This visit was made to conduct a routine inspection. Please note the following items:
1) Provide hand wash sticker in restroom
*2) Replace acoustic ceiling tiles with ceiling tiles that are smooth and cleanable
*3) Thoroughly clean around and behind all equipment, and vent covers.
*4) Repair or replace gasket on 2 door upright refrigerator. Do not use tape to hold it together (this is what is currently being done and it is not working)
5) Mops shall be hung to air dry
6) Facility has improved and corrected most of the items from the previous routine inspection, however attention is needed for the above items.
* Note - Items marked with the asterisk (*) are repeat violations. Future violations within a 12 month period may result in civil penalties of $100-500.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 door Fager refrigeration unit (left door).
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.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: area above yogurt machines/mop sink/refrigeration unit and restroom. (acoustic ceiling tiles used)
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. (Replace acoustic ceiling tiles with a smooth and cleanable surface ceiling tile).
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at rest room hand sink)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the several areas are in need of cleaning. Clean around refrigeration unit at front counter, around yogurt machines and reach in refrigeration unit in the back area, and the vent located next to the mop sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry. (mop stored in mop bucket)
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/06/2015 | Routine | |
This visit was made to conduct a follow up evaluation to the routine food safety evaluation conducted on August 21, 2014. Food Protection Manager has a limited certification from ORS interactive and shall obtain a standard certification as soon as possible.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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.
- Food Storage / Prohibited Areas / Toilet Room (repeated violation)
Observation: Observed bottle beverages stored in the rest-room. This observation has also been notated on the routine food safety evaluations dated September 13, 2013 and March 4, 2013. A permanent procedure shall be implemented to prevent food employees from storing food in the rest-room.
Correction: Food may not be stored in rest-rooms. Corrected by moving the bottled beverages out of the rest-room.
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface (repeated violation)
Observation: Sponges are being used to wipe down food contact surfaces on cutting boards and counter tops.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets for the Fragor 2-door upright refrigerator are damaged and being held up with tape that is molded in areas.
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.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (repeated violation)
Observation: Styrofoam bowls and napkins were found stored in the rest-room.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Currently both the kitchen and rest-room hand sink are plumbed to only supply hot water.
Correction: A plumbing system shall be maintained in good repair. Repair plumbing to provide both cold and hot water.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Ceiling tiles in the kitchen and bathroom are constructed of porous materials.
Correction: When ceiling tiles become damages, there is a major remodel, or a change in ownership the ceiling tiles shall be replaced with an approved material.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: hole in wall adjacent to the Fragor 2-door upright refrigerator.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed the following physical structures are in need of cleaning:
-floors under the frozen yogurt dispensing machines
-walls adjacent to the frozen yogurt dispensing machines
-vent cover on wall adjacent to the mop sink
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/15/2014 | Follow-up | |
This visit was made to conduct a follow-up evaluation to the routine food safety evaluation conducted on August 21, 2014. Fragor 2-door upright refrigerator is properly cold holding and the food employee demonstrated how to properly wash, rinse, and sanitize equipment and utensils in the 3-compartment sink. Spoke to owner via phone about Certified Food Manager, owner anticipates all food employees to be certified within 2 weeks. A follow up evaluation will be conducted within 10 days to verify correction of having a Certified Food Manager on site during all hours of operation.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Food Protection Manager (FPM) present in the establishment. Currently the Person-In-Charge (PIC) has a limited food manager license and not a standard.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a FPM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. A follow-up evaluation will be conducted within 10 business days to verify correction.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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.
- Food Storage / Prohibited Areas / Toilet Room (repeated violation)
Observation: Observed bottle beverages stored in the rest-room. This observation has also been notated on the routine food safety evaluations dated September 13, 2013 and March 4, 2013. A permanent procedure shall be implemented to prevent food employees from storing food in the rest-room.
Correction: Food may not be stored in rest-rooms. Corrected by moving the bottled beverages out of the rest-room.
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface (repeated violation)
Observation: Sponges are being used to wipe down food contact surfaces on cutting boards and counter tops.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. As per Person-In-Charge, chlorine will be their chemical sanitizing solution.
Correction: Chlorine test kits that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets for the Fragor 2-door upright refrigerator are damaged and being held up with tape that is molded in areas.
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.
- Warewash Equipment, Cleaning Agents / Required (repeated violation)
Observation: Food establishment does not have any means to contain water in any of the 3-compartment sinks. They currently do not have any drain stoppers required for containing a wash solution of soap, detergent, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (repeated violation)
Observation: Styrofoam bowls and napkins were found stored in the rest-room.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Currently both the kitchen and rest-room hand sink are plumbed to only supply hot water.
Correction: A plumbing system shall be maintained in good repair. Repair plumbing to provide both cold and hot water.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Ceiling tiles in the kitchen and bathroom are constructed of porous materials.
Correction: When ceiling tiles become damages, there is a major remodel, or a change in ownership the ceiling tiles shall be replaced with an approved material.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: hole in wall adjacent to the Fragor 2-door upright refrigerator.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed the following physical structures are in need of cleaning:
-floors under the frozen yogurt dispensing machines
-walls adjacent to the frozen yogurt dispensing machines
-vent cover on wall adjacent to the mop sink
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/26/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. A Food Protection Manager with a Standard food license is required during all hours of operation. A follow-up evaluation will be conduct within 10 days to verify correction.
2. Fragor 2-door upright refrigerator is currently cold holding Time/Temperature Control for Safety (TCS) foods at 44-45
°
F and shall properly cold hold at 41
°
F or below. TCS foods shall not be stored in this refrigerator until it properly cold holds at 41
°
F or less.
3. Expectation is for food employees to know reportable symptoms and the Big 5.
4. Make sure all food employees know how to properly wash, rinse, and sanitize equipment and utensils. Provide stoppers to adequately wash, rinse, and sanitize immediately. Currently this food establishment has no means to hold detergent water in the wash compartment or immerse equipment and utensils in approved sanitizer solution. A follow-up evaluation will be conducted within 10 days to verify correction.
5. Currently there is no cold water at either hand sinks making it uncomfortable for food employees to wash their hands in scalding water. Handwashing is one of the most effective means in preventing foodborne illnesses. Make sure food employees are supplied with adequate hand washing stations to promote handwashing.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the pre-opening evaluation. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Food Protection Manager (FPM) present in the establishment. Currently the Person-In-Charge (PIC) has a limited food manager license and not a standard.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a FPM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. A follow-up evaluation will be conducted within 10 business days to verify correction.
- Demo of Knowledge/Responding Correctly to Questions (corrected on site)
Observation: The Person-In-Charge (PIC) failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PIC explained how they wash their dishes in the mop sink and do not use the 3-compartment sink to wash, rinse, or sanitizer equipment. Upon further discussion the PIC did not know how to make sanitizer or what an approved sanitizer was. Currently, as per PIC they use "Clorox Cleaner" after washing the cutting boards.
Correction: The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria. Corrected by discussing the importance of preventing cross contamination. Talked to the PIC about setting up the 3-compartment sink in the following manner:
1. Fill the first compartment with soapy water to wash equipment and utensils
2. The second compartment is filled with water to rinse equipment and utensils
3. The third compartment is filled with chlorine at the proper concentration. Approximately 1 teaspoon bleach per gallon of water for proper sanitization of equipment and utensils. Currently the food establishment does not have any stoppers for the 3-compartment sink, other wise we would have manually set up the 3-compartment sink for further demonstration. Obtain 3 stoppers for the 3-compartment sink as soon as possible.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Person-In-Charge (PIC) did not know what reportable symptoms were or the Big 5.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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.
- Food Storage / Prohibited Areas / Toilet Room
Observation: Observed bottle beverages stored in the rest-room. This observation has also been notated on the routine food safety evaluations dated September 13, 2013 and March 4, 2013. A permanent procedure shall be implemented to prevent food employees from storing food in the rest-room.
Correction: Food may not be stored in rest-rooms. Corrected by moving the bottled beverages out of the rest-room.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: strawberry mix was 44°F and yogurt mixes were between 44-45°F in the Fagor 2-door upright refrigerator. Ambient air thermometer registering at 46°F. As per Person-In-Charge (PIC) the Time/Temperature Control for Safety (TCS) foods have been in the refrigerator overnight.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by moving the yogurt mixes and strawberry mix to the Fagor 2-door prep refrigerator. Do not store TCS foods in the Fagor 2-door upright refrigerator until properly cold holding at 41°F or less. A follow up evaluation will be conducted in 3 days to verify correction.
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface
Observation: Sponges are being used to wipe down food contact surfaces on cutting boards and counter tops.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. As per Person-In-Charge, chlorine will be their chemical sanitizing solution.
Correction: Chlorine test kits that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets for the Fragor 2-door upright refrigerator are damaged and being held up with tape that is molded in areas.
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.
- Warewash Equipment, Cleaning Agents / Required
Observation: Food establishment does not have any means to contain water in any of the 3-compartment sinks. They currently do not have any drain stoppers required for containing a wash solution of soap, detergent, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Currently the food establishment does not have any means for chemical sanitizer immersion due to a lack of drain plugs/stoppers. As per Person-In-Charge, they do not sanitize equipment or utensils.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Styrofoam bowls and napkins were found stored in the rest-room.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Plumbing / Maintained in Good Repair
Observation: Currently both the kitchen and rest-room hand sink are plumbed to only supply hot water.
Correction: A plumbing system shall be maintained in good repair. Repair plumbing to provide both cold and hot water.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: hole in wall adjacent to the Fragor 2-door upright refrigerator.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles in the kitchen and bathroom are constructed of porous materials.
Correction: When ceiling tiles become damages, there is a major remodel, or a change in ownership the ceiling tiles shall be replaced with an approved material.
- Cleaning Frequency for Physical Facilities
Observation: Observed the following physical structures are in need of cleaning:
-floors under the frozen yogurt dispensing machines
-walls adjacent to the frozen yogurt dispensing machines
-vent cover on wall adjacent to the mop sink
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1. Two spray bottles of "Clorox Cleaners" and dish detergent stored in the sink basin next to equipment and utensils in the 3-compartment sink. 2. Observed 3 candles and air freshener stored next to almonds and granola in the cabinet in the front prep room.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by discussing with the Person-In-Charge where to properly store chemicals and relocating the chemicals from the sink basin to the chemical storage space in the back prep room. Additionally, moved the candles and air freshener away from food and food contact surfaces.
|
08/21/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
Note: Observed a box of chocolate chips, packet of vanilla flavor, and a box of styrofoam cups stored in the employee restroom. Prevent cross contamination by not storing food items in toilet rooms.
No violation noted during this evaluation. | 03/06/2014 | Risk Factor | |
Ticket was issued for routine evaluation on 9/13/2013, when there was no Certified Food Manager present at the beginning of the inspection (11-2-24(A)). A $100 penalty was issued to Khoi Nguyen as this is the second violation within 12 months (4/3/13 Ticket number F13-03968 for $100).
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
This visit was made to conduct a routine inspection. The following items require attention:
1) A certified food manager must be present during all hours of operation
2) Do not store retail food items in the bathroom, on the floor, or with personal food items.
3) All hand washing sinks must be stocked with soap and paper towels.
4) Food contact equipment and utensils must be washed, rinsed, and sanitized in the 3 compartment sink. Bleach may be used as a sanitizing agent as directed on manufacturer's label. Obtain test strips to ensure proper concentration of 50-100 ppm).
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- 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 (Observed open bottle of water in 2 door fridge).
Correction: 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths stored in detergent solution for wiping food contact surfaces.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Powder mix and other canned items on floor next to yogurt machine)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Storage / Prohibited Areas / Toilet Room (repeated violation)
Observation: Food storage in toilet rooms. (Candy and other canned goods stored in bathroom)
Correction: Food may not be stored in toilet rooms.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Retail food items stored under and next to employee food items in 2 door fridge.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. (Store personal items in a separate, designated area)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: serving utensils and plastic bins. (Manager reported that proper washing, rinsing, and sanitizing methods were not being used for washing food contact equipment/utensils in the 3 compartment sink. They were not fully submerged them in a sanitizing solution, only washing and rinsing.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink ( No soap at hand washing sink in bathroom).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. ( No paper towels at hand washing sinks in bathroom and main kitchen area).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
09/13/2013 | Routine | |
Note- NOV issued for repeat 11-2-24 violations.
- Critical: Certified Food Manager: Presence Required
Observation: A certified food manager was not present during inspection
Correction: A CFM with a Northern VA CFM card must be present at all times of operation. NOV issued
- Food Storage / Prohibited Areas / Toilet Room
Observation: Food may not be sotred in the restroom (this includes canned items).
Correction: Food shall not be stored in prohibited areas, which includes the restroom.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Yolove Frozen Yogurt, 101 N. Union Street, Alexandria, VA 22314 »