- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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 utensils improperly stored between uses: knives wedged between table and wall.
Correction: Store knives in a clean, sanitized location or on a clean portion of the food preparation table if the knife and the food-contact surface of the food preparation table are cleaned and sanitized every 4 hours.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less.
*WALK IN REFRIGERATOR IS BEING SERVICED NOW.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Discard eggs that have exceeded 45F for four hours or more.
- Equipment - Good Repair and Proper Adjustment
Observation: A number of plastic containers observed in a state of disrepair and damaged.
Correction: Remove cracked, stained and scored plastic items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: wire racks and shelves, cart, refrigerators, foil covered sheet pan by woks, backside of bar counter,....
Correction: Clean and sanitize these surfaces.
*Provide an approved heat shield between the wok and plastic containers on the cart or relocate items.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination(bar floor, kitchen shelf, unwrapped).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Hand Drying Provision
Observation: No disposable towels were provided in some dispensers at the hand washing lavatories.
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
- Employee Accommodations, Designated Areas
Observation: Personal belongings (purse, jacket, supplements,...) observed in the food prep area.
Correction: Provide and use employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair
Observation: Shed behind building is not maintained in good repair.
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: Kitchen wall areas, switches, door frames, baseboards, floors, all walk in cooler surfaces(door, walls, ceiling,....) 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled.
Correction: ALL 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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01/20/2016 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Cooling*
Observation: Rice noodles 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Bar cabinet shelves observed in a state of disrepair.
Correction: Repair the cabinet shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Small bowls on bottom shelf of prep table observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of single service items were found stored on hall floor.
Correction: Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen and store room wall areas, light switches, rest room fans,.... 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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10/26/2015 | Routine | |
*Provide update on ceiling leak repair -382-8664.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation: LEAKING CEILING IN MIDDLE OF THE KITCHEN.
Correction: Operator has contacted landlord at this time and moved food, equipment,....away from the affected area. Protect food and food contact equipment from environmental sources of contamination during preparation. Prepare foods on sanitized food preparation surfaces only.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in racks and pastry brush are rusty, in a state of disrepair and damaged.
Two damaged plastic measuring cups observed.
Refrigerator door gasket in disrepair.
Microwave oven interior observed in disrepair.
Correction: Replace the rusty racks, pastry brush, measuring cups, and refrigerator door gasket. Repair or remove the microwave oven. Restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor between tables and sandwich unit 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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07/21/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
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) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed a number of foods in the refrigerators not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation at the soiled dish sink at the dishwasher.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Prepare foods on sanitized food preparation surfaces only.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: PHF foods in the walk in cold holding at improper temperatures
Correction: Discard all potentially hazardous foods that have exceeded 41°F for four hours or more. Must maintain the unit at a temperature that consistently holds foods <41F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) heavy cream in the refrigerator, the food should have been discarded 22 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in racks and metal pan at rice cooker are rusty, in a state of disrepair and damaged.
Correction: Replace the rusty racks and pan to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, all food scoops, rice cooker, prep tables, wire racks,bar cabinet, shelves, cookline equipment,....
Correction: Clean and sanitize these surfaces .
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination:sleeves of cups on bar floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the bar handwashing facility is to be available during all hours of operation. Remove the rack of glasses preventing its use.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed vegetables in the kitchen hand sink.
Correction: Use hand sinks for handwashing only.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: Purse sitting on prep table.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, floor drains, walls, ceiling vents,.... 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Cleaners in the storage closet are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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07/01/2015 | Routine | |
Monitor food/equipment temperatures closely. Make all needed repairs promptly.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses(handles laying in the foods).
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and noodles sitting on counter cold holding at improper temperatures
Correction: Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the walk in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in racks are rusty, in a state of disrepair and damaged.
White ice scoop is cracked down the middle.
Correction: Replace the damaged items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups were observed reused as food scoops. Ice cream bucket reused for flour.
Correction: Discontinue the reuse of single-use containers as food scoops or for food storage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment observed soiled to sight and touch: walk in racks, cookline equipment, cart, wire racks, ...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives observed wedged between a table and soiled wall,
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Sleeve of single service cups stored on the bar floor, unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand sink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Personal belongings observed stored in the prep area.
Correction: Provide and use lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Broken floor tiles are not maintained in good repair
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: Kitchen walls, floor, ceiling tiles and vents 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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03/25/2015 | Routine | |
*Work on food protection and sanitation practices. *Make needed repairs promptly.
- 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*
Observation: Bowl used to scoop ready-to-eat food allowing employee's bare hands to touch the food.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. Evaluate foods daily for age and condition, discard accordingly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the refrigerators and in storage areas.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between uses.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in refrigerator racks observed rusty, in disrepair.
Correction: Repair or replace all rusty walk in racks.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic containers, lids, and collander observed in a state of disrepair and damaged.
Correction: Remove ALL damaged plastic items.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door gasket to the sandwich unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment surfaces were observed soiled to sight and touch: ice maker interior, drink gun at bar, carts, walk in racks, store room rack, bar cabinets,...
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor areas including walk ins, ceiling tiles, vents, pipes,... 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees' personal belongings observed on prep table (phone, car keys, medicine,....).
Correction: Store any personal items in a seperate designated area to avoid contaminating food, equipment or single service items.
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12/30/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: A cook 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed a number of foods not protected from contamination because they are not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food - Washing Fruits and Vegetables
Observation: Cabbage not washed before being processed.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in refrigerator racks are rusty, in a state of disrepair and damaged.
Correction: Replace the rusty walk in racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the sandwich unit are in poor repair.
Correction: Replace the refrigerator door gaskets in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed shopping bags reused for the storage of unwrapped foods.
Correction: Discontinue the reuse of shopping bags for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker interior, carts, spice containers, white wire racks, store room rack,...
Correction: Clean and sanitize these surfaces.
- Hand Drying Provision (corrected on site)
Observation: Towel dispensers not working properly.
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: Kitchen walls, floor, floor drains, ceiling tiles, walk in floors, and hall rug all 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters and hood frame are not being maintained in a clean condition.
Correction: Maintain hood system and vent filters in a clean condition.
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09/22/2014 | Routine | |
*MAINTAIN ALL REFRIGERATORS AT A TEMPERATURE THAT WILL CONSISTENTLY KEEP FOODS <41F. **HEALTH PERMIT EXPIRED MAY 31, 2014, SUBMIT APPLICATION AND ANNUAL FEE TODAY TO THE CHESAPEAKE HEALTH DEPT, ROOM 238.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food(rice) stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the refrigerators cold holding at improper temperatures.
Correction: Cold hold all potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leak observed under sandwich unit.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved scoops with a handle.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior and ice scoop, soda gun at bar.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cases of single service items observed sitting on the floor unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches off the floor.
- Physical Facilities in Good Repair
Observation: Ceiling tile missing in men's room.
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: Kitchen floor, wall, and ceiling areas 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters and hood system are not being maintained in a clean condition.
Correction: Maintain hood system in a clean condition.
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06/19/2014 | Routine | |
- 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
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled sauce containers.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses(laying on cutting board).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: One strainer at stove was observed in a state of disrepair and damaged.
Correction: Repair/replace noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Some vent hood filters not in good repair.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door gasket to the sandwich unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water provided at the bar hand sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee's coat laying on top of food in store room.
Correction: Provide lockers or other employee facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile damaged in the men's room.
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: Kitchen floor, baseboards, and walk in floors 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: Pests-Controlling Pests*
Observation: Observed rodent droppings in shed by back door.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Medicines - Restriction and Storage* (repeated violation)
Observation: Medicines are located in a plastic container over food items.
Correction: Store medicines seperately to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
03/04/2014 | Follow-up | |
*NUMEROUS VIOLATIONS OBSERVED AGAIN TODAY, NOTICE OF VIOLATION TO FOLLOW. CORRECT ALL NOTED ITEMS AND CONDUCT EXTENSIVE FOOD SAFETY TRAINING WITH STAFF. PROVIDE DOCUMENTATION OF TRAINING AT THE REINSPECTION. *George Foreman grills must be properly located under the exhaust hood when used.
- 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
- Critical: Food - Safe and Unadulterated*
Observation: The moldy squash, mold dessert topping, chocolate sauce, and worcestershire are unsound or adulterated.
Correction: Discard all moldy food items. Ensure food is safe and unadulterated.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Owner observed handling ready-to-eat (RTE) food 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Bowls of unwrapped salad observed stacked one on top of the other.
Correction: Do not stack uncovered containers of food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed several foods stored in the refrigerator not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled sauce containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses(rice utensils stored in room temp pan of water).
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) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses(laying on cutting board).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food - Potentially Hazardous Food - Slacking (repeated violation)
Observation: Frozen food slacked at improper temperatures.
Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F (45°F) or less or at any temperature if the food remains frozen.
- Thawing
Observation: Improper method used to thaw shrimp (sitting in bowl of water in mop sink, then moved to prerinse sink.
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 in a sanitized prep sink. 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 - Cold Holding*
Observation: Dairy products cold holding at improper temperature in bar refrigerator.
Correction: Discard the dairy foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperature in the walk in cooler.
Correction: IMMEDIATELY SERVICE THE WALK IN to maintain potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave oven interior is heavily burned, in a state of disrepair and damaged.
Correction: Remove the damaged microwave oven.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door gasket to the sandwich unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single service cups observed used as food scoops.
Correction: Provide approved scoops with a handle for all food dispensing.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(plastic jugs) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: sandwich unit interior surfaces, walk in racks, spice cart, many soiled plastic containers and lids, crusty sheet pans,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the stove, metal racks, metal carts, woks, grill stand, ....have accumulations of grime and debris.
Correction: Clean all surfaces 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
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas
Observation: Employee's coat laying on top of food in store room.
Correction: Provide lockers or other employee facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair
Observation: Lights out in the exhaust hood and walk in freezer. Ceiling tile damaged in the men's room.
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: Kitchen floor, baseboards, and walls, walk in floors, store room,.....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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hoods and vent filters in a clean condition.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located in a plastic container with food items.
Correction: Store medicines seperately to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/04/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands between glove changes.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (repeated violation)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed unwrapped salads stacked on top of one another in the refrigerator.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use rice scoop improperly stored between uses: water temp 118F.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses. No bleach with in the facility.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. *Maintain a supply of sanitizer on hand.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door gasket to the sandwich unit is in poor repair.
Correction: Replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave oven was observed burned, in a state of disrepair.
Correction: Remove the microwave oven.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers ( plastic jugs) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
10/24/2013 | Follow-up | |
*TWO WEEK REINSPECTION* *POOR SANITATION AND FOOD PROTECTION PRACTICES OBSERVED. NUMEROUS REPAIRS NEEDED. CORRECT ALL VIOLATIONS, REGISTER MANAGER CERTIFICATION, AND POST WITH CURRENT HEALTH PERMIT IN CUSTOMERS' VIEW.( Property manager rep arrived during inspection to assess roof leaks)
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No current manager certification posted.
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use rice scoop improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation: roof leaks.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Food - Potentially Hazardous Food - Slacking
Observation: Frozen food slacked at improper temperatures.
Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F (45°F) or less or at any temperature if the food remains frozen.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The cloth towels observed covering many food items are not nonabsorbent and easily cleanable.
Correction: Do not cover foods with damp cloths. Use approved wrap or lids.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: One door gasket to the sandwich unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave oven was observed burned, in a state of disrepair.
Correction: Repair/remove the microwave oven.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(jugs) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: sandwich unit, tables, carts, stools, G.F. grill, ......
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Water Capacity*
Observation: Hot water turned off to the three compartment sink.
Correction: Repair the sink plumbing to provide warer at proper operating temperature.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 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, Intensity
Observation: Less than 20 foot candles of light was noted in the store room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Employee Accommodations, Designated Areas
Observation: Medications, supplements,....observed stored on prep table.
Correction: Use lockers or other suitable storage facilities so that food, equipment, single-service and single-use articles are proteced from contamination.
- Distressed Merchandise, Segregation and Location
Observation: Product(dented cans) for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities in Good Repair
Observation: Ceiling is leaking in several areas in the kitchen.
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: Exhaust hood and filters, kitchen walls, floor, baseboards, and ceiling tiles 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 - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/10/2013 | Routine | |
**Service has been contacted to repair the sandwich unit. Call with update: 382-8664. *Manager certification expires in September, recertification class schedule provided.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the bar floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp.
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 - Cold Holding*
Observation: Foods in the sandwich unit cold holding at improper temperatures.
Correction: Discard all PHF food that has exceeded 41F for four hours or more and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: shelf under prep table, cart, power strips, microwave.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Grease trap observed in need of cleaning.
Correction: Clean the grease trap and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar floor, kitchen floor 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee's purse stored on prep table.
Correction: Employees should use the designated personal storage area only.
- Toxics - Separation of Toxics
Observation: Containers of cleaners stored on case of napkins, cleaner at waitstation by food not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (repeated violation)
Observation: Box of first aid supplies stored on top of food.
Correction: All personal care items, medicines and first aid supplies must be stored apart to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/03/2013 | Routine | |
DO NOT USE THE DISHWASHER UNTIL IT IS REPAIRED AND FULLY OPERATIONAL. IF NOT REPAIRED, REMOVE IT.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed scooping cooked rice with a bowl with no handle.
Correction: Provide suitable utensils such as spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed several containers of uncovered food in the bottom of the make unit.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Soda cases stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Plastic and metal ice scoops, ice maker observed in a state of disrepair and damaged.
Correction: Remove the damaged scoops. Repair the ice maker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used at the three compartment sink was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 ppm with a water temperature of 100°F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: **Staff are using the broken dishwasher to clean glassware.
Correction: **Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(plastic jugs) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal carts, rack by stove, make unit, walk in racks, ...
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Some kitchen wall areas, one ceiling tile in men's room are not maintained in good repair
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: Kitchen walls, baseboards 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.
- Personal Care Items - Storage (repeated violation)
Observation: Personal care items stored in such a way that they could contaminate food.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/25/2013 | Routine | |
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice scoop improperly stored between uses.
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) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 30 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Many exhaust hood filters observed damaged.
Correction: Replace damaged filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door gasket to the make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Employees are using the broken warewashing machine, hand filling it with water.
Correction: Do not use the warewashing machine until it is repaired to wash, rinse, and sanitize effectively.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following:spice rack, george foreman grill and cart.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, exhaust hoods and filters, and rest room exhaust fans 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.
- Personal Care Items - Storage (repeated violation)
Observation: Dietary supplements stored in such a way that they could contaminate food.
Correction: All personal care items, medicines and first aid supplies must be stored away to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/17/2012 | Routine | |
Violations discussed for correction. Repairs to Ice machine and dishwashing machine have been called in. Good job.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Held in water not at a sufficient heat level.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloths (used under cutting boards).
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Refilling Returnables
Observation: Inappropriate take-home container returned to the food establishment for refill.
Correction: Refill only those containers that are designed to allow for effective cleaning either at home or in the food establishment with a non-potentially hazardous food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ceiling vents, dry storage shelves, and underneath cooking area equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/24/2012 | Routine | |
Restaurant representatives - add corrected or new information about Royal Thai Cuisine, 805 Battlefield Blvd. N #117, Chesapeake, VA 23320 »