|Facility Type:||Fast Food Restaurant|
|Inspection date:||November 02, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)|| Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."|
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
|4-601.11(A)||Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: slicer |
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--Item above was clean.
|4-602.11(E)(4)|| Surfaces of the ice chutes equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|4-101.19||Corrected During Inspection The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: drywall on shelf with a clean bowl on top. |
Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|4-302.14|| There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.|
Obtain a Quaternary Ammonia test kit.