- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Cream sauces were hot holding in the upstairs kitchen Alto Sham unit at 110 F. Reheated to 165+.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Temperature Measuring Devices
Observation: The upstairs kitchen walk in and the first floor kitchen Traulsen 2 door glass uprt unit are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Physical Facilities/Repairing (repeated violation)
Observation: Several areas of the first floor kitchen area, the first floor ware washing area, the upstairs kitchen and ware ware washing area, were in disrepair.
Some floor grout in the basement prep walk in was in disrepair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/30/2016 | Routine | |
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink along the cook line on the main level was blocked by a tray of bread.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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11/24/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Cream sauce was holding at 120 F in Witco heated cabinet in 2nd floor kitchen. Reheated to 165+.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (corrected on site)
Observation: The bar glass washer was not dispensing sanitizer. Call for service placed. Glasses sent to main ware washer until repair is made.
Correction: A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of drawer cabinets used for storage of herbs in basement walk in are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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06/30/2015 | Risk Factor | |
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees contacting exposed RTE food with bare hands. Breakfast sandwich cook was touching sandwich with bare hands. Salad station worker was cutting mint with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Methods used for cooling tex mex egg roll mix can not be accomplished with the time and temperature criteria. Container of cooling item was tightly covered in walk in.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment/Good Repair and Proper Adjustment
Observation: The upstairs ware washing machine automatic soap dispenser was leaking down the wall.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical) (corrected on site)
Observation: The equipment food-contact surface(s) of a knife stored as clean in knife rack was(were) not cleaned prior to storing as clean.
Correction: Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
- Sanitized/Hot Water and Chemical/Methods
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160°F as measured by an irreversible registering temperature indicator. Upstairs ware washing machine was not reaching 160 F on dishes. Call for service was placed immediately.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. When surface temperatures of utensils passing through warewashing machines using hot water for sanitizing do not reach the required 71°C (160°F), it is important to understand the factors affecting the decreased surface temperature. A comparison should be made between the machine manufacturer's operating instructions and the machine's actual wash and rinse temperatures and final rinse pressure. The actual temperatures and rinse pressure should be consistent with the machine manufacturer's operating instructions and within limits specified in sections 4-501.112 and 4-501.113. If either the temperature of pressure of the final rinse spray is higher than the specified upper limit, spray droplets may disperse and begin to vaporize resulting in less heat delivery to utensil surfaces. Temperatures below the specified limit will not convey the needed heat to surfaces. Pressures below the specified limit will result in incomplete coverage of the heat-conveying sanitizing rinse across utensil surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at main floor line is not maintained so that it is accessible at all times for employee use. Hand sink had a sheet pan covering basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Signage (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 and/or is not clearly visible to food employees. Upstairs line hand sink was missing hand washing signage.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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02/20/2015 | Routine | |
**Remember** - Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees contacting exposed RTE foods with bare hands (burger buns).
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Raw Animal Foods/Cooking Methods/Poultry/Stuffed Food/Stuffing/Wild Game (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The chicken breast was reheated.
Correction: Continue to cook the stuffed food to heat all parts to 165ºF or above for 15 seconds.
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The butter and sliced tomatoes for which time only, rather than time in conjunction with temperature control, are not properly labeled to indicate the time they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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09/02/2014 | Risk Factor | |
**Cooling Methods**
Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Garlic butter(50ºF) and half and half(46-50ºF)observed in shallow containers of ice were cold holding at improper temperatures. Time as a public health control will be used for garlic butter. The half and half was relocated to refrigeration.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sinks in the following locations were not maintained, so they are accessible at all times for employee use
Correction: 1. The butcher walk in. 2.The second floor salad station. 3. The second floor bar station.
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06/13/2014 | Risk Factor | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: Observed several employees (2nd floor) failing to wash his or her hands before donning gloves for working with food. Corrected by instruction).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: A closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed. Observed employee closed beverage stored on cutting board.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses are not stored off the floor and/or in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Correction: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Observed a plastic bag with a rag inside rice bin on top of rice. Observed a bowl in dry rice. Observed a wet paper towel on top of lettuce at prep station.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Meat stock cooked at 9:00 AM was observed at 117-120 F at 11:00 AM and was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF). Food was reheated to 165 F and cooling process repeated.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Cooling Methods (corrected on site)
Observation: Methods used for cooling meat stock (broth) can not be accomplished with the time and temperature criteria. Observed large containers of meat stock cooling improperly.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: The following foods were observed cold holding at improper temperatures:
goat cheese 50 F, blue cheese 49 F, potatoes 48 F, corn mixture 49 F, garlic butter 59 F.
Items were observed on a cart sitting out in 2nd floor kitchen. Temperatures were taken when food was in 1st floor kitchen. Food may have been left out of refrigeration too long. Foods were discarded or placed in blast chiller.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The utensils at salad prep area stored as clean were not clean to sight and touch. Utensils were returned to dish wash area.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the tea urns and dispensers are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Physical Facilities/Repairing
Observation: Floors in some areas no longer smooth, easily cleanable (holding water in some places).
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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01/17/2014 | Routine | |
1. Post facility license conspicuously to the public.
2. Properly dispense the toilet paper in the employee rest-room.
3.
The 2nd floor kitchen 2-door counter freezer where plates are stored
needs defrosting.
- Critical: Raw Animal Foods (corrected on site)
Observation: The pork was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria [found at 85ºF in the heated cabinet.]
Correction: Continue to cook the meat to heat all parts to 145ºF or above for 15 seconds.
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers of sliced chicken pieces, shredded chicken, roasted corn, and ribs were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling [found in plastic, covered, and/or deep containers.]
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Lobster ginger sauce hot holding at the improper temperature of 122ºF in the other "Watco" heated cabinet.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: A cream sauce in the top portion of the 4-drawer sautee refrigerator cold holding at the improper temperature of 52ºF. Sliced cheese stacked too high in the 4-drawer refrigerator of the 2nd floor kitchen.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time as a Public Health Control (corrected on site) (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of butter and sushi rice [I left a procedure with the cfm.]
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site)
Observation: Wiping cloth used under some cutting boards.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Critical: Food-Contact Surfaces/Cleanability
Observation: Some wet stacked plastic food containers in the upstairs prep walk-in refrigerator and upstairs dishmachine contained cracks.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, food containers observed stacked on top of one another while still wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Critical: Backflow Prevention, Air Gap (corrected on site)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 1st floor kitchen ice cream dipper well is less than 1 inch [currently not in use because this kitchen is not in operation today.]
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Plumbing System/Maintained in Good Repair
Observation: The dish sprayer faucets leak/drip water. The 2nd floor kitchen 3-compartment sink middle basin sink drips water onto the floor.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The back light bulb in the upstairs "Brown" walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Signage (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 and/or is not clearly visible to food employees [Upstairs prep walk-in refrigerator.]
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [couple of spray bottles found not labelled.]
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Carlyle Grand Cafe, 4000 S 28th St, Arlington, VA 22206 »