*The meat cooler was being serviced during the inspection.
The facility is only ROP chutneys, raw meats, and melons.
Dehydration of vegetables only.
- Food Display/Preventing Contamination by Consumers (corrected on site)
Observation: Food on display during employee lunch is not protected from contamination. The hinge lids will be used in the future.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers of meatballs were not arranged to provide maximum heat transfer while cooling in walk in cooler #8. Corrected.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the tape on several utensils and equipment are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The drying shelves in the main kitchen were observed rusty. The floor and shelves in the right cold kitchen 2 door refrigerator are rusty.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surface of the slicer is not clean to sight and touch. The slicer was disassembled and the parts that are not removable were washed, rinsed, and sanitized.
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/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The premix system connected to the 3 compartment sink in the bakery kitchen is not dispensing sanitizer. Ecolab was called and sanitizer was manually prepared.
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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03/14/2016 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container not handled to prevent contamination of exposed food, and/or clean equipment was observed in the cold kitchen.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Molded cheese was observed in the left cold kitchen 2 door refrigerator.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the warewashing area was observed blocked by a mop and mop bucket.
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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09/28/2015 | Risk Factor | |
- The gaskets in the 2 door "hot foods" counter refrigerator are in poor repair. The compressor in this refrigerator is frozen.
- The cold kitchen right 2 door refrigerator is not maintaining TCS foods at 41 F or less. The refrigerator was observed leaking.
- The ice maker lid gaskets are in poor repair.
- **MAKE SURE YOU COOL COOKED FOODS UNCOVERED OR LOOSELY COVERED IN THE WALK-IN COOLER**
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: The following foods were observed cold holding at the improper temperature
Correction: 1. Garlic and oil-46ºF in the 2 door hot foods counter refrigerator (the compressor was frozen). 2. Cheeses in the cold kitchen right 2 door refrigerator were observed in a range of 50-55ºF (refrigerator was leaking and the fans were in need of cleaning). A refrigerator technician was called.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Multiple foods in the walk in coolers prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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07/07/2015 | Risk Factor | |
A follow-up visit was made to check HACCP and cooling/reheating logs for partially-cooked foods. Copies of the same were discussed and handed to KWP (DSO).
No violation noted during this evaluation. | 01/13/2015 | Follow-up | |
1. Quat sanitizer is connected to the hot water lines.
2. Avoid bare hand contact with ready-to-eat (RTE) foods.
3. Not hot water at handwashing sink by mop sink.
4. Wash hands frequently.
- Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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.
- Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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.
- Non-continuous Cooking of Raw Animal Foods (corrected on site)
Observation: Raw animal foods that are cooked using a non-continuous cooking process is not cooled according to time and temperature parameters , served immediately or held using time as a public health control after complete cooking. The cooling time and temperatures are not monitored and documented properly.
Correction: (Corrected by instructions) - Raw animal foods that are cooked using a non-continuous cooking process shall be cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) under 3-501.14(A) if not either hot held as specified under 3-501.16(A), served immediately, or held using time as a public health control as specified under 3-501.19 after complete cooking.
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12/08/2014 | Risk Factor | |
1. Wash hands frequently.
2. Do not leave mop in the water bucket after use.
3. Avoid storing sanitizer tablets and hand sanitizers with foods and clean utensils.
4. Keep all handwashing sinks accessible at all times for employees to wash their hands.
5. Keep dumpster lids close.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw shell quail eggs observed stored over cheese in cold kitchen right 2-dr refrigerator.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surfaces of slicer blade and can opener are not clean to sight and touch. The interior of the stainless steel container in the cooking area that is used for storing clean utensils was not clean.
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 Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Surfaces of the ice machine chute is in need of cleaning.
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
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/22/2014 | Risk Factor | |
Shellstock tags observed on file. Food in the employee lunch room is prepared daily and discarded after lunch. High temperature dishmachine checked using a thermolabel.
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands and change gloves before engaging in food preparation after touching the top of the trash can.
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.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Non-Continuous Cooking for Raw Animal Foods (corrected on site)
Observation: Cooling records for the approved raw animal non-continuous process observed not being properly kept (discussed with manager during inspection).
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sheet pan of goose liver in the walk-in (Box #8) was observed cold holding at improper temperature (46 F). Container of half & half in the hot line underneath reach-in refrigeration unit observed at improper temperature (48 F). Product was 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, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Underneath pot and pan storage shelving in the main cook area observed 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)
Observation: The interior of the stainless steel container in the cooking area that is used for storing clean utensils was observed in need of cleaning (item was washed, rinsed, and sanitized).
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 Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Bulk ice machine chute observed in need of cleaning.
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
- Plumbing System/Maintained in Good Repair
Observation: Preparation sink in the cold kitchen observed slow to drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Liquid Wastes and Rainwater/Nonsewage
Observation: Condensate liquid observed not properly draining in the walk-in refrigerator #2.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Several working spray bottle containers in the warewashing area used for storing poisonous or toxic materials are observed not clearly identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Medicines/Restriction and Storage (corrected on site)
Observation: Bottle of Advil observed stored in the hot line underneath reach in refrigerator.
Correction: Medicines that are in a food establishment for the employees' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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06/17/2014 | Routine | |
Cooling method handout was given to the CFM.
Remember to put a discard date on ROP cheese that are thawing in the walk in.
Wash hands frequently.
Monitor the employee lunch refrigerator.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sinks located in the cold kitchen, dishwashing area, and pastry kitchen are not maintained so that they are accessible at all times for employee use.
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.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The Quat sanitizer in wiping cloth buckets in the cold kitchen were observed at 400PPM+ applied to food-contact surfaces does not meet requirements.
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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12/06/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Cold cut turkey at 54 F inside the walk-in cooling unit.
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.
- Critical: Handwashing Sinks/Numbers and Capacities
Observation: There are working tables not twenty five feet from a hand sink, (inside the main kitchen and the cold kitchen).
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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08/29/2013 | Risk Factor | |
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: After cleaning and sanitizing, containers were observed stacked on top of one another while still wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [German cockroach was observed in the bakery/pastry proofer.]
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. 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.
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07/23/2013 | Follow-up | |
1. Sanitizer buckets QA found above 400 ppm (maintain at 200-400 ppm.)
2. Do not prop open exterior doors.
3. There is mold on the wall by the main/hot kitchen 3-compartment sink.
4. Do not store in use utensils in sanitizer buckets.
5. Bakery/pastry kitchen wall panelling is separating above the hand-washing sink located by the mop sink
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Short ribs were cooled within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less [prepared last night were found at 45ºF in about 6 inch deep containers].
Correction: Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of foods at catered events [A written procedure was provided to the facility.]
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Critical: Variance Requirement/Specialized Processing Methods
Observation: 3-401.14 Non-Continuous Cooking of Raw Animal Foods: Fish, steaks, and chicken are partially cooked on-site and cooked fully at catered events. Steaks found cooling on sheet pans on a cooling rack in the walk-in refrigerator at 95-116°F.
Correction: Raw animal foods that are cooked using a non-continuous cooking process shall be:
(A) Subject to an initial heating process that is no longer than sixty minutes in duration
- Critical: Reduced Oxygen Packaging, Criteria/Cheese (corrected on site)
Observation: The food establishment packages cheese that is not commercially manufactured (goat cheese) using a reduced oxygen packaging method without a variance, an approved HACCP plan, approved labels, and/or does not discard the product within 30 days of its packaging.
Correction: A food establishment may package cheese using a reduced oxygen packaging method without obtaining a variance if it: (1) Limits the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses
- Equipment/Fixed, Spacing or Sealing
Observation: The dishwashing machine/ice cream production room 3-compartment sink is not sealed to it's adjoining wall.
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
- Equipment/Good Repair and Proper Adjustment
Observation: The bakery/pastry kitchen proofer door gaskets are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service and/or single-use articles are reused [aluminium foil pans.]
Correction: Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: After cleaning and sanitizing, containers were observed stacked on top of one another while still wet and the blender in the cold kitchen had water in it.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Critical: Backflow Prevention, Air Gap (corrected on site)
Observation: An air gap between the water supply inlet and the flood level rim of the bakery/pastry kitchen 3-compartment sink spray hose is not at least twice the diameter of the water supply inlet or less than 1 inch [hang up above the flood plain
Correction: hose is also damaged with the tubing showing and tape at the handle area.]
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors [Recycling dumpster lids are also damaged.]
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There are no waste receptacles located at the hand washing sinks in the hot/main kitchen.
Correction: If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group or adjacent lavatories. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Light Bulbs, Protective Shielding
Observation: A light bulb in the hot kitchen hood is 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
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [a few ceiling and hood lights were observed out in the hot/main kitchen.]
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Employee Accommodations/Designated Areas (corrected on site)
Observation: Several coats observed hanging on equipment/food shelving.
Correction: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [Live mature German cockroach was observed in the bakery/pastry proofer.]
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. 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.
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04/23/2013 | Routine | |
- Critical: Package Integrity (corrected on site) (repeated violation)
Observation: Couple of cans of tuna found not in good condition [have designated area for distressed cans awaiting credit].
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
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12/06/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Design Cuisine, 2659 S Shirlington Rd, Arlington, VA 22206 »