The purpose of this visit was to conduct a routine inspection in conjunction with a complaint inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the upcoming pest control service invoice.
Please fax/email a copy of the service invoice for the leaking sinks (hand sink and mop sink).
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: MANAGER DISCUSSED WITH FOOD EMPLOYEES. A LID AND STRAW WAS PROVIDED. Food employees may drink only from a covered container using a straw.
- Hair Restraint Effectiveness (corrected on site)
Observation: Food employee observed working in the food service area without proper hair restraints.
Correction: MANAGER DISCUSSED WITH FOOD EMPLOYEE. 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Two Door Slide Cooler -- cooked pasta (56'F) from the night before
Correction: FOOD ITEM WAS DISCARDED. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: food employee would cook big batches of pasta, then run cold water to rinse pasta. Pastas will be placed in deep plastic containers with lid on and stored in cooler.
Correction: EHS DISCUSSED WITH MANAGER COOLING METHODS. INFORMATION REGARDING COOLING WAS DISTRIBUTED TO MANAGER. MANAGER NOTED THAT SHALLOW METAL PANS WILL BE USED IN COOLING. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: One Door Mini Display Cooler, True Two Door Prep Cooler, and Two Door Slide Cooler
Correction: MANAGER NOTED THAT THERMOMETERS WILL BE PURCHASED AND PLACED IN UNITS. Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed pots not being sanitized.
Correction: EHS TRAINED MANAGER ON HOW TO MAKE SANITIZER WITH BLEACH AND WATER, AND TO TEST SANITIZER USING TEST STRIPS. MANAGER TRAINED MANAGER. EHS INFORMED MANAGER TO ENSURE TO SEPARATE CLEAN AND DIRTY FOOD CONTACT SURFACES TO PREVENT CONTAMINATION. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: walls and ceilings in the back, walls near cookline, drains in three compartment sink, mop sink area
Correction: MANAGER INFORMED FOOD EMPLOYEES TO CLEAN FACILITY. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections piping under the handsink in kitchen and mop sink are leaking.
Correction: DISCUSSED WITH MANAGER. PLEASE FAX/EMAIL A COPY OF THE SERVICE INVOICE. A plumbing system shall be maintained in good repair.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment (corrected on site)
Observation: A direct connection with a container to prevent splash exists between the drain line of the sanitizing basin of the 3-compartment sink and the sewer line.
Correction: MANAGER REMOVED CONTAINER. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom of two backdoors.
Correction: DISCUSSED WITH MANAGER. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/18/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for accompanying me through the inspection.
The following topics were discussed during the inspection: Employee health policy, proper cooling methods, frequency of cleaning the ice machine, and the importance of having a thermometer.
Please fax/email a service report for each of the following units by 09/18/2015. A follow-up inspection may be conducted if the report is not received by the requested date.
1) Three Door Pizza Flattop Cooler (gasket)
2) Two Door Slide Cooler (temperature)
3) Two Door Upright Cooler (gasket & temperature)
Please fax/email a completed chart that displays time as a public health control for the pizzas by 09/22/2015.
If you have any questions or concerns, feel free to contact 703-246-2444. Thank you for your time.
- 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.
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: tomato sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. ITEMS WERE SEPARATED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Three Door Pizza Flattop Cooler -- chopped tomatoes (49'F), cooked chicken (47'F), chicken with tomato sauce (47'F) 2) Two Door Slide Cooler -- cooked chicken (47'F) and grilled peppers (46'F) 3) Two Door Upright Cooler -- Mozarella cheese (46'F) and marinara sauce (70'F) 4) Two Door Upright Cooler (rear) -- mozarella cheese (45'F) and chopped tomatoes (43'F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE DISCARDED/ITEMS WERE MOVED TO COOLERS TO ENSURE COLD HOLDING AT PROPER TEMPERATURE OF 41'F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sliced ham, pasta
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED WITH MANAGER
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control -- pizzas sitting at room temperature
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCUSSED WITH MANAGER
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09/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/24/2015 | Other | |
- 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.
- Plumbing / Maintained in Good Repair
Observation: Toilet in ladies rest room leaking.
Correction: A plumbing system shall be maintained in good repair. NOTE: PIC advised a new toilet in on order and will be installed as soon as it becomes available.
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage flowing to the ground surface from clean-out located in front parking area.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. NOTE: Repair/replace sewer line as necessary to prevent further flow of sewage to the ground surface. Agricultural lime must be spread in all reas affected by the flow of sewage to the ground surfaceto minimize the health hazard.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: Cardboard used as floormat at cookline.
Correction: Remove cardboard from floor. Floor and any covering used on floor must be smooth, easily cleanable, nonabsorbant, and non-slip.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: Discussed with PIC. Stressed importance of keeping paper towel dispenser supplied. Paper towels supplied during inspection.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Sanitizer tablets stored in unlabeled condiment container.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. NOTE: PIC labeled container during inspection.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Sewage observed flowing to the ground surface from cleanout in front parking area which poses an imminent health hazard
Correction: Sewer line must be repaired/replaced as necessary to prevent the futher flow of sewage to the ground surface. Owner, on site at the time of the inspection, voluntarily closed the facility to prevent any additional flow of sewage to the ground surface until the sewer line is repaired/ replaced and until a satisfactory reinspection is conducted by the Health Department. To schedule a reinspection, call the Health Department at 703-246-2444 between 8:00 AM and 4:30 PM.
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02/13/2015 | Routine | |
| No violation noted during this evaluation. | 02/13/2015 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint inspection.
* Monitor internal food temperatures using a calibrated metal stem food thermometer to ensure proper cold-holding temperatures of 41 degrees or less.
* Once pizzas are cooked there shall be no bare hand contact with pizza to prevent direct cross contamination. Encourage employees to use utensils and/or wear gloves to prevent potential of cross-contamination with bare hands.
* Monitor time control policy for all display pizzas to ensure hold times of less than 4 hours to prevent potential of bacterial growth. Document the date and times the pizzas are to be discarded daily and as needed.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Discussed with certified food manager. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Pizzas during slicing and displaying process.
Correction: Discarded at time of inspection. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Sauces, oils, and other liquid ingredients on the cook line.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored in a container of water with a temperature of 130 degrees.
Correction: Water temperature was adjusted to maintain 135 degrees at the time of inspection. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manner: in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced Tomatoes(61), Cooked Chicken Wings(57), Chick Peas(61), Cooked Veal(54) cold-holding in the Superior 3DR Prep Cooler
Correction: All non-potential hazardous foods were relocated at the time of inspection. All PHF's were discarded at the time of inspection. 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.
- 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: Cooked Pastas, Tomato Sauces, Cooked Veal.
Correction: Discussed with certified food manager at time of inspection. 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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Display pizzas
Correction: Discussed with manager, and monitoring system implemented at the time of inspection. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- 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: Superior 3DR Prep Cooler
Correction: Maintenance provider arrived at time of inspection to service equipment. 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Superior 3DR Prep Cooler, & True 2DR Upright Cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: All exterior doors to the establishment were propped open at the start of the inspection. Side exterior kitchen door & rear exterior kitchen door are in need of complete enclosure.
Correction: Ensure all exterior outer openings to the establishment are completely enclosed to prevent the potential entrance from unwanted pests rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed no paper towels or other acceptable means of hand drying at cook line hand sink.
Correction: Cook line hand sink supplied with paper towels at the time of inspection by certified food manager. Ensure all hand washing sinks are furnished with paper towels or other acceptable means of hand drying to prevent potential for cross contamination.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors,walls, and ceilings throughout the establishment are need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/06/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a complaint inspection in conjunction with a complaint investigation.
* Complainant got a pizza from the facility as part of a carry-out order. Once he returned home, he noticed a piece of metal in his pizza. He contacted the store and one of the employees mentioned that it comes off from one of the cooking screens used for the oven.
* Reviewed the preparation, cooking, and boxing procedures of pizza with the certified food manager at the time of inspection. Made a visual inspection of the interior of the pizza ovens at the time of inspection. Certified food manager reminded employees to make a visual inspection of the products prior to enclosing for service.
* Complaint could not be confirmed at the time of inspection & will be closed.
No violation noted during this evaluation. | 05/06/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with CFM guidelines, prevent cross contamination, How Cold Is It Newsletter and an equipment monitoring log. Please fax a service report for the Pizza Prep Cooler and True display cooler no later than Friday, December 27, 2013. A follow-up inspection may be conducted if service report is not received before the requested timeframe.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.-------Observed bulk cooked ham being stored directly on top of and below raw hamburger in the True 3DR upright cooler in the back.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----------observed marinara sauce at steam table at 90 in the center.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO A BOIL.
- 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:
1) Diced tomatoes at 49F in 3DR pizza prep cooler,
2) Chicken topping at 50F in 3DR pizza prep cooler,
3) Fried eggplant at 50F in 3DR pizza prep cooler,
4) Cheesecake at 47F in True Display Cooler.
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.
- Certified Food Manager/Certificate Process (corrected on site) (repeated violation)
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: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink on front line being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/19/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: GE GG75TGA
*Dish Machine: N/A
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: --------observed marinara sauce cooling overnight in True 2DR upright cooler # 1 at 47F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed large metal pan of cooked spaghetti cooling in True 2DR upright cooler # 2 covered with plastic wrap,
2) Observed large deep metal pot of marinara sauce cooling overnight in True 2DR upright cooler # 1.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Utensils & dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/25/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on December 24, 2012. The complainant alleged roaches were present in the to-go boxes brought to their table. Upon investigation of the prep area, cookline, back storage areas, exterior storage unit and empty pizza boxes no roaches were noted. The last pest control was received in the end of November. Information on preventing pest infestations was given to the person in charge (PIC).
Please email, within 30 days, the picture identification cards of the 2 employees with the paper certificates. The address for ORS was given to the PIC.
The complaint is not confirmed.
- 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.- ADDRESS OF ORS GIVEN TO PIC
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- 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. 2 bottles of Raid - DISCARDED
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.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.Terminex commerical pesticide - DISCARDED
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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12/27/2012 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected at time of inspection.
The facility had a power outage at time of inspection and EHS provided power outage information if power is out for an extended period of time. Manager asked about where to purchase dry ice if needed. Manager will call when power is back on.
Manager called EHS at 10:50 am and the power was restored.
No violation noted during this evaluation. | 08/10/2012 | Follow-up | |
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