Note: Trained employees for hand washing by showing the video.
Also discussed thawing, cooling and sanitizing practices.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee washing hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs above produce and raw chicken above noodles in walk-in refrigerator. Raw eggs above garlic with oil 2DR prep refg.
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.
- 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 plastic bowl used to dispense rice.
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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken thawing in trays at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: observed cardboard used for lining on 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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- 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:Rusted shelves near dry storage area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board washed but not sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Trained employee prepared sanitizing solution.
- Outer Openings, Protected / Screen Requirements
Observation: Back door damaged with small openings along the floor.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/19/2016 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Washing hands without soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink and in 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking cup of coffee on cutting board near steam table. It was stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken above eggs and onion and broccoli in walk-in refrigerator. Also, raw liquid eggs above soy sauce in 2Dr prep refg.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: noodles outside on prep table 49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Put inside the refrigerator.
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07/01/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands after touching raw chicken with gloved hands. Though the employee was using spatula to dispense raw chicken, he accidently touched the chicken in bowl. He did not remove glove or wash hands before touching the plate. They use tongs to dispense cooked and uncooked food, and use bowl to measure the meats, food.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open rice container on shelf near prep table stored in a manner that may contaminate food, food contact surfaces or utensils near 2DR prep refrigerator.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: raw chicken on sticks above fried chicken and sauce in 1DR upright refrigerator. Also, observed raw shel eggs stored above tofu and cabbage
Correction: raw chicken and raw beef stored above sauces in walk-in refrigerator.
- 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: flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knife in between steam table and prep refg.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken broth cooling in deep metal container without ice.
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 (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic with oil 74F--prep cart. Peas and carrots 46F--2DR prep top
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. Note: Put inside the refrigerator.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment: all refrigerators.
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. Note: EHS Provided 3 thermometers.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Observed that the caulking at 3-vat sink is damaged and missing.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Re-caulk the 3-vat sink to wall.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The chlorine test strips at the facility was not accurate. When the EHS used her test kit, it showed at 50 ppm.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Note: Provide new chlorine test strips.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of cans of sauce and bamboo cleaned and used to hold cooked chicken and beef. Also, observed plastic oil container cut-open and used to store fried chicken and other food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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) Shelves, doors, walls and gaskets for walk-in refrigerator and prep refrigerator.
2) Shelves under the steam table, and othe prep tables in the kitchen.
3) microwave
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean foam and plastic to-containers on top of the prep refrigerator shelf 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the screen door. Observed that the screen door has damaged weather strip and the door does not close completely.
Correction: Fix the screen door to make sure it closes completely with no gaps that will allow pest entry.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at restroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the hood filters, drip pan covered with grease and the grease could drip in the food or cause fire hazard. Following items visibly unclean:
1) Drain pipes and drain under 3-vat sink and hand sink at cookline.
2) Floor and wall in the kitchen.
3) Water heater room
4) dry storage shelves
5) Restroom
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Note: Clean the filters and areas under the hood. The hood system is cleaned every 5-6 months and filters are replaced every month per the manager.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Spray can for ants and roaches near cashier counter.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Removed.
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05/18/2015 | Routine | |
- 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 wash cloths and buckets 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 INFORMATION PROVIDED.
- 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. EMPLOYEES WERE HANDLING HANDLELESS BOWLS OF RAW BEEF, CHICKEN & FISH (SHRIMP) THEN WITH HANDS, HANDLED CUSTOMER SOUP BOWLS, PLATES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. HANDLED CONTAINERS NOW BEING USED.
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12/08/2014 | Risk Factor | |
WITHIN 30 DAYS, WITH GAINING THE NECESSARY PERMITS (CALL 703-246-2300 FOR FURTHER INFO.), INSTALL A CORRECT CAPACITY WATER HEATER.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. . EMPLOYEES WERE HANDLING HANDLELESS BOWLS OF RAW BEEF, CHICKEN & FISH (SHRIMP) THEN WITH SAME GLOVES, HANDLED CUSTOMER SOUP BOWLS AND STYROFOAM CONTAINERS AND TOUCHING ITEMS IN THE CONTAINERS. AND: Employees were using the 3 vat sink for preparing shrimp and vegatables.
- 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. NO ONE WASHED 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. TRAINING AND LITERATURE PROVIDED.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. FOOD SERVICE WORKERS WERE WIPING THEIR HAIR FROM THEIR FACE.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Chicken wings & Egg rolls @ #2.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. TRAINING AND LITERATURE PROVIDED.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 100F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. WITHIN 30 DAYS, WITH GAINING THE NECESSARY PERMITS (CALL 703-246-2300 FOR FURTHER INFO.), INSTALL A CORRECT CAPACITY WATER HEATER.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: INSIDE & OUTSIDE MICRO WAVE, RICE COOKER, FLOORS UNDER APPLIANCES, WALLS AND DOORS ARE UNCLEAN.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: KNIVES AND THEIR HOLDER. MGR. CLEANED KNIFE AND LATER A LADEL FOR RAW CHICKEN, BY RINSING THEM IN COLD WATER AND DIPPING THEM IN THE 3 COMP. SINK SANITIZER FOR ABOUT 2 SECONDS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. TRAINING AND LITERATURE PROVIDED.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. SET TO MAXIMUM SETTING, THE WATER HEATER COLD ONLY PROVIDE 100F.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. WITHIN 30 DAYS, WITH GAINING THE NECESSARY PERMITS (CALL 703-246-2300 FOR FURTHER INFO.), INSTALL A CORRECT CAPACITY WATER HEATER.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the KITCHEN being used AS A FOOD PREP SINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAINING AND LITERATURE PROVIDED.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug and the dumpster is leaking food waste through hole, drawing flies.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Refuse / Area / Clean
Observation: Grease and litter were observed adjacent to the refuse containers outside the facility and an old grease dumpster must be removed.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Rear door screen is damaged so it doesnot provide intended protection.
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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05/28/2014 | Routine | |
The purpose of this of this inspection was to conduct a risk factor evaluation. Chlorine sanitizer concentration in wiping cloth bucket: 100 ppm.
The following good retail practices were discussed during the inspection: Proper glove use - warewashing gloves observed used for noodle prep
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken over raw cabbage and raw onions.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. NOTE: PIC corrected storage order.
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08/08/2013 | Risk Factor | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. NOTE: Employees were using the 3 vat sink for cooling cooked shrimp and noodles.
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. 3 vat sink to be used for wash, rinse, sanitize of utensils only. Cooling food items under cold running water must be done in prep sink.
- 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." NOTE: No written employee health policy or signed employee reporting agreements could be located.
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)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. NOTE: employee working with cooked noodles had no gloves. Employee donned gloves.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: container of raw beef stored directly next to raw chicken in walk-in cooler. NOTE: PIC relocated items appropriately.
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).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on rim of hand sink.
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.
- 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: Garlic an oil mixture at cookline: NOTE:PIC place garlic and oil mixture container in ice bath.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knives stored over prep table next to 3 vat sink. NOTE: PIC washed rinsed and sanitized 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the 3 compartment sink with 2 container lids and two wiping clothes in/on sink. NOTE: lids and wiping cloths relocated.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Both rear door and associated screen door was open at the start of the inspection.
Correction: Rear door screen must be in place to provide effective barrier to pests if rear door is left open for ventilation.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NOTE: hand soap provided during inspection.,
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the overhead light shield over the dry storage area, and rear door screen are damaged so they do not provide intended protection.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/30/2013 | Routine | |
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