Note: Observed one container of flour not labeled with its common name near the grill. Observed one soda nozzle holster does not have a drain tube and needs to be re-attached to drain to the bucket when in operation. Also, management stated working on repairing the hole in the wall near the three compartment sink and replacing the light that is out in the walk-in freezer. Observed one bottle of spray sanitizer not labeled with its common name in the kitchen.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar beside the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/10/2016 | Routine | |
Note: Management stated the cooler unit across from the grill has a door that is not making a good seal and has a work order for a new replacement door and has a temporary fix for now.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation units throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed pooling of water in the bottom of the salad cooler unit and on the floor which is in poor repair and behind the sandwich unit across from the grill.
Correction: Repair and maintain all plumbing components and fixtures so there is no pooling of water.
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08/04/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Cheese 51°F, Corn 47°F, Hamburger 51°F, Sausage 51°F, Sliced Tomatoes 51°F, Chicken 51°F, and Shell Eggs 47°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation units throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed pooling of water in the bottom of the salad cooler unit and on the floor which is in poor repair and behind the sandwich unit across from the grill.
Correction: Repair and maintain all plumbing components and fixtures so there is no pooling of water.
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07/23/2015 | Follow-up | |
Note: The light is out in the outside walk-in cooler unit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Need to make sure the cup has a lid and a straw.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food such as bread with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food such as bread to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled bulk containers of sugar and flour in the dry storage room.
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: In-use scoops in various containers of foods in the kitchen and dry storage room do not have handles which are improperly stored between use.
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 - Hot Holding* (corrected on site)
Observation: Observed the following foods hot holding at improper temperatures: Hamburger 129°F and Grilled Chicken 127°F both at the grill.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: Cheese 52°F, Corn 48°F, Hamburger 51°F, Sausage 51°F, Sliced Tomatoes 54°F, Half & Half 50°F, Chicken 51°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation units throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Observed pooling of water in the bottom of the salad cooler unit and on the floor which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures so there is no pooling of water.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under various pieces of equipment and the grill in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of sanitizer spray bottles at the outside bar area and at the hand wash sink in the kitchen are 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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07/13/2015 | Routine | |
Note: Make sure the labels on the spray bottles of sanitizers are not worn off.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water scraping hose and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities in Good Repair
Observation: The sliding glass door to the two door salad refrigeration unit is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/10/2015 | Routine | |
Dish Machine Sanitizer 50 ppm - Okay
Note: The water scrapping hose at the three compartment sink is starting to pull down towards the flood plain of the three compartment sinks. Need to pull the hose up in the future when there is not an air gap between the water scrapping hose and the sink basins.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation line in the kichen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave beside the deep fryer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed a set of stainless steel mixing bowls were found stored on top of the chest freezer underneath the paper towel dispenser at the hand wash sink in the kitchen.
Correction: Store set of stainless steel mixing bowls in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Observed pooling or puddling of water in the bottom of the sandwich unit across from the grill which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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10/10/2014 | Routine | |
Thank you for your corrective actions!
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Taco shells stored uncovered in the kitchen and the dry storage room which is in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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07/14/2014 | Follow-up | |
Dish Machine Sanitizer 50 ppm - Okay
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods such as chicken and beef stored over ready-to-eat (RTE) food such as sliced deli turkey in the walk-in cooler unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Taco shells stored uncovered in the kitchen and the dry storage room which is in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Small bags of chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: Turkey 43°F, Chicken 45°F, and Beef 45°F in the walk-in cooler and the salad unit
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in coolers and freezer are overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the service line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar near the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and the bar near the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls under and behind the fryers in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/03/2014 | Routine | |
Dish Machine 200 ppm - Okay
Note: Missing a hand washing sign at the hand wash sink at the bar near the kitchen. Also, noted a Tortilla Shell was stored uncovered or not protected on the top shelf of the preparation line.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) Lettuce and Chicken with Cheese Tortilla Wrap with their bare hands.
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.
- Thawing
Observation: Improper methods used to thaw Hamburger.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following foods hot holding at improper temperatures: Cream of Mushroom Soup 130°F and French Onion Soup 127°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Kitchenware and Tableware
Observation: Stacked plates and reusable plastic baskets with wax papers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store stacked plates and reusable plastic baskets with wax papers with food or lip-contact surface facing downward or store onto approved shelving to protect the food contact surface to prevent contamination prior to use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the bar near the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar near the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/04/2014 | Routine | |
Dish Machine 100 ppm - Okay
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation line in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of the refrigeration units and the handles of the drawers containing utensils in the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
Observation: An air gap between the water scrapping spring hose and the flood rim level at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: The drain hose for one of the soda holsters at the outdoor bar is missing and there is puddling of water in the bottom of the sandwich preparation unit across from the grill which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar near the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor and kickplate of the walk-in cooler is not maintained in good repair and there is a light bulb out at the grill.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wheels of the fryers at the cook line in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/18/2013 | Routine | |
The following alleged Critical and Non-Critical Hazards have been corrected from the previous July 26, 2013, inspection: 2200 - Backflow Prevention, Air Gap, 2350 ii - Plumbing System Maintained in Good Repair, and 3180 - Physical Facilities - Cleaning Frequency and Restrictions.
Thank you for your corrective actions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The kickplate on the walk-in refrigerator is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the kickplate.
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08/02/2013 | Follow-up | |
Note: Continue to monitor the walk-in refrigeration units temperatures. Will check these units when return for the follow-up after the repairs are complete.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water scrapping spring hose and the flood rim level at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water scrapping spring hose inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the drain hoses for the soda holsters are not hooked up to the soda holsters at the bars.
Correction: Need to attach the drain hoses to the soda holsters and make sure the drain hoses are draining to an open site drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: The kickplate on the walk-in refrigerator unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the kickplate.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wheels on the fryers in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/26/2013 | Follow-up | |
Dish Machine Sanitizer 50-100 ppm - okay
Note: Monitor the temperature of the outdoor walk-in refrigerator close to the kitchen since the temperature is at 41°F for the unit and the foods being held in it.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures in the sandwich preparation unit: Raw Chicken 52°F, Crab Cakes 53°F, Cooked Noodles 57°F, and Fish 52°F.
Correction: Discard the food and cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves in the walk-in refrigerators are rusted or not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Good Repair and Calibration
Observation: The dial thermometers on the walk-in freezer and the walk-in refrigerators are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: The beverage cups near the waitress area near the bar and kitchen were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed standing water in the bottom of the salad unit and the sandwich unit.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the drain hoses for the soda holsters are not hooked up to the soda holsters at the bars.
Correction: Need to attach the drain hoses to the soda holsters and make sure the drain hoses are draining to an open site drain.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the hand wash sink in the indoor bar near the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar outside near the beer walk-in cooler.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The kickplate on the walk-in refrigerator unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the kickplate.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the cookline and pieces of equipment in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mango's Bar And Grill, 16430 B. T. Washington Highway, Moneta, VA 24121 »