Dishwasher appears to be working properly. Consumer Advisory handout discussed.Operator advised that permit is expired. Inspection times not working in Lotus Notes.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the dry food storage & walk-in units.;Elevate food storage onto approved shelving, dunnage racks, and/or carts at least 6" off the floor.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices (repeated violation)
Observation: There was no thermometer in the walk-in cooler, or prep cooler..
Correction: Provide thermometer in all coolers.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The Pepsi merchandiser and the top-loading freezer are not elevated off the floor. A cleaning hazard exists.
Correction: Install castors or 6" legs on cooler & freezer.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the kitchen hand washing sink.
Correction: Provide paper towels at all hand washing sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
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09/22/2015 | Other | |
Discussed Employee Health Policy, TPHC for sushi rice, consumer advisory, and critical items handouts with PIC. Dishwasher appears to be working properly. 3-vat sink sanitizer concentration OK.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container on counter in kitchen.
Correction: Employees may drink from a closed beverage container stored so that food items and clean equipment are not contaminated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Food containers on lower shelves in walk-in cooler not covered.
Correction: Prevent food contamination by storing food in covered containers or wrapped packages.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in units & in dry storage area..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control for sushi rice..
Correction: Provide written procedure for the use of time as a public health control for sushi rice. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shipping plastic on inside of exhaust hood canopy and on fryers.
Correction: Remove shipping plastic from equipment.
- Temperature Measuring Devices
Observation: No thermometer in walk-in cooler.
Correction: Provide a thermometer in the walk-in cooler.i
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking or international no-smoking signs in the dining area and/or at the customer entrance.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Wooden duck boards / platform less than 6" off the floor in walk-in units & dry storage areas.;Install approved shelving, dunnage racks, and/or carts.
- Equipment - Good Repair and Proper Adjustment
Observation: Pepsi 1-door upright cooler at 63 degrees.
Correction: Repair unit to maintain food at 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Debris on food chopper
Correction: cook's utensils stored with fly swatter.
- Backflow Prevention Device, Design Standard
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at bar handsink.
Correction: Provide paper towels at bar handsink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sink.
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06/11/2015 | Routine | |
Restaurant representatives - add corrected or new information about Hunan Garden, 13930 Estate Manor Dr, Gainesville, VA 20155 »