August 06, 2009 (Routine)

Comments:
No violations observed.

November 19, 2008 (Follow-up)

Violations:

• 1510 - Repeat Foodservice employees do not have access to a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish filets.
  Obtain at least one food temperature measuring device with a small-diameter probe so employees can properly monitor the temperature of food items in the establishment.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - Repeat The nonfood surface of the washable ceiling tiles in the kitchen area are in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil and grease residues.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen food prep aras (by the cooking equipment, by the meat slicer, etc.). Observed less than 10 foot candles of light in the walk in refrigerator and walk in freezer.
  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. Provide at least 10 foot candles of light in the walk in refrigerator and freezer units.

Comments:
Follow-up inspection was conducted to monitor the mechanical warewashing equipment. Observed the following water temperatures and pressure readings:
Cycle 1: Wash: 156 F, Rinse: 181 F; Pressure 23 psi
Cycle 2: Wash: 158 F, Rinse: 189 F; Pressure 23 psi
Thermolabel Temperature-sensitive tape was used during the inspection. At the conclusion of cycle 1, the thermolabel tape did not register a color change indicating the dish did not reach a temperature of 160 F or above. At the conclusion of cycle 2, the thermolabel tape did register a color change indicating the dish did reach a temperature of 160 F or above.
Please note the following from the Commonwealth of Virginia Board of Health Food Regulations:
12 VAC 5-421-1900. Hot water and chemical.*
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
2. Hot water mechanical operations by being cycled through equipment that is set up as specified under 12 VAC 5-421-1610, 12 VAC 5-421-1680, and 12 VAC 5-421-1690 and
achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator
An additional follow-up inspection will be conducted. Contact the Environmental Health Specialist (EHS) with any questions: 540-857-7807.

November 18, 2008 (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. Observed an uncovered styrafoam cup filled with a liquid stored on the food service line in the kitchen. Observed foodservice employees beginning an employee meal of KFC at the kitchen prep table. Violation was corrected during inspection. Drink cup was discarded during the inspection and employees were instructed to eat in a break room outside of the food preparation area.
  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. Employees may not eat in the food preparation areas.
• 0380 - Corrected During Inspection 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). Observed leaking and heavily damaged individually-sized orange juice containers stored in the walk in refrigerator. Person in Charge (PIC) advised the orange juice was delivered this morning and was checked in by the morning chef. Leaking and damaged containers were not separated or segregated from other in-use containers of food in the walk in refrigerator. Person in Charge (PIC) placed a sign on the container of orange juice that the product is not to be used at the Environmental Health Specialist's request. Violation was corrected during inspection.
  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.
• 1510 - Foodservice employees do not have access to a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish filets.
  Obtain at least one food temperature measuring device with a small-diameter probe so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum allowable temperature is stated by the manufacturer as 160 F while the actual temperature was observed at 146 F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. The actual pressure reading observed was 32 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: multiple kitchen knives and small paring knives. Observed the inside of the food processor (blades) soiled with food matter. Observed the can opener blade soiled with dried food matter. Observed dried food matter on the meat slicing equipment and on the plastic cover for the equipment. Observed foodservice employees placing clean dishes directly on visibly soiled carts.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood surface of the washable ceiling tiles in the kitchen area are in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil and grease residues.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) Observed employees removing dishes from the dishmachine to be used for meal service.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 2020 B - Unwrapped forks and spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employees.
• 3080 - Less than 50 foot candles of light was noted in the kitchen food prep aras (by the cooking equipment, by the meat slicer, etc.). Observed less than 10 foot candles of light in the walk in refrigerator and walk in freezer.
  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. Provide at least 10 foot candles of light in the walk in refrigerator and freezer units.

Comments:
Foodservice employees need to be trained and knowledgeable regarding cooking temperatures. Observed raw, stuffed salmon cooking for lunch service during today's inspection. When asked about the proper cooking temperature, the food employee advised the stuffed fish is cooked at 155 F. The Environmental Health Specialist (EHS) advised the employee that a raw, stuffed fish product must be cooked to a temperature of 165 F or above for 15 seconds. Review food temperatures (hot holding, cold holding, cooling, reheating, cooking) with all foodservice employees.
An employee health policy has been implemented at the facility. However, the Employee Illness / Infection Reporting Policy (Policy #108) states the following: "The Dietary Manager will notify the local Health Department if a food employee is diagnosed with an illness due to Salmonella typhi, Escherichia coli O157:H7 or other EHEC/STEC infection; or Hepatitis A virus."
Please note the Commonwealth of Virginia Board of Health Food Regulations lists the following reportable illnesses: Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or Hepatitis A virus." The facility employee illness / infection reporting policy does not list Shigella spp. as a reportable illness. Additionally, the employee illness / infection reporting policy does not state employee illness reporting procedures for the following situations (12 VAC 5-421-80): "Employee lives in the same household as a person who is diagnosed with a disease caused by S. typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus, or lives in the same household as a person who attends or works in a setting where there is a confirmed disease outbreak caused by S. typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus." EHS suggests modifying the employee illness / infection reporting policy to reflect sections of the Commonwealth of Virginia Board of Health Food Regulations as stated above.
Observed a wash and final rinse / sanitize log kept for the mechanical warewashing equipment (high temp sanitizing machine). However, employees have consistenly and repeatedly noted the wash temperature as "160 F" and the final rinse temperature as "180 F". These temperatures were also noted on today's date even though the dishmachine was observed not functioning properly or reaching the required wash or final rinse temperature. Ensure employees are noting actual observed temperatures, not just the minimum temperatures noted on the equipment data plate.
Water filter was observed missing at the ice machine. Replace water filter.
Observed multiple rolling carts used to store dishes that were visibly soiled. Ensure employees are cleaning and sanitizing carts on a routine basis throughout the day.
Observed food items stored on top of a milk crate on the floor of the walk in freezer. Remove milk crate from the walk in freezer.
Contact the EHS with any questions or concerns: 540-857-7807.

May 14, 2008 (Routine)

Violation: 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. The Environmental Health Specialist (EHS) has provided the Person in Charge (PIC) with employee health information. PIC has advised an intact employee health policy will be immediately implemented. Violation corrected during inspection.
Comments:
Person in Charge (PIC) advised the facility receives and serves only pasteurized eggs.
PIC advised no juices are freshly squeezed and no bean sprouts are served.
The Environmental Health Specialist (EHS) observed a date marking sheet that advised open containers of commercially processed cottage cheese are to be marked with the "use by date" that is printed on the side of the container. EHS has advised the PIC to date mark cottage cheese to be used within 7 days of opening.
Concentration of chlorine sanitizer in the wiping cloth bucket: 200 ppm. A concentration of 50-100 ppm is ideal.
Facility food suppliers are approved at this time.
EHS has provided the PIC with employee health policy information.
Contact the EHS with any additional questions or concerns: 540-857-7807.

November 05, 2007 (Routine)

Comments:
No violations observed during inspection.
Observed temperature log recording the wash and rinse temperatures for the mechanical warewashing equipment. The temperature log lists several temperatures that are not within acceptable range. Speak with employees about proper temperature readings. Appropriate corrective actions must accompany any inappropriate temperature readings. If temperatures are too low, check that booster heater has been turned on. Unit may need to run for several minutes before temperature readings are high enough.
Observed one pair of dirty tongs hung up with clean utensils. Observed two clean spatulas stored in contact with the wall at the knife-holder box. Do not store any clean utensils in contact with the wall or any other unclean surface. Ensure all utensils have been properly cleaned and sanitized before placing with other clean utensils.
Person in charge (PIC) advised facility has a pest control contract and that no insecticides / pest control chemicals applied from any unlicensed personnel.
Thickened fruit juice is not labeled as pasteurized. Contact food provider to verify whether or not thickened juice is pasteurized. Contact Environmental Health Specialist (EHS) with information.
Thermometer in the refrigerator / freezer in Pantry 1 is not displaying the correct ambient air temperature. Monitor thermometer. It may need to be replaced.
Please note the following regulations, adopted October 16, 2007:
Special Requirements for Highly Susceptible Populations
12 VAC 5-421-950. Pasteurized foods, prohibited reservice, and prohibited food.*
In a food establishment that serves a highly susceptible:
1. The following criteria apply to juice:
a. For the purposes of this paragraph only, children who are age nine or less and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;
b. Prepackaged juice or a prepackaged beverage containing juice, that bears a warning label as specified in 21 CFR 101.17(g) Food Labeling, or packaged juice or beverage containing juice, that bears a warning label as specified under subdivision 2 of 12VAC5-421-765 shall not be served or offered for sale; and
c. Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan that contains the information specified in subdivisions 2 through 5 of 12VAC5-421-3630 and as specified under 21 CFR 120.24, Process controls.
2. Pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products shall be substituted for raw shell eggs in the preparation of:
a. Foods such as Caesar salad, hollandaise or bearnaise sauce, mayonnaise, and egg-fortified beverages; and
b. Except as specified in subdivision 5 of this section, recipes in which more than one egg is broken and the eggs are combined.
3. The following foods shall not be served or offered for sale in a ready-to-eat form:
a. Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare;
b. A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw shell eggs, and meringue; and
c. Raw seed sprouts.
4. Food employees shall not contact ready-to-eat food as specified in 12VAC5-421-450 B.
5. Subdivision 2 b of this section does not apply if:
a. The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified under 12VAC5-421-700 A 1, and served immediately, such as an omelet, souffl�, or scrambled eggs;
b. The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or
c. The preparation of the food is conducted under a HACCP plan that:
(1) Identifies the food to be prepared,
(2) Prohibits contacting ready-to-eat food with bare hands,
(3) Includes specifications and practices that ensure:
(a) Salmonella Enteritidis growth is controlled before and after cooking, and
(b) Salmonella Enteritidis is destroyed by cooking the eggs according to the temperature and time specified in 12VAC5-421-700 A 2;
d. Contains the information specified under subdivision 4 of 12VAC5-421-3630 including procedures that:
(1) Control cross contamination of ready-to-eat food with raw eggs, and
(2) Delineate cleaning and sanitization procedures for food-contact surfaces; and
e. Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used.
Please note the following in regards to juice labeling (referenced above in 12-VAC 5-421-950. Pasteurized foods, prohibited service, and prohibited food.*):
12 VAC 5-421-765. Treating Juice*
Juice packaged in a food establishment shall be:
1. Treated under a HACCP plan as specified in subdivisions 2 through 5 of 12 VAC 5-421-3630 to attain a five-log reduction, which is equal to a 99.999% reduction of the most resistant microorganism of public health significance; or
2. Labeled, if not treated to yield a five-log reduction of the most resistant microorganism of public health significance;
a. As specified under 12 VAC 5-421-900, and
b. As specified in 21 CFR 101.17(g) with the phrase, “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.”
Facility must have either a written or an oral employee health policy in place by April 16, 2007. An example of a written employee health policy has been provided to the PIC. Example is from the 2005 FDA Food Code. The applicable section of the food code is: 12 VAC 5-421-80. Contact EHS with any questions or concerns regarding Employee Health Policy.
An example of the proposed new inspection form has been provided to the PIC. Example is from the 2005 FDA Food Code.
Please also note the expanded definition of a ready-to-eat food item:
"Ready-to-eat food" means food that:
1. Is in a form that is edible without additional preparation to achieve food safety, as specified under 12 VAC 5-421-700-A through C, 12 VAC 5-421-710, or 12 VAC 5-421-730;
2. Is a raw or partially cooked animal food and the consumer is advised as specified under 12 VAC 5-421-700 D1 and 2; or
3. Is prepared in accordance with a variance that is granted as specified under 12 VAC 5-421-700 D1 and 2
“Ready-to-eat” food includes:
1. Raw animal food that is cooked as specified under 12 VAC 5-421-700, or frozen as specified under 12 VAC 5-421-730;
2. Raw fruits and vegetables that are washed as specified under 12 VAC 5-421-510;
3. Fruits and vegetables that are cooked for hot holding as specified under 12 VAC 5-421-720;
4. All potentially hazardous food that is cooked to the temperature and time required for the specific food under 12 VAC 5-421-700 and cooled as specified in 12 VAC 5-421-800;
5. Plant food for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present, are removed;
6. Substances derived from plants such as spices, seasonings, and sugar;
7. A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety;
8. The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogen: dry, fermented sausages, such as dry salami or pepperoni; salt-cured meat and poultry products, such as prosciutto, country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef sticks; and
9. Food manufactured according to 21 CFR Part 113, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.
There was a ground beef recall announced by the USDA on November 3, 2007. I have printed out the recall notice and provided it to the PIC for review.
Contact EHS with any additional questions or concerns: 540-857-7807.

April 25, 2007 (Routine)

Comments:
Suggest an alternative santizing solution for kitchen food contact surfaces. A Comet bleach solution is currently being used on these surfaces. The concentration of this solution was measured at over 200 ppm (chlorine solution). Manager has agreed to use an alternative sanitizer. If a chlorine santizer is to be used in the future, purchase chlorine santizer test strips.
Please call local EHS for review of the cafeteria hot holding bar that is to be installed before service to the public.
Suggest taking cooling temperatures to ensure that process is adequate. 12 VAC 5-421-800. Cooling* A. Cooked potentially hazardous food shall be cooled: 1. Within two hours, from 140 F to 70 F; and 2. Within four hours from 70 F to 41 F or less.
New kitchen menu has been received and will be attached to the restaurant file for permit renewal in the coming months.

October 10, 2006 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:floor mixer.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dish machine 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
• 3380 - Critical Quartenary ammonia on the three compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only quatenary ammonia that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 05, 2006 (Routine)

Violations:

• 1150 - Repeat The nonfood contact surface of the milk crates used for storage racks are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3020 - Soap was not provided at the hand washing lavatory in the dish machine room.
  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.
• 3340 - Corrected During Inspection Critical Containers of cleaning solutions are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning solutions must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 10, 2006 (Routine)

Violations:

• 1150 - The nonfood contact surface of the milk crates used as storage racks are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. (larger wattage bulb)

August 08, 2005 (Routine)

Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact.

April 07, 2005 (Routine)

Violation: 3180 - Floors under and between equipment 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.

December 07, 2004 (Routine)

Violation: 2000 - Single service items observed unprotected from contamination. (lids for food containers)
Store single service items in its original protective packaging or inverted in an approved dispenser.

September 03, 2004 (Routine)

Violation: 1150 - Repeat The nonfood contact surface of the milk crates used for storage racks in the walk in cooler are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

June 02, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided at the hand washing lavatory in the dish machine 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
• 2890 - Light bulb in the dish machine room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

March 16, 2004 (Routine)

Violations:

• 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.
• 1150 - Repeat The nonfood contact surface of the milk crates used for storage racks in the walk in freezer are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

September 04, 2003 (Routine)

Violations:

• 1570 - Repeat The door gaskets on the Victory reach-in refrigeration unit are split and damaged and need to be replaced.
  Replace the Victory door gaskets in accordance with the manufacturer's specifications.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler and freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1150 - Repeat The plastic milk delivery crates are not approved dunnage racks.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Return the crates to the supplier.

Comments:
A new milk cooler was purchased to replace the one with bad seals.

April 02, 2003 (Routine)

Violations:

• 1150 - Repeat The nonfood contact surface of the plastic milk delivery crates are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - The door gaskets on the reach-in refrigerator are split and damaged.
  Replace the reach-in refrigerator door gaskets in accordance with the manufacturer's specifications.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. Heat sensitive tape used.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Adjust the sanitizing switch so the sanitizing cycle is longer in duration.
• 1770 - The following utensils were observed soiled to sight and touch: some small bowls and plates.
  Clean and sanitize these surfaces for food contact.
• 3080 - Less than 10 foot candles of light was noted in the storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.