The purpose of this visit is a risk factor assessment. Employee Health policy in place. Sanitizer in sanitizing dishmachine measured within acceptable limit.
During today's visit, it was observed that yogurt is prepared on site. EHS did not observe the ferment process, as the yogurt was already inside the walk in refrigerator. However, EHS informed the operator that unless fermentation of the yogurt takes place at 41f or below, a variance will be required from the health department. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Basmatti rice in a lined pan at the buffet steam table 118f.
Correction: The manager discarded the rice at the buffet and placed new rice at the buffet in an unlined steam pan. The replacement rice measured 145f. Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: lentil, chick pea, cut tomato, yogurt, cooked potato, red curry, milk sweet, chana, butter chicken and other bulk foods stored in the walk in refrigerator.
Correction: Manager dated the above foods during inspection. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Pakora, chicken patty, samosa under the heat lamp. Per manager the above foods were placed at the buffet at noon.
Correction: The manager marked each of the above food items with a discard time of 4:00pm using the clocks to the right of the heat lamp area where these foods are held. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the drain pipe and the flood rim level floor drain for both the sanitize basin of the three vat sink and the food prep sink is not observed.
Correction: Within 10 days, provide an airgap as discussed at the above pieces of equipment. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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03/28/2016 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer observed at acceptable level in the dishmachine and in the sanitize basin of the three vat sink. Training provided by EHS on cooling methods for boiled potatoes.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: EHS observed that several open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: The cups were covered with lids during inspection. 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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours. One bus tub of potatoes stacked full 105F cooling for 2 hours per manager.
Correction: Discard. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:potatoes 50f, yogurt sauce 45f, Milk sweet 45f yogurt sauce 50f on melted ice water at buffet.
Correction: Manager added more ice water to cool the above foods and the temperature lowered to potato 40f, , yogurt sauce 37f, milk sweet 40f, yogurt sauce 39. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: Bulk spinach, cheese sauce, beans in #5 the two door beverage air prep cooler.
Correction: The above foods were dated for discard based upon the prep date. 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.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: The plastic shield of the juicer is observed with a crack.
Correction: Within 90 days, repair or replace the plastic shield on the juicer to ensure that the food-contact surface is easily cleanable and smooth to not collect dried food debris.Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom and sides of the screen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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10/14/2015 | Routine | |
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