This visit was made to conduct a routine food inspection.
Note:
1. Please use provided handwashing stickers to designate a compartment of the upstairs 3 compartment sink as a handwashing sink for the bar.
2. Please shield lights in the upstairs kitchen and the dry storage area.
*Repeat violations are subject to civil penalties*
- 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: lamb stored over asparagus in 2 door cooler.
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). Lamb was moved by PIC.
- Handwashing Sink / Location and Placement / Food Area (corrected on site)
Observation: There is no handwashing sink at the upstairs bar, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. As discussed with the manager on duty, all dishes are washed downstairs in the main kitchen dishmachine. please designate one of the compartments of the three compartment sink as a designated handsink. Handsink signage was provided to manager to indicate the handwashing sink.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the upstairs kitchen, and upstairs dry storage are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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02/24/2016 | Routine | |
This visit was made to conduct a follow-up on the prep unit refrigerator that was not working properly. Gaskets were replaced and now the unit is maintaining temperatures of 39F. Unit may be used to store TCS foods.
- 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: gap between dump sink and window that is deteriorating.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: salad prep unit/50F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (All food removed, once unit is repaired call for a reinspection).
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): salad prep unit (both doors)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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08/03/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection on the salad prep unit. The repair technician was still on site. they have ordered replacement parts and they should be here within a week.
Follow-up scheduled for 7/30/15.
Please call for follow-up
- 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: gap between dump sink and window that is deteriorating.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: salad prep unit/50F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (All food removed, once unit is repaired call for a reinspection).
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): salad prep unit (both doors)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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07/21/2015 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Have salad prep unit repaired/serviced to ensure that it is maintaining food temperatures at 41F or below. Please do not use the unit for cold holding time/temperature control for safety (TCS) foods until repaired and a follow-up inspection has been conducted. Please call once the unit is repaired.
2) Handsinks used by employees shall be stocked with soap and paper towels at all times.
3) Do not store raw foods above ready-to-eat foods in your refrigeration units.
4) Remind employees not to wear watches while doing food preparation.
5)Great food safety knowledge shown by FPM and staff. Keep up the good work!
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. (Employee wearing a watch was observed).
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. (FPM to discuss with staff).
- 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 veal stored above cooked sausage in low-boy across from cook line.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (chicken stock stored on floor in walk-in cooler).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (FPM to correct).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: plated salads/45F. cut lettuce/50
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (items relocated to a different refrigeration unit).
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: gap between dump sink and window that is deteriorating.
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.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: salad prep unit/50F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (All food removed, once unit is repaired call for a reinspection).
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): salad prep unit (both doors)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at upstairs hand sink).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (FPM to correct).
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07/16/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Certified Food Protection Manager was very knowledgeable in employee health policy and Time/Temperature Control for Safety (TCS) foods cold holding in ice were all less then 41 degrees F. Thank you for correcting these observations from the previous risk factor assessment conducted on October 27, 2014.
-Make sure paper towels are provided at all hand sinks to promote proper hand washing.
*Repeat observations are subject to civil penalties.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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02/23/2015 | Risk Factor | |
No site visit conducted. Food establishment emailed a copy of certified Food Managers Certificate. See file.
No violation noted during this evaluation. | 10/30/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following observations require attention:
1. Expectation is for all food employees to know reportable symptom and Big 5. Employee Health Policy poster provided.
2. At the beginning of the assessment there was no certified Food Protection Manager (FPM) in the food establishment. Person-in-Charge arrived within 10 minutes of assessment but does not have the Northern Virginia certified FPM card. A follow-up evaluation will be conducted within 10 days to verify correction. A certified FPM shall be on site during all hours of operation. It is highly recommended to have more than one certified FPM.
3. Time/temperature Control for Safety (TCS) foods shall be cold held at 41 degrees F or less. Make sure the level of the ice is equal to the level of food when using ice to cold hold.
4. Make sure all food employees know and understand where to properly wash their hands. In order to prevent cross contamination all employees must wash their hands in designated hand sinks only. Make sure hand sinks are always supplied with soap and paper towels. Proper hand washing is one of the most effective control measures in preventing foodborne illnesses.
--Repeat observations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no certified Food Protection Manager (FPM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a FPM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. Corrected, food employee with a serve safe certificate arrived within 10 minutes of risk assessment.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited certified Food Protection Manager (FPM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action. A follow-up evaluation will be conducted within 10 days to verify correction if a fax is not received. Guidance document provided.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employees and person on charge (PIC) did not know reportable symptoms or the big 5.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by discussing where to properly wash hands with the person-in-charge (PIC)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: cooked spaghetti was 48°F, cooked fettuccini was 48°F, garlic and oil was 46°F, cooked onions were 46°F, and crushed tomatoes were 48°F cold holding on top of ice at cookline. As per Person-In-Charge (PIC), the Time/temperature Control for Safety (TCS) foods were placed on ice prior to lunch approximately 3 hours ago.
Correction: TCS foods shall be held cold at a temperature of 41°F or below. PIC will discard any remaining above mentioned TCS foods if not used within the next hour. Make sure the level of the ice is equal to the level of food when cold holding using ice. Keep cold food cold handout provided.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap for kitchen hand sink.
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10/27/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Note: This food establishment replaced the Continental 2-door prep refrigerator with a brand new Everest 2-door undercounter refrigerator.
No violation noted during this evaluation. | 07/23/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The people in charge were very helpful and knowledgeable.
I will deliver an employee health poster next week to use for implementation of an employee health policy. The expectation is that employees know the 5 reportable symptoms, and that managers know the big 5 illnesses.
Note: The 2 door under counter unit doors are broken, but the unit in maintaining temperature below 41 degrees, and employees are ensuring that doors are manually closed all the way. Manager reported that they will be fixed soon.
*Repeat violations are subject to civil penalty*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Chef could not tell 5 symptoms and 5 illnesses)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (container of salmon and other food items on floor in walk-in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (PIC moved food off floor)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed frozen shrimp thawing in container of water in sink, but the water was not running)
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. (PIC put shrimp in walk-in)
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04/25/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. Certified Food Manager and entire staff were very helpful and knowledgeable.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet (sprayer) and the flood rim level of the pre-wash sink basin was not observed (sprayer hangs below flood rim level).
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
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01/24/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review with employees when they should be washing their hands.
2) Do not store raw foods above ready-to-eat foods.
3) Do not use your dish machine for washing, rinsing and sanitizing your dishes/utensils until you are sure that your dish machine is reaching proper temperatures.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before handling clean utensils.
Correction: ALL food employees shall be washing 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 foodborne illness.
- 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 veal over cheese
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: bulk food items in upstairs dry storage area.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: meat sauce
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112).
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. (Machine was working properly prior to end of inspection).
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10/30/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. The employee failed to wash his hands with soap for 20 seconds. Corrected after instruction from the EHS.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. The cooked meat sauce and meat balls were improperly stored under raw squid The cooked meat sauce and meat balls were relocated squid the inspection.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Whole shell eggs were improperly stored on the walk-in refrigerator floor. The eggs were elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked meat sauce and meat balls prepared on 7//28/13.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/28/13 they shall be date marked with a "use by" date not exceeding 8/3/13.
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07/29/2013 | Routine | |
This visit was made to conduct a complaint inspection. The staff was aware of the complaint and were serviced this morning by their pest control company (Western Pest Service). Evidence of mice droppings were found in the downstairs bar, upstairs bar and upstairs dry storage areas (not a large amount). Clean these areas to remove mice droppings. There were areas observed in the upstairs dry storage area and the down-stairs bar that had holes in the wall and/or large cracks between the wall and floor. These areas need to be repaired. Also the side door downstairs has large gaps around it and needs to be repaired.
No violation noted during this evaluation. | 05/14/2013 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure everyone (managers and staff) know the 5 illnesses and symptoms they must report.
2) Store foods based on cook temperatures.
3) Foods being cold held must be maintained at 41F or below. If you are storing foods in ice then ensure that the container they are in are surrounded by the ice and not just sitting on top of it.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC could only name 4 symptoms and 3 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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: raw chicken stored over raw beef.
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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: clams/46 (relocated to cooler).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112).
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. (Booster heater was not turned on. This has been corrected and all dishes are being rewashed).
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04/17/2013 | Risk Factor Assessment | |
This visit was made to conduct a follow-up inspection. Submit a drawing of the new layout in the upstairs pantry/server area. Provide make/model for new prep unit. Provide sign and paper towels for handsink, also seal behind sink to wall. Provide backflow prevention for coffee machine. Provide shielded lights for any lights over prep area.
No violation noted during this evaluation. | 12/21/2012 | Follow-up | |
This visit was made to conduct a training inspection. The following risk factor/public health intervention violations were observed:
1. Employee Health
2. Poor person hygiene/Hands as a vehicle of contamination
3. Improper holding temperatures
No violation noted during this evaluation. | 12/18/2012 | Training | |
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