The purpose of today's visit was to conduct a risk factor assessment inspection. Please refer back to the previously provided handouts on cooling, time as a public health control and active managerial control and please feel free to contact the EHS for any questions, consultation or additional training handouts.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-----------cooked chickpeas at 48F after cooling over 16 hours in the Amerikooler Walkin Cooler (right).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER CALLED A THIRD PARTY SERVICE TECHNICIAN FOR URGENT SERVICE TODAY. TECHNICIAN ARRIVED AND REPAIRED DISHMACHINE BEFORE THE END OF INSPECTION. OBSERVED AT CORRECT CONCENTRATION.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: --------dishes coming out of the dishmachine due to the incorrect chlorine concentration.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE SANITIZED AT THE THREE COMPARTMENT SINK.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The hanging fly traps are not being used in accordance with law or the manufacturer's use directions. Per directions on the packaging the traps are not allowed in food preparation and service area and were observed hanging over food.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. REMOVED FROM KITCHEN.
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12/17/2015 | Risk Factor | |
Today's visit is a follow-up to verify that the True 2DR prep cooler is holding at 41F or below. Please note that the following code references that were observe out of compliance during the last routine inspection were not re-evaluated today: 3-304.12(A)-(F), 4-602.11(E)(4), 4-602.13 and 6-501.12(A). These items may or may not have been corrected yet and the operator has no later than 90 calendar days from the date of the routine inspection to fully correct 3-304.12(A)-(F), 4-602.11(E)(4), 4-602.13 and 6-501.12(A). Today, EHS observed that the True 2DR prep cooler is holding well below 41F. 4-501.11(A) is now in compliance.
No violation noted during this evaluation. | 07/09/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: cooling log, sign and methods, time as a public health control, active managerial control, equipment temperature log, food temperature log and Newsletter titled "How Cold It Is". CFM shared that a third party service technician was on the way to repair the True 2DR prep cooler. EHS will verify that the unit is able to hold at 41F or below at a follow-up within two weeks. Time reflects inspection time only.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:---------in use knives and peelers observed stored in still/stagnant 80F water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CLEANED AND SANITIZED IN DISHMACHINE AND THEN PLACED IN CLEAN EMPTY CONTAINER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:----------observed cooked paneer cheese at 47F after cooling over 12 hours in the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed fried cauliflower and fried corn piled too high on metal trays cooling at room temperature,
2) Observed metal trays on speed rack placed too closely together preventing rapid heat transfer between trays,
3) Observed three 15-20 gallon containers of cooked tomato sauce cooling at room temperature for 1.5 hours. All containers were covered. Observed no monitoring of time and temperature and no stirring of sauces.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:---------observed melted butter (dairy based) at 104F after sitting out at room temperature over 24 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the True 2DR prep cooler:------cooked paneer # 1 at 48F, cooked paneer # 2 at 45F, cooked eggplant at 45F, cooked peanut sauce at 44F,
2) Items at cold bar:----cut watermelon at 56F and yogurt 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL DISCARDED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ---------------True 2DR prep cooler observed at 49F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Exterior surfaces of cooler doors,
2) Interior surfaces of cooler doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/19/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Several cooked and prepared food were noted to be uncovered containers inside the walk-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly to prevent contamination caused by exposing the food to debris and other contaminants.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the storage area located near the buffet. The light bulb under a non-fuctioning hood out.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out bulb to provide proper lighting in this area.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles are not maintained in good repair. Some of the floor tiles are broken or missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing and broken floor tiles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under prep tables and refrigerator and inside the walk-on coolers is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor in all areas more often. Remove the cardboard from the refrigerators and maintain the floors in dry conditions.
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10/28/2014 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were observed inside the walk-in coolers where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:vegetable biryani, chickpeas, fresh cut vegetables, and several other dishes containing food.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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07/22/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/21/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Food containers were found not covered inside the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover food containers properly to prevent cross contamination during storage.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: vegetable rice=133-F, bisi bele bath=28-F
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Reheat the rice and the bisi bele bath to 165-F before placing them on the buffet table. Foods cooked on premises are to be reheated to 165-F within 2 hours. (Reheated both to above 165-F)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yogurt on ice bath @ buffet=47-F, raita on ice bath on buffet = 48-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(Food replaced)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: potato dish, paneer butter, potato masala, and a variety of other cooked foods.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. (Dates marked on each food container by the chef)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Cookline refrigerators
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (Thermometers given to cook)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/CHLORINE test kit to check the concentration of the sanitizer in the sanitizing solutions.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution .
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the refrigerators on the Cookline
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener blade frequently to prevent residue build-up and contamination of food.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Outer surfaces of the freezer, deep fryer c compartments, and sides of stoves. Also, shelves under prep tables and the can opener stand were noted to be dirty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment surfaces daily to prevent accumulation of dirt and attraction of pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors inside the walk-in refrigerators, under store shelving, under cooking equipment and under the warewashing machine are in need of cleaning. The floor throughout the kitchen was wet and water was observed pooling in some areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor frequently daily to prevent unsanitary conditions.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A box of bottles of detergent was stored on food shelf under the kitchen prep table.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Box relocated )
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02/18/2014 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered food containers were noted in the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chana dal chutney=46-F, rice= 47-F/46-F, potato=47-F, milk cheese=65-F,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Discarded and some relocated for rapid cooling)
- Equipment / Good Repair / Operation
Observation: The cookline prep table refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the warewashing machine is being used for dumping and washing utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/09/2013 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:A variety of cooked food inside the walk-in refrige.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Plumbing / Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Plumbing connections under the soda fountain piping are leaking.
Correction: A plumbing system shall be maintained in good repair. repair the leak at the soda fountain and keep this area clean at all times.
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions (corrected on site)
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: An accumulation of dead roaches were found on the floor behind the hot water heater.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (corrected on site)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the floor under equipment , inside the walk-in refrigerators, behind the hot water heater, and throughout, is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mops to properly air dry after each use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A large bottle of chorox was found stored on a box of cookling oil in the kitchen.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/22/2013 | Follow-up | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:A variety of cooked food inside the walk-in refrige.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the soda fountain piping are leaking.
Correction: A plumbing system shall be maintained in good repair. repair the leak at the soda fountain and keep this area clean at all times.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead roaches were found on the floor behind the hot water heater.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under equipment , inside the walk-in refrigerators, behind the hot water heater, and throughout, is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mops to properly air dry after each use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A large bottle of chorox was found stored on a box of cookling oil in the kitchen.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/24/2013 | Routine | |
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective Methods are not being used to control pests. Frequent and thorough cleaning is not being done to prevent roach presence.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Build up grease, food residue, and debris noted in the kitchen especially along the cookline.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under stationary and non stationary equipment throughout as well as in the walk-in refrigerators, is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Pull large equipment and thoroughly clean the floor underneath. Clean inside the walk-in refrigerators frequently clean under the cookline refrigerators and prep tables. clean under the spice table and shelf.
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01/24/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Saravana Palace, 11725 Lee Highway A15, Fairfax, VA 22030 »