This was a routine inspection. Correct violation accordingly. Fax the certified food manager's certificate after precessing to our office to verify compliance.
The low temperature chemical sanitizing ware washing machine was checked and observed to be operating properly. However, the manager was advised to maintain the chlorine test kit at n the ware washing machine area for easy access and use.
- Warewash Equipment / Cleaning Frequency
Observation: Debris accumulation was observed on the top of the ware washing machine.
Correction: Clean the surfaces of the ware washing machine often to prevent debris and dust build-up.
- 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restroom .
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in some of the ceiling fixtures are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Install a shield on exposed light bulbs.
- Physical Facilities Good Repair
Observation: Observed that the self-closing device on the door of the walk-in cooler and the curtain on the walk-in cooler are broken and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the devices on the walk-in cooler.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain at the ware washing machine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. maintain all floor drains in clean condition to prevent fruit flies and other insects
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03/16/2016 | Routine | |
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: baking pans.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
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03/26/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS observed the facility using the three compartment sink to wash, rinse and sanitize since the dish machine is currently out of sanitizer chemical. CFM agreed to fax EHS a service report once the dish machine is in use again in order to verify a correct sanitizer level. Time on inspection report reflects inspection time only.
No violation noted during this evaluation. | 11/03/2014 | Routine | |
The purpose of this is a followup to check on the airgap repair at the three vat sink. The airgap has been created and the facility is now in compliance. No further follow-up needed. Thank you
No violation noted during this evaluation. | 05/02/2013 | Follow-up | |
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The caulking along the back of the three vat sink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) No utensils were being sanitized at the time of this inspection.
Correction: The three vat sink was assembled and 200ppm quaternary ammonium was tested in the sanitize basin. Do not use the dishmachine to wash utensils until a repair is completed and the unit is capable of properly washing, rinsing and sanitizing utensils.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level floor drain below the sanitize basin of the three vat sink is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Restore an airgap at the pipe and floor drain juncture for the pipe coming out of the sanitize basin of the three vat sink within 10 days.
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04/09/2013 | Routine | |
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