| No violation noted during this evaluation. | 07/31/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Toilet Rooms - Enclosed
Observation: The up stairs toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the kitchen handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/05/2014 | Routine | |
| No violation noted during this evaluation. | 08/16/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: Taboulch @ 45°F, Shaw Sauce @ 50°F, Falafel @ 49°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/13/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures, line reach-in unit @ 52°F, produce unit @ 50°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/08/2013 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cold holding units not working properly, condensate leak in one unit, produce unit not cooling properly.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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08/01/2013 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Cold holding units not working properly, condensate leak in one unit, produce unit not cooling.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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07/30/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: several food products out of proper temperature, prep unit @ 52°F, two door reach-in unit @ 60°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Grease / food debris: exhaust hood, under the stove and stove eyes. Ice build-up in the reach-in freezer
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Critical: Water Capacity*
Observation: Hot water at the handsink and 3 compartment sink below proper temperature.
Correction: Turn up or replace the hot water heater for proper sanitization temperatures.
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07/23/2013 | Routine | |
Facility ready to open
No violation noted during this evaluation. | 05/06/2013 | Routine | |
- Temperature Measuring Devices
Observation: Thermometers needed in all reach-in, prep units, and freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located thru the kitchen does not meet the standard of: smooth, durable and easily cleanable, gaps & cracks in several locations. The ceiling above the back slicer needs paint, surface material is chipping.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the back prep and dishwash area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/29/2013 | Pre-Opening | |
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