- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Cooling* (corrected on site)
Observation: Rice cooked yesterday(66F today) noted not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Cutting Surfaces
Observation: Two cutting boards are deeply scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(lumpia wrapper bags) were observed reused for the storage of lumpia in the freezer.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: spice cart, table bottoms, stands.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of single service items observed stored on the hall floor, unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches off the floor.
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01/05/2016 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: Clean equipment observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/09/2015 | Routine | |
*Discard all used or soiled aluminum foil pans.
- Food Storage Containers - Identified with Common Name of Food
Observation: Some bulk food containers are not labelled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Rice scoop improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 with their handles above the top of the food within containers or equipment that can be closed. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Sodas stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in the Kenmore freezer.
Correction: Ensure frozen food is maintained frozen.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wall mounted shelving is not nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following: cart by fryer, slicer.
Correction: Clean and sanitize these surfaces.
- Critical: Handwashing Lavatory*
Observation: The men's room is out of service at this time (repainting/decorating).
Correction: Return the second rest room to service promptly.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Green walls and some ceiling tiles noted in need of cleaning.
Correction: 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.
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05/26/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: Two cutting boards (white and red) are scratched and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: wire rack baskets, green plastic bag holder, rice box.
Correction: Clean and sanitize these surfaces.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine products in the ladies room.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: one light out in exhaust hood, some kitchen wall areas in need of repainting.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, ceilling tiles by vents exhaust hood filters noted in need of cleaning.
Correction: 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.
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01/27/2015 | Routine | |
Health Permit renewed.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer container observed reused for the storage of othwer foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the refuse container in the ladies room.
Correction: Provide a cover to the refuse container in the ladies room.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Ladies room door is not fully self closing.
Correction: Repair door so that it is tight fitting and fully self closing.. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls noted in need of cleaning.
Correction: 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.
- Critical: Toxics - Poisonous or Toxic Material Containers*
Observation: A container previously used to store poisonous or toxic materials is being used to store sugar.
Correction: Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.
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10/30/2014 | Routine | |
Establish Employee Training Records and Employee Health Policy(sample provided).
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. Maintain documentation of training onsite.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice scoops improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other food.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: cart, wire racks, Hot point freezer, True refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment washed were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Ladies room door is not fully self-closing.
Correction: Repair door so that it closes fully when released. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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 to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, exhaust hood filters noted in need of cleaning.
Correction: 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.
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08/04/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use rice scoop improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In running water of sufficient velocity to flush particulates to the drain. 3) In a container of water if the water is maintained at a temperature of at least 135°F.
- Sanitizing Solutions, Testing Devices
Observation: The sanitizer test kits observed in need of replacing (missing color chart, fading strips,..).
Correction: Obtain a new complete sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed cleaned and saved for reuse.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: bottoms of prep tables, some oven mitts, spice cart.
Correction: Clean and sanitize these surfaces.
- Toilet Room Receptacle Covered
Observation: There is no cover to the trash container in the ladies room .
Correction: Provide a cover to the refuse container in the ladies room .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some low wall areas noted in need of cleaning.
Correction: 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.
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05/09/2014 | Routine | |
*Manager registered for Feb. recert class.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Water bottles observed stored on the floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Eliminate gaps between filters. *Additional filter has been ordered.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed grease, food deposits, or other soil on the following: wire racks and baskets, slicer.
Correction: Clean and sanitize these surfaces.
- Toilet Rooms - Enclosed
Observation: Ladies' room door misaligned, not fully self- closing.
Correction: Repair the door so that it closes completely by itself. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some kitchen ceiling tiles, vents noted in need of cleaning.
Correction: 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. *If they can not be cleaned, replace tiles with smooth, nonabsorbent, washable ones.
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02/11/2014 | Routine | |
Good job.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil in the Montgomery Wards freezer.
Correction: Clean and sanitize these surfaces.
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11/12/2013 | Routine | |
- Jewelry - Prohibition
Observation: Employee wearing a watch on their arm while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that some foods in the freezers are not protected from contamination because they are not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensil (rice scoop) improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 with their handles above the top of the food within containers or equipment that can be closed. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding*
Observation: The leftover chicken was not reheated to 165F prior to placing in the steam table. It was also combined with the fresh product cooked today.
Correction: Rapidly reheat food for hot holding to 165°F before placing in a hot holding unit. Do not mix leftovers with new product.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service item(milk jug) observed reused for the storage of oil.
Correction: Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located on a food shelf where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Exhaust hood and filters noted in need of cleaning.
Correction: 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.
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08/13/2013 | Routine | |
.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses: sitting in room temp water.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Display
Observation: The fried plantains on display is not protected from contamination.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Inverted soda crates observed used a s storage racks.
Correction: Provide an approved rack with at least 6" tall legs. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and free of cracks and crevices.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the slicer.
Observed an ice build up in the Haier refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
Defrost the refrigerator and eliminate the gap at the door.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Exhaust hood and filters noted in need of cleaning.
Correction: 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.
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05/16/2013 | Routine | |
Many improvements noted. Looks good!
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the ladies' room. Towel dispenser broken in the men's room.
Correction: 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 to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Exhaust hood and filters noted in need of cleaning.* Fan does not appear to be pulling at full capacity.
Correction: Clean the exhaust hood and filters. Evaluate fan system to ensure proper operation.
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02/19/2013 | Follow-up | |
*SEVERAL CRITICAL AND/OR REPEAT VIOLATIONS OBSERVED. REINSPECTION IN 30 DAYS, CORRECT ALL BY THAT TIME.
- Critical: Hands - When to Wash*
Observation: Food employees failed to wash hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered foods in the refrigerators and freezers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or new wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses: rice scoop in room temperature water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In running water of sufficient velocity to flush particulates to the drain. 3) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Foods in second steam table hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. *Use pans that fit down into the unit to maintain the foods' temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Contact paper observed installed on shelves under prep table. Cardboard and newspaper observed lining shelves and cart.
Correction: Remove all contact paper, newspaper, and cardboard lining shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: The milk crates used as a stand for the rice warmer and scoop holder are not designed or constructed to be smooth and it contains crevices, chips, or pits that can not be easily cleaned.
Correction: Replace the plastic crates. Provide a stand with 6" legs that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of the microwave is peeling.
Correction: Resurface the interior of the microwave oven so that it is smooth and easily cleanable.
- Good Repair and Calibration of Thermometers
Observation: Thermometer in the Hot Point is broken.
Correction: Replace the thermometer.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(ones that food came in originally) and old shopping bags were observed reused for the storage of other foods.
Correction: Do not reuse any manufacturer containers, wrappers, or shopping bags for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.*Breaker kicked
Correction: *Heater repaired at this time.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table blocking its use.
- Critical: Plumbing System Maintained in Good Repair
Observation: The hand sink basin in the kitchen is clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Aids and Devices - Use Restrictions
Observation: Roll of toilet tissue hung over prep table.
Correction: Remove the roll of tissue from the table area.
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01/16/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Fish.
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air vent on ceiling in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: 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.
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02/23/2012 | Routine | |
Restaurant representatives - add corrected or new information about Maymar International Food, 805 Battlefield Blvd. N 107, Chesapeake, VA 23320 »