Thank you for your due diligence in correcting the drainage problem in the kitchen. Discussed cooling methods and when to wash and wear gloves. Okay to reopen.
- Person in Charge (repeated violation)
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Prohibitions (repeated violation)
Observation: Wiping cloths and aprons were observed stored in the toilet room.
Correction: Discontinue storage of wiping cloths and aprons in areas subject to contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture in the dishwashing area is missing the shield.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dishwashing area (lights were burned out)
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
04/14/2015 | Follow-up | |
Sewage on the floor in the kitchen. Voluntarily closed facility until repaired. Strongly recommend installing an additional handwash sink in the food prep area.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to take action to repair backed-up sewage line in the kitchen that appeared to have occured the day prior.
Correction: The person-in charge needs to be in control of the situation at all times and take active managerial control of all food safety and public health issues.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (before putting on gloves to start cooking).
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that taquitos in prep unit and raw meat in walk-in freezer were not protected from contamination because it was not in covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation (handling raw food and platting food).
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the right sandwich prep reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Prohibitions
Observation: Wiping cloths and aprons were observed stored in the toilet room.
Correction: Discontinue storage of wiping cloths and aprons in areas subject to contamination.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing at the handwash sink is in poor repair (hot water faucet is leaking). Additionally the drain from the handwash sink and 3 compartment sink is clogged so the employees are not washing their hands as they should since when used, the handwash sink and 3 compartment sink backs up in the floor drain.
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding
Observation: Light fixture in the dishwashing area is missing the shield.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area (lights were burned out)
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Imminent Health Hazard - Ceasing Operations & Reporting
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. During inspection observed a sewage backup at the floor drain in the food prep area and the air break at the 3 compartment sink. Operator voluntarily closed facility and called the plumber.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
|
04/13/2015 | Routine | |
Ck prep unit temp. 45 degrees, Walk in Temp 40, Shelving OK, food containers labeled.
No violation noted during this evaluation. | 03/12/2014 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken, beef, rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the lower shelf of prep table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in freezer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/06/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: All food on steam table hot holding at improper temperatures. Temperatures varied from 95 degrees F to 130 degrees F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
|
03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Agave 4, 11083 Marsh Rd. H, Bealeton, VA 22712 »