Discussed mop sink BFP valves handouts. Recommend an addition shelf on the exist shelving unit used for meat & seafood storage in the Walk-in cooler. Dishwasher appears to be working properly.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition -: dented food can.
Correction: Discard or return to distributor any food packages that are not in good condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE food including raw vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, seafood, pork, poultry, and eggs during storage by arranging each type of food on shelves so that cross contamination is prevented.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored less than 6" above the floor in the walk-in cooler..;Store food at least 6" off the floor.
- Nonfood Contact Surfaces (repeated violation)
Observation: Particle board wall shelf at cooking line is no longer easily cleanable.
Correction: Replace damaged wall shelf.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Bottom shelves in walk-in cooler less than 6" off the floor.;Adjust bottom shelves so they area at least 6" off the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: Filter missing in exhaust hood.
Correction: Install missing filter in exhaust hood.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy accumulation of dust on back of walk-in cooler refrigeration coils.
Correction: Clean refrigeration coils more frequently.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The front kitchen handwashing sink was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the front kitchen handwashing sink during all hours of operation. Remove the tray preventing its use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the rear kitchen hand washing sink.
Correction: Provide soap at the rear kitchen hand washing sink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the front kitchen hand washing sink.
Correction: Provide paper towels at the front kitchen hand washing sink.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The front kitchen handwashing sink has a low flow for the hot water.
Correction: Repair the handwashing sink to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray containers of cleaning products not properly labeled.
Correction: Label containers of toxic products with common name.
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06/04/2015 | Routine | |
Discussed proper cooling, handwashing,proper raw animal foods storage handouts with person-in-charge. Dishwasher appears to be working properly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation after engaging in activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands before engaging in food preparation as often as necessary to prevent cross contamination when changing tasks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, shrimp, pork, eggs, and poultry during storage by: (a) Using separate equipment for each type
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate foods of animal origin during storage from raw and cooked RTE food including vegetables and fruit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Store food on approved shelving, or dunnage racks at least 6" off the floor.
- Critical: Cooling* (corrected on site)
Observation: Rice balls noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer cooling time allows for bacterial growth which may cause foodborne illness.
- Nonfood Contact Surfaces (repeated violation)
Observation: White shelf next to large prep cooler in bad repair.
Correction: Replace damaged shelf.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Bottom shelves in the walk-in cooler are leas than 6" off the floor.;Raise the bottom shelves in the walk-in cooler to at least 6" off the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: Accumulation of dust on back of walk-in cooler refrigeration coils.
Correction: Clean coils more frequently.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The front kitchen handwashing sinks was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove tray preventing its use.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Filter missing in exhaust hood.
Correction: Install missing filter in exhaust hood.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the front kitchen hand washing sink.
Correction: Provide hand soap at all hand washing sinks to encourage hand washing.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The rear kitchen handwashing sink was not clean.
Correction: Keep handwashing sinks clean to encourage handwashing.
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09/02/2014 | Routine | |
Dishwasher appears to be working properly. Discussed mop sink back-flow prevention valve handout.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The staff eating in rear kitchen food prep areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, unwrapped single-service articles, or other items needing protection.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition - dented food cans
Correction: Discard or return to distributor any food packages that are not in good condition.
- 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: Separate types of raw animal foods from each other such as beef, fish, shrimp, eggs, pork, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented..
- Food Storage - Clean and Dry Location
Observation: Food stored less than 6" above the flooring the walk-in cooler.;Elevate food storage onto with minimum 6" legs.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored next to the mop sink where it is subject to splash, and other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Nonfood Contact Surfaces
Observation: White shelf next to large prep cooler in bad repair.
Correction: Repair or remove damaged shelf.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep coolers.
Correction: Provide a temperature measuring device in all coolers.
- Backflow Prevention Device, Design Standard
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the rear kitchen and bar.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles in the walk-in refrigeration unit.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Pump-spray containers of cleaning products are not properly labeled.
Correction: Label working containers of toxic items with name of contents.
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09/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thai Peppers Restaurant, 10406 Bristow Center Dr, Bristow, VA 20136 »