Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed several spice containers on the shelf behind the cook's line that were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed tubs of raw chicken, cooked ribs and beef in the walk in cooler and tubs of shrimp and beef in the walk in freezer stored on the floor. Items were placed on shelved during inspection.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the bottom shelves of the prep tables in the kitchen are not corrosion resistant, nonabsorbent, and/or smooth. All shelves are covered in rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the walk in cooler was observed in a state of disrepair and damaged. The latch is broken and door does not seal tightly.
Correction: Repair the latch to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1-the caulking along the 3-compartment sink (appears to be mold), 2-the seasoning containers on the shelf behind the cook's line (CORRECTED), 3-the outer surfaces of both reach in coolers on the cook's line (CORRECTED), 4-the shelves behind the cook's line (CORRECTED).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/14/2015 | Routine | |
Inspection due to complaint dated 16 Sep 2015. All foods were being handled safely at time of inspection. No employees have reported in sick during the past month. Temperatures of food on the buffet and in the cooling units in the kitchen was within proper cold holding temperatures.
No violation noted during this evaluation. | 09/17/2015 | Complaint | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the rear screen door in the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/07/2015 | Complaint | |
| No violation noted during this evaluation. | 07/29/2015 | Complaint | |
Discussed with the person in charge:
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures. Wok Prep Unit: Raw Chicken 54'F, Raw Beef 55'F, Raw Shrimp 60'F, Shell Eggs 68'F. Line Reach-in Cooler: Raw Chicken 58'F, Lobster 59'F. All items listed above were voluntarily discarded and a call to a repair company was made during the inspection. The reach-in cooler will remain empty and small portions of food will be place on ice in the prep unit as needed until unit is repaired. Person in charge will call the Health Department when repairs are made so that temperature checks can be made.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/10/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. "Big 5" Handout and a sample Employee Health Policy was left with the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed 3 dented cans in the dry storage area. Cans were placed in the dented cans area during inspection.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw beef stored above fresh vegetables in the walk in cooler. Raw beef was moved to a lower shelf during inspection. Refrigeration Storage handout was left with the person in charge.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Observed several bulk bins in the dry storage room and several squeeze bottles at the sushi station that were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in cooler on the cook's line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the fire suppression system pipes under the cook's ventilation hood, 2-the exterior of the water nozzles at the wok station, 3-spice containers on the cook's line, 4-inside and outside surfaces of the fryer cabinets, 5-inside of the reach in coolers on the cook's line, 6-outside surface of the rice cooker on the cook's line, 7-the hoses on the chemical mixer in the dishroom..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the caulking along the 3-compartment sink and the dish machine (appears to be mold).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry in the mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner can all-purpose in the mop sink area cleaner are not properly labeled. Bottles were labeled during inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/10/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored above egg rolls and watermelon in the walk in cooler. Chicken was moved to the lower shelf, away from RTE foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable. Replacement parts have been installed and will be installed tomorrow (10-3-2014). Person in charge will fax a copy of the repair invoice as soon as repairs are complete. Water for dishwashing is being heated in the cook's line, and the 3-compartment sink has been set up to clean and sanitize dishes and equipment. EH manager was brought in during the inspection and approved this plan.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
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10/02/2014 | Critical Procedures | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 06/03/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed 2 open drinking containers stored on top of the dish machine. Person in charge discarded drinks during inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. The bulk food containers in the dry storage room were not labeled. Containers were labeled during inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Observed chicken thawing in standing water in the prep sink. Chicken was removed from sink and cooked.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the cook's line reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: spice storage shakers (inside and out). Person in charge had containers taken to the dish room to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the top of both chest freezers, 2-the caulking along the 3-compartment sink, 3-the box fan on the cook's line, 4-the grease build-up on the deep fryer vents.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The hand sink at the sushi station is not maintained in good repair. It has come loose from the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-the walls around the mop sink, 2-the walls behind the deep fryers, 3-the floors under the deep fryers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/02/2014 | Routine | |
Site visit made due to complaint dated 27 Dec 2013.
Examined buffet line, kitchen and server's station. Observed no evidence of insects. Buffet line, server's station and kitchen were very clean.
Cups given to customers are stored in a on their sides in a bus tub at the server's station. Recommended to the person in charge that the cups be stored upside down in the tubs.
Person in charge produced invoices from a local pest control company.
Person in charge also stated that she received at call from the person who complained yesterday (26 Dec 2013). She stated that the complainant wanted two free meals or she would call the Health Department.
No violation noted during this evaluation. | 12/27/2013 | Complaint | |
| No violation noted during this evaluation. | 10/30/2013 | Complaint | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Big 5 foodborne illness handout and sample employee health policy given to the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered drink stored on top of the dish machine. Drink was covered with a lid and relocated.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above raw shrimp in the walk in cooler. Chicken was moved to a bottom shelf.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed several bulk storage bins in the dry storage area that were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken in the chicken and broccoli was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken measured 141'F. Chicken was re-cooked to 172'F.
Correction: Continue to cook the food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The food located in the display case on the cook's line is cold holding at improper temperatures: Calimari 46'F, Eggrolls 47'F, Sweet and Sour Chicken 46'F. Food was relocated to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods, including sweet and sour chicken, egg rolls, General Tso's chicken, etc..., in the walk in cooler is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi Rolls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cook's RIC, the 2 Door RIC, the Coke RIC, or the raw prep low boy.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed several pieces of equipment in the kitchen and in the dry storage area that no longer function.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1-the sushi display case that is using a piece of cardboard for a door, 2-the rusted bottom shelf on the table near the dishroom, 3-the ice build-up in the large chest freezer in the back and the walk-in freezer condenser and floor.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanabilily.
- Equipment - Cutting Surfaces
Observation: The cutting board hanging on the wall near the dishroom is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the utensils stored in the dirty bucket in the dish washing area, 2-various small knives, potato peelers and other small tools throughout the kitchen, 3-spice containers on the cook's line. Items were taken to the dishroom to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior surfaces of the ice machine which is in contact with non-potentially hazardous food items (ice) were observed soiled.
Correction: Clean the surface of interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-The hoses near the sprayer in the dishroom, 2-the dish trays for the dishwasher, 3-the fire extinguisher near the dishroom, 4-the box fan near the cook's line, 5-the pipes for the fire suppression system under the hood, 6-inside of the fryer cabinets, 6-top of the convection oven, 7-shelves in the dry storage area, 8-shelves on the cook's line, 9-the underside of the soda dispenser in the server's station, 10-the knife rack on the cook's line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the 3-compartment sink were not observed sanitized. There was no measurable sanitizer in the 3-compartment sink. Sink was drained and filled with a Quaternary Ammonium sanitizer which measured 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal line insert pans were found stacked while wet after cleaning and chemical sanitization on the cook's line. Pans were dried using paper towels.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a hose with a spray nozzle under pressure attached to the mop sink faucet without a backflow prevention device. Sprayer was removed from hose.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the prep area is being used as a dump station. Observed lettuce and other debris in the sink. Sink was cleaned out.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed that the screen door in the rear of the kitchen is not tight fitting and has several tears in the screen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing station near the prep area. Soap was refilled.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: The floor tiles throughout the kitchen are not maintained in good repair. Observed several cracked and/or broken floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-The caulking along the sinks in the dishroom, 2-walls throughout the kitchen, 3-the floors under the equipment throughout the kitchen, 4-the ceiling tiles on the cooks line.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mop near the server's station was not hung up to air dry. Mop was taken back to mop sink and hung up.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/30/2013 | Routine | |
Sanitizer: Bleach, 100ppm in wiping bucket and dishmachine
Discussed with Person in Charge:
1. Employee Health
2. Cooling Procedures
3. Date Marking Procedures
4. Time as a public Health Control, gave hand out as guidance
5. Food storage in the Walk in cooler, gave hand out as guidance
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several open drinking containers above the prep reach in cooler on the cooks line. Person in charge voluntarily discarded items.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw beef above vegetables and raw chicken above raw onions in the walk in cooler. Person in charge rearranged items to prevent cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives, butcher knife and label. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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05/02/2013 | Risk Factor | |
Sanitizer: Bleach, 100ppm in the wiping bucket and dishmachine
Discussed with Person in charge:
1. Employee Health
2. Cooling Procedures
3. Date Marking Procedures
4. Using time as a public Health Control, gave handout as guidance
5. Food storage in the Walk in cooler, gave hand out as guidance
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several open drinking containers above the prep reach in cooler on the cooks line. Person in charge voluntarily discarded items.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef above vegetables and raw chicken above raw onions in the walk in cooler. Person in charge rearranged items to prevent cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives, Butcher knife and label. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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05/02/2013 | Complaint | |
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