Discussed employee health, food storage, and corrective actions to violations. Significant repairs need to be made to the structure of this facility. Certification in food management must be provided in 90 days. Permit pending.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in refrigeration units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. The food is to be held at 41°F or below and shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) rice in the refrigerator, the food should have been discarded by 1/21/16.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked fish, eggs, and beef are provided on the menu without reminder statement and asterisk.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing throughout restaurant are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs through out kitchen were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Holes are in the exterior walls and windows of the food establishment and are not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors, walls, and ceilings throughout building is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/29/2016 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge does not have a Food Manager's certification from an accredited source such as servsafe. The person in charge is not knowledgeable about the relationship between sanitation and preventing foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that hamburgrs and steaks may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Wood, Use Limitation
Observation: A wooden table is used to prepare raw meats. The dry storage shelf constructed of particle board is no longer smooth and easily cleanable
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and non absorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Good Repair and Proper Adjustment
Observation: The walls of the walk in refrigerator are corroded. One of the doors is missing the glass and has been replaced with cardboard. The condenser drips onto the floor creating mold and mildew. The walls and fan shroud have mold growth.
Correction: Repair the walk in refrigerator to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Utensils, dishes and cups are not sanitized due to the chlorine sanitizing solution was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: storage shelves in the walk in refrigerator, dry storage shelves, and counter tops.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet at three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: All plumbing fixtures and floor drains are slow to drain. .
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The drain to the prep sink has been replaced with a pvc pipe directed to a floor drain. .
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink in the employee bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Toilet Rooms, Convenience and Accessibility
Observation: The toilet in the employee restroom does not flush.
Correction: Toilet must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical building is not maintained in good repair. There are broken windows, holes in the exterior and interior walls, missing ceiling tiles, and a general lack of maintenance.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/21/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat sandwich buns with their bare hands. Facility does not have any rubber gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, green beans, rice and meatballs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that steaks and burgers may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden prep tables are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the wooden tables to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the pepsi fridge is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pepsi reach in and both walk in refrigerators are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The glass window to the walk in refrigerator has been broken and replaced with cardboard and duct tape.
Correction: Remove the cardboard and replace the window of the walk in refrigerator.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: French fry slicer and the interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact surface of all equipment is observed soiled with accumulations of grime and debris.
Correction: Clean all food contact surfaces of all equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Two prep sinks and the mop sink do not drain. The two prep sinks have five gallon buckets to catch the waster from the basin.
Correction: Stop using the mop sink and prep sinks until they drain properly.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile, wall tile and ceiling tiles not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Accumulation of old food and trash on the floors in kitchen area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: Heavy roach infestation in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
|
10/14/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna, green beans, rice and meatballs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The food contact surface of all equipment is observed soiled with accumulations of grime and debris.
Correction: Clean all food contact surfaces of all equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Prep sink faucet is leaking and repaired witha plastic bag. Another prep sink does not drain.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile, wall tile and ceiling tiles not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of old food and trash on the floors in kitchen area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Heavy roach infestation in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/22/2014 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors, walls and ceilings are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/25/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Pot of meat sauce cooling on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: storage shelves, door handles, stove knobs and soda room..
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The prep sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: THe following items are not maintained in good repair
Correction: the wall beneath the dishwasher is broken, the wooden storage shelf in the storage room is chipping apart, the floor has many missing and broken tiles.
|
12/02/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Feta and premade greek salads with sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometer in the walk in.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Toilet in employee bathroom does not flush.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing tiles in the wall behind the dish area. Missing floor tiles in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Flies in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/05/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored above sliced cheese..
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, tapioca and rice in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Cardboard is being used to replace the glass in a refrigerator door.
The bottom edge of the walk in is rusted and breaking apart.
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Bun warmer, refrigerator door handles, and inside of meat grinder..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The cleaning schedule for the ice machine is not approved based on accumulation of mold inside the ice machine.
Correction: The person in charge must develop a cleaning regimen that will prevent the accumulation of mold in the ice machine.
- Plumbing System Maintained in Good Repair
Observation: The toilet in the empoyee bathroom and one toilet in the men's room is broken.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Numerous fluorescent bulbs in the kitchen area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: There is no light in the dry food storage room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors through out the facility are in a state of disrepair.
Numerous leaks in the roof leaking into the kitchen.
Broken window in employee bathroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceilings noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sam & Steve's House Of Beef, 10753 Jefferson Ave, Newport News, VA 23601 »