BamBoo Hot, #110 - 1801 Pleasure House Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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September 11, 2009 | Routine | 7 | 15 | Details / Comments |
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June 22, 2009 | Routine | 1 | 6 | Details / Comments |
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March 18, 2009 | Routine | 1 | 12 | Details / Comments |
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December 17, 2008 | Routine | 4 | 12 | Details / Comments |
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September 17, 2008 | Routine | 0 | 12 | Details / Comments |
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August 01, 2008 | Follow-up | 2 | 6 | Details / Comments |
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June 17, 2008 | Routine | 5 | 21 | Details / Comments |
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March 03, 2008 | Critical Procedures | 7 | 0 | Details / Comments |
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November 07, 2007 | Routine | 4 | 16 | Details / Comments |
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July 24, 2007 | Routine | 5 | 17 | Details / Comments |
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June 12, 2007 | Routine | 4 | 16 | Details / Comments |
September 11, 2009 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 3030 - Repeat No disposable towels were provided at the hand washing lavatories in the kitchen and employee toilet room.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards and utensils in storage.
Clean and sanitize these surfaces for food contact. - 0820 A 2 - Critical Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0790 - Improper methods used to thaw potentially hazardous food.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1320 - The temperature measuring device in the low boy refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3270 - Critical Methods are not being used to control pests. flies evident.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door to outside open.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1060 - The nonfood contact surfaces of cloth beneath cutting board and cardboard egg crates are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1800 - The nonfood contact surfaces of the kitchen equipment have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2920 - Employee toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Violations discussed for correction.
June 22, 2009 (Routine)
Violations:
- 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Side door propped open
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. - 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Ceiling tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3480 - Repeat First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Violations discussed for correction.
March 18, 2009 (Routine)
Violations:
- 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. - 1570 - Repeat Freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Frost build-up
Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2000 - Knives were found stored between three sink paneling and wall.
Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the window screen door and side door propped open.
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. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 20 foot candles of light was noted in the rest-room
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Violations discussed for correction.
December 17, 2008 (Routine)
Violations:
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0800 - Critical Eggs and hot and sour shrimp noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - Repeat Freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Frost build-up
Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 2350 ii - Repeat Hand sink in poor repair. (Rest-room)
Repair and maintain all plumbing components ans fixtures. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3220 - Mops not hung up to air dry.
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. - 3480 - First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Violations discussed for correction.
September 17, 2008 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - Repeat The door gasket to the refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - Repeat The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the employee's bathroom
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Repeat Less than 20 foot candles of light was noted in the refrigerator
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed for correction/instructed to attend CFM course.
August 01, 2008 (Follow-up)
Violations:
- 0060 - Critical Repeat Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
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. - 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0820 A 2 - Critical Eggs cold holding at improper temperatures of 88 F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. Owner states the items will be removed as soon as possible. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1790 - Repeat The food contact equipment surface of the toaster oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the toaster oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - Repeat The nonfood contact surface of the shelving and storage areas, the gaskets to the refrigeration units and the outside of many containers have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2350 ii - Repeat Urinal in the men's restroom is in poor repair.
Repair and maintain all plumbing components ans fixtures.
Permit issued. Please monitor the reach-in by the grill for proper cold holding temperatures. All violations were discussed for correction.
June 17, 2008 (Routine)
Violations:
- 0060 - Critical Repeat Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
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. - 0140 - Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) - baby corn.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration and freezer units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Dispensing utensils improperly stored between uses - in room temperature water.
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 135F. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - The nonfood contact surface of the cardboard lining the shelf under the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the make table on the cookline.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - The door gasket to various refrigeration units are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1750 - Manufacturer containers were observed reused for the storage of food - plastic containers and #10 cans.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1790 - The food contact equipment surface of the toaster oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the toaster oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the shelving and storage areas, the gaskets to the refrigeration units and the outside of many containers have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2350 ii - Urinal in the men's restroom is in poor repair.
Repair and maintain all plumbing components ans fixtures. - 2720 - Dumpster or outside grease container was open or uncovered.
Cover all waste containers when not in continuous use. - 3030 - No disposable towels were provided at the hand washing lavatory in the employee and ladies restrooms.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - employee restroom.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3070 - Toilet tissue was not present at each toilet in the ladies restroom.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand - 3080 - Less than 50 foot candles of light was noted in the fume hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3150 - Products for credit, redemption, or return is not being stored in a separate designated area - dented cans.
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3180 - Areas of floors, walls and ceilings are noted in need of cleaning.
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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3270 - Critical Premises are not being routinely inspected for evidence of pests - evidence of rodents.
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3270 - Critical Methods are not being used to control pests - ants in the establishment.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Permit not issued during the inspection. Follow up inspection will be conducted.
March 03, 2008 (Critical Procedures)
Violations:
- 0060 - Critical Employee who can demonstrate knowledge not available.
Provide certified manager during all hours of operation. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0450 C - Critical Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0450 C - Critical Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 2 - Critical Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Critical violations discussed and corrected during inspection.
November 07, 2007 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - Repeat Dispensing utensils improperly stored between uses - handles in the ingredients and in room temperature water.
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 135F. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0960 1 - Critical The food contact surface of the unclean, partial jug used to scoop rice is not safe.
Replace the cut jug with a scoop or utensil with a handle that permits easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 0960 2 - The food contact surface of the cardboard in the crispy noodles is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Remove the cardboard to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Repeat The nonfood contact surface of the cloth under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat The temperature measuring device in the reach in refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1570 - Repeat The door gasket of the reach in refrigerator make table on the cookline.
Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface of the gaskets to the make table refrigerator, the outside of the ingredient and food containers and the has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Container of utensils and pots were found stored on the floor.
Store all food contact equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door.
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the employee restroom.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the employee restroom.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 20 foot candles of light was noted in the reach in refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Repeat Areas of floors, walls and ceiling are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Critical violation shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Establishment does not have a current Certified Food Manager (CFM). Please enroll in CFM class as soon as possible.
July 24, 2007 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0550 - Repeat Dispensing utensils improperly stored between uses - in room temperature water and handles in food ingredients.
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 140F. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor - bucket of tea cooling on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Corrected During Inspection Improper methods used to thaw breaded chicken.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Corrected During Inspection Critical Fried breaded chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1060 - The nonfood contact surface of the cloth under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - The temperature measuring device in the make table on the cookline was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1570 - Repeat The door gasket to the make table refrigerator on the cookline.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Excessive ice build up in the upright freezer on the cookline and it was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1730 - The food scoops with holes in them were observed in a state of repair and condition preventing the equipment to be used as designed.
Discard and replace the scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1750 - Manufacturer containers were observed reused for the storage of foods.
Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units and the reach in refrigerator used for storage on the cookline have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plant preventing its use. - 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the kitchen or the employee restroom.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the employee restroom.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3180 - Repeat Floors and some areas of wall in the establishment are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Please have an employee registered for the Certified Food Managers course as soon as possible.
June 12, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0550 - In-use utensils improperly stored between use - in room temperature water.
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 140F. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - Bottom of the reach in freezer was observed in a state of disrepair and damaged - rusted.
Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1570 - The door gasket of various refrigeration units are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1780 - Critical Food contact surfaces of the unclean utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of all utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1790 - The food contact equipment surface of the toaster oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the toaster oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the gaskets to the refrigeration units, the shelving units and the fume hood have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the potted plant preventing its use. - 2350 ii - The urinal in the men's restroom is in poor repair.
Repair and maintain all plumbing. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodent - gap under back outside screen door.
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. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors - in the restrooms.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Areas of floors, walls and ceilings are noted in need of cleaning.
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. - 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. 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.
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.
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