Provided ServSafe flyer and copy of FDA Form 1B in English
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in Traulsen RIC are 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry, and there is no means to do so.
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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02/05/2016 | Routine | |
- Thawing
Observation: Improper methods used to thaw raw shrimp, which was in standing water at 74 degrees F.
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
- Cooling Methods
Observation: The methods used for cooling were not adequate. Thick crabcake mix in 4 inch deep lexan requires methods to expedite cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment anual washing sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining walls since it is exposed to spillage or seepage.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar 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
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Restricted use wasp and hornet spray observed in kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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09/16/2015 | Routine | |
Tee operator provided a service invoice from Vaughn Enterprises for service/repair of the chemical dishmachine. Also noted, the operator provided information from Bricker refrigeration concerning the service/repair of the downstairs refrigeration unit.
No violation noted during this evaluation. | 07/09/2015 | Follow-up | |
The facility is not currently in operation at this time. All the equipment within the food processing area has been disconnected during today's inspection and will subsequently in the future be place in production once repairs to the handsink plumbing and equipment has been completed. The operator will contact the Chesterfield Health Dept. prior to operation.
No violation noted during this evaluation. | 07/09/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test strips during today's inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement ( hamburger and tuna menu products on the dinner and lunch menus).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen small condiment 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 - Good Repair and Proper Adjustment
Observation: A constant drip from the ceiling seam in the downstairs walk-in cooler and from the walk-in cooler condenser unit was observed during today's inspection.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue ( popcorn kernels) or other debris on the following nonfood-food contact surfaces: currently unused popcorn machine, in the downstairs storage area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chemical dishmachine test at 10 ppm chlorine during today's inspection. The operator was informed to conduct warewashing at the three compartment sink until the chemical dishmachine is repaired.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the side bar handsink.
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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05/06/2015 | Routine | |
The operator provided a digital metal probe thermometer, chlorine and quat tst strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pasta salad prepared 1/20/15 and stored in the reach-in cooler measured 43 degrees F, during today's inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The American Dish Services chemical dishmachine tested 0 ppm chlorine during today's inspection. The operator was informed to utilize the three compartment sink for warewashing until servicing/repair of the chemical dishmachine.
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.
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01/23/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test strips and an Employee Health policy during today's inspection. The facility is currently offering a limited menu due to recent changes in staff. Consumer Advisory information and letter of parasite destruction were also discussed at this time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit ( Raw chicken was observed stored above raw hamburger patties and ready to eat cold cuts in the Traulsen reach-in cooler..
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( a metal cup was observed laying in the ice bin at the smokine bar area).
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: A pan of mac & cheese prepared > 24 hours and stored in the Traulsen reach-in cooler measured 44 degrees F
Correction: the mac & cheese were cold holding at improper temperatures. The operator removed and discarded the food item.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chili, mac & cheese, and barbecue in the kitchen Traulsen Reach-in cooler and prepared and held > 24 hours were 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 dust and grease on the hood filters above the chargrill, on the cookline.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine measured 0 ppm chlorine when tested. The operator later primed the sanitizer pump on the chemical dishmachine and the sanitizing level measured 50 ppm chlorine.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( Several live fruit flies were observed around the common areas bar handsink/beverage service area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/02/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test trips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs on the bar hot dog roller unit was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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06/19/2014 | Routine | |
The facility/pavilion is utilized for special events or as needed. No food processing was observed during today's inspection. I instructed the person-in-charge to clean and sanitize all surfaces prior to operation and verify that all refrigeration equipment can maintain food product temperatures of 41 degrees F or below.
- 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: dirt and debris was observed in the handsink basin, exterior of the cookline and service equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/19/2014 | Routine | |
The chemical dishmachine is not currently being utilized by the foodservice operation. The facility currently uses the three compartment sink for warewashing, until receipt of chemicals and hook-up for the chemical warewashing machine.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rusted shelving and pitted interior were observed in the kitchen three door reach-in cooler
Correction: the reach-in cooler was observed in a state of disrepair and damaged.
- Floor Carpeting, Restrictions and Installation (repeated violation)
Observation: Carpeting installed as floor covering in basement event storage area where the ice machine and sink are located (A portion of the carpeting had been removed under the ice machine during today's inspection- carpeting was still existing in the other areas of the basement event storage room)
Correction: Remove carpeting and replace with approved floor material.
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04/18/2014 | Follow-up | |
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection. The operator is currently utilizing the three compartment warewashing sink at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: Rusted shelving and pitted interior were observed in the kitchen three door reach-in cooler
Correction: the reach-in cooler was observed in a state of disrepair and damaged. Also noted was heavy ice accumulation on the flooring and shelving, inside the basement walk-in freezer.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The chemical dishmachine measured at 0 ppm chlorine when tested.
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.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in basement event storage area where the ice machine and sink are located.
Correction: Remove carpeting and replace with approved floor material.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (basement paper/chemical/equipment storage area).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( the chlorine sanitizer tested at 200 ppm+ in the three compartment warewashing sinks)
Correction: Utilize only chlorine sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/28/2014 | Routine | |
Upon arrival at the facility, I was informed by the developer, that all of the food service staff had been relieved of the job duties and that the only food service operation is currently the small bar area and a customer self-service hot dog service. My contact card was issued to the developer, to contact the Chesterfield Health Department prior to the food service operation. The proposed opening date is scheduled for the 1st or 2nd week of March 2014.
No violation noted during this evaluation. | 02/21/2014 | Other | |
All of the previously cited violations have been corrected during today's inspection (Accessibility to the only food processing/warewashing/cookline handsink was observed today).
Note: An accessible handwash sink for the potential service of the hot dogs, by food workers, in the smoking area, was again discussed with management.
No violation noted during this evaluation. | 10/21/2013 | Other | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. A discussion on the availability and accessibility of a handwash station in close proximity to the cookline occurred at this time.
- Food Display
Observation: The food on display is not protected from contamination (the hot dogs on the dining area customer self-service heated hot dog roller unit was observed without a sneeguard) .
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (cook temp- 130 degrees F).
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Heavy cream in the smoking area refrigeration unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in the food prep area reach-in freezer and reach-in 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored directly on the floor inthe lower level sprinkler room area.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory along the cookline and in the smoking bar area, preventing routine handwashing by food workers (previously installed handsink had been removed in ).
Correction: Install an additional handwash lavatory along to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the non smoking bar area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering under and around the lower level ice machine.
Correction: Remove carpeting and replace with approved floor material.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (warewashing area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the lower level walk-in cooler and walk-in freezer (light were observed blown in the affixed lighting fixture).
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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09/27/2013 | Routine | |
The facility provided a chlorine and quat test strips and probe thermometer were available during today's inspection.
The facility is approve to operate with the existing cookline hood suppression system, newly renovated bar areas, installed chemical dishmachine and relocated 3 compartment sink.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: 3 compartment sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the 3 compartment immediately.
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06/13/2013 | Routine | |
A limited compliance inspection for the renovations to the food service and bar areas. Previously cited 6/11/13 violations have been corrected
No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
An inspection was conducted as it relates to the renovations/remodeling to the food service and bar areas. The facility is currently closed for operation and the proposed opening date for operation will be 6/29/13.
- Plumbing System Maintained in Good Repair
Observation: Open plumbing lines/fixtures were observed in the kitchen/storage area
Correction: Repair and maintain all plumbing components and fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture around the column in the kitchen was observed not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings
Observation: Unsealed porous sheetrock was observed in the basement storage area
Correction: the basement wall finish/coverings was observed not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Light Bulbs Protective Shielding
Observation: Unshielded light bulbs in the lighting fixture was observed secured tot he front of the food storage rack, in the basement storage area.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the basement walk-in cooler and walk-in freezer units.
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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06/11/2013 | Other | |
The facility to be utilized for special events or as needed.
- Light Bulbs Protective Shielding
Observation: Light bulb under the hood system was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Old food debris and residue was observed on the floor by the handwash sink
Correction: noted in need of cleaning.
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06/11/2013 | Routine | |
Storage of disposable single service items were observed being stored in the basement sprinkler room, but is scheduled to be relocated to another area as the renovation/remodel comes to a close.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The sliced ready-to-eat (RTE) cold cuts in the cookline refrigeration unit (maketable) were 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes in the walls by the three compartment sink and chemical dishwasher was observed not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/20/2013 | Follow-up | |
Note: Area rugs were observed in the employee/member first floor male and female restrooms. Quat test kits and probe thermometer were available during today's inspection. Violations are to be corrected by the compliance inspection. Repairs and renovations were observed in a limited area of the kitchen.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (Clean utensils were observed stored in a soiled standing bucket and in the soiled utensil drawer on the cookline)
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.
- Food Storage - Prohibited Areas
Observation: Food stored in mechanical rooms (Canned, dry food products and single service disposable items were observed stored in the basement sprinkler room).
Correction: Cease food storage in mechanical rooms.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked rice mixture (which had been prepared 3/7/13), sliced turkey, sliced ham, crab cakes beef burgers 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cold cuts in the cookline refrigeration unit (maketable) 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef burgers and steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: interior surfaces of the cookine microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Holes in the walls by the three compartment sink and chemical dishwasher was observed not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toxics - Separation of Toxics
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the basement storage area.
Correction: Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/08/2013 | Routine | |
The Pavilion is operated on a seasonal basis and for special events. The facility and corresponding equipment shall be cleaned and sanitized prior to use.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Pavilion handwash sink 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.
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03/08/2013 | Routine | |
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