Excellent restaurant. Using time not temperature to control PHF's. New executive chef: Sayyid Mohammad.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Clean the celing exhaust over the food preparation area as shown.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the exhaust grill over the food preparation area was dirty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that may contaminate foods through airborne contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The hot water at the bar hand sink was inadequate.
Correction: Raise the hot water temperature at the bar to 110 F.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Exhaust air ducts are not being cleaned often enough.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/26/2015 | Routine | |
Excellent operation. Very well managed.
- Warewash Machine, Data Plate Operating Specifications
Observation: The rinse time was only 6 seconds on one Hobart machine and 7 seconds on the other Hobart.
Correction: Contact Hobart to adjust the timer on the rinse cycle so that the rinse time is ten seconds.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar used by food employees. Also a paper towel dispenser is lacking
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Install a paper towel dispenser
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10/15/2014 | Routine | |
Needs improvements. Main buffet is not cold enough . Refrigeration is not working. Get refrigeration technical support.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Lentil soup and Thai curry at improper hot temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken on the buffet line at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF for a stationary rack single temperature machine. The thermometer read 178 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Water Capacity* (corrected on site)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: Increase the temperature in the hot water heater to 140 F for dishwashing purposes. Two Hobart dishwashers only reached 178 F during the rinse cycle. Also contact the airport Hobart dishwasher service personnel for help.
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12/04/2013 | Follow-up | |
This is an excellent operation. A health briefing on the typical risk assessment inspection we provide was given. Pending: Installation of a gravity type mop & broom holder. Hanging mops to air dry properly. Action by the contractor to seal the grease trap to the floor.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and grease trap juncture in not sealed.
Correction: Seal floor and grease trap juncture in rooms where water flush cleaning methods are used.
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04/05/2013 | Follow-up | |
The purpose of this visit was to conduct a final preopening inspecction. There were six pending issues. See site copy for details. They were approved for a permit and the PERMIT was issued.
No violation noted during this evaluation. | 03/28/2013 | Routine | |
This was the second visit to Etihad Airways. The following is needed before this airline can get their health permit : Spec. sheets on 1) the fly trap to be used
No violation noted during this evaluation. | 03/26/2013 | Pre-Opening | |
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