The purpose of this visit is to conduct a follow up inspection.
The person in charge provided the cooling logs requested. The cooling logs demonstrated that the method used for cooling down the large pot of beef broth is incorrect and needs to be modified to ensure the food is meeting the first two hour limit. The cooling log demonstrated that corrective action was not being taken once the time and temperature limit was not met.
The recommendation made during the follow up inspection after reviewing the cooling logs was to separate the large pot into two or three smaller units to rapidly cool as well as using cooling wands, which are already in use.
The other broths will remain hot (above 135F) and have been labeled to identify, what product it is as well as a time stamped.
A follow up inspection will occur on March 12, 2016 to review the methods used and ensure it is a safe method.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: The employees are not aware of the when cooling starts or how long a product can cool for. The manager states that all soups can sit out at room temperature for 5 hours.
Correction: EHS explained the cooling process to staff and manager and referred to the cooling pictures located on the walk in cooler door. Demonstrated how quickly temperatures change by rechecking temperature of soups every ten minutes.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large pots of soup are left out at room temperature for an unknown amount of time then reheated.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Physical Facilities Good Repair
Observation: Observed that the floor tiles in the kitchen, and coving is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/03/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
At the beginning of the inspection a certified food manager was not present. This is a repeat violation and as stated before a certified food manager must always be present during operation of the establishment. It has always been the recommendation that more than one person become certified as this will make you be compliant as well as knowledgeable in food safety regulations. Considering the operation hours of the establishment, it is of the most importance to have a few employees become a certified food manager.
A follow up inspection will be conducted to determine the exact method used to prevent food borne illnesses regarding temperature control of cooling.
Cooling logs were provided and will be returned with information for each soup prepared.
Hand washing signs were also provided during the inspection.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: The employees are not aware of the when cooling starts or how long a product can cool for. The manager states that all soups can sit out at room temperature for 5 hours.
Correction: EHS explained the cooling process to staff and manager and referred to the cooling pictures located on the walk in cooler door. Demonstrated how quickly temperatures change by rechecking temperature of soups every ten minutes.
- Duties / Train Employees in Food Safety
Observation: The employees are unable to state procedures for reheating soups and cooling down products.
Correction: EHS provided the following information to the employees:
1. How to calibrate thermometer
2. Sanitizing thermometer
3. Temperature requirements for reheating to hot hold soups
4. Cooling requirements and cooling methods
5. Where to wash hands
6. Bare hand contact is not permitted on ready to eat food.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. USE THE HANDSINK TO WASH HANDS AS PREP SINKS MAY HARBOR BACTERIA SINCE RAW PRODUCTS ARE BEING RINSED IN THESE SINKS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES ON SHELVES OVER BEEF THAT IS IN THE COOLING PROCESS. OBSERVED OPEN BEVERAGES OVER FOOD PREPARTION STATION.
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. EMPLOYEES MUST COVER BEVERAGES AND USE A STRAW.
- 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: SPRING ONIONS.
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. FOOD WAS DISCARDED.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed rice scoop in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours PORK BROTH cooling for (EMPLOYEES ARE UNAWARE BECAUSE THE NIGHT CHEF LEFT THE SOUP COOLING) (UNKNOWN) hours in the LARGE POT IN THE CORNER NEXT TO THE BACK DOOR AND THE WALK IN COOLER ON THE FLOOR AT ROOM TEMPERATURE WITH TWO COOLING WANDS IN IT observed at 94°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. PORK BROTH WAS DISCARDED.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large pots of soup are left out at room temperature for an unknown amount of time then reheated.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Hand Drying Provision / Individual, Disposable Towels
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles in the kitchen, and coving is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises by the two compartment prep sink towards the back of the kitchen.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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02/18/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: cooling log and sign in English and Spanish and cooling methods in English and Korean and time as a public health control in English and Korean as future reference.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.----------Observed employee uncovered coffee mug stored on top of food prep table.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------scoop used for steamed rice observed sitting in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: -------several packages of frozen beef and two large containers of cooked soup thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-----------two large deep pots of beef soup at 47F and 59F cooling over 7-8 hours in the Penn Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------------observed extremely large, deep metal pots being used to cool cooked beef soup in the Penn Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 sanitze basin with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning. Observed an accumulation of mold inside of ice machine.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:--------dishes being washed in the three compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the only handsink in the kitchen full of used ice and being used by food employee to rinse and ring out a wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER.
- Insect Control Devices, Installation
Observation: Three hanging sticky fly strips observed hanging over shelf of clean utensils and over uncovered food where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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11/19/2014 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment inspection after a change of ownership. EHS provided manager with and discussed the following handouts: Prevent Cross Contamination in Korean and Spanish, Time as a Public Health Control (as future option) in Korean and Spanish, cooling log and sign in English and Spanish and cooling methods in English and Korean. Time reflects inspection time only.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw shell eggs being stored above vegetables in True 2DR Display Cooler,
2) Observed raw beef being stored above cooked cut beef and kimchi in Penn Walkin Cooler.
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. ITEMS REARRANGED IN BOTH UNITS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:----------portioned steamed rice in Cres Cor Hot Holding Unit at 128-134F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED.
- Handwashing Sink / Accessible at All Times
Observation: The only handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.-----------Observed that the handsink had no knob to turn on hot or cold water. Observed food employees washing hands at three compartment sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink being used as a dumping station for used ice..
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 (corrected on site)
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. PROVIDED EXTRA SIGNS TO MANAGER.
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06/16/2014 | Risk Factor | |
This is a follow up to an inspection conducted April 18, 2014. All deficiencies noted in the previous report were corrected with the exception of the above mentioned items. The above mentioned items shall be corrected by the first routine inspection which will be conducted within the next 30 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair:
1) Shelving above the back prep sink
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True reachin display cooler,
2) True prep cooler,
3) Ascend prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Area / Clean (repeated violation)
Observation: Observed accumulation of grease build up surrounding the ground around the grease barrels.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Receptacle / Clean Frequency (repeated violation)
Observation: Observed accumulation of grease build up covering the grease barrels.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed the back door not self-closing.
Correction: Back door shall be self-closing
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Burned out light in the women's bathroom,
2) Mildew overgrown caulking along the three compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/23/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the ventilation hood,
2) Burned out lights in the women's bathroom,
3) Wall threshold in the front food prep area,
4) Missing ceiling tiles,
5) Burned out lights in the food prep area,
6) Mildew overgrown caulking along the three compartment sink,
7) Hole in the wall beside the three compartment sink,
8) Ceiling vent covers (rusted),
9) Floor/wall junctures of the walkin cooler interior,
10) Floor tiles in the back food prep area,
11) Walls around the mop sink,
12) Caulking along the back prep sink (reseal to wall).
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 following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving throughout the facility,
2) Walls in the food prep areas
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Observed accumulation of debris on the ceiling vents throughout the facility.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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04/18/2014 | Pre-Opening | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Paper towels lining front shelving (remove),
2) Wooden shelving in the front (seal),
3) Cardboard lining shelving in the interior of the reachin and walkin units (remove),
4) Cardboard lining the shelving in the food prep areas (remove),
5) Wooden blocks underneath the three compartment sink beside the grease trap (remove),
6) Wooden board being used as shelving in the food prep area and walkin cooler (remove).
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s):
1) Shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Concrete blocks underneath shelving in the food prep area (remove),
2) Concrete blocks underneath shelving in the walkin freezer (remove),
3) Aluminum foil lining table beside the stove top (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving throughout the facility (rusted),
2) Shelving underneath prep tables (rusted),
3) Interior shelving of the walkin units (rusted),
4) Interior shelving of the walkin freezer,
5) Shelving above the back prep sink
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True reachin display cooler,
2) True prep cooler,
3) Ascend prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving throughout the facility,
2) Exterior of the equipment along the stove line (in between equipment),
3) Exterior of the grease trap,
4) Pipes underneath equipment in the food prep and dishwashing areas,
5) Gaskets on the reachin and walkin units,
6) Stove tops,
7) Ventilation hood/filters (professional cleaning due),
8) Exterior of equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed single service items being stored on the floor.
Correction: Single service items shall be stored at least 6 inches off the floor.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the men's bathroom was measured at a temperature less than 100°F. Observed 56F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking),
2) Missing pipe underneath back prep sink,
3) Hot water handle on the men's bathroom handsink not working.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Area / Clean
Observation: Observed accumulation of grease build up surrounding the ground around the grease barrels.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Receptacle / Clean Frequency
Observation: Observed accumulation of grease build up covering the grease barrels.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: Observed cardboard boxes being used as floor mats (remove)
Correction: Floor mats shall be smooth, easily cleanable, non absorbent and durable.
- Insect Control Devices, Installation
Observation: Observed fly strips being hung directly over food prep/storage areas.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Observed screen door to be in disrepair.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Outer Openings, Protected / Screen Requirements
Observation: Observed the back door not self-closing.
Correction: Back door shall be self-closing
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed no soap in the women's bathroom.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the ventilation hood,
2) Burned out light in the women's bathroom,
3) Wall threshold in the front food prep area,
4) Missing ceiling tiles,
5) Burned out lights in the food prep area,
6) Mildew overgrown caulking along the three compartment sink,
7) Hole in the wall beside the three compartment sink,
8) Ceiling vent covers (rusted),
9) Floor/wall junctures of the walkin cooler interior,
10) Floor tiles in the back food prep area,
11) Walls around the mop sink,
12) Caulking along the back prep sink (reseal to the wall)
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 following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving throughout the facility,
2) Walls in the food prep area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Observed accumulation of debris on the ceiling vents throughout the facility.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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04/18/2014 | Pre-Opening | |
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