All violations are corrected, facility did a deep cleaning and are now implementing Time as a public health control for the salad buffet items
No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus (Handout was given and discussed)
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in cooler. raw fish stored over sweet dumplings (RTE)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.raw chicken stored over raw beef
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food (chicken in the walk in cooler) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: food items at the buffet were cold holding at improper temperatures
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. PIC voluntarily discarded the items
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods for the buffet in the walk in cooler are not properly dated for disposition.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: blender top and meat/vegetable grinder
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at either of the hand washing sinks
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at either of the hand sinks
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
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Personal items are being stored on the dry storage shelved
Correction: Store personal items away from food/food prep areas
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floors and walls in kitchen 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.
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12/03/2015 | Routine | |
Handsink has been reinstalled next to the 3-vat sink and is fully operational.
Kitchen floors and walls are much cleaner. Maintain kitchen clean.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall across from the stovetops behind the blender, cutting board, and dry storage items on a prep table is not smooth and easily cleanable.
Correction: Repair the wall to be wmooth and easily cleanable. Correct by 7/2/2015.
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06/22/2015 | Follow-up | |
Received a complaint that a guest became ill with vomiting and diarrhea the day after he ate at this restaurant. He dined here 6/13/2015.
Manager stated that no other complaints have been made. There were 47 guests on the dining room side on 6/13/2015. There were 180 guests on the banquet side for dinner that night as well. Manager also stated no employees have been sick in the last 3 weeks. Can not confirm complainanat became ill as a result of the food he consumed at this establishment.
No violation noted during this evaluation. | 06/22/2015 | Complaint | |
Sprinklers went off on Sunday and the restaurant closed yesterday to clean. There was no fire. All exposed foods and singe service items were discarded. I do not see any other evidence of contaminated foods or food contact surfaces. Approved to reopen.
No violation noted during this evaluation. | 06/02/2015 | Other | |
Sysco in Jessup, MD supplies chicken wings and calamari as well as ground beef and chicken breast.
Chlorine concentration in dish machine measured at 50 ppm.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination: rice soaking in an open bucket of water on the floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) It appears a hand sink has been removed.
Correction: Install an additional hand sink next to the 3-vat sink to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Correct by 7/2/2015.
- Physical Facilities in Good Repair
Observation: Wall across from the stovetops behind the blender, cutting board, and dry storage items on a prep table is not smooth and easily cleanable.
Correction: Repair the wall to be wmooth and easily cleanable. Correct by 7/2/2015.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls throughout the kitchen are 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.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: A container previously used to store Round-up weed killer is being used to dispense bleach for food contact surfaces.
Correction: Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense cleaners because of the potential for contamination of food.
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06/02/2015 | Routine | |
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