All floors noticeably cleaner but an unpleasant odor is present near basement stairs and large meat walk-in cooler. The following is recommended
- 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: CHEESE 43F & YOGURT 43F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.CFM turned temperature down and before leaving unit temp. was at 36F and dropping.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The covers of both refuse containers located outside the establishment are all missing and the door of one is also missing.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Call dunpster company as soon as possible.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of rear door..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Close gap under all doors to 1/8 inch to prevent mouse entry.
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03/09/2016 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when in refrigerated storage,
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken 44F & beef samosa 42F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Unit was turned down in temp. and with-in 30 min. temp. in unit was at 32F.
- 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. CORRECTED. ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sinks at food prep. & customer area both are equipped with separate cold and water faucets. 84F.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed that both handsinks being used to wash items.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Spoke to mgr. about public health significance and it appeared understanding was gained.
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08/05/2015 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: CFM said food employee washed their hands in food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- 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. Milk mix in 2 of 3 trays on to of each other in unit #2 were 46F.
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. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
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. As discussed the law requires installing an approved designed hose as specified. ORAL INFO. PROVIDED.WITH-IN 10 DAYS FAX A COPY OF SPRING TYPE HOSE PROJECT COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. UNIT CHANGED. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor & wall junctures through out the kitchen is in need of cleaning and curtains into kitchen (clean or replace).
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. AS DISCUSSED, CLEANING A SMALL SECTION AT A TIME EACH DAY WOULD BE ADVISABLE.
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01/29/2015 | Routine | |
- 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: OBSERVED RAW MARINATED CHICKEN STORED OVER COOKED LAMB IN THE 2DR TRAULSEN COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. REARRANGED FOOD.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven IN THE KITCHEN AND IN THE DINING AREA WERE observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. CLEANED MICROWAVE.
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10/20/2014 | Risk Factor | |
- 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: CARDBOARD USED TO LINE RACKS.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: KNIVES
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED KNIVES
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: HOOD
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CLEAN HOOD MORE OFTEN.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Clean SINGLE USE (1) KNIVES (2) SPOONS (3) FORKS were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the (1) WALLS (2) FLOORS (3) SHELVES in the KITCHEN 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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05/28/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stuck between cardboards and shelves.
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.
- 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. Sanitizer solution was made and wet wiping clothes were stored in sanitizer solution.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboards used to line shelves.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed many knives and peelers stored away for later use had food debris.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Utensils were sent to be washed.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: knives container, outside of spice containers, food containers, and equipments.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed knives, cutting boards that are being used are not being cleaned every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean plastic wares at customer self-serve area were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: floors, walls, shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/13/2013 | Routine | |
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