Maggie Moo's - Shirlington, 4014 S 28th St, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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August 06, 2009 | Routine | 0 | 5 | Details / Comments |
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December 16, 2008 | Critical Procedures | 4 | 0 | Details / Comments |
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April 29, 2008 | Routine | 2 | 5 | Details / Comments |
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October 04, 2007 | Routine | 3 | 14 | Details / Comments |
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January 03, 2007 | Routine | 4 | 10 | Details / Comments |
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June 06, 2006 | Routine | 3 | 19 | Details / Comments |
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November 09, 2005 | Routine | 5 | 10 | Details / Comments |
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February 18, 2005 | Routine | 0 | 6 | Details / Comments |
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February 18, 2005 | Routine | 0 | 6 | Details / Comments |
August 06, 2009 (Routine)
Violations:
- 4-201.11 - Repeat The Magic Chef microwave is not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use. - 4-501.11 - Repeat The (3) 1 door reach in refrigerators are not operational, ice maker not operational.
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. - 4-602.13 - The interior of the 1 door reach in by the register has accumulation of mold.
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. - 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food. Several lights in back kitchen are out.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up. - 6-501.11 - Ceiling tiles in kitchen are damaged. Some floor tiles are cracked int kitchen.
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.
December 16, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical Repeat The Certified Food Manager could not identify the big five foodborne illnesses.
CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 3-501.16A2 - Critical Milk in True reach-in was 53F.
CORRECTED.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 5°C (41°F) 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 5°C to 57°C (41°F to 135°F) 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. - 4-501.114 - Critical No sanitizer in three compartment sink.
CORRECTED.A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;MINIMUM CONCENTRATION(mg/L), MINIMUM TEMPERATURE[pH 10 or less °C (°F)], [pH 8 or less °C(°F)]25, 49(120), 49(120)50, 38(100), 24(75)100, 13(55), 13(55)The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code. - 9.2-3.3 - Critical Certified Food Manager's card expired in July.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
April 29, 2008 (Routine)
Violations:
- 4-201.11 - Repeat The Magic Chef microwave is not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use. - 4-501.11 - Repeat The followin equipment was in a state of damage and disrepair: Coldelite Ice cream machine; Scotsman Ice machine; Masterbuilt 2 door uprt; True 2 door reach in (behind counter).The cabinet doors to cabinets under front handsink are broken off hinges.
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. - 4-601.11 - The nonfood-contact surface of the inside of the cabinets are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
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. - 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. No soap at back handsink.
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. - 6-501.111 - Repeat The premises are not routinely inspected for evidence of pests. Mouse droppings observed in cabinet under front handsink.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests. 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. - 7-206.12 - Critical Rodent bait is not contained in a covered and tamper-resistant bait station.
Rodent bait shall be contained in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used. Also, it is easier for pests to transport the potentially toxic bait throughout the establishment. Consequently, the bait may end up on food-contact surfaces and ultimately in the food being prepared or served. - 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
October 04, 2007 (Routine)
Violations:
- 2-102.11C - Corrected During Inspection Critical The food employee did not demostrate knowledge of food bourne illness.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. - 3-304.11 - Critical The ice cream serving machine in the back prep room was not being cleaned and sanitized to manufactures specifications. Obtain cleaning brushes for the equipment.
Use only cleaned and sanitized utensils or equipment during food preparation. - 3-306.11 - Repeat The ice cream cones in the back storage room was left uncovered.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 4-201.11 - Repeat The following equipment is not designed and constructed to be durable:1. The "Magic Chef" microwave
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-203.12 - The Display Case #2 at the front has no thermometer.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. - 4-501.11 - The following was observed in a state of disrepair and damaged:1. The True 1-dr reach in at the front of the store was not operational2. The door to the cabinet next to the handsink3. The ice machine next the handsink
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-103.12 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink in the back store room.
Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately. - 5-501.113 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 5-501.114 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug for the refuse container. - 6-202.11 - The light bulbs in the ice cream display case closest to the backdoor was not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.11 - Repeat Soap was not provided at the handwashing facility in the handwashing sink in the back room.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - No disposable towels were provided at the hand washing facility closest to the entrance at the front of establishment.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Repeat Several light panels were burned out in the back prep area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-303.11 - Repeat Inadequate light was noted in the Duracool walk-in cooler. Note: The light was burned out.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - Several ceiling tiles above the Duracool walk-in cooler is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Repeat Harborage conditions exist. Note: Possibly old dropping from prior inspection. Pest service is being used and employee clean area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 7-202.12 - Corrected During Inspection Critical Repeat Pesticides are not being applied by a certified applicator. Note: Can of pesticide was thrown away.
Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. - 8-304.11 - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.
Last pest service conducted on 9/24/07, service come in monthly.
Duel inspection KC / MW
January 03, 2007 (Routine)
Violations:
- 2-301.14 - Critical A food employee failed to wash his or her hands after handling money before engaging in food preparation.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food, and (I) After engaging in other activities that contaminate the hands. - 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. The person preparing the ice cream handled the ingredients with his bare hands (candy toppings).
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 3-301.11 - Critical A plastic cup was being used as a scoop in the chocolate chips.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-306.11 - Repeat The food on display is not protected from contamination. The plain cones beside the microwave.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 4-201.11 - Repeat The "Magic Chef" microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the sanitize basin solution.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the sanitize basin solution. - 4-904.11 - Repeat The sample spoons are stored with the food contact surface facing up.
Store sample spoons with food or lip-contact surface facing downward to prevent contamination prior to use. - 5-205.15B - Repeat The cold water fixture was not operating at either of the front handwashing sinks.
Repair the plumbing fixtures so that they are in good operating condition. - 5-501.11 - Repeat The outdoor refuse container is stored on material that is not (smooth, durable, sloped to drain). Standing stagnant water was observed underneath and around the dumpster area.
All refuse containers are to be stored on smooth, nonabsorbent, durable and sloped to drain surfaces. - 5-501.113 - Repeat Outside refuse container was uncovered (trash and cardboard boxes).
Cover all waste containers when not in continuous use. - 5-501.114 - Repeat The refuse container used to store cardboard boxes has no drain plug.
Replace the drain plug for the refuse container. - 6-202.11 - Repeat The light bulbs in the area over the walk in refrigerator were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-501.111C - Critical Mouse droppings were observed under the front right hand washing sink.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 7-202.12 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.
Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
June 06, 2006 (Routine)
Violations:
- 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints [A piece of hair was observed on the strawberry topping container lid].
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-306.11 - The food (plain ice cream cones) on display are not protected from contamination.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 4-101.111 - The nonfood contact surface of a couple of cardboard boxes used to store ice cream flavor signs/cake shapers are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discard old cardboard boxes. - 4-201.11 - Repeat The "Magic Chef" microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-601.11A - Critical The following utensils/equipment were observed soiled to sight and touch: some blender lids, the container/tray where the plain ice cream cones are stored at the front counter, the "Server" ice cream topping containers and lids, and inside the "True" 1-door counter refrigerator where the whipped cream is stored.
Clean and sanitize these surfaces for food contact. - 4-602.13 - Repeat The nonfood contact surface of the cabinetry shelving under the front counter hand sinks and under the marble slab, the "True" 1-door counter refrigerator with sodas door gasket, the "Masterbilt" ice cream cake display freezer door gaskets, and the milk crate on the floor by the mop sink had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-904.11 - There are some unwrapped sample spoons that are not stored with their handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 5-202.12 - Water from the handwashing sink at front counter by the ice machine was measured at a temperature less than 100F.
Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens. - 5-205.15B - The cold water fixtures at both the front counter hand sinks were noted damaged and/or in poor repair.
Repair the plumbing fixtures so that they are in good operating condition. - 5-501.11 - The outdoor refuse container is stored on material that is not (smooth, durable, sloped to drain) [Standing stagnant water was observed in holes of the pavement in front of the shared trash compactor].
All refuse containers are to be stored on smooth, nonabsorbent, durable and sloped to drain surfaces. - 5-501.113 - Outside cardboard dumpster lids are open.
Cover all waste containers when not in continuous use. - 5-501.114 - The cardboard dumpster drain plug is broken/missing.
Replace the drain plug for this container. - 6-202.11 - Repeat The light bulbs in the ceiling by the walk-in refrigerator were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents [The back door does not close tightly by itself].
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Soap is almost out at the front counter hand sink by the ice machine and the rest-room hand sink soap is very watery.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (front counter hand sink by the cashier).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-303.11 - Inadequate light was noted in the kitchen at the counter across from the ice cream machine (several ceiling lights are not working in this area).
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.111 - Critical Harborage conditions exist. Mice droppings were observed on the shelving under the marble slab, under the front counter hand sinks; on the floor under the 3-part sink, behind the ice cream machine, behind the "MasterBilt" 2-door freezer, and under the kitchen shelving.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment [i.e. unused "True" 1-door counter refrigerator].
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - The floors in the kitchen were noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat The mops are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-202.12 - Critical Repeat The bottle of ant killer by the mop sink and the "Raid" foggers under the front counter hand sink by the cashier are not being used in accordance with law or the manufacturer's use directions [residential use].
The must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
There is standing water on top of the grease trap cover on the floor under the 3-part sink; and it is rusting.
November 09, 2005 (Routine)
Violations:
- 2-401.11 - Critical The owner is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-304.11 - Critical Food in contact with soiled equipment or utensils. The ladle used to pick up the strawberries is resting in the strawberries. This causes the handle to contaminate the product.
Use only cleaned and sanitized utensils or equipment during food preparation. - 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. - 4-201.11 - The microwave is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 4-501.11 - The ice cream freezers have a build up of ice that needs to be scraped off.
Scrape the ice off of the inside of the freezer. - 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. The place that they store their cones on is dirty.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 4-602.13 - The non food contact surface of the door gasket of the display case had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Clean plastic sample spoons were observed stored uncovered and with the food contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 5-205.11 - The handwashing station in the front is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only. - 6-202.11 - The light bulbs in the back room over the walk in refrigerator were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the hand washing sink in the back.
Provide a sign or poster that notifies food employees to wash their hands at all hand washing lavatories used by food employees. - 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-201.11 - Critical Containers of WD-40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of WD-40 must be located in an area that is not above food, equipment, utensils, linens or single service items. - 7-202.12 - Critical Pesticides are not being applied by a certified applicator. They are not allowed to have Raid in the establishment.
Restricted use pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
Joint inspection with Santos observing the inspection.
February 18, 2005 (Routine)
Violations:
- 3-305.11 - Shelves in walkin are less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-602.13 - Front cabinet under handsink in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-301.12 - Paper towel stuck in the dispenser.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at back hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Ceiling light cover missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.16 - Mop is not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
February 18, 2005 (Routine)
Violations:
- 3-305.11 - Shelves in walkin are less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-602.13 - Front cabinet under handsink in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 6-301.12 - Paper towel stuck in the dispenser.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at back hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Ceiling light cover missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.16 - Mop is not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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