This is a follow-up inspection of the routine inspection performed on January 19, 2016. Following items were observed during this inspection:
-Handsink hotwater faucet - by cookline. Observed faucet was operable and hot water was at 100F.
-Approved source: home made empanadas and tamales were not observed. Per previous email, manager may have a contractor to come into the facility, while certified food manager is present, to cook these items but it hasn't been implemented yet.
-3-vat sanitizer: concentration was corrected and minimum concentration was observed.
-Menu with disclaimer statment: Was corrected during inspection.
*Please email me when you decide whether to sell empanadas and tamales by using a contractor, as we have approved via email.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The gaskets of the following unit(s) are (missing, damaged): 3-vat
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the cookline is not working preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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02/05/2016 | Follow-up | |
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: empanadas and tamales
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment. There was no empanadas left for sales. Tamales were embargoed. Manager was requested to provide information to confirm safe food source.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked rice (118F), cooked black beans (124F), cooked red beans (125F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Hotwell temperature was raised 137F to 160F. Foods were all reheated above 165F
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The gaskets of the following unit(s) are (missing, damaged): 3-vat
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3-vat with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Made bleach sanitizer solution.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the cookline is not working preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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01/19/2016 | 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.
*Please fax and provide a copy of invoice for empanadas by September 11, 2015.
*Please obtain parasite destruction letter from your supplier for raw white fish used in the ceviche and served undercooked. Even Restaurant depot can be contacted for parasite destruction letter even if it is farm-raised and pellet fed, if you purchase this raw fish from them. Please fax and provide a copy by September 11, 2015. Remember to keep a copy in your files for future inspections.
*Please ask Ecolab to increase quat dispenser during your next maintenance. It is at minimum quat sanitizer concentration of 150ppm.
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: Empanadas. Manager could not show invoice for pre-made empanadas.
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment. Please do not sell these empanadas until manager can provide invoice showing they are made from a facilities that are officially permitted and routinely inspected.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: white fish used for ceviche
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: meat empanada (85F) in hot case.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Discarded
- 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: cooked yuca (54F) on counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottle and chlorine container.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Labeled.
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08/28/2015 | Risk Factor | |
Today’s inspection was to conduct a routine 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.
EHS provided additional training and written instructions on:
-How to setup sanitizing solution at 3-vat
-How to make wet wiping sanitizing bucket
**Please complete Employee Health Policy for other employees who weren't present during this inspection.
**Please manually correct menu with Consumer advisory by February 13, 2015.
**Please provide additional NoVA CFM by February 13, 2015.
**No evidence of pest was observed during this inspection. However, when you have decided to get pest control in place, please send me a copy of your pest report.
**Wash hands, put on gloves and place all single serve plastic wares at customer self-serve area to be one direction.
**Obtain bleach sanitizing test kit.
**Obtain additional shelving in walk-in cooler to get foods off the ground.
**Please clean and sanitize food equipment and clean facility of food debris. Remember to sanitize cutting boards and equipment every 4 hours.
**Remember to obtain 2015 Health Department permit and post it.
**Store cooked yuca in refrigeration. If needed readily available at cookline, replace raw vegetables (i.e onions, bell pepper, lettuce) on prep top and store cooked yuca there for refrigeration.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees were not trained on Employee Health Policy.
Correction: Completed Employee Health Policy training for the food employees present during this inspection. Manager will complete for other employees.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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. Made sanitizing buckets and placed wet wiping clothes in them.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: foods in walk-in cooler.
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: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Tilapia used raw for ceviche.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. EHS confirmed Tilapia used is farm raised and pellet fed. Filled out parasite destruction form for file.
- 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: cooked yuca on counter (49F)
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. Yuca was moved to walk-in cooler. Made room on prep top to store cooked yuca in refrigeration.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ceviche
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Corrected menu board during inspection. Manager will manually correct takeout menu.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 2dr prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep cooler 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: scoopers, meat hooks, cuttingboard, bowls that were in cleaned equipement area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Sent to rewash.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets, table tops, shelves and inside 2dr prep cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed single serve plastic wares at customer self-serve area that are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored covered or inverted to prevent contamination. Manager will correct this.
- 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.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: spray can.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded.
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01/13/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your participation during today's visit. If you have any questions, please call the health department.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several open drinks on prep tables, during food prep and on shelves above food and utensils.
Correction: Manager discarded the drinks and agreed to ensure that employees will drink from covered drinking containers. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
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10/29/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow-up to check on the repair of the airgap below the three vat sink. The sanitize basin of the three vat sink now has a separate pipe and airgap at the drain. Thank you.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit within 10 days. A bleach test kit is needed as the facility is out of quaternary ammonium and has temporarily switched to a chlorine sanitizer until the quaternary ammonium sanitizer is delivered.
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05/07/2014 | Follow-up | |
The purpose of today’s visit was to conduct the routine inspection.
MAINTENANCE:
*Water Heater: Rinnai RL 94i which uses 199,000 BTU
*Dish Machine: N/A
EHS provided manager with the following handouts:
1. Spanish: Employee health form- to replenish supply (employee health policy in place)
2. cooling log and cooling sign
3. Prevent cross contamination
4. Handwashing signs--to replenish supply
A follow-up inspection will be conducted on or about May 8, 2014 in order to verify that the air gap below the three vat sink has been installed and to check that the manager has obtained a chlorine test kit. In addition, recommend purchasing a metal sheet pan to cool the pork in a single layer in the upright freezer as discussed during inspection.
5. FOG (Fats, Oil, Grease) Brochure
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: The food and drink was discarded during todays visit. 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken holding over lettuce in the walk in refrigerator, observed raw pork holding over sauce in the walk in refrigerator
Correction: Manager rearranged the walk in refrigerator. EHS provided a storage sign to remind employees how to properly store raw foods, produce and cooked foods while in storage. Manager agreed to post the sign. 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 Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: unlabeled bottles of water and cooking oil at the cookline.
Correction: Manager labeled the oil and water bottles. 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed cloths in the wet wiping cloth bucket which measured, using EHS test kit at 100ppm chlorine. 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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours cooked pork chunks observed cooling for 4 hours at room temperature on a counter top in a bowl for 4 hours-66f.
Correction: After a training on cooling foods properly by the EHS, the manager discarded the cooked pork. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit within 10 days. A bleach test kit is needed as the facility is out of quaternary ammonium and has temporarily switched to a chlorine sanitizer until the quaternary ammonium sanitizer is delivered.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the pipe leading from the sanitize basin of the three vat sink and the drain pipe below the three vat sink is less than 1 inch.
Correction: A follow-up will be conducted within 10 business days to check on the repair of the airgap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of cleaners and spray bottles of sanitizer is not properly labeled with a common name.
Correction: Manager labeled the bottles with name of cleaner. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/24/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking cup with beverage was noted on an opened-wire shelf above the food prep table at the cookline.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cooking area was blocked, preventing access by employees for easy handwashing. An upright refrigerator was placed in front of the kitchen hand washing sink preventing easy access for hand washing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Move the refrigerator away from the path of the kitchen hand washing sink.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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10/09/2013 | Risk Factor | |
- Critical: Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- 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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07/24/2013 | Complaint | |
| No violation noted during this evaluation. | 03/08/2013 | Follow-up | |
- 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.
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: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: whole grilled chicken=128-F, 130-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The ceili9ng of the cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: The plastic spoons, knives and forks were found handled, displayed or dispensed with the food or lip-contact surface facing customers at the self-service station.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Critical: Plumbing / Maintained in Good Repair
Observation: The floor drain by the food prep sink is clogged and slow to drain. also, the hand sink in the men's restroom is not producing sufficient water for proper hand washing.
Correction: A plumbing system shall be maintained in good repair. Unclog the floor drain and fix the hand sink to provide more water for proper hand washing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Burned out light bulbs noted under the hood system.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace the burned out light bulbs to provide adequate lighting under the hood system on the cookline.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that a mop was stored in the mop bucket filled with water after use
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. You may hang the mop or store it up-side-down against a clean wall away from food contact utensils and food to air dry after use..
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/25/2013 | Routine | |
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