Today I conducted a routine inspection in conjunction with a complaint investigation. See complaint inspection report for further details. During my inspection the following was discussed with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the digital food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should always change the water at the 3-vat sink and wet towel containers at least every 2 hours. Wash in hot, soapy water. Rinse in hot, clean water and Sanitize in 65f-75f water at a concentration of 50-200ppm of bleach.
4. Management should continue routine pest control services at least once a month or more often as needed.
5. Management should instruct staff to thoroughly clean and sanitize everything you see and touch regularly to remove visible debris, grease and soil.
6. Management is responsible for maintaining the salads under "time as a public health control." See hand out and agreement provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH THEIR HANDS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils stored in a container of standing 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 THE MANAGER. MANAGER SHALL RETRAIN STAFF THAT UTENSILS CAN NOT BE STORED IN A CONTAINER OF STANDING WATER. THE WATER HAS TO BE RUNNING OR AT 135F OR ABOVE. OTHERWISE THE UTENSILS SHALL BE STORED IN A CLEAN, DRY CONTAINER AND THEN WASHED, RINSED AND SANITIZED AT LEAST EVERY 4 HOURS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF THAT ALL WET TOWELS SHALL BE USED AND THEN STORED IN A CONTAINER OF BLEACH WATER AT A CONCENTRATION OF 50-200PPM. THE BLEACH WATER SHALL BE CHANGED AT LEAST EVERY 2 HOURS.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit to ensure the concentration of bleach used is always between 50-200ppm to effectively sanitize equipment and utensils. DISCUSSED WITH MANAGER. MANAGER SHALL OBTAIN THE BLEACH TEST KIT WITHIN 30 DAYS.
- 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. Exteriors of food containers for spices, 2. All shelving units in the kitchen, 3. Interior of the Maxx Cold 2DR UPR freezer including floors, walls, doors and floors, 4. Interior of the walk-in cooler including floors, walls and shelves, 5. Stainless steel surfaces like work tables where equipment is stored, 6. All sinks, 7. Exterior of the ice machine, 8. Exterior of the ovens, ranges, grills, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. EVERYTHING YOU SEE AND TOUCH SHALL BE CLEANED AND SANITIZED DAILY TO REMOVE VISIBLE SOIL AND DEBRIS.
- 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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENCOURAGE OTHER STAFF MEMBERS TO OBTAIN THE CERTIFIED FOOD MANAGER'S LICENSE TO ENSURE COVERAGE DURING ALL HOURS OF OPERATION. FAILURE TO HAVE A CERTIFIED FOOD MANAGER ON DUTY COULD RESULT IN FURTHER ENFORCEMENT ACTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls and floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO CLEAN THE FLOORS AND WALLS MORE THOROUGHLY TO REMOVE VISIBLE SOIL AND DEBRIS.
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01/08/2016 | Routine | |
Today I conducted a follow up inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the metal stemmed food thermometer in an ice water bath to 32f at least once a week to ensure accuracy and wash, rinse and sanitize it before and after each use.
3. Management should be training staff to set up the 3-vat sink every morning to Wash (hot, soapy water), Rinse (hot, clean water) and Sanitize (75f water and bleach at 50-200ppm). In addition the staff shall be changing the water at least every 2 hours or more often as needed.
4. Management should be ensuring staff take temperatures of foods being received during a delivery and foods are properly stored inside the walk-in refrigerator to prevent cross contamination. In addition foods shall be stored off the floor.
5. Management should check refrigeration temperatures to ensure the units operate between 36-38f so that foods remain at 41f or below.
Facility has come into substantial compliance at this time. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit to ensure the concentration of bleach used to sanitize is always at a concentration of 50-200ppm. DISCUSSED WITH MANAGER. MANAGER SHALL PURCHASE THE BLEACH TEST KIT AND TRAIN STAFF TO USE IT.
- 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: 1. Interiors of refrigerators and freezers including walls, floors and shelves, 2. Some shelving units used for storage of equipment, utensils, food, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH AS OFTEN AS NEEDED.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist for cockroaches. Observed a live roach in the facility. Observed a dead roach on the kitchen floor.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL CALL THE LICENSED PEST CONTROL OPERATOR FOR MORE FREQUENT SERVICES.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen walls, floors and base boards are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO THOROUGHLY CLEAN AND SANITIZE THE PHYSICAL FACILITIES AS OFTEN AS NEEDED.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY SANITIZE THE MOP HEAD AND STORE THE MOP AFTER USE TO ALLOW AIR DRYING.
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12/15/2015 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should be calibrating the metal stemmed food thermometer in an ice water bath to 32f at least once a week to ensure accuracy.
3. Management should be training staff to set up the 3-vat sink every morning to Wash (hot, soapy water), Rinse (hot, clean water) and Sanitize (75f water and bleach at 50-200ppm). In addition the staff shall be changing the water at least every 2 hours or more often as needed.
4. Management should be ensuring staff take temperatures of foods being received during a delivery and foods are properly stored inside the walk-in refrigerator to prevent cross contamination. In addition foods shall be stored off the floor.
5. Management should check refrigeration temperatures to ensure the units operate between 36-38f so that foods remain at 41f or below.
A follow up inspection will be conducted on or around Tuesday, 12/15/2015 to ensure substantial compliance. Failure to come into compliance could result in further enforcement action. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Raw chicken kabobs stored on a shelf above raw beef kabobs inside the Turbo Air 2DR flat top refrigerator.
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. MANAGER SHALL TRAIN STAFF TO PROPERLY STORE RAW MEATS BASED ON THEIR INTERNAL COOK TEMPERATURES.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed utensils like ladels, tongs, etc stored in a container of standing 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. MANAGER SHALL INSTRUCT STAFF TO STORE IN-USE UTENSILS IN CLEAN, DRY CONTAINERS BETWEEN USES. MANAGER SHALL ALSO WASH, RINSE AND SANITIZE THE UTENSILS EVERY 4 HOURS.
- 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. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT ALL STAFF MEMBERS TO HAVE 2 BUCKETS AT EACH WORK STATION. ONE HOT, SOAPY WATER BUCKET AND ONE SANITIZER BUCKET CONTAINING BLEACH AND 75F WATER AT A CONCENTRATION OF 50-200PPM.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use and found stored on the drain board at the 3-vat sink where sanitized equipment and utensils shall be air dried.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE A SOILED LINEN CONTAINER FOR ALL SOILED TOWELS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1. Cooked pot of lentils stored inside the walk-in refrigerator: 47f after more than 15 hours, 2. Cooked lamb shanks stored inside the walk-in refrigerator: 45f after more than 15 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER THE PROPER TIME AND TEMPERATURE PARAMETERS FOR PROPER COOLING. MANAGER DISCARDED THE FOODS.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Cooked foods are stored in large, covered containers inside the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. White sauce sitting out at room temperature: 67f, 2. Yogurt drinks stored inside the True 1DR UPR refrigerator: 45f, 3. Sliced tomatoes stored inside the walk-in refrigerator: 45f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE COLD FOODS REMAIN AT 41F OR BELOW AT ALL TIMES UNLESS USING TIME AS A PUBLIC HEALTH CONTROL.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: 1. Containers of cooked foods stored inside the walk-in refrigerator, 2. Containers of sliced tomatoes, 3. Containers of prepared foods like falafel mix.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY LABEL ALL PREPARED FOODS KEPT OVER 24 HOURS.
- 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 to ensure the concentration of bleach used to sanitize is always at a concentration of 50-200ppm. DISCUSSED WITH MANAGER. MANAGER SHALL PURCHASE THE BLEACH TEST KIT AND TRAIN STAFF TO USE IT.
- 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. Exteriors of equipment including ovens, grills, ranges, etc., 2. Exteriors of refrigerators and freezers including doors and door handles, 3. Interiors of refrigerators and freezers including walls, floors and shelves, 4. Exteriors of food containers storing rice, flour, spices, etc, 5. All shelving units used for storage of equipment, utensils, food, etc., 6. All sinks.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH AS OFTEN AS NEEDED.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose extending below the flood level rim of the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER A NEW HOSE SO THAT THE SPRAY NOZZLE HANGS ABOVE THE FLOOD LEVEL RIM OF THE SINKS.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL CALL THE LICENSED PEST CONTROL OPERATOR FOR MORE FREQUENT SERVICES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls, floors and base boards are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO THOROUGHLY CLEAN AND SANITIZE THE PHYSICAL FACILITIES AS OFTEN AS NEEDED.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY SANITIZE THE MOP HEAD AND STORE THE MOP AFTER USE TO ALLOW AIR DRYING.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY LABEL ALL SPRAY BOTTLES OF CHEMICALS.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed chemicals stored on the same shelves as clean equipment.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO STORE ALL CHEMICALS ON ONE SHELF LOCATED BELOW CLEAN EQUIPMENT.
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12/02/2015 | Routine | |
- 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.
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06/10/2015 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces utensils and metal containers were not observed sanitized. Establishment was washing and rinsing only. Sanitizer was not available at the establishment during beginning of inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. PERSON IN CHARGE OBTAINED A BOTTLE OF UNSCENTED BLEACH FROM NEIGHBORING ESTABLISHMENT IN MALL FOOD COURT. SANITIZER WAS PROVIDED AT 100 PPM. DISHES WERE OBSERVED TO BE SANITIZED AFTERWARDS.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see info provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/08/2014 | Risk Factor | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 2DR prep refrigerator.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back kitchen 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. ITEMS BLOCKING THE HAND SINK WERE REMOVED.
- Physical Facilities Good Repair
Observation: Observed that the hand sink in the back kitchen needs new caulking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/07/2014 | Routine | |
- 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. Person in charge stated that they did not have the forms at the establishment. Please fax the employee health policy by 7/29/13.
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)
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair: Arctic Air 1DR upright freezer. Inside bottom portion of the unit is in disrepair and is no longer easily cleanable.
Correction: Equipment shall be properly designed, constructed, located, installed, operated, maintained, and cleaned.
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07/26/2013 | Routine | |
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