A follow up inspection will be conducted in 10 (ten) days on or after December 3, 2015 to ensure all food is protected from contamination in the walk-in cooler.
- Food Contact with Equipment and Utensils/Preventing Contamination
Observation: Observed shelving in the walk-in cooler with a build up of soil and mold. Food was observed uncovered below the soiled shelving exposing it to contamination.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The three compartment sink was set up improperly.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/23/2015 | Risk Factor | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating and drinking in an area where contamination of exposed food or clean equipment may occur (eating in kitchen on cutting board). Corrected by instruction.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed utensils and equipment stored as clean were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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07/31/2015 | Risk Factor | |
The following violations also exist and did not print above report:
4-601.11- (A) The food-contact surfaces of equipment food-contact surfaces and utensils which were stored as clean are not clean to sight and touch.
5-205.11- (REPEAT) The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. Observed a pot in the sink employees are using to fill with water.
6-501.111 (C)- Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed mice droppings throughout establishment on floors under equipment and on storage shelving.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of dry foods are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protected from contamination. Observed food on the floor in the walk-in cooler and dry food on the floor in the storage room. The shelving unit in the walk-in cooler (speed rack with the wheels taken off) was observed with bottom shelf on the floor (less than six inches).
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Thawing
Observation: Meat observed thawing improperly in standing water.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Cooling, Cooked Food (corrected on site)
Observation: Spinach cooked yesterday was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Food was discarded.
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surfaces of the wiping cloths used under cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the equipment Tables, shelves, refrigeration units and shelving in the walk-in cooler are not kept free of dust, food residue, and/or other debris. The shelving unit in the walk-in cooler (a speed rack with the wheels taken off) was observed with a heavy build up of meat residue and food. The speed rack needs wheels in order to facilitate cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of equipment food-contact surfaces and utensils which were stored as clean are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Kitchenware and Tableware/Preventing Contamination (repeated violation)
Observation: Single-service and single-use articles and/or cleaned and sanitized utensils are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented. Plastic tableware at buffet are not dispensed so that only handles are touched.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: (REPEAT) The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. Observed a pot in the sink employees are using to fill with water.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Covering Receptacles (repeated violation)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed mice droppings throughout establishment on floors under equipment and on storage shelving.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Remove nonfunctioning beverage refrigerator in the hallway.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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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03/31/2015 | Routine | |
- Stove wipes clothes in sanitizer.
- Obtain Quat sanitizer test strips.
- Replace the soap dispenser.
- Typed copy will be mailed.
- Post employee health notice.
No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
Ambient air temperature in the walk-in refrigerator observed measuring 40.4 F - 40.9 F. Ensure that once the food product is placed in the unit that the product maintains temperature of 41 F or below.
No violation noted during this evaluation. | 08/11/2014 | Other | |
Catering available from facility.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Cooked eggplant w/squash, chicken curry, lamb curry, spinach, chickpeas, prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Critical: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (corrected on site)
Observation: The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions, or does not have a minimum temperature based on the concentration and pH of the solution. Chlorine sanitizer was at less than 50 ppm in third basin of 3 part sink.
Correction: A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at kitchen is not maintained so that it is accessible at all times for employee use. Worker observed filling container at sink.
Hot water was cut off. Corrected.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. Kitchen soap dispenser was in disrepair and not dispensing soap properly.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand washing signage in women's restroom.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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07/28/2014 | Risk Factor | |
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: (REPEAT) Stored food is not protected from contamination. Observed dry food storage containers without lids. Observed food stored on the floor in the kitchen (bucket of potatoes) and food on the floor in the walk-in cooler (container of chicken).
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: (REPEAT) The nonfood-contact surface of the wiping cloth under the cutting board is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Controlling Pests (Critical) (repeated violation)
Observation: (REPEAT) Observed live roach in the kitchen. Establishment is being serviced 4 times per month by licensed pest control company one time per week and as needed..
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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04/08/2014 | Follow-up | |
- Critical: Hands and Arms/When to Wash (repeated violation)
Observation: A food employee failed to wash his or her hands during food preparation when changing tasks.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Food Storage/Preventing Contamination from the Premises
Observation: (REPEAT) Stored food is not protected from contamination. Observed dry food storage containers without lids. Observed food stored on the floor in the kitchen (bucket of potatoes) and food on the floor in the walk-in cooler (container of chicken).
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: (REPEAT) The nonfood-contact surface of the wiping cloth under the cutting board is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Fixed, Spacing or Sealing
Observation: (REPEAT) The counter-mounted three compartment sink is no longer properly sealed to the wall.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Cutting Surfaces
Observation: The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: (REPEAT) The nonfood-contact surfaces of the equipment in the kitchen are not kept free of an accumulation of dust, dirt, food residue, and/or other debris (fryer, walk-in cooler shelving, prep tables and shelving).
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: (REPEAT) The cavity and/or door seal of the microwave oven is(are) not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwave was discarded.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Metal pans were not sanitized after cleaning in three compartment sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: (REPEAT) Single-service and/or single-use articles are improperly stored above the freezer not inverted or covered.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Kitchenware and Tableware/Preventing Contamination
Observation: (REPEAT) Single-service and single-use articles and/or cleaned and sanitized utensils are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented. Plastic knives and spoons are at the buffet are not dispensed so that the handles are all facing the same direction.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Refuse/Covering Receptacles
Observation: (REPEAT) Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Intensity/Lighting
Observation: (REPEAT) The light intensity is below 20 foot candles in the dry storage room.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Controlling Pests (Critical)
Observation: (REPEAT) Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed live and dead roaches in the kitchen.
Rodent droppings observed in storage area (hallway).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: (REPEAT) The floors throughout the facility are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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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03/05/2014 | Routine | |
Store the wiping clothes in the sanitizer bucket.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Bean salad on the cold buffet cold holding at the improper temperature of 53ºF. The bean salad was removed.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Metal pans were not sanitized after cleaning in the 3 compartment sink. Fresh sanitizer was prepared.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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11/07/2013 | Risk Factor | |
The CFM stated yogurt is not left out at room temperature anymore. No variance is needed.
Keep it clean poster and glove usage posters were given to the CFM.
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The blender near the warewashing machine is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink in the kitchen is not maintained so that it is accessible at all times for employee use. The hot water knob was turned off.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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07/26/2013 | Risk Factor | |
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a location where it is subject to splash, dust or other contamination [dry goods in containers without secured lids.]
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a commonly wet or soiled location [bags of food observed stored on the floor].
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Variance Requirement/Specialized Processing Methods
Observation: The food establishment does not have a variance from this regulatory authority to make yogurt sauce [large bin out all night at room temperature not in the walk-in refrigerator of yogurt sauce found at 84oF.] Submit a written request with the yogurt receipe procedure for approval to obtain a variance from our department within 10 days to make this product with inadequate temperatures/pH meter.
Correction: A food establishment shall obtain a variance from the regulatory authority as specified in section 8-103.10 and under section 8-103.11 before: (A) Smoking food as a method of food preservation rather than as a method of flavor enhancement
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the wiping cloth under the cutting board is not corrosion-resistant, nonabsorbent, and/or smooth [use a cutting board mat.]
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Critical: Food-Contact Surfaces/Cleanability
Observation: The food-contact surface of the ice machine scoop is free of cracks.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Fixed, Spacing or Sealing
Observation: The 3-part sink is no longer sealed to its adjoining wall.
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
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The blender lid is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the blender and lid and the ice machine scoop are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: The cavity of the microwave oven and the interior lid/rim of the spiced rice warmer are not cleaned at least every 24 hours.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the men's toilet, and the 2-door freezer are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Single-service and/or single-use articles are improperly stored above the freezer not covered or inverted.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Kitchenware and Tableware/Preventing Contamination
Observation: Single-service and single-use articles and/or cleaned and sanitized utensils are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented [plastic knives and spoons at the buffet bar are not dipensed so that the handles are all facing the same direction.]
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Refuse/Covering Receptacles (repeated violation)
Observation: The strip mall dumpsters are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents [air gaps under the front exterior doors.]
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in the dry goods closet.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Critical: Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Mouse droppings were observed in the outside storage room on the shelves, on product, and on the floor. Mouse droppings were observed in the back hallway, in the hallway closets, and men's rest-room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls in the kitchen
Correction: the floors in the storage room, rest-rooms, back hallway and closets are not cleaned as often as necessary to keep them clean.
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03/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kabob Palace, 2333 S Eads St, Arlington, VA 22202 »