- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing 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: Food stored on the floor or food stored less than 6" above the floor. Some containers of food stored uncovered.;Elevate all food storage onto approved shelving with minimum 6" legs or casters. Cover or wrap foods when stored.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fried rice cold holding at improper temperature.
Correction: Hold potentially hazardous food either < 41°F or >135F to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: table, plastic food bins, steam tables.
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
12/03/2015 | Routine | |
- 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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses: rice scoop in pan of room temp 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) 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
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, drainboards of the three compartment sink are soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic food containers, tables, shelves, steam tables, cookline equipment, ...
Correction: Clean and sanitize these surfaces.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand soap dispenser noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
09/09/2015 | Routine | |
*Ensure cold holding units are set low enough to consistently maintain foods <41F regardless of kitchen temperature (+/- 100F today).
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use rice scoop sitting in pan of room temperature water, 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
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a container of chemical sanitizer at the proper concentration between uses.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 75°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: bottom of steam table, prep table shelf, low walk in rack.
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.
Correction: Store single service items in its original protective packaging or inverted(bottoms up) in an approved dispenser.
|
06/23/2015 | Routine | |
*Monitor food and equipment temperatures on a daily basis to ensure all refrigerated items are maintained <41F.
- 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
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service cups were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide and use approved food scoops with a handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: steam table, stainless work unit, some white plastic scoops, bottom of BBQ cooker, rice cooker stand.
Correction: Clean and sanitize these surfaces.
|
03/26/2015 | Routine | |
New ceiling tiles look good.
- 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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use rice scoop improperly stored between uses (sitting in pan of 70F 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) 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle designed for your needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: prep tables, drawer, utensils and magnet, BBQ cooker,...
Correction: Clean and sanitize these surfaces.
- 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.
|
12/29/2014 | Routine | |
*Carton of eggs, 'Use By Sept 7." *Watch product expiration dates, discard accordingly.
- 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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses(handles laying down in the food bins: scoop stored in 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) 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(>200ppm chlorine today in solution and towels laying on tables).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food - Miscellaneous Sources of Contamination
Observation: Stack of old newspapers on bags of rice.
Correction: Protect food from miscellaneous sources of contamination. Remove newspapers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted food deposits or other soil on the following: rice cooker stand, prep tables, assembly line, ....
Correction: Clean and sanitize these surfaces for food contact.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Some kitchen ceiling tiles do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Correction: Replace the tiles with ones that are: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment, walls where splattered 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.
|
09/23/2014 | Routine | |
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: vegetable cutters, utensil drawer, old steam tables, woks and drip trays.
Correction: Clean and sanitize these surfaces.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Some kitchen ceiling tiles do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Replace the noted ceiling tiles with ones that are: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor areas under equipment 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.
|
07/02/2014 | Routine | |
- 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed a number of foods in the walk in not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use rice spoon 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 - Miscellaneous Sources of Contamination
Observation: Bags of chicken observed stored in soiled sweet and sour sauce bucket.
Correction: Protect food from miscellaneous sources of contamination. Use only clean and sanitized equipment for all food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: cutters and utensils, some plastic tubs.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Soiled wooden skewers observed in pan.
Correction: Discard all soiled single use items.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service to-go items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted(bottoms up) in an approved dispenser or on a sanitized surface.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Several ceiling tiles in the kitchen do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Replace the noted tiles with ones that are: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toxics - Separation of Toxics
Observation: Containers of cleaners under prep table are 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.
|
04/01/2014 | Routine | |
- 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed several containers of food in the refrigerators not protected from potential contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing all food in packages, covered containers, or wrappings.
- 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.
- Thawing (repeated violation)
Observation: Improper methods used to thaw ribs(sitting in bucket on floor).
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
- Equipment - Cutting Surfaces
Observation: One white cutting board is heavily scratched, stained, and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service containers 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the cookline equipment, tables, storage racks, bottom of the steam table, ... have accumulations of food debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Some kitchen ceiling tiles do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the tiles at the areas designated so they are: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
01/02/2014 | 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
- Critical: Cooling*
Observation: Chicken pieces and pork pieces noted not being properly 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 (repeated violation)
Observation: Walk in racks observed rusty, in a state of disrepair.
Correction: Repair/replace rusty walk in racks.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the three compartment sink are soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved scoops with a handle designed for your 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:many utensils, tables, drawers, walk in racks, carts,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The outsides of some kitchen equipment have accumulations of food 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 (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: Water from the handwashing sink in the kitchne was measured at a temperature less than 100°F.
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.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Water heater turned down, water temperature 84F.
Correction: Maintain a supply of hot water(>110F) at all times.
- Indoor Areas - Surface Characteristics
Observation: Some of the kitchen ceiling tiles do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Replace the porous ceiling tiles with ones that are: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
10/03/2013 | 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that foods in the walk in and sandwich unit were 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. *Do not stack pans of food in the top of the sandwich unit.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses: rice scoop sitting in pan of room temperature 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) 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.
- Thawing
Observation: Improper methods used to thaw chicken (sitting in bucket on floor).
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
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The small children's table covered with plastic mat is not designed or constructed to be smooth and easily cleanable and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: REMOVE THE TABLE. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rice cooker stand and the racks in the walk in cooler are rusty, in a state of disrepair and damaged.
Correction: Repair/replace the rusty equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: both old steam tables, BBQ cooker.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination, stored with the food contact surface exposed..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas
Observation: Personal belongings and clothing observed stored with restaurant's products.
Correction: Use employee locker or other seperate storage area so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair
Observation: Kitchen floor tile areas not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment: boric acid.
Correction: Remove unnecessary poisonous or toxic materials. Pest control is to be conducted by a licensed applicator.
|
07/02/2013 | Routine | |
*Manager certification expires in June. Class schedule provided.
- 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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wooden shelf supports are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal with polyurethane or paint the supports with a washable, gloss paint.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The childrens' table covered in rubber mats is not designed or constructed to be smooth and it contains cracks, chips, or crevices that can not be easily cleaned.
Correction: REMOVE THE TABLE. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in racks and shelf under one prep table are rusty, in a state of disrepair and damaged.
Correction: Repair/replace the refrigerator racks and shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Clean Solutions
Observation: The in-use sanitizing water in the warewashing sink was observed to be soiled or contaminated.
Correction: Drain the basins and refill with fresh water and cleaning agents or sanitizers as required for effective cleansing, rinsing and sanitization of equipment and utensils.
|
03/22/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 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
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The children's table covered with rubber mats is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: REMOVE the table from the facility. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Racks in the walkin are rusty, in a state of disrepair and damaged.
Correction: Repair/replace the racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service soup container observed reused as a food scoop.
Correction: Discontinue the reuse of single-use containers for food dispensing. Provide approved reusable food scoops with a handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: BBQ cooker, both steam tables, microwave.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment observed washed were not sanitized.
Correction: After cleaning and rinsing of the food-contact surfaces, ALL surfaces MUST be effectively sanitized before coming in contact with food and before use.
- Floor Carpeting, Restrictions and Installation
Observation: Piece of carpeting in the store room.
Correction: Remove carpeting.
- Employee Accommodations, Designated Areas
Observation: Mouthwash stored on the drainboard of the dish sinks.
Correction: Store personal items away in a designated area so that food, equipment, single-service and single-use articles are protected from contamination.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Taste Of China, 237 Battlefield Blvd. S #18b, Chesapeake, VA 23322 »