This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind all staff responsible for food preparation that they need to properly date mark foods prepared on site and not sold/served within 24 hours. As per conversation with the FPM on site during inspection all foods had been prepared within the last 3 days and most do not exceed 5 days.
2) Please remember to include the disclosure and reminder statement on all menus with foods that are offered raw or undercooked, or may contain ingredients that are raw/undercooked. The main menu had the correct information, however the special menus printed did not.
3) Good holding temperatures observed and good food safety knowledge shown by staff working.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all cooked items.
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 January 5th they shall be date marked with a "use by" date not exceeding January 11th. (Discussed the importance of date marking with the FPM and with the owner).
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the specials menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: caesar salad adn grilled salmon. (Both items were properly disclosed on the main menu).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (Ensure all menus that are used have proper disclosures and reminder statements for any items offered raw/undercooked).
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01/05/2016 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind staff to date mark foods that are prepared on site and not sold/served within 24 hours. Staff has gotten much better at this from the previous inspection, but more improvement is still needed.
2) Some of the cutting boards along the salad prep station are heavily scratched/scored. As they continue to deteriorate through normal usage they will become harder to properly clean and they will need to be resurfaced/replaced.
3) Great holding temperatures observed today!
Note- The Beverage-Air 2 door refrigerator closest to the salad prep needs attention. When you close one door, the other pops open. If not careful these doors could stay open and the unit could become warm. You may want to have a technician take a look at this unit to try and repair the issue.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked chicken.
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 September 4th they shall be date marked with a "use by" date not exceeding September 11th.
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09/04/2015 | Risk Factor | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all foods in the cook line refrigeration units. (sauces, lobster, etc)
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 May 1st they shall be date marked with a "use by" date not exceeding May 7th.
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05/05/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review all employees proper hand washing procedures, including when to wash their hands and how to wash their hands.
2) Store cooked foods and ready-to-eat foods above raw foods.
3) Foods that are prepared on site and not used/sold within 24 hours must be date marked.
4) Good cold and hot holding temperatures observed.
*Note- repeat items may be subject to civil penalties.
- 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 and before putting away clean utensils, after after handling soiled utensils, an activity that could contaminate the hands.
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 at the 3-compartment 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
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw salmon and raw beef stored above corn and peppers in the cook line lowboy refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: pork and lobster stored in refrigeration units under other foods and not covered.
Correction: Foods shall remain covered at all times. (PIC covered foods)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths stored on cutting board.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Multiple food containers stored on floor in WIC.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: squash soup, pork loin.
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 January 20th they shall be date marked with a "use by" date not exceeding January 26th.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. The interior lid of the ice machine has duct tape around the inside edge of the ice machine, which is not a cleanable surface.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface. (Repair or replace ice machine lid).
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: exterior lid of the ice machine has duct tape holding it together.
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. (Repair or replace ice machine lid).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands (plastic lid observed in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the faucet of the 3-compartment sink are not in good repair. (Faucet has a towel wrapped around it to keep water from dripping).
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Walls and baseboards are not maintained in good repair. (Several tiles are missing on the walls and baseboards in the dry storage area and along the stairwell from the kitchen to the dry storage and WIC).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/20/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Kitchen is nice a clean and staff are very helpful.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the hand sink in the upstairs bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink in the upstairs bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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09/24/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager and staff were very helpful and knowledgeable.
**Repeat observations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing with the Certified Food Manager how to properly record date sold on shellstock tags.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials (2 spray bottles of glass cleaner) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (hanging off of server hand sink).
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. Corrected by relocating chemical spray bottles.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. Observed chest rub and nasal spray stored on shelf above prep table at the cookline.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. Corrected by relocating first aid supplies to kit.
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06/16/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on March 31, 2014.
Section 14 - 4-702.11 has been corrected, chlorine sanitizer in dishmachine is 100 ppm (chlorine test strip).
No violation noted during this evaluation. | 04/02/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. The mechanical dishmachine is not properly sanitizing equipment and utensils (chlorine sanitizer did not register
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw steak stored on shelf above lasagna and cooked pork in the 2-door undercounter refrigerator adjacent to the 3-compartment sink.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the lasagna and pork to the top shelf and moving the raw steaks to the bottom shelf.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored on shelf above raw salmon in the 2-door under counter refrigerator adjacent to the 3-compartment sink.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by moving the raw salmon to the top shelf and the raw chicken to the bottom shelf in the refrigerator.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and pans. Chlorine test strip registered 0 ppm for mechanical dishmachine.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Until dishmachine properly sanitizes, all utensils and equipment shall be sanitized in the 3-compartment utensil washing sink.
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03/31/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Repeat violations are subject to civil penalties.
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice. Observed plastic bins of lemons and limes stored in the ice bin used to fill beverage glasses.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: 1) five-onion soup cooling in a 5-gallon bucket in the walk-in cooler 2) Potato, clam and corn chowder cooling in a 5-gallon bucket in the walk-in cooler 3) Diced chicken cooling covered with saran wrap in the Beverage Air upright refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Additional large shallow pan containers are recommended for facility to adequately cool large amounts of foods such as soups and stews. Corrected by relocating the soups to the food prep sinks and using the ice water bath method for proper cooling. Make sure to stir the soups to facilitate rapid cooling.
- Equipment / Good Repair / Operation
Observation: The Beverage Air upright refrigerator door pops open when the opposite door is closed. Seal to the door is damaged.
Correction: Equipment shall be maintained in good repair. Door seal shall be repaired to properly maintain ambient temperatures at 41°F or below.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the 3-compartment sink has a leak and there is a constant drip.
Correction: Plumbing fixtures shall be properly maintained. Repair leak at 3-compartment sink faucet.
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12/20/2013 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review proper hand washing with employees.
2) Shellstock tags must be maintained with shellstock until the container is empty.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee did not use soap to wash their hands, they only rinsed their hands with water.
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.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee failed to wash hands after handling soiled utentsils and before putting away clean utensils).
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 with the sprayer beside the dish machine.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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. (provided stickers).
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09/16/2013 | Risk Factor Assessment | |
The Beverage Air refrigeration unit is staying closed when opened if it is gently closed. Temperature inside the unit is 40F. Employee health policy is complete.
- Physical Facilities Good Repair (repeated violation)
Observation: Hot/cold water reversed at kitchen handsink. 3 compartment sink faucet leaking. No chlorine in the dishmachine due to leak at coupling. Service tech called back out to complete repairs.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. Fuit flies at the bar area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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06/17/2013 | Follow-up | |
Gave manager inspection report due to no fax at the facility.
No violation noted during this evaluation. | 06/06/2013 | Other | |
2 door Beverage Air was 50F at beginning of inspection . By the end of the inspection the unit was at 39F due to both doors remaining closed but repairs must be made to the unit to prevent doors from popping open. Service tech was at the facility during the inspection repairing the dish washing machine but he left prior to checking the unit for compliance. Tech was called back to the establishment by the owner after verifying dish machine had not been repaired. By the end of AHD inspection, repairs had been completed and verified. Reinspect for compliance with Beverage Air refrigeration unit and employee health policy.
- 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: owner could not locate the employee health policies. Gave new forms in English and Spanish.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination / Location
Observation: Food stored in a soiled location as follows: food on the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Bottles in customer ice. (removed)
Correction: Food may not be stored under other sources of contamination.
- 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: numerous foods in the 2 door Beverage Air refrigeration out of temperature including turkey @ 49F, crab meat @ 48, slicked tomatoes @ 49F, whipping cream @ 49F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Beverage Air refrigeration unit door pops open when one is closed.
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.
Repair doors to stay closed.
- Physical Facilities Good Repair
Observation: Hot/cold water reversed at kitchen handsink. 3 compartment sink faucet leaking. No chlorine in the dishmachine due to leak at coupling. Service tech called back out to complete repairs.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Fuit flies at the bar area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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05/31/2013 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
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: employees could not name the reportable symptoms or the Big 5 illnesses.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(after touching soiled dishes, then touching clean dishes)
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: seared salmon on lunch menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the kitchen is not working, 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.
- 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.(upstairs bar sink)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Restriction and Storage / Only the Medicines Necessary for Employees (corrected on site)
Observation: Medicines that are not necessary for the health of employees are being stored in the establishment. (nasal spray on shelf in kitchen above spices)
Correction: Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.
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02/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Geranio Ristorante, 722 King St, Alexandria, VA 22314 »