Please double check the possible intermittent leak in the manager's office as it appears to be not addressed by the plumber.
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop observed stored on top of dusty drink dispenser and storage rack.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood Contact Surfaces
Observation: Ice bin observed leveled with wooden shims that are accumulating food debris.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices for ease of cleaning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several coolers in the kitchen.
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.
- Prohibitions
Observation: Single-service and other food contact surfaces were found stored under sewer lines in the basement storage area. Knives observed stored on the wall next to brooms.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Intermittent leaks appear to exist at several locations in the sewer lines located downstairs in the manager's office and storage areas.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Dumpster lids observed open and are damaged.
Correction: Maintain enclosure for refuse, recyclables, or returnables in good repair.
- Physical Facilities in Good Repair
Observation: Door in the basement is broken and has accumulations of food debris. Floor tile beside the drink preparation area are broken and missing with standing soiled water observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and sanitary conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the preparation lines, service lines and receptacles along the preparation area, observed to have accumulations of food debris and grime. Ceilings in the kitchen area observed to have accumulations of dust and food debris
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Grease observed dripping down onto the rear of the cookline.
Correction: Maintain hood system vent filters in a clean condition.
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12/23/2014 | Routine | |
12 Vac 5-421 - 3710 All renovations affecting the kitchen and food storage, food preparation areas must be approved prior to construction. Please submit plans of partially completed construction and incomplete construction for review.
No violation noted during this evaluation. | 12/19/2014 | Complaint | |
Please fax a copy of invoice for repair of the cooler condensate drain to the Montgomery Health Department within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brocolli soup, chili soup, cheese hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, roast beef, blue cheese dressing, thousand island dressing cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Dressings were voluntarily discarded during the inspection.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the expo line is being used as a dump station and to fill consumer beverage cups.
Correction: The handwash facility identified above is to be used for washing hands only
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping into a pan in the cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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12/11/2013 | Routine | |
| No violation noted during this evaluation. | 04/11/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw hamburger observed stored over ready-to-eat (RTE) lettuce, and tomato in the refrigeration unit.
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.
- 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: Pico, bean dip, dressing, potato salad cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden shelving in the ice cream preparation area and storage areas downstairs are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the 2 door preparation table cooler.
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.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted ice cream cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Disect into thirds that are cleanable in the dishmachine.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of the ice bin observed to have accumulation of mildew. Meat slicer observed to have accumulation of food debris. Blender in the bar area is a homestyle type unit that does not have sealed bearings. Observed accumulation of food debris on the food contact surface.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in the kitchen and ice cream service area 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.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) The handwash sink has been removed from the bar area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Physical Facilities in Good Repair
Observation: Floor in the kitchen area observed to have missing and broken tiles. Food debris is accumulating, creating a cleaning hazard and noticeable foul odor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceiling in the mop sink area, floors under equipment in the kitchen and walls in the dish area 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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12/28/2012 | Routine | |
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