- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single use water bottle (bottled water) being used for oil storage.
Correction: Single use containers shall not be re-used.
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03/16/2016 | Routine | |
This visit was made to conduct a risk assessment inspection. The following items need long term correction: repair the milk case (next to the window).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk 43-47°F (milk case next to the window). The milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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10/08/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
No noted presence of mice noted in previous inspections.
Make sure employee items and food are stored separately from retail food items.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Observed unused ice cream freezer and milk cooler)
Correction: 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.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed employee food above retail food in the 2 door refrigerator)
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. (Personal food items were relocated to a separate container at the bottom of the fridge)
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04/21/2015 | Routine | |
The purpose of this inspection was training for the EHS. No risk factors or intervention were observed.
Note: I observed mouse dropping in the area near the three compartment sinks. Provide pest control.
No violation noted during this evaluation. | 12/19/2014 | Training | |
This is a follow-up inspection from Sept. 30, 2014.
There were evidence of mice droppings in the kitchen.
1. Todays investigation, the pest control company placed some traps to the problem areas.
2. The floors was cleaned and sanitized with chlorine.
3. Bait station for insects were removed.
NOTE:
FAX the pest control receipt and treatment to 703-746-4919 attention to my name.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed the hood exterior paints are peeling off at the left side and front.
Correction: Repair the paint and mainteined in good repair.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. Burnt light in the dry storage.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Presence of mice droppings behind the milk next tot he window.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Litter (repeated violation)
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen floor is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/02/2014 | Follow-up | |
1. Call for a pest management to control mice in the kitchen.
2. Remove and replaced the carton bait station next to the window area, bait is full of insects.
3. Repair the hood exterior so, as not to contaminate foods. Paints may drop onto the foods.
4. Clean and sanitize the floors contaminated with mice droppings.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the hood exterior paints are peeling off at the left side and front.
Correction: Repair the paint and mainteined in good repair.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. Burnt light in the dry storage.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Presence of mice droppings behind the milk next tot he window.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floor is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/30/2014 | Routine | |
No violations noted.
Total # children today 142
No violation noted during this evaluation. | 06/30/2014 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 06/03/2014 | Training | |
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level 3 compartment sink is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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02/18/2014 | Routine | |
This visit was made to conduct a routine inspection.
- Employee Health material provided
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration (sani buckets not supplied with enough quat.) corrected during inspection
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
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10/08/2013 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: milk case.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service container were found stored on a metal box and not on 6 inch legs..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service containers were observed stored with the food-contact surface facing upward in the dry storarage area.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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06/04/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: one case of milk in the walk-in refrigerator. The one case of milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. One light bulb is out in the dry storage area.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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01/29/2013 | Routine | |
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