22510 S. Sterling Blvd 102 & 108 Sterling, VA 20164
Status: Permitted
Full Service Restaurant | Routine
July 26, 2022
Score & Grade:
Grade:
Observations & Corrective Actions
37: 900 Several Food Items are unlabeled in the Walk In, including the house made Atoli. Corrective Actions: Please label all food items with common name once assembled or out of original packaging.
43: 550 Observed Rice Scoop on top of Rice Cooker and Ice Scoop Handle laying down in ice machine. Corrective Actions: Please ensure that all in use utensils are stored in a way as to not cause potential cross contamination. See 550.
Additional Comments
The purpose of today's visit was to conduct a routine inspection. Please ensure that hot holding containers are in hot holding table and not resting ontop of another to allow for proper hot holding. Please ensure that all employee phones are stored in designated areas during prep.
Food Temperatures
Description
Temperature
State of Food
Heavy Whipping Cream
41 °F
Cold Holding
Lengua (~1 hour)
48 °F
Cooling
Plantains
135 °F
Hot Holding
Diced Tomatoes
41 °F
Cold Holding
Mustard Mayo "Yellow Sauce"
41 °F
Cold Holding
Cooked Tilapia
138 °F
Hot Holding
Raw tilapia 41
42 °F
Cold Holding
Rice
207 °F
Hot Holding
Green Beans
140 °F
Hot Holding
Pork
134 °F
Hot Holding
Tripe Soup
159 °F
Hot Holding
Cole Slaw
40 °F
Cold Holding
Shredded Romaine Lettuce (~15 minutes)
46 °F
Cooling
Queso Cheese
41 °F
Cold Holding
Beef Rib Soup
168 °F
Hot Holding
Chicken
190 °F
Cooking
Raw Chicken
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment sink
bleach
150
bleach
bleach chlorine
110 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.