- Duties of the Person in Charge (46.102)
* Certification from the Dept. of Public Health was not observed for Mehran Jafarian, during time of inspection.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Wiping Cloths Use Limitations (46.304)
* No wiping cloths was observed to be stored in the sanitizing solution in the food prep areas.
- Food Storage Requirements & Prohibited Areas (46.321)
* Box of potato chips is not stored at least 6 inches above the floor in small prep room.
- Reheating Food (46.365)
46.365 - Reheating Food for Hot Holding (a) Preparation for immediate service. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature. (b) Reheating for hot holding. (1) Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74°C (165°F) for 15 seconds. Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified in § 46.385(a)(2) or (3) (relating to potentially hazardous food: hot and cold holding) and 74°C (165°F) may not exceed 2 hours. Exceptions to these requirements are specified in paragraphs (2)—(4). (2) Except as specified in paragraph (3), reheating of potentially hazardous food in a microwave oven for hot holding shall be performed in accordance with § 46.362 (relating to microwave cooking). (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food establishment that is inspected by the Department or other food regulatory agency that has jurisdiction over the food processing plant shall be heated to a temperature of at least 58°C (135°F) for hot holding. (4) Remaining unsliced portions of roasts that are cooked as specified in § 46.361(b) (relating to cooking raw animal-derived foods) shall be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified in § 46.361(b). * Soups (vegetable)was not properly reheated to 165 degrees for 15 seconds prior to serving. Listed food item was discarded, during time of inspection.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
* Soup (vegetable) was held at 107 degrees F rather than 135 degrees F or above as required. Listed food items was disguarded during time of inspection.
- Food Temperature Measuring Devices Provided (46.632)
46.632 - Numbers & Capacities of Food Temperature Measuring Devices Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food). A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. * Thermometer for monitoring food temperatures was not observed during time of inspection.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Equipment in Good Repair & Proper Adjustment (46.671)
* Single Door refrigerator unit is not maintaining proper temperature, no hazardous food items was stored in the refrigerator during time of inspection.
- Location & Placement of Handwashing Facilities (46.824(a) & 46.961)
46.824(a) - Location and placement of plumbing facilities. (a) Handwashing facilities. A handwashing facility shall be located as follows: (1) In food preparation, food dispensing and warewashing areas to allow convenient use by employees. (2) In, or immediately adjacent to, toilet rooms. * Handsink station in the rear prep area was not observed, during time of inspection. * The handwash sink in the front prep area was blocked by food prep/storage table (over the handsink station) and not accesible at all times for employee use.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
* Uncovered trash can was observed in the establishment.
- Lighting Intensity (46.943)
* No lighting observed in the 2-door reach-in refrigeration unit.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Ceiling tiles
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09/21/2010 | Regular |
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