- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands after soiling them by handling trash bag and trash can.
Correction: Need to clean hands after soiling them when cleaning dishes, handling trash, handling raw meats, or soiled vegetables, etc.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front main door does not close fully and storm door is left open.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/26/2016 | Routine | |
Dodson Extermination service is in process of treating facility and facility is very clean.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Main front door does not close fully and storm door is left open.
Correction: Protect the food establishment against the entry of insects and rodents by adjusting doors so close tightly when released. Also, make sure and add weather strip at base of doors also.
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10/23/2015 | Follow-up | |
Both toilets slow in flushing.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the clear plastic container preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Main front door does not close fully and storm door is left open.
Correction: Protect the food establishment against the entry of insects and rodents by adjusting doors so close tightly when released.
- Pests - Controlling Pests*
Observation: Live adult and juvenile roaches seen in hand washing area and roach feces seen on roll of hand washing towels.
Correction: Need to make sure to effectively control roaches, to avoid contamination of foods.
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10/16/2015 | Routine | |
Completed walkover of drainfield area and found all in good condition. Still have slow flushing toilets.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Main front door does not close fully and storm door is wide open.
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.
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07/13/2015 | Routine | |
Both toilets flush, but flush slowly. Strongly suggest to have sewage disposal system checked for clogs and determine if need to pump out grease trap and/septic tank. When dry weather, I will later walkover the sewage disposal system in back of the restaurant to see if any problems are visible.
- Outer Openings - Protected (repeated violation)
Observation: The front solid entry door does not close fully and the storm door is left open, so front entry is not protected properly from entry of vermin. Screen door on side entry replaced, but base still has space.
Correction: Need to have one or both front doors close fully, so to keep vermin out. Need to replace worn out sweep at base of side screen door and repair middle screen in front storm door.
- Outer Openings - Protected (repeated violation)
Observation: The solid front door does not close fully and the storm door is left wide open. The middle screen is missing from the side storm door.
Correction: Provide doors that close out vermin such as flies and mice.
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04/16/2015 | Follow-up | |
Operator not serving or preparing food for customers. She has been out of country for several days and recently returned.
Wiping clothes stored in chlorine solution of 100 ppm -ok
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Dozen eggs 76°F
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Discard eggs.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Sinks in 3-compartment sink pilling up to such a degree that proper wash, rinse and sanitizing can be done for food-contact equipment and utensils.
Correction: Need to clean frequently enough to allow for using 3-compartment sink so proper wash, rinse and saniting of food-contact equipment and utensils can be accomplished.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Toilet in women's room does not flush and toilet in mens room flushes slowly. Hot water for kitchen hand wash sink runs slowly.
Correction: Toilets and all other waste needs to be removed from restaurant and into sewage system. Sewage system needs to be functioning properly. Need to have adequate hot water to allow for providing min. 100°F water for washing hands
- Refuse - Removal Frequency (repeated violation)
Observation: Overflowing 2 trash containers in kitchen.
Correction: Need to removed trash at frequencies to avoid attracting vermin and creating odors.
- Outer Openings - Protected (repeated violation)
Observation: The solid front door does not close fully and the storm door is left wide open. The middle screen is missing from the side storm door.
Correction: Provide doors that close out vermin such as flies and mice.
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04/10/2015 | Routine | |
Strongly suggest that clean soiled dishes, pots, pans, utensils, etc. more often so that not stack up and potentially attract insects and rodents.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands when returning to work and when did, only rinsed in 3-compartment sink.
Correction: Wash hands when return back to work and always use hand wash sink and not 3-compartment sink.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage cabinets and shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Water flow at handwash sink is inadeqate to wash hands.
Correction: Keep water flow adequate to wash hands, so fix any leaks.
- Refuse - Removal Frequency (repeated violation)
Observation: Refuse containers are stored full for entended times, in kitchen and in dumpster outside, potentially causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility for extended times. Get dumpster garbage removed before filled to overflowing.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front solid door does not close fully and storm door is left wide open.
Correction: Need to adjust self-closer on front solid door so closes fully and/or install properly functioning self-closer on front storm door.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the men's bathroom.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Side storm door has broken out screen in door. Also, do have working self-closers for front and side storm doors.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop stored in soiled water in mop bucket.
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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01/08/2015 | Routine | |
Wiping clothes stored in 100 ppm chlorine sanitizer - ok
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Both bathroom toilets are clogged.
Correction: Unclog toilets.
- Refuse - Removal Frequency
Observation: Dumpster filled so much that doors can not close.
Correction: Empty dumpster so that can always close doors.
- Outer Openings - Protected (repeated violation)
Observation: The front solid door does not fully close and the storm door is blocked open.
Correction: Adjust the front entry door so fully closes or that storm door flully closes.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/10/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not being cleaned between handling soiled dishes and utensils and handling food or food-contact equipment.
Correction: Need to clean hands after become contaminated and when handling raw food and then handling ready-to-eat foods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Stove and kitchen tables.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Clogged women's toilet. Men's toilet slow flushing.
Correction: Unclog women's toliet. Also, unclog men's toliet.
- Refuse Receptacles
Observation: Dumpster is open. Trash can in kitchen and in bathrooms are overflowing.
Correction: Need keep top on dumpster when not in use and empty interior trash cans as necessary and keep covered when filed.
- Outdoor Areas, Surface Characteristics
Observation: Area outside side door has water pooling.
Correction: Fill in ruts so that water will not pool and have insects attracted and growing.
- Light Bulbs Protective Shielding
Observation: 2 Light bulbs in kitchen ceiling not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front and side screen doors left open.
Correction: Protect the food establishment against the entry of insects and rodents by keeping screen doors closed between use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the kitchen hand wash sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Many fruit flies present.
Correction: Remove trash as needed and keep fruit refrigerator and/or protected to avoid attracting fruit flies and allowing them to multiply.
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07/11/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Fly swatter laying on cutting board.
Correction: Make sure to not lay soiled items, such as fly swatter on food-contact surfaces such as cutting boards, so to avoid contamination of food cut on the cutting board.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
Correction: Need change 2 light bulbs in ceiling of kitchen, so that work and provide adequate light for preparing food.
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04/08/2014 | Routine | |
- Warewashing Equipment, Cleaning Frequency
Observation: The 3-compartment sink has all 3 compartments full of soiled dishes, pans and utensils.
Correction: Need to set up 3-compartment sink so that all soiled dishes, pans and utensils are stored on one side drainboard and that sinks are set up to wash, rinse and sanitize and then allow for air drying of clean dishes.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the men's bathroom.
Correction: Need new light bulb. 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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01/03/2014 | Routine | |
All other alleged violations from previous routine inspection on Sept. 26, 2013 were corrected. Thank you for your swift and complete corrective actions.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Toilet in womens bathroom not flush.
Correction: Repair toilet so flush properly.
- Refuse Receptacles (repeated violation)
Observation: The metal outside dumpster has several holes rusted throught the side of the container.
Correction: Replace or repair dumpster so not have holes in side where mice and rats can enter.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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10/03/2013 | Other | |
Just outside the side door to building is a large gathering of flies. Need to control these flies, so they will not easily enter the building.
- Critical: Demonstration of Knowledge*
Observation: Not wash hands after become soiled and then handle food or food-contact equipment. Not sanitize rinse pots, pans, utensils, after wash and rinse. Live roaches present. Food on stove - soup 104°F and rice (99°F)
Correction: Need to understand to wash hands after soiled and before touch food-contact equipment or food. Need to sanitize food-contact equipment after wash and rinse. Need to control roaches. Need to keep hot foods at 135°F or aboved.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Operator wash soiled equipment and handle spoiled food and then handle food within refrigerator.
Correction: Need to clean hands after soiled and before handle food or food-contact equipment. After handle soiled equipment you need to clean hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup on stove (104°F) and rice (99°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) packages of beef in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Refrigerator shelves and drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Various pots, pans and utensils are stored soiled in 2 compartments of 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Need to set up 3-compartment sink so that can easily wash, rinse and then sanitize, followed with air dry all pans, pots, plates, utensils, etc.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Styrafoam clamshell containers are stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store single-use containers at least 6 inches off floor.
- Plumbing System Maintained in Good Repair
Observation: The toilet for women's bathroom does not flush.
Correction: Repair toilet so flushes properly.
- Refuse Receptacles
Observation: The metal outside dumpster has several holes rusted through the sides of the container.
Correction: Replace or repair metal dumpster so not have holes in side where mice and rats can enter the dumpster.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The center panel of the side screen door is missing. The front screen door does not have a self-closer attached, nor does the solid front door close fully.
Correction: Repair screen doors and have self-closers installed. Make sure front solid door close fully.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the mens bathroom
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.
- Ventilation - Mechanical Ventilation
Observation: Exhaust fan in women's bathroom not function properly - squealing.
Correction: Repair or replace fan and/or fan belt.
- Critical: Pests-Controlling Pests*
Observation: Observed flies and live roaches in kitchen.
Correction: Use necessary approved methods to control roaches and flies. Proper cleaning and organizing will aid in control of flies and roaches. Talk to your exterminator on how to better control these insects.
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10/03/2013 | Routine | |
Just outside the side door to building is a large gathering of flies. Need to control these flies, so they will not easily enter the building.
- Critical: Demonstration of Knowledge*
Observation: Not wash hands after become soiled and then handle food or food-contact equipment. Not sanitize rinse pots, pans, utensils, after wash and rinse. Live roaches present. Food on stove - soup 104°F and rice (99°F)
Correction: Need to understand to wash hands after soiled and before touch food-contact equipment or food. Need to sanitize food-contact equipment after wash and rinse. Need to control roaches. Need to keep hot foods at 135°F or aboved.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Operator wash soiled equipment and handle spoiled food and then handle food within refrigerator.
Correction: Need to clean hands after soiled and before handle food or food-contact equipment. After handle soiled equipment you need to clean hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup on stove (104°F) and rice (99°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) packages of beef in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Refrigerator shelves and drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Various pots, pans and utensils are stored soiled in 2 compartments of 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Need to set up 3-compartment sink so that can easily wash, rinse and then sanitize, followed with air dry all pans, pots, plates, utensils, etc.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Styrafoam clamshell containers are stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store single-use containers at least 6 inches off floor.
- Plumbing System Maintained in Good Repair
Observation: The toilet for women's bathroom does not flush.
Correction: Repair toilet so flushes properly.
- Refuse Receptacles
Observation: The metal outside dumpster has several holes rusted through the sides of the container.
Correction: Replace or repair metal dumpster so not have holes in side where mice and rats can enter the dumpster.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The center panel of the side screen door is missing. The front screen door does not have a self-closer attached, nor does the solid front door close fully.
Correction: Repair screen doors and have self-closers installed. Make sure front solid door close fully.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the mens bathroom
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.
- Ventilation - Mechanical Ventilation
Observation: Exhaust fan in women's bathroom not function properly - squealing.
Correction: Repair or replace fan and/or fan belt.
- Critical: Pests-Controlling Pests*
Observation: Observed flies and live roaches in kitchen.
Correction: Use necessary approved methods to control roaches and flies. Proper cleaning and organizing will aid in control of flies and roaches. Talk to your exterminator on how to better control these insects.
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09/26/2013 | Routine | |
Wipe Cloths Sanitizer 100 ppm - Okay
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Thawing (corrected on site)
Observation: Observed thawing of beef in sink not under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Toilet Room Receptacle Covered
Observation: There is no lid for the trash can for the disposal of feminine products in the ladies bathroom.
Correction: Install a lid for the trash can for the disposal of feminine products in the ladies bathroom.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: The screen on the outer side door is not in good repair.
Correction: Protect the food establishment against the entry of insects and rodents by repairing or replacing the screen on the outer door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the cook line and the floor under the cook line in the kitchen are 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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07/03/2013 | Routine | |
All alleged critical violations have been corrected from last inspection on 1/7/2013. They were: 2260 - Backflow Prevention Device, When Required.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the pot and pan storage 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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01/17/2013 | Follow-up | |
- 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. Need thin-tipped probe thermometer (0°F - 220°F).
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Outside faucet had hose attached with pressure spray nozzle.
Correction: Need to install double-check valve with atmospheric vent backflow prevention device on faucet where hose and nozzle attached.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Hand wash sink in kitchen does not have cold water turned on. Also, kitchen sink does not drain.
Correction: Need to keep all hand wash sinks fully functional, with hot and cold water running when turn knob on sink. Fix kitchen sink so drains properly.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the pot and pan storage shelf 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. Change 60 watt light bulb for a 75 Watt light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen ceiling fans caked with grime and grease.
Correction: All floors, walls, and ceilings and attached equipment 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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Live and dead roaches are present in kitchen.
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. OWNER PROVIDED PROOF OF TREATMENT DONE TODAY.
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01/07/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Operator does not clean hands when changing gloves. Hand wash sink in kitchen has both cold and hot water turned off. Dead and alive roaches presentl
Correction: Need to make kitchen hand wash sink fully operational and supplied. Have exterminator work to rid of roaches.
- Critical: Hands - When to Wash*
Observation: Cook not cleaning hands between changing of gloves.
Correction: Need clean hands anytime soiled and when change gloves.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets that restrict the hair on the forehead.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Containers of herbs and spices.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- 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. Need thin-tipped probe thermometer (0°F - 220°F).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of both ovens.
Correction: Clean and sanitize these surfaces for food contact. Get rid of unnecessary items within ovens.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Backflow Prevention Device, When Required*
Observation: Outside faucet had hose attached with pressure spray nozzle.
Correction: Need to install double-check valve with atmospheric vent backflow prevention device on faucet where hose and nozzle attached.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Hand wash sink in kitchen does not have hot or cold water turned on.
Correction: Need to keep all hand wash sinks fully functional, with hot and cold water running when turn knob on sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the women's bathroom and in kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the pot and pan storage shelf 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall and floor behind and under stove noted in need of cleaning. Also kitchen ceiling fans caked with grime and grease.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Live and dead roaches are present in kitchen.
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.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located mixed in with herb/spice and condiment storage.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Locate medicenes separately.
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12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Latina 220, 11445 Virgil H. Goode Highway, Rocky Mount, VA 24151 »