Today a RISK FACTOR inspection was conducted at your facility. Thank you for accompanying me during this inspection as your participation allows me to assess processes at your facility that may require further clarification.
At this inspection it was observed that facility was being kept cleaner and all items in the walk in refrigerator were date marked and arranged neatly. Staff were wearing gloves and washing hands Employee Health Policy is on file at the establishment for the staff. Kitchen manager,owner and other staff member have Food Manager cards/Certificates. Facility is uusing time for the Idlis.
As per manager Dish machine is not being used, 3 VAT sink is being used for wash, rinse and sanitizing equipments and utensils.
QUESTIONS: Please call 703-246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED BATTERED BABY CORN AT 65 F AND COOKED VEGETABLES AT 46 F IN THE 2 DR PREP TOP REFRIGERATOR ( RIGHT), UNIT WAS AT 41 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCUSSED WITH MANAGER TO PLACE THE TCS FOODS INSIDE THE CHILL WELLS OF THE PREP UNIT AND NOT ON TOP OF OTHER CONTAINERS THAT ARE IN THE TOP PORTION OF THE PREP REFRIGERATOR. ITEMS TO BE DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THE INTERIOR AND THE DOORS OF THE MICROWAVE OVENS HAD FOOD RESIDUE AND OTHER DEBRIS ACCUMULATED ON ITS SURFACES.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH MANAGER , STAFF WILL INCREASE THE CLEANING OF THE OVENS ON A MORE REGULAR BASIS.
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03/14/2016 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW CHICKEN ANDOVER READY TO EAT DESSERT (KESARI BATH) AND OVER PRODUCE AND RAW SHELL EGGS OVER PRODUCE ON SHELVES IN TEH WALK IN REFRIGERATOR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CROSS-CONTAMINATION HAND HAS BEEN PROVIDED AND INSTRUCTIONS GIVEN TO STAFF ON PUBLIC HEALTH REASONS FOR ARRANGING FOOD TO AVOID CROSS CONTAMINATION. FOLLOW UP WILL BE CONDUCTED TO ASSESS COMPLIANCE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED TOMATO CHUTNEY AT 51 F, COCONUT CHUTNEY AT 50 F AND RAITHA AT 58F ON THE PREP COUNTERTOPS.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER, ALL ITEMS WERE DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED FOOD RESIDUE, GREASE AND OTHER DEBRIS INSIDE ALL REFRIGERATORS , IN MICROWAVES AND ON THE OUTSIDE SURFACES OF COOKERS AND SOUP KETTLES.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH OWNER THAT THE BACK KITCHEN AREA IS VERY DIRTY AND SOILED AND ALL FOOD CONTACT SURFACES NEED TO BE CLEANED ON A REGULAR BASIS AND KEPT CLEAN.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED STAFF WERE PREPPING FOOD AND SERVING CUSTOMERS BUT NO MEMBER OF STAFF HAD A VALID FOOD MANAGER CARD/CERTIFICATE.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. OWNER WHO IS A CERTIFIED FOOD MANAGER ARRIVED APPROXIMATELT 10 MINUTES LATER. HE HAS BEEN ASKED TO ENSURE ADDITIONAL MEMBER OF STAFF IS TRAINED AND CERTIFIED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the BACK KITCHEN NEAR THE 3 VAT SINK HAD NO WATER TURNED ON preventing access by employees for easy handwashing. OBSERVED NO WATER AVAILABLE MAKING THE HAND WASH SINK UNAVAILABLE FOR STAFF TO USE.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. STAFF WERE ABLE TO ADJUST PIPES TO TURN THE WATER ON AT THIS HAND WASH SINK.
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12/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure employees are washing hands appropriately and that hoods and filters are serviced to remove grease build-up. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees washing quickly without soap. EHS provided training and requested soap be provided.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops in standing water. Person in charge indicated water is changed hourly, however this method is unapproved.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Ventilation Hood System / Drip Prevention
Observation: Observed grease building on hood filters.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. EMPLOYEE PROVIDED TOWELS.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen floors by prep cooler and prep line is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/20/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
REMINDERS:
1) USE THE HAND SINK LOCATED AT COOKLINE and provide soap, paper towel at this sink.
2) Monitor cooling methods and cooling temperatures. (handouts and cooling logs provided).
3) Provide and use test strips for sanitizing solutions.
4) Keep the non-food contact surfaces and facility free of debris to prevent pest infestation.
Facility Data:
Pest Control: Every month.
Hood: 3 months and filters monthly (filters above the woks and fryer is in need of cleaning)
Grease Trap: Every 3 months.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
(Time reflects inspection time only)
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item from damaged packaging were found offered for sale or service: Observed 2 dented cans of chestnut slices and one dented can of bamboo shoots.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Note: Separate for return.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken stored above chick peas and raw shell eggs stored above rice in walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Note: Rearrange all the shelves in walk-in refrg. to prevent cross contamination.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed onion sauce, chick peas, samosa and several other items uncovered in the walk-in refrigerator. All items inside the prep refrigerators were not covered. (It was not busy lunch rush)
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Covered all the food.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: rice, flour, oil in spray bottles
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Onion sauce cooling for more than 20 hours in the walk-in refrigerator observed at 61°F (center), 56F (side), 47F (top).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Onion sauce discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed onion sauce cooling in deep 18-20 "deep plastic bucket.;Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Note: Onion sauce was discarded due to cooling violation.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: samosa, chick peas, vegetable dumpling, coconut curry, rice and several other items.--walk-in refrigerator and prep refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed card board used for lining on dry storage shelves and plastic lining the prep table adjacent to prep sink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 drawer prep refrigerator and 2DR upright freezer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: True 2DR prep refrigerator left.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Flour container, blender base, shelves in the prep refrigerators, shelf under the prep table.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Note: Clean and keep all the surfaces free of debris.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at cookline handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that the light was less than 10 foot candles in 3-vat sink/handsink area. The bulbs were out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the bulbs in 3-vat sink area.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall behind the prep table had food splashes and noodles stuck on it, floor under the 3-vat sink area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/06/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note: Fix the ceiling light above the cookline and provide light near the 2DR upright freezer. Maintain and clean the facility regularly.
**Monitor receiving, cooking, cooling, and holding temperatures.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are using prep sink to clean dishes. Note: Discussed with manager and employees about using 3-vat sink. The prep sink is not connected to grease trap.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: All new employees are not trained for the EH policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed chewing gum while preparing food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food item is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: Idli (steamed rice cakes). Note: Discarded.
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs above rice, raw chicken above curry--walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: lot of items in walk-in refrigerator and prep refrigerator were uncovered. They were not cooling. Uncovered spring roll in 2DR upright freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: idli 98F. Note: Discarded due to unapproved food source.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: heavy cream 56F--left out during lunch rush. Note: Put back in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked chick peas, munchurian, cauli munchurian
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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12/18/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods. Chicken and fish
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shrimp over cooked goat and curry and raw shell eggs stored above noodles.--walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed washed scallions stored under hand washing sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed dough stored on the flloor in walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooked noodles cooling in a big plastic container covered with lid. Also observed sambar cooling outside without temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 54F in water, bean sprouts 48F in water and heavy cream 60F. Note: Add ice to chicken and bean sprouts and heavy cream put back in refg.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Kofta
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins are not being cleaned as required. Observed mold accumulation on the inner surface of the ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: flour container, sides of the fryer, refrigerator doors and shelves at cookline, in-between and under the equipments at cookline.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage area.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the hood filters above wok, floors, ceiling walls, area under 3-vat sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/06/2013 | Routine | |
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