|Facility Type:||Fast Food Restaurant|
|Inspection date:||December 13, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)||Corrected During Inspection Critical 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.
|6-301.14||Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|4-501.110(A)|| Repeat The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150f while the actual temperature was 132f|
The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine. Repair the unit within 30 days. Currently the dishmachine is not in use for utensils. Do not use this unit until a repair is completed and health department approval is provided.