- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands before donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on single use gloves.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors were observed in need of very thorough cleaning (especially under and behind equipment and shelving
Correction: large amounts of dirt, food and debris were observed).
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/09/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash their hands before donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning single use gloves to prevent contaminating gloves. DISCUSSED PROPER PROCURE WITH KITCHEN STAFF.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. PROVIDED KITCHEN STAFF WITH A COPY OF WRITTEN PROCEDURE.
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06/09/2015 | Routine | |
- 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand wash sink in the food prep area.
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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12/11/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Glenco refrigerator was observed cold holding at 63F.
Correction: Repair the Glenco refrigerator so that it is capable of maintaining foods at 41F or below. Do not use refrigerator to store PHF/TCS foods until it is capable of maintaining foods at 41F or below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors were observed in need of cleaning under and behind equipment and shelving.
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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06/18/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors were observed in need of cleaning under and behind equipment.
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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12/10/2013 | Routine | |
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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06/17/2013 | Routine | |
Provided PIC with a copy of the VA Food Safety Task Force's poster "Food Safety and Glove Use", a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" and the FDA poster "Foodborne Illness Causing Organisms in the US".
- 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
- 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. Thermometer should have a range of 0-220F and be in single degree increments.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of fryers and other equipmenmt.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand wash sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: No cold water at the hand wash sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the food prep area.
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)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area.
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 (repeated violation)
Observation: Floors were observed in need of cleaning under and behind equipment.
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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12/19/2012 | Routine | |
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