Observed improvement in Food Safety practices since previous inspection. Please continue to train employees of proper Food Handling practices and monitor areas for Cross Contamination and improper handwashing in kitchen. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF IN TRUE 2DR PREP COOLER (COOKLINE)
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. FOOD EMPLOYEE REARRANGED FOOD ITEMS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED PRE-COOKED CHICKEN ON SPEED RACK TRAYS UNCOVERED IN WIF. ALL CONTAINERS IN PREP COOLERS UNCOVERED.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED ALL FOOD ITEMS.
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11/06/2015 | Risk Factor | |
5/8/15: Conducted Followup to verify compliance and repair of Dish Machine. Per CFM, dish machine had been repaired as switch was turned off and needed to be turned on. However, upon re-inspection, Dish Machine still not properly sanitizing dishes after verifying with test strips. Dish Machine Repair is to be done and a second followup will be conducted.
5/15/15: Conducted Second Followup to verify compliance and repair of Dish Machine. New container of Chlorine Sanitizer solution was replaced and observed dish machine to be properly function and sanitizing as verified by test strips.
During both inspections, observed proper glove use by employees. During inspection 5/15/15, observed Food Employee wash hands in prep sink. EHS notified Food Employee and food employee washed hands. EHS advised CFM to conduct training on proper Handwashing Procedures and Glove Use often.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: GRILL, FRYERS, AND PREP COOLERS OBSERVED WITH ACCUMULATIONS OF FOOD DEBRIS AND GRIME.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the BACK DRY STORAGE ROOM is in need of cleaning. OBSERVED FLOUR ON FLOOR OF DRY STORAGE ROOM AND PER CFM, FLOORS ARE CLEANED EVERY 3 DAYS.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. PLEASE ENSURE THAT THERE IS NO FOOD DEBRI LEFT ON FLOOR BY THE END OF NIGHT UPON CLOSING.
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05/08/2015 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. FOOD EMPLOYEES REPEATEDLY WASH METAL BOWLS IN PREP SINK WITHOUT SANITIZING WITH CFM OBSERVATION.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. OBSERVED FOOD EMPLOYEES WITH NO KNOWLEDGE ABOUT CROSS CONTAMINATION AND PROPER GLOVE USE.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEES WASH GLOVES. OBSERVED FOOD EMPLOYEES WASH HANDS IN PREP SINK WITHOUT SOAP. OBSERVED FOOD EMPLOYEES WIPE CLEAN HANDS ON SOILED TOWELS PREVIOUSLY OBSERVED WIPING GLOVES WITH RAW CHICKEN.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 FOOD EMPLOYEES PERFORM DIFFERENT TASKS IN KITCHEN WITHOUT CHANGING GLOVES OR WASHING HANDS. OBSERVED FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING 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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEES WASH HANDS IN PREP SINK AND 3VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. FOOD EMPLOYEES WASHED HANDS IN HANDSINK.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE HANDLE RAW CHICKEN WITH GLOVES, TOUCH CONTAINERS OF FLOUR FOR SHAKING, AND PROCEED TO HANDLE COOKED CHICKEN IN STRAINER WITH SAME GLOVES WITHOUT WASHING OR CHANGING GLOVES. OBSERVED MULTIPLE FOOD EMPLOYEES HANDLE RAW CHICKEN AND PROCEED TO DIFFERENT AREAS OF KITCHEN WITHOUT REMOVING GLOVES OR WASHING HANDS.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS STOPPED FOOD EMPLOYEE BEFORE RETURNING TO COOKED CHICKEN AREA. EHS INSTRUCTED FOOD EMPLOYEE TO ALWAYS REMOVE GLOVES, WASH HANDS, AND PUT ON NEW GLOVES BEFORE LEAVING RAW CHICKEN AREA. EHS CONDUCTED TRAINING FOR PROPER GLOVE USE AND HANDWASHING.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. CFM COULD NOT LOCATE BLEACH TEST KIT FOR DISH MACHINE OR BLEACH SOLUTION FOR 3VAT SINK.
Correction: Obtain a @BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISHMACHINE NOT EFFECTIVELY SANITIZING DISHES WHEN TESTED WITH CHLORINE TEST STRIPS MULTIPLE TIMES.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM CALLED FOR REPAIR FOR LATER TODAY. 3VAT SINK SET UP, HOWEVER 3VAT SINK LEAKING AND NOT HOLDING WATER AS NO SINK STOPPERS ARE AVAILABLE. CFM MANUALLY ADDING CHLORINE BLEACH TO DISH MACHINE, OBSERVED PROPER SANITIZING LEVELS WHEN TESTED WITH TEST STRIPS AS TEMPORARY SOLUTION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: KNIVES ON CLEAN KNIFE RACK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. KNIVES PLACED IN 3VAT TO BE RE-WASHED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE BIN IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: GRILL, FRYERS, AND PREP COOLERS OBSERVED WITH ACCUMULATIONS OF FOOD DEBRIS AND GRIME.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED LARGE METAL BOWL BEING WASHED IN PREP SINK WITH SOAP AND WATER WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, BOWL WASHED AND SANITIZED IN 3VAT SINK.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean KNIVES were stored in an manner that exposed the item(s) to contamination. OBSERVED KNIVES TUCKED AND STORED IN BETWEEN SOILED COUNTERS.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. KNIVES REMOVED FROM AREA AND PLACED IN 3VAT SINK FOR WASHING.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that clean @SINGLE-SERVICE or SINGLE-USE ARTICLES@ were stored in an manner that exposed the item(s) to contamination. OBSERVED PLASTIC UTENSILS STORED IN CONTAINER WITH FOOD CONTACT AREA AND HANDLES NOT FACING IN SAME DIRECTION AND SERVER DOES NOT WEAR GLOVES WHEN HANDLING SINGLE SERVICE ARTICLES
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. PLEASE INVERT ALL SINGLE SERVICE UTENSILS SO THAT ALL HANDLES ARE FACING SAME DIRECTION.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR KEPT OPEN WITHOUT SCREEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the 3VAT SINK is not maintained in good repair. OBSERVED THE 3VAT SINK IS LEAKING AND NOT IN GOOD REPAIR. OBSERVED 3VAT SINK WITH NO SINK STOPPERS FOR ADEQUATELY HOLDING WATER OR SANITIZER.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the BACK DRY STORAGE ROOM is in need of cleaning. OBSERVED FLOUR ON FLOOR OF DRY STORAGE ROOM AND PER CFM, FLOORS ARE CLEANED EVERY 3 DAYS.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. PLEASE ENSURE THAT THERE IS NO FOOD DEBRI LEFT ON FLOOR BY THE END OF NIGHT UPON CLOSING.
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05/07/2015 | Routine | |
Please remember that tongs used for saucing chicken must be cleaned at least once every 4 hours throughout day.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS WITH GLOVES ON IN PREP SINK.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS WITH GLOVES ON IN PREP SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS IN HANDWASHING SINK.
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12/11/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. Thank you for correcting the violations. Provide copies of the parasite destruction letter and put a screen door on the service entrance.
Thank you.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Window & Doors Screened if Kept Open for Ventilation (repeated violation)
Observation: THE DELIVERY ENTRANCE DOOR TO THE KITCHEN IS LEFT OPEN WITHOUT PROVIDING A SCREENED DOOR.
Correction: PUT A SCREEN DOOR AT THE SERVICE ENTRANCE.
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05/19/2014 | Follow-up | |
THE PURPOSE OF THIS VISIT IS TO CONDUCT A ROUTINE INSPECTION.
THE WALK IN COOLER WILL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT IS REPAIRED AND ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW. Send a copy of the service report via fax or email before Monday. This unit must be repaired and a follow up inspection will occur on Monday to ensure the unit is properly working.
PROVIDE A COPY OF THE PARASITE DESTRUCTION LETTER WITHIN 10 DAYS OF THIS INSPECTION DATE. SEND IN A COPY VIA FAX, OR EMAIL.
THE CONSUMER ADVISORY OF THE CARRY OUT MENU AND MAIN MENU MUST HAVE A DISCLOSURE STATEMENT WHICH IS THE FOLLOWING: "THIS ITEM IS SERVED RAW OR UNDERCOOKED OR CONTAINS RAW OR UNDERCOOKED INGREDIENTS" provide a copy of the corrected menu within 10 days of this inspection.
Dishmachine: chemical
- 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 EGGS STORED OVER CLEANED SPRING ONIONS WHICH ARE USED AS A GARNISH, OBSERVED RAW CHICKEN STORED OVER VEGETABLES.
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. FOOD WAS REMOVED FROM THE WALK IN COOLER.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: In the WIC raw chicken 51F, crabmeat 50F, raw shelled eggs 50F.
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. FOOD WAS DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Salmon Avocado Ball on the carryout menu and main menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: WALK IN COOLER 56F, M3 2DR COOLER 48F
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.
- Window & Doors Screened if Kept Open for Ventilation
Observation: THE DELIVERY ENTRANCE DOOR TO THE KITCHEN IS LEFT OPEN WITHOUT PROVIDING A SCREENED DOOR.
Correction: PUT A SCREEN DOOR AT THE SERVICE ENTRANCE.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at ANY handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER PROVIDED SOAP AT EACH HANDSINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. MANAGER POSTED A HAND WASHING SIGN.
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05/16/2014 | Routine | |
REOPERATIONAL FINAL INSPECTION
*This establishment was inspected for a change of owner and the the Health Department Permit was issued to the new owner on February 19, 2014. However, the owner did not open to operate the restaurant due to new renovations.
SCOPE OF WORK:
Installation of new equipment under the hood, including 8 deep fryers, 6 burner range, 2 burner range and a stock pot.
INSPECTION
*Approval on the above stated renovations is hereby granted by the Fairfax County Health Department.
*The Health Department Permit was issued during change of ownership inspection on 02-19-14.
*Employees' Health Policy Red Folder has been provided to the owner. Forms to be completed and sent to the Health Department within thirty (30) days.
No violation noted during this evaluation. | 04/11/2014 | Pre-Opening | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE: Pest control services were obtained on 2/15/14. The facility is scheduled to have two more pest control services in the next month. Send a copy of the receipts to me at shannon.mckeon@fairfaxcounty.gov.
Email a copy of the menu to me within 48 hours.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The particle board shelves in dry storage are not non-absorbent or easily cleanable
Correction: Paint the shelves so that they are easily cleanable or replace the shelves with a material that is easily cleanable.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: Observed the food thermometer in poor repair.
Correction: Obtain a new food thermometer.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed torn gaskets on the M3 2-door reach-in prep refrigerator and the 2-door reach-in prep refrigerator.
Correction: Replace the gaskets. NOTE: CFM stated that the gaskets are on order.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: The hood system has not been cleaned within the past 6 months.
Correction: Have the hood system cleaned and maintain records of cleaning for Health Department review.
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02/19/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the un-sealed wood legs of the prep table in need of sealing so they are easily cleanable.
The particle board shelves in dry storage are not non-absorbent or easily cleanable
Correction: Paint the surfaces so that they are non-absorbent and easily cleanable.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Observed the food thermometer in poor repair.
Correction: Obtain a food thermometer for taking temperatures of hot and cold foods.
- Equipment / Fixed / Space / Seal
Observation: Observed the following equipment in need of caulking:
1. the three-compartment sink at the front service area needs to be caulked to the wall.
2. the three-compartment sink in the kitchen needs to be caulked to the wall.
3. the prep sink in the kitchen needs to be caulked to the wall.
4. the stainless steel wall plates beneath the hood should be caulked together
Correction: Caulk the equipment so that it is easily cleanable and does not provide harborage for pests.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed torn gaskets on the M3 2-door reach-in prep refrigerator and the 2-door reach-in prep refrigerator.
Correction: Replace the gaskets
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed only an air break for the piping leading from the sanitize basin to the floor drain at the three-compartment sink in the front service area.
Correction: Cut the pipe so that an air gap of at least 1 inch exists between the pipe leading out from the sanitize basin and the floor drain.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the wok station with a tube attached to the faucet so that the sink may be used to fill the woks with water.
Correction: Remove the tube from the handsink and use handsinks for handwashing only.
- Plumbing / Maintained in Good Repair
Observation: Observed the piping beneath the sanitize basin at the kitchen 3-compartment sink leaking.
Correction: Repair the leaking piping.
- Wall / Ceiling Attachments / Fixtures / Cleanable
Observation: Observed a cork board attached to the walk near the walk-in refrigerator which is not easily cleanable
Correction: Remove the cork board.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed no soap at the handsink at the waiter's station.
Observed the soap dispenser at the front service area attached to the wall too far from the handsink
Correction: Soap shall be available and conveniently located for all handsinks.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed no paper towels at the handwashing sink at the waiter's station.
Observed the paper towel dispenser broken in the restroom.
Observed the paper towel dispenser located too far from the handsink at the front service area.
Correction: Paper towels should be available and conveniently located to all hand sinks.
- Physical Facilities Good Repair
Observation: Observed coving tiles missing beneath a prep table in the kitchen.
Correction: Replace coving tiles.
- Physical Facilities Good Repair
Observation: Observed screws/holes in the wall throughout the facility
Correction: Remove screws in the walls and plug all holes so that the wall is easily cleanable.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed ~10 live roaches in the facility in different life phases.
Correction: Obtain a pest control service to kill the roaches and clean the facility to remove their bodies.
- Cleaning Frequency for Physical Facilities
Observation: Observed the walls and ceiling with splashes of food debris.
Correction: Clean the walls and ceiling.
- Ventilation Systems, Shall Be Clean
Observation: The hood system has not been cleaned within the past 6 months.
Correction: Clean the hood system and maintain receipt of cleaning for Health Department review.
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02/12/2014 | Pre-Opening | |
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