Atlacatl Restaurant, 4701 Columbia Pike, Arlington, VA 22204 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Atlacatl Restaurant
Address: 4701 Columbia Pike, Arlington, VA 22204
Type: Full Service Restaurant
Phone: 703 920-3680
Total inspections: 7
Last inspection: 12/16/2015

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Inspection findings

Inspection date

Type

  • Shellstock, Maintaining Identification (corrected on site)
    Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
    Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
  • Shellstock, Maintaining Identification (corrected on site) (repeated violation)
    Observation: Inadequate record keeping system of Shellstock tags.
    Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
  • Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
    Observation: Surfaces of the soda gun are not clean.
    Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
12/16/2015Risk Factor
  • Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
    Observation: Observed foods in the three door prep refrigerator cold holding at improper temperatures (papusa mix, beans, salsa sour cream, cheese, beets, cut leafy greens- all foods observed 49 to 56 F). Foods were 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 5ºC (41ºF) or less. 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) (repeated violation)
    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.
    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
  • Cleaning of Plumbing Fixtures
    Observation: Plumbing fixtures (under urinal) are not clean and/or maintained.
    Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
08/25/2015Risk Factor
  • Contamination from Hands/Preventing Contamination by Employees (corrected on site)
    Observation: Food employee contacting exposed ready to eat food (cantaloupe and pineapple) with bare hands. Corrected by instruction.
    Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • Wiping Cloths, Use Limitation (repeated violation)
    Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
    Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
  • Food Storage/Preventing Contamination from the Premises (repeated violation)
    Observation: Observed food stored on the floor in the basement. Observed ceiling cracking and flaking above uncovered food in prep unit.
    Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
  • Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
    Observation: Various foods (bean pupusa mix 69 F, potato pupusa 55 F, cut leafy greens 56 F, coleslaw 46 F, guacamole 58 F, cheese 50 F) in the three door prep unit were observed cold holding at improper temperatures. Foods were 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 5ºC (41ºF) or less. 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.
  • Nonfood-Contact Surfaces/Nonabsorbent
    Observation: The nonfood-contact surfaces of the shelving in the walk-in cooler and the bottom shelving on some prep tables observed rusted and no longer 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.
  • Equipment/Good Repair and Proper Adjustment (repeated violation)
    Observation: The three door prep unit is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The unit is not maintaining foods at 41 F and below. The door gaskets on the prep unit are in poor condition and are in need of replacement.
    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.
  • Cutting Surfaces
    Observation: The surfaces of the mobile cutting boards and the cutting board on the three door prep unit are no longer effectively cleaned and sanitized.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
  • Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
    Observation: The nonfood-contact surfaces of the equipment in the kitchen (fryer, refrigeration units, steam table and shelving in the walk-in cooler) 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, and Utensils
    Observation: The food-contact surfaces of the slicer 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 Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
    Observation: Surfaces of the soda gun at the bar are not clean. Surfaces of the inside of the ice machine are not clean.
    Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
  • Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
    Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. No sanitizer dispensing in dish machine (bucket empty).
    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.
  • Handwashing Sink/Using/Operation and Maintenance
    Observation: The handwashing sink located behind the bar is not maintained so that it is accessible at all times for employee use (blocked by chair and personal belongings).
    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
    Observation: Observed drain pipe leaking on handwashing sink in kitchen.
    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.
  • Refuse/Cleaning Receptacles
    Observation: Grease receptacle outside the establishment has a build-up of soil and/or becoming attractants for insects and rodents.
    Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies. Proper equipment and supplies must be made available to accomplish thorough and proper cleaning of garbage storage areas and receptacles so that unsanitary conditions can be eliminated.
  • Floors, Walls, and Ceilings/Cleanability
    Observation: The ceiling tiles (acoustic type) over the cookline and warewashing area are not designed, constructed, and installed so that it is smooth and easily cleanable.
    Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. 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.
  • Physical Facilities/Repairing (repeated violation)
    Observation: Observed walls in need of repair throughout establishment.
    Observed cabinets in the toilet rooms in poor condition.
    Observed floor tiles in need of repair (grout worn away and food debris build up in cracks).
    Floor in walk-in cooler damaged.

    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 (Critical)
    Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed rodent droppings in the basement. Observed rodent burrows at back of restaurant.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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.
  • Maintaining Premises, Unnecessary Items and Litter
    Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Unused equipment in basement area is creating obstacles to cleaning.
    Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • Cleaning, Frequency and Restrictions (repeated violation)
    Observation: The floors under and behind equipment in the kitchen and the floor in the basement are not cleaned as often as necessary to keep them clean. air vent covers throughout establishment need cleaning.
    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.
04/15/2015Routine
  • Hands and Arms/Where to Wash (corrected on site)
    Observation: Observed employee washing hands in three compartment sink with gloves on.
    Correction: Corrected by instruction.
    Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
  • Time/Temperature Control for Safety Food, Hot Holding
    Observation: Observed the following foods hot holding at improper temperature:
    - pork, 94F on prep line- discarded
    - yucca, 66F on counter- moved to walk-in
    - refried beans, 113F on top of stove, moved to walk-in.

    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) (repeated violation)
    Observation: Observed foods held in facility for more than 24hrs were not properly date marked.
    Correction: Corrected by instruction.
    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 (corrected on site)
    Observation: Utensils, cutting boards and other food contact surfaces observed not clean to sight and touch.
    Correction: Corrected by instruction.
    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/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
    Observation: Observed dish machine not sanitizing.
    Correction: Corrected by switching to three comp. sink. Repair called in.
    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.
12/11/2014Risk Factor
Shellfish tags MA-3257-SS & NJ-202-SS. Remember to keep the shellstock tags with the shellstock until used, and to date the shellstock tags for the day in which the last of the shellstock has been used.
  • Shellstock, Maintaining Identification (corrected on site)
    Observation: Inadequate record keeping system for Shellstock when removed from their tagged or labeled container.
    Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container with different certification numbers
  • Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
    Observation: Container of raw steak observed stored above ready-to-eat prepared vegetables in the kitchen preparation unit.
    Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
  • Food Storage Containers, Identified with Common Name of Food (corrected on site)
    Observation: Working container of salt at the cook-line observed not properly labeled.
    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 (corrected on site)
    Observation: Ice cream scoops observed stored in the container of water without the water running.
    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
  • Food Storage/Preventing Contamination from the Premises
    Observation: Containers of food product observed stored on the floor in the walk-in freezer.
    Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
  • RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
    Observation: Container of cooked rice and a container of chicken tamales in the walk-in refrigerator observed not properly dated labeled.
    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
  • Warewashing Machine, Cleaning Frequency
    Observation: Top surface of the mechanical dishmachine observed in need of cleaning.
    Correction: A warewashing machine
  • Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
    Observation: Surfaces of the bar dispensing nozzle and the bulk ice machine chute observed in need of cleaning.
    Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
  • Equipment/Cooking and Baking/Cleaning Frequency
    Observation: Interior surfaces of the ovens observed in need of cleaning.
    Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in Subparagraph 4-602.11(D)(6). Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
  • Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
    Observation: Interior cabinet surfaces of the fryer unit observed in need of cleaning.
    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.
  • Surface Characteristics/Indoor Areas
    Observation: The ceiling tiles above the warewashing area are not smooth, durable, easily cleanable, and/or nonabsorbent.
    Correction: Materials for indoor floor, wall, and cleaning surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted
03/25/2014Routine
  • Wiping Cloths, Use Limitation
    Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
    Correction: and/or not laundered daily.
  • Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
    Observation: Pico de gall at 47 F.
    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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
  • Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
    Observation: Several RTE food containers in the WIC 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, potentially hazardous food (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 potentially hazardous food (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/Good Repair and Proper Adjustment
    Observation: The kitchen prep metal table is rusted. The outside of the ice machine is rusted.
    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/Nonfood-Contact Surfaces/Cleaning Frequency
    Observation: The 3-part sink is moldy at the wall juncture.
    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.
  • Intensity/Lighting
    Observation: The light intensity is below 50 foot candles where a food employee is working with food, two 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: The WIC floor is damaged.
    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 floor under all kitchen equipment needs cleaning.
    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.
03/04/2013Routine
This inspection was performed as a follow up inspection from previous month.
No violation noted during this evaluation.
09/07/2011Routine

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