The purpose of today's visit was to conduct a routine inspection.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EMPLOYEE WASHED HANDS & PUT ON NEW GLOVES.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: meat thawing in 3 compartment sink.
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. WATER WAS TURNED ON.
- 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: half & half 46 & 48F & sausage 80F.
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. SAUSAGE WAS DISCARDED. HALF & HALF MOVED TO ANOTHER UNIT TO COOL.
- 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 QUATERNARY AMMONIA test kit.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting board(s) along the steam table 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. CUTTING BOARD WAS WASHED, RINSED & SANITIZED & TURNED OVER.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level at the hand spray is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cook line is blocked by a table & trash can, 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. TRASH CAN WAS MOVED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the 3 VAT & cook line being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the flooring is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CAN OF PESTICIDE WAS REMOVED FROM FACILITY.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution was measured at 500+ ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonium solution at 150-400ppm. Verify concentration using the appropriate test kit. NEW SANITIZER WAS MADE AT CORRECT LEVEL.
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02/12/2016 | Routine | |
Today a site visit was made following a complaint received that there were cockroaches present in the dining area and kitchen. Also complainant alleges that food is being kept outside in the heat. As per staff cockroaches were observed at facility last month and the Facility is using professional pest control and having regular pest control treatment that includes cockroach extermination. Last two treatments were on 8/10/15 and 9/8/15. CFM was able to provide documentation and receipts for Health Department Review. No cockroaches have been observed since that time.
At this visit I observed that the front dining area appears clean and staff were in the process of cleaning and mopping the floors, no obvious evidence of cockroach infestation was observed. The back kitchen and prep area had dirt and other sediments along the edges and near the 3 VAT sink area and missing tiles near the steam table. Also a flycatcher in the 3 VAT sink area had many flies stuck on the glue strip and had not been removed / replaced . Discussed with manager to increase cleaning frequency in the back area and replace the missing tiles. No potentially hazardous food item was observed being left out in room temperature at this inspection. Part of complaint received seems valid but facility has taken steps to correct and rectify the problem.
- Physical Facilities Good Repair
Observation: Observed that the physical structure is not maintained in good repair. OBSERVED SEVERAL MISSING FLOOR TILES IN THE BACK NEAR THE STEAM TABLE.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR AND REPLACE THE TILES IN 90 DAYS.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the Physical structure in the Location is in need of cleaning.OBSERVED DIRT, DUST AND OTHER SEDIMENTS ALONG THE EDGES AND CORNERS OF THE FLOOR BOARDS IN THE BACK KITCHEN AND NEAR THE 3 VAT SINK AREA. FLY CATCHER WAS OBSERVED FULL OF FLIES BUT NOT REMOVED FROM THE 3 VAT SINK AREA.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER, INCREASE CLEANING FREQUENCY OF THE BACK KITCHEN AREA.
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10/01/2015 | Complaint | |
A ROUTINE INSPECTION of the facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes where your facility may require further assessment.
NOTE : At this inspection further discussion was conducted with the CFM on the following topics 1) Employee Health Policy guidelines and review with staff with documentation 2) Cross contamination of food 3) Cold and hot holding methods 4) Cooling methods.** Follow up in 48 hours if documentation on ownership is not received.**
QUESTIONS: Please call 703-246-2444
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.OBSERVED EMPLOYEES MIXING DETERGENT INSTEAD OF SANITIZER FOR SANITIZING PURPOSES.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. INSTRUCTTED MANAGER TO TRAIN EMPLOYEES ON SANITIZER SOLUTIONS AND THEIR USE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." OBSERVED MANAGER HAD NOT TRAINED STAFF ON EMPLOYEE HEALTH AND COULD NOT PROVIDE ANY DOCUMENTATION OF TRAINING/REVIEW.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW CHICKEN BEING STORED OVER CARROTS AND OTHER PRODUCE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. CFM REARRANGED THE ITEMS AND DISCARDED SOME OF THE PRODUCE.
- 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:OBSERVED RAW CHICKEN BEING STORED OVER RAW BEEF IN THE TRUE 2 DR FREEZER.
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). MANAGER REARRANGED THE ITEMS TO AVOID CROSS CONTAMINATION.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: At the time of the inspection, it was observed that a change of ownership may have taken place at the food establishment based on call received. AT THE TIME OF INSPECTION PREVIOUS OWNER IS NO LONGER PRESENT AND CURRENT OWNER WAS UNABLE TO PROVIDE DOCUMENTATION TO THE HEALTH INSPECTOR THAT NO CHANGE OF OWNERSHIP HAS OCCURED .
Correction: Within 48 hours, the following must be done to ensure continued operation of the establishment: 1) submit an Application for Permit to Operate a Food Service Establishment and a copy of a current business license to the Health Department
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK KITCHEN AREA IS being used TO DUMP SWEET TEA.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH STAFF AND CFM THAT HAND WASH SINK IS TO BE USED ONLY FOR HAND WASHING.
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07/07/2015 | Risk Factor | |
Inspection conducted for follow up to assess compliance with violations listed on March 20, Routine inspection.
Items that have been corrected are marked as corrected. Please ensure that you maintain the facility in clean and sanitary manner.
Place permit in view of public when you obtain in from the Health Department. Repair sink in 10 days.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the PREP AREA 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. ASKED OWNER TO REPLACE ALL SCORED CUTTING BOARDS.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the back near the steam table is blocked, preventing access by employees for easy handwashing. Sink is in need of repair to make it functional.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH MANAGER TO REMOVE THE TABLE WITH MICROWAVE BLOCKING THE SINK AND TO REPAIR THE SINK TO MAKE IT USEABLE.
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03/31/2015 | Follow-up | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.OBSERVED STAFF WORKING IN THE PREP AREA WITH NO VISOR OR HAIR RSTRAINTS.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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. STAFF WORE CAP WHEN INSTRUCTED BY THE EHS.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: OBSERVED TWO CONTAINERS WITH RICE BEING REHEATED ON THE STEAM TABLE AT 113F AND 98F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. THE RICE WAS REMOVED TO THE GRILL TO REHEAT TO 168F AND 170 F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED COOKED HAM AT 45 F, COOKED RICE AT 46F AND COOKED COLLARDS AT 44F IN THE COMMERCIAL 2 DR UPRIGHT REFRIGERATOR
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. ITEMS TO BE MOVED TO ANOTHER REFRIGERATOR. REPAIR THE REFRIGERATOR TO HOLD FOODS AT 41F OR BELOW. FOLLOW UP WILL BE CONDUCTED IN 10 DAYS TO CONFIRM COMPLIANCE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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:OBSERVED COOKED COLLARD GREENS AND COOKED RICE IN THE 2 DR COMMERCIAL REFRIGERATOR WITHOUT ANY DATE MARKING.
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.DISCUSSED WITH CHEF THE PUBLIC HEALTH REASONS FOR DATE MARKING FOOD. STAFF WILL DATE MARK FOOD NOT CONSUMED IN 24 HOURS.
- 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: OBSERVED THAT THE COMMANDER 2 DR UPRIGHT REFRIGERATOR WAS AT 46F
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.OWNER HAS BEEN ASKED TO REPAIR UNIT. FOLLOW UP WILL BE CONDUCTED IN 10 DAYS. DO NOT USE IT TO STORE PHF.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the PREP AREA 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. ASKED OWNER TO REPLACE ALL SCORED CUTTING BOARDS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED FOOOD RESIDUES AND OTHER DIRT AND GRIME ON THE HOBART SLICER AND KNIVES
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH OWNER AND HAVE ASKED THAT THESE UTENSILS BE WASHED, RINSED AND SANITIZED.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled. OBSERVED VISIBLE SEDIMENTS AND RESIDUE ALONG THE INSIDE SURFACES AND DOOR OF THE MICROWAVE.
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. CFM HAS BEEN ISNTRUCTED TO CLEAN THE MICROWAVE ON A REGULAR BASIS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED DEBRIS, LIQUID AND OTHER RESIDUE ALONG THE INSIDE OF THE REFRIGERATOR AND ALONG THE GASKETS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.DISCUSSED WITH OWNER TO CLEAN THESE AREAS ON A MORE REGULAR BASIS.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the previous Health Department permit to operate in a conspicuous location. OBSERVED FACILITY HAS CHANGED ITS NAME TO SWEET HEAT BARBEQUE AND NOT APPLIED FOR CHANGE OF NAME AND IS STILL OPERATING UNDER MANDOO HOUSE PERMIT.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: At the time of the inspection, it was observed that a change of name has taken place at the food establishment. The current operator does not have a valid permit to operate.
Correction: Within 48 hours, the following must be done to ensure continued operation of the establishment: 1) submit an Application for Permit to Operate a Food Service Establishment and a copy of a current business license to the Health Department
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT SINK piping are backing up and leaking when all compartments are drained.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE PIPES BELOW THE 3 VAT TO ENSURE THAT IT WORKS IN GOOD ORDER AND THERE IS NO OVER FLOW OF WATER.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.ASKED MANAGER TO PROVIDE COVERED CONTAINER.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.OBSERVED DISPENSER WAS EMPTY AND NO PAPER TOWELS AT THE HAND WASH SINK NEAR THE 3 VAT SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM PROVIDED PAPER TOWELS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls along the back kitchen area has dirt and debris and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. MANAGER HAS BEEN INSTRUCTED TO CLEAN THE AREAS ON A MORE REGUALR BASIS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at > 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. WHEN TESTING THE SANITIZER SOLUTION WITH TEST STRIP IT WAS FOUND TO BE AT A CONCENTRATION OF >200 PPM
Correction: Maintain the concentration of CHLORINE solution at 50-100pm. Verify concentration using the appropriate test kit.EHS WORKED WITH CHEF TO ADJUST THE SANITIZER SOLUTION TO 100 PPM.
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03/20/2015 | Routine | |
A site visit was made following complaint received that customer noticed that the signage on the door did not match what was posted outside
No violation noted during this evaluation. | 03/20/2015 | Complaint | |
The purpose of this visit was a follow up to assess the cold holding capacity of the Beverage Air 2 door prep refrigerator. The Beverage Air 2 door prep refrigerator is no longer in use and will be removed from the facility.
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up will be conducted on or about September 17, 2014 to assess the cold holding capability of the Beverage Air prep refrigerator.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Beverage Air 2 door prep refrigerator was not holding PHF/TCS food at 41F or below. Please have the unit repaired/replaced and do not store any PHF/TCS food in or on until it is capable of holding PHF/TCS food at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw chicken at 49F, raw lamb at 50F, raw pork at 50F in the Beverage Air prep refrigerator
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 ITEMS DISCARDED
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09/15/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within thirty (30) days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE: The kegerator and steam table will remain in the establishment. Maintain this equipment clean. The buffet is to be removed eventually. In the meantime, maintain the unit clean.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: Superior 2-door reach-in refrigerator, Delfield 2-door reach-in prep refrigerator, Continental 2-door upright freezer
Correction: Replace the gaskets. NOTE: Some gaskets are on order. Order all gaskets and replace the gaskets within 30 days.
- Equipment / Non-food Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: Observed the handles on the handsink near the hood system with an accumulation of grease.
Correction: Clean the handles.
- Plumbing / Maintained in Good Repair
Observation: Observed the drain under the three-compartment sink slow to drain.
Correction: Re-do the plumbing on the three-compartment sink so that it can effectively drain.
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08/11/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Observed milk crate and other crate with holes used to store onions and other food items.
Correction: Discard the milk/soda crates. Use containers to store food which are smooth and easily cleanable.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the cabinet under the soda machine constructed of an absorbent wood.
Correction: Pain the wood so that a seal is created and the cabinet is therefore cleanable.
- Equipment / Fixed / Space / Seal
Observation: Observed the hood/wall juncture in need of caulking.
Correction: Caulk the hood/wall juncture.
- Equipment / Good Repair / Operation
Observation: Observed the True 2-door reach-in refrigerator with an ambient air temperature of 43F. Also observed the Continental 2-door upright freezer with an ambient air temperature of 34F and not all foods within the freezer were frozen solid.
Correction: Adjust the True refrigerator to 41F or below. Adjust the Continental freezer to below 32 and so that all foods within are frozen solid.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: Superior 2-door reach-in refrigerator, Delfield 2-door reach-in prep refrigerator, Continental 2-door upright freezer
Correction: Replace the gaskets.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the screen of the microwave door with a hole in it, allowing food debris to enter the front in an area that is not easily cleanable.
Correction: Clean off the food debris and replace the screen door OR replace the microwave.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the inside of the True 2-door reach-in refrigerator and the Delfield 2-door reach-in prep refrigerator in need of cleaning.
Correction: Clean the inside of the refrigerators.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the shelving in the Commander 2-door upright refrigerator with an accumulation of debris and grease.
Correction: Clean the shelving.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the handles on the handsink near the hood system with an accumulation of grease.
Correction: Clean the handles.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the pipe leading from the sanitize basin to the grease trap extending intot he pipe hood, without an air gap.
Correction: Provide an air gap between the sanitize basin and the drain pipe of at least 1".
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the spray arm on the three-compartment sink extending below the flood rim level of the sink.
Correction: Replace the spring on the spray arm so that the spray arm is held above the flood rim level of the sink.
- Plumbing / Maintained in Good Repair
Observation: Observed the sanitize basin of the three-compartment sink leaking. Also observed the handsink near the hood leaking.
Correction: Repair the plumbing.
- Plumbing / Maintained in Good Repair
Observation: Observed the handsink near the hood slow to drain.
Correction: Repair the plumbing.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed the light shielding not properly installed in the hood system.
Correction: Install the light shield so that it fits tightly and properly in the hood system.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men's restroom is not equipped with a self-closing mechanism on the door.
Correction: Install a self-closing mechanism on the men's restroom door.
- Physical Facilities Good Repair
Observation: Observed a gap in the floor/wall juncture near the water-heater room door.
Correction: Seal the gap in the floor/wall juncture.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control cockroaches. Observed several cockroaches in the nymph and adult life stages throughout the kitchen.
Correction: Obtain a pest control service to eliminate cockroaches.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Observed dead cockroaches in the women's restroom, the three-compartment sink and the buffet.
Correction: Remove the dead cockroaches.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: The factility has the following items unnecessary to the operation which may cause harborage conditions for cockroaches: Kegerator, buffet, steam table by hood
Correction: Remove items unnecessary to the operation or, at minimum, maintain the items clean.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law
Observation: Observed residential use pesticides in the women's restroom.
Correction: Remove residential use pesticides from the facility.
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07/28/2014 | Pre-Opening | |
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