This inspection was conducted in conjunction with a Complaint Investigation.
**PLEASE ATTAIN A CERTIFIED FOOD MANAGER'S CARD BY 10/16/15. THIS IS A REPEAT VIOLATION. PLEASE SEND COPY TO HEALTH DEPARTMENT BY 10/16/15 OR RISK FURTHER ENFORCEMENT.
**PLEASE REMEMBER TO MONITOR COOLING OF ALL FOOD ITEMS WHEN PLACED IN WIC FOR USE NEXT DAY. ALL FOOD ITEMS (INCLUDING CHICKPEAS AND SOUPS) MUST BE COOLED FROM 135F to 70F WITHIN 2 HOURS AND FROM 70F to 41F WITHIN 4 HOURS
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food. FOOD EMPLOYEES ARE NOT MONITORING COOKING OR REHEATING TEMPERATURES WITH FOOD THERMOMETER. NO FOOD THERMOMETER IS PRESENT AT FACILITY.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). FOOD EMPLOYEES ARE NOT MONITORING COOLING OF FOOD ITEMS (INCLUDING LARGE CONTAINER OF CHICKPEAS). OBSERVED LARGE CONTAINER OF CHICKPEAS IN WIC AT 55F WITH LID ATTACHED.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS EXPLAINED PROPER COOLING PROCEDURES.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED BREAD ON TOP OF LARGE BREAD OVEN TOP SURFACE.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. BREAD DISCARDED. FOR FUTURE USE, PLEASE PLACE BREAD IN CONTAINER.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED DRY STORAGE FOOD ITEMS INCLUDING SUGAR, ETC. IN CONTAINER WITH NO COVER. OBSERVED SOUPS IN WIC WITH NO COVER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEMS COVERED.
- 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: LARGE CONTAINER OF CHICKPEAS 55F IN WIC.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device. NO FOOD THERMOMETER LOCATED IN FACILITY.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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. FOR QUAT AMMONIA SOLUTION IN 3VAT SINK.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED SOILED CUTTING BOARD WITH RAW MEAT JUICES AND PIECES DIRECTLY ON TOP OF SINK BASIN FILLED WITH CLEAN SANITIZER AND SANITIZING KABOB RODS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. KABOB RODS WILL BE RE-CLEANED AND SANITIZED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD IN ICE MACHINE IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the BACK KITCHEN are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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. NO HANDWASHING SINKS AT ANY SINKS INCLUDING BACK KITCHEN SINK AND FRONT CASHIER SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS FOR SINKS.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED SHOES ON TOP OF RICE BAGS IN DRY STORAGE AREA.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. SHOES REMOVED FROM AREA.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the CEILING TILES AND SHELVING UNITS is not maintained in good repair. OBSERVED LOOSE AND MOLDED CEILING TILES IN BACK KITCHEN, OBSERVED SHELVING UNITS IN FRONT SERVER AREA CRACKED AND IN NEED OF REPLACEMENT OR REPAIR.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS & WALLS UNDERNEATH COOKLINE AND BY LARGE MIXING BOWL is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/09/2015 | Routine | |
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. PER DISCUSSION WITH CFM, EMPLOYEES ARE NOT TAKING TEMPERATURES OF KABOB MEAT ITEMS.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW LAMB PLACED ON TOP OF KIWI IN WIC.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM MOVED LAMB FROM AREA.
- 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: GYRO MEAT 97F -ON GYRO LAMP
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. GYRO REHEATED.
- 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: CUT TOMATOES ON SALAD 47F, FETA CHEESE 56F - OPEN PREP COOLER (FRONT)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. SALAD DISCARDED. FETA CHEESE MOVED TO WIC.
- 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 3VAT SINK 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. CFM REMADE SANITIZER SOLUTION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WILL RE-WASH CAN OPENER.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the MIXING BOWL is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. NO SIGN AT KITCHEN HANDSINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDSIGN.
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05/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a Complaint inspection received to Health Department 1/7/15 alleging sanitary conditions including: unclean rims on food counter, food employee at register handling food with no gloves, and no hair nets for long hair and beard.
Discussed complaint with CFM, aware of complaint. Observed front serving line area countertops holding hot food items clean with sanitizer buckets filled with wiping cloths available at station. Regular cleaning is performed after lunch and throughout day. Metal trays holding food items in steam table are changed twice a day or as often as foods are re-filled which are cleaned in dishwasher/3vat sink. Hair caps observed worn by all food employees. Single-use gloves are available at front counter and in back kitchen for food employees handling food. Discussed food handling with CFM, who is regularly stationed at register. Gloves are to be worn when switching tasks -handling food items and/or handwash before serving food. Beard hair nets will be purchased by CFM for future use when handling food.
No violations found during inspection.
No violation noted during this evaluation. | 01/08/2015 | Complaint | |
Please attain current Certified Food Manager's card and fax or email to Health Department by 11/17/14.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSRVED FOOD EMPLOYEE WASH HANDS WITH GLOVES ON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSRVED SALT AND FLOUR IN CONTAINERS WITHOUT LIDS IN DRY STORAGE AREA.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM PLACED PLASTIC WRAP COVER ON CONTAINER.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, sugar in dry storage containers
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINER OF RAW MEAT ON FLOOR OF KITCHEN, CFM MIXING MARINATE AND BEEF FROM 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. CFM REMOVED CONTAINER FROM FLOOR ONTO WALK IN COOLER, EHS EXPLAINED PROPER FOOD PREPARTION PROCEDURES.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment. CERTIFIED FOOD MANAGER'S CARD EXPIRED.
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. PLEASE ATTAIN CURRENT CERTIFIED FOOD MANAGERS CARD.
- Light Bulbs, Protective Shielding on Heat Lamps
Observation: Observed that a proper protective shield is not provided for the heat lamp on light fixture above prep area in kitchen.
Correction: Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. OBSERVED NO HANDWASHING SIGN AT FRONT HAND SINK OR BACK KITCHEN HANDSINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles above 3vat sink and prep area in back kitchen is not maintained in good repair. OBSERVED CEILING TILES WITH MOLD STAINS NEED TO BE REPLACED.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/04/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection to determine if cooling procedures have changed to improve food safety. The manager has placed less product in each container the products have cooled and are at acceptable temperatures.
No violation noted during this evaluation. | 05/20/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Provided information on cooling methods in various languages.
A follow up inspection will be conducted to see how new cooling methods have been implemented.
Dishmachine: Chemical
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk in cooler: salad left uncovered. Serving line: Soup was left uncovered and not under sneeze guard.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. SALAD WAS COVERED, SOUP WAS COVERED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Lamb broth, Beef stew, potato stew, Lamb soup cooling for 12 hours in the walk in cooler observed at 49, 46, 50, 65°F.
Correction: SEPARATE COOKED FOOD INTO SHALLOW METAL PANS, AND USE ICE OR ICE WAND TO CHILL FOOD RAPIDLY. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. FOOD WAS DISCARDED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.
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05/06/2014 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations. Remember to use gloves or utensils to dispense food on to consumer plate.
- 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: Naan
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. EMPLOYEE DISCARDED NAAN AND USED UTENSILS TO DISPENSE FOOD INTO CONSUMER PLATE.
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12/13/2013 | Risk Factor | |
The purpose of the visit is to conduct a routine inspection.
Water Heater: A.O. Smith BT
Dishmachine: n/a
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employees washing hands without using soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN KABOB ABOVE RAW SALMON IN THE WALK IN COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). EMPLOYEE REMOVED SALMON FROM THE WALK IN COOLER.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Sugar at the beverage station, chicken soup at the front counter service, baklava at the front counter station
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: 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. EMPLOYEE STORED WIPING RAGS IN A SANITIZING SOLUTION.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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.
- 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. CERTIFIED FOOD MANAGER ARRIVED AT THE END OF THE INSPECTION.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. EMPLOYEE REPLENISHED TOWEL DISPENSER WITH TOWELS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks by the front service counter and the back kitchen handsink 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 THE EMPLOYEES WITH HAND WASHING SIGNS.
- 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. OBSERVED WATER BOTTLES CONTAINING BLEACH WITHOUT A LABEL.
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. EMPLOYEE LABELED BOTTLES WITH COMMON NAME.
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06/04/2013 | Routine | |
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