The above observations and the following were discussed with the person in charge:
-Employee health, handouts provided.
-Discard dates on foods.
-Notify the health department once the dishmachine has been repaired. Ensure the dishmachine is not used for sanitizing dishes until repairs have been made.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. All dishes are being cleaned and sanitized in the dishmachine. The bleach sanitizer in the dishmachine registered at 0 ppm during the inspection. The PIC contacted the repair company during the inspection and set up the 3 compartment sink with bleach sanitizer that measured at 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. The PIC had all chemical spray bottles labeled during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/11/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Details of the complaint.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the homemade pizza sauce (49'F) 2. the Garlic butter spread (58'F) 3. the gyro (45'F) and sliced tomato (45'F) in the prep cooler. The PIC placed the foods back into the coolers and closed the lids on the prep coolers during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: The PIC stated that employees are smoking in the back storage/break room. Advised PIC to no longer allow smoking in the facility.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area and prevent staff members from smoking in the establishment.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/06/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health information provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handouts on employee health provided to the employees.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw steak stored over onions in the prep cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The corned beef (45'F) and the salami (46'F) stored in the top portion of the sandwich prep cooler was observed to be cold holding at improper temperatures. The top of the cooler had been left open throughout the lunch rush. The PIC closed to the top of the prep cooler to keep foods at 41'F and below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Facility is not dating any prepared foods such as lasagna, tuna salad or cooked noodles.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the panini grill is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the panini grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Quaternary ammonium sanitizer measured at >400 ppm.
Correction: Utilize only sanitizer that meets the requirements when applying to food contact surfaces.
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07/28/2015 | Risk Factor | |
Inspection conducted as a follow up to the April 14, 2015 inspection.
The above observations and the following were discussed with the person in charge:
-All other hazards noted on the previous report have been corrected, excellent job by all employees!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the legs/casters on the fryer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: The plastic containers stored on the drying rack in the warewashing area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout the kitchen is not smooth and easily cleanable. Floor tiles installed throughout the kitchen and warewashing area are textured and not smooth and easily cleanable. Several areas of the floor tiles are stained and cannot become clean.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/18/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employees removing gloves and replacing gloves without washing hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: Food employees were observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over prepared desserts and cheese in the reach in cooler. Observed raw steak stored over sliced tomatoes in the prep cooler.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee place raw chicken on the grill and continue to use the same gloves fro additional food preparation. The PIC discussed the need for changing gloves after handling raw foods with the employee during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables in the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed cases of drinks and fryer oil stored on the floor in the back of the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The homemade pizza sauce was observed to be cold holding at improper temperatures. The PIC stated that the pizza sauce is only held out on the prep table through the lunch rush. Pizza sauce was still out at the time of inspection and measured at 65'F. The PIC placed the pizza sauce in the prep cooler during the inspection.
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) foods in the refrigeration units are not properly dated for disposition. Observed homemade lasagna and meat sauce stored in the walk in cooler without being dated. Observed homemade chicken salad stored in the prep cooler without being dated.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded 6 days ago. The tuna salad was dated 4/2/15.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding areas 2. the tongs stored on the drying rack 3. the food contact surface of the panini grill.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the cooks prep cooler 2. the legs/casters of the fryers 3. the backsplash of the carbonated soda dispenser 4. the caulking behind the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic containers by the warewashing area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) The PIC stated that the handsink in the kitchen fell off the wall approximately 2 weeks ago. The handsink had not been replaced. Employees were washing hands in the 3 compartment sink until it could be repaired. The door was removed from the employees restroom and the handsink will be used until the handsink in the kitchen is replaced. The restroom is not in use.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering throughout the kitchen is not smooth and easily cleanable. Floor tiles installed throughout the kitchen and warewashing area are textured and not smooth and easily cleanable. Several areas of the floor tiles are stained and cannot become clean.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs throughout the kitchen, warewashing area and storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the restroom in the back of 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employees restroom.
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
Observation: Areas of the kitchen is not maintained in good repair. Observed wall tiles and molding no longer sealed to the wall by the warewashing area.
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: The following areas are noted in need of cleaning: 1. the floors under several pieces of equipment throughout the kitchen 2. the wall behind the coffee pot.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts throughout the kitchen and warewashing area are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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04/14/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy, Handouts provided.
-Walk in Cooler was in disrepair at the time of inspection. PIC stated the cooler stopped working around 12:00 and the repair company was contacted immediately. Cooler was measuring at 52'F during the inspection but several foods inside the cooler were still holding at below 41'F. Repair company arrived to repair the cooler during the inspection.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-New gasket on order for the small Coke Reach in Cooler.
-Caulk behind the handsink in the kitchen.
-Facility has installed a new mop sink in the back of the kitchen.
-The bleach sanitizer in the dishmachine and in the sanitizer bucket measured at 100 ppm.
Handouts Provided: Employee Health, Thermometers, Date Marking
Excellent handwashing and glove use observed, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed soda boxes and fryer oil stored on the floor in the kitchen. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) and commercially processed foods in the refrigeration units are not properly dated for disposition. Observed deli meats, cooked noodles and tuna salad stored in the reach in coolers without being dated. Observed deli meats, sauce and lasagna stored in the walk in cooler without being dated. Discussed proper date marking procedures with the person in charge.
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 - 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 deli meats or meat patties.
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 deli meats.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the sides of the fryer 2. the panini press.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the storage room and over the coffee machine are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the storage area and warewashing area 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled. PIC had all spray bottles labeled during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/15/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed, Handouts provided.
-Food safety certification information provided as well.
-Observed a missing vent in the hood over the panini grill. PIC stated that he ordered vents and the wrong ones came in. He has additional vents on order. Advised PIC to place the old filters back in the hood until the new filters come in.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 3 hours.
-The facility did not replace the mop sink. They have been using the toilet in the employee bathroom to dispose of mop water. Advised PIC to replace the mop sink. PIC had an employee leave the facility to purchase a new sink during the inspection.
-Please replace the blown light bulb in the storage room.
-Observed cases of water stored on the floor by the storage racks. Ensure the water is removed from the floor and placed on a rack at least 6" from the floor to allow for easy cleaning.
The person in charge was very knowledgeable regarding minimum holding temperatures and employee health, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The pizza sauce was observed to be cold holding at improper temperatures. PIC stated that they make their own pizza sauce. The sauce was observed to be sitting beside the pizza prep cooler during the inspection. Employee stated the sauce was only sitting out for a little more than 1 hour. Sauce was measured at 54'F internally. PIC placed the pizza sauce back into the prep cooler during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed cooked noodles, deli meats, tuna salad, etc all stored in the prep coolers without being dated. Observed lasagna, sauce and deli meats in the walk in cooler that were not dated. Discussed proper date marking procedures with the PIC and he advised an employee to go to the coolers to date mark the products during the inspection.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the new prep cooler 2. the exterior of the panini grill 3. the exterior of the slicer 4. the grates along the side of the chest freezer in the front of the kitchen 5. the upsplash of the carbonated beverage dispenser 6. the dry storage racks across from the warewashing area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of all equipment were not observed sanitized. The bleach sanitizer in the dishmachine measured at 0 ppm during the inspection. The PIC contacted the repair company during the inspection and set up the 3 compartment sink. The bleach sanitizer in the 3 compartment sink measured at 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the storage area and over the chest freezer by the warewashing area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: An area designated for employees to eat, drink, and use tobacco is needed. The area needs to be separate so that it does not contaminate food, food contact surfaces or equipment. Observed cigarettes, drinks and personal items stored on top of the soda boxes in the back of the kitchen. PIC moved these items during the inspection and placed them in a separate area away from food and all equipment.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the storage rack in the back of the kitchen and under the dishmachine 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles containing chemicals are not properly labeled. Observed several spray bottles throughout the kitchen with the container marked as All Purpose Cleaner. Several different types of chemicals were stored in the containers. The PIC marked all containers with the proper chemical names during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed 2 chemical spray bottles stored next to dry rice and wraps used to make sandwiches on the storage rack. PIC moved both chemicals spray bottles during the inspection and placed them in the chemical storage area.
Correction: Chemicals must be located in an area that is not above or next to food, equipment, utensils, linens or single service items.
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03/26/2013 | Routine | |
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