- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Person in charge has not signed up for a manager's food safety course. PIC today has a ServSafe certificate that has expired.
Correction: 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. PICs should sign up for a manager's food safety course. CORRECT WITHIN 1 WEEK.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: 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. CORRECT WITHIN 1 WEEK.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, cream cheese mix in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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. CORRECT WITHIN 1 WEEK.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of the cutting boards located on the make tables are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. CORRECT WITHIN 1 WEEK.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: containers of salt, sugar, bullion. Also mandolin hanging above 3 compartment sink observed soiled.
Correction: Clean and sanitize these surfaces for food contact. CORRECT WITHIN 1 WEEK.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. CORRECT WITHIN 3 WEEKS.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall under sink in women's restroom is not smooth and easily cleanable. Observed large hole in wall near plumbing.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.CORRECT WITHIN 3 WEEKS.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. CORRECT WITHIN 1 WEEK.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. PIC has not called an exterminator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. CALL AN EXTERMINATOR IMMEDIATELY. PLEASE PROVIDE COPY OF INVOICE TO HEALTH DEPT. BY 4:30 PM ON 3/30/16. CORRECT ISSUES WITHIN 1 WEEK.
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03/29/2016 | Follow-up | |
PIC and Health Department calibrated thermometers during the inspection.
- Critical: Demonstration of Knowledge*
Observation: The person in charge was unaware of proper hot and cold holding temperatures needed for food safety.
Correction: 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. PIC should sign up for a manager's food safety course. CORRECT WITHIN 1 WEEK.
- Critical: Employee Health*
Observation: 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, Hepatitis A virus or Norovirus
Correction: 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, Hepatitis A virus or Norovirus. A written or oral employee health policy should be in place. CORRECT WITHIN 1 WEEK.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee (PIC) 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.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over fish used for sushi.
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: 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. CORRECT WITHIN 1 WEEK.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives for sushi stored in water at room temperature in-between uses.
Correction: 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 135°F. CORRECT WITHIN 1 WEEK.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHFs in 2 door make table cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) dressing, chicken, cream cheese mix in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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. CORRECT WITHIN 1 WEEK.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of the containers used for sugar, salt, and bullion are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. These containers are not meant to be reused.
Correction: Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Please provide food grade containers. CORRECT WITHIN 1 WEEK.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of the cutting boards located on the make tables are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. CORRECT WITHIN 1 WEEK.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in either of the make tables.
Correction: 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. CORRECT WITHIN 1 WEEK.
- Equipment - Good Repair and Proper Adjustment
Observation: Two door make table was observed in a state of disrepair and unable to maintain temperature.
Correction: Repair the 2 door make table 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 2 door make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.CORRECT WITHIN 4 WEEKS.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: containers of salt, sugar, bullion. Also mandolin hanging above 3 compartment sink observed soiled.
Correction: Clean and sanitize these surfaces for food contact. CORRECT WITHIN 1 WEEK.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces in various locations throughout the kitchen have accumulations of grime and debris. In particular, make tables, table tops, shelves under tables, areas around cookline, etc.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.CORRECT WITHIN 2 WEEKS.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. CORRECT WITHIN 4 WEEKS.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall under sink in women's restroom is not smooth and easily cleanable. Observed large hole in wall near plumbing.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.CORRECT WITHIN 4 WEEKS.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. CORRECT WITHIN 1 WEEK.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near cookline.
Correction: 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
- Hand Drying Provision
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen area noted in need of deep cleaning.
Correction: 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. CORRECT WITHIN 2 WEEKS.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Roaches were observed in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. CALL AN EXTERMINATOR IMMEDIATELY. CORRECT ISSUES WITHIN 1 WEEK.
- Critical: Toxics - Presence and Use Restriction (corrected on site) (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Roach spray found in the facility.
Correction: Remove unnecessary poisonous or toxic materials.
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03/22/2016 | Routine | |
Great improvements!
No violation noted during this evaluation. | 04/22/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods (chicken and eggs) stored in such a manner that may cause cross contamination. Observed raw chicken stored above beef and vegetable in walk-in cooler. Observed eggs stored above vegetables in walk-in cooler.
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in coolers and freezers.
Correction: 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. Correct within 90 days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth on prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese mix cold holding at improper temperatures in the 2 door make table.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Wire utensil stored on wall was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Wire can also break off and contaminate food.
Correction: Discard and replace the wire utensil to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces in the reach in coolers and walk-in coolers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 90 days.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at either hand washing sink within the kitchen.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct within 90 days.
- Light Bulbs Protective Shielding
Observation: Two lights within the kitchen are not shielded, coated, or otherwise shatter-resistant. Covers have been removed.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Please replace covers within 90 days.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the dishwashing area.
Correction: 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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the the hallway in the kitchen (towards the dry storage area) and near the rear hand washing sink.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, hand washing areas, inside equipment, warewashing, equipment storage, toilet rooms. Correct within 90 days.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials (pesticides) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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01/22/2015 | Routine | |
Health Department provided a hand washing in-service for all kitchen and wait staff in the facility. Health Dept. wanted to ensure that all employees where, when and how to wash their hands properly. Provided extra hand washing signs to post at all hand washing sinks. Thanks.
No violation noted during this evaluation. | 10/28/2014 | Training | |
Scheduled handwashing in-service for October 27th to address handwashing issues from previous inspections. Observed receipt from pest control company and spoke with representative on the phone. The roaches were addressed and no evidence of roach activity at the time of inspection.
No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Poor handwashing procedures observed. Employee observed rinsing hands off at dishwashing sink area.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Health Dept. to set up an inservice to help employees learn proper handwashing techniques.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Improper handwashing procedures observed. Employee observed rinsing hands without soap at the dishwashing sink area.
Correction: 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.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a dishwashing sink.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the cutting board is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Correct within 20 days of this inspection.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink across from dishwashing area was measured at a temperature less than 100°F. Actual temperature was 77 degrees.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct within 20 days of this inspection.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area in the kitchen.
Correction: 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. Correct within 20 days of this inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/21/2014 | Follow-up | |
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Evidence of roaches present within the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Contact a licensed pest control operator to spray for infestation. Please provide Health Department with receipt within 7 days.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed 2 cans of roach spray, two roach baits, and one mouse bait located within the facility.
Correction: Remove unnecessary poisonous or toxic materials. Only pesticides or pest removal methods that are provided by a licenced pest control operator are allowed within the facility.
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08/21/2014 | Complaint | |
Health Dept. provided Employee Health documents. Make sure to provide separate area for employee foods and mark those foods "Not for Sale".
- Person in Charge
Observation: Poor handwashing procedures observed. Employee observed washing hands in three-compartment sink without soap.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Correct within 1 week.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee washed hands without using soap.
Correction: 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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employee observed washing hands at three compartment sink.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked carrots hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the cutting board is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Correct within 30 days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following food-contact surfaces were observed soiled to sight and touch: lids of the white sauce bottles.
Correction: Clean and sanitize these surfaces for food contact. If lids cannot be properly cleaned and sanitized replace lids with ones than can be easily cleaned and sanitized. Correct within 10 days.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink at front of the kitchen was not supplying hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct within 30 days.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep areas in the kitchen.
Correction: 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. Correct within 30 days.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of detergent are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Correct within 10 days.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer too strong.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/08/2014 | Routine | |
Two (2) door make table has been removed from the facility. All foods stored in that cooler have been moved to the three (3) door cooler.
No violation noted during this evaluation. | 06/27/2013 | Follow-up | |
Health Dept. helped PIC calibrate thermometers. May need to look at repairing or replacing units if they are not capable of maintaining below 41 degrees.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers throughout the facility.
Correction: 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. CORRECT WITHIN 90 DAYS.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked carrots, deep fried chicken, tofu and milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food Contact Surfaces - Cleanability*
Observation: The milk containers being reused for holding sauce are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the milk containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the majority of the cold holding units.
Correction: 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. CORRECT WITHIN 90 DAYS.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kimono Japanese Restaurant, 1075 East Main Street, Pulaski, VA 24301 »