The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Immediately train all employees on how to use Time as a Public Health Control (TPHC) logs provided today. Monitor logs daily and verify that corrective actions are being taken as needed.
2. Create and and monitor temperature logs in order to ensure proper hot holding (135F or above) and proper cold holding (41F or below) temperatures are being achieved.
3. Suggestions have been made to prep less raw meat at a time (i.e., place raw meat in walk-in until employees are ready to slice and portion it).
Please send the following to the health department within 7 days:
1. Copy of Time as a Public Health Control log
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: SUGAR, SALT, MSG.
Correction: PLEASE LABEL WORKING CONTAINERS SUGAR, SALT, AND MSG DAILY. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED OPEN CONTAINERS OF RAW CHICKEN AND RAW BEEF BEING STORED ON FLOOR NEAR 3-VAT SINK.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. PUBLIC HEALTH RATIONALE EXPLAINED. FOOD RELOCATED TO WALK-IN COOLER.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed raw shell eggs stored at room temperature ON PREP TABLE NEAR COOK LINE.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS PLACED UNDER TIME AS A PUBLIC HEALTH CONTROL WITH A DISCARD TIME OF 3:00PM.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: AT COOK LINE- COOKED BROCCOLI, BEAN SPROUTS, AND FRIED CHICKEN WINGS.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ALL ITEMS LABLED WITH A DISCARD TIME OF 3:00PM.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: PLASTIC BOWLS, METAL PANS were found stacked while wet after cleaning and chemical sanitization.
Correction: TRAINING PROVIDED ON HOW TO PYRAMID STACK CLEAN DISHWARE TO FACILITATE PROPRE DRYING. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED EMPLOYEE ITEMS BEING STORED ON DRY STORAGE SHELVING WITH TO-GO BOXES.
Correction: PLEASE PROVIDE EMPLOYEE STORAGE AREA WITHIN 30 DAYS. Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALL ALONG THE COOKLINE AND UNDER PREP UNITS is in need of cleaning.
Correction: PLEASE CLEAN FLOORS AND WALLS OF ESTABLISHMENT REGULARLY AND UPON BECOMING SOILED (I.E., WEEKLY). Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/09/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means of Active Managerial Control:
1. After mixing raw chicken with corn starch place in walk-in cooler/freezer to cool to 41F or below prior to placing in cold wells of prep cooler
2. Provide cups that can be equipped with lids and straws for employee use while working in kitchen
3. Review How to Prevent Cross Contamination hand out provided with employees monthly (provided English and Spanish)
4.Create separate shelving space for the storage of chemicals that is away from all food, food contact surfaces, and single service items
- Critical: 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. OPEN MUGS OF COFFEE AND WATER BEING STORED ON PREP TABLES.
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. ALL DRINKS DISCARDED. MUGS PLACED IN 3-VAT SINK.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: IN WALK-IN COOLER- RAW CHICKEN STORED ABOVE RAW BEEF, RAW BEEF STORED ABOVE COOKED SHRIMP.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). TRAINING PROVIDED. ALL ITEMS RELOCATED TO PROPER STORAGE ORDER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN BEV AIR 2 DR PREP COOLER- RAW CHICKEN X3 (45F, 49F, 47F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED METAL TONGS USED TO HANDLE RAW CHICKEN ALSO USED TO HANDLE RAW SHRIMP IMMEDIATELY AFTER WITHOUT CLEANING BETWEEN EACH USE.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. METAL TONG PLACED IN 3-VAT SINK. PROVIDED TRAINING ON HOW TO PREVENT CROSS CONTAMINATION BY USING DIFFERENT UTENSILS FOR EACH RAW PRODUCT.
- 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. OBSERVED SPRAY BOTTLES OF EQUIPMENT LUBRICANT BEING STORED DIRECTLY ABOVE SINGLE SERVICE ITEMS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. SPRAY BOTTLES OF LUBRICANT DISCARDED
|
07/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please be advised to revise process for batch cooking meats and poultry so that they are not sitting out in prep areas at ambient air temperatures for an extended amount of time prior to be placed in walk-in cooler. Storing potentially hazardous foods (i.e., chicken, beef, pork, and cooked veggies) above 41F and below 135F greatly increases the risk of bacterial growth and food-borne illness. Suggestions made by EHS to prep, marinate, and immediately place these items in walk-in cooler. Also, EHS advised relocating in-use rice scoop to hot water at steam wells to preclude the accumulation of food and debris.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: RICE SCOOP IN CONTAINER OF WATER AT 74F.
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. SCOOP PLACED IN WATER LOCATED AT STEAM WELL (177F).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WET WIPING CLOTHS WERE PLACED IN SANITIZING SOLUTION.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method:
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. ITEMS WERE PLACED IN WALK-IN COOLER.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: COOKED BROCCOLI AT PREP TABLE (64F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS WERE DISCARED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: COOKED NOODLES, COOKED CHICKEN WINGS, COOKED PORK.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ITEMS WERE PROPERLY DATE MARKED.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
|
01/29/2015 | Routine | |
The purpose of today's visit was to respond to a complaint received on 1/28/15. The complainant stated that food was being stored on the floor, mice traps were in the bathroom, and that the kitchen area was unclean. EHS discussed proper food storage in order to protect food from physical, chemical, and biological contamination. Pest control service was being done during inspection. No evidence of mice, mice traps, or other pests were found. Kitchen area was reasonably clean. Complaint not confirmed.
No violation noted during this evaluation. | 01/29/2015 | Complaint | |
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.--OBSERVED FOOD CONTAINERS ON THE FLOOR INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER. OBSERVED BAG OF ONIONS ON FLOOR IN DRY GOODS STORAGE AREA.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.--MANAGER MOVED ALL ITEMS TO SHELVING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED DUMPLINGS AND BREADED CHICKEN INSIDE THE BEVERAGE AIR PREP COOLER WITHOUT DATE MARKING. OBSERVED BREADED CHICKEN AND CHICKEN WINGS INSIDE THE WALK-IN COOLER (WIC) WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED REFRESHER TRAINING ON DATE MARKING TO MANAGER. ITEMS LISTED WERE DATE MARKED DURING TIME OF INSPECTION.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site) (repeated violation)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED BOTTLE OF PESTICIDE UNDER THE THREE COMPARTMENT SINK.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--MANAGER REMOVED BOTTLE. ENVIRONMENTAL HEALTH SPECIALIST PROVIDED TRAINING ON WHY ONLY A CERTIFIED PEST CONTROL TECHNICIAN CAN ADMINISTER PESTICIDES.
|
08/05/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:--OBSERVED RAW CHICKEN OVER RAW SHRIMP INSIDE THE WALK-IN COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). --EHS PROVIDED TRAINING TO CFM ON PROPER RAW FOOD STORAGE. CFM MOVED ITEMS TO PREVENT CROSS CONTAMINATION.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED GARLIC AND OIL MIXTURE AT COOKLINE STAND WITHOUT TIME MARKING.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--CFM PLACED TIME MARKING ON GARLIC AND OIL MIXTURE DURING TIME OF INSPECTION. EHS PROVIDED REFRESHER TRAINING ON THE USE OF TIME AS A PUBLIC HEALTH CONTROL TO CFM.
- 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:--OBSERVED DISHWASHER WASH AND RINSE PLASTIC STORAGE CONTAINERS WITHOUT SANITIZING THEM.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--EHS PROVIDED TRAINING TO FOOD EMPLOYEES ON PROPER SET-UP OF THREE COMPARTMENT SINK AND THAT EACH UTENSIL/EQUIPMENT MUST BE WASHED, RINSED, SANITIZED, AND THEN AIR DRY.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--EHS OBSERVED LARGE BOTTLE OF BLACK FLAY PESTICIDE SPRAY UNDER THE THREE COMPARTMENT SINK.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--EHS PROVIDED TRAINING TO CFM ABOUT PESTICIDE USE. CFM STATED THAT THEY HAD SPRAYED FOR COCKROACHES. CFM REMOVED PESTICIDE FROM THE ESTABLISHMENT. THE ESTABLISHMENT IS TREATED MONTHLY BY A PROFESSIONAL PEST CONTROL COMPANY. PEST RECEIPT OBSERVED DURING TIME OF INSPECTION.
|
10/30/2013 | Risk Factor | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:--RAW CHICKEN OVER RAW BEEF IN WALK-IN COOLER
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). --EHS PROVIDED TRAINING ON PROPER STORAGE. CFM REARRRANGED ITEMS TO PREVENT CROSS CONTAMINATION.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:--OBSERVED SUGAR, FLOUR WITHOUT LABEL
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.--CFM PLACED LABELS ON ALL CONTAINERS.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.--OBSERVED CRATES OF RAW CABBAGE ON FLOOR. OBSERVED SHRIMP AND CHICKEN ON FLOOR IN WALK-IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.--CFM REMOVED ITEMS FROM FLOOR.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED COOKED BREADED CHICKEN(76F) AND COOKED CHICKEN WINGS(73F) COOLING FOR 1.5 HOURS ON COUNTER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED EGG NOODLES, COOKED CABBAGE, COOKED DUMPLINGS IN WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): GARLIC AND OIL MIXTURE
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.--EHS HAD CFM FILL OUT AND SIGN: TIME AS A PUBLIC HEALTH CONTROL PROCEDURE DURING TIME OF INSPECTION.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED GARLIC AND OIL MIXTURE AT 78F AT COOK LINE WITHOUT IDENTIFICATION THAT TIME IS USED AS THE PUBLIC HEALTH CONTROL.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--EHS PROVIDED TRAINING TO CFM ABOUT THE USE OF TIME AND HOW TO PROPERLY IDENTIFY THE FOOD ITEM.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
|
06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about New China Taste, 5910 North Kings Hwy, Alexandria, VA 22303 »