- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person-in charge has no Northern Virginia Food Protection Manager (FPM) certificate.
Correction: Obtain Northern VA FPM certificate within 10 business days.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths were not stored in sanitizer solution between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Jambalaya (rice, vegetable, cooked yesterday) at 46-55°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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 measured at improper temperatures: Foods (chicken, turkey, salmon) in right side prep-uinit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Relocated.
- Equipment / Good Repair / Operation
Observation: The right side prep unit is not currently operating as required to cold hold food at a temperature of 41°F or less.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ice machine, cook-line equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/21/2015 | Routine | |
This visit was made to conduct a risk-factor assessment. The following items require attention:
1. Expectation is for employees to know reportable symptoms and big 5.
2. New flooring is not durable and is peeling in areas. Food manager stated new flooring is scheduled to be installed when they close the 1st week in July.
3. New menu still indicates meatloaf and black bean burger are served undercooked. Remove disclosure for these fully cooked menu items.
--Repeat observations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employee did not know reportable symptoms or Big 5.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by providing common name on spray bottles.
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05/01/2015 | Risk Factor | |
This visit was made to conduct a follow-up evaluation to the routine food safety evaluation conducted on November 10, 2014. The following items have been corrected: 3-compartment sink plumbing, unfinished flooring, and hand sink not properly flush with adjacent wall, and damaged ceiling tiles through out kitchen. Observed two damaged ceiling tiles at cookline (cleanable surface peeling from tile) which shall be replace. Thank you for all your efforts in correcting observations.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Bar gun holster is not properly plumbed with a air gap (no plastic plumbing provided).
Correction: Install a plastic waste line for the bar gun holster to include at a minimum a 1 inch air gap.
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12/08/2014 | Follow-up | |
Food establishment emailed revised menu. Observation 3-603.11(B) and 3-402.12(C) have been corrected since the previous evaluation conducted on November 10, 2014. A site visit/follow-up evaluation will be conduct on or about December 1, 2014 to verify correction of the 3-compartment sink plumbing, unfinished flooring, damaged ceiling tiles, and hand sink installation. No site visit conducted.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Bar gun holster is not properly plumbed with a air gap (no plastic plumbing provided).
Correction: Install a plastic waste line for the bar gun holster to include at a minimum a 1 inch air gap.
- Physical Facilities Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
1. Hand sink in back prep room is hanging/detached from adjacent wall.
2. Flooring in the back prep room is no longer sealed.
3. Observed damaged ceiling tiles in the back prep room and at cookline.
Correction: Repair damaged physical facilities.
1. Owner will remove FRP to assess rot damage of wood to prevent continual detachment of hand sink.
2. Owner will schedule repairs for the back kitchen flooring to be leveled and then re-surfaced to provide a non-absorbent, durable, and easily cleanable surface.
3. Owner will replace damaged ceiling tiles.
A follow-up evaluation will be conducted on December 1, 2014 to verify correction for the hand sink, flooring, and ceiling tiles. Any repeat or non-corrected observations will result in a $100 civil penalty.
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11/21/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation and complaint investigation. The following items require attention:
1. Make sure hand sinks are supplied with warm water, soap, and paper towels during all hours of operation to promote employee hand washing.
2. The detached hand sink in the back prep room is scheduled to be repaired. The owner will determine extent of wall damage and properly repair wall prior to re-installing hand sink.
3. The damaged ceiling tiles will be replaced in the back prep room and kitchen cookline.
4. Flooring in the back prep room is scheduled to be resurfaced and will be conducted within three weeks.
5. Waste line leaks for the 3-compartment sink shall be repaired.
A follow-up evaluation will be conducted on or about December 1, 2014 to verify hand sink installation, replacement of ceiling tiles, resurfacing of the back prep room flooring, and waste line leaks for the 3-compartment sink.
--Repeat observations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee beverages (open glass and paper cups) stored on the top of the True 2-door prep refrigerator at cookline.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Corrected by discarding the paper cup and moving the glass container to the dish room.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish and raw chicken stored above ready-to-eat carrots, tartar sauce, and condiments in the True undercounter refrigerator at the cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the raw animal items (fish and chicken) to the bottom shelf and the ready-to-eat foods (carrots and condiments) to the top shelf in the refrigerator.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a partially cooked form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: grilled steak salad.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
Note: To prevent consumer confusion, do not disclose fully cooked food items as undercooked on the menu. Currently fully cooked meatloaf is disclosed as undercooked.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Bar gun holster is not properly plumbed with a air gap (no plastic plumbing provided).
Correction: Install a plastic waste line for the bar gun holster to include at a minimum a 1 inch air gap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the cookline hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Physical Facilities Good Repair
Observation: The following physical facilities are in poor repair:
1. Hand sink in back prep room is hanging/detached from adjacent wall.
2. Flooring in the back prep room is no longer sealed.
3. Observed damaged ceiling tiles in the back prep room and at cookline.
Correction: Repair damaged physical facilities.
1. Owner will remove FRP to assess rot damage of wood to prevent continual detachment of hand sink.
2. Owner will schedule repairs for the back kitchen flooring to be leveled and then re-surfaced to provide a non-absorbent, durable, and easily cleanable surface.
3. Owner will replace damaged ceiling tiles.
A follow-up evaluation will be conducted on December 1, 2014 to verify correction for the hand sink, flooring, and ceiling tiles. Any repeat or non-corrected observations will result in a $100 civil penalty.
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11/10/2014 | Routine | |
Do not use the 2 door unit at the left side wall. The temperature is at 50F. Call for service and discard all the sauces on the top prep. relocate all the desserts.
The establishment is closing for facility repairs: kitchen walls, ceilings, and floors. Please caulk all the sinks, such as hand sinks, mop, and 3 compartment sink.
Call after repairs are done.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: ribs
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be 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 measured at improper temperatures: blue cheese dressing at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/24/2014 | Routine | |
Warning: A certified food manager must be present at all times as soon as the kitchen opens. A person in charge is present but, not certified.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- 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: ice cream gallons
Correction: Foods shall remain covered at all times.
- Packaged Food in Drained Ice
Observation: The following packaged food was found stored in direct contact with ice: alcohol drink shakers
Correction: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Raw burgers and noodles at 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked BBQ pork ribs
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections of the hot water knob fixture is out of order.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. End of the bar hand sink.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the establishment is not maintained in good repair.
1. Back hand sink is pullling away from the wall.
2. Ceiling tiles are severely damaged.
3. 3compartment sink caulking are gone.
4. Floors needed repairs.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles are severely stained is 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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02/18/2014 | Routine | |
Repeat violation second offense 100.00 citation issued to Ticket number 04344 for violation of code 11-2-24
There is no Certified Food Manager (CFM) present in the establishment. First offense 50.00 citation issued 2-13-13
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed dented canned goods. Dented canned goods were removed during the inspection.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Potatoes were improperly stored on a milk crate in the kitchen. The potatoes were relocated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: hamburgers (make table refrigerator)
Correction: potato salad, cole slaw,(walk-in refrigerator).
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator is not holding food at the required temperature, and the make table refrigerator is holding water at the bottom.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: reach-in freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the ice bin piping are leaking. The bar hand sink is in poor repair.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice in the basement. Thoroughly clean the area and exterminate for the mice in 10 days.
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.
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10/17/2013 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw fish was improperly stored above cooked mashed potatoes. Raw whole shell eggs were improperly stored above produce. The produce and mashed potatoes were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: walk-in refrigerator. corrected during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The potatoes were stored on the floor. The potatoes were elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. The ribs and fish were improperly defrosting at room temperature. The fish were moved to the walk-in refrigerator. and the ribs were cooked during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: hamburgers. The hamburgers were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: make table refrigeration units.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. The pre-sprayer extended below the flood rim.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink in the cooking area. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/12/2013 | Routine | |
Repeat violations are subject to fines. Citation issued for 11-2-24.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to lather hands/arms with soap and scrub for at least 20 seconds. Corrected with instruction from EHS.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit and the reach-in freezer. Raw fish is improperly stored above ready to eat food in the reach-in freezer, and raw eggs and sausage are improperly stored above produce the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw turkey was improperly stored above beef in the walk-in refrigerator. Food s were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases on potatoes are improperly stored on a milk crate.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the oven and the ice machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site) (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The three compartment sink was to sanitize clean dishes.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sinks piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store poisonous or toxic materials is being used to store flour. The flour was discarded during the inspection.
Correction: Do not store food in containers previously used to store poisonous or toxic materials. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food.
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02/13/2013 | Routine | |
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