- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surfaces of the raw wood under the downstairs bar counter-top and the cloth under the "True" prep refrigerator cutting board are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surfaces of some food container lids are not free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The bar "Everest" two door counter refrigerator, the "Continental" prep refrigerator and the "True" prep refrigerator are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the ceiling, walls, shelves inside the downstairs "Superior" two door refrigerator is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of "True" prep refrigerator cutting board and the french fry slicer are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The pavement by the grease dumpster is a little greasy
Correction: use dry methods (absorbant materials) to clean-up.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing (repeated violation)
Observation: The floor tiles by the fryers and the wall paneling behind the dish sprayer and by the back door are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (Spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/09/2016 | Routine | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food (cooked roast) is not protected from cross contamination by separating them from raw animal foods (open trays of shell eggs) in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Hand Drying Provision (repeated violation)
Observation: The main bar handwashing sink is not provided with individual, disposable towels
Correction: and the cold water handle is not working.
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07/22/2015 | Risk Factor | |
Small leak observed under the kitchen handsink. Chlorine dishmachines observed at proper concentration. Ambient air temperature in the downstairs walk-in observed at 36 F. Doggie dining variance observed posted. Floor in dry storage room observed in the process of being painted.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employee observed handling ready-to-eat food with his/her bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Beverage dispensing nozzles observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Disposable paper towels observed not properly provided at the bar handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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11/20/2014 | Risk Factor | |
1. The walk-in freezer was broken and all the frozen foods were thawed out. Chicken and hot dogs were measured at 41F. Parts are on order.
The facility closed voluntarily due to refrigeration issues. Please call when ready
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after touching bare human body parts.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Butter (48F), different cheese (52-72F), sliced roast beef (40-64F) and tomatoes (46F) - (discarded)
2. Blue cheese (57F - discarded), tomatoes (47F - ice bath) and feta cheese (52F - discarded)
3. Chicken wings (51F0, tomato basil (48F), pulled chicken (48F) and other foods in walk in (over 48F) - discarded
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. When tested, chlorine was measured << 50 ppm in 3-compartment sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Kitchen handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Critical: Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Hot Shot - Flying Insect" spray is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.
Correction: (discarded) - Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
- Permit to Operate/Responsibilities of Permit Holder (corrected on site) (repeated violation)
Observation: The permit holder is not complying with directives of the regulatory authority to post the doggie variance conspicuously to the public.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with directives of the regulatory authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the regulatory authority in regard to the permit holder's food establishment or in response to community emergencies.
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07/02/2014 | Risk Factor | |
1. The technician has repaired the walk-in refrigerator but needs few hours to get to normal ambient temperature (41F or less). The facility is allowed to re-open and only use foods in prep and reach-in refrigerators.
2. Monitor the walk-in temperature before putting any TCS foods.
3. Do not overstock/over-fill food containers, specially cheese(s).
4. Wash hands frequently.
5. Call me when the walk-in freezer is repaired within 7 days.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Blue cheese (57F - discarded), tomatoes (47F - ice bath) and feta cheese (52F - discarded) in "Delfield" 1-dr prep refrigerator.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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07/02/2014 | Follow-up | |
The downstairs bar hand washing sink cold and hot water handles are reversed.
- Food Storage, Prohibited Areas
Observation: Food storage under sewer lines downstairs.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Cooling, Ambient Ingredients (corrected on site)
Observation: Sliced tomatoes in the top portion of the "Everest" prep refrigerator stacked too high sliced at ambient temperature were not going to cool within 4 hours to 5ºC (41ºF)
Correction: found at 58 F at 1:30 p.m. and were sliced around 10:30 a.m. The sliced tomatoes were relocated to another refrigerator.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheese cold holding at the improper temperature of 46 F in the top portion of the "Superior" prep refrigerator stacked too high
Correction: the cheese was reduced in size.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the main bar soda gun nozzle closest to the hand washing sink are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean bowls were not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean cups and containers were not stored in a self-draining position that allows air drying (wet stacked).
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Light Bulbs, Protective Shielding
Observation: The light bulbs over the server station, downstairs, in the downstairs "Superior" two door refrigerator, and inside the kitchen "Superior" one door refrigerator are not shielded, coated, or otherwise shatter-resistant. The kitchen long two ceiling light bulb tubes are missing end caps.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food in the kitchen (i.e. over the slicer).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The downstairs bar top, underside and panelling are not maintained in good repair (cracks, crevices and roach droppings observed). The kitchen rear exit door trim is not in good repair. There are a few cracked kitchen floor tiles. There is some cove base laying on the floor of the downstairs bar.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit holder is not complying with directives of the regulatory authority to post the doggie variance conspicuously to the public.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with directives of the regulatory authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the regulatory authority in regard to the permit holder's food establishment or in response to community emergencies.
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03/27/2014 | Routine | |
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Mashed potatoes observed at 125 F, chili observed at 128 F, at steam table. Items re-heated to 165 F on stove. Unit temperature increased.
Correction: All PHF hot items must be maintained at 135 F or higher.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cooked pork observed at 51 F, bbq observed at 50 F, in Everest 2 door prep unit. Unit found to have become unplugged from outlet. Unit re-connected to power. PHF items relocated to properly functional unit drops to 41 F or less.
Correction: All PHF items must be maintained at 41 F or less.
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11/14/2013 | Risk Factor | |
- Critical: Reheating for Hot Holding (corrected on site)
Observation: Brisket chili and Mash potatoes were not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds.
Correction: Potentially Hazardous Food (Time/Temperature Control For Safety Food) that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sliced turkey (44F), Ham (44F) and Brisket (44) in "Everest" 2-door prep refrigerator and Pork cold (49F) in "Superior" 2-dr upright refrigerator (downstairs) were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Remaining portions of different cheeses prepared and packaged by a food processing plant opened and held for more than 24 hours were not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Critical: Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Hot Shot" Roach Killing Powder and "Comabt Source Kill Max" roach gel are not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.
Correction: (discarded) - Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
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07/29/2013 | Risk Factor | |
#1- Agreed
#2- Agreed
#3- Sign must be posted on every table.
#5- Servers cart must stay inside
#6- GM will use "to-go" cups as single service for dogs.
#7- Agreed
#8- GM agreed dogs will not be allowed on laps.
#9- Agreed
#10- Disinfectant will be used to clean
#11- Agreed
#12- Agreed
#13- GM will speak to insurance company. Incident log given to the GM.
#14- Review criteria with staff when the variance is approved.
The Owner agreed to all criterion
Tentative approval pending
**Dog Dining Variance**
No violation noted during this evaluation. | 04/12/2013 | Other | |
1. Caulk and seal the kitchen hand sink to the adjoining walls.
2. "Vollrath" microwave oven is not commercial.
3. Store wiping towels in sanitizer buckets.
4. Clean the deep fryer.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw eggs stored over pico de gallo and other ready-to-eat foods in the walk-in refrigerator (basement).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Cram of potatoes (52F) and Mash potatoes (52F), cooked yesterday were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the rusty shelves in basement walk-in refrigerator is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (repeated violation)
Observation: Surface of the ice maker is not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Water/Capacity/Quantity and Availability (corrected on site)
Observation: The water source and system serving this food service establishment has been interrupted. The water was turned off for some plumbing work and kitchen was operating without any water supply.
Correction: Close the establishment for an imminent health hazard. (See section 8-404.11)
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Refuse Areas, Curbed and Graded to Drain/Outside (repeated violation)
Observation: The outdoor refuse area is not curbed and/or graded to drain. The dumpster was merged in the pooled water.
Correction: Outside refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candlesin the kitchen where a food employee is working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rhodeside Grill, 1836 Wilson Blvd, Arlington, VA 22201 »