Today I conducted a follow up inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should have a metal stemmed food thermometer to verify internal food temperatures. The food thermometer should be calibrated in ice water to 32f at least once a week to ensure accuracy when taking food temperatures.
3. Management should be implementing Active Managerial Control. See handout provided during the routine inspection on 12/8/2015.
4. Management should continue to discuss with staff that the mop sink is for disposing of soiled mop water. The mop water shall be not be dumped outside the facility. In addition the mop sink shall never be used for the storage of equipment used for food preparation.
5. Management should continue to practice proper storage of food to prevent cross contamination. Always storing raw foods like beef, poultry, lamb, goat etc below ready to eat foods and vegetables inside all refrigerators and freezers.
6. Management should practice proper cooling methods. See hand out provided.
7. Management should utilize "time as a public health control" for fried vegetables sitting out at room temperature. See hand outs provided.
At this time the facility has come into substantial compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1. Tomato butter sauce stored inside the walk-in refrigerator at 50f after 2 days.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. MANAGER WILL REVIEW PROPER COOLING METHODS FOR HOT FOODS. SEE HAND OUT PROVIDED. MANAGER DISCARDED THE FOOD.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of equipment including refrigerators, freezers, ovens, gas ranges, microwave, ice machine, etc. 2. Interiors of equipment such as refrigerators and freezers including walls, floors, shelves and door gaskets. 3. Exteriors of food containers for storage of flour and dry rice. 4. Shelving units for storage of canned foods, equipment, utensils, etc., 5. Interior of the microwave oven, 6. All sinks.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE AS THEY GO. PROVIDE STAFF WITH BOTH A GREEN BUCKET AND RED BUCKET AT EVERY WORK STATION. THE GREEN BUCKET CONTAINS HOT, SOAPY WATER AND A TOWEL. THE RED BUCKET CONTAINS BLEACH AND 75F WATER AT A CONCENTRATION OF 50-200PPM TO PROPERLY SANITIZE ALL SURFACES. EMPLOYEES SHALL BE CLEANING AND SANITIZING EVERYTHING THEY SEE AND TOUCH TO REMOVE DEBRIS AND RESIDUE.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE VISIBLE DEBRIS AND SOIL. EQUIPMENT THAT CAN BE MOVED SHALL BE MOVED TO FACILITATE CLEANING.
|
12/22/2015 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should have a metal stemmed food thermometer to verify internal food temperatures. The food thermometer should be calibrated in ice water to 32f at least once a week to ensure accuracy when taking food temperatures.
3. Management should be implementing Active Managerial Control. See handout provided.
4. Management should discuss with staff that the mop sink is for disposing of soiled mop water. The mop water shall be not be dumped outside the facility. In addition the mop sink shall never be used for the storage of equipment used for food preparation.
A follow up inspection to ensure substantial compliance will be on or around Tuesday, 12/22/2015. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands
Observation: Food employees failed to wash his or her hands before engaging in food preparation, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF ON PROPER HAND WASHING PRACTICES INCLUDING WHEN, WHERE AND HOW TO WASH THE HANDS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1. Garnishes for prepared food like chicken and lamb that were take out orders.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF TO HANDLE ALL READY TO EAT FOODS USING SUITABLE UTENSILS OR GLOVES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food inside the following units: 1. Raw, frozen meats stored on shelves above frozen vegetables inside the Beverage Air 2DR UPR freezer, 2. Raw poultry, lamb or goat stored directly on top of a container of prepared food inside the 1DR UPR refrigerator (in the kitchen), 3. Raw, frozen shrimp stored on a shelf above frozen vegetables inside the Beverage Air 1DR flat top freezer in the kitchen, 4. Raw shelled eggs stored directly on top of a container of sauce inside the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL RETRAIN STAFF ON PROPER STORAGE OF FOODS TO PREVENT CROSS CONTAMINATION. SEE HAND OUTS PROVIDED DURING PREVIOUS INSPECTIONS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Observed unwrapped or uncovered food in the following locations: 1. Inside the 1DR UPR refrigerator in the kitchen.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils stored in a container of standing water on the gas range.
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 MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF TO KEEP THE UTENSILS IN CLEAN, DRY CONTAINERS BETWEEN USE OR THE WATER SHALL BE AT 135F OR ABOVE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and underneath cutting boards.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGEMENT. TOWELS ARE EITHER CLEAN, DRY AND IN STORAGE. WET AND IN A BUCKET CONTAINING HOT, SOAPY WATER AND A BUCKET CONTAINING BLEACH WATER OR SOILED AND IN LAUNDRY. TOWELS ARE FOR WIPING UP FOOD AND DRINK RESIDUE AND SHALL NOT BE USED UNDER CUTTING BOARDS. PROVIDE RUBBER MATS TO PREVENT THE CUTTING BOARDS FROM SLIDING WHILE IN USE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Yogurt sauce on the buffet: 45f, 2. Rice pudding on the buffet: 61f, 3. Cut cantalope on the buffet: 47f, 4. Fried cooked spinach (made with flour and combined) stored inside the 1DR UPR refrigerator in the kitchen: 63f.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE COLD FOODS ON ICE SHALL REMAIN AT 41F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: 1. Cooked foods like chicken, goat, lamb, potatoes, lentils, spinach, etc, 2. Sauces.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL RETRAIN STAFF ON PROPER DATE MARKING. IF FOODS ARE NOT USED WITHIN 24 HOURS IT SHALL BE LABELED WITH A DATE. MANAGEMENT CAN USE BOTH THE PREPARATION DATE AND THE USE BY DATE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of equipment including refrigerators, freezers, ovens, gas ranges, microwave, ice machine, etc. 2. Interiors of equipment such as refrigerators and freezers including walls, floors, shelves and door gaskets. 3. Exteriors of food containers for storage of flour and dry rice. 4. Shelving units for storage of canned foods, equipment, utensils, etc., 5. Interior of the microwave oven, 6. All sinks.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE AS THEY GO. PROVIDE STAFF WITH BOTH A GREEN BUCKET AND RED BUCKET AT EVERY WORK STATION. THE GREEN BUCKET CONTAINS HOT, SOAPY WATER AND A TOWEL. THE RED BUCKET CONTAINS BLEACH AND 75F WATER AT A CONCENTRATION OF 50-200PPM TO PROPERLY SANITIZE ALL SURFACES. EMPLOYEES SHALL BE CLEANING AND SANITIZING EVERYTHING THEY SEE AND TOUCH TO REMOVE DEBRIS AND RESIDUE.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed no sign or poster that notifies food employees to wash their hands in the employee restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGEMENT AND PROVIDED THEM WITH A SIGN TO POST IN THE EMPLOYEE RESTROOM.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE VISIBLE DEBRIS AND SOIL. EQUIPMENT THAT CAN BE MOVED SHALL BE MOVED TO FACILITATE CLEANING.
- Mops in Air-dry Position
Observation: Observed the mop sitting in the mop bucket inside the employee restroom.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE THE MOP AFTER USE AND POSITION IT TO ALLOW AIR DRYING.
|
12/08/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided a copies of cross contamination prevention guidelines and datemarking instructions.
- Per PIC, temperature log for cold holding for potentially Hazardous Food (PHF) will be created. The PIC will also teach employees on datemarking.
- DO NOT store any cooking equipment and utensils in the mop sink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shrimp stored directly above cooked chicken with no barrier in Beverage-Air 2-DR cooler, Marinated raw chicken stored above vegetables and cooked food items in the Max Cold 1-DR Upright cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were relocated. Provided a copy of cross contamination prevention guidelines.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop was store inside the ice machine in a way that would contaminate ice for fountain drinks or water.
Correction: Ice scoop shall be stored in a way to prevent contamination. Store ice scoop ice scoop holder outside the ice machine with handle outside. The contaminated ice was discarded. Gave ice scoop storage instruction to the PIC.
- 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: Tomato Sauce (45F), Goat Curry (47F), Baked Potatoes (47F), Lamb Curry/Chicken Curry (47F/47F), Vegetable Balls (47F) at the Edesa 3-DR 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. All the food items were discarded. Discussed with the PIC.
- 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: Lamb/Vegetable/Chicken/Goat curry, Yellow/Black lentil soup in the Edesa 3-DR prep, Walk-in Cooler
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. Provided a copy of Datemarking guidelines to the PIC. The operator marked date all the food containers in the coolers during inspection. The PIC agree to train employees on datemarking.
- 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: Edesa 3-DR prep cooler at 51F
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 readjected the thermostat. The cooler was observed at 40F at the end of inspection.
|
06/29/2015 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: KNIVES IN THE WALL MOUNTED KNIFE RACK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED THE KNIVES.
|
12/11/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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:
1) Beverage Air prep cooler,
2) Edessa prep cooler,
3) Gibson reachin cooler
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:
1) Sunbeam microwave,
2) GE microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Outer Openings, Protected / Screen Requirements
Observation: Observed back door not self-closing
Correction: tight-fitting.
|
11/14/2014 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Wooden shelving (remove)
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Peeling plastic on exterior of shelving and equipment
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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:
1) Beverage air prep cooler
2) Edessa prep cooler
3) Gibson reachin cooler
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.
- Equipment / Good Repair / Operation
Observation: Observed the following in disrepair:
1) Shelving in the front
Correction: The above mentioned items shall be maintained in good repair
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving throughout facility
2) Sides of equipment
3) Exterior of food containers
4) Gaskets on reachin units
5) Interior of reachin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:
1) Sunbeam microwave
2) GE microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink (slow drain)
Correction: The above mentioned items shall be maintained in good repair
- Critical: Sewage System / Operation and Maintenance
Observation: Observed chemical dish machine not plumbed to grease trap
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. CHEMICAL DISH MACHINE SHALL BE PLUMBED TO GREASE TRAP
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back 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.
- Insect Control Devices, Installation
Observation: Insect control device is located over equipment in back food prep area where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Observed back door not self-closing or tight-fitting
Correction: Backdoor shall be self-closing and tight-fitting
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Holes in wall throughout facility
2) Burned out lights in food prep area
3) Reseal prep sink to wall
4) Seal mop sink to wall
5) Recaulk three compartment sink
6) Exterior of grease trap is rusted (repaint)
7) Walls in rear storage area
8) Cove molding along floor-wall junctures in the back
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed live roaches and drain flies throughout facility
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. SERVICE MUST BE CONDUCTED BY A PEST CONTROL COMPANY AND INVOICE MUST BE MADE AVAILABLE AT THE FOLLOW UP INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls
2) Celing
3) Floor-wall junctures behind and underneath equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
|
11/10/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Saffron, 1077 West Broad Street, Falls Church, VA 22046 »