The above observations and the following were discussed with the person in charge:
-Details of the complaint received.
-Leak observed in the plumbing next to the ladies toilet.
-The new mixer was observed to be stored by the handsink. The PIC stated they are moving the mixer next to a prep table. If the mixer remains in this area then splash guard will be required on the side of the handsink.
-Provide a new thermometer for the Dasani Reach in Cooler.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Advised the employee to ensure hands are washed in the handsink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes in the salad was observed to be cold holding at improper temperatures. Sliced tomatoes measured at 56'F internally. Advised the person in charge to discard the salad during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinets under the food prep area in the kitchen have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic bowls stored over the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the bottom and side of the back door of the establishment.
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
Observation: Soap was not provided at the hand washing lavatory in the ladies restroom.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area in the back of the kitchen. Light was measured at 12 foot candles. Blown light bulbs observed in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the food storage area. Light was measured at 8 foot candles. Blown light bulbs observed in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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04/05/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Replace the blown light bulbs in the back storage area.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The spicy sauce stored on the tables in the dining room observed to be cold holding at improper temperatures. The spicy sauce (made with tomatoes) measured at 48'F. The PIC placed the sauce in the reach in cooler during the inspection. Discussed placing sauce in portioned cups and keeping in reach in cooler at all times or using time as a public health control.
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* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Observed cooked potato and cooked spinach stored in the walk in cooler without being properly dated. Dates on the product were from previous batches made in October.
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.
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11/09/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are washed, rinsed and sanitized after use or every 30 minutes.
-Replace the paper towels in the ladies restroom.
The PIC was very knowledgeable regarding cold holding and cooking temperatures as well as sanitizing procedures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Observed cooked chick peas, potatoes, soup and spinach all stored in the walk in cooler without being dated. Discussed date marking procedures with the PIC during the inspection.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink and the handsink in the men's restroom are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The handle on the spoon used for spinach was observed in a state of disrepair and damaged.
Correction: Repair/replace the large spoon to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed reach in coolers and a large oven used to cook Nan stored on the premises that is not being used.
Correction: Remove any unused or non-functioning equipment from the premises.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the display reach in cooler 2. the hood filters 3. the shelf under the prep table.
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
Observation: The floors in the walk in freezer and under the table holding the rice cooker noted in need of cleaning.
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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04/06/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Ensure front and back doors remain closed to prevent pest entry.
-Employee health policy observed.
-Contact the health department once the display cooler has been repaired.
-All in use utensils are being washed, rinsed and sanitized at least once every hour.
-Clean hood vents over the grill/oven.
-Remove onions from the floor by the back door.
-No food prep observed during this inspection.
The person in charge was very knowledgeable regarding holding temperatures and sanitizing procedures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the raw chicken (54'F) and the raw lamb (53'F) stored in the display reach in cooler 2. the homemade white sauce (64'F) stored on the counter. All foods were placed in the walk in cooler during the inspection. The PIC stated that a repair company would be out the next day to work on the cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing station in the kitchen. PIC provided soap during the inspection.
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.
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09/22/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-No pest activity observed throughout the kitchen. Pest control operators are routinely monitoring for pests.
-Employee health policy observed.
-The prep cooler and reach in cooler were both observed in disrepair and are not being used.
-Clean the floor in the walk in freezer.
The Person in Charge was very knowledgeable about cold holding temperatures, date marking and proper food storage, excellent job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed bulk containers of flour stored without being 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: Food Contact with Equipment and Utensils*
Observation: Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized every day.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the bleach sanitizing solution.
Correction: Obtain a bleach sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap under the back door of 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.
- Physical Facilities in Good Repair
Observation: The floors by the back door of the kitchen are not maintained in good repair. Observed broken floor tiles in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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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03/20/2014 | Routine | |
Pest control company has serviced the facility and there is no sign of roaches. They will return on August 22, 2013, then they will service every 2 weeks for 3 months and then continue to service once a month.
Facility is very clean, all walls, floors, equipment and utensils have been thoroughly cleaned and sanitized.
Chlorine sanitizer in the 3 compartment sink measured at 50 ppm.
All meats are packaged in food grade containers and placed inside the WIC and WIF. All meats are arranged in the WIC and WIF so as not to contaminate one another.
Flour, sugar and salt have been placed in food grade containers and have been labeled with the contents.
Staff has done an excellent job correcting items and cleaning facility. Facility is now reopened.
Thank you, great job!
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Application for ServSafe given to PIC, recommend taking course.
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.
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08/15/2013 | Critical Procedures | |
Abbreviations: PIC=person in charge
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures for chicken, lamb and beef.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over top of raw hamburger and raw lamb.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed open, uncovered bags of sugar and flour stored next to the dishwashing area and underneath the front prep counter.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods cold holding at improper temperatures. Hamburger 54'F, Lamb 45'F, Chicken 57'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed in the WIC and WIF raw meats stored directly inside of a take out plastic bag. The food contact surface of the bag is not safe.
Correction: Replace the bags with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Pests-Controlling Pests*
Observation: Observed live roaches on the wall behind the 3 compartment sink and in food containers above the 3 compartment sinks.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/14/2013 | Other | |
Inspection conducted as a follow up to the previous report dated 3/4/13.
The above observations and the following were discussed with the person in charge:
-Ensure all dishes are being sanitized after washing. PIC could demonstrate proper sanitizing procedures and concentrations. Observed dishes being washed in the 3 compartment sink, PIC stated they would be sanitized after washing. Advised PIC to set up sanitizer immediately.
-Recommend placing a thermometer inside the display case reach in cooler. Exterior thermometer shows 45'F.
-PIC stated they are no longer making the homemade yogurt. They are now purchasing the yogurt from the food supplier.
Facility has made several improvements since the previous report, great job by all staff members!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and lamb stored over ready to eat foods in the walk in cooler. PIC moved the raw foods to the bottom shelf of the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed lots of extra equipment that will be used for the new facility stored in this facility. Equipment such as stoves, etc are being stored in the lobby and additional equipment is stored outside of the restaurant and throughout the back.
Correction: Remove any unused or non-functioning equipment from the premises.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing. The employees have placed a table in the kitchen (due to lack of space in the lobby from additional equipment storage) and the table is blocking the handsink. PIC moved the table during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table that is preventing its use.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the food storage area in the back of the kitchen. Observed blown light bulbs in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/15/2013 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. When arriving to conduct the inspection, an employee stated that he was just a worker and the manager went to the store. He stated that the inspection could not be started until the employee came back to the establishment.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The PIC did not know the proper concentration for bleach sanitizer.
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: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding. The PIC did not take active managerial control to correct risk factor items during the inspection.
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: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands. The PIC came back into the establishment and placed gloves on his hands without first washing his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over ready to eat foods in the walk in cooler. When PIC moved the raw chicken he then placed it over other ready to eat foods in the cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods in the walk in cooler and drinks throughout the lobby all stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. The PIC stated that foods are only kept for 2-3 days. Advised PIC that when keeping any foods longer than 24 hours they must be dated. Facility is not currently date marking any foods.
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: Variance Requirement*
Observation: Specialized processing method of food preservation used for making homemade yogurt. Facility was advised that they could not make homemade yogurt in the facility due to leaving the milk mixture out on the counter overnight. Facility was advised they would need to apply for a variance to make this yogurt. Facility is still making the product for sale to the public.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the paint brush being used to place oil on kabobs is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the paint brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed lots of extra equipment that will be used for the new facility stored in this facility. Equipment such as stoves, etc are being stored in the lobby and additional equipment is stored outside of the restaurant and throughout the back.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the knives on both magnetic strips 2. the stand mixer.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed forks, spoons and knives to be stored haphazardly.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing. The employees have placed a table in the kitchen (due to lack of space in the lobby from additional equipment storage) and the table is blocking the handsink. The table was moved to wash hands then placed back in front of the handsink during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table that is preventing its use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the food storage area in the back of the kitchen. Observed blown light bulbs in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed a container of Raid stored under the 3 compartment sink. PIC moved the container to the office during the inspection.
Correction: Remove unnecessary poisonous or toxic materials.
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03/04/2013 | Routine | |
Conducted Standardization inspection with Chris Gordon.
No violation noted during this evaluation. | 01/07/2013 | Training | |
Restaurant representatives - add corrected or new information about Kabob Corner, 4232 Plank Road, Fredericksburg, VA 22407 »