The purpose of this visit was to conduct a follow-up inspection for cold holding food items that were received from central kitchen.
NOTE:
- Observed the walk-in refrigerator at 41F and the food items from the central kitchen in the walk-in cooler as follow:
Eggplant & Roasted Pepper Dipping - 41F
Harrisa - 41F
Crazy Feta - 41F
- The Person-in-charge (PIC) had re-organized the walk-in refrigerator.
- The front prep table at right was observed at 40F.
No violation noted during this evaluation. | 09/08/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection. This main focus of this visit was to inspect the cold holding remperature in the walk-in refrigerator. The Potentially Hazardous Food (PHF) items in the walk-in refrigerator were observed out of temperature during last inspection on August 25, 2015. The PHF was observed at 44F and 45F on last inspection when the walk-in refrigerator was holding 41F.
During this visit the PHF temperature was taken from the walk-in refrigerator. The walk-in refrigerator was observed at 41F. Food items from the central kitchen was received at below 40F. The food received temperature log was reviewed. The walk-in refrigerator was holding at 41F. PHF that were received on August 28, 31, and September 2 were observed. PHF that were received on August 28 & 31 were holding 43F. Recommended the Person-in-Charge (PIC) to reorganize the food items in the unit to test the temperature for the food items. Also recommended to have a refrigerator company re-adjust the thermostat.
Discussed the some other options to achieve the cold holding temperature with the PIC. Also discussed the enforcement policy with PIC after consulting with District Standardization Officer (DSO) from HD.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1-DR prep refregerator at the serving line (Right) (49F/49F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Store food items in ice to maintain the 41F or below. Per PIC, the food items will be removed every 2 hours (TIME VS TEMPERATURE) until the unit is fixed. The food items from the bottom was moved to the Delfield 1-DR undercounter. Provide a copy of service receipt to the Health Department with in 7 days.
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09/02/2015 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment which turned into routine inspection.
NOTE:
- Provided a copy of cooling sign to help PIC to cool food items. Monitor the cooling temperature.
- Observed food stored in the Alto Sham in a manner that would prevent hot air circulation in the unit. The food items were not holding 135F. DO NOT store food items all the way in the back of the unit. Allow the hot air to circulate to maintain hot holding requirement (135F or above).
- Advised PIC to monitor cold holding temperature and cooling procedure.
- Calibrated the thermometers at site to determine the accuracy.
- Food items in the walk-in refrigerator was taken after calibration.
- Temperature logs for food receive was reviewed with the PIC.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Traditional Hummus (45F), Spicy Tomato Paste (44F). The food items were determined to be prepared more and placed into Walk-in refregerator for more than 4 HR per discussion.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Food items were discarded. Discussed with the PIC. Provided a copy of cooling sign to help Person-in-charge (PIC) to cool food items.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Meatballs (129F), Diced Chicken (133F), Braised Beef (116F) in Alto Sham. Food items were determined to be out of temperature less than an hour.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Food items were re-heated at 165F or above fore 15 seconds. Discussed with PIC about Hot hold requirements.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tzaztiki sauce (44F) - 7 Containers, Traditional Hummus (43F), Crazy Feta (44F) - 4 Containers, Roasted Pepper Hummus (44F), Eggplant Dip (44F) - 2 Containers, Spicy Tomato paste (43F) in big containers.
: Crazy Feta (44F), Traditional Hummus (44F), Eggplant Dip (44F) in small Containers in Walk-in refregerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All the food items were discarded. Disuccsed with PIC about Cold Hold temperature requirements.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1-DR prep refregerator at the serving line (Right) (49F/49F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Store food items in ice to maintain the 41F or below. Per PIC, the food items will be removed every 2 hours (TIME VS TEMPERATURE) until the unit is fixed. The food items from the bottom was moved to the Delfield 1-DR undercounter. Provide a copy of service receipt to the Health Department with in 7 days.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back prep area was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Hand washing sink was made available to wash hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap dispenser was not dispensing soap at the back prep handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Provide hand soap at the back prep sink.
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08/25/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- A cross contamination prevention guideline was provided to the Person-in-Charge (PIC).
- Recommended to re-organize the walk-in cooler. Discussed the details with the PIC.
- Advised not to overfill the containers on the line to prevent possible temperature violation.
- Discussed the Active Managerial Control (AMC) with the PIC. Provided a AMC information handout.
- Cooling sign was provided to the PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Felafel (53F), Lamb meatball (52F), Marinated chicken (56F) in the delfield 1 DR.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were moved to an unit to hold 41F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and was unable to maintain cold food at or below 41°F: Delfield 1DR refrigerator (56F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Delfield refrigerator was adjusted final ready of temperature was 36F.
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03/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer wiping cloth bucket: 250 ppm. The following good retail practice was discussed during the inspection: wet nesting of kitchenware
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 2 stainless steel pans drying after warewashing observed to have food debris.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: Discussed importance of thorough wash and rinse procedures, prior to sanitization, with PIC. Pans were returned to warewashing area.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. NOTE: Provide service invoice for dishmachine to Health Department within 10 days.
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09/18/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Dishmachine turned thermolabel black. Quaternary ammonia sanitizer in 3 vat sink/ wiping cloth bucket (initial,final): 300/ 50 ppm.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw lamb meatballs in 1 dr UC cooler near grill.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of <150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC had sanitizer concentration corrected.
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03/28/2014 | Routine | |
The purpose of this inspection was to conduct a risk factor evaluation. Dishmachine turned thermolabel black. Quaternary ammonium sanitizer in wiping cloth bucket: 200 ppm. The following good retail practices were discussed during the inspection.: Install thermometers in both undercounter coolers of serving line, refill paper towels in men's restroom as needed.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground meat and non-comminuted meats stored immediately next to one another in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: PIC adjusted storage order.
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10/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Facility had been open approximately one week. Water heater information: AO Smith BTH 120. Quatermary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 400ppm/150ppm. PIC advised pest control operator service will be provided monthly. PIC advised hood to be serviced monthly, and grease extractors are cleaned nightly. PIC advised all hot held food disposed of at the end of the night, except soup/sauces in unopened sous-vide containers. Discussed importance of not overfilling serving line cold/hot hold containers so that required cold/hot hold temperatures are continuously maintained.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw pork sholder.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: PIC corrected storage order.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: ground beef thawing in sink of still water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: rice,flour.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 vat sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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03/07/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 02/22/2013 | Pre-Opening | |
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