- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen and coffee bar) Open drinking cups were discarded 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 item
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bread was improperly stored on 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.
- 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: diced tomatoes, rice, beef, lentils, and etc (small make table refrigerator).. The small make table refrigerator was unplugged. All time/temperature control for safety food cold 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.
- 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: rice lentils, beef, and lasagna dish. Foods were date marked during the inspection.
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 10/20/15 they shall be date marked with a "use by" date not exceeding 10/26/15.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Warewashing Rinse Step Required / Alternative Methods Approved
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is intergrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution).
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Pots, pans, and cooking equipment were found stored on the floor..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. The kitchen hand sink is used to store soiled dishes. The dishes were removed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Toxic items are improperly stored on top of the reach-in freezer.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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10/21/2015 | Routine | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. Soap dispenser at kitchen hand sink is broken and shall be replaced. While conducting the assessment, manager changed out broken soap dispenser.
--Repeat observations are subject to civil penalties.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. Kitchen hand sink soap dispenser is broken.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by replacing soap dispenser and providing hand soap for sink.
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05/20/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands
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.(no handwashing was observed even though hands should have been washed when changing tasks)
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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. ( employee rinsed hands in 3 comp sink)
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drink (bottle of gatorade) in kitchen where food is being prepeared.
Correction: Employees may drink from a cup with a lid and straw. It may be stored where it does not have the chance to contaminate food. It may not be consumed in a food preparation area.
- 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: bread.
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: dry cloths being re-used for many different activities.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. (dirty dishes stored on same table as where food is being prepared)
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- 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: sauces
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@.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single-service items were observed reused for the storage of food. (ziplock bags were being washed and re-used)
Correction: Single-service items may not be reused.
- 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: dishes, utensils, pans, etc.(anything that was washed in the 3 comp sink was not 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing. (trash can in front of handsink)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used to rinse equipment and utensils.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Critical: Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.(back sink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/30/2014 | Routine | |
1. Paint both the swing door to make it non-absorbent.
2. New ceramic floors installed at the back and front.
3. Provide a photo Id for the FPM ( Food Protection Manager card).
4. The pastry/cake display case is at 55F. Call for repair or adjust the temperature to 41F or below.
5. Do not store soiled dishes on the floor.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Relocate the trash can.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the back of the kitchen is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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08/08/2014 | Risk Factor | |
Temperatures: Display cases: x2 51F
Dishmachine= passed the thermolabel strip test
water: 113F
The following were corrected:
1. CFM on duty
2. Walls replaced with FRP
3. Hand sink at the back connected to plumbing.
4. Dish machine passed the thermolabel strip test.
4-501.11 Display cases at 51F.
Repair and maintained in good repair.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: The nonfood contact surface of the wooden block knife holder is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was less then 160F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections piping are not installed.
Correction: A plumbing system shall be maintained in good repair.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (repeated violation)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair.
1.Back wall next tot he cookline is in disrepair/damaged.
2. Missing ceiling tiles over the hood sysytem.
3. Provide caulking between the wall and the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/20/2014 | Follow-up | |
This is a follow-up inspection from April 4, 2014 rouitne inspection.
The following violations were not corrected:
5-205.15B Hand sink is not connected to plumbing.
6-501. 3 compartment sink not caulked
4-501.110A The dishmachine failed the thermo slip label test.
11-2-24 No Certified manager on duty.
All corrections must be made in 5 working days. A civil penalty will be issued if not corrected. A total of $200.00.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: The nonfood contact surface of the wooden block knife holder is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was less then 160F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections piping are not installed.
Correction: A plumbing system shall be maintained in good repair.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (repeated violation)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair.
1.Back wall next tot he cookline is in disrepair/damaged.
2. Missing ceiling tiles over the hood sysytem.
3. Provide caulking between the wall and the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/15/2014 | Follow-up | |
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood contact surface of the wooden block knife holder is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was less then 160F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections piping are not installed.
Correction: A plumbing system shall be maintained in good repair.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair.
1.Back wall next tot he cookline is in disrepair/damaged.
2. Missing ceiling tiles over the hood sysytem.
3. Provide caulking between the wall and the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2014 | Routine | |
The establishment installed a large free standing vent less hood system without plan review submitted to the health department.but, permitted by City hall.
*Handed the employee policy forms to CFM
* Attached to my reports are copies of the Electric and Fire Protection permits issued last Oct.2013.
*Establishment had been cooking using counter electric equipment's.
*Notify the health department for any additional or renovations.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM has no knowledge of the policies.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: CFM has no knowledge of the policies.
Correction: Explained to CFm policies and handed the forms to CFM
- 3-Compartment Warewashing Sink Compartment Sizing (repeated violation)
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment.
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- 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. Display cases for cakes at 47F
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. Floors and walls
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/09/2013 | Routine | |
Repeat violations are subject to fines.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands for 20 seconds. Employee properly washed her hands after instruction from the EHS.
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.
- 3-Compartment Warewashing Sink Compartment Sizing
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment.
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Ventilation Hood Systems / Adequacy (repeated violation)
Observation: Grease is noted to be accumulating on the ceiling at the flat top grill. This appears to be due to insufficient ventilation of the hood system.
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.
- Outer Openings, Protected (corrected on site)
Observation: The back door is not closed, but blocked open for ventilation. The door was closed during the inspection.
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.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/08/2013 | Routine | |
Repeat violations are subject to fines. First fines is 50.00 and second fines are 100.00
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- 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: employees handled bread with their bare hands. The bread was discarded during the inspection.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. Raw tilapia was improperly stored above cooked shrimp in the reach-in freezer unit. The fish was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: steamed milk. The milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the ceiling at the exhaust hood. This appears to be due to insufficient ventilation of the hood system. The flat grill is not properly placed under the exhaust hood. Correct immediately.
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.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. Provide back flow prevent on the spray nozzle that has been installed off the water filter. Remove the spray nozzle or provide a back flow preventer.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the front counter is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Dressing Rooms and Lockers to be Kept Orderly (repeated violation)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's purse is improperly stored with canned goods.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling in the hood system/ cooking area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (repeated violation)
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.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Glass cleaner was improperly stored on the prep table. The glass cleaner was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Aurora, 50 S. Pickett St 24, Alexandria, VA 22304 »