Today's visit is a follow-up to verify that a complete consumer advisory disclosure statement and reminder statement are included on all dine-in menus. EHS observed that all the dine-in menus have been corrected to include a complete consumer advisory. Please maintain all menus as corrected with a complete consumer advisory, especially during menu changes and updates.
No violation noted during this evaluation. | 12/28/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please update all the dine-in menus to add the consumer advisory disclosure statement by December 27, 2015. A follow-up inspection will be conducted unannounced the week of December 28, 2015 to verify that all menus have been corrected to include a complete consumer advisory disclosure and reminder statement. Please implement short term and long term active managerial control practices in order to maintain all critical and/or repeat violations as corrected. EHS provided CFM with and discussed the following handouts: receiving food temperature log, time as a public health control, consumer advisory sample menu and active managerial control.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures:--------four packages of bean sprouts received at 51-52F.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. DISCARDED.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored at room temperaure.
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.
- 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:-----------bean sprouts in two locations.
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. ITEMS WITH START AND END TIME.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the dine-in menu without proper disclosure:-----------tai (raw steak).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PER CFM THERE HAS BEEN A RECENT MENU CHANGE AND THE DISCLOSURE STATEMENT WAS ACCIDENTALLY LEFT OFF.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the main handsink in the kitchen being used to store a container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CONTAINER RELOCATED.
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12/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: CFM Guidelines, cooling methods in Vietnamese and Spanish, cooling log and sign in English, Spanish, sample menu containing complete consumer advisory disclosure and reminders statement and active managerial control in English and Vietnamese. Please update the menus within 10 calendar days with a complete consumer advisory disclosure and reminder statement and fax or email a picture to EHS Zone E3.
- 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 and MSG.
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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------cooked beef broth at 50F after cooling over 10 hours in the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- 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 beef broth at 52F after thawing at room temperature overnight.
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. DISCARDED.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. Per CFM raw shell eggs sitting out overnight.
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. DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the dine-in menu without proper disclosure:------tai (raw steak).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):------both kitchen prep coolers.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers (previously labeled on container top as being for "Edible Swine Blood) were observed reused for the storage of raw cut vegetables and cooked tofu.------EHS also observed several of these containers in the clean utensil storage area.;Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. KITCHEN HANDSINK RE-STOCKED WITH SOAP.
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06/08/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were noted inside the walk-in refrigerator/
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. (Container covered during g the inspection).
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08/18/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Several containers of food were found uncovered inside the walk-in refrigerator and walk-in freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly during storage to prevent contamination
- 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. Boxes of dry noodles were noted on the floor near the back entrance.
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.
- 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: Cooked beef noodle, cooked steak, beef broth.
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. (Dated accordingly)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The mop bucket is soiled and is in need of cleaning.
Correction: Maintain the mop bucket in clean condition . Clean it more often.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the ware washing area, equipment and storage area. The ceiling light in this area has burned out.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out ceiling light bulbs to provide better lighting.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling light bulbs in the cooking area are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace then burned out light bulbs for proper illumination above food prep surfaces.e.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor inside the walk-in refrigerator and other areas are not maintained in good repair. Floor tiles are missing in some areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. replace missing floor tiles, and level the space on the grease trap lid to prevent tripping.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under shelving, cold prep tables located on the cookline, inside the walk-in refrigerator,behind the ladder beneath the hot water heater near the is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Pull out the cold tables and clean the floor underneath. Clean the floor drains. Clean the floors inside the walk-in cooler, remove unnecessary items behind the ladde,r and clean the area thoroughly. Maintain the floor throughout the kitchen and ware washing areas in clean condition at all times to prevent pest presence.
- Absorbent Materials on Floors, Use Limitation
Observation: Observed the use of absorbent materials on the floors. An absorbent wooden mat was found on the grease trap cover at the ware washing station
Correction: Absorbent materials such as sawdust, wood shavings, granular salt, baked clay, or diatomaceous earth are not easily cleanable and shall not be used on floors. The wood floor mat is very soiled and not easily cleanable. Remove it from the premises. You may replace the wooden mat with a rubber mat designed for use in well areas of food establishments.
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03/13/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container during storage to prevent contamination of the food.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in refrigerator and 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large amount and in deep containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: egg rolls = 99-F
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. (relocated)
- 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: Sliced white meat chicken=55-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. (relocated)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/CHLORINE test kit.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution due to a lack of a test kit on premises..
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfrfcase of cthe warewashing machine are soile with debris and lime.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers for tofu were observed reused for the storage of vegetables and other foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling in the women's restroom is not maintained in good repair. This ceiling has been damaged by moisture/water. The grease trap area has a step down that needs to be covered or leveled to prevent falls/injury.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor inside the walk-in refrigerator and walk-in freezer is in need of cleaning. The floor in the walk-in refrigerator was also note to be slippery.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Also, keep the floor dry tp prevent falls or injury.
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10/11/2013 | Routine | |
- Utensils in Good Repair / Discard (corrected on site) (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Bulk food container covers broken.
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.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Stainless steel cart near the kitchen door, 2) deep-fryer compartment, 3) exterior surfaces of food container lids/covers.
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.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: The floor area around the grease trap is not easily cleanable due to unfinished construction work on the floor tiles. Tiles are also missing at the base of the walls, on the floor near the back door, and in the walk-in coolers.
Correction: Level the floor and replace the missing tiles. remove the cardboard liners from the grease trap surface.
- Physical Facilities Good Repair (corrected on site) (repeated violation)
Observation: Observed that the floor areas near the grease trap, back door entrance to the kitchen, walk-in coolers and the tiles at the base of the walls are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor inside the walk-in freezer and walk-in refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep all toxic chemicals including chemicals at a location way from food and utensils to prevent contamination.
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06/18/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and walk-in freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Bulk food container covers broken.
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.
- 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: 1) Stainless steel cart near the kitchen door, 2) deep-fryer compartment, 3) exterior surfaces of food container lids/covers.
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.
- Floor / Wall / Ceiling / Cleanability
Observation: The floor area around the grease trap is not easily cleanable due to unfinished construction work on the floor tiles. Tiles are also missing at the base of the walls, on the floor near the back door, and in the walk-in coolers.
Correction: Level the floor and replace the missing tiles. remove the cardboard liners from the grease trap surface.
- Physical Facilities Good Repair
Observation: Observed that the floor areas near the grease trap, back door entrance to the kitchen, walk-in coolers and the tiles at the base of the walls are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor inside the walk-in freezer and walk-in refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep all toxic chemicals including chemicals at a location way from food and utensils to prevent contamination.
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04/29/2013 | Routine | |
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Train employees on proper cooling methods. and proper hot holding methods
- 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 the last inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. A food employee was observed wearing bracelets.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bags of rice and boxes of noodles were noted on the floor.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: over filling food containers in large containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: egg rolls
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. ( reheated)
- 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:cooked white meat chicken, sliced raw meat, soup broth.
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.(amounts of affected foods were reduced in each container, broth reduced and ice paddle placed in the core of the broth, )
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door entrance to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent entry of insects and mall animals.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles and wall tiles are not maintained in good repair. Some floor tiles and wall base liner are missing at some locations.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace missing wall and floor tiles.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floor in the back work area below the hotwater heater is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. Wet mops were noted on the floor near the hot water heater.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Absorbent Materials on Floors, Use Limitation (corrected on site)
Observation: Observed the use of absorbent materials such as cardboard liners on the floors at the dish washing station.
Correction: Absorbent materials such as sawdust, wood shavings, granular salt, baked clay, or diatomaceous earth are not easily cleanable and shall not be used on floors.
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11/28/2011 | Routine | |
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