Discussed exclusions and restrictions
Discussed handwashing procedures and glove use
discussed handling ready to eat foods with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
PHF's were thawed, cold held. cooled and date marked properly. Discussed cooking and reheating,
- Observed raw eggs above ready to eat foods and raw chicken above cooked foods in the coolers.
raw animal foods shall be properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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10/20/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure a minimum of one person per shift is certified in food safety training with a current certificate available.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs above ready to eat foods in the prep line reach-in cooler and raw chicken above cooked rice in the tall reach-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Items re-arranged.
- Observed re-use of single-service or single-use articles. Observed food products being stored in grocery bags.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize interior of microwave, interior of ice machine and interior/exterior of coolers to remove build-up.
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10/20/2015 | Standard Inspection |
- Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: Observed improper method for cooling TCS foods. Observed grape leaves cooling at 68F from overnight. Per conversation with PIC, the product was prepared with cooked veggies and cooked rice and was sitting at room temperature all evening.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Items voluntarily discarded.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=raw meats,diced tomatoes, grape leaves, hummus, babaganoush. sour cream sauce, cooked rice, etc.) were holding at 45F to 47F in the one door reach-in cooler and prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- Equipment and/or components are not maintained in good working order.
repair or adjust coolers to maintain PHF's at or below 41F to minimize microbial growth.
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03/25/2015 | Follow-up Inspection |
Discussed exclusions and restrictions with employees
Discussed glove use and handwashing procedures
- Observed handwashing sink used for rinsing foods and storing dirty utensils.
Ensure the handwashing sink is used for handwashing only to prevent cross contamination.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
Food products received from approved sources
- Lentil soup was cooling at 66F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using proper procedures.
- PHF's were cold holding at 43F to 46F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- PHF's in the coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
PHF's were hot held and thawed properly. Discussed cooking, reheating
- Raw animal foods were stored above cooked and ready to eat foods.
All raw animal foods shall be properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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03/05/2015 | 30 day Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw animal foods above cooked foods and ready to eat foods in the coolers.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Items re-arranged.
- In-use utensils are improperly stored. Observed utensils being stored inbetween equipment.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Lentil soup was cooling at 66F from overnight in a large container.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Item voluntarily discarded.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=raw beef, babaganoush, raw shrimp, jummus, cheese pastries, rice pudding) were holding at 43F to 46F in the coolers.
PHF's shall be cold held at or below 41F to minimize microbial growth. Refrigeration company contacted.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in the coolers were not date marked.
PHF's shall be date marked to esnsure a one week rotation if product is not used within 24 hours.
- Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace homestyle freezer with commercial equipment.
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans.
Single-service and single-use articles may not be reused. Properly store all food produdcts in food grade containers.
- Observed re-use of single-service or single-use articles. Observed food products being stored in "home depot" gallon buckets.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Critical: Handwashing sink is being used for purposes other than handwashing. Observed employees draining rice in handsink and observed several dirty utensils inside handsink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
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03/05/2015 | 30 day Inspection |
| No violation noted during this evaluation. | 02/18/2015 | Prelicensing Inspection |
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