- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Observed shell eggs stored over cheeses and other RTE foods. Corrected by instruction.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
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12/31/2015 | Risk Factor | |
Please post your 2015 health license.
- Ventilation Hood-Systems, Drip Prevention/Functionality
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: The food-contact surfaces of the 6 burner ranges are not cleaned at least every 24 hours.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in Subparagraph 4-602.11(D)(6). Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Cleaning, Frequency and Restrictions
Observation: The floors throughout the kitchen are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Plumbing fixtures are not clean on kitchen handwashing sinks. .
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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08/12/2015 | Routine | |
Please clean floors and equipment thoroughly to avoid unwanted pest.
- Sanitized/Hot Water and Chemical/Methods
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin. Sanitizer bucket was 50-100 ppm of multi-quat sanitizer.
Correction: Provide multi-quat sanitizer at proper concentration of 200-400 ppm or manufacturers recommendation and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Cleaning of Plumbing Fixtures
Observation: Plumbing fixtures are not clean and maintained. Both handsinks are in need of cleaning. Handsink located on left side near 3 compartment sink is leaking.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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12/18/2014 | Risk Factor | |
The inside of the Victory cooling unit needs cleaning.
No violation noted during this evaluation. | 08/13/2014 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the quaternary ammonium sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Top surfaces of the stainless steel table(s) in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Toilet Rooms, Enclosed
Observation: The toilet room is not provided with a tight-fitting and/or self-closing door.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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04/11/2014 | Routine | |
Handsink has hot water. Provide soap and paper towels at all handsinks. Plumbing connections observed installed directly to the grease interceptors. The oven that is not located under the hood system will be removed from the restaurant. The walk-in will be used for dry storage. Post handwash signs. Restaurant will be preparing meals and they will be portioned in tubberware containers for sale, so cooling will occur. No food prep or sale can be conducted until the certificate of occupancy is received and also the health application needs to be submitted to the health department. A professional pest control company has been contracted. A re-check will be conducted in about 30 days. B1400081 CO1300889 Owner contact # 703-489-7141
No violation noted during this evaluation. | 03/13/2014 | Pre-Opening | |
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