Dishwasher appears to be working properly.
- Critical: Hands - When to Wash*
Observation: Food employees failed to wash his hands before handling food after engaging in activities which may have contaminated their hands.
Correction: Food employees must properly wash their hands before handling food, and clean food equipment as often as necessary to prevent cross contamination when changing tasks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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 walk-in cooler..
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods and raw vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, pork, eggs, and poultry during storage by using separate equipment for each type, and/or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils in kitchen improperly stored between use.
Correction: Store in-use utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) On a clean portion of the food prep table or cooking equipment
- Cloths - Wiping Cloths - Use Limitation
Observation: No wiping cloths being used in kitchen.
Correction: Provide wiping cloths in containers of sanitizer for food spills in the kitchen.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Store food on approved shelving, dunnage racks, and/ or carts with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Badly torn cook's mitten.
Correction: Remove torn mitten from service,
- Handwashing - Using a Handwashing Lavatory
Observation: Water turned off at the bar handsink in the non-smoking dining room.
Correction: Turn on water to the handsink in the non-smoking bar.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the bar hand washing sink.
Correction: Provide hand soap at all hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the kitchen and men's restroom.
Correction: Provide disposable paper towels at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
- Ventilation - Mechanical Ventilation (corrected on site)
Observation: Exhaust hood turned off in kitchen.
Correction: Turn on exhaust hood when kitchen is in operation.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lights / lamps / bulbs throughout kitchen and exhaust hood.
Correction: Repair / replace dead lights / lamps / bulbs in kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of smoke on kitchen ceiling.
Correction: Clean kitchen ceiling or replace ceiling panels with smooth non-absorbent easily cleanable panels.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Kitchen handwashing sink not clean.
Correction: Keep handwashing sinks clean to encourage proper handwashing.
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01/08/2015 | Routine | |
Discussed storage of raw animal foods handouts. Note: Printer power cord broken.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal foods stored above ready-to-eat (RTE) foods & produce.
Correction: Store raw animal food separate / below RTE foods & produce.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in deli-cooler or 1-door 2-drawer cooler in kitchen.
Correction: Provide thermometers in all coolers.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Bar top-loading cooler not elevated.
Correction: Install castors or 6" legs on cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy dust on cooler coils in bar & kitchen.
Correction: Clean coils more frequently.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light in food prep areas. Measured 10-20 foot candles in kitchen.
Correction: Provide a minimum of 50 foot-candles in kitchen prep areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps & bulbs in kitchen.
Correction: Replace dead lamps & bulbs in kitchen.
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01/23/2014 | Routine | |
Discussed Proper Storage of Raw Animal Foods & Ready-To-Eat Foods
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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, eggs, and poultry during storage 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (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, from cooked and raw RTE foods including vegetables, and fruit.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in deli cooler, bar coolers, or kitchen 1-door 2-drawer cooler.
Correction: Install thermometers in all coolers and freezers.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Bar top loading coolers are not elevated off the floor on approved castors or 6" legs.;Install approved castors or 6" legs on bar top-loading coolers.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy accumulation of dust on refrigeration coils of deli cooler and bar coolers.
Correction: Clean refrigeration coils regularly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy ice on coils inside 2-door under counter cooler in bar.
Correction: Repair bar 2-door cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy ice inside upright freezer by kitchen repair exit door.
Correction: Defrost upright freezer by kitchen rear exit door.
- Outer Openings - Protected (repeated violation)
Observation: Gap under rear kitchen exit door.
Correction: Install a rodent-proof door sweep on the outside of the rear kitchen exit doors.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sink in the bar.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink (3-vat sink) in the bar.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking line / prep table area.
Correction: Provide at least 50 foot candles in the cooking line and food prep areas. Finish painting the kitchen ceiling white.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwasher area. Measured 15 foot-candles.
Correction: Provide at least 20 foot candles of light in the dishwashing area.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead light in exhaust hood.
Correction: Install a frosted 100 watt bulb or the fluorescent lamp equivalent in the exhaust hood light.
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01/10/2013 | Routine | |
Discussed Critical Item - Risk Factors That Cause Illness
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Cook wiping hands on apron.
Correction: Ensure all food employees clean their hands at a handsink with soap and water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage 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.
- 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 walk-in cooler.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods, including vegetables and fruit.
- Thawing (corrected on site)
Observation: Improper methods used to thaw quail.
Correction: Thaw meat, poultry, seafood and other potentially hazardous foods using the following methods: 1) In a cooler / refrigerator at 41°F or less, 2) Under cold running water in a pan or draining sink, 3) In an oven, microwave oven, or pan as part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs, chicken and beef at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink in the kitchen for dishwashing.
Correction: Install an additional basin next to the kitchen 2-vat sink.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The top-loading freezer is not elevated off the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make one of the following corrections: 1) Install casters, or 2) Install 6 inch approved legs.
- Equipment - Good Repair and Proper Adjustment
Observation: 5 pan hot hold unit not working.
Correction: Repair 5 pan hot holding unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice inside 2-door under-counter cooler coils in large bar.
Correction: Repair 2-door under-counter cooler in large bar.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy accumulation of ice / frost in upright freezers.
Correction: Defrost upright freezers more frequently.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The hand washing sink (3-vat sink) in large bar was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the sink (3-vat) in the large bar for handwashing. Use 3-vat sink basin farthest from the ice bin for handwashing. Remove liquor bottles from sink.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in small storage room next to non-smoking bar is unfinished - exposed insulation.
Correction: Install a smooth and easily cleanable ceiling in the storage room.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sinks in the bars.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted by the rear exit door. Measured less than 5 foot-candles
Correction: Provide at least 10 foot candles in the area by the rear exit door.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen cooking line / prep area. Measured 10-25 foot-candles.
Correction: Provide at least 50 foot candles at surfaces where food employees are working with food or utensils.
- Physical Facilities in Good Repair
Observation: Dead light in exhaust hood.
Correction: Replace dead bulb in exhaust hood. Recommend 100 watt bulb or equivalent fluorescent lamp.
- Toilet Rooms - Closing Toilet Room Doors
Observation: The men's restroom door in the non-smoking area lacks a self-closing device.
Correction: Install a door-closer on the men's restroom door in the non-smoking area.
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08/31/2011 | Routine | |
Restaurant representatives - add corrected or new information about Espresso Cafe Restaurant, 9002 Centreville Rd, Manassas, VA 20110 »