Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene (includes hand washing, glove usage), Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. Discussing these major issues with staff during staff meetings is important and can help remind staff of the causes of foodborne illness.
2. Management should calibrate the food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The food thermometer should be washed, rinsed and sanitized in bleach water at 50-200ppm before and after each use.
3. Management should ensure all hand sinks are supplied with soap, paper towels and hand washing signs that remind staff to wash their hands.
4. Management should ensure all ready to eat foods kept longer than 24 hours is labeled with ideally the "use by" date. Management states staff prefer to use a preparation date and foods are not used beyond 3-4 days.
5. Management should be reminded that all shell stock tags for fresh clams (or fresh mussels and oysters) shall be kept with the original product. Do not separate out product into two different containers located in two different freezers. When the last shell stock is sold the tags shall be dated with the date sold and all tags retained for 90 days and kept in an organized record keeping system.
6. Management should instruct staff that all beverages in the kitchen are covered with a lid and consumed through a straw at all times.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees were observed entering the kitchen after being outside and failed to wash his or her hands before putting on clean 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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON PROPER HAND WASHING PRACTICES. THIS INCLUDES HOW, WHEN AND WHERE TO WASH THE HANDS.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO REMOVE ALL JEWELRY BEFORE WORK.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Containers or salt and/or sugar, 2. Containers of sauces, 3. Containers of spices, 4. Squeeze bottles of oil, water, etc.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO PROPERLY LABEL ALL WORKING CONTAINERS OF FOODS THAT ARE NOT EASILY IDENTIFIABLE.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils like ladels stored in a container of standing water at the cook line, 2. Plastic containers used to dispense foods like sugar, salt, sauces, etc.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER. ALL FOODS SHALL BE DISPENSED USING A FOOD SCOOP OR UTENSIL WITH A HANDLE. THE HANDLE SHALL BE STORED OUT OF THE FOOD ITEM AND WASHED, RINSED AND SANITIZED DAILY. UTENSILS CAN NOT BE STORED IN WATER UNLESS THE WATER IS 135F OR ABOVE OR THE WATER IS RUNNING.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter, stored under cutting boards and used to cover foods.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON THE PROPER USES FOR THE WET TOWELS. WET TOWELS SHALL BE STORED IN BUCKETS OF BLEACH WATER BETWEEN USES AT A CONCENTRATION OF 50-200PPM. THE TOWELS ARE NOT TO BE USED UNDER CUTTING BOARDS OR USED TO COVER FOODS.
- 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: 1. Tofu on ice: 43f, 2. Bean sprouts on ice: 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. DISCUSSED WITH MANAGER. COLD FOODS SHALL REMAIN AT 41F OR BELOW AT ALL TIMES. ICE IS NOT KEEPING THE FOODS COLD ENOUGH.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: 1. ALL types of noodles in containers at the cook line, 2. ALL types of home made sauces at the cook line (if not stored in the refrigerator).
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO USE "TIME AS A PUBLIC HEALTH CONTROL." SEE HAND OUT PROVIDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth buckets with a concentration of 0ppm of total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200ppm total chlorine when tested using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO HAVE BUCKETS CONTAINING BLEACH AND WATER AT EACH WORK STATION. THE BUCKETS SHALL CONTAIN BLEACH AT 50-200PPM AT ALL TIMES AND THE MANAGER SHALL TRAIN THE STAFF TO USE THE TEST KIT. MANAGER SHALL INSTRUCT STAFF TO CHANGE THE WATER AT LEAST EVERY 2HOURS IF NOT MORE FREQUENTLY.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The non-food contact surfaces of the following equipment had accumulations of grime and debris: 1. Door handles on the cook line refrigeration units, 2. Fan sitting on a shelf in the kitchen, 3. Fan cover inside the walk-in refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL CLEAN AND SANITIZE EVERYTHING THAT IS SEEN AND TOUCHED DAILY TO REMOVE DEBRIS AND DUST.
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12/17/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: equipment temperature log, food temperature log, receiving temperature log, date marking, time as a public health control and Employee Health (in Thai and Spanish as future references). Please fax or email within five calendar days a third party service report showing that the Beverage Air 2DR prep cooler left has been repaired to hold at 41F or below. EHS reminded CFM that items need to be re-dated once pulled from freezer and thawed. EHS observed some items in cooler that had the original preparation date as the label and that weren't re-dated when moved from freezer to cooler.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.-------Observed three items (bean sprouts, tofu & cooked rice noodles) received this morning 1.5 hours prior from third party vendor well above 41F in the Walkin Cooler.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (clams) from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH CFM.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------in-use utensils used for stirring sauces near cookline were observed sitting in container of water at 76F.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CLEANED AND SANITIZED AND PLACED IN CLEAN AND EMPTY CONTAINER.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: ---------large container of cooked red curry thawing by sitting out at room temperature.
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. MOVED TO THE WALKIN COOLER TO COMPLETE THAWING. EHS VERIFIED THAT RED CURRY WAS STILL BELOW 41F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the Beverage Air 2DR prep cooler left:------cooked steak at 49F, cooked chicken # 1 at 47F, cooked chicken # 2 at 47F,
2) Items in Southern Stainless Walkin Cooler (received 1.5 hours prior from third party supplier):------bean sprouts at 60F, tofu at 54F and cooked rice noodles at 66F.
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. ITEMS # 1 WERE TAKEN OUT OF WALKIN COOLER ONE HOUR PRIOR AND PLACED ON TPHC. ITEMS # 2 WERE ALL DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------tofu, red tofu and bean sprouts.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device is not accurate in °F:-------observed the food thermometer reading 20F when being calibrated in ice water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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: -------------Beverage Air 2DR prep cooler left observed at 52F.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the kitchen handsink being used to rinse and ring out wiping clothes and fill up containers for cooking purposes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER, WHO DISCUSSED WITH FOOD EMPLOYEES.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--------Observed ineffective curtains at the back door while the back door was kept wide open, which would not prevent the entry of rodents or insects.
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 CLOSED.
- 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. PROVIDED EXTRA SIGNS TO CFM.
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06/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Facility is reminded the following during today's inspection:
Do not thaw chicken at room temperature. (Discussed approved thawing methods with certified food manager).
Ice used as a coolant may not be used as food. Ensure drink containers are not being chilled in ice used for drinks.
Items were observed datemarked in the walk-in refrigerator
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tag was not attached to container of mussels in the 2DR prep refrigerator (right). Person in charge provided tag which was being maintained in office. Discussed shellstock tag requirements with person in charge.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw fish stored over cooked duck.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. DUCK WAS STORED ABOVE RAW MEAT PRODUCTS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not available at hand sink nearest to 3-vat sink.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible. HAND WASHING SIGNAGE PROVIDED TO ESTABLISHMENT DURING TODAY'S VISIT.
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11/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Bean sprouts are a Time/Temperature Control for Safety (TCS) food item. Ensure you are using either time or temperature for bean sprouts at the cook line. During today's visit, bean sprouts were placed on ice to ensure they would maintain at 41F or below. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed washing hands at the three compartment sink across the dish machine.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. PERSON IN CHARGE DISCUSSED PROPER HAND WASHING LOCATION WITH ALL PRESENT KITCHEN EMPLOYEES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pork in 2DR prep refrigerator (right) at 57F. Pork was observed in top portion of 2DR prep refrigerator which was open during time of inspection.
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. DISCARDED.
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09/02/2014 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lemons (being sliced) for drinks at bar.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. GLOVES WERE DONNED AND LEMONS WERE WASHED.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: in contact with onions.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tofu in Walk-in refrigerator at 47F.
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. DISCARDED.
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02/24/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
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. DISCUSSED HOW TO PROPERLY SET UP BLEACH SANITIZER WITH EMPLOYEES AND MANAGER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: sticky rice
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED LABELING WITH FOOD EMPLOYEE AND MANAGER. LABELING PROVIDED.
- 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. HAND WASHING SIGNAGE PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution within 50 - 200 ppm. Verify concentration using the appropriate test kit. BLEACH SOLUTION AT 100 PPM PROVIDED.
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10/30/2013 | Risk Factor | |
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Air curtains were found to be installed at the door since the last inspection, however flies were still observed to easily enter the kitchen. Air curtains do not effectively protect the bottom entry area from mice. Manager mentioned that the air curtains would be removed next week due to the weather becoming colder. Discussed installing screen at the back entry. Door is to remain closed until then.
Correction: Provide screens (16 mesh to 1 inch), or other effective means to protect against the entry of insects and rodents. DOOR WAS CLOSED
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10/30/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Rheem G76-200-1
Dishmachine: ES4000
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: vegetables were stored on the shelf below fish in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD EMPLOYEE REARRAGNED ITEMS IN THE WALK-IN REFRIGERATOR TO PREVENT CROSS CONTAMINATION.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting board to prevent sliding. WIPING CLOTHS WERE REMOVED BY THE PERSON IN CHARGE.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. A container of soaking noodles was observed sitting on the floor.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: bean sprouts. Note: After a discussion with the person in charge, bean sprouts were labeled with appropritae time.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted (corrected on site)
Observation: Clean forks were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. AFTER A DISCUSSION WITH THE PERSON IN CHARGE, FORKS WERE PROPERLY STORED-- HANDLES FACING UPWARD.
- 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. SPOKE WITH PERSON IN CHARGE. FACILITIES HAVE SCREEN WHICH HAS NOT BEEN INSTALLED-- WILL BE INSTALLED.
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 floor tiling in the kitchen outside of the dry storage area is not maintained in good repair. Note: Water was observed to have accumulated by the tiling that was in disrepair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/11/2013 | Routine | |
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