REMINDER:
Train and observe all employees for hand washing, bare hand contact, sanitizing food contact surfaces after washing.
- 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: Naan
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. Note: Naan discarded.
- 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 beef stored above raw fish--walk-in refrigerator.
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).
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink near cashier used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/17/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note: Feta cheese on prep refrigerator not cited for cold holding because all the other temperature including ambient temperature is below 41F. Recommend the employees to prechill Potentially hazardous foods (PHFs) before putting it on prep top.
Facility Data:
Hood: Every 6 months and filters every week.
Pest Control: Every 2 weeks. Note: Observed 3-4 drain flies no other pest activity noted. Discuss with pest control operator about preventing and treating drain fly infestation. (Due next week).
Grease Trap: Monthly.
Recommendations:
1) Clean the strainer under the prep sink everyday (it has rice in it).
2) Write down receiving temperatures for PHFs on invoice.
REMINDERS:
1) Monitor receiving temperatures for PHFs.
2) Monitor datemarking and cleaning procedures for food contact surfaces.
3) Do put plastic around the drainage pipes under 3-vat sink. (It can attract flies).
4) If chlorine is used for buckets, provide test strips for chlorine/bleach solution.
5) Monitor hot holding temperatures for food in warmer.
6) Food contact surfaces (like big pots, preparation table, cutting boards) should be washed with soap water, rinsed with clean water and finally cleaned with sanitizer solution.
7) Train employees to close the lid of the dumpster outside after they use it. (It is a shared dumpster).
8) Label bottle of olive oil. (only one item not labeled).
9) Replace the thermometer inside the 1DR continental refrigerator (it was reading 20F ) the temperature inside was around 35F. The thermometer on the door was at 30F.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: New employee under training.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands in between glove/task changes. Observed employee cleaning the rinse sink and failed to wash hands before wearing new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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 above raw beef--1DR upright refrigertor and walk-in refrigerator.
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).
- 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 counter.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken (special dish for today) in warmer 109F.
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. Note: Reheat and adjust thermostat for warmer.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk and soda crates found used for the following purposes: storing and packaging foods.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2DR prep refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: Replace the gasket for the refrigerator.
- 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 3-vat sink with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm based on the manufacturer's use directions and using the appropriate test kit.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Observed brush used for lemon saffron at cookline broken.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Note: Brush discarded.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces towel used to cover the lid of rice while cooking rice is not visibly clean.
Correction: 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. Note: Discussed with manager they will change the cloth every day instead of weekly.
- Handwashing Sink / Refuse Container Required (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the cookline hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach/chlorine solution was measured at more than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Per manager they do not usually use bleach except for cleaning floors. If plan to use bleach for buckets, provide test strips for chlorine test strips. Solution discarded.
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03/27/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: grilled tomatoes on skewer 72, crispy rice (scraped from the bottom of container) 75F. Note: Tomatoes reheated and crispy rice discarded. **Crispy rice is not sold, but some customers ask for it, so they save it in a metal container. For future the manager agrees to use time as a public health control for both items.
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 Contact Surface/Durable/Nonabsorbent
Correction:
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: Observed knife and butter brush covered with silver foil. Also, the brush used for butter has a metal band. Note: The manager said they will remove the silver foil and wash rinse sanitize the equipment every four hours. They use the foil because knife handle gets too hot for employees near the grill.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the quaternary ammonia-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 sanitizing sink with a concentration of 100 ppm.
Correction: A quaternary ammonia based sanitizing solution shall have a minimum concentration of at least 200 to400 ppm (per the product label) when tested using the appropriate test kit.
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04/19/2013 | Routine | |
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