This was a follow-up inspection after an NOV issued on 11/18/2015. The walk-in refrigerator has been repaired and observed at 39-41F..No TCS foods were stored in the front part of the WIC as part of the plan. The hot dogs (probably defrosting) were observed at 23F.
Substantial compliance was observed.
No violation noted during this evaluation. | 12/04/2015 | Follow-up | |
Follow-up inspection to check on the walk-in refrigerator. The WIC was observed at 47F. The back WIC was observed at 38F where cream cheese (38F), turkey (39) and shredded cheese (35F) were found at proper cold holding temperature.
I discussed this situation in detail with the CFM and the Facility Director. A new compressor unit will be ordered. The management was advised to keep all TCS-foods in the back WIC until the front one is repaired.
An Alleged Notice of Violations (NOV) will be issued and will be sent via US-mail. A follow-up inspection will be conducted on or after December 04, 2015.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Penne pasta cold holding at the improper temperature of 48F in the (front) walk-in refrigerator.
Correction: (discarded) - 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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11/20/2015 | Follow-up | |
1. The front part of the walk-in is not capable to keep foods at proper cold holding temperature. All TCS-foods were relocated in the backside and produce and whole fruits moved in the front portion. A follow-up visit will be made to check the walk-in on Friday, Nov. 20, 2015. Please ensure all the cold foods are kept at 41F or less, otherwise, a Notice of Violation (NOV) will be issued.
2. Do not leave foods unprotected from consumers on buffet.
3. Ensure to cool foods (tomatoes, tuna salad, chicken salad, egg salad, and cut melons, etc.) to 41F or less within 4 hours or less.
4. Do not cover or loosely cover when cooling TCS-foods.
5. Two live roaches observed coming out of the convection oven.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Yogurt (48F) and sliced cheese (48F) in the front part of the walk-in refrigerator and crumbled blue cheese (48F) on cold salad bar were observed at improper cold holding temperature:
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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11/18/2015 | Risk Factor | |
1. Wash hands frequently.
2. Make sure to cool cooked foods, cut melons and sliced/diced tomatoes properly.
3. Have a technician to look at front walk-in and repair/replace 4th floor dish machine.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands and changing gloves before engaging in food preparation after touching the walk-in door handle with gloves on.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Pasta cooked yesterday and found at 46-57F in the back walk-in refrigerator 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.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Packs of butter (53F) and cut melons (56F) on breakfast buffet were observed at improper cold holding temperature.
Correction: (discarded) - 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.
- Hand Drying Provision (corrected on site)
Observation: Paper towels are not being dispensed. The dispenser needs new batteries.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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08/28/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Packs of butter cold salad buffet bar (60F- discarded), sliced cheese, stacked too high (46F) on top portion of "Delfield" 2-dr prep ref. # 7 and cut melons (49F) in "Traulsen" 2-dr ref/freezer (3W) were observed at improper cold holding temperature. The foods were relocated into other refrigerators. Garden salad on ice at 3W was found at 60F (discarded).
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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05/27/2015 | Risk Factor | |
1. Wash hands frequently.
2. All the high-temp dish machines turned thermo-labels black - attached to the report.
- Cutting Surfaces (corrected on site) (repeated violation)
Observation: The surfaces of the some cutting boards 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, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the doors of hot holding cabinets and slicer assembly is 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.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surface of some tongs, knives and peelers 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.
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02/09/2015 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Egg salad at 48 F, discarded.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: One of the kitchen hand sink was not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces
Observation: The quaternary sanitizer at the 3-part sink was measured at more than 600 ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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08/27/2014 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Observed uncovered raw eggs (pooled) over tuna salad.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the juice machines and dispensers are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
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05/30/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced turkey (44F) and sliced ham (43F) were observed at improper cold holding temperature in "Victory" 2-dr ref/freezer (4th floor).
Correction: (discarded) - 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.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at beverage station hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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03/27/2014 | Follow-up | |
1. Wash hands frequently.
2. Clean all the floor drains in kitchen and warewashing area.
3. Place a thermometer in "Delfield" 2-dr prep refrigerator and repair/replace temp. gauges of "Alto-Sham" heated cabinet.
4. "Victory" 2-dr ref # 9 appears not cooling properly
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored in standing water at 55F and 99F throughout the kitchen and upstairs servery areas.
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
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Maccaroni elbow pasta, observed in walk-in refrigerator # 5 at 46-50F, 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 (corrected on site)
Observation: Tightly covered containers of pasta, deli meats and prepared salads, etc. can not be cooled properly with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Sausage hot holding at the improper temperature of 100-114F on kitchen steamtable.
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 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. 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.
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: The following foods were observed at improper cold holding temperature:
1. Cut melons (52F - discarded) and Cream cheese (45F - relocated) in "Victory" 2-dr ref/freezer (4W) - (corrected)
2. Cut melons (61-67F) and butter packs (67F) on breakfast buffet - (discarded)
3. Milk (46F) in "Victory" 2-dr refrigerator # 9 - (discarded)
4. Milk (49F) in 1-dr uc refrigerator # 10 - (discarded)
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.
- Equipment/Fixed, Spacing or Sealing
Observation: 1. Kitchen hand sinks are in need of caulking. Caulk at 3-compartment sink is moldy.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Cutting Surfaces (corrected on site)
Observation: The surfaces of the green cutting boards and several small ceramic containers are no longer effectively cleaned and sanitized.
Correction: (discarded) - 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, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the deep fryer, inside of convection oven and "Alto-Sham" heated cabinet is not kept free of an accumulation of dust, dirt, food residue, and/or other debris. "Nestle" ice cream chest freezer is also in need of defrosting and 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.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surface(s) of ice cream scoop, several serving spoons, tongs and other utensils is(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.
- Intensity/Lighting
Observation: Light bulbs are burnt out in "Victory" 2-dr ref # 9, "Jack-n-Jill" 2-dr freezer # 3 and "Victory" 2-dr ref/freezer (4W).
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: Floor tiles in servery at 3E are not maintained in good repair. Paint observed chipped off
Correction: corner bead on pillar needs to be sealed and some ceiling tiles are stained.
- Controlling Pests (Critical)
Observation: Live and dead roaches were seen inside the oven in main kitchen. Mouse droppings observed in upstairs dry storage room, 3E servery and downstairs walk-in freezer room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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.
- Cleaning, Frequency and Restrictions
Observation: The floor in main kitchen, warewashing area and where ice cream chest freezer is, is in need of scrubbing and cleaning.
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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02/21/2014 | Routine | |
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Pureed fish cake observed in #2 Vulcan heated cabinet at improper temperature of 129 F. Item reheated to 165 F+.
Correction: PHF items held hot must be maintained at 135 F or higher.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food contact surfaces were not sanitized after cleaning in high temperature Eco-Lab under counter ware washing machine at 4W assisted care service station. Call for service to Eco-Lab provided. Dishware will be brought to main ware washing machine until sereviced.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the ware washing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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11/20/2013 | Risk Factor | |
Ware washing unit at 3E pantry was not in working order and was observed not in use. According to CFM, main facility ware washing machine and 3E pantry ware washing machine are in the process of being replaced.
- Critical: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (corrected on site)
Observation: The quaternary ammonium chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions, does not have a minimum temperature of 75ºF, have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, or used only in water with 500 mg/L or less or in water having a hardness no greater than specified by the manufacturer's label. As indicated with test strip, quaternary ammonium sanitizer in 3 part sink was observed at above required limits. Sanitizer was diluted with fresh water to proper concentration.
Correction: An quaternary ammonium chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a: (1) Minimum temperature of 24ºC (75ºF), (2) Have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. High temperature ware washing machine observed not registering on heat indicator tape. Facility has new ware washing machine on order. 3 part sink set up.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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08/21/2013 | Risk Factor | |
- Critical: Cooling, Cooked Food
Observation: Pasta 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.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Cut melon at 55 F at 4W Healthcare.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located at the 3E Arbor.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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05/29/2013 | Risk Factor | |
1. Some fruit flies observed in the drinks area and upstair kitchens.
- Equipment/Good Repair and Proper Adjustment
Observation: The high-temp warewashing machines at 3E, 3W and 4W
Correction: and "Traulsen" 2-dr freezer # 2 are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
- Warewashing Machine, Cleaning Frequency
Observation: The interior surfaces of the all the mechanical warewashing machines are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The food-contact surface of several tongs and peelers 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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: Inside of the "Traulen" 2-dr freezer # 1, "Victory" 2-dr ref/freezer (4W) and "Victory" 2-dr ref/freezer (3E) 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.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the "Traulsen" 2-dr ref/freezer (3W) are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision (corrected on site)
Observation: Drinks area handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: Light bulbs are burnt out in "Victory" 2-dr ref # 9, "Jack-n-Jill" 2-dr freezer # 3 and "Victory" 2-dr ref/freezer (4W).
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: Ceiling tiles are missing in mop sink area. Floor tiles under main warewashing machine are broken and need regrouting.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Jefferson Kitchen (2w), Pantries (3e: Arbor, 3w: Healthcare, 4w: Assited Living), & Storage Rm (P3), 900 N Taylor St, Arlington, VA 22203 »