*There is no hot water at the deli area handsink. Fax or email work order within 24 hours or a follow-up will be conducted.
A large amount of dead roaches were observed in the kitchen. The pest control company serviced today. Recommend that they treat at night.
A large hole was observed in the wall in the serving area.
Remember to wash your hands frequently.
ORS Interactive 6066 Leesburg Pike 200 B, Falls Church VA 703-533-7600
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Clean and soiled dishes were stored together in the dish area. Soiled utensils were stored as clean (knives in the knife holder).
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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12/03/2015 | Risk Factor | |
*Remember to cool salads, cut melons, and tomatoes to 41 F or less within 4 hours in the walk in refrigerator.
The spreads and desserts were not protected completely by the sneeze guard.
The trash compactor is missing a drain plug.
The recycling receptacle is missing the lid.
The coffee station handsink is in poor repair.
Email refrigerator work order.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Most foods in the salad walk in cooler were observed in the improper temperature range of 44-48 F. A work order was called in.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The following handwashing sinks were not maintained accessible at all times for employee use
Correction: The deli handsink ran out of water. The kitchen handsink is blocked by the door.
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08/31/2015 | Risk Factor | |
Violation not shown
- Food Display/Preventing Contamination by Consumers (corrected on site)
Observation: There is no sneeze guard over the desserts on display.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Cooling Methods (corrected on site)
Observation: Methods used for cooling cut melons, veggie mix, watermelon, and tuna salad in the prep refrigerators can not be accomplished with the time and temperature criteria (the foods were relocated to the walk in cooler/freezer and placed uncovered).
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The fan guard in the salad walk in cooler and the cabinetry under the soda station is not clean.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Physical Facilities/Repairing (repeated violation)
Observation: A few floor tiles and wall tiles were observed cracked and/or not maintained in good repair.
Correction: 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.
- Controlling Pests
Observation: Fruit flies were observed near the prep sink.
Correction: 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.
- Cleaning, Frequency and Restrictions
Observation: The floors under and behind the dry storage shelves and soda station are in need of cleaning.
Correction: 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.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition (repeated violation)
Observation: The ventilation hoods throughout the kitchen were due for cleaning on 9/2014.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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04/08/2015 | Routine | |
New grease interceptor located by the three compartment sink. There is standing waste water surrounding the unit. Floor tiles need to be added around the unit.
- Shellstock, Maintaining Identification
Observation: Shellstock tags are missing from the shellstock containers. The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Inadequate record keeping system of Shellstock tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Non-Continuous Cooking for Raw Animal Foods
Observation: Raw animal foods (steaks) that are cooked using a non-continuous process are not prepared or stored according to written procedures that have been approved by the regulatory authority. Submit to our office for approval by email/mail/fax.
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Milk and cheeses cold holding at the improper temperature of 43-45 F inside the dairy walk-in refrigerator.The manager was instructed to have the unit adjusted to hold these foods at 41 F and below.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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12/17/2014 | Risk Factor | |
Preparation unit has been serviced and was observed cold holding at 41 F or below.
No violation noted during this evaluation. | 09/12/2014 | Follow-up | |
Ceiling surface throughout the kitchen observed in need of repair. The product used at the sushi station is cooked. The deli station preparation unit will be serviced. Cold holding units must maintain proper cold holding temperature of 41 F or below. A recheck will be conducted for the preparation unit. High temperature dishmachine checked using a temperature label.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Container of cabbage cooked yesterday observed not properly cooled (47 F). Product was discarded by the person in charge.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Container of tuna salad in the deli station preparation unit observed cold holding at the improper temperature (55 F). Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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08/28/2014 | Risk Factor | |
Electric handsink system observed properly functioning during the re-check.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3-compartment sink observed leaking.
Correction: 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.
- Physical Facilities/Repairing (repeated violation)
Observation: Some floor grouting along the cook-line observed in need of repair. Ceiling paint observed peeling throughout the kitchen.
Correction: 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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Wall tiles in the warewashing area observed in need of cleaning.
Correction: 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.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition (repeated violation)
Observation: Ceiling vents in the warewashing area observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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05/09/2014 | Follow-up | |
A recheck will be conducted to verify that the handsink station has been repaired. Sushi was not on today's menu. Remember to properly set-up the wiping cloth sanitizer buckets. High temperature dishmachine checked using a thermolabel.
- Critical: Reheating for Hot Holding, Commercially Processed (corrected on site)
Observation: Commercially processed corn on the cob was observed not heated to a sufficient temperature for hot holding (124*F). Product was reheated by the person in charge.
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 57ºC (135ºF) for hot holding. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of feta cheese in the walk-in refrigerator observed cold holding at improper temperature (product was discarded by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Interior surfaces of some reach-in units observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: The electric powered handsink at the sushi/cut melon preparation station was observed not working properly (the maintenance engineer discovered that the ground fault socket was in disrepair).
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Plumbing System/Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink observed leaking.
Correction: 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.
- Physical Facilities/Repairing (repeated violation)
Observation: Some floor grouting along the cook-line observed in need of repair. Ceiling paint observed peeling throughout the kitchen.
Correction: 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.
- Cleaning, Frequency and Restrictions
Observation: Wall tiles in the warewashing area observed in need of cleaning.
Correction: 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.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Ceiling vents in the warewashing area observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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05/05/2014 | Routine | |
Floor grout and some floor tiles were damaged in ware washing room. Ceiling was observed with peeling paint and in disrepair in ware washing room and kitchen areas.
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. Electricially powered hand wash station at sushi area was observed without power and not functional. Call placed to facilities maintenance for repair.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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12/13/2013 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Knife observed stored between refrigeration unit and counter at service line.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Display/Preventing Contamination by Consumers
Observation: Food on display is not protected from contamination. Oyster crackers at soup self serve station were observed without protection from customers.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Whole "netted" turkey was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Reheated to 165oF.
- Equipment/Fixed, Spacing or Sealing
Observation: The 3 part sink in ware washing room and the hand wash sink in the men's employee restroom were observed not caulked/sealed to wall.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Equipment/Good Repair and Proper Adjustment
Observation: The partition wall at the toilet in the men's employee restroom was observed with rust build up.
Correction: 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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the interior and exterior of milk dispenser is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored. Catering equipment in catering room observed stored on shelves that are less than 6" off of ground.;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.
- Critical: Handwashing Sinks/Numbers and Capacities
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. Hand wash station at sushi station was not functional, with what was described as a burned out pump motor.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located along service line is not maintained so that it is accessible at all times for employee use. Inadequate hot and cold water pressure observed.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the bakery is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. Dumpster lid observed open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Physical Facilities/Repairing
Observation: Peeling ceiling paint was observed over the produce walk in, over the ware washing area, and the bakery area. Wall paint observed peeling in the dry storage area. Wall tile damage observed next to bakery walk in.
Correction: 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.
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02/25/2013 | Routine | |
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Food Display/Preventing Contamination by Consumers (repeated violation)
Observation: Crispy rice cakes and chocholate-chip cookies on display are not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at the improper temperature of @TEMP@.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The food-contact surface of the can opener, several knives on the wall and rack stored as clean and ice machine plate (moldy) is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Critical: Handwashing Sinks/Numbers and Capacities
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. There's no handsink in the bakery area
Correction: 2-part food prep sink is being used for handwashing.
- Physical Facilities/Repairing (repeated violation)
Observation: Paint on the walls and ceiling in the drink storage area observed chipped off.
Correction: 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.
- Cleaning Floors, Dustless Methods
Observation: Dustless methods of cleaning are not used. Corn-husk broom used for cleaning in the kitchen.
Correction: 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
- Cleaning of Plumbing Fixtures
Observation: Kitchen handsink is not clean and/or maintained.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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09/07/2011 | Routine | |
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