The men's rest-room urinal was observed out of order and in need of repair. Plumbing connections underneath the 1-compartment kitchen preparation sink observed leaking and in need of repair. Kitchen ventilation system observed in need of cleaning. Floor/wall surface throughout the facility observed in need of cleaning and repair. Chlorine sanitizer solution in the mechanical dishmachine checked for proper concentration using the provided test strips (50-100 ppm). Mussel tag: MA-3257-SS. Renew annual health license prior to December 31, 2015.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered employee beverage observed stored on the front salad preparation unit.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label (proper method was discussed with the manager).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: Shellstock tag observed missing from the oyster container (product was discarded by the person in charge).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Small plastic container observed improperly stored in the handsink basin at the coffee/salad preparation area.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Upon arrival, disposable paper towels were not properly observed at the kitchen handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: Handwashing signs not properly observed posted at each handwash sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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12/28/2015 | Risk Factor | |
- Shellstock, Maintaining Identification (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed foods in the 2 door salad prep unit cold holding at improper temperatures (feta cheese 50 F, goat cheese 51 F, cut leafy greens 48 F, cut tomatoes 46 F). Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Foods prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of utensils an food containers stored as clean are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the inside of the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Hand Drying Provision (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels. Need towels which are individually dispensed (doesn't require holding roll to tear off).
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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08/27/2015 | Risk Factor | |
- Hands and Arms/When to Wash (corrected on site)
Observation: Food employees failed to wash their hands during food preparation when changing tasks. Corrected by instruction.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Shellstock, Maintaining Identification
Observation: Inadequate record keeping system of Shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Cooling, Cooked Food
Observation: Rice cooked yesterday (58 F) was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed various foods in the walk-in cooler cold holding at the improper temperatures of 46 F to 50 F. Time/temperature control for safety foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the wiping cloths used under the cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Fixed, Spacing or Sealing
Observation: The warewashing equipment back splash not sealed to adjoining equipment or walls since it exposed to spillage or seepage.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The Following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:
1. Gaskets on the four door refrigerator sand the Victory two door refrigerator
2. Walk-in cooler is not maintaining an ambient air temperature of 41 F and below
3. Ice machine lid is broken
4. Kitchen prep unit is not operating, ice is used in top portion to keep foods cold.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the cutting board on the kitchen prep unit are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the equipment in the warewashing area (spray hose , dish machine, drainboards and garbage disposal) are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of dishes and utensils stored as clean are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Maintained in Good Repair
Observation: The garbage disposal in poor repair and leaking obnoxious odor and liquids.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individually dispensed towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food. The front prep area and bread prep area is not provided with adequate lighting.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Walls are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed mice droppings on shelving in warewashing area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors and walls under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/22/2015 | Routine | |
Reseal/caulk around the kitchen handsink. The kitchen hood vents and wall behind the cook-line observed in need of cleaning. Warewashing area in need of cleaning. Floor surface under the cook-line and underneath all kitchen equipment in need of cleaning. Several mice droppings observed on the floor underneath the preparation unit(s). The interior of the 2-door preparation unit was observed damaged and in need of cleaning/replacement. Several cutting boards observed scratched and scoured. Kitchen shelving throughout facility in need of cleaning. Mop sink room in need of cleaning. Small roach observed on the wall in the warewashing area. Lights in the dry storage hallway observed not properly working. A pest control company does routinely service the restaurant. Interior and exterior of the dishmachine observed in need of cleaning. Some food containers observed stored on the floor in the walk-in refrigerator. The ice machine was observed leaking and the door to the ice machine was observed broken. The outside refuse area was in need of cleaning. Several fruit flies observed in the bread cutting area.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered drink container observed on the kitchen spice storage shelving.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Shellstock tags are missing from the shellstock containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label (corrected by instruction).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Fish chowder (119 F) and onion soup (120 F) on the steam table observed hot holding at improper temperature. Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The chlorine sanitizer concentration in the mechanical dishmachine was observed at improper concentration (<10 ppm). The service technician will be contacted by the person in charge. Properly sanitize equipment/utensils in the bulk sink basin until the unit has been properly serviced.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the cook-line handsink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working spray containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/29/2014 | Risk Factor | |
1. Self-closing mechanism on women's toilet room door and men's urinal are not maintained in good repair.
2. There's no 3-compartment sink in the facility
- Contamination from Hands/Preventing Contamination by Employees (corrected on site) (repeated violation)
Observation: Food employees contacting exposed, ready-to-eat food (Penne pasta) with their bare hands. An employee was observed serving sliced lemons on drinks with bare hands.
Correction: Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) The permit holder obtains prior approval from the regulatory authority
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient/Preventing Contamination (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also used as food at bar.
Correction: After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Grilled chicken fillet hot holding at the improper temperature of 92-115F.
Correction: (reheated) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Butter (45F) and Jalapeno+tomato salsa (45F) were observed at improper cold holding temperature in walk-in refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:
1. Gaskets of "Continental" 4-door refrigerator and "Victory" 2-door refrigeator
2. Walk-in refrigerator appears not maintaining proper cold holding temperature (corrected during inspection)
3. Ice machine lid is broken
4. Kitchen prep refrigerator (not in use
Correction: no foods)
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The gaskets, doors and door handles of all the cooling equipment are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles in kitchen where food employees are working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting
Observation: Light bulbs are burnt in "Victory" 2-door and "Victory" 1-door refrigerators.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a valid 2014 license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
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01/24/2014 | Routine | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food with their bare hands. Employee cutting bread with bare hands at salad station.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. Unwrapped sliced cheese observed in direct contact with refrigerator shelving in 4 door uprt kitchen unit.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. No hand soap available at bar hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage (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 and/or is not clearly visible to food employees. No hand wash signage at kitchen and salad station hand sinks. VDH hand wash signs provided.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Restrictions/Presence and Use (corrected on site)
Observation: 565 Plus XLO Contact Insecticide is not required for the operation and maintenance of the food establishment. Discarded.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
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07/24/2013 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The prep table is not working ( no food inside).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the bread cutting board is no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Critical: Handwashing Sinks/Numbers and Capacities
Observation: No hand sink inside the kitchen, the hand sink has been removed for repairs, (repairs expecting to finish in a few days) employees are using the bar hand sink but there is a door in between.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Cleaning, Frequency and Restrictions
Observation: All floor surfaces needs cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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05/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mele Bistro, 1723 Wilson Blvd, Arlington, VA 22209 »