- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (repeated violation)
Observation: An open beverage container was observed in the kitchen.
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
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored in water of 112 F.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Mouse droppings were observed on cans of food in the storage room
Correction: clean with water and bleach.
- Cooling Methods (repeated violation)
Observation: Methods used for cooling french fries in pans greater than four inches deep and some covered and some stacked containers on a counter in the kitchen
Correction: and mashed potatoes in a deep container in the walk-in refrigerator can not be accomplished with the time and temperature criteria of 135 to 70 F within 2 hours and 70 to 41 F within 4 hours
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cooked diced eggs and french fries awaiting to be refried were cold holding at the improper temperatures of 49-56 F
Correction: placed into refrigeration units and/or surround these items with ice.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food (eggs and burgers cooked to order) and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder on their brunch and gluten free menus.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Temperature Measuring Devices (repeated violation)
Observation: The "Alto Sham" is 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.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The "Alto Sham" light that indicates that the unit is operating no longer working.
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/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the bar soda gun nozzle holders are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The bar dishmachine is not ejecting sanitizer at 50-100 ppm of chlorine
Correction: discontinue use of this machine until it is repaired.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean cups are not stored in a self-draining position that allows air drying when they are stacked on top of other cups while still wet.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (damaged door sweep to the storage room door).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: The wall and base tiles in the kitchen under the back three compartment sink and to the right of the walk-in refrigerator are not maintained in good repair. Some kitchen floor tile grout is not maintained flush with the tops of the floor tiles. The bar floor tiles are not maintained in good repair. The storage room wall junctures are not all sealed nor are the openings in the walls around pipes in that room.
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.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises. Mouse droppings were observed in the storage room.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
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03/14/2016 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: An open beverage container and/or 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.
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
- Cooling, Cooked Food (corrected on site)
Observation: Turkey chili was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Butter patties in the bar refrigerator cold holding at the improper temperature of 60 F. Time as a Public Health Control (TPHC) procedures were created and left with the facility manager. Foods inside the "Delfield" one door prep refrigerator were cold holding at 50 F
Correction: unit to be repaired/adjusted to hold foods at or below 41 F.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the iced tea dispenser nozzles, the bar left soda gun nozzle and the interior ceiling of the ice machine 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
- Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the bar dishmachine. The facility will use the kitchen machine until the bar machine is repaired to properly sanitize.
Correction: Provide chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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07/17/2015 | Risk Factor | |
1. Repair the dish machine garbage disposal back flow prevention device.
2. Eliminate fruit fly harborage at the bar.
3. Eliminate mouse harborage in the storage room.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the interior ceiling of the ice machine 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
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the bar dish machine (10 ppm).
Correction: Provide chlorine at proper concentration of 50-200 ppm and immerse or expose the cup/glass surfaces to sanitizing solution for adequate time.
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10/31/2014 | Risk Factor | |
Do not use milk crates as shelving.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Inside the bar three door refrigerator is not kept free of an accumulation of dirt, food residue, mold, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The far end bar soda gun nozzle is 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, cups and containers were observed stacked while 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
- Physical Facilities/Repairing (repeated violation)
Observation: The floor tiles need re-grouting in the kitchen. The walls are not sealed to their adjoining walls, ceiling, and floor in the storage room.
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.
- Controlling Pests (repeated violation)
Observation: Mouse droppings and a dead mouse were observed in the storage room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The floors are not cleaned as often as necessary to keep them clean in the storage room. The dish machine chemical bottles are improperly stored on the floor in the kitchen and items are improperly on the floor in the storage room. Elevate items off the floor onto approved shelving with minimum six inch legs or castors.
Correction: Physical facilities shall 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.
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06/30/2014 | Follow-up | |
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Chili and pasta were not cooled within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less in the walk-in refrigerator in deep, covered, plastic containers at 50-57 F from yesterday. These foods were discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Cooling Methods, Food containers (repeated violation)
Observation: Food containers of pasta, soup, chili, and ribs in the walk-in refrigerator were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
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: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Foods (blocks and bags of cheese), soups, cartons of milk cold holding at the improper temperature of 49 F inside the walk-in refrigerator. The manager adjusted the unit to a colder temperature. Shredded cheese and diced chicken cold holding at the improper temperature of 43-44 F in the cook's right one door prep refrigerator
Correction: the unit was adjusted to a colder temperature. A carton of cream was found on the cook's counter at 66 F
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Duct tape was observed on the floor mixer. The walk-in refrigerator and the cook's right one door prep refrigerator are not properly maintained to hold foods at 41 F or below.
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, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Inside the bar three door refrigerator, the counter under the slicer, inside the bar glass washing machine and the glass washing machine rack are not kept free of an accumulation of dirt, food residue, mold, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The slicer, the steamtable cutting board, the cook's line prep refrigerator cutting board, and the far end bar soda gun nozzle 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, cups were observed stacked while 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 Device, When Required (repeated violation)
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The bar hand sink is slow to drain.
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.
- Outer Openings, Protected (repeated violation)
Observation: The outer opening of the storage closet located behind the dumpsters is not protected against the entry of insects and rodents (air gaps under the door).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bar).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities/Repairing (repeated violation)
Observation: There is missing and/or damaged baseboard tiles in the kitchen. The floor tiles need re-grouting in front of the fryers. The walls are not sealed to their adjoining walls, ceiling, and floor in the storage room.
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.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Numerous mouse droppings were observed in the storage room. Fruit flies were observed at the bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors are not cleaned as often as necessary to keep them clean in the storage room. The dish machine chemical bottles are improperly stored on the floor in the kitchen and items are improperly on the floor in the storage room. Elevate items off the floor onto approved shelving with minimum six inch legs or castors.
Correction: Physical facilities shall 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.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (at the bar and server station).
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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05/08/2014 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: Methods used for cooling rice and mashed potatoes were not going to be accomplished within the time and temperature criteria. Deep containers of rice were found covered and stacked on top of one another in the walk-in refrigerator.
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
- Cooling Methods, Food containers
Observation: Food containers of rice and mashed potatoes in the walk-in refrigerator were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
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: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: (REPEAT): Foods (chicken pieces & shredded cheese) cold holding at the improper temperature of 60 F in the cook's one door prep refrigerator
Correction: these foods were relocated. Foods (cut lettuce & cream) inside the cook's one door counter refrigerator were cold holding at the improper temperatures of 44-46 F. The unit was adjusted to a colder setting. Food (cheese) inside the cook's "True" upright one door refrigerator was cold holding at the improper temperature of 46 F. The unit was adjusted to a colder setting. Foods (butter & soups) in the walk-in refrigerator were cold holding at the improper temperatures of 43-45 F. The unit was adjusted to a colder setting.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Equipment/Good Repair and Proper Adjustment
Observation: Duct tape was observed on the somewhat nonexistent legs of the slicer. Duct tape was observed on the floor mixer. Several refrigerators are not properly maintained to hold foods at 41 F throughout the day.
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, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The shelving in the dishwashing area, inside the bar three door refrigerator, the counter under the slicer, the oven pot holder, inside the bar glass washing machine and the glass washing machine rack are not kept free of an accumulation of dirt, food residue, mold, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The slicer, the steamtable cutting board, the cook's line prep refrigerator cutting board, inside the ice machine, the ice cream scoop, the bar soda fountain machine nozzles and the far end bar soda gun nozzle 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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Glasses at the bar glass washing machine were not sanitized after cleaning. The unit was out of sanitizer. New sanitizer was added to the unit, but still surfaces of the glasses were not being sanitized with 50-100 ppm of chlorine. The facility was instructed not to use the unit until it is repaired.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, cups were observed stacked while 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 Device, When Required (corrected on site)
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin. The hose was detached from the faucet since there was no backflow prevention device on the faucet.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Plumbing System/Maintained in Good Repair
Observation: The bar hand sink is slow to drain and the keg pouring station drain line is improperly draining into this sink instead of into the floor drain.
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 light bulbs in the kitchen by the back three compartment sink are 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
- Outer Openings, Protected
Observation: The outer opening of the storage closet located behind the dumpsters is not protected against the entry of insects and rodents (air gaps under the door).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Segregation and Location/Distressed Merchandise (corrected on site)
Observation: A couple of dented cans were found on the shelves in the storage room (Products that are held for credit, redemption, or return to the distributor are not segregated and held in a designated area that is separated from food, equipment, utensils, linens, and/or single-service and single-use articles).
Correction: Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Products which are damaged, spoiled, or otherwise unfit for sale or use in a food establishment may become mistaken for safe and wholesome products and/or cause contamination of other foods, equipment, utensils, linens, or single-service or single-use articles. To preclude this, separate and segregated areas must be designated for storing unsalable goods.
- Physical Facilities/Repairing (repeated violation)
Observation: Standing waste water was observed on the floor in front of the electrical room. There is missing and/or damaged baseboard tiles in the kitchen. The floor tiles need re-grouting in front of the fryers. The walls are not sealed to their adjoining walls, ceiling, and floor in the storage room.
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.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Numerous mouse droppings were observed in the storage room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors are not cleaned as often as necessary to keep them clean. The dish machine chemical bottles are improperly stored on the floor in the kitchen and items are improperly on the floor in the storage room. Elevate items off the floor onto approved shelving with minimum six inch legs or castors.
Correction: Physical facilities shall 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.
- 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 (spray bottles).
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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04/07/2014 | Routine | |
" Keep it clean" posters given to the CFM
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Chicken salad(45ºF), beans(44ºF) cold holding at improper temperatures.
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.
- Equipment/Fixed, Spacing or Sealing
Observation: The handwashing sink in the kitchen and the dish table are not sealed to adjoining equipment or walls and are exposed to spillage or seepage.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the hoods, air ducts in the warewashing area are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The mop sink and the spray hose are not maintained in good repair.
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.
- Physical Facilities/Repairing
Observation: A few tiles are missing or not maintained in good repair near the warewashing area and mop sink.
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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04/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about King Street Blues, 1648 Crystal Square Arcade, Arlington, VA 22202 »