|Facility Type:||Fast Food Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||September 27, 2012|
|Number of critical violations:||3|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-401.11(A)||Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Stored on the back of the prep table where the juicer is located. |
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
|2-301.12(A)-(B)||Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Observed an employee wash hands using hand sanitizer at the handsink for approximately 5 seconds after handling money at the cash register.|
Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
|6-301.11||Corrected During Inspection Observed that hand soap was not provided at each handwashing sink. Observed that the facility was using handsanitizer as opposed to soap in the dispenser in the back handsink. |
Provide hand soap at each hand sink to allow employees to properly wash their hands. Handsoap was placed at the back handsink and the facility will not have an order of handsoap until Monday morning. Provide handsoap at each handsink and fax a copy of the invoice for the delivery of the handsoap to Area 7 inspector (fax number is 703-385-9568) by Monday, October 1, 2012
|5-205.11(B)||Corrected During Inspection Observed the handsink at the back is being used to hold a container of tea cups soaking in bleach water.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|3-302.11(A)(4)||Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Kale uncovered in the two door beverage air ucr |
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.