Discussed with the Person-in charge:
1. facility had a large amount of customers therefore the report was typed in the office, returned later in the day, and reviewed with the person in charge
2. employee handouts
3. buckets
Big Five food borne illness and when to wash hands hand outs given
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Person-in charge had one employee put on a hat.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: While filling up sauce bottle and spilling some on the side, observed the employee use her bare finger to push spilled teriyaki sauce back into the squeeze bottle.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken being stored above noodles in the walk-in cooler. Person-in charge relocated the chicken during the inspection.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee touch his hair with a single use glove then continued to prepare foods. The person in charge threw the food away and had the employee take off his gloves and wash his hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored in bleach sanitizer that measured 10 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Observed a food employee put on a single use glove to put raw chicken on the grill, removed the glove to cook the chicken, handled single use utensils, operate the cash register, then the use the saved gloves to continue to put more raw chicken on the grill. EHS instructed the employee to use a pair of tongs to transport raw chicken to the grill instead of the same glove and to wash hands between changing tasks.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the news paper on the deep fryer and the duct tape used to repair the breading bin are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards on the dry storage rack are observed 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*
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: knives and strainers above the 3 compartment sink and serving scoops on the dry storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required
Observation: The following were found stacked while wet after chemical sanitization: mixing bowls, food storage bins, and small storage containers above the 3 compartment sink.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed a cutting board and knife being stored in the basin of the hand sink near the walk-in cooler. Person-in charge removed the items from the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/16/2015 | Routine | |
Discussed with the person in charge:
1. reuse of gloves
2. hand washing
3. paper towels
- Utensils - In-Use - Between-Use Storage
Observation: Observed dispensing spoons stored in water that measured 70'F.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Observed a large container of chicken that was stored on the floor in the walk in cooler.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard box used for equipment storage is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Plumbing System Maintained in Good Repair
Observation: The rear hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed chemical spray bottles handing on the hand sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/22/2014 | Routine | |
Restaurant representatives - add corrected or new information about I Luv Teriyaki, 125 Corporate Drive Ste # 107, Stafford, VA 22554 »