Saigon Bakery & Deli, 6773 Wilson Blvd, Falls Church, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 15, 2009 | Follow-up | - | - | Details / Comments |
|
August 11, 2009 | Routine | 9 | 10 | Details / Comments |
|
May 05, 2009 | Critical Procedures | 6 | 0 | Details / Comments |
|
February 05, 2009 | Routine | 3 | 5 | Details / Comments |
|
January 06, 2009 | Follow-up | 4 | 6 | Details / Comments |
|
December 22, 2008 | Critical Procedures | 8 | 10 | Details / Comments |
September 15, 2009 (Follow-up)
Violations:
- 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pate and egg roll in cooler at 44F
Potentially hazardous foods shall be held cold at a temperature of 41F or below - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: vietnamese ham, yogurt and flan
ANY refrigerated, ready-to-eat, potentially hazardous foods (that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by 5 pm - 3-501.17(B) - Critical The date marking on the opened container of the following read-to-eat, commercially processed food exceeded the manufacturer's use by date that is based on food safety. thawed pate
Any refrigerated, read-to-eat, commercially processed potentially hazardous foods that are held for more than 24 hours after opening shall be clearly labeled with a "USE BY" date, not exceeding 7 TOTAL DAYS; correct by 5 pm - 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s) - time variance banana leaf wrapped rice cakes
If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance - 7-102.11 - Critical Repeat Working containers of bleach not properly labeled with a common name.
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. - 7-201.11(A) - Critical Repeat Observed ammonium carbonate additive stored over food preparation area.
All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
The purpose of today's follow up inspection was to observe status of corrective actions required for critical violations cited in report issued on 8/11.
The following critical violations have been corrected:
3-101.11 - Food Condition / Safe, Unadulterated, and Honestly Presented
3-301.11(B) - No Bare Hand Contact with RTE Foods
4-601.11(A) - Equipment / Food-Contact / Visibly Clean
4-602.11(C) - Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
Thank you for your efforts.
August 11, 2009 (Routine)
Violations:
- 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items - 3-101.11 - Critical The following food item(s) is observed to be unsound or adulterated: moldy squash
ALL food shall be safe, unadulterated and honestly presented - 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: rice crepe
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. - 3-304.14(B)(1) - Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-305.11(A)(3) - Repeat Food stored on the floor in freezer
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. - 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - ham and flan in display case at 48F each
Potentially hazardous foods shall be held cold at a temperature of 41F or below; PHFS are being relocated to alternate refrigerator. - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: flan, yogurt, ham, tropical drinks.
ANY Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business - 3-501.19(A) - Critical Repeat The facility's labelling system for TPHC PHFs such as rice crepes, tofu, sausage, ham and noodle at service line did not meet the requirements for the use of time as a public health control. the same is also true for self service a la carte wrapped sweet rice, rice flour items, and banana leaf wrapped items.
If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance; see handout provided - 4-501.11(A) - Before and after thermostat adjustment, display refrigerator found not maintaining PHFS at required 41f . Temperature observed at 50F
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. - 4-502.13(A) - Manufacturer containers were observed reused for the storage of various foods
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse - 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: wall panels around oven and large buckets.used for dry storage.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. - 4-602.11(C) - Critical Repeat Observed in use utensils from buffet line and other areas are not washed, rinsed and sanitized at four hour intervals
If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. - 4-903.11(C) - Take out containers were not labelled
Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. - 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. - 6-301.12(B) - Observed that the continuous towel system in kitchen is not operational.
Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. - 6-501.12(A) - Observed that the floors are in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. - 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Machine oil found unlabelled.
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. - 7-201.11(A) - Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Unlabelled machine oil found in close proximity to bagged produce.
All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, etc.
The purpose of this visit was to conduct a routine inspection.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.
Hot Water Heater: from file; Rheem G91-200; 199,000BTU; 193.8gph recovery @ 100F rise.
Dishwasher: NA
Hood System: contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly
Time as Public Health Control - see handout to assist with compliant labelling
Additional corrective actions are required to reduce or eliminate potential risk to the food service operation. Note that the labelling requirements falling under 3.501.17A1 and 3.501.19A1 must be completed promptly. I have spoken in detail with two Certified Food Managers to ensure they understand what is required of the facility with regards to achieving substantial compliance. Thank you for your assistance and cooperation. The contents of any further actions on behalf of the Health Department including a Notice of Violation letter can be addressed by calling the Food Safety Management Team.
May 05, 2009 (Critical Procedures)
Violations:
- 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. See handout provided - 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pork stored over steel pot containing herbal drink
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bottled soy milk at room temperature at 240 pm
Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - yogurt, ham etc
ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS - 3-501.19(A) - Critical Repeat Incomplete written procedures for the use of time as a public health control with the following potentially hazardous food item(s) - rice cakes, pork rolls, mung bean cake and any other foods on display table falling under previously issued time variance agreement
If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance and maintained in the food establishment. Each labelled package must include a discard time of 4 hours post preparation. See example label provided by EHS and ensure that each package is properly labelled according to Variance agreement originally issued Dec '08 - 4-602.11(C) - Critical Observed utensils were not sanitized at four hour intervals.
If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
Today's critical procedures inspection revealed that additional corrective actions are required to reduce or eliminate potential risk to the food service operation. Note that the labelling requirements falling under 3.501.17A1 and 3.501.19A1 must be completed promptly. I have spoken in detail with two Certified Food Managers to ensure they understand what is required of the facility with regards to achieving substantial compliance. Thank you for your assistance and cooperation. The contents of any further actions on behalf of the Health Department including a Notice of Violation letter can be addressed by calling the Food Safety Management Team.
February 05, 2009 (Routine)
Violations:
- 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, or hair nets to effectively keep their hair from contacting exposed food, and clean equipment - 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - raw wrapped ground pork stored over covered sauces in cooler
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-305.11(A)(3) - Repeat Food stored on the floor in cooler/freezer
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soups, ham in upright display unit as well as any in house made cooler stored tofu that is not sold within 24 hours
ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS - 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): various rice cake products on self serve table.
If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption. Note: TPHC variance labels are already in place for buffet entrees such as tofu and noodles. - 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged): upright True unit
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, in accordance with manufacturer's specifications. - 4-903.11(A) - Wrapped cart of new single use plastic bottles for soy milk bottling
Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor - 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the rear door. Contractor report indicated unseen wall perforation behind ice machine
Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
Follow up conducted to observe corrective actions required in report issued on 1-06-09. Note that repeat critical violations may require additional correspondence from Health Department to your establishment. Any questions regarding content of letter may be directed to Food Safety Section Management at 703-246-2444.
January 06, 2009 (Follow-up)
Violations:
- 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Tofu found at service line at 70F and above.
The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly from 135F to 70F in two hours or less and from 70F to 41F in 4 hours or less - 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: rum glaze in spray bottle
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food; For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer - 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving. - 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. - 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet rice at service line found at 75F
Potentially hazardous foods shall be hot held at a temperature of 135F or above; maintain adequate hot water depth for these items. - 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: two trays of tofu cubes at 70F.
Potentially hazardous foods shall be held cold at a temperature of 41F or below. Given the length of time that has passed since preparation, these foods are to be discarded. - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: yogurt in display case.
ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS - 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): rice cake, ground beef, stuffed rice crepe and other items
If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance - 4-501.11(A) - Repeat The cooler is not currenlty operating as required to cold hold food at a temperature of 41F or less.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
Follow up inspection cited some repeat critical violations that have not been corrected since Dec 22nd. Please ensure that each wrapped item at self serve table is labelled with Time Variance label reflecting discard time (not to exceed four hours from preparation time).
Please review handout on cold and hot holding requirements as well.
December 22, 2008 (Critical Procedures)
Violations:
- 2-103.11(I) - Corrected During Inspection Employee was washing utensils in handsink.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration - 2-301.14(A)-(I) - Corrected During Inspection Critical 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 that could contaminate the hands.
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. - 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pork stored over butter in cooler; steak stored on bagged berries in freezer.
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer - 3-305.11(A)(3) - Canned goods were stored on the floor
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks - 3-501.13(A)-(D) - Observed the following food thawing using an improper method: food thawing on table at room temperature
Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below or 3) as part of a cooking process - 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: noodle, rice and tofu at 100F at service line
Reheat product to 165F then store consistently at 135F or above. - 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: steak and pork at 47F in cooler
Potentially hazardous foods shall be held cold at a temperature of 41F or below - 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: jello, soup, cha chay etc.
ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below; correct by close of business - 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): rice noodle, egg cake and other items on display tables.
If time only is used as a public health control for a working supply of potentially hazardous written procedures shall be prepared in advance. Labels must reflect the discard time for each item; discard time is to be 4 hours or less from preparation time - 4-204.112(B) - There was no temperature measuring device located in the refrigeration equipment:
Cold or hot holding equipment used for the storage of potentially hazardous foods with at least one integral or permanently affixed temperature measuring device - 4-501.11(A) - The cooler unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded - 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of various foods
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. - 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: can opener blade.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine - 4-903.11(C) - Corrected During Inspection Some take out containers were observed stored unprotected
Single-service items shall be kept in the original protective package or stored by using other means that afford protection - 6-501.16 - Repeat Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: from file; Rheem G91-200; 199,000BTU; 193.8gph recovery @ 100F rise.
Dishwasher: NA
Hood System: missed fall '07 cleaning
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly
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