- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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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11/30/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg rolls, chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flooring walls 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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05/20/2015 | Routine | |
Some general cleaning of floors and walls is advisable. Food temperatures , handling procedures , storage appear to be in order. Concentrate on keeping hand wash sink available at all times. Do not wash hands , foodstuffs, utensils in mop sink.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of rice container has 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. Replace lid and store all food items in clean containers.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. The hand wash sink had bottles of soap, cleaners etc. being stored in it.
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10/08/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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. SPOKE TO PIC ABOUT HANDWASHING
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Items in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Raid" found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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06/26/2014 | Routine | |
- 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. Or the MOP SINK.
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. Or the Mop Sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the near door in kitchen is being used for purposes other than washing hands. It had assorted items sitting in sink causing operators to use mop sink instead.
Correction: The handwash facility identified above is to be used for washing hands only
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11/07/2013 | Routine | |
Very nice improvement. Food storage in walkin refrigerator much improved. Organization improved. Good Job. Thank you. For serve safe course call Candy Cofer @ 804-863-1652
No violation noted during this evaluation. | 04/24/2013 | Routine | |
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