The purpose of this visit was to perform a follow up to assess the cold holding capability of the True 3 door flat top prep refrigerator. The prep refrigerator ambient temperature is at 40F, however it is not holding PHF/TCS food at 41F or below. Do not use this refrigerator to cool PHF/TCS food, additionally please begin monitoring the temperature of the PHF/TCS food inside of this refrigerator frequently. The temperature of PHF/TCS food should remain at 41F or below. An example of a temperature log was supplied to the CFM
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed hummus at 45F, cut tomatoes at 48F in the True 3 door flat top prep refrigerator
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.PUT IN DOWNSTAIRS WALK IN
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04/01/2016 | Follow-up | |
The purpose of this visit was to perform a routine inspection.
Information on Active Managerial Control, cross contamination, datemarking, wash, rinsing and sanitizing at the 3-vat sink, hand washing, datemarking were discussed and given to the CFM. Please submit to the Health Department a HACCP plan for the yoghurt preparation by March 9, 2016.
A follow up to assess the cold holding capability of the True 3 door flat top prep refrigerator and the implementation of an Employee Health Policy or training and knowledge about an Employee Health Policy on or about March 9, 2016.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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.
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 his or her hands after handling raw chicken and before working with cleaned utensils and cooked food
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.EMPLOYEE WASHED HANDS, DISCUSSED WITH THE PIC THE NEED FOR FREQUENT HANDWASHING
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. PIC IN CHARGE DIRECTED EMPLOYEE TO EAT AND DRINK IN THE DINING AREA
- Food Storage / Prohibited Areas / Other Sources (repeated violation)
Observation: Observed unprotected sewer lines and missing ceiling tiles in the dry storage area where canned and bottled good are stored.
Correction: Food may not be stored under other sources of contamination.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation.Observed raw chicken being cut directly adjacent to the one handwashing sink in the kitchen.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. INSTALL A SPLASH GUARD TO THE RIGHT OF THE SINK TO PROTECT THE FOOD AND THE SINK AREA FROM CONTAMINATION
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 44F, hummus at 46F in the True 3 door flat top prep refrigerator
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.MOVED TO THE WALK IN
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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:Cooked spinach, beef and lentil stew, hummus
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.DATEMARKED
- Critical: Variance Requirement for Specialized Processing Methods
Observation: The person in charge described a specialized processing method of yoghurt preparation requiring a variance from the Health Departmen.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans.
- 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:True 3 door flat top prep refrigerator 44F
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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed a dirty trash can lid stored on clean Hobart mixing bowl
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. THE MIXING BOWL WASHED, RINSED AND SANITIZED
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Interior surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed a cutting board wash and rinsed and placed to dry without sanitizing
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.INSTRUCTED THE CFM TO SANITIZE THE CUTTING BOARD. LEFT WITH THE CFM LITERATURE ON SANITIZING FOOD CONTACT SURFACES
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: Observed a second hose bibb installed at the mop sink with a hose that extends into the 3-vat sink with a spray nozzle attached on the end of the hose
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Critical: Sewage System / Operation and Maintenance (corrected on site)
Observation: Observed improper disposal of sewage (i.e. mop water, water used to clean refuse containers).Observed the 3-vat sink unable to drain into the grease trap and backup onto the kitchen floor
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. GREASE TRAP CLEANED AND 3-VAT SINK OPERATING PROPERLY
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site) (repeated violation)
Observation: Employees' medicines are on shelving with food and over food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.HAD THE ITEMS RELOCATED
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02/24/2016 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
RECOMMENDATIONS:
Only store cold PHF/TCS food at the time of service in the True 3 door flat top prep refrigerator.
Designate an area out of the food prep area where employee medications, over the counter medications can be stored.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Butter pat at 43F in the True 3 door flat top prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.MOVED TO WALK IN TO COOL
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Lentil and tomato soup
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.DATE MARKED
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site) (repeated violation)
Observation: Employees' medicines are located over a food prep area.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.MOVED OUT OF THE KITCHEN
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10/20/2015 | Risk Factor | |
The purpose of this visit was to assess the cold holding capability of the True 3 door flat top prep refrigerator. Presently it is not holding PHF/TCS food at 41F or below. Please email me an invoice for the repair of the True 3 door flat top prep refrigerator within 5 days.
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination.Observed unprotected sewer lines and exposed ceiling, not covered with ceiling tiles, in the dry storage area where canned and bottled goods were stored.
Correction: Install shields under the sewer lines and replace ceiling tiles or move the food stored in these areas.Food may not be stored under other sources of contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holdin g at improper temperatures using a calibrated food temperature measuring device:Observed butter at 43F in the True 3 door flat top prep refrigerator
Correction: PHF/TCS food shall be held cold at 41F or below. MOVED TO THE WALK IN
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the True 3 door flat top prep refrigerator not capable of maintaining PHF/TCS food at 41F or below.
Correction: Do not use this refrigerator to hold PHF/TCS food until it is capable of maintaining PHF/TCS at 41F or below. ALL PHF/TCS REMOVED FROM THIS REFRIGERATOR
- 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: True 3 door flat top prep refrigerator 48F
Correction: Repair the unit so it is able to maintain the foods at 41F or below.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system.Observed the mopsink without a backflow prevention device and a hose from the mopsink with a spray nozzle on it in the 3-vat sink
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. HOSE REMOVED FROM THE 3-VAT SINK
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored with the dry food in the storage area downstairs.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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07/21/2015 | Follow-up | |
The purpose of this visit was to perform a routine inspection. A follow up to assess the cold holding capability of the True 3 door flat top prep refrigerator will be conducted on or about July 17, 2015.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken stored over dough and yoghurt in the walk in
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. GAVE CFM FOOD STORAGE CHART
- 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:Observed raw chicken stored over ground beef in the Victory 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). GAVE THE CFM FOOD STORAGE CHARTS
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination.Observed unprotected sewer lines and exposed ceiling, not covered with ceiling tiles, in the dry storage area where canned and bottled goods were stored.
Correction: Install shields under the sewer lines and replace ceiling tiles or move the food stored in these areas.Food may not be stored under other sources of contamination.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.Yoghurt
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED, GAVE CFM COOLING INFORMATION
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed hummus at 44F, feta cheese at 47F in the True 3 door prep refrigerator
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.DISCARDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the True 3 door flat top prep refrigerator not capable of maintaining PHF/TCS food at 41F or below.
Correction: Do not use this refrigerator to hold PHF/TCS food until it is capable of maintaining PHF/TCS at 41F or below. ALL PHF/TCS REMOVED FROM THIS REFRIGERATOR
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.WASHED, RINSED AND SANITIZED
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system.Observed the mopsink without a backflow prevention device and a hose from the mopsink with a spray nozzle on it in the 3-vat sink
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. HOSE REMOVED FROM THE 3-VAT SINK
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored with the dry food in the storage area downstairs.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed medication stored over food prep area and food being prepped
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.MEDICATION RELOCATED
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06/17/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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 CONTAINERS OF SPINACY CURRY, CHICKEN CURRY AND BEANS MADE THREE DAYS AGO IN WALK IN REFRIGERATOR WITH NO 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.DISCUSSED WITH CFM THE PUBLIC HEALTH REASONS FOR DATE MARKING. STAFF IS DATE MARKING ITEMS NOT SOLD OR SERVED WITHIN 24 HOURS
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT PERSON IN CHARGE HAD A FOOD MANAGER CARD THAT EXPIRED 02/14.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM WITH VALID CARD FROM ORS ARRIVED APPROXIMATELY 20 MINUTES AFTER START OF INSPECTION.
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12/10/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW BEEF ON SAME SHELF AS COOKED SPINACH SOUP AND OVER PRODUCE IN THE WALK IN REFRIGERATOR (UPSTAIRS) AND RAW BEEF ADJACENT TO VEGETABLES ON SAME SHELF IN THE WALK IN REFRIGERATOR (DOWNSTAIRS)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. DISCUSSED WITH STAFF AND CFM WHO REMOVED AND ARRANGED THE ITEMS DOWNSTAIRS TO PREVENT CROSS CONTAMINATION.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain ambient temperature at or below 41°F: OBSERVED 3 DR FLAT TOP REFRIGERATOR WAS AT 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.REPAIR REFRIGERATOR AND FAX INVOICE TO ME AT 703-653-9448 WITHIN 10 DAYS.
- Equipment / Good Repair / Components / Gaskets
Observation: Sink stoppers are missing in the 3 VAT sink
Correction: Equipment components such as doors, seals, stoppers and kick plates shall be kept intact, tight, and adjusted. MANAGER TO PROVIDE SINK STOPPERS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THE SURFACE OF THE STOVE RANGE, KNIVES ON BOTTOM SHELF OF PREP TABLE HAD VISIBLE DIRT AND GRIME ON SURFACE AND WERE SOILED TO TOUCH.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH STAFF TO CLEAN AND SANITIZE KNIVES AND OTHER UTENSILS BETWEEN USE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED VISIBLE DIRT , GRIME OR MOLD ON THE INSIDE OF THE ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.ASKED MANAGER TO CLEAN ICE MACHINE.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED FOOD EMPLOYEE WASHING AND RINSING BOWL AND CUTTING BOARD BUT NOT USING THE SANITIZE STEP BEFORE USING THE UTENSILS. .
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER ON MAKING A SANITIZER SOLUTION OF BLEACH OR QUATERNARY SOLUTION EITHER IN 3VAT SINKS OR CONTAINERS FOR THE SANITIZE STEP. MEASURE THE CONCENTRATION USING THE APPROPRIATE TEST STRIP.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the walk in refrigerator (downstairs) are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.ASKED MAANGER TO PROVIDE LIGHT BULB/OR REPLACE WITH SHATTER RESISTANT BULBS,
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present between the door frame and the screen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.REPAIR SCREEN DOOR TO FLUSH WITH DOOR FRAME.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED THAT THE SOAP DISPENSER WAS BROKEN AT HAND WASH SINK IN BACK KITCHEN.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.MANAGER PROVIDED HAND WASH SOAP IN DISPENSER BOTTLE.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILES ARE BROKEN NEAR THE VULCAN AND HAND SINK , CAULKING AROUND THE 3VAT AND HAND SINK IS DIRTY AND MISSING AND not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. ASKED MAANGER TO CLEAN AND REPAIR CAULKING AND FLOOR TILES.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: It was observed that employee was washing utensils used for food contact and using them without sanitizing it first.
Correction: Maintain a Bleach or Quat sanitizing solution in either 3 VAT sink or in containers at all times for use . Verify concentration using the appropriate test kit. DISCUSSED WITH CFM AND DEMONSTRATED CORRECT METHOD OF SETTING UP SANITIZER SOLUTION IN 3 VAT SINK.
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06/09/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.OBSERVED OPEN CUP OF COFFEE ON THE PREP TABLE WHERE KABOBS WERE BEING PREPARED FOR CATERING.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CORRECTED: DISCUSSED WITH CFM TO REMOVE THE COFFEE CUP FROM THE AREA.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees was observed handling the following ready-to-eat foods using their bare hands: OBSERVED EMPLOYEES HANDLING KABOBS AND NANS WITH BARE HANDS WHILE TRANSFERING IT TO CONTAINERS FOR CUSTOMERS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. CORRECTED: DISCUSSED WITH CFM AND EMPLOYEE, ITEMS HANDLED WITH BARE HANDS WERE KEPT ASIDE FOR EMPOLYEE CONSUMPTION AND GLOVES WERE WORN BEFORE HANDLING FUTURE ORDERS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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 SEVERAL ITEMS e.g. LAMB CURRY, LAMB STEW, CHICKEN AND NOODLE SOUP AND RICE IN THE WALK IN REFRIGERATOR ( UPSTAIRS) WITH NO 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. CORRECTED: DISCUSSED WITH CFM TO DATE MARK ALL ITEMS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED NO SANITIZING SOLUTION ON THE PREMISES FOR CLEANING FOOD CONTACT SURFACES.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.CORRECTED: DISCUSSED WITH CFM TO PREPARE BLEACH SOLUTION OF 50-100 PPM FOR SANITIZING UTENSILS AND SURFACES.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED SOAP WAS EMPTY AT HAND WASH SINK SINK AND CONTAINER TO DISPENSE THE SOAP WAS BROKEN .
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/21/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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.
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)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:OBSERVED MCCALL 2 DR FREEZER AND THE KOLPAK WALK IN REFRIGERATOR DOWNSTAIRS HAD NO THERMOMETERS
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Observed dirt, grease and grime on the floor tiles below handwash and 3 VAT sink, near the door, at the wall junction fo the 3 VAT and the wall
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.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that dispenser that dispenses hand soap was broken at the handwashing sink, making it difficult for employees to get the soap for handwashing.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/18/2013 | Follow-up | |
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