- Reheating for Hot Holding (corrected on site)
Observation: The mashed potatoes, gravy and lamb that is cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds. Foods were reheated to 165 F.
Correction: 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.
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12/23/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed foods cold holding in the APW cold units improper temperatures (sour cream 50 F, shredded cheese 49 F, cut tomatoes and salsa (48 F). Food was 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.
- Equipment/Good Repair and Proper Adjustment
Observation: The door gaskets on the server counter refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the mobile cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
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07/15/2015 | Routine | |
Three compartment sink grease interceptor is cleaned weekly.
- Cooling, Cooked Food (corrected on site)
Observation: Gravy was 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. Discard the product.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Shredded cheese and sour cream cold holding at the improper temperature of 62 F in the left counter top APW Wyott refrigerator unit that was not plugged in. These food items were 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.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of some cutting boards and cracked food containers 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. Discard cracked food containers.
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12/30/2014 | Risk Factor | |
4-202.11: Replace cracked food containers.
- Shellstock, Maintaining Identification
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tags or labels.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Time/temperature control for safety foods (chicken salad, cut leafy greens, sliced tomatoes) found cold holding at the improper temperatures of 59-67 F in the top portion of the salad prep refrigerator. These food items were discarded and this top portion of the unit was turned on.
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.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The brunch menu offers undercooked eggs and burgers are not properly disclosed. The bar and burger night menu pages are missing both disclosures and reminder statements for burgers cooked to order.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, glasses in the upstairs bar dish machine were not sanitized properly with 50-200 ppm chlorine. Obtain chlorine test papers to monitor the machine and do not use until it can sanitize glasses at 50-200 ppm of chlorine.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
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09/24/2014 | Risk Factor | |
According to CFM/owner, establishment is not permitting dogs access to patio area for dog dining.
- Thawing (corrected on site)
Observation: Phesants were improperly thawing in the prep sink without running water.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surface(s) of some of the color coded cutting boards is(are) not smooth, 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
- Plumbing System/Maintained in Good Repair
Observation: The spray hose at the ware washing machine was leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting
Observation: A light was burned out in the walk in.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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04/29/2014 | Routine | |
Repair dipping well.
Cool cooked foods in smaller containers, in an ice bath, with the ice wand or frequent stirring.
Cooling handout will be sent in the mail.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Meat gravy was 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. The gravy was discarded.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Pasta salad(49ºF) and shredded cheese(57ºF) cold holding at improper temperatures in the APW cold units. The foods were surrounded with ice.
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.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the interior of the ice maker 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 potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
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12/20/2013 | Risk Factor | |
Reminder: leave shellfish tags with the product until the container/bag is empty, date mark the tag with that date and keep for 90 days from that date.
- Critical: Cooling, Cooked Food
Observation: Shepherd's pie was 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 [found at 52 F in a large, deep, covered, plastic container.]
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Some mashed potatoes in the bain-marie are hot holding at the improper temperatures of 115-130 F [keep stirring throughout holding period, keep container covered, and/or raise unit 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 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. 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: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Pasta salad and shredded cheese in the counter-top "APW" cold holding units are cold holding at the improper temperatures of 44-46 F [place these products in stainless steel containers and/or lower the unit 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: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The cutting boards at the cook-line 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.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [server station.]
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 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
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [upstairs bar.]
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [couple 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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08/13/2013 | Risk Factor | |
**Dog Dining Variance**
1) Agree
2) Agree
3) Sign provided during the meeting.
4) Agree
5) The owner does not preset outdoor area.
6) The owner will use "to go" containers for dogs.
7) Agree
8) Agree. Dogs will not be allowed on laps.
9) Agree
10) The owner uses hot water and disinfectant spray.
11) Agree
12) Agree
13) Owner will speak with insurance company. Incident log given to the owner.
14) Agree
- Do not start dog dining until you obtain variances.
No violation noted during this evaluation. | 05/22/2013 | Other | |
*Dog Dining Variance**
1) Agree
2) Agree
3) Sign provided during the meeting.
4) Agree
5)The owner does not pre-set outdoor tables.
6) The owner will use "to go" containers for dogs.
7)Agree
8) Agree. Dogs will not be allowed on laps.
9) Agree
10) The owner uses hot water and disinfectant spray.
11) Agree
12) Agree
13) Owner will speak with insurance company. Incident log given to the owner.
14) Agree
Do not start dog dining until you obtain your variances.
No violation noted during this evaluation. | 05/22/2013 | Other | |
- Hands and Arms/Where to Wash
Observation: A food employee was observed cleaning their hands in a warewashing sink and dry them on a cloth around their waist.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Moldy unlabelled cheese found in the walk-in refrigerator is not safe, unadulterated, and/or honestly presented.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food (Irish soda bread) is not protected from cross contamination by separating them from raw animal foods (a tray of raw hamburgers 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.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [in-between equipment and in standing water.]
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not all held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination [on floor in walk-in refrigerator and freezer].
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Soups were found not cooling properly at 116-131oF in large containers on a counter lower shelf
Correction: large container of mashed potatoes found at 117oF in the walk-in refrigerator, and wild rice found at 74oF stacked on top of other containers of food in the walk-in refrigerator.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The slicer, can opener and several cutting boards 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.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: The ceiling of the microwave oven is not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, equipment food-contact surfaces and glasses at the upstairs bar are not sanitized in a chemical mechanical operation at the proper solution of 50-100 ppm of chlorine [discontinue use of this unit until repaired].
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food [observed wet containers stacked on top of one another].
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Light Bulbs, Protective Shielding
Observation: One light bulb in the hood is 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
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [kitchen and upstairs bar].
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food [3 hood lights out.]
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
- Critical: 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 bottle].
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.
- Critical: Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 [Raid foggers and ant & roach spray found at the back bar and upstairs storage area].
Correction: Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Samuel Becketts Irish Gastro Pub, 2800 S. Randolph St Suite 110, Arlington, VA 22206 »