This is the second follow-up inspection to the risk factor assessment performed on November 19, 2015. Following violations were observed corrected:
-hotwater faucet for handsink at cookline
-washable ceiling in the basement
-leaking 3-vat in the basement.
No violation noted during this evaluation. | 01/04/2016 | Follow-up | |
This is a follow-up inspection to risk factor assessment performed on November 19, 2015. A second follow-up inspection will be performed on January 4, 2016 to observe compliance of uncorrected violations.
EHS inspected for compliance of following:
-Mold in the basement ceiling: remove affected tiles
-ceiling leak in basement
Outstanding violations:
-5-202.12 Hotwater faucet at handsink at cookline. Observed at 58F
-6-101.11 Washable ceiling in the basement. In progress. Observed 24 out of about 70 tiles were replaced.
-5-205.15 Plumbing in good repair. Observed leaking under 3-vat in the basement creating waste water on the basement floor where food prep was being performed. Manager posted "do not use" on 3-vat.
EHS observed additional violation of:
-4-501.114 Chlorine manual sanitizing exposure time (CDI): Observed there was no sanitizer chemical in the facility. Manager purchased and made sanitizer solution at 3-vat.
No violation noted during this evaluation. | 12/18/2015 | Follow-up | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
On or about December 18, 2015, EHS will perform a follow-up to observe correction of following violations:
-hotwater faucet at handsink in the kitchen
-washable ceiling in the basement
-fix any ceiling leaks
-leaking under 3-vat
-mold in the ceiling
*Assure there is a NoVA CFM at this facility at all hours of operation, including during prep time before facility opens.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked rice (110F), cooked green beans (110F) in hotwell.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Reheated to above 165F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked rice and cooked chicken in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Manager pulled it apart and sent to 3-vat for cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Employee was observed washing dishes at 3-vat without performing sanitizing step.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS trained employee on how to set up 3-vat sink, made chlorine sanitizing solution and had employee perform sanitizing step.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at handsink was measured at a temperature less than 100°F due to hotwater faucet not working.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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11/19/2015 | Risk Factor | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
**Please move the oven from the basement to under the hood by April 13, 2015. Under FDA Food Code 8-201.11C, if there is remodeling of food establishment or change in food operation, facility needs to submit changes to Plan Review to assure compliance with Food Code.
**Please provide status on requesting for approval for 3-vat sink from DPWES. Last status in the file was on 2/18/14 concerning this issue.
*Please avoid repeated violations (CFM presence, datemarking, wet wiping clothes storage, light bulb shields)
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Sanitizer solution bucket was made and wet clothes were placed.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked rice, cooked beans in 2dr Victory reach-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Date marked.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paperboard lining shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Removed.
- Ventilation Hood Systems / Adequacy
Observation: There was insufficient ventilation of the hood system in the unfinished basement room where oven was placed.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Move oven back to originally approved location under the hood at the main floor.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) onn basement prep table 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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the unisex restrooms.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor / Wall / Ceiling / Cleanability
Observation: Basement food and equipment storage, warewashing, and prep area do not have cleanable ceiling tiles.
Correction: Install smooth and washable ceilng tiles.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures in basement prep area are not coved.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the basement food and equipment storage, warewashing and food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: One of the toilet room door closer is broken.
Correction: Fixa self-closing hinge or closing mechanism for the toilet room door.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Back door was kept open for ventilation.
Correction: Please keep back door closed or install full screen door to prevent entrance of pests.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: basement handsink and restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Signs placed.
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04/09/2015 | Routine | |
The purpose of this inspection is to conduct a risk factor assessment in conjunction with a complaint inspection.
Provide service reports for the repair of the walk in cooler, and the cold well. DO NOT USE THESE REFRIGERATION UNITS TO STORE TEMPERATURE CONTROL SAFETY FOODS UNTIL THEY ARE ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F.
Ensure utensils at the rotisserie chicken station are cleaned every 4 hours.
ALL EMPLOYEES MUST WASH THEIR HANDS PRIOR TO FOOD PREPARATION AND BEFORE PUTTING GLOVES ON. REMIND EMPLOYEES TO WASH HANDS OFTEN.
- 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 engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE ACCEPT PAYMENT THEN PUT GLOVES ON TO HANDLE FOOD WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash 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 of foodborne illness. EMPLOYEE WASHED HANDS PRIOR TO GLOVE USE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
FRONT COLD HOLDING STATION:
1. SPAGHETTI SALAD 60F
2. MACARONI SALAD 56F
3. CORN/BEAN SALAD 60F
WALK IN COOLER
1. RAW CHICKEN 53F
2. RAW CHICKEN 54F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.MACARONI SALAD WAS DISCARDED. FOOD WAS MOVED TO A REFRIGERATION UNIT THAT IS COLD HOLDING AT 41F OR BELOW.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in cooler 54F, cold well 60F
Correction: DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THESE REFRIGERATION UNITS UNTIL THEY ARE REPAIRED AND ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER REMOVED FOOD FROM THE REFRIGERATION UNITS AND PLACED IN OTHER UNITS THAT ARE COLD HOLDING PROPERLY.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY THE COOKLINE is blocked preventing access by employees for easy handwashing.
Correction: DO NOT BLOCK THE HANDSINK WITH EQUIPMENT. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink DOWNSTAIRS.
Correction: PROVIDE PAPER TOWELS AT EVERY HAND SINK. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/05/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. Upon arrival at the establishment there was no certified food manager. The employees addressed the questions until the manager arrived. The manager was not aware of the complaint, however he described how the village bowl is prepared. He provided all receipts to prove the food served is from approved vendors. The gyro is a combination of meats and received frozen. It is cooked and kept at a hot holding temperature above 135F. The pulled chicken is from the rotisserie chicken, which has been cooked, cooled, reheated then cooled to store in a prep top refrigeration unit. The black beans are stored in the hot holding unit at temperature above 135F. During the inspection it was observed that the employees did not wash their hands when changing tasks and prior to glove use, however this was corrected during the inspection. The owner will discuss hand washing with his staff.
No violation noted during this evaluation. | 08/05/2014 | Complaint | |
The purpose of this visit is a followup to check on the repair of the walk in refrigerator and cold open top prep cooler. Both units have been repaired and the facility is now in compliance.
No violation noted during this evaluation. | 04/10/2014 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat 98F held in a pan to the side of the grill.
Correction: Discard the gyro meat. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. EHS provided an alternative to the CFM which may help to hold the gyro meat at 135f or above. The foodworker placed water in a pan and then a second pan above the water and the pan was placed on the grill to maintain the gyro meat at 135f or above. At the end of the inspection, EHS took a temperature of the gyro meat now holding in the steam pan and that gyro meat was holding at 172f.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: macaroni salad 47f, corn, bean salsa 52f in the cold well, potato salad 52f prepared at 7:30 am and placed into walk in refrigerator.
Correction: The macaroni salad and bean salsa were discarded. An ice/water bath was assembled and new macaroni salad 37f was placed into a pan placed in a deep ice/water bath along the cold well. The potato salad was discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bulk opened containers of sliced american cheese, provolone cheese and shredded mexican cheese in the Victory upright two door cooler.
Correction: The manager properly dated the above foods with a discard date within compliance of the law. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the mop sink with food debris inside the basin.
Correction: Foodworker cleaned out the handsink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the two handwashing sinks used by food employees.
Correction: EHS provided two signs to be placed at each handsink. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/09/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine assembled in the sanitize basin of the main level three vat sink tested at 100ppm.
IMPORTANT: A follow-up will be conducted within 10 days to check on the installation of the airgap at both the main level three vat sink and the basement level newly installed three vat sink.
In addition, at the time of follow-up, approval for the newly installed three vat sink in the basement shall be obtained from DPWES. If the manager needs an extension of time for the approval of the three vat sink in the basement, 30 additonal days may be granted, but the health department must be contacted for this extension. I have provided you with my contact information. Thank you.
Facility Data Sheet
Hot water heater: Rinnai RL-94I which uses 199,000 BTU's to produce 219 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cutting tomatoes and placing pan on top of the two door prep cooler prior to cooling to 41f. Observed cut tomatoes in a metal pan placed at the top portion of the two door prep cooler prior to first cooling to 41f.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Two half-pans of cooked rice, Rotisserie chicken inside the true two door upright refrigerator on the main floor.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: deli turkey, deli ham, provolone cheese in the walk in refrigerator in the basement
Correction: deli ham in the true two door upright reach in refrigerator in the basement.
- 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: Gaskets in need of cleaning on the walk in refrigerator in the basement. Hand rail of the stairs leading to the basement in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Observed that a second three vat sink has been installed recently in the basement and is incorrectly plumbed and installed without a grease trap.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. Contact DPWES to apply for a permit approval and install the three vat sink according to law within 30 days. If an extension is needed, call EHS to extend time for compliance.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level between the sanitize basin drain pipe and the outlet drain is not observed on both the main floor three vat sink and the newly installed three vat sink in the basement level.
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. A follow-up will be conducted within 10 days to verify the creation of the air gap at both sanitize basins and the drains of both three vat sinks.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the basement storage and food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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08/20/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: Rinnai RL-94I which uses 199,000 BTU's to produce 219 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cucumber being prepped for salad
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: rice,, 47f, in a pan approximately 8 inches deep with cooked rice which was prepared last night and was dated with 2/11/13 . Cooled for over 6 hours. in the Victory reach in cooler. Note all other foods which were assessed were holding at 41f or below.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooling rice in an 8 inch deep pan.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: soda crates used as shelving to elevate cleaning supplies a the three vat sink and onions in the kitchen
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers peviously used for salad dressing were observed reused for the storage of chick peas and other foods
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Clean equipment/utensils were found stored under sewer lines in basement
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. Relocate single service items and refrigeration units so that they are not under sewer lines and/or cap the sewer lines.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/12/2013 | Routine | |
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