This inspection was conducted in conjunction with a complaint investigation.
Training was provided regarding proper cooling methods. A cooling process for chicken and noodles is in place but there is no monitoriing (checking) of temperatures. It was recommended to use water to cool the cooked chicken and noodles all the way to 70F, then place in walkin refrigerator to cool to 41F over the next 5 hours or so.
Pay more attention to temperatures of walkin refrigerator and food inside walkin refrigerator. Use a temperature log
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: boiled chicken in low profile refrigerator..
Correction: Acitive cooling processes were immediately initiated to cool chickne properly. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: boiled chicken initially cooled under running water then placed in deep container, covered and placed in prep refrigerator.
Correction: Chicken was placed in shallow containers and placed in walin freezer for rapid cooling.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cashew chicken.observed at 46F.
Correction: Chicken moved to walkin freezer tor rapid cooling. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Fax or email a copy of the service invoice to the health department within 72 hours.
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03/25/2016 | Routine | |
This was a routine inspection. Fax or email a copy of the work invoice for the repair of the freezer door to the health department within 7 days. It is strongly recommended that a sanitizer bucket be prepared every morning to be used to wipe down food preparation areas and cutting boards after washing. Because space is limited the 3 vat sink is used for thawing frozen foods. Prepare the sanitizer bucket first thing in the morning before the sinks get used for something else throughout the day. Use the sanitizer test kit daily to check the concentration of the sanitizer in the dishwasher. The next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee washing gloved hands instead of changing gloves.
Correction: 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. Employee discarded gloves and washed hands.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Shellstock tags were observed separated from container before mussels were completely used.
Correction: Leave the shellstock tag with the original packaging when the item is delivered. When container is empty, mark date on the tag and keep for 90 days. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Equipment / Good Repair / Components / Gaskets
Observation: 1) The door of the walkin freezer does not close completely. There is a large buildup of ice on the door and inside the door opening of the walkin freezer.
2) There is not a stopper for each sink of the 3 vat sink.
Correction: 1) Repair the door of the walkin freezer.
2) Provide a stopper for each sink of the 3 vat sink.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: There was no chlorine registering during the sanitize step of the dishwashing cycle.
Correction: Use a test kit to check the concentration of the sanitizer solution in the dishwasher daily. Concentration was adjusted.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Clean the inside of the dishwasher periodically to avoid lime buildup. It is recommended to contact the dishwasher vendor to see if there are special cleaning requirements.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The top surface of the dishwasher was very dirty.
Correction: Clean the outside of the dishwasher regularly to avoid grime buildup. Dishwasher was cleaned during inspection.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Food contact surfaces were not being sanitized by the dishwasher before use.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Concentration of chlorine solution was adjusted.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: There must be a certified food manager on the premises during all hours of food prep, service and cleanup. Have other employees certified in order to have someone available at all times. CFM arrived during inspection.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site) (repeated violation)
Observation: Back door was observed wide open at the time of this inspection. Also observed fly(s) in the food prep area.
Correction: Do not leave back door open. If necessary for ventilation, install a screen door at the back door. Door was closed.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that liquid hand soap was extremely watered down.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap dispenser was refilled with plain soap.
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10/27/2015 | Routine | |
This was a routine inspection.
The CFM was knowledgeable about proper cooling and thawing, yet the employees were not using proper methods. Take the time to train employees - active managerial control puts some of the responsibility on the employees to practice good food safety practices.
After steaming chicken, place in a larger container to allow quicker cooling. Place a thermometer in the chicken and check that it cools to 70F within 2 hours - then place in the walkin or prep refrigerator. Another method is to place the container in an ice bath at the 3 vat sink.
Do not thaw at room temperature. Thaw in the walkin or under running water at the 3 vat sink.
Set the sanitizer sink up every morning. Use a separate sanitizer bucket to store the wiping rags for the prep table and cutting board. Use those rags to wipe down food contact surfaces. It was noted today that the 3 vat sink must be used from left to right, based on the plumbing. Signage was provided.
The next inspection will be in approximately six months.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: 1) Rice scoop was stored in hot holding rice with handle in the rice. 2) Meat cleavers were stored between the lids of the Magali prep unit - surface was dirty.ws:
Correction: 1) Store the rice scoop with the handle up in the hot holding rice.
2) Provide another storage area for the meat cleavers.
Scoop was placed handle up in the rice. Meat cleavers were removed and cleaned and sanitized.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The handsink is located immediately adjacent to the sanitize drainboard of the 3 vat sink. This poses a cross-contamination problem.
Correction: Install a splash guard - plastic or metal, no wood - to prevent splash from the handsink reaching the sanitize drainboard. Splash guard should be at least 12" high.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: peanut sauce.
Correction: Do not thaw at room temperature. Thaw in the walkin refrigerator or in the sink using running water. Item was moved to walkin refrigerator.
- Window & Doors Screened if Kept Open for Ventilation
Observation: There is not a screen door at the back entrance. Back door was wide open at beginning of inspection.
Correction: If back door will be open for ventilation, a screen door must be installed. Door must seal tightly in the door frame.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: The following is in need of cleaning: 1) top shelves above service line
Correction: 2) outside surface of hood above dishwasher
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05/15/2015 | Routine | |
The purpose of today's visit was to follow-up on the routine inspection conducted on October 23, 2014. Found that all of the outstanding violations have been corrected with the exception of Section 12 - 3-203.12(C). Purchase of mussels has not been made. The CFM agreed to ensure that upon any future purchase of mussels, he will retain the shellstock tags for the required 90 day period.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
FOUND THAT THE TAGS FOR THE MUSSELS ARE NO LONGER BEING RETAINED FOR 90 DAYS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. THE CERTIFIED FOOD MANAGER AGREED TO RE-INSTATE RETAINING OF THE SHELLSTOCK TAGS FOR THE REQUIRED 90 DAY PERIOD.
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10/31/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Several violations were corrected during the time of the inspection. The certified food manager agreed to correct outstanding violations within ten (10) days. A follow-up inspection will be conducted on or about November 3, 2014.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: 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."
FOUND THAT A NEW EMPLOYEE IS ON STAFF. THIS EMPLOYEE HAS BEEN PROVIDED TRAINING ON FOODBORNE ILLNESS AND ITS PREVENTION.
Correction: 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)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
FOUND THAT THE TAGS FOR THE MUSSELS ARE NO LONGER BEING RETAINED FOR 90 DAYS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. THE CERTIFIED FOOD MANAGER AGREED TO RE-INSTATE RETAINING OF THE SHELLSTOCK TAGS FOR THE REQUIRED 90 DAY PERIOD.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: (CORRECTED DURING INSPECTION): Raw animal food stored over ready-to-eat food in the refrigeration unit.
OBSERVED RAW BEEF STORED ABOVE SAUCES AND VEGETABLES INSIDE OF THE 2-DOOR REFRIGERATED PREP UNIT.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
RAW BEEF WAS RELOCATED TO LOWER SHELF IN THIS REFRIGERATED UNIT.
- Food Storage / Preventing Contamination
Observation: (CORRECTED DURING INSPECTION) Food stored on the floor and/or food stored less than 6 inches off the floor.
FOUND TUBS OF TAMARIND AND SWEET RADISH STORED ON FLOOR AT SIDE OF THE WALK IN FREEZER..
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
EMPLOYEE PLACED THE TUBS OF TAMARIND AND SWEET RADISH ON DRY-STORAGE SHELVES.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: (CORRECTED DURING THE INSPECTION) The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
THE CERTIFIED FOOD MANAGER CALIBRATED THE THERMOMETER TO 32 F.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED THE HOOD SYSTEM AND FILTERS ARE SOILED WITH GREASE AND GRIME. UNIT IS BEYOND SCHEDULED CLEANING SERVICE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
HAVE HOOD SYSTEM AND FILTERS CLEANED TO REMOVE BUILD-UP OF GREASE AND GRIME.
- Plumbing / Maintained in Good Repair
Observation: OBSERVED GREASE TRAP BENEATH THE 3 COMPARTMENT SINK IS FULL TO ITS RIM WITH FATS, OIL AND GREASE.
Correction: HAVE THE GREASE TRAP SERVICED TO REMOVE BUILD-UP OF FATS, NOIL AND GREASE.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. FOUND BACK DOOR OF THE KITCHEN PROPPED OPEN FOR VENTILATION. THIS HAS ALLOWED FOR ENTRY OF FLIES.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. KEEP BACK DOOR CLOSED OR INSTALL A SCREENED DOOR TO PREVENT ENTRY OF INSECTS. BACK DOOR HAS BEEN CLOSED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors beneath the cooking equipment, at ware washing machine and the hot water heater area of the kitchen well as the stainless steel panels at wall behind the 3 compartment sink are solied with food debris and grime.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CLEAN THE FLOOR IN THESE AREAS OF THE KITCHEN AND WALL PANEL AT THE 3 COMPARTMENT SINK TO REMOVE FOOD DEBRIS AND GRIME.
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10/23/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. All violations observed were corrected during the time of the inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed food employee wash their hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored above sauces and vegetables inside of the 2-door refrigerated prep unit as well as raw beef stored above cooked noodles and vegetables inside of the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
Raw chicken as well as the raw beef were re-located to lower shelf in the respective refrigeration units.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
The Certified Food Manager (CFM) arrived prior to completion of the inspection.Two CFMs are on staff. Ensure to have one of the CFM present during all hours of operation as specified in the above paragragh.
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05/13/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to the visit made on September 17, 2013. Found that the outstanding violations from the routine inspection conducted on September 27, 2013 have been corrected as follows:
4-501.11(A) Found that the 3-door refrigerated prep unit has been replaced with a used MIGALI model #CA4S 2-door low profile refrigeration unit. This unit is commercial standard and NSF listed. The ambient air temperature of the unit is 35 F and food items stored in the unit are being maintained below 41 F.
4-501.12 Found that a new cutting board is now present for the 2-door refrigerated prep unit.
5-205.15(B) Found that the hot water control arm/handle of the kitchen handsink has been replaced and now functions as designed.
Please ensure to have a Certified Food Manager (CFM) present at all times of business. Recommend that manager close the establishment as needed if the CFM has to go out and can not be present.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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10/01/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted with 10 days to determine compliance of outstanding violations.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Found raw shell eggs setting out at room temperature at 62 F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Eggs were discarded.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Observed that the 3-door refrigerated prep unit has been taken out of service due to it not functioning properly.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. No food is currently stored in the unit. CFM states that part is on order and will fax a copy of the invoice of repair to the Health Department within the next 3 business days.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board of the 2-door and 3-door refrigerated prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site) (repeated violation)
Observation: Preset tableware was observed unprotected from contamination.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
- Plumbing / Maintained in Good Repair
Observation: Found that the hot water control arm/handle of the handsink in the kitchen is stripped. Hot water runs continuously unless it is turned off from below.
Correction: A plumbing system shall be maintained in good repair. Repair/replace the hot water control arm/handle so that the handsink can be used as designed without having to turn the hot water on/off from below.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Observed that the back kitchen door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Back door has been closed.
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09/17/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Mussels are now offered on the menu. Sushi is now longer being offered.
Water Heater = State SBF80199NE, 199,990 BTU.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: 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. Observed employee report to work and put on gloves to begin food preparation without first washing his hands.
Correction: 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. Employee removed and discard gloves, washed his hands and put on clean pair of gloves.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed a food employee eating and drinking at work table used for food prep in the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Requested that the food employee take food and drink into the dining room to eat.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Found raw chicken stored on top of raw squid in the walk-in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Raw chicken was placed on bottom shelf of the unit.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed packaged 7lb pork loins being thawed at room temperature on work table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Pork loins were placed in the walk-in refrigerator.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine/bleach test kit. Gave CFM a chlorine test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board on the 3-door refrigerated prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site)
Observation: Preset tableware was observed unprotected from contamination.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed the back kitchen door is kept open for ventilation and is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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02/21/2013 | Routine | |
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