THE DRIPPING OF THE MEATS HAS BEEN CORRECTED IN THE FRONT CUSTOMER AREA ONLY. CFM SAID THEY HAVE A NEW REAR DOOR ON ORDER AND SINCE THEY NEVER NEED THE BACK DOOR OPEN BECAUSE OF AIR CONDITIONING YEAR ROUND THEY WILL REMOVE THE REAR SCREEN DOOR WHEN THE NEW DOOR IS INSTALLED. NOTE: Discussed with the CFM the importance of continuing to make significant progress in order to retain permit to serve food.
- Food Storage / Preventing Contamination
Observation: HANGING BEEF, PORK & POULTRY ARE DRIPPING LIQUIDS IN COOLER #1, IN KITCHEN AND IN FRONT OF PORK & POULTRY DISPLAY.
Correction: NON-SPLASHING DRIP PANS MUST BE USED.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): COOLER UNITS 3 & 4.
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.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) NONE IN KITCHEN OR BAKERY/FOOD PREP ROOMS.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Hand washing is one of the 3 most critical things and easiest things to do to prevent the spread of harmfull bio-hazards from raw, fruits, vegatables and meats to customers and employees, for that matter. NOTE: Discussed with the CFM the importance of proper handwashing and when handwashing is required.
- Outer Openings, Protected / Screen Requirements
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means. SCREEN IS MISSING.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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12/22/2015 | Follow-up | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: HANGING BEEF, PORK & POULTRY ARE DRIPPING LIQUIDS IN COOLER #1, IN KITCHEN AND IN FRONT OF PORK & POULTRY DISPLAY.
Correction: NON-SPLASHING DRIP PANS MUST BE USED.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): COOLER UNITS 3 & 4.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 3 COMP. SINK with a concentration of 0.0 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.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (repeated violation)
Observation: IN BAKERY FOOD PREP ROOM A LARGE 3 DOOR ELECTRIC OVEN HAS LEFT A BLACK STAIN RESEMBLING EXCESSIVE HEAT EXPOSURE ON WALL BEHIND IT.
Correction: CONTACT FIRE MARSALL AND FX. CO. HEALTH DEPT PLAN REVIEW FOR GUIDANCE AND PROVIDE INSPECTOR REPORTS OF ANY REQUIREMENTS WITH-IN 10 DAYS.
- 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. CFM APPEARED.
- Critical: Handwashing Sinks / Numbers By Law (repeated violation)
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) NONE IN KITCHEN OR BAKERY/FOOD PREP ROOMS.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means. SCREEN IS MISSING.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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10/22/2015 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Plain water in wash cloths used to wipe down surfaces, with no having sanitizing solution being used to sanitize
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using an approved sanitizer at the adequate concentration to destroy pathogenic bacteria. Sanitizer wash cloth bucket set up by manager. Food contact surfaces should be wiped with sanitizer such as a chlorine-based sanitizing solution and shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. (wearing gloves is recommended) ORAL & WRITTEN INFO. PROVIDED.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees hanging partial and fully cooked animals (ducks) in a a way that allows internal fluids to drip on to floor in kitchen, serving area and walk-in refrigerator that are being tracked (Cross Contaminating) through-out not only the restaurant but the supermarket and the entire route to peoples eventual destinations.
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. Mgr. moved one set of dripping ducks said he would purchase & install drip pans under all hanging meat. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food item(s) is observed to be unsound. Beef being degreased in 3rd. vat of 3 compartment sink while wahing dishes, while food preparation sink not being used.
Correction: ALL food shall be safe, and unadulterated as specified under 3-601.12. Mgr. had workers cease operations and correctly use & set up sinks. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and MORE ACTIVE MANAGERIAL CONTROL
RECOMMENDED.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Flour.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (damaged): Unit #3.
Correction: Equipment components such as doors, and seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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 3 compartment sink with a concentration of 0.0 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. ORAL & WRITTEN INFO. PROVIDED.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the used for cutting duck & pork on front service counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Cutting board has deep grooves and substantial staining.
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. Replace this cutting board often enough to not have deep grooves and staining that does not come out after cleaning and sanitizing. As discussed, steaming may be another alternative to boiling for sanitization.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: 1) Large electric oven being used in back room where there is no wall heat shield or hood, with a stain on wall resembling excessive heat exposure (black). 2) Kitchen Steamer/Oven is about 40% of it size, not under hood above.
Correction: Correct by first contacting Fairfax County Plan Review for guidance. (703-246-2300)
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A)
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink in kitchen, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Re-install one with-in 10 days.
- Outer Openings, Protected / Screen Requirements
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means. Rear door screen broken out.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the structure/facilitiy is not maintained in good repair. 1) 2 lights in hood and light above water heater out. 2) Ceiling tiles missing in each room of kitchen.
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 and wall throughout kitchen and front serving area, especially the hanging meat display, are 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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04/08/2015 | Routine | |
New hand sink installed next to 3-Vat sink.
Sanitizer for 3-Vat sink and wiping towel buckets: Quaternary Ammonia > 200 ppm.
Grease trap at 3-Vat sink.
Discussed EHP and TPHC procedures in place with PIC.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Flour sacks in bakery not six inches off 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. Provide more shelving to raise sacks off floor.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen ceiling is not maintained in good repair. Ceiling tiles are soiled and difficult to adequately clean, and should be replaced. One tile is missing outside the AmeriKooler Walk-In Cooler #24.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. THIS IS NOT A REPEAT VIOLATION, AS THE PREVIOUS VIOLATION WAS FOR THE HAND SINK AT THE 3-VAT SINK, WHICH HAS BEEN REPLACED.
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11/21/2014 | Routine | |
NOTE: Wet nesting was observed in this inspection (stacking washed, rinsed, and sanitized containers for air drying so that water does not drain out). Discussed this Good Retail Practice failure with manager. Corrected during inspection. Code Reference 42-4-901.11(A).
NOTE: Bakery buns offered for self service are now individually plastic wrapped
- 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: bakery pork bun filling in Beverage Air 2-Door Prep Cooler with top outside bakery (top not in use), at 47F. The cabinet of this cooling unit had an ambient temperature of 46F.
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. CORRECTIVE ACTION: Filling was moved to another cooler. THIS UNIT MUST NOT BE USED FOR TCSF (Time Control for Safety) FOODS UNTIL REPAIRED TO MAINTAIN A CONSISTENT INTERNAL AMBIENT TEMPERATURE OF 41F OR BELOW. REPAIR WITHIN TEN (10) DAYS AND SEND RECEIPT TO EHS BY EMIAL AT john.vandervoort@fairfaxcounty.gov, OR BY FAX TO 707-653-9448, Attn: John Vander Voort, RE: Great Wall.
- 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. OBSERVATION: Raw cut chicken in large colanders was draining on the side board of the 3-vat sink used for pot and equipment cleaning, without the sink and side boards being washed, rinsed, and sanitized between pot washing and this use.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTIVE ACTION: DISCUSSED WITH MANAGER. CHICKEN WILL BE DRAINED IN SERVICE SINK DEDICATED TO FOOD PREPARATION. CHICKEN IN COLANDERS WAS MOVED.
- 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: CORRECTIVE ACTION: 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) within 10 business days (by October 11, 2014). A copy of the photo identification card can be FAXed to the food safety section at (703) 653-9448, Attn: John Vander Voort, RE: Great Wall
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10/01/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine food safety inspection
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: bulk flour container was not labeled
Correction: others were labeled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed raw pork neck bones in cardboard boxes on floor in kitchen and canned goods in cartons on floor in bakery.
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. CORRECTIVE ACTION: provide additional shelving to avoid storing food on floors.
- Physical Facilities Good Repair
Observation: Observed that the hand washing sink near the 3-vat sink in not maintained in good repair, and is not firmly anchored to the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Attach sink firmly to the wall.
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01/15/2014 | Routine | |
The purpose of this visit was to perform a routine risk factor inspection
- 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: WRAPPED RAW CHICKEN AND BEEF STORED OVER UNCOVERED VEGETABLE BROTH.
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. ITEMS WERE MOVED TO APPROPRIAGTE RELATIVE STORAGE LOCATIONS. CROSS-CONTAMINATION PREVENTION SIGNAGE WAS PROVIDED IN CHINESE, SPANISH, AND ENGLISH.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no FUNCTIONAL handwashing sink IN THE KITCHEN, preventing routine handwashing by food workers. There is a handwashing sink immediately outside the kitchen door in the counter service area, but this is INADEQUATE.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. REPAIR HANDWASHING SINK IN KITCHEN.
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08/28/2013 | Risk Factor | |
The purpose of this visit was to investigate a complaint of rat infestation in the building, in the grocery produce area. Inspected with two management staff. Inspected grocery produce area, loading docks, trash disposal areas, storerooms for main grocery store. Inspected food service area, cook line, bakery, kitchen. Did not directly confirm presence of rats in the food service area or supporting production and storage facilities at this inspection. Manager provided copies of Armored Pest Services reports dated 4/10/13, 3/14/13, 2/27/13,2/22/13, 2/20/13, 2/7/13. These indicate an ongoing extermination effort for both rats and mice in the main grocery store area. Treatment directed to food prep and restaurant areas specifically was recorded only on 2/7/13. Also inspected exterior areas behind and to side of store, around dumpsters and areas suitable for rat burrows, but found no burrows. Manager indicated pest control would return tomorrow, 5/2/13. EHS will return at this time to consult with pest control professionals about the infestation. Also spoke to VDACS investigator before inspection
No violation noted during this evaluation. | 05/01/2013 | Complaint | |
Purpose of visit was to address concern of VDACS inspector that bakery bun service was not being assessed and inspected adequately either by VDACS or FCHD. FCHD will include in future inspections. 1.) A written log is kept for PHF items kept in the heated glass display case on the main service line (roast pig, duck, soy chicken, steamed chicken, pork) indicating adherence to a 4 hour TPHC procedure. 2.) A white board is used as a log for bakery buns sold from a lighted cabinet with sliding doors (fish sandwich, roasted pork bun, ham & corn buns, sausage buns, twisted buns, crispy buns) indicating adherence to a 4 hour TPHC procedure. Updated TPHC procedure to include all items containing PHFs currently offered. Recommendations: replace missing doors for one section of (2) above, and post sign requesting customers to close doors after selecting buns, and change serving tongs every four hours.
No violation noted during this evaluation. | 02/20/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
Hot water heater: State SUF-199-199e-100 (X2) @ 199,100 Btu, 586 GPH
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing by foodservice employees engaged in multiple fooehandling tasks.
Correction: Discussed with manager.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Chicken, beef and shrimp stored in one container in Amerikooler walk-in
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). Discussed with manager.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour and sugar.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed knives being stored in between tables and rice scoop being stored in stagnant 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. Discussed with manager.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:----Two pots of broth sitting out at room temperature on shelving at 130F and 133F.
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.
- Wood, Use Limitation
Observation: Wood cutting block is used in contact with food along the service line.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Observed unsealed wooden shelving throughout the facility.
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 (corrected on site) (repeated violation)
Observation: Milk crate(s) found used for the following purpose(s): food elevation from floor.
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. Discussed with manager.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the multiple cold holding units.
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.
- Ventilation Hood Systems / Adequacy (corrected on site)
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Current sticker indicates last cleaning 8/12
Correction: cleaning due 10/12.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
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. Discussed with manager.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly, refrigeration compressor leaking water onto food, which was discarded: Amerikooler 1d walk-in.
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 Discussed with manager, who stated repair has been ordered.
- 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.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device is located over kitchen food and container storage.
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. Discussed with manage.r
- Physical Facilities Good Repair (corrected on site) (repeated violation)
Observation: Observed that the ceiling tiles in the kitchen are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Discussed with manager.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. Discussed with manager.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Ceiling vents,
2) Walls, especially behind water heater.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/07/2013 | Routine | |
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