- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: tomato, beef in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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08/19/2015 | Risk Factor | |
This visit was made to conduct a follow up inspection.
Refrigerators were maintained and cleaned.
No violation noted during this evaluation. | 04/24/2015 | Follow-up | |
Discussed proper hand washing procedure with person-in charge and employee.
Keep monitor display unit and prep unit temperatures to maintain food temperatures at 41°F or below.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee washed her hands without using soap.
Correction: Employee must wash hands using soap, and at least 20 second.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut tomato, tahini sauce, coffee creamer, yogurt, cheese.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Relocated.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/23/2015 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Follow-up | |
This visit was made to conduct a routine risk assessment evaluation.
A food safety information pack was given and discussed along with an employee health poster.
Employee did a great job washing hands when entering kitchen and before putting on gloves to make food.
The large refrigerated display is not functioning to maintain TCS foods at 41 degrees F or less. All foods were moved to the large walk-in downstairs. Call me when the unit is repaired so that I can approve for it use.
*Repeat violations are subject to civil penalty*
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: prepared/packaged foods in the large refrigerated display including hummus, falafel, cheese, spinach pies. etc.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (All items were moved to the large walk-in downstairs.)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: large display for prepared foods.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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11/25/2014 | Routine | |
Complaint received regarding a cockroach seen in the deli area. Visited the establishment and spoke with the CFM. Pesticide was applied on 7/14/14 and no visible signs of infestation at the time of complaint investigation. Invoice for application was provided by establishment owner.
No violation noted during this evaluation. | 07/15/2014 | Complaint | |
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: food on the floor in walk-in refrigerator and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
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07/01/2014 | Routine | |
Reinspection on large open refrigeration case. Shelving in case ranges from 40F lowest shelf to 36F top shelf. Repairs have been completed and both cases can be used. 2 condensers with circulation fans installed as well as air curtains on each unit.
No violation noted during this evaluation. | 06/18/2014 | Other | |
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: Food being preped on top of garbage cans.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Food on the floor in the walk-in.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: pots encrusted with carbon deposits.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. One light out under hood system.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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03/06/2014 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Two cases of tomatoes were improperly stored on a milk crate.. Tomatoes were relocated during the inspection.
Correction: 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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service were found stored on floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the walk-in refrigerator is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/04/2013 | Routine | |
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Employee put on a hair restraint during the inspection.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Dates were placed on the floor in the prep area, and several plastic containers were improperly placed on the floor in the walk-in refrigerator. Dates were elevated during the inspection.
Correction: 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: diced tomatoes, cheese and ground beef (walk-in refrigerator). The unit was turned up during the inspection and should be cooler immediately.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator. Repair the refrigerator immediately.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service items were found stored improperly stored on the floor. Items were elevated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the dish machine and the pre-sprayer are leaking.
Correction: A plumbing system shall be maintained in good repair.
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07/12/2013 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: pastries were uncovered. Pastries were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in refrigerator) Foods were elevated during the inspection.
Correction: 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken and steak. The chicken and steak were moved to a colder refrigeration unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the pre-spray sink piping are leaking, the pre-sprayer is in poor repair, and the hot water faucet handle is missing at the first sinkat the 3 compartment sink.
Correction: A plumbing system shall be maintained in good repair.
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02/21/2013 | Routine | |
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