Giant Food Grocery #743, 3450 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations

June 03, 2009 (Critical Procedures)

October 07, 2008 (Routine)

• 4-101.19 - The nonfood-contact surface of cardboard used to line some shelving in the produce walk-in refrigerator are not corrosion-resistant, nonabsorbent, and/or smooth.
  Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
• 4-202.16 - The nonfood-contact surface of the soda crates and milk crates used as shelving in the warehouse house areas upstairs and on the main level are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-204.112 - The equipment noted on page one of this report are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-501.11 - Some shelving legs in the produce walk-in refrigerator are bent.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 4-602.13 - The nonfood-contact surface of where the phone used to be stored in the meat prep room, the shelves in the meat walk-in refrigerator, the shelves in the produce walk-in refrigerator, and the shelves in the egg display case refrigerator are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
  Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
• 4-903.11 - Some single-service articles [styrofoam trays] in the meat department were observed soiled on the upper shelves of the prep room.
  Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
• 5-205.15B - The seafood department 2-part sink stoppers are not maintained good repair.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-202.15 - The outer openings [exit doors] of the food establishment are not protected against the entry of insects and rodents [air gaps around the doors].
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-301.12 - Corrected During Inspection Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device [produce prep room].
  Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials.
• 6-304.11 - Mechanical ventilation of sufficient capacity is not provided to keep the janitor's closest on the main level free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and/or fumes.
  If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized; obnoxious odors or toxic fumes are effectively removed; and no hazards or nuisances involving accumulation of fats, oils, and similar wastes are created. Balancing of the exhaust and make-up air must be ensured so that the system can operate efficiently.
• 6-501.11 - 1. The back wall panel in the main level janitor's closest is no longer sealed to its adjoining wall.2. Missing grout in-between some wall tiles behind the steamer and around some pipes in the seafood department prep room.3. There is a hole in the wall where the phone use to be located.4. The new wall tiles in the meat prep room are not sealed to the old baseboard tiles.5. The baseboard tiles in the produce prep room are no longer sealed properly to its adjoining wall to the right of the prep sink.6. There are a couple areas of patched flooring with duck tape on the produce prep room.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [fruit flies observed in around the janitor's closests].
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.12 - The floors in the meat walk-in refrigerator, meat prep room, and in the main level janitor's closet are not cleaned as often as necessary to keep them clean.
  Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.13 - Dustless methods of cleaning are not used [corn-husk broom observed in the meat prep room].
  Only dustless methods of cleaning shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds. Spills or drippage on floors that occur between normal floor cleaning times may be cleaned: (1) Without the use of dust-arresting compounds; and (2) In the case of liquid spills or drippage, with use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning. Dustless floor cleaning methods must be used so that food; equipment, utensils, and linens; and single-service and single-use articles are not contaminated.
• 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.

February 11, 2008 (Critical Procedures)

• 3-101.11 - Critical Can goods on the discount rack were severely dented.
  Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the interior of the seafood ice machine.
  Clean and sanitize these surfaces for food contact.

April 25, 2007 (Routine)

• 4-501.11 - The water fountain was observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-903.11 - Corrected During Inspection Trays used for seafood storage were found not stored 6 inches above the floor in the seafood prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15B - The backflow prevention device was leaking in the 3-compartment sink.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.11 - Repeat The light bulbs in the following locations are not shielded, coated, or otherwise shatter-resistant:1. Aisle 7, 6, 5, 4, 3, 2, 112. Over the salad3. Over the produce4. The seafood reach in display
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Old vending machines and shelving need to be removed from the premises.
  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.
• 6-501.12 - Repeat The floor at the dumpster area needs cleaning and has a strong odor.
  Physical facilities shall be cleaned as often as necessary to keep them clean.

June 12, 2006 (Routine)

• 3-304.12 - Ladder observed stored directly against the ice scoop/paddle by the ice machine.
  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 140oF and the container.
• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.Food observed stored on floor in dairy walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Half and half in the dairy refrigeration display observed at 48F. The ambient air temperature of the display observed at 49F.
  Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.111 - Paper towel observed lining shrimp and salmon in the seafood display case.
  Remove paper towel.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the dairy walk-in.
  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.
• 4-903.11 - Repeat Boxes of single service containers observed stored on floor in back hallway.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.11 - Repeat 1. Light bulb in the seafood walk-in freezer observed not shielded.2. Light bulbs above the sprouts, parsley, lettuce observed not properly shielded in the produce area.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.14 - The women's restroom door downstairs does not shut properly.
  Adjust the door/self-closer.Employee advised a work order has been placed already.Provide toilet rooms that are completely enclosed. 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.
• 6-202.15 - Repeat Gap observed along the bottom right of retractable door on left at the loading dock.
  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.
• 6-303.11 - Repeat A few light bulbs observed out above the three comp. sink in the meat prep room.
  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.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Unused shelving and container full of waste water observed outside by compact area.
  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.
• 6-501.12 - The floor of the compact area observed in need of cleaning. A strong odor observed as well.
  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.

January 04, 2006 (Routine)

• 2-401.11 - Critical The @PERSONNEL@ is drinking from an uncovered container in the seafood 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.
• 3-101.11 - Critical The several packages of opened food and leaking containers were found in the walk-in refrigerators. Discard all adulterated food.
  Ensure food is safe, unadulterated, and honestly presented.
• 3-302.11 - Critical Unwrapped or uncovered food (pies) were found stored in the back hallway.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. i.e.found in all the walk-in refrigerators/freezers and back storage areas.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.110 - Molluscan shellfish display tanks are not being properly operated or maintained.
  Display tanks for the lobster were found with a build-up of algae. Clean the tanks thoroughly or replace the parts with the algae build-up.
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: the baking pans and racks.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the fan guards in all the walk-in refrigeration units
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the ice machine located in the back hall was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11 - Take-out containers were found not stored 6 inches above the floor throughout the establishment.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11 - Clean take-out containers were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - Clean @TABLEWARE@ were not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.
• 6-202.11 - Repeat The light bulbs in the dairy refrigeration cases were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. The retractable door leading to the loading dock has a small space at the bottom on the right which could lead to the entrance of rodents.
  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.
• 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment. The drain cover was not on the mop sink drain.
  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.
• 6-501.16 - Mops and brooms are 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.

March 04, 2005 (Routine)

• 4-101.111 - The cardboard boxes is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard used to line floor in the meat section.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11 - One walk-in freezer is icing up.
  Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The fanguard of walk-in refrigerator at the seafood section were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11 - Critical Slicers, meat cutter and equipment food contact surfaces and utensils were not cleaned in the meat section.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-903.12 - Clean equipment/utensils were found stored under unprotected sewer lines. Meat trays stored under unprotected sewer lines at the back hallway.
  Discontinue storage of clean equipment and utensils under unshielded sewer lines or other areas subject to contamination.
• 5-205.15B - Plumbing connections under the 3-pt sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility at the loading dock area.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.11 - Repeat The light bulbs in most display refrigerator cases throughout the facility were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Some burn out light noted at the meat section.
  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.
• 6-501.12 - Floor under equipment, at corners, in walk-in refrigerators, in the hallway were 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.
• 6-501.14 - 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.

March 04, 2005 (Routine)

• 4-101.111 - The cardboard boxes is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard used to line floor in the meat section.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-501.11 - One walk-in freezer is icing up.
  Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - The fanguard of walk-in refrigerator at the seafood section were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11 - Critical Slicers, meat cutter and equipment food contact surfaces and utensils were not cleaned in the meat section.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 4-903.12 - Clean equipment/utensils were found stored under unprotected sewer lines. Meat trays stored under unprotected sewer lines at the back hallway.
  Discontinue storage of clean equipment and utensils under unshielded sewer lines or other areas subject to contamination.
• 5-205.15B - Plumbing connections under the 3-pt sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility at the loading dock area.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.11 - Repeat The light bulbs in most display refrigerator cases throughout the facility were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
• 6-303.11 - Some burn out light noted at the meat section.
  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.
• 6-501.12 - Floor under equipment, at corners, in walk-in refrigerators, in the hallway were 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.
• 6-501.14 - 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.