Zoes Kitchen - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Risk Factor Assessment
Inspection date:September 24, 2012
Number of critical violations:3
Number of non-critical violations:  2

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
46-37(a)-(h)   The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention "Area 7 inspector" at (703) 385-9568 and please be sure to identifiy the name of your facility on the fax.
46-36(a)  Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
2-301.14(A)-(I)  Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. After talking on the telephone, observed a foodworker remove gloves which touched the handset of the telephone and then discard the gloves and reach into the clean glove box without first washing hands.
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. The foodworker was instructed on proper handwashing procedures during today's inspection.
5-205.11(B)  Corrected During Inspection Observed the handsink at the front being used to hold wiping cloths.
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
4-501.114(C)  Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 50ppm in the wiping cloth buckets.
The quaternary ammonium sanitizer used in this facility shall have a concentration of 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions.

Comments:


The purpose of this visit is a risk factor inspection. Thank you for your time Facility Data: Water heater: Lochnivar as in file Dishmachine: Hobart lx1; turned thermolabel black during inspection If you have any questions, please call 703-246-8442