August 07, 2009 (Critical Procedures)

• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: making omlette type food on stove.
  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.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: eggs over rice in walk-in. chicken over readty to eat foods in walk-in. chicken next to cooked dishes in prep unit
  Keep raw chicken on one side of prep unit and cooked foods on another. See handouts. 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.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

March 06, 2009 (Routine)

• 3-304.12(A)-(F) - Cups used to portion soups stored in soup. These cups do not have handles so food handlers may touch soup with gloves in order to portion foods.
  Manager plans to buy ladles or cups with handles to serve soup. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 5-202.12(A) - Water from the handwashing sink in men's and women's bathroom was measuring 60-65 F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet.

November 18, 2008 (Follow-up)

November 06, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to make correct concentration of bleach solution.
  The Person in Charge or certified food manager shall know that the bleach solution for sanitizing dishes or other food contact surfaces should be between 50 and 100 ppm.
• 3-202.15 - Corrected During Inspection Critical Observed 2 dented cans of coconut meat and another unidentified can that was dented.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above paneer (cheese) in prep unit, raw chicken stored over spinach balls in freezer.
  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.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: cabbage.
  Foods shall remain covered at all times, except during cooling.
• 3-304.14(B)(1) - Wet wiping cloth observed on counter - not in sanitizer bucket.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food items such as flour was stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - Corrected During Inspection Fried cauliflower cooling on shelf at room temperature. Measured at 91 degrees F. Cooling milk at room temperature measured at 152 degrees F.
  Food item has been placed in freezer uncovered. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Measured rice at 115 degrees F.
  Item discarded. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Spinach balls, yogurt, noodles not date marked.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 1 they shall be date marked with a "use by" date not exceeding November 7.
• 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-904.11(A) - Plates stored facing up and not in original packaging.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach/chlorine solution was measured in excess of 400 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

September 23, 2008 (Follow-up)