Discussed with the person in charge:
1. Employee health
2. Food suppliers
Limited food prep observed during the inspection.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout the facility 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knife in the knife block in the warewashing area, 2 scoops on the storage shelf. PIC placed all items at the 3-compartment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: 1. caulking at the front handsink 2. stand mixer storage shelf 3. rice cooker stand 4. exterior of the fryer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/28/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. PIC wishes to be approved to make yogurt in the facility again. Discussed procedures regarding yogurt preparation and EHS agreed to contact the PIC regarding what steps would need to be taken in order to be approved.
2. As noted during the Routine inspection in July of 2013, facility no longer serves guest in-house. All orders are catered. Facility only cooks what is needed per customer order. Limited foods available for temperature taking during today's inspection.
3. Potatoes were boiled just prior to EHS arrival. Internal temperature of potatoes at the end of the inspection was 155'F IT. Ensure potatoes cool from 135'F to 70 within 2 hours, and from 70'F to 41'F or below in an additional 4 hours, not to exceed 6 hours for the total cooling process to take place.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed one spray bottle containing water and one spray bottle containing oil. Both bottles were not labeled. PIC instructed employees to place labels on the bottles.
Correction: Label working containers with the common name of its contents. 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.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the bottom shelves of the reach in cooler was noted to have an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and wall along the cook line 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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08/19/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the RIC and RIF. Observed raw chicken and samosa uncovered..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed the following prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition: yogurt, cooked potatoes.
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: Variance Requirement* (corrected on site)
Observation: PIC stated that he makes his own yogurt without a variance from the health department.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed fresh herbs stored in non food grocery bags.The food contact surface of the bags is not safe.
Correction: Store herbs in food safe containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: blender, 1. food processor 2. herb grinder 3. inside and outside of containers for sugar and salt 4. inside and outside of rice container
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. microwave 2. blender 3. food processor 4. scale 5. sides of fryer and stove 5. inside and outside of all RIC's and RIF.
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 (corrected on site) (repeated violation)
Observation: Observed food containers that were found stacked while 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.
- Physical Facilities in Good Repair
Observation: Observed hole in wall above 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls and shelves are noted in need of a thorough 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/18/2013 | Routine | |
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