- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Observed the water pump off because there was a small leak. Asked operator to keep the pump on so that hands could be washed without having to turn the pump on first. Operator stated that the pump will be repaired when the unit gets back to base.
Correction: Repair and maintain all plumbing components ans fixtures.
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09/19/2015 | Routine | |
There were no issues of public health concern observed at this time.
No violation noted during this evaluation. | 05/02/2015 | Routine | |
Conducted a routine inspection during a temporary event on 8/30/14 and came back for a follow up on the cleaning and physical facility.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: steak press
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the griddle sides and the grill have 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (There are holes at the floor/wall junction that need closing).
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 - Cleaning Frequency and Restrictions
Observation: The mobile unit inside was noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (flood lamps).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/25/2014 | Routine | |
| No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the Griddle not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. May have had a non-stick coating that has been damaged.
Correction: Clean the Griddle or remove the remainder of the non-stick coating to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture is not coved and closed to no larger than 1/32 inch space.
Correction: Seal floor wall juncture to no larger than a 1/32 inch space and seal joints to allow ease of cleaning.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Prep Table .
Less than 50 foot candles at cook station and prep table.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning, 50 foot candles in areas where cooking, food prep and sharp utensils are used.
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10/18/2013 | Pre-Opening | |
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