- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Correction:
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation, no sanitizer is utilized, of the low temperature chemical sanitizing manual warewashing process conducted in the 3-compartment sink, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Light Bulbs Protective Shielding
Observation: Light bulb in front food prep area behind front counter and rear food prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/22/2015 | Routine | |
No food prep occurring at time of inspection.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/30/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fans throughout facility has accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/19/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Door is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Door must be repaired to prevent insects and rodents from entering building.
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03/12/2014 | Routine | |
Provided PIC with a copy of the FDA Food Facts Sheet “Food and Water Safety During Hurricanes, Power Outages and Floods”.
No violation noted during this evaluation. | 08/27/2013 | Routine | |
Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook". Also provided PIC with copies of the Employee Health Agreement in Korean.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand wash sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash cans, aprons, etc.
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02/05/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed turkey in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following ood-contact surfaces were observed soiled to sight and touch: wire drain rack.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Floor drain is clogged.
Correction: PIC to call and have plumber snake line.
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08/09/2012 | Routine | |
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