- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The large metal dumpster at the rear of the facility is being pushed beyond the paved area, and left to sit on unpaved surface.
Correction: The surface for outdoor storage receptacles shall be constructed of non-absorbent material such as concrete or asphalt, and sloped to drain.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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02/05/2016 | Routine | |
Management has made significant progress in correcting deficiencies noted during the previous inspection on 5/27/15. Refrigeration units have been serviced and are much more capable of maintaining necessary cold hold temperatures. A hand wash sink and mop sink have been added to the kitchen which makes another existing sink now available as a much needed food preparation sink. Many kudos to management for making these improvements to the facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Three refrigeration units in the rear of this facility were observed in unused, non-functional condition.
Correction: Unused or non-functioning equipment must be removed from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer door will not remain in the fully closed position.
Correction: All equipment and components must be maintained in good condition, and good repair.
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06/05/2015 | Follow-up | |
Management must be more attuned to the various details of day to day operations at this establishment, and take more immediate measures to correct problems as they arise. Delays in taking immediate corrective actions has the potential of resulting in a more negative outcome. Management was very receptive to suggestions and willing to make changes in problem areas. Discussed changes needed in the area of needed additional sinks, to which management was very receptive, agreeing to install additional sinks. Management plans to have several employees attend accredited food safety classes. Kudos to management for the willingness and receptiveness to initiate suggested changes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Temperatures of foods in the two sliding glass door units and the walk-in vegetable cooler were found to be outside the regulatory temperature limits for cold hold foods.
Correction: The potentially hazardous foods were moved to other properly functioning refrigeration units.
- Cooling, Heating, and Holding Capacities
Observation: The two sliding glass door refrigeration units and the small walk-in vegetable unit were found to be operating at an inadequate level to maintain food temperatures at regulatory cold hold temperatures.
Correction: Management must have necessary repairs made to these refrigeration units or they must be taken out service and removed from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer door will not remain in the fully closed position.
Correction: All equipment and components must be maintained in good condition, and good repair.
- Equipment - Good Repair and Proper Adjustment
Observation: Three refrigeration units in the rear of this facility were observed in unused, non-functional condition.
Correction: Unused or non-functioning equipment must be removed from the premises.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: A chemical sanitizing agent could not be detected in the mechanical warewash machine.
Correction: The minimum concentration of chlorine sanitizer in a mechanical warewash machine must meet the regulatory limit. Until repairs are made to the warewash machine all items washed in this unit must then be placed in the sanitizer bay of the 3 bay sink to be sanitized.
- Outer Openings - Protected
Observation: The screen material on the rear screen was observed torn and in poor repair.
Correction: This screen door must be repaired so that it will prevent the entry of insects.
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05/27/2015 | Routine | |
Equipment temperatures continued: Bevair 2dr reach in - 36.8F/ ware wash machine 122F
At time of inspection overall clean facility kitchen noted
Good separation of foods in refrigeration units
Use of food gloves with regular change of gloves observed
pH sanitizer chlorine 50-100ppm
Date marking noted
Cold and hot holding foods within required limits
No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
Overall facility kitchen appeared clean at time of inspection
Good separation of foods in refrigeration units
Use of food gloves, hair restraints and sanitizer test kit (Chlorine 50-100ppm) observed
Temp log noted
NOTE: Please remember to date mark all foods not consumed within 24 hours or at time of opening package (hermetic seal)
No violation noted during this evaluation. | 05/08/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Clean and well managed facility
Use of food gloves with frequent change of gloves observed
Good separation of foods in refrigeration units
Temp log observed
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
No food prep at time of inspection.
Extremely clean facility with clean food contact surfaces observed
Good date marking practices
Good separation of foods in coolers and dry storage area
Use of food gloves, hair restraints and pH sanitizer test kit (chlorine 50-100ppm) noted
Temp log with daily entries observed
Good job
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
The majority of critical and non critical violations observed as having been corrected. The person in charge is cooperative in rectifying violations and responsive in correcting violations observed.
Thank you for your timely response
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the basement observed dripping condensate/water onto the floor and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests
Correction: Observed outer back door by Hobart cooler not closing tightly which could lead to the presence of insects, rodents, and other pests entering the establishment.
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08/09/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge
Numerous critical and non criitical violations were noted. Critical violations must be coorected no later than 9 Aug 2013
Overall facility appeared clean with clean food contact surfaces noted
Food gloves, hair restraints noted
NOTE: Please ensure the following
1. Monitor all refrigeration units to ensure that a temperature of 40F of below is constantly maintained, otherwise lower the thermostat or have a refrigeration tech look at the unit
2. Sir hot holding foods regularly to maintain uniform temperature
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- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Variuosprecooked cold holding foods held in the 2 door reach in freezer observed cold holding uncovered and original shipping containers - please use food grade containers
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the 3 door prep unit and superior prep cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the various refrigeration units arenot 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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the True reach in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for the various refrigeration units.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Physical Facilities in Good Repair
Observation: The ceiling in the basement observed dripping condensate/water onto the floor and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: Observed outer back door by Hobart cooler not closing tightly which could lead to the presence of insects, rodents, and other pests entering the establishment.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/06/2013 | Routine | |
This was a follow-up inspection. Violation 2350ii (slow drainiange of hand was sink) was observed as having been corrected.Thank you for your compliance
No violation noted during this evaluation. | 05/15/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge.
Overall facility dining area, kitchen and food contact surfaces appeared clean, well managed and in compliance
Use of food gloves with frequent change of food gloves observed
Refrigeration units, cold and hot holding foods within required limits
Good date marking practices noted
Hair restraints and pH sanitizer test kit (chlorine 500-100ppm) observed
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/08/2013 | Routine | |
No violations observed at time of inspection.
Provided food safety documentation in Spanish and English as well as thebilingual Food Employee Reporting Agreement for signature
Facility dining area, kitchen and food contact surfaces appeared clean and in compliance.
Use of food gloves with frequent chachibg and hand washing observed.
Hair restraints, pH sanitizer test kit (chlorine 50-100ppm) observed
Good date marking practices noted
Good separation of potentially hazardous and ready to eat food observed
Refrigeration units within required limit.
Keep up th good job with a job well done
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No violation noted during this evaluation. | 02/27/2013 | Risk Factor | |
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