Today, a follow-up inspection was conducted for the NOAV issued on February 29, 2016.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Soy sauce buckets were found with flour, sugar, corn starch and salt and were not identified with the common name of it's new contents.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored inside the bulk containers (some scoops with no handles, some handles laying in the food product and some not maintained clean).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Labels/Labeling (repeated violation)
Observation: Food packaged in the establishment in the drink refrigerator are not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The cardboard used to line the bottom shelf of the kitchen counter is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The three door prep refrigerator left interior lid cover is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Some shelves are rusty in the walk-in refrigerator should be recoated or replaced.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (back kitchen door propped open
Correction: multi-use building hallway door to dumpster/loading dock found open/self-closing device broken).
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food (several light bulbs out in the kitchen ceiling).
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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03/29/2016 | Follow-up | |
Due to the pattern of violations, a Notice of Alleged Violation (NOAV) will be issued. A follow-up will be conducted in about 30 days, on or about March 29, 2016.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display (trays of raw beef found stored below trays of raw chicken on a cooling rack).
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
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Buckets of soy sauce found with flour, sugar, corn starch and salt and are not identified with the common name of it's new contents. Wrong labels were observed on the trashcan containers of flour and sugar.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Contact with Equipment and Utensils/Preventing Contamination
Observation: Using the same pair of tongs to get raw chicken, raw beef and raw seafood out of the top portion of the prep refrigerator
Correction: have a separate pair of tongs for each of these food items.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored inside the bulk containers (some scoops with no handles, some handles laying in the food product and some not maintained clean).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food in the floor of the walk-in refrigerator and freezer are not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Tofu and chicken cold holding at the improper temperatures of 50-54 inside the three door prep refrigerator
Correction: add ice to box of tofu, these foods shall be relocated to maintain at or below 41 F.
- Time/Temperature Control for Safety Food, Cold Holding, Eggs (corrected on site)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less
Correction: found tray of eggs out on the counter lower shelf at 62 F
- Food Labels/Labeling (repeated violation)
Observation: Food packaged in the establishment in the drink refrigerator are not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The cardboard used to line the bottom shelf of the kitchen counter is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- 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/Good Repair and Proper Adjustment (repeated violation)
Observation: The three door prep refrigerator interior lid covers are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design nor is the unit maintaining foods at or below 41 F. Some shelves are rusty in the walk-in refrigerator should be recoated or replaced. The walk-in refrigerator door is damaged.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the kitchen counter shelves, bulk food containers, smaller rice warmer and the counter can opener holder are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The nonfood-contact surfaces of the interior walls, floors, shelves, light switches, gaskets and exterior doors/handles of the refrigerators and freezers are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Refuse/Covering Receptacles (corrected on site)
Observation: Shared building grease and cardboard receptacles 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.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (back kitchen door propped open
Correction: multi-use building hallway door to dumpster/loading dock found open/self-closing device broken).
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food (several light bulbs out in the kitchen ceiling).
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises (Dead German cockroaches were observed in the ceiling light fixtures and in a tracking station/glue trap).
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions
Observation: The floor by the fryers is not cleaned as often as necessary to keep it 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.
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02/24/2016 | Routine | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sprouts, noodles and chicken cold holding at the improper temperature of 52-53 F inside the prep refrigerator. Two hours later the refrigerator was holding foods at 40 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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09/10/2015 | Follow-up | |
- Cooling, Cooked Food (corrected on site)
Observation: Fried chicken was not cooling within 2 hours from 57ºC (135ºF) to 21ºC (70ºF) on the kitchen counter found at 84 F
Correction: same temperature as the kitchen, had been there for 2-2 1/2 hours
- Time/Temperature Control for Safety Food, Cold Holding
Observation: Tofu and egg rolls cold holding at the improper temperatures of 46-47 F in the prep refrigerator
Correction: were relocated to the walk-in refrigerator. Egg rolls and noodles cold holding at the improper temperatures of 44-46 F in the walk-in refrigerator. These units must be adjusted/repaired to hold foods at 41 F or below.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of cutting boards were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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09/03/2015 | Risk Factor | |
The grease interceptor is cleaned out every 2-3 weeks.
- Food Storage Containers, Identified with Common Name of Food
Observation: Buckets of sugar, flour and sauce are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored. Knife found stored in-between the counter freezer and prep refrigerator. Cups with no handles found in the buckets of sugar, flour, and sauce. Scoop handles found laying in food product of the bulk containers of sugar and flour.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Food stored on the floor in the walk-in freezer and refrigerator and some items stored on soda crates.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Garlic in oil on the cook's cart cold holding at the improper temperature of 54 F
Correction: placed back inside the refrigerator. Sprouts improperly doubled panned in the top portion of the prep refrigerator found at 44 F
- Food Labels/Labeling (repeated violation)
Observation: Food packaged in the establishment (spring rolls in drink refrigerator) is not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "Danby" refrigerator and the microwave over the handsink are not designed and constructed to be durable. The refrigerator does not have a thermometer and it is not keeping foods at or below 41 F.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices
Observation: The equipment noted on top of page two are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The prep refrigerator left interior lid is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the prep refrigerator cutting board are no longer effectively cleaned and sanitized.
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 surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of prep refrigerator cutting board, sugar scoops, and flour scoops are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The walk-in refrigerator condenser fan, ceiling, walls, shelves and floor
Correction: the walk-in freezer floor
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Back door found propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food
Correction: several ceiling light bulbs are out in the kitchen.
- Controlling Pests
Observation: Dead roaches were observed in the ceiling light shields.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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02/24/2015 | Routine | |
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Foods were observed stored on the floor in the walk in cooler and in the walk in freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Tofu(47ºF), sprouts(52ºF), and noodles(52ºF) in the prep refrigerator were observed cold holding at improper temperatures. The temperature was adjusted and the foods in question were relocated to the walk in cooler.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Labels/Labeling
Observation: Consumer self-dispensing foods(summer rolls in the Turbo Air refrigerator) are not prominently labeled in plain view of the consumer.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Equipment/Good Repair and Proper Adjustment
Observation: The following equipment were observed in poor repair
Correction: 1. The prep refrigerator lid and the door handle are broken. 2. The ice maker is missing the front panel.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the interior of the prep refrigerator, the freezer, the printer and the exterior of the prep refrigerator are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
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.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The slicer is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The back doors were observed propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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06/11/2014 | Routine | |
Remember to label summer rolls stored in the Turbo Air refrigerator that are displayed for customers.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food in the walk in refrigerator and walk in freezer are not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Noodle and rice made the night before was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of rice, chicken, and noodles were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The follow equipment are not designed and constructed to be durable. 1. Sanyo rice cooker. 2.Sanyo refrigerator. 3. Panasonic microwave.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the interior of the prep refrigerator is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Single-service and/or single-use articles are improperly stored.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Plumbing System/Maintained in Good Repair
Observation: The 3 compartment sink faucet was observed leaking and is not maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The front door and back door were observed propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material. [Spray bottles observed not labeled]
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tasteful Delight Chinese Cafe, 1301 S Joyce St D-23, Arlington, VA 22202 »