Permit displayed. Certified Food Manager present. Spoke with manager regarding handwash signs and facility. Facility clean, organized, and well maintained.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen and bar handwash sinks, used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Filters also not in place leaving large gaps in the hood system
Correction: Maintain hood system vent filters in a clean condition.
|
04/17/2015 | Routine | |
Facility opened last month. Replace the flipped over pans used for storage shelves in the walk in refrigerator with appropriate shelving.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Server failed to wash her hands between handling soiled dishes and serving orders. Observed the server wiping hands off on an apron.
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. Discontinue wiping hands off on the apron.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili 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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the true reach in refrigerators was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small true reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the Oasis machine was emptying into the bar hand sink basin.
Correction: Remove the condensate drain line from the hand sink to the utility sink basin or to an evaporation tray.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting used as floor covering in the front part of the kitchen next to the cook's line and soiled dish storage table.
Correction: Remove carpeting and replace with approved floor material.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottle with unknown substance 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.
|
05/09/2014 | Routine | |
Contact this Office when walk-in box is received and operational. Repair cracked floor tiles with-in 60 days. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area
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. Provide four lights in every ceiling light fixture in prep area.
- Physical Facilities in Good Repair
Observation: Seal wooden cabinet, seal metal wall, provide coving for metal wall and bar area, seal masonite and wood in bar area, provide coving in bar area, repair all cracked floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/10/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Malani's, 940 Cedar Rd. 102, Chesapeake, VA 23322 »