- Outer Openings, Protected (repeated violation)
Observation: The back screen door is not tight-fitting. This may allow the entry of insects or rodents. Keep the back door closed until the screen door is repaired.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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04/01/2016 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need long term correction: -
Facility must keep the back door fully closed at all times until screen door is repaired.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp at room temperature. The shrimp were defrosted under cold running water.
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
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Observed a baby in the kitchen area. The baby was removed from the kitchen during the inspection.
Correction: Only authorized people are allowed in the kitchen area.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking container was removed during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in freezer.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food is improperly stored on the walk-in freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the chicken wings in a deep pan. The chicken wings were placed on a sheet tray during the inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: The chicken stock was 112°F. The chicken stock was discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: the beef, shrimp and pork (prep cooler). The foods were 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: egg rolls, chicken wings.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/21/16 they shall be date marked with a "use by" date not exceeding 3/27?16..
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: prep cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Outer Openings, Protected (repeated violation)
Observation: The back screen door is not tight-fitting. This may allow the entry of insects or rodents. Keep the back door closed until the screen door is repaired.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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03/29/2016 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: shrimp and cheese in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: egg rolls.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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08/13/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Facility has sealed holes in ceiling near fire equipment and back storage area. Storage closet where mechanical unit is housed was clear of items and clean. Wooden back door has been repaired, but screen door has not. Facility must keep the back door fully closed at all times until screen door is repaired. Facility has provided a deep cleaning of kitchen and pest control provided was service last Tuesday 4/21/15. Please continue routine pest control service and continue cleaning and sanitizing facility to avoid accumulation of grime and debris.
No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection. 2 door preparation unit has been repaired and ambient temperature was 40.3 F.
- Facility volunteered to close today due to the drain at 3 compartment sink backing up. EH manager was contacted and facility remained voluntarily closed until grease trap was provided with a deep cleaning, all preparation areas were cleaned and sanitized and drain was flowing properly. Facility was reminded that wastewater backup is an imminent health hazard and facility must close if they experience. They were asked to contact a professional cleaning company to eliminate excess buildup of grease in trap and drain. Facility must increase the frequency of regular maintenance and cleaning for the grease trap in order to avoid future issues with backup.
- A follow-up inspection will be conducted in 10 days to assess correction of pending items on report.
--- Employees were very cooperative and quickly corrected items.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the ceiling in back storage area and dry storage area along pipes and electrical. Back screen door must be adjusted so it closes fully
Correction: hole in wood door frame along back door must be repaired.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist (eliminate mouse droppings underneath shelves in dry storage area and provide deep clening of storage closet behind deep freezer)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls near prep area and between/behind cooking equipment is in need of cleaning (provide a deep cleaning of kitchen)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/16/2015 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee 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 that could contaminate the hands (food handler did not wash hands between handling cash/credit cards and handling food) corrected onsite
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready to eat foods
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: sliced tomatoes, egg rolls, chicken nuggets, pork (foods were discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (2 door flip top. DO NOT USE this unit for storage of TCS foods until it is repaired
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Outer Openings, Protected
Observation: Openings to the exterior of the building are present along the ceiling in back storage area and dry storage area along pipes and electrical. Back screen door must be adjusted so it closes fully
Correction: hole in wood door frame along back door must be repaired.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink back of kitchen) paper restocked
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist (eliminate mouse droppings underneath shelves in dry storage area and provide deep clening of storage closet behind deep freezer)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls near prep area and between/behind cooking equipment is in need of cleaning (provide a deep cleaning of kitchen)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/13/2015 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (manager's card has expired and she has already obtained a new one) fax/ email copy to the health dept. within 10 days
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: employee drinking in preparation area from a mug (corrected)
Correction: Employees may consume drinks in kitchen as long as they are covered with a lid and consumed through a straw.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over noodles in low boy unit
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet/soiled cloths on cutting board
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer (wash, rinse and sanitize base and blades)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: scoops, pans (employee washed items but did not proceed to sanitize (sanitize basin was set up during inspection and items were peoperly sanitized)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities Good Repair
Observation: Observed that the handsink (back of kitchen) is not maintained in good repair (coming off wall)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed medicines and bandaids stored in such a way that they could contaminate food over prep unit (medicines/personal items on shelf over flip top unit)
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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12/12/2014 | Routine | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (boxes of chicken on walk in freezer floor)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chcken nuggets, egg rolls, noodles
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/1 they shall be date marked with a "use by" date not exceeding 9/7.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cook line (2 boards) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: handles of preparation units
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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09/17/2014 | Routine | |
- This visit was made to conduct a complaint investigation. Complaint was made regarding handwashing practices. All employees except one used proper handwahsing techniques. One employee did not use paper towel to turn off faucet after washing hands. Proper handwashing technique was discussed with this individual. Manager stated that employees wash their hands inside of the bathroom after using the restroom. It is recommended that employees also properly wash their hands in the handsinks located in the kitchen before returning to food preparation.
- Handsinks in the bathroom and back prep area did not have paper towels (this was corrected immediately).
-Complainant also stated food preparation area was dirty. Upon inspection food preparation was not excessively dirty beyond what it would look like during normal operating hours. Manager stated that all prepartation areas and cutting boards are washed, rinsed and sanitized with bleach.
- We do not regulate whether a facility has ice or not or whether the counters and tables in the dining room area are old.
No violation noted during this evaluation. | 09/05/2014 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee did not use paper towel to turn off faucet after washing hands (corrected)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (store tubs of soy sauce in walk in and rice bulk containers in kitchen off the floor )
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most foods in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/1 they shall be date marked with a "use by" date not exceeding 5/7.
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05/22/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Foods must be stored in a way that prevents cross contamination (no raw meats over ready to eat foods)
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
-Once cooled, foods must be wrapped or covered and protected from contamination
- Potentially hazardous foods must be held cold at 41F or below. Potentially hazardous foods that have been temperature abused for over 2 hours must be discarded
- Label and date all ready to eat potentially hazardous/temperature control for safety foods kept in the refrigerator if not used within 24 hours of preparation.
--- CFM did very well with employee health questions and worked quickly to correct items during inspection
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken and beef over noodles in low boy
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: unwrapped food in walk in & bowl stacked on top of uncovered food
Correction: Foods shall remain covered at all times (unless cooling food)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensil with no handle being used to dispense bulk corn starch
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken nuggets in walk in
Correction: discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken wings
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken nuggets in walk in, egg roll in walk in, cut cabbage
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 2/1 they shall be date marked with a "use by" date not exceeding 2/7
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02/20/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially hazardous foods must be held cold at 41F or below. Potentially hazardous foods that have been temperature abused for over 2 hours must be discarded
- Employees may not come in contact with ready to eat foods using their bare hands
- Repair broken soap dispensers at handsink
--- CFM did very well with employee health questions
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: sandwich buns
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken breast (prep line)
Correction: discarded
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink (soap dispenser near register is broken)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/28/2013 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: fried chicken @ 85F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: chicken @ 47F, beef @ 55F, chicken @ 55F, shrimp @ 45F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs eggs @ 50F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 flip top sandwich prep units not holding foods @ 41F or below. Both lowered at time of the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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07/10/2013 | Routine | |
This visit was conducted to complete your pre-opening inspection. All works required have now been completed and I am happy for the change of ownership to be completed.
Ok for C/O
No violation noted during this evaluation. | 03/27/2013 | Pre-Opening | |
This visit was conducted to follow up on the pre-opening evaluation completed on March 04, 2013. The following items must be completed before a food permit can be issued:
1. As discussed, remove wooden shelving from the walkin cooler. This is due to the fact that sealing the wood has been ineffective at creating a smooth and washable finish.
2. Severely cracked and broken tiles in the ware washing area had not been repaired / replaced or sealed. The floor covering must be washable.
3. The hole to the wall leading from the stairs to the hot water area had been sealed, but the bare plaster requires painting to leave a washable finish.
4. A new hole had been created in the rear storage area. If the hole is required for ventilation, it must be pest proofed.
5. The self-closing device to the restroom door was ineffective and should be adjusted so that the door fully closes.
6. The gasket to the walk-in freezer needs to be replaced.
7. Prep tables were canceled and were not operating at a temperature that would maintain potentially hazardous foods at 41F or below. The units must be repaired / adjusted so that they maintain food at the correct temperature.
A change of ownership Food Permit can not be issued today, but progress was observed in completing the list of items that you received at your initial visit. I will revisit once the above works have been completed.
No violation noted during this evaluation. | 03/13/2013 | Pre-Opening | |
This visit was conducted to complete a Pre-opening inspection for change of ownership. The following works must be completed before a new food permit can be issued.
1. The hot water heater was insufficient in size to service all equipment on site. It is currently 60% insufficient. Agreement made to remove spray device, and to sign a hot water agreement for the remaining deficiency.
2. Ensure that all bare wood shelves and the wood between the fryers and grill are sealed / painted to leave a non-absorbent, fully washable finish.
3. Ensure that all broken or severely cracked floor tiles are replaced in the kitchen and ware washing area, to leave a fully washable floor covering. In addition, reattach coving to the wall where it is coming away.
4. Seal the hole to the ceiling cover in the dry storage area.
5. Repair the self closing device to the rest-room door so that it self closes.
6. Provide a covered receptacle in the rest-room for the disposal of female sanitary napkins.
7. Provide a storage rack for the drying and storage of mops and other cleaning equipment.
8. Rack out calking which is in poor repair or severely discolored due to mold and replace. Areas to address: Three compartment sink, hand washing sinks, prep tables.
9. Repair the hole to the wall leading from the steps to the hot water heater room in the dry storage area.
10. Repair damage / replace metal where rusted through at the bottom of the metal steps.
11. Ensure that all employees are aware of your employee health policy and can correctly state when they should be excluded from work due to food borne illness.
12. Ensure that prep table coolers are capable of maintaining food at 41F or below
No violation noted during this evaluation. | 03/04/2013 | Pre-Opening | |
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