This was a routine inspection. noncritical violations was noted. however, correct the noncritical
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer..
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours. Delime the interior of the ware washing machine to eliminate the lime build-u
- Outer Openings, Protected / Screen Requirements
Observation: The screen on the back door to the kitchen is broken and needs to be repaired.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Repair nor replace the loose/broken screen to prevent insects from entering the kitchen and contaminate food.
- Physical Facilities Good Repair
Observation: Observed that the wall at the hot water heat area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the shelving inside the walk-in cooler and walk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. C
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. After each use, hang wet mops to properly air dry.
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03/18/2016 | Routine | |
| No violation noted during this evaluation. | 09/01/2015 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several food bags, containers and boxes were observed stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Operation
Observation: The 2-door cookline prep refrigerator is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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05/29/2015 | Follow-up | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several food bags, containers and boxes were observed stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Operation
Observation: The 2-door cookline prep refrigerator is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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05/15/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers were found in reach-in refrigerator and walk-in cooler where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. cover each food container to prevent contamination of the food. (food container were covered during the inspection)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives were found stored under plumbing piping on the walk-in wall near the 3-vat sink.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ( the knives were relocated and placed in cleaned stainless steel container for storage between use)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several food bags, containers and boxes were observed stored on the floor in the walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Several food items held on the flat prep top of the cookline refrigerator and inside this unit were cold holding at improper temperatures. Fried chicken wings and fired Gen Tso chicken were found held on the kitchen table with no visible temperature control.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( chicken wings and Gen Tso chicken were discarded. raw animal foods on and inside the cookline 2-door prep refrigerator were relocated for proper cooling)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The shelves inside the walk-in cooler are very rusty and also coated with debris.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Resurface and clean or rep[l
- Equipment / Good Repair / Operation (repeated violation)
Observation: The 2-door cookline prep refrigerator is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the walk-in cooler shelves t had accumulations of grime and debris. The shelves coating of debris throughout.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at The kitchen hand washing sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. repair the hand sink plumbing so that is able to properly drain at a normal velocity.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the surfaces of the kitchen door is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Resurface and repaint the door properly so that it can be easily cleaned.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to cockroaches. Live roach was noted in the kitchen.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises effective methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. Grease and debris under cooking equipment were noted.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under cooking equipment, prep tables on the cookline, and refrigerators along the cookline is in need of cleaning. Grease, grease crust, and oil build up were observed on the floor .
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Thoroughly clean under equipment frequently to prevent grease and dirt accumulation which may attract pests on premises. Pest/ roaches are known to cause diseases in humans. maintain the facility free of pest.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the dry storage /electrical room and in the kitchen. ware washing machine cleaning chemicals including sanitizing solution buckets were found stored single service styro foam containers and beverage.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. ( chemical bottles were relocated)
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04/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PERSON IN CHARGE PROVIDED SOAP.
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12/23/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. According to CFM, all food items on menu are fully cooked. When using ice to cold-hold, ensure eggs are placed in a container surrounded by ice. (Ice was observed in contact only with the bottom portion of egg container initially.) Maintain prep top closed when not in use. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above shrimp.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). SHRIMP WAS MOVED AND STORED ABOVE RAW CHICKEN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw eggs out of shell on ice at 45F, AND beef, chicken, on 2DR prep top (maintained open) at 45F and 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Raw eggs were placed in a container surrounded by ice. 2DR prep top is holding correct temperature, however top was open during periods of no use. TOP CLOSED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Correction:
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the main kitchen hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP WAS PROVIDED.
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11/17/2014 | Risk Factor | |
This was a follow up inspection to verify compliance with citations of February 26, 2014. All violations except for the Hood cleaning have been corrected. Discussed with the PIC the importance of cleaning up any spill in the reach in coolers as soon as they happen.. PIC has promised to have hood cleaned within seven days and is going to call 703-246-8485 to report compliance
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the hood and the hood filters have heavy accumulation of grease.
Correction: Clean the hood and the filters within 7 days. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/09/2014 | Other | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked beef, cooked chicken, marinated shrimp, raw chicken, raw beef
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Cutting Boards / Resurface / Discard
Observation: The cutting board on the 2DR prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Remove/replace cutting board above.Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: 2DR prep cooler and Beverage air coller nonfood-contact surfaces had accumulations of grime and debris
Correction: Clean and sanitize the above equioment. Follow up inspection will conducted in 10 days. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. CFM WAS CALLED IN AND ARRIVED WHILE STILL CONDUCTING INSPECTION. MANAGER INFORMED THIS WAS A REPEAT VIOLATION AND A THIRD OCCURRENCE WILL RESULT IN ENFORCEMENT PROCESS
- Physical Facilities Good Repair
Observation: Observed that the stainless wall around three compartment sink is not maintained in good repair.
Correction: Repair the wall around the sink, remove all unnecessary coking and replace with smooth easily cleanable surfaces. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the hood and filters the kitchen have a heavy accumulation of grease and are in need of cleaning.
Correction: Clean the hood and filters within 10 business days and take neccessary steps to ensure that cleaning is done at a frequency necessary to ensure the protection and safe preparation of food. A follow up inspection will be conducted after 10 days
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02/26/2014 | Routine | |
The purpose of this visit was a follow up inspection to verify walkin cooler was maintaining a temperature of 41F or below and verify gaskets had been repaired.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Half &half
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Discarded
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Manager came in after about 30 minutes. I have brought it to the attention of the manager that this was the third time this violation has occurred within the past 2 months.
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08/23/2013 | Follow-up | |
This was a follow up inspection. The walk in Cooler still not maintaining temperature of 41 and below. The chicken and half & half were discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:milk 50F, shrimp 49, raw chicken 49F in Artic walk in cooler. Liquid egg on cooks line 55F-discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth Items moved to freezer.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The walk in refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Follow up inspection will be conducted within 5 days.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets on 2DR prep cooler are torn and very dirty):
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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08/02/2013 | Follow-up | |
A follow up inspection will be conducted within five days to verify compliance with all the above violations.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:milk 50F, shrimp 49, raw chicken 49F in Artic walk in cooler. Liquid egg on cooks line 55F-discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth Items moved to freezer.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: All prepared food items in the walk in had no date markings.
Correction: All prepared food items not used with 24 hours must be date marked
- Equipment / Good Repair / Operation
Observation: The walk in refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Follow up inspection will be conducted within 5 days.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets on 2DR prep cooler are torn and very dirty):
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.CFM CAME WHILE STILL INSPECTING BUT HAD A CFM CARD FROM MARYLAND. FAX COPY OF SERVE SAFE 48 HOURS TO 703 -385-9568
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.Mop bucket, other buckets removed
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.Saw 2 roaches running on the cutting board in the kitchen
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Clean all the grease, dirty on the floor and walls in the kitchen and dry storage. Clean all the spill in the walk in cooler and coolers on cooks line
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07/22/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling refuge container that could contaminate his hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:MSG, Sugar, and salt.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in refrigerator and at the wait station or pantry.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Warewash Drainboards/Present/ Sized for Soiled & Cleaned Equip
Observation: The drainboard for cleaned utensils is missing at the low temperature chemical sanitizing ware washing machine.
Correction: Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary equipment and utensil holding before cleaning and after sanitizing.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: cookline refrigerators.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Large white ice scoop at the ice machine. Handle was missing on this ice scoop.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: filters under the hood system.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Hot water heater, rubber gaskets on cookline refrigerators.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Sopme of the light bulbs fixtures on the cediling in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door to the kitchen. The self closing device is missing at the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walls, base of walk-in freezer door and back door to the kitchen are not maintained in good repair. The 3-compartment sink wall trim is not maintain in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/16/2013 | Routine | |
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