The Person in Charge has not obtained a Northern Virginia Certified Food Protection Manager's Card and faxed it to the Alexandria Health Department.
Thank you for getting this card
- 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. Chlorine solution is currently being used.
Correction: Obtain a chlorine solution test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: The inside of the ice machine has a build up of grime on the lip above where ice is dispensed.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Ice machine is to be cleaned more regularly by the establishment.
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02/04/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. Please obtain a new Northern Virginia Certified Food Protection Manager card. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Instructions on where to obtain the card were provided to the Person in Charge.
2. Ensure that all food employees are washing their hands often and after any time when possible contamination may have occurred.
3. Please keep all Time/temperature Control for Safety Foods (TCS foods) either hot at 135°F or above or cold at 41°F. Use approved thawing methods for thawing foods and do not leave foods out on counter to thaw.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge had an expired Northern Virginia Certified Food Protection Manager card at the time of the visit. He had just taken a food safety course and is in the process of getting his card renewed.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed a food employee fail to wash their hands before donning new gloves.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash hands and put on new gloves.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open cup of tea on food prep table in back.
Correction: Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw. the beverage was removed by Person in Charge.
- Thawing / Approved Methods (corrected on site)
Observation: Observed a box of frozen cheesesteaks sitting next to grill on cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Large containers of pizza sauce in back 2 door True refrigerator is not date marked and as per Person in Charge they make enough sauce to last 1 week.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on January 1 they shall be date marked with a "use by" date not exceeding January 8. Person in Charge provided date marking to sauce that was made yesterday.
- 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. Chlorine solution is currently being used.
Correction: Obtain a chlorine solution test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The inside of the ice machine has a build up of grime on the lip above where ice is dispensed.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Ice machine is to be cleaned more regularly by the establishment.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. No handwashing signs provided at sink next to 3 compartment sink nor in restroom used by employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Two handwashing stickers were provided to the Person in Charge.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed that concentration of chlorine being used to sanitize was about 200 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was adjusted so that concentration was 100 ppm.
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01/13/2016 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handler did not wash for a full 20 seconds and did not use paper to turn off faucet after washing hands (proper method discussed and demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands (food handler did not was hands before putting on new gloves, after handling raw meat) corrected during inspection
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop kept on ice machine (keep scoop in a clean and dry location)
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: deli meats
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1 they shall be date marked with a "use by" date not exceeding 6/7.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach, some strips provided)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowls, ice scoop, parts od slicer (3 comp sink was not set up and items were just washed and ir dried. 3 comp. sink was set up during inspetion and items properly sanitized)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Refrigerated Medicines / Container Requirements (corrected on site)
Observation: Refrigerated medicines for employees or children are not being stored in leakproof container (placed in container)
Correction: Refrigerated medicines shall be stored in leak proof containers to prevent food contamination.
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06/16/2015 | Routine | |
This visit was made to conduct a follow-up evaluation to the routine evaluation conducted on February 24, 2015. Observation 11-2-25 has been corrected since the previous evaluation.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Protection Manager (FPM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Condensor line for walk-in freezer is dripping into a hotel pan (constant flow).
Correction: Repair leak and maintain plumbing fixture.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs throughout kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/06/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Make sure Time/Temperature Control for Safety (TCS) foods are properly cooled within recommended parameters. Proper cooling handout provided.
2. Make sure food employees know to wash their hands in designated hand sinks and not in the 3-compartment utensil washing sink.
3. Please take your serve safe certificate to ORS Interactive to obtain your Northern VA certified Food Protection Managers certificate.
Note: A follow-up visit will be conducted on March 6, 2015 to verify correction of Food Protection Manager unless you submit copy of certificate via fax, email, or mail. A $100 civil penalty will be issued if not corrected by the follow-up evaluation.
--Repeat observations are subject to civil penalties.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Protection Manager (FPM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing / Where to Wash (corrected on site)
Observation: Observed food employee wash his hands in the 3-compartment utensil washing sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and sinks used to clean and sanitize equipment and utensils. Corrected by discussing with the food employee and manager where to properly wash hands.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: four large containers of pizza sauce were between 63-71°F in the True 2-door upright refrigerator. As per manager/owner the sauce was prepared the previous night, cooled using an ice bath, placed in the containers (with lids) and stored in the upright refrigerator. No temperature was taken to verify cooling parameters.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discarding all four containers of pizza sauce. Proper cooling handout provided.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pasta, pizza sauce, and cut tomatoes.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on February 1, 2015 they shall be date marked with a "use by" date not exceeding February 7, 2015. Corrected by discussing proper date marking with manager and food employee.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: deli meats.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Corrected by discussing proper date marking with manager and food employee.
- Plumbing / Maintained in Good Repair
Observation: Condensor line for walk-in freezer is dripping into a hotel pan (constant flow).
Correction: Repair leak and maintain plumbing fixture.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs throughout kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (kitchen hand sink).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by providing hand washing sign.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Two spray bottles hanging on shelf above drain board of 3-compartment utensil washing sink.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Corrected by relocating chemical spray bottles.
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02/24/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Improper holding temperatures/time-temperature relationships
2. Poor personal hygiene/hands as a vehicle of contamination
No violation noted during this evaluation. | 10/17/2014 | Training | |
This visit was made to conduct a risk factor assessment. Owner has renovated the kettle cooking preparation area in the kitchen behind refrigeration units. Floors, walls, and ceilings have been constructed of approved materials. Ceiling fan parts are on order and scheduled to be repaired by the end of the month. Thank you for making necessary improvements.
Note: There was no cold water at the front counter hand sink at the time of the evaluation. As per Certified Food Manager the bottom valve must have been turned off when the new kettle was installed. Cold water shall be restored to provide adequate hand washing facilities for food employees.
Note: Contact the Alexandria Health Department before making any changes in the kitchen or starting new construction.
-Repeat observations are subject to civil penalties.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The hand sink adjacent to the 3-compartment utensil washing sinks has a fan stored in front preventing access for employee hand washing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating fan to make hand sink accessible.
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05/30/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. On November 8, 2013 a follow-up evaluation was conducted to discuss surface requirements for the cooking kettle preparation area located in the kitchen behind the True upright freezer. No correction has been made since the previous inspection to provide a smooth, durable, and cleanable surface (walls are rusted) and the ceiling fan is still not operational or properly covered. As per Certified Food Manager (CFM), this prep area requires custom parts and they are in the process of renovating area. CFM stated no food preparation is taking place in this area and all pizza sauce is being cooked on top of the grill.
2. Contact the Alexandria Health Department before making any changes in the kitchen or starting new construction.
--Repeat violations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection. CFM was caught up in traffic.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action. CFM arrived at the end of the inspection.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Sanitizer concentration was >200ppm as per chlorine test strip (bleached out white).
Correction: Utilize chlorine sanitizer that meets the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Use 1 teaspoon chlorine bleach per gallon of water. Corrected by making new sanitizer (chlorine test strip registered 100ppm).
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02/20/2014 | Risk Factor | |
This visit was made to conduct a follow-up to the Cooking kettle located in the kitchen. The following items need attention:
-Surrounding 3 walls adjacent to the kettle are no longer cleanable (rusted) and need to be repaired to provide a smooth, durable, and cleanable surface.
-Provide a fan cover for ceiling fan.
-Make sure ceiling fan is operational and provides sufficient ventilation as per code requirements. Recommend contacting code for compliance.
Note: Contact Alexandria Health Department before making any changes in the kitchen or starting new construction.
No violation noted during this evaluation. | 11/08/2013 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items need attention:
1. There is insufficient ventilation for the commercial grade steam kettle stored in the cubby behind the True upright freezer. Currently the fan system in not operational. Alexandria Health Department will return at a later date to evaluate ventilation.
2. At the time of the inspection, Person-in-Charge (PIC) did not have a current Northern Virginia Certified Food Manager (CFM). Fax a copy of the CFM card to Rebecca at (703) 746-4919 once obtained.
3. Through discussion with the PIC, current cooling practice for the spaghetti sauce is to cool in large 8 gallon containers in the True 2-door upright refrigerator. Potentially Hazardous Foods shall be cooled within 2 hours from 135F to 70F
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: person in charge and food employees could not list reportable symptoms or the Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Observed food worker handling raw bacon and proceed to touch equipment doors without properly washing her hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by having her wash her hands and discussed when to wash hands.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (bottled water in True glass door refrigerator in back kitchen).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Corrected by removing the bottled beverage from refrigerator.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking in an area other than designated break area (kitchen) while preparing/handling food or contacting clean food contact surfaces.
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. Corrected by discussing with the person-in-charge proper places to eat and drink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: tuna wrapped in saran wrap stored directly on top of raw hard shelled eggs in the True prep refrigerator across from grill.
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. Corrected by relocating the tuna and discussing cross contamination and proper food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cheescake in True glass door refrigerator, BBQ beef and tuna in both True 2-door prep refrigerators.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on October 16 they shall be date marked with a "use by" date not exceeding October 23. Corrected by discussing proper date marking and properly dating the above mentioned food items.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottle not properly labeled when cleaning chemical compound.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles of bleach and handsoap were stored on the shelf above the 3-compartment sink and 2 spray bottles of cleaning compounds were hanging on a shelf above the drainboard at the 3-compartment sink.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by moving the above mentioned containers of chemicals to floor under 3-compartment sink.
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10/16/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not find the employee health policies. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Equip/Nonfood-Contact/Cleaning Frequency
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: filters and filter system excessively greasy.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/12/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate employee health policies. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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01/31/2013 | Risk Factor | |
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