Observed food handler cards, employee health policy, and temperature charts. Observed work orders for flat top grill. Walk in refrigerator floors will be replaced within 30 days. Ecolab was contacted for dishwasher during the time of inspection.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Drip well for icecream scoop observed without required running water.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Equipment - Good Repair and Proper Adjustment
Observation: Flat top grill was observed in a state of disrepair and damaged. Unit was not observed in use.
Correction: Repair the grill to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the grill, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the walk in refrigerator observed damaged with holes and gaps.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too weak. Mechanical dishwasher observed without sanitizer.
Correction: Do not use mechanical dishwasher until sanitizer levels are approximately 50-100 ppm. Utilize 3 compartment sink until levels are repaired on dishwasher.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin at the bar.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blender preventing its use.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the walk in refrigerator is not smooth and easily cleanable. Floor is observed with several severe cracks.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing station at the bar.
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
- Physical Facilities in Good Repair
Observation: 2 lightbulbs observed out underneath the ventilation hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/07/2016 | Routine | |
Zone 1 prep unit was observed in defrost mode upon inspection arrival
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the dishwasher racks are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Storage equipment were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Observed severe infestation of fugus flies.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Maintain facility in clean and sanitary environment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All nonfood contact surfaces and food contact surfaces in the back of the house noted in need of cleaning.
Correction: All floors, walls, equipment 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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06/26/2015 | Follow-up | |
Observed food handler cards, employee health policy,temperature chats and cooling charts. All food products found out of food temperature were voluntarily discarded. Did not observe cleaning schedule well maintained. Observed pest control company activity in regards to the fungus flies. Not approved for permit.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Observed Efoodhandler cards for several employees.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Ready to eat chicken was observed cold holding at improper temperatures. Obsevered chicken too tightly stacked and too much in container. Preventing adequate air flow.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""consume by"" date (6/15/2015) on the commercially processed ready-to-eat (RTE) molten lava cake in the prep unit, the food should have been discarded 1day ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food* (corrected on site)
Observation: Cheese product that was observed unsafe in the prep unit was found relacated to the walk in and not discarded.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the dishwasher racks are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Ventilation Hood Systems; Filters (repeated violation)
Observation: Obsevered hood filters not a secure and tight fit..
Correction: Alter or replace this equipment so that the filters can be a tight fit.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit in Zone 1 was observed in a state of disrepair and damaged.
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too low in the mechanical sanitizer.
Correction: Ensure the sanitizing solution is maintained at the proper concentration (50-100ppm).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The following equipment were observed soiled to sight and touch: cups and utensil.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: main ice bin, ice well at weekend server station and ice well at main server station.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Storage equipment were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed hand sink in prep area with inadequate flow.
Correction: Readjust water pressue to ensure adequate flow capabilities at all hand sinks
- Lighting, Intensity (repeated violation)
Observation: Obsevered light bulb out underneath the ventilation hood system
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace light bulb.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed severe infestation of fugus flies.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Maintain facility in clean and sanitary environment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All nonfood contact surfaces and food contact surfaces in the back of the house noted in need of cleaning.
Correction: All floors, walls, equipment 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 - Storage of Toxic Containers* (repeated violation)
Observation: Containers of sanitizer buckets were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer buckets must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/16/2015 | Routine | |
Serve Safe certificate needs to be transferred to Norfolk certificate. Discussed the need for an increase in effort to maintain daily cleaning responsibilities. Observed employee health policy, food handler cards, temp charts. Dishwasher: 134'F, 158'F, 75 ppm
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cold holding unit for various sauces was observed with a severe leak in the bottom of the unit.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The following equipment were observed soiled to sight and touch: dishware for immediate service (plates and serving dishes).
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory at the bar.
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
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: Less than 50 foot candles of light were noted in the cookline area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Keep lights on during cooking operations for hood system.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of QAC sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored next to cooking equipment.
Correction: Containers of QAC sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/29/2014 | Routine | |
Certifications/permit need to be directly displayed in public view. Observed new cleaning/sanitizing procedures check list. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 09/04/2014 | Follow-up | |
ENTIRE BOH AREA AND BAR AREA (FOOD & NONFOOD CONTACT SURFACES) OBSERVED IN NEED OF CLEANING. Relocate certifications and permit to be displayed in public view. Did not observe correct employee health policy. Observed valid food handler cards and thorough temperature charts. Provided employee health policy, dishwasher temperature charts. Time as a public health control policy observed needed for raw chicken stored in bottom drawer between the fryer unit and cooking conveyor belt. Not approved for permit.
- Employee Health
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 spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without proper beard restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the Traulsen Freezer and the Walk in Refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of wet wiping cloths. Observed wiping cloths stored underneath cutting board surfaces along several prep units to prevent from sliding.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage; Prohibited Areas (corrected on site)
Observation: Observed employee personal food items stored with business food items.
Correction: Employee food items should be stored separately/below business food items.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters in the hood system are not observed secure or tight fitted.
Correction: Alter or replace this equipment so that the filters are tight and securely fitted.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The rinse temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 105'F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following food contact items were observed soiled to sight and touch: serving dishware and bar glassware.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stackable storage racks for clean glassware.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces in the BOG had accumulations of grime and debris and observed in need of a thorough cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility entering the kitchen area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large storage containers and replace large trashcan with smaller trashcan preventing its use.
- Lighting, Intensity
Observation: Observed lightbulb out underneath the second hood system (furthest to the right).
Correction: Replace out lightbulb with a working lightbulb.
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08/06/2014 | Routine | |
PHF/TCS foods located in the Salad Prep Unit were relocated to the walk in refrigerator during inspection for temperature control. Business license is observed expired as of 3/2014. Provided new employee health policy, food handler card class schedule, Certified Food Manager class schedule, and effective changes to the 2013 FDA Food Code Book. Steritech observed as facility's pest control company.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of each door of the beer cooler behind the bar area is observed damaged.
Correction: Repair or replace the beer cooler door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The Salsa Cooler was observed in a state of disrepair and damaged due to a severe leak.
Correction: Repair the Salsa Cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards (3 boards total) along the cookline area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the equipment in the BOH were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the fajita skillet is observed soiled with accumulations of hazardous debris.
Correction: Clean the food contact surface of the fajita skillet to prevent accumulations that may reduce heat transfer to adequately cook food, to prevent attract of insects when not in use, and prevent contamination of food product.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Overall facility in BOH observed 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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04/01/2014 | Routine | |
Provided CFM with Certified Food Manager's class schedule and Food Handler's class schedule. Observed all necessary documentations. Approved for permit. Authorized to operate. Observed great practices of proper date marking and labeling.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before exhibiting proper glove use.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting 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)
Observation: Observed unwrapped or uncovered food in a refrigeration unit..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination
Observation: Observed bare hand contact with Ready to Eat Foods (chips)
Correction: Protect food from bare hand contact by utilizing scooping equipment, tongs, or exhibit glove use.
- Equipment and Utensils - Good Repair and Calibration
Observation: Soap dispenser behind the bar was observed in a state of disrepair and condition preventing the equipment to be used as designed.
Correction: Discard and replace the soap dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris located at: beer bottle units, keg units, dry storage unit, margarita mixer equipment, and several units in the kitchen.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean glassware and cold holding containers were not observed stored in a position to allow air-drying.
Correction: Store glassware and dishware in a self-draining position that allows air-drying.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Utensils were found stored 6'' below the floor.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory behind the bar.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in all the beer units (bottles and kegs).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizing solution are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizing solution must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Personal items were observed stored in such a way that they could contaminate glassware behind the bar.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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08/15/2013 | Routine | |
Cheese spilt onto rack of chicken in the walk-in unit. Container of cooked chicken on the prep unit was stored on side of prep unit, not inside the unit. CDI. Dirty cleaning cloths are kept in the mop sink room. Commercial service picks up cloths two times a week. Room does not have adequate ventilation and is attracting gnats. Pest control had been servicing establishment for gnats previously, but stopped when gnats reduced. Recommend regular surveillance to ensure gnat problem is contained. Recommend having cloths removed more frequently to remove the attractant for the gnats. Place drain back on drainage unit. CDI. Melted food container. CDI. Sink clogged at bar.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Miscellaneous Sources of Contamination
Observation: Handles of utensils stored in food container.
Correction: Protect food from miscellaneous sources of contamination by keeping handles out of food containers.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the reach-in at bar is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under equipment and on floor of kitchen, in reach-in under chicken breading station, lids of food containers of chicken breading station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chili's Grill & Bar, 300 Monticello Ave., Norfolk, VA 23510 »