- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The three part sink right basin and the kitchen mop sink faucet are not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: There is some missing grout in-between some kitchen floor and base tiles.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The kitchen wall/base tiles under the three part sink are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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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03/29/2016 | Follow-up | |
Due to the pattern of violations, a Notice of Alleged Violation (NOAV) will be issued. A follow-up will be conducted in (35 days), on or about March 29, 2016.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Containers of some spices and bulk containers are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored (container with no handle in bulk food bag, ice scoop handle in ice).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling, Cooked Food (corrected on site)
Observation: Sausage links in the oven were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (cheese, yucca, hot dog) cold holding at the improper temperature of 47-48 F inside the kitchen two door counter refrigerator
Correction: relocated to another refrigerator. Milk cold holding at the improper temperature of 47 F in the bar beer bottle cooler
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surfaces of the cardboard and aluminum foil lined shelves and the rope hanging downstairs are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability (repeated violation)
Observation: The food-contact surfaces of the pans and strainer with missing handles are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Temperature Measuring Devices (repeated violation)
Observation: The heated display case, the drink refrigerator, the bar beer bottle cooler and the kitchen two door counter refrigerator are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The kitchen two door counter refrigerator and the bar beer bottle cooler are not maintaining foods at 41 F or below. The rusty shelves in the walk-in refrigerator, downstairs prep counter, the wood at the bar counter, the rice warmer handle, the front cover of the char-grill and the fire suppression box are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the refrigerator interior walls and shelving are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of the the char-grill and some pans.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of cutting boards, peelers and some utensils in the container on the shelf above the three part sink are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The nonfood-contact surfaces of the kitchen shelving and downstairs prep area shelving/drawer are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Clean equipment and/or utensils are not stored in a self-draining position that allows air drying (pots, pans, dishes, blender).
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink with a hose attachement with a spray gun does not meet American Society of Sanitary Engineering standards (Remove hose attachement or spray gun attachment).
Correction: A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. In some instances an air gap is not practical such as is the case on the lower rinse arm for the final rinse of warewashers. This arm may become submerged if the machine drain becomes clogged. If this failure occurs, the machine tank would fill to the flood level rim, which is above the rinse arm. A backflow prevention device is used to avoid potential backflow of contaminated water when an air gap is not practical. The device provides a break to the atmosphere in the event of a negative pressure within the system. Minerals contained in water and solid particulate matter carried in water may coat moving parts of the device or become lodged between them over time. This may render the device inoperative. To minimize such an occurrence, only devices meeting certain standards of construction, installation, maintenance, inspection, and testing for that application may be used. The necessary maintenance can be facilitated by installing these devices in accessible locations.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing station at the bar is being used to clean equipment and utensils (sponge and dish soap at sink).
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use (drain pipe not connected).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The kitchen handsink drain pipe, the three part sink right basin and drain pipe and the mop sink faucet are not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Conveying Sewage/Operation and Maintenance (corrected on site)
Observation: Sewage is not conveyed to the point of disposal through and approved sanitary sewage system or other system (mop waste water observed on the pavement behind the building
Correction: instructed facility to use mop sink upstairs
- Refuse/Outdoor Storage Surface
Observation: The outdoor storage surface for refuse, recyclables, and returnables is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the heated display case and basement ceiling are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (basement back doors no longer self-closing).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (kitchen).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing (repeated violation)
Observation: The walk-in refrigeator floor is rusty. There are some loose floor tiles in the kitchen. There are some missing wall tiles in the kitchen to the left of the three part sink.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises (fruit flies downstairs by sinks and dead roaches in kitchen ceiling light fixture).
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The bar and kitchen walls and floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2016 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: (REPEAT): The food establishment is not under the immediate control of a Northern Virginia certified food manager
Correction: required during all hours of operation.
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02/22/2016 | Routine | |
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Cheese (quesillo) prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of a knife on the magnetic strip were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located at the bar is not maintained so that it is accessible at all times for employee use (glasses stored inside it's basin).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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10/29/2015 | Follow-up | |
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Containers of spices are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored (ice scoop handle found laying in ice in the bar refrigerator
Correction: dirty knives & peelers observed on the magnetic strips).
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The cardboard and aluminium foil used to line some counter shelving are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing station at the bar contained glasses in it's basin.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The kitchen mop sink fixture is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Chemical sanitizer for wiping cloths found above 200 ppm of chlorine
Correction: refill the container with water, obtain chlorine test papers to ensure levels are kept at 50-100 ppm.
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03/12/2015 | Follow-up | |
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Observed potatoes covered in mold in the walk-in cooler. Food was discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Food Storage/Preventing Contamination from the Premises
Observation: Observed all dry foods open in bags on dry storage shelving where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Contamination/Miscellaneous Sources of
Observation: Observed raw meats stored over ready to eat foods in the reach-in refrigerator and the walk-in cooler.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Saltenas hot holding at the improper temperature of 90 F to 100 F. Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Foods prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the cloths used under cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surfaces of the green metal bowls and ceramic plates are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and/or similar imperfections.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided. The manager was provided with the appropriate test kit.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the prep tables(bottom shelving) in kitchen are is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The blender at the bar is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Observed an employee washing utensils and food-contact surfaces in the prep sink therefore equipment was not sanitized after cleaning. Corrected by instruction.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Hand Drying Provision
Observation: None of the handwashing sinks in the food prep areas the bar, or the men's rest-room were provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing (repeated violation)
Observation: Observed floors and walls in upstairs kitchen in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Observed ants in bar area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
- Closing Toilet Room Doors
Observation: Women's rest-room door is not self-closing.
Correction: Toilet room doors as specified under section 6-202.14 shall be kept closed except during cleaning and maintenance operations. Toilet room doors must remain closed except during cleaning operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/29/2014 | Routine | |
- Ventilation Hood Systems, Adequacy
Observation: The small deep fryer is not under the hood.
Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
- Critical: Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical)
Observation: The inside of the up-right freezer needs cleaning.
Correction: Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclable, and/or returnables are not kept covered inside the food establishment when they contain food residue and are not in continuous use and/or they are filled.
Correction: Receptacles and waste handling units for refuse, recyclable, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food, one light out under the hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Dry wall damage by the mop sink.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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04/08/2013 | Routine | |
C.O. approved.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in basement is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Outside Storage Prohibitions
Observation: Mop and mop bucket stored outside back door.
Correction: Refuse receptacles not meeting the requirements specified under paragraph 5-501.13(A) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in covered receptacle if it is stored so that it does not create a rodent harborage problem. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Utility Lines/Floors, Walls, and Ceilings (repeated violation)
Observation: Walkin drain line on floor in basement prep area.
Correction: Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
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09/06/2011 | Follow-up | |
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