Hai Ky Mi Gia, 6757 #24 Wilson Blvd, Falls Church, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 28, 2009 | Routine | - | - | Details / Comments |
|
May 26, 2009 | Follow-up | 3 | 9 | Details / Comments |
|
March 04, 2009 | Critical Procedures | 5 | 0 | Details / Comments |
|
October 28, 2008 | Follow-up | 1 | 5 | Details / Comments |
|
October 06, 2008 | Follow-up | 1 | 1 | Details / Comments |
|
September 30, 2008 | Routine | 6 | 11 | Details / Comments |
August 28, 2009 (Routine)
Violations:
- 2-103.11(E) - Repeat Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less - 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer; Spanish language instructions provided for facility staff. - 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, or hair nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils - 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows - ground beef stored over squid
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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer - 3-304.15(A) - Repeat Single-use gloves worn during multi-tasked food preparation.
If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. - 3-501.13(A)-(D) - Observed the following food thawing using an improper method: shrimp in standing water and unpacked duck legs
Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven - 3-501.14(A)(2) - Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. soup in large volume bucket that did not cool to 41F as required after 6 hour duration
Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. - 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: soups in large white buckets
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. - 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: ground beef at 120F in bucket stored on floor
Potentially hazardous foods shall be hot held at a temperature of 135F or above - 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: soup that had been prepared the previous day observed at 50F in refrigeration unit; shrimp toast at 70F squid and shrimp at 47F in RI Unit located at grill
Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth - 3-501.17(A)(1) - Corrected During Inspection Critical 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 41F: dessert that contains beans mixed with jello/custard
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by end of lunch hour. - 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: soiled cardboard liner covering cart.
Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - 4-501.11(A) - Repeat The reach in unit opposite stove is not currenlty operating as required to cold hold food at a temperature of 41F or less.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. - 4-502.13(A) - MSG buckets were observed reused for the storage of dry substrate such as salt
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. - 7-201.11(A) - Corrected During Inspection Critical Repeat Observed soap stored on top level of open refrigerator and windex shelved on shelf with spices.
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.
The purpose of this visit was to conduct a routine inspection. Facility is not actively monitoring temperatures of potentially hazardous food processes including delivery, cold hold storage, hot holding (non-existent for cooked meats) and cooling of soups. CFM is aware that given the volume of complex food processes taking place, additional equipment to faciliate hot holding , cooling as well as cold holding will greatly reduce likelyhood of potentially hazardous foods from exposure to microbial growth and improve compliance status with regulatory requirements. Please review cooling handout
OOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
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.
Hot Water Heater: not observed.
Dishwasher: Autochlor single rack unit, Cl2 at 50 ppm; in compliance
Hood System: 2x/year servicing required
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly
May 26, 2009 (Follow-up)
Violations:
- 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less, 135F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. - 2-103.11(G) - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) such as bulk soup broth.
The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. - 2-301.14(A)-(I) - Critical 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.
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. - 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food and clean equipment - 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - steak stored over uncovered cooked quail
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. See also storage chart. - 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer - 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. - 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units - 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: quail at 45F; pork, squid, shrimp and ground beef at 55F, 55F, 55F and 55F
Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth - 4-501.11(A) - The reach in refrigeration unit opposite the stove is not currenlty operating as required to cold hold food at a temperature of 41F or less. Ambient temperature observedat 55F; Artic Air refrigeration unit found with ambient temperature of 38F
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded; Artic Air Freezer must maintain foods at 32F or less - 6-403.11(B) - Observed personal items stored over refrigeration area
Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. - 6-501.12(A) - Observed that the floors are in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
HANDWASHING REMINDER:
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.
Hot Water Heater: not observed.
Dishwasher: Autochlor unit, no data plate; Cl2 at 50 ppm
Hood System: to be contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly
March 04, 2009 (Critical Procedures)
Violations:
- 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using abbreviated handwashing procedures.
ALL food employees shall wash their hands in the following manner: rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels - 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - sliced beef, squid and shrimp at 49F, 49F and 49F to to ineffective refrigeration and or high ambient kitchen temperature
Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth - 4-602.11(C) - Critical In use utensils are reportedly not sanitized at four hour intervals as required
If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: plastic container that was not sanitized as sanitizing basin was empty
The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. - 7-201.11(A) - Corrected During Inspection Critical Observed windex stored adjacent to container of noodles on shelving
All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment by separating the poisonous and toxic materials by spacing or partitioning.
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: not observed.
Dishwasher: Autochlor single rack unit, no data plate; Cl2 at 50 ppm; in compliance
Hood System: 2x/year servicing required
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly
October 28, 2008 (Follow-up)
Violations:
- 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
The Person in Charge is to monitor the methods used to cool down hot foods. The foods shall be cooled rapidly to prevent growth of vegetative bacteria. You must ensure that foods are rapidly cooled from 135F to 70F in two hours or less and from 70F to 41F in four hours or less. - 2-401.11(A) - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Food employees may drink only from a covered container using a straw. - 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food and clean equipment - 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces in a chemical sanitizer solution such as bleach solution at 50 ppm concentration. - 3-501.15(B)(1)-(2) - Hot squid pieces are transferred to refrigeration compartment which is not designed for for rapid cooling and may diffuse some heat to adjacent food compartments
Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Please use cool water or an ice bath to cool squid and other potentially hazardous foods before transferring to cold hold storage - 4-301.11 - Repeat Soup station refrigerator found at 44F
Refrigerators shall be capable of holding foods at a temperature of 41F or below. ADJUST or repair the unit(s) as needed immediately. Please consider placing refrigerator at greater distance from oven/stove heat source
Today's follow up was required to assess the cold hold capacity of the reach in refrigerator which previously had been cited under 4.301.11. The internal temperature was found to be 43-44F. Management must ensure that foods are held at 41F or less whether inside refrigerator or in the steel containers found under the upper door that opens vertically.
You must also ensure that foods are rapidly cooled from 135F to 70F in two hours or less and from 70F to 41F in four hours or less. Since the ambient heat in the kitchen can reach 85F, you must monitor the foods in cold hold to ensure that each items is stored and holds at 41F or less. For this reason please close the upper lid and consider placing ice bags on top of the foods such as duck, pork etc
October 06, 2008 (Follow-up)
Violations:
- 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - squid, shrimp, chicken and pork at 59F, 59F, 60F and 60F
Potentially hazardous foods shall be held cold at a temperature of 41F or below. - 4-301.11 - The reach in sandwich unit is not currently operating as required to cold hold food at a temperature of 41F or less. Ambient temperature found at 55F and above.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
The refrigeration unit evaluated today is not maintaining PHFs at 41F or less. It needs prompt repair or adjustment by a technician. Commercial refrigeration may not consistently maintain PHF at required 41F or less while kitchen temperature is above 85F. If your refrigerator is not maintaining foods at 41F it may not be used for food storage. Recommend immediate repair of this unit
September 30, 2008 (Routine)
Violations:
- 2-103.11(D) - Poor handwashing procedures observed.
The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. - 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
The employees shall visibly observe the foods as they are received to determine that they are delivered at the required temperatures of 41F or less - 2-301.14(A)-(I) - Critical 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.
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 hand washing frequencies will help prevent foodborne illness. - 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
ALL food employees shall wash their hands in ONLY a designated handsink. - 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - shrimp found stored over packaged noodle in freezer.
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. See also storage chart. - 3-304.11(A)-(B) - Critical The following food item(s) were found stored in contact with soiled equipment or utensils: bowls being used for customer's soups that were washed but not sanitized.
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: knives stored vertically between refrigerator and table
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) on a clean sanitized portion of the food preparation table or cooking equipment - 3-304.14(B)(1) - Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer - 3-305.11(A)(3) - Bagged onion as well as poultry in buckets were stored on the floor
Food shall be protected from contamination by storing the food at least 6 inches off the floor - 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork, shrimp and calamari at 52F, 52F, and 53F
Potentially hazardous foods shall be held cold at a temperature of 41F to prevent bacterial growth - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
The operator shall monitor the concentration of the sanitizing solution using a test kit or other device. - 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Washed equipment shall be rinsed by a distinct, separate water rinse after washing and before sanitizing - 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: bowls that were not sanitized after cleaning
The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. - 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine - 5-205.11(A) - The handwashing facility located is blocked, preventing access by employees for easy handwashing.
A hand washing sink shall be maintained so that it is accessible at all times for employee use. - 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
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.
Hot Water Heater: not observed
Dishwasher: NA
Hood System:contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control:
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