The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- DO NOT store knives between the prep tables.
- Provide a service receipt to the health department for walk-in unit with in 7 days.
- Monitor the walk-in and other refrigerator temperature daily.
- Follow the cross contamination guidelines strictly while storing food items in the freezer and refrigerator units. Post the guidelines close to the units to help employees to follow.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives were stored between the prep tables.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in running water of sufficient velocity to flush particulates to the drain, 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 in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH THE MANAGER. THE KNIVES WERE SANITIZED BEFORE USING.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Egg Roll (47F), Spring Rolls (47F) in Walk-in Refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED VOLUNTARILY.
- 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: Egg Rolls and Spring Rolls in Wlak-in Unit.
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. DATE MARKING INSTRUCTIONS WERE DISCUSSED WITH THE MANAGER.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in (initial/Final) - 47F/43F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. SERVICE THE WALK-IN UNIT AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS. USE ICE WATER TO STORE FOOD INSIDE THE UNIT OR USE OTHER UNITS TO MAINTAIN THE POTENTIALLY HAZARDOUS FOOD TEMPERATURES BELOW 41F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
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02/05/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a service receipt to the Health Department for prep refrigerators.
- Advised the PIC to have more than one CFM.
- 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: Raw chicken over Raw shrimp in the walk-in refrigerator.
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). Food items were relocated. Disucssed with the PIC. Reviewed the cross contamination prevention guidelines that was provided during last inspection.
- 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: Salt, Sugar, and MSG by the cookline.
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. The PIC labled the containers.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives were stored between prep table and prep refrigerator. Rice scoop was in still water.
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.
Discussed with the PIC. The rice scoop and knives were sanitized before placing in container.
- 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: Chicken broth on the stove (85F)
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. Chicken broth was re-heated to 206F. The PIC will maintain the hot holding at 135F. Discussed the hot holding temperature with PIC.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage-Air 2-DR Prep refrigerator (cookline) 45/45F (Initial/FInal), Beverage-Air 2-DR prep #2 (45F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The PIC re-located food items from the unit and moved to a unit that maintains 41 and called service company for repair. Provide a copy of service receipt to Health Department with in 7 days. Suggested to store small portion of food items only in ice filled containers to maintain cold holding.
- 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 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. The CFM arrived during inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Discussed with the PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at Kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided.
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08/06/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- Get the CFM photo ID from ORS Interactive Inc. and send to HD with in 10 days.
6066 Leesburg Pike #200B
Falls Church, VA 22041
(703) 533-7600
- Follow the cross contamination guideline that is provided during inspection. The Freezer and walk-in cooler was re-organized during inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw pork over cooked food item (chicken - cooling).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Food items were re-organized in the cooler to store ready-to eat food item on the top.
- 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: Raw chicken over eggs, raw chicken over pork/beef/shrimp in 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). Walk-in cooler is re-organized to prevent cross contamination. A cross contamination hand -out is provided to the person-in-charge.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink was blocked preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Items were removed from the handwashing sink to make it available to employees.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided by the 3-vat handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided at the sink.
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02/11/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation. Chlorine sanitizer in 3 vat sink: 100 ppm. Discussed public health significance of requiring all employees to strictly follow required hand washing procedures, and taking necessary measures to avoid bare hand contact with food.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling raw chicken.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with employee who washed hands.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Discussed with PIC who instructed employee.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: diced raw onion for topping/ cooked lo mein noodles. No single service gloves available at the start of the inspection.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: Discussed with employees and with PIC. Single service gloves provided during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken and pork wontons in prep cooler #1: 45/46 degrees F.
Correction: egg wash in prep cooler #2: initial/final: 53/40 degrees F
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: ice scoop.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. NOTE: Replace ice scoop.
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08/07/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Chlorine sanitizer concentration in 3 vat sink: initial/final >200 ppm/200 ppm. The public health significance of maintaining foods in cold holding at 41 degree F or below, was discussed with PIC. In addition the following good retail practices were discussed during the inspection: 1) Cleaning shelves in prep coolers and walk-in coolers as often as necessary to prevent accumulation of food debris. 2) Use of hair restraints 3) Prevent contamination of bulk food containers by keeping lids closed. 4) Proper cooling techniques.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef strips/raw pork strips/raw chicken strips/cooked pork egg rolls/raw tofu strips/raw tofu block in walk-in cooler (47/47/47/47/47/47 degrees F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Discussed with PIC and determined walk-in cooler door had been opened for prolonged period (approx. 1 hour) immediately prior to inspection, so that foods were out of temperature for approximately one hour. Door to walk-in closed, and all PHF placed on ice to provide quick chill.
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02/24/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine concentration in 3 vat sink was 100 ppm. Documentation on hood disclosed hood last cleaned 8/17/13 and was scheduled for cleaning 11/17/13.
- 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: Pan of raw beef roast resting directly on pan of raw chicken on shelf over same in freezer.
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). NOTE: PIC reordered stored foods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Fried rice in front service hot hold unit.
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. NOTE: PIC disposed rice.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked breaded chicken in pan on shelf at cookline 50 degrees F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving of walk-in cooler and upper plate of ice machine (not in contact wiht ice)
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed grease collecting at junction between grease extractor and hood.
Correction: Clean the hood/grease extractors as often as necessary to prevent accumulation of grease, prevent food contamination and to promote fire safety.
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11/04/2013 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Discussed need to provide additional bathroom facilities/reduce number seats with PIC.
- 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: Shrimp and raw eggs stored below raw chicken in walk-in cooler. NOTE: PIC reorganized storage in walk-in.
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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: eggwash/garlic and water mixture/ bean sprouts at cookline. 64/50/56 degrees F. NOTE: PIC relocated items to prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener. NOTE: PIC had can opener cleaned and sanitized
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site) (repeated violation)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. One tong provided for removing raw chicken, raw shrimp, raw pork from prep cooler top. NOTE: PIC provided additional tongs.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. NOTE: Towels provided to rear hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/07/2013 | Risk Factor | |
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment
.
Hot water heater: Rheem Ruud, GPV75-75E
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."CFM STATES THAT HAS FORMS FOR EMPLOYEES BUT NOT KEPT ON SITE. KEEP ALL FILLED OUT FORMS ON SITE
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed rice scoop in standing water
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed eggwash at 59F at cookline - DISCARDED, bean sprouts at 50F, fried chicken pieces at 48F, eggroll (vegetable) at 49F on the shelving behind the cookline - PUT INTO REFRIGERATION
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Beverage Air 2 door prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along both of the Beverage Air prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the Beverage Air 2 door prep refrigerators, shelving inside of the walk in
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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 line cook use one tong to take out raw chicken and then raw shrimp - CFM HAD 3 TONGS BROUGHT OUT, ONE FOR EACH TYPE OF RAW ANIMAL FOOD
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.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed one unisex restroom in the food establishment, 20 seats and five employees.
Correction: A maximum of 15 seats is permitted with one restroom. The number of employees subtracted from 15 seats is the number of seats permitted in the establishment.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the hood, the floor adjacent to the grease trap at the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/27/2012 | Routine | |
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