The purpose of this inspection was to determine the repair status of the walk-in and two door prep coolers. Ambient and food temperatures in both coolers were satisfactory at the time of the inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment: Walk-in cooler and freezer.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Discussed with PIC.
|
06/22/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 150 PPM. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DR PREP COOLER AND WI COOLER TO HEALTH DEPT. WITHIN 24 HOURS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. NOTE: Discussed with PIC.
- 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: cooked noodles, dumplings/ cut carrot and vegetable salad.
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. NOTE: Discussed wiht PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored above cooked vegetables in WI cooler.
Correction: 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. NOTE: Discussed with PIC who had storage order corrected.
- Wiping Cloths/Use Limitation/Wet Towel Storage (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.
- 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: Raw squid/ raw chicken/ raw beef/ raw tofu/cooked tofu in 2 dr prep cooler CL: 47/47/47/48/50 degrees F.
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. NOTE: Foods determined to be out of temperature < 2 hours and were placed in ice.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: most coolers did not have functional, legible thermometers.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. NOTE: Place accurate thermometers in all coolers.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment: Walk-in cooler and freezer.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Discussed with PIC.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler and walk-in cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice to Health Dept. within 24 hours.
|
06/19/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observe large cooking pot blocking the hand washing sink next to the cook-line.
Correction: The manager had the large cooking pot removed away from the hand washing sink.
|
11/25/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with time and temperature reminder handout.
- 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.
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.--Discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Room Temperature: bean sprouts, cook noodles, Cook-line 2dr prep cooler: tofu, raw squid, raw chicken
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.---CFM stored the bean sprouts and cook noodles into the cooling unit that maintains 41F and below. The cook-line 2dr prep cooler was adjusted below 41F.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the cook-line is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.---Hand soap provided
|
08/28/2014 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to observed corrective action on noncritical violation that was not corrected during the routine inspection on 02/24/2014. EHS observed the prep tables, 2dr prep cooler, ice bin, floors, metal shelving and the wall/floors in the duck area clean. Multiple sanitizer buckets was observed for each employee areas and the CFM has train the food employees on cross-contamination, how to make sanitizer solution, cleaning frequency for food contact and non-food contact surface. The back door near the walk-in cooler was repaired at the bottom to protect against entry of insects or rodents. EHS did not observed any mice droppings at the time of the follow-up inspection. The facility recently received pest control service on 2/28/2014 and 03/07/2014. The self-closing door at the men's restroom has been repaired and shuts tightly.
EHS has advise the CFM to focus on maintaining the facility improvement observed today and to continue improving food safety by establishing standard operating procedure and regular training.
No violation noted during this evaluation. | 03/07/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine Auto Chlor A5
Pest control service: twice a month. Last serviced on 2/11/14
EHS provided manager with cross-contamination, hot/cold holding temperature, and no smoking handouts.
Note to manager: EHS will perform a follow-up inspection on or about March 7, 2014 to observed critical or non-critical violations that was not corrected today. EHS recommends pest control service if new mice droppings appears the next day.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.--Observed food employee entering from the back of the kitchen while smoking.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.---The food employee dispose the cigarette
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food items is observed to be unsound or adulterated: raw duck juice adulterated the tofu and cilantro
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.----Discarded
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.---Oysters
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.---Discarded
- 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: Walk-in cooler: raw duck hanging above cilantro and two open bags of tofu
Correction: 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.--All Discarded due to cross contamination.
- 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.---Bucket of sanitizer solution was made by the CFM.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: wooden boxes of salted jelly fish are stored below the hanging raw duck area
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beans sprouts 56F
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.---Moved to a unit that maintains 41F and below.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the 2dr 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: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed slicer located at the prep area are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.---disassemble to be clean at the dish machine.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Exterior and interior of the 2dr prep cooler, shelving in the walk-in cooler, and the prep table at the cook-line.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Area / Clean (repeated violation)
Observation: Accumulation of grease build up observed on the asphalt ground located in the dumpster and grease trap area.
Correction: A storage area and enclosure for refuse, recyclable, and returnables shall be maintained free of unnecessary items and kept clean.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men's rest-room is not completely enclosed.
Correction: Make repairs or adjustments to the toilet room door so that it is self-closing and tight-fitting.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door to the kitchen bottom left corner closest to the walk-in cooler.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids and devices have been installed at the food preparation sink.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.--Mice droppings observed at the dry storage area and shelving holding to-go items.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.---All observed mice droppings was disposed.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, metal shelving and walls in the hanging duck and water heater area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
02/24/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to observed corrective action on critical or noncritical violation that was not corrected during the routine inspection on 07/17/2013. The dish machine is properly sanitizing at 100ppm (Chlorine), 2dr cooler(1) ambient temperature is at 34F, and wet wiping cloth are stored in chlorine sanitizer containers in different areas of the kitchen. The metal shelving in the walk-in cooler was replace with new metal shelving. The walls, floors and shelving was cleaned in the kitchen. Pest control was serviced on 7/22/2013 and the cfm indicated two mice was caught on the glue boards after service. No mouse droppings, live or dead roaches observed in the kitchen.
No violation noted during this evaluation. | 07/24/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Water Heater: State SBF 80180NC
Dish machine: AutoChlor A5
Note to manager: Please fax the pest control service and the service report that the 2dr cooler(1) is able to maintain 41F and below to the Fairfax County Health Department. FAX# 703-385-9568
EHS will perform a follow-up on or about 07/24/13.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked Duck(1) 58F,cooked Duck(2) 68F, cooked Duck (3) 60F, liquid eggs 56F, Rice soup 64F
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.--Discarded
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food items is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: EHS observed mice droppings inside multiple packages of dry noodles, rice bins, sugars bins
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.---Discarded
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr cooler(1) 61F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.--0ppm
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.--Talk to the service technician, new dish machine will be replace this week. Technician showed the manager how to use the manual feed for the sanitizer as a temporary fix.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: meat slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Slicer cleaned
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: metal shelving in the walk-in cooler
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.---hand soap was provided.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed live and dead roaches in various area of the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (repeated violation)
Observation: Dead or trapped roaches were found on the premises. Mouse droppings was observed in the dry storage area.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the dry storage shelving, floors, walls in the ktichen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.--Large Raid spray container
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.---Removed from the facility.
|
07/17/2013 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBF-8018onc
Dish machine: Auto Chlor A-5
EHS provided manager with hand washing signs and employee health policy.
- 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)
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.--Walk-in freezer.
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: 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: liquid raw eggs 50F, garlic and oil 67F, beansprout 65F
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.---All items above was moved to a unit that maintain 41 degree and below.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the 2dr prep cooler and true 1dr 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: knvies, slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Above items was cleaned.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of the hood system, exterior and interior 2dr cooler(2), shelving in the walk-in cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the dish washing area being used to store soiled wiping towels..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required
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.---men's and women restrooms
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of mice droppings was observed on the can goods shelves rack.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls at the cookline and shelving in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Full Kee Restaurant, 5830 Columbia Pike, Falls Church, VA 22044 »