Facility has allot of repeat observations that must be corrected and maintained. Food handler cards are required PRIOR to working with foods and as city ordinance requirement. Get deep cleaning accomplished and then keep a cleaning schedule. Improper cleaning creates harboring conditions for pest and rodents and pathogen growth. Monitor cooling process... EHS to provide cooling guidelines and cooling log.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Kitchen worker with no valid food handler card as required by city ordinance.Must have valid food handler card PRIOR to working with food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed dispensing utensils submerged in food being contaminated by handles or bowls used as dispensing scoops which is not authorized and will contaminate foods.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Containers of chemical sanitizing solutions was observed stored on counter above box potatoes and beside a holding unit of various foods.
Correction: Containers of chemical sanitizing solutions specified in subdivision B 1 of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tomatoes, deli meats, chilli, prepared potatoes salad cold holding at improper temperatures. PIC discarded items. Ensure deli meats are cooled down to 41F or below before wrapping in plastic due to plastic will old temperatures. Constantly check temperatures of units and foods (temperature log) to avoid discarding food items and serving adulterated foods.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the selves is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed several shelves that have rusted and no longer smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of under the deep fryers, in ovens, handles, tops of bulk containers, outside and inside of Tristar oven, sides of equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level floor drain at the ice bin on smoking side is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS observed b back door wide open on smoking side of building. No screen or pest/rodent protection as a screened door at location.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. EHS observed debris and build up under equipment and behind cook line
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop hung with mop head facing upward and mop stored in utility sink. Mops must be hung to allow proper air flow in drying to prevent pathogen growth and mop heads must face downward to prevent contamination of handles.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/14/2016 | Routine | |
Thanks for correcting previous findings.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the daily lunch menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/29/2016 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not inspecting the food receipt. EHS discussed deliveries with kitchen PIC. He stated that the delivery company has started to come in during operation hours so deliveries can be observed , but not all the time. EHS suggests obtaining key from delivery company and educate the importance of deliveries being observed.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Two employees still need to obtain their food handlers cards per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the daily lunch menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the side of the cooking equipment, deep fryers (under), door handles in refrigerations has accumulations of grime and debris. EHS recommends a daily cleaning schedule.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Cracks in concret floor is observed
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. Grease, food debris noted under equipment, on walls on equipment, plumbing pipes. Kitchen is need a deep cleaning and a daily cleaning schedule to be conducted.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/29/2015 | Follow-up | |
Facility has improved on date marking process. However, food handler cards must be current, make sure all bulk containers are properly labeled, food knowledge of food temps and employee health must be addressed and facility is need to some deep cleaning. Also, repeat observations must be addressed and properly maintained at all times. Food handler cars must be corrected in 1 week.
- Person in Charge (repeated violation)
Observation: Employees are not inspecting the food receipt. EHS discussed deliveries with kitchen PIC. He stated that the delivery company has started to come in during operation hours so deliveries can be observed. but not all the time. EHS suggest obtaining key from delivery company and educate the importance of deliveries being observed.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No records of any food handler cards at facility. City ordinance requires any one working with food, serving food must have a food handler card. Facility has 1 week to have information faxed or emailed to the health department.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to illnesses and diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. As well as signs and symptoms as diarrhea, vomiting, fever and yellow of skin.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus and the signs and symptoms that prevent them from working with food. EHS provided flyers and educated personnel in kitchen. Continue to educate personnel,
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. EHS observed worker prep burger with lettuce, onion and tomato with bare hands. EHS stopped activity and educated worker on proper use of wearing gloves and washing gloves before dawning gloves. Foods were voluntary discarded.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on oven handle being contaminated. PIC removed tongs.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed small bowl and one with handle in food item of bulk container. PIC removed items
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the daily lunch menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the side of the cooking equipment, deep fryers (under), door handles in refrigerations has accumulations of grime and debris. EHS recommends a daily cleaning schedule.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located y the RIR is blocked by trash can and a RIR, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the RIR to a better location preventing its use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Cracks in concret floor is observed
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS observed back door on smoking side kept open. No screen in place. Door must be kept closed or place a screened door in location.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Physical Facility is not maintained in good repair. Light under hood system is broken/out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in the kitchen noted in need of cleaning. Grease, food debris noted under equipment, on walls on equipment, plumbing pipes. Kitchen is need a deep cleaning and a daily cleaning schedule to be conducted.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Mop observed stored in mop bucker. Per kitchen personnel mop from last night cleaning. EHS educated PIC on mop storage. Mops must be hung to properly air dry and hung with mop heads downward to prevent contamination of handle.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Oasis 146 Qt being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Bar sanitizing concentration observed above 400ppm. Manufacture requires 150-400ppm. PIC corrected to 400ppm.
Correction: Utilize only Sanitizing solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Too high of concentration is toxic for patrons
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11/11/2015 | Routine | |
Overall some cleaning needs to be accomplished. Food handler cards must be obtained right away for all food workers, servers and bar tenders. Food handler cards is a repeat violation and must be obtained in two weeks of this inspection report.Fax a list of all workers with current dates of cards to local health department. No on-line courses are accepted. Business card provided with report.
- Person in Charge
Observation: Employees are not inspecting the food receipt. According to kitchen manager foods are being delivered by "drop key" service. All deliveries must be observed. This is your first defense in preventing contaminated/damaged foods from entering your facility. Correct right away.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have valid food handler cards which is required by city ordinance
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Kitchen manager stated he is discarding items.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the refrigeration.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed tongues stored on oven handle where it can be contaminated by workers walking by. Also knife stored in wiping bucket.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensils with handles dirty in food and with no handle contaminating food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. Date marking was present but the dates were off by one day. Facility is not considering day of preparation. EHS re-educated kitchen manager about correct process.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the bar area.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sides, doors and under the deep fryer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar area under equipment and in equipment and floor drains noted in need of cleaning to prevent pathogen growth and harboring conditions for pest and rodents.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/03/2015 | Routine | |
NOTES:
- Discussed District Food Handler cards and Allergen awareness flyer with PIC.
- Observed hats worn with food preparation.
- Good hand washing observed.
- Facility kitchen in need of general cleaning of floors under units and metal racks that hold clean dishes.
- Observed very good date-labeling on opened/prepared foods in cold holding units.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees without District Food Handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the drink station near kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/20/2015 | Risk Factor | |
Overall facility looks good and is well managed. Proper handwashing and glove use was witnessed along with correct date marking and food handling practices.
- Person in Charge
Observation: Employees are not in possession of valid Western Tidewater food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fire supression hood and behind dishmachine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/23/2014 | Routine | |
- All staff need food handler cards as required by IOW County Code.
- Ensure all potentially hazardous, ready-to-eat foods, including milk and cheese, are date labeled for use within 7 days. Otherwise, good date labeling observed.
- Replace the ice scoop container next to the ice machine
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee was observed eating at areas where they may contaminate food, clean equipment, utensils or other items needing protection (at waitstaff's pickup station).
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The oranges and cheese are unsound or adulterated
Correction: moldy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cup being used as an ice scoop at the bar.
Correction: Provide scoop with handles and store with handle out of the ice. *Cup was discarded.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in kitchen at a temperature too hot to use for hand washing
Correction: no cold water available at the sink.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen next to the walk-in is blocked, preventing access by employees for easy handwashing. This is currently the only properly functioning hand sink in the kitchen.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Light Bulbs Protective Shielding
Observation: Two ceiling lights are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle holding window cleaner labeled as bleach water.
Correction: Label spray bottles with actual contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items
Correction: observed on rack with clean utensils.
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08/27/2014 | Routine | |
Note-Need to fix condensation leak in beer chest, Be sure to clean soda nozzle (CDI), keep all carboard off of floor.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walls, floors under behind objects has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about A.J. Gators Sports Bar And Grill, 13609 Carrollton Blvd. 6, Carrollton, VA 23314 »