The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees on how to calibrate food temperature thermometers. Calibrate thermometers regularly (i.e., weekly) to ensure proper food temperatures are being recorded and monitored
2. Please continue to use food temperature logs to record cold holding/hot holding temperatures. Suggestions made to use cooling log to monitor items that are being cooled overnight (i.e., spinach [saag]). Train employees on corrective actions to take when improper cooling is observed.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: SPINACH (X2) cooling for ~16 HOURS hours in the 2 DR COOLER #2 observed at 54F, 52F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ITEMS DISCARDED BY PERSON IN CHARGE.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 2 DR UPRIGHT COOLER- SPINACH COOLING IN DEEP PLASTIC BINS COVERED.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: IN 2 DR UPRIGHT COOLER- LENTILS, POTATO, CHICKPEAKS (44F, 43F, 43F)
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 ITEMS MOVED TO RANDELL 1 DR UPRIGHT COOLER.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 DR UPRIGHT COOLER #1
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. COOLER THERMOSTAT READJUSTED DURING INSPECTION
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use. OBSERVED FOOD TEMPERATURE MEASURING DEVICE IN RANGE OF +/-10F WHEN CALIBRATED IN ICE AND COLD WATER.
Correction: PLEASE CALIBRATE ALL FOOD THERMOMETERS REGULARLY. NFood thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
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03/07/2016 | Routine | |
The purpose of today's visit was to conduct a risk-factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. In addition to taking food temperatures daily, create a food temperature log to monitor cold holding, hot holding, and cooking temperatures
2. Regularly review employee health policy with long-term employees (i.e., quarterly)
3. Create cleaning schedule for non-food contact surfaces
4. Replace/discard any equipment that is in disrepair
No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As noted by the previous inspection, please be take care to date mark ALL ready to eat items held over 24 hours. Suggestions made to keep raita at buffet on ice at all times of buffet operation. Suggested batch labeling all items cooked at same time to facilitate date marking of multiple items. Suggested labeling pan and placing items within pan rather than labeling multiple containers individually. Discussed active managerial control (AMC) and ways to implement it in facility (temperature logs, station/shift managers, training on food handling).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. MULTIPLE RAW CHICKEN CONTAINERS STORED OVER READY-TO-EAT SAUCE, CURRY IN CONTINENTAL 1 DR PREP COOLER IN HALLWAY.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. RAW CHICKEN MOVED BELOW READY TO EAT FOOD.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the PREP COUNTER, CUTTING BOARDS.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. PLACED IN CHLORINE SANITIZING BUCKETS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: TAMARIND SAUCE, ONION KORMA SAUCES, SAMOSA FILLING IN CONTINENTAL 2 DR COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ITEMS DATE MARKED BY EMPLOYEE.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED BOTTLE OF INSECTICIDE IN DRY STORAGE AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. BOTTLE OF INSECTICIDE DISCARDED.
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02/23/2015 | Routine | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:--OBSERVED THREE BINS OF RICE AND SUGAR AND FLOUR WITHOUT LABELS.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.--CERTIFIED FOOD MANAGER PLACED LABELS ON THE BINS DURING TIME OF INSPECTION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED POTATOES, LAMB, AND A PREPARED VEGETABLE SAUCE INSIDE THE CONTINENTAL 2DR REACH-IN COOLER AT COOKLINE WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CERTIFIED FOOD MANAGER PLACED DATE MARKING ON NEEDED ITEMS.
- Physical Facilities Good Repair
Observation: Observed that the BACK DOOR is not maintained in good repair.--OBSERVED OPENING AT BOTTOM OF DOOR THAT COULD ALLOW PESTS INTO THE KITCHEN.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the WALL ABOVE DISH MACHINE( DUST) AS WELL AS THE WALL ABOVE HAND SINK(FOOD DEBRIS) in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.--FOOD EMPLOYEES CLEANED THE WALLS DURING TIME OF INSPECTION.
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09/16/2014 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: --OBSERVED FOOD EMPLOYEE HANDLE NAAN WITH BARE HANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.--EHS PROVIDED TRAINING ON BARE HAND CONTACT. NAAN WAS DISCARDED. EMPLOYEE USED GLOVES TO HANDLE NAAN.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED CHICKEN, SAMOSA MIX, AND COOKED POTATOES, CARROTS AND GREEN BEAN MIXTURE INSIDE CONTINENTAL 2DR UR COOLER WITHOUT DATE MARKING. OBSERVED COOKED CHIC PEAS AND POTATO FRITTERS INSIDE THE CONTINENTAL 2DR UC RI COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
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12/17/2013 | Risk Factor | |
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours RICE cooling for 2 hours in the KITCHEN observed at 115°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--CFM DISCARDED RICE DURING TIME OF INSPECTION
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED VEGETABLES, POTATOES, FRIED POTATOES, SPINACH, CHICKEN AND LAMB INSIDE THE CONTINENTAL 2DR PREP COOLER WITHOUT DATE MARKING. OBSERVED COOKED CHICKEN, LAMB, VEGETABLES, EGGPLANT, AND LENTILS INSIDE THE CONTINENTAL 2DR UR COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
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11/05/2013 | Risk Factor | |
- 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:--OBSERVED RAW CHICKEN OVER RAW SALMON IN THE CONTINENTAL 2DR 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). --CFM MOVED RAW CHICKEN TO THE BOTTOM SHELF OF THE COOLER. EHS PROVIDED TRAINING ON PROPER COOLER STORAGE.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: OBSERVED COOKED CURRY CHICKEN cooling OVERNIGHT in the CONTINENTAL 2DR observed at 46°F. OBSERVED COOKED MASHED POTATOES COOLING OVERNIGHT IN THE CONTINENTAL 2DR OBSERVED AT 46F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--CFM DISCARDED CHICKEN AND POTATOES. EHS PROVIDED COOLING TRAINING TO CFM AND COOK.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED PREPARED SAUCES, COOKED CHICKEN DISHES AND COOKED VEGETABLE DISHES IN THE CONTINENTAL 2DR COOLERS WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PROVIDED DATE MARKING FOR THE NEED ITEMS. EHS PROVIDED TRAINING TO CFM ON DATE MARKING.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.--SANITIZER USED IN WIPING CLOTH BUCKETS AND 3 COMPARTMENT SINK IS QUATERNARY AMMONIA. DISH MACHINE IS BLEACH SANITIZER.
Correction: Obtain a QUATERNARY AMMONIA test kit FOR TESTING WIPING CLOTH BUCKETS AND THREE COMPARTMENT SINK. USE BLEACH TEST STRIPS FOR DISH MACHINE.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --OBSERVED THE CONTINENTAL 2DR COOLER AT 55F.
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.--UNIT CAME DOWN TO 41F DURING TIME OF INSPECTION.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the CONTINENTAL 2DR PREP COOLER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/13/2013 | Routine | |
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