- Facility has an adequate supply of hot water. The 3-compartment sink measured at 136'F and the handsink water temperature measured at 126'F. PIC stated the heating element in the hot water heater was replaced this morning.
- The walk-in cooler is holding proper temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition: cooked chicken wings in the tall reach-in cooler, cooked lasagna in the under-counter reach-in cooler, cooked pizza sauce and cooked bacon in the walk-in cooler.
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.
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10/29/2015 | Follow-up | |
Inspection conducted due to complaint received.
Discussed with the person in charge:
1. PIC stated a repair company came to the facility yesterday to inspect the hot water heater and a new heating element is on order. PIC stated the heating element should be repaired and the hot water heater will be functioning properly by tomorrow morning. Permission granted from the RAHD Food Supervisor to allow water to be heated on the stove to greater than 100'F and placed in the temporary handwashing set-up to allow for proper handwashing. EHS will return tomorrow morning when the facility opens to ensure the hot water heater has been repaired.
2. Ensure the hamburgers in the back 2-door reach-in cooler continue to cool properly within the cooling parameters.
3. Facility uses a pre-mixed quaternary ammonium sanitizer at the 3-compartment sink. Since there is no hot water available to make the correct sanitizer, chlorine bleach will be used.
4. Fax copies of previous walk-in cooler repair invoice/service report in addition to the invoice/service report from this repair.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over lettuce in the 2-door reach-in cooler. PIC relocated the eggs during the inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Creamer (47'F), homemade pizza sauce (46'F), shredded cheese (46'F), cooked bacon (47'F) were measured cold holding at improper temperatures in the outdoor walk-in cooler. PIC contacted a refrigeration repair company during the inspection. PIC stated all foods will be relocated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition: cooked chicken wings in the tall reach-in cooler, cooked lasagna in the under-counter reach-in cooler, cooked pizza sauce and cooked bacon in the walk-in cooler.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice chute on the soda machine at the wait station were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice chute at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Ensure the hot water heater is repaired and functioning properly.
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10/28/2015 | Routine | |
Discussed with the person in charge:
1. PIC at the facility today is knowledgeable about food safety and employee health.
2. Contact the health department when the walk-in cooler is repaired.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed a wet cloth wiping cloth stored on the food prep table. PIC placed in a sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lasagna (47'F), cooked hamburgers (50'F), marinara sauce (46'F), and pizza sauce (46'F) were measured cold holding at improper temperatures. PIC stated all items were placed in the walk-in cooler last night. PIC stated all potentially hazardous food items will be relocated to another cooler that is holding proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the 3-compartment sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich prep unit and the small white cutting board on the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC stated an order has placed for new cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer. PIC cleaned and sanitized the equipment during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed several gaps along the screen door to the back entrance of the kitchen and the screening to be in poor repair.
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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/02/2015 | Follow-up | |
Discussed with the person in charge:
1. Strongly recommend the person in charge attend food safety training
2. Time as a public health control for pizza slices
3. Employee health policy sample provided
4. In-use utensils are changed every 1.5 hours
5. Cooling procedures - handouts provided
6. PIC stated the repair company will be contacted to service the walk-in cooler. Until the walk-in cooler is repaired, do not store any potentially hazardous food items in the unit.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Discussed proper temperature requirements during the inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Discussed symptoms associated with foodborne illness and reporting of illnesses during the inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed a food employee wearing gloves handle an improperly stored wet wiping cloth and then proceed to handle ready-to-eat foods without changing gloves and washing her hands. Discussed with the food employee glove use and handwashing procedures.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth stored on the sandwich prep unit. PIC placed the wiping cloth in the sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several boxes of food stored on the floor in the walk-in freezer. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Homemade tomato sauce (95'F) in the walk-in cooler prepared the previous day was noted not being adequately cooled to prevent the growth of harmful bacteria. PIC discarded the tomato sauce during the inspection. Proper cooling methods and procedures discussed.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked bacon (47'F) and pizza sauce (46'F) stored in the walk-in cooler were measured cold holding at improper temperatures. PIC relocated the potentially hazardous food items stored in the walk-in cooler to another refrigeration unit that is holding proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) in the under-counter reach-in cooler and 2-door reach-in cooler are not properly dated for disposition: 1. cooked pasta portions 2. cooked chicken wings 3. sliced tomatoes 4. several sliced deli meats
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Food employee labeled the pizza with the proper time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Observed sausage pieces stored in a to-go bag in the pizza prep unit and lettuce stored in a trash bag in the 2-door reach-in cooler. Discussed proper food storage containers with the person in charge. PIC removed the sausage pieces from to-go bag.
Correction: Store food in equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following are not corrosion resistant, nonabsorbent, and/or smooth: 1. soiled towel under the microwave (CORRECTED) 2. duct tape on the shelf above the sandwich prep unit 3. unsealed wood behind the toaster. PIC removed the towel during the inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units throughout the facility.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the 3-compartment sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep unit and the small white cutting board on the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC stated an order has placed for new cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. dough mixer 2 meat slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. interior of all prep units and refrigeration units 2. shelving above the sandwich prep unit 3. caulking at the 3-compartment sink
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Several plates and bowls along the cook's line were observed to be stored with the food or lip-contact surface facing upward. Recommended to the PIC to place a solid shelf over the equipment for protection or to cover/wrap the top plate/bowl to avoid contamination during storage.
Correction: Store all tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Hot water was not available at the handsink at the beginning of the inspection. PIC adjusted the hot water valve under the sink to ensure hot water is provided at the handsink.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3-compartment sink are leaking. PIC stated a work ordered as been placed and is scheduled for repair this week.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed several gaps along the screen door to the back entrance of the kitchen and the screening to be in poor repair.
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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall in the pizza prep area are 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed chemical spray bottles not properly labeled. PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed several containers of ant killer in the facility. PIC removed the containers of any spray and stated a certified pest control company is used.
Correction: Restricted used 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.
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08/05/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Handouts covering a variety of food safety items were left with the Person in Charge.
2. Employees highly recommended to take a food handlers course or detailed on-the-job training regarding safe food handling practices. Hand washing and proper glove use training especially is highly recommended for food handlers.
3. Several items were corrected during today's inspection. Continue working to maintain these items as corrected and to correct remaining items. A follow-up inspection on all items listed in today's report will be conducted in approximately 30 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Hand outs were left with the Person in Charge, including information regarding upcoming food safety courses.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee rinse his hands at the hand sink. No soap was used during the hand wash process. Discussed proper hand washing procedures with the person in charge, who then discussed it with the employee.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee return inside from the out-door walk in cooler and immediately begin preparing food items without first washing his hands. Discussed observation with the Person in Charge, who discussed it with the employee.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed a case of raw shell eggs stored above a package of pre-cooked chicken breasts and a box of lemons in the outdoor walk in cooler.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Employees observed handling raw cheese-steak meat and then handling sub rolls and cheese while wearing the same gloves. Employee was also observed wiping gloves on his apron and dry wiping clothes rather than removing soiled gloves and washing his hands. Discussed observation with the Person in Charge, who then discussed it with the employee.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on cutting boards and prep tables between uses at the start of the inspection. Person in Charge placed them in quaternary ammonium sanitizer solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced deli meats and cooked spaghetti in the reach in cooler were observed 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.
- Sanitizing Solutions, Testing Devices
Observation: The person in charge was not able to produce a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza prep cooler door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the interior of the pizza prep unit, and the floor mizer are noted with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Employee Accommodations, Designated Areas
Observation: Observed employee jackets stored among canned goods in the dry storage area, and observed employee cell phones and keys stored on shelving among clean plates.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls near the pizza prep cooler and pizza ovens were 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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12/05/2014 | Routine | |
This follow up inspection was conducted at the request of the PIC. Facility has not yet opened to public. All identified hazards noted on the routine inspection report dated 12/30/2013 have been corrected.
No violation noted during this evaluation. | 01/21/2014 | Follow-up | |
No food prep observed during inspection.
Facility is in substantial compliance with the rules and regulations set forth by The Virginia Department of Health regarding restaurants. Permit issued.
Recommend: installing dump sink in bar area to prevent dumping in hand sink.
Facility as requested a follow up inspection prior to opening to the public.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign provided to PIC.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout establishment 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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12/30/2013 | Routine | |
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