Routine Inspection revealed the following: (1) There dish machine was not generating chlorine to sanitize utensils
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: The dish machine was not generating chlorine to sanitize the utensils.
Correction: Discontinue the use of the machine until it can generate chlorine in accordance with minimum requirements noted on the data plate. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Lighting, Intensity
Observation: Lighting over the stove was dim and needs to be brighter.
Correction: Increase the lighting over the stove so there is at least 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
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06/18/2015 | Routine | |
Noted : The operator is to use scoops with handles to scoop up foods. Food Permit re-issued today. HM
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Foods requiring higher cooking temperatures are to be stored on lower shelves while foods requiring lesser cooking temperatures are to be stored on upper shelves.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found none of the prepared cooked/ready-to-eat foods stored inside of the refrigeration units longer than 24 hours were not dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Sponges, Use Limitation
Observation: Sponges are being used to washing utensils/equipment.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Prohibitions
Observation: Single-service or single-use items found stored in the office area where there was a bed for sleeping.
Correction: Relocate the single-service/utensils to an area where there is no bedding. Alternatively, remove the bed from the premises.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Both washroom doors were without a self-closure device.
Correction: Provide a self-closer for the washroom doors.
- Outer Openings - Protected
Observation: There was an opening at the doorway of the office exit door that could serve as a rodent entry point.
Correction: Seal opening at the doorway of the exit door of the office so that rodents do not use opening as a rodent entry point.
- Private Homes and Living or Sleeping Quarters - Use Prohibition
Observation: Found a bed (sleeping quarters) directly opening into area used for conducting food establishment operations.
Correction: Remove the bed from area(s) where food and food related items are stored.
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03/19/2014 | Routine | |
Permit Issued. Copy of manager's certification was provided.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The warewashing sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the warewashing area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/19/2013 | Routine | |
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