- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wait station cabinet 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.
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01/21/2016 | Routine | |
Review of their cooling procedure records. Manager stated that they have stop making chili for the winter.
No violation noted during this evaluation. | 03/27/2015 | Other | |
Permit issued. Advised to follow recommendations for cold holding and cooling intervention.
No violation noted during this evaluation. | 02/13/2015 | Other | |
Follow-up on the intervention plan with Theo. A review of the faxed cooling charts shows that they are not meeting the 135 to 70 in two hours. Theo. stated that they are using a ice stick. I asked Theo to continue the project for three more weeks.
No violation noted during this evaluation. | 02/03/2015 | Other | |
Follow-up on cold holding/cooling
- Critical: Cooling*
Observation: Chili noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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12/23/2014 | Other | |
Data log was conducted on chili.
No violation noted during this evaluation. | 12/22/2014 | Risk Factor Intervention | |
Discussed corrective actions to violations w/operator. Employees must have food handler's cards in 90 days.
- Thawing
Observation: Improper methods used to thaw chicken and calamari.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Chili was noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F.
- Critical: Cooling*
Correction:
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and pork were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit was holding at improper temperatures.
Correction: Ensure prep cooler holds foods at 41*F or below.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the grill 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
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11/18/2014 | Routine | |
Risk Factor follow-up: Refrigeration holds between 35*F-37*F. Consumer advisory has been corrected. Fish from Orca Bay has been confirmed as meeting the parasite destruction requirements. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings were holding at improper temperatures
Correction: Repair/adjust refrigeration. Quickly cool chicken wings.
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02/03/2014 | Risk Factor | |
Fish Investigation: Paradise raw tuna kabobs do not meet the requirements of 12 VAC 5-421-730 or 740. Company can not be located and specifications of the fish can not be determined. Until a letter from supplier is provided that states the species of the tuna and freezing mehtods are in compliance with 12 VAC 5-421-730 & 740, tuna must be served fully cooked at a temperature of 145* F or above.
No violation noted during this evaluation. | 01/24/2014 | Other | |
Discussed the following with the operator: employee health & corrective actions to violations. Note: Non-functional light bulbs at the grill need to be replaced. Follow-up inspection will be done to enure refrigeration is holding at proper temperatures and remaining critical violations have been corrected. Species of tuna needs to be verified to ensure parasite destruction is not needed.
- Person in Charge (corrected on site)
Observation: Employees are not aware of proper sanitization concentration and cold holding temperatures.
Correction: Train employees in sanitization procedures and concentration and cold holding temperatures.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees failed to wash their hands prior to donning gloves.
Correction: Wash hands before donning gloves.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Cloths - Wiping Cloths - Use Limitation (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 Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter was 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 - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked tuna, chicken, and eggs are served without without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep units and glass door refrigerator in poor repair.
Correction: Repair/replace refrigeration in order to hold foods at or below 41* F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Plates were observed stored unprotected at the the hand sink.
Correction: Store plates inverted or covered to protect from contamination until used.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dish room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceiling were noted in need of cleaning.
Correction: All walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer exceeded 200 ppm.
Correction: Ensure chlorine sanitizer concentraiton is between 50 ppm-100 ppm.
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01/15/2014 | Routine | |
Follow-up: Prep unit has been adjusted and holds proper temperature.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No hand washing between glove changes.
Correction: Wash hands before donning gloves.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Refrain from bare-hand-contact. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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09/11/2013 | Risk Factor | |
Discussed the following with the operator: cooling, employee health, hand washing, food storage, and corrective actions to violations. Follow-up will be conducted w/n 10 days to ensure prep unit is properly holding food temperatures at 41 * F or below.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils bowls and tongs improperly stored between use.
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.
- 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and tomatoes were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit lid was observed in a state of disrepair and damaged. Prep unit was unable to hold foods at or below 41 * F.
Correction: Repair/replace the prep cooler lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The interior of the ice machine needs cleaning.
Correction: Clean the interior of the ice machine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted food deposits or other soil on the following food contact surface: freezer and fryer cabinetry
Correction: Clean and sanitize these surfaces for food contact.
- Washing, Procedures for Alternative Manual Warewashing Equipment
Observation: Cooking utensils an knives are observed ineffectively cleaned by an approved alternative warewashing method listed in 12 VAC 5-421-1460 C. Cooking utensils were only wiped with wet cloth.
Correction: Wash equipment and utensils by a more effective means listed in 12 VAC 5-421-1840 A. Wash, rinse, and sanitize all equipment and utensils prior to use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food 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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the storage/dish washing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Floors are not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceilings were noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean.
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08/30/2013 | Routine | |
All critical violations on previous inspection have been corrected. Permit issued.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that chicken was located on the floor.
Correction: Avoid storing chicken on the floor.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers at grill line..
Correction: Label working containers with the common name of its contents. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Bowl without handle was being used to scoop flour.
Correction: Use utensils with handles for scooping flour.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following items were being held above 41* F at prep cooler: cheese, tomato sauce, ham, and pepperoni.
Correction: Move or discard food that has been held above 41*F for longer than 4 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Undercooked tuna is provided on the menu without an asterisk for the footnote.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: No ambient air temperature measuring device was located in the refrigeration equipment
Correction: Provide a temperature measuring device that is easily readable and accurate to in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep cooler was not able to hold foods at or below 41* F.
Correction: Adjust the temperature of the unit to hold foods at or below 41* F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of potato salad, BBQ and other foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surface: the fry cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Plates were observed unprotected from contamination.
Correction: Store plates covered or inverted.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on soda dispenser nor the tea dispenser as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans and boxes preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handle at the hand sink in the kitchen was not able to produce hot water.
Correction: Repair and maintain all plumbing at hand sink.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking/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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dish area and storage area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling is noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/26/2013 | Follow-up | |
Permit issued.
No violation noted during this evaluation. | 02/26/2013 | Risk Factor | |
Discussed the following with the operator: employee health, corrective actions to violations. Follow-up inspection will be conducted to ensure backflow preventer or air gap has been installed and prep cooler holds food temperatures at or below 41*F.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that chicken was located on the floor.
Correction: Avoid storing chicken on the floor.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers at grill line..
Correction: Label working containers with the common name of its contents. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Bowl without handle was being used to scoop flour.
Correction: Use utensils with handles for scooping flour.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following items were being held above 41* F at prep cooler: cheese, tomato sauce, ham, and pepperoni.
Correction: Move or discard food that has been held above 41*F for longer than 4 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Undercooked tuna is provided on the menu without an asterisk for the footnote.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No ambient air temperature measuring device was located in the refrigeration equipment
Correction: Provide a temperature measuring device that is easily readable and accurate to in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep cooler was not able to hold foods at or below 41* F.
Correction: Adjust the temperature of the unit to hold foods at or below 41* F.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of potato salad, BBQ and other foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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 surface: the fry cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Plates were observed unprotected from contamination.
Correction: Store plates covered or inverted.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on soda dispenser nor the tea dispenser as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans and boxes preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The handle at the hand sink in the kitchen was not able to produce hot water.
Correction: Repair and maintain all plumbing at hand sink.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish area and storage area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking/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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling is noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Schooner's Restaurant, 12368 Warwick Boulevard 107a, Newport News, VA »