okay, here’s a breakdown of the inspection report, categorized for clarity and highlighting key areas of concern. I’ll organize it into sections: Critical Violations (Immediate Action Needed),High Priority Violations (Correct within 10 days),and General/Lower Priority Violations (Correct as soon as possible). I’ll also include a summary at the end.
Crucial Note: This is an interpretation of the report. The official interpretation and enforcement actions are determined by the MCOPH (Montgomery County Office of Public Health).
I.CRITICAL VIOLATIONS (Immediate Action Needed – Potential for Foodborne Illness)
These require immediate correction to prevent foodborne illness.
* Pest Infestation (Multiple Instances – 38):
* Roach-like insects observed throughout the facility.
* Rodent-like pest observed in the basement.
* Rodent droppings observed throughout the facility and basement shelving.
* Deceased rodent observed in the basement.
* Required Action: Immediate removal of pests, thorough cleaning and sanitizing of affected areas, professional pest control treatment. Proof of treatment must be provided to MCOPH within 10 business days.
* improper Thawing (35):
* Frozen fish and chicken being thawed at room temperature.
* Required Action: Thaw food using approved methods (submerged under running water, in the refrigerator, or as part of the cooking process). Ensure thawed food stays below 41°F.
* uncovered Food in Refrigeration (15):
* food uncovered throughout refrigeration units.
* Required Action: All food must be covered or properly stored in containers to prevent contamination.
* Back Door Open (39):
* Back door open at time of inspection.
* Required Action: Keep doors closed to prevent pest entry and contamination.
II.HIGH PRIORITY VIOLATIONS (Correct within 10 Business days – Potential for Foodborne Illness or Significant Risk)
These require correction within 10 business days to avoid further action.
* Unclean Food-Contact Surfaces (16):
* inside of microwave unclean (repeated violation).
* Can opener blade unclean.
* required Action: Thoroughly clean and sanitize all food-contact surfaces after each use.
* Lack of Date Marking (23):
* Date marking lacking on food containers in refrigeration.
* Required Action: Properly date mark all refrigerated, ready-to-eat foods.
* Pest Control Proof (38):
* Facility has 10 business days to provide proof of next professional pest control treatment to MCOPH.
* Required Action: Schedule and complete pest control treatment, and submit the report to MCOPH.
* Surfaces Not Meeting Code (55):
* Floor tiles at top of basement stairs cracked.
* required Action: Repair or replace damaged surfaces to ensure they are smooth, continuous, nonporous, and easily cleanable.
* New Violation: Unclean Surfaces in Kitchen (55):
* Surfaces observed unclean throughout the kitchen.
* Required Action: Clean and sanitize all affected areas. A follow-up inspection will be conducted.
III. GENERAL/LOWER PRIORITY VIOLATIONS (Correct as Soon as Possible – Affects Overall Sanitation & Operation)
These should be addressed to maintain a sanitary and compliant facility.
* Handwashing Supplies (10):
* Facility lacking soap and drying towels at hand sink.
* Required Action: Ensure adequate soap and drying towels are always available at handwashing sinks.
* Improper Utensil Storage (43):
* Utensils stored in improper storage areas.
* Required Action: Store utensils in designated, clean, and sanitary storage areas.
* Non-Food Contact surface cleanliness (49):
* Area between grill and table unclean.
* Dust build-up on ceiling vent in women’s restroom.
* Required Action: Regularly clean and maintain all non-food contact surfaces.
* License Posting (1):
* Original MCOPH Food Establishment License not posted conspicuously.
* Required Action: Post the license in a visible location for public view. Apply for a duplicate if necessary.
* Canned Goods (39):
* Canned food items stored in open original aluminum can.
* Required Action: Store canned goods in their original,unopened containers.
* Lack of Thermometers (36):
* Facility lacking visible accurate thermometers in several cold units.
