All food temperatures taken were internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees were observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Employees should eat in designated area so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Employee prepared salad greens and onions without utilizing gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.Bowls without handles used as dispensers.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Two bowls of chicken breast stored on the floor.Store chicken in a location where it is not subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken 51*F and 53*F, garlic oil 47*F and 46*F were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Hot Oil Filtering Equipment
Observation: Missing a section of filters in the exhaust hood.
Correction: Replace or alter the hot oil filtering equipment as necessary to provide an easily accessible filter. This is necessary to facilitate and ensure effective cleaning of the unit (See 12 VAC 5-421-1100 & 12 VAC 5-421-1110).
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Fire suppression system in exhaust hood was dripping grease.
>>Filters in exhaust hood were soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the adjacent to the cooking line was being used for purposes other than washing hands.Employee dumped pasta water in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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11/23/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Several unlabeled food containers such as sweet sour sauce ,garlic oil, salt,etc. in the facility.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses:
>>Dispensing utensils stored in container without running water.
>>Dispensers without handles stored in food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bags of rice and carrots were stored on the floor less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pooled eggs 50*F,noodles 60*F, chicken stock 45*F, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat cooked rice in the reach-in unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Unsealed wooden entryway door to pantry.
>>Make table not reaching the required temperature
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment had accumulations of grime and debris:
>>Filters in the exhaust hood were dripping grease
>>Sides of the deep fryer were soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Food equipment was observed not sanitized after washing and rinsing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/05/2015 | Routine | |
All temperatures were taken internally unless others wise noted.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers at trhe cookline.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Spoons for spices were observed stored in a container of soiled water located on the cookline
Correction: 1) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 2) In running water of sufficient velocity to flush particulates to the drain. 3) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bulk sugar stored on the floor less than 6" above the floor.;Elevate food onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food cart with open containers of spices was located next to the handsink.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Relocated cart 18 inches away from handsink or install a splash guard
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures 47*F-49*F:
>> Eggs in the top of the make table.
>> Eggs in the bottom of the make table.
Eggs were also stored in the cold holding unit improperly. The eggs were in a metal food pan, stored in a plastic single service container, which was above the food level line of the metal pan. This is contributed to the eggs being above 41*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. When storing foods ensure that the food does not exceed past the food level line in the pan.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Fresh fish packaged for sale using the reduced oxygen packaging (ROP) method. This was determined by observation and discussion with one of the employees.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Napkins were observed being used to line utensil and warewash storage.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of napkins.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the food cart used to store foods and spices has accumulations of grime and debris.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment wash not sanitized. EHS observed a employee washing dishes at the three compartment sink and handsink, without using the proper sanitizing methods.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Equipment and utensils should be emerged in a sanitizing solution for 10 seconds.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used to clean equipment, and rinsed out cloth rags.
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spic and span are not properly stored to prevent the contamination single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Home pesticides were found on the premises in the manager's office and the back storage room.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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01/29/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in restricted area 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, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods ( shrimp,pork and beef ) stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display 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. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in sandwich unit and spice containers near cookline.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Soiled dispensing utensils improperly stored between uses.
>>Dispenser without handle used to dispense food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta/noodles 78*F cold holding at improper temperatures
Correction: Relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of unidentified cleaners were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/13/2014 | Routine | |
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