- Labeling (46.422)
Label and date all food containers located inside of the walk-in box and cold-holding units. - Food containers are not properly labeled inside of the walk-in box.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
(e) Outer openings shall be protected. (1) Except as specified in paragraphs (2)—(5), outer openings of a food facility shall be protected against the entry of insects and rodents by use of the following: (i) Filling or closing holes and other gaps along floors, walls and ceilings. (ii) Having closed, tight-fitting windows. (iii) Having solid, self-closing, tight-fitting doors. - Seal gaps around/under in the dry storage area.
- Cleaning Ventilation Systems (46.981(d))
(d) Cleaning ventilation systems without causing contamination, health hazard or nuisance. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. (2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. - Filters under the exhaust hood need cleaning due to heavy grease accumulation observed
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07/29/2010 | Follow-up |
| No violation noted during this evaluation. | 07/29/2010 | Follow-up |
| No violation noted during this evaluation. | 07/22/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
At least one individual with a valid city issued food safety certificate must be present at the establishment during all hours of operation. Food Safety Certificates were posted for the following two individuals: Arafat Farhat A26708 Exp. Sept.1,2012 Haytham A. Ayyad A27929 Exp. Feb. 1,2013. - At time of inspection neither of the two individuals were present at time of inspection.
- Duty to Report Disease or Medical Condition (46.111)
(b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. - Food Safety Certified individual was not present at time of inspection.
- In-Use Utensils & Between Use Storage (46.302)
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. - At time of inspection a plastic cup (lacking handles) was observed being stored directly inside of the pillsbury flour bag
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
(b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. - Label and date sll deli meats and potentially hazardous foods inside of the walk-in box and other refrigeration units.
- Labeling (46.422)
Label and date all food containers located inside of the walk-in box and cold-holding units.
- Equipment in Good Repair & Proper Adjustment (46.671)
(Ref.501) At time of inspection the following non American National Standards Institute (ANSI) approved equipment was observed: - Domestic deep freezer in rear food prep area
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
Employees are not familiar with proper sanitization. Instructions were explained and demonstrated by sanitarian at time of inspection.
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
(1) Single-service and single-use articles may not be reused. - At time of inspection a plastic cup was observed being used as a dispensing utensil
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Cold holding unit (pizza station) needs cleaning due to heavy food debris and stains observed at time of inspection. - Cook station needs cleaning especially fryers heavy grease,crud accumulation observed Clean all food equipment.
- Sanitization Requirements, Frequency and Methods (46.731)
- Multi-use utensils are improperly cleaned and sanitized due to a lack of knowledge regarding proper sanitization. Employee was observed incorrectly washing and sanitizing dishes. Instructions were explained and demonstrated by sanitarian at time of inspection.
- Wiping Cloth Air Drying Locations (46.772)
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). - At time of insoection a soiled dry wiping cloth was observed being stored on top of the cold holding units located across from and next to the cook station.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
(d) Covering receptacles. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered as follows: (1) Inside the food facility if the receptacles and units are filled or contain food residue and are not in continuous use. (2) With tight-fitting lids or doors if kept outside the food facility. - At time of inspection a trash can with food refuse was observed uncovered in the rear warewashing area
- Cleaning Ventilation Systems (46.981(d))
(d) Cleaning ventilation systems without causing contamination, health hazard or nuisance. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. (2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. - Filters under the exhaust hood need cleaning due to heavy grease accumulation observed
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
(k) Controlling pests. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by all of the following: (1) Routinely inspecting incoming shipments of food and supplies. (2) Routinely inspecting the premises for evidence of pests. (3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in § 46.1026(b) and (c) (relating to pesticides). (4) Eliminating harborage conditions. At time of inspection the following was observed: - A roach crawling on the unused Nestle refrigeration unit in the dry storage area - House fly infestation observed in the rear warewashing/dry storage area - Fresh mice droppings observed behind domestic deep freezers in the warewashing rear food prep area. - Dead roaches observed under the shelves and inside of the defective unused cold-holding unit Note: Receipt provided for Gotcha Pest Control Services. Eliminate infestations and clean immediately. Management was instructed to initiate immediate corrective action.
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07/22/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
(9) Routinely monitor solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature and exposure time for chemical sanitizing, to ensure that employees properly sanitize cleaned multiuse equipment and utensils before they are reused. (10) Ensure that consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets, in accordance with § 46.306 (relating to using clean tableware for second portions and refills). - At time of inspection the Food Safety Certified person could not demonstrate knowledge regarding proper sanitization. Instructions were explained and demonstrated by sanitarian at time of inspection. Management is instructed to initiate immediate corrective action.
- Duty to Report Disease or Medical Condition (46.111)
(b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. - At time of inspection the Food Safety Certified person could not demonstrate knowledge of proper disease reporting and restriction. Information was provided by sanitarian at time of inspection.
- Eating, Drinking or Using Tobacco (46.151(a))
(a) Eating, drinking or using tobacco. (1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food
- Preventing Contamination from Food Employees' Hands (46.261)
(a) Hand washing required. Food employees shall wash their hands as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms). (b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in § 46.285 (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. - At time of inspection an employee was observed preparing a sandwich and touching the hoagie roll with his bare hands. Management was instructed to initiate immediate corrective action.
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
Food shall only contact surfaces of equipment and utensils that are cleaned as specified in § § 46.711—46.719 (relating to cleaning of equipment and utensils) and sanitized as specified in § 46.731 (relating to sanitization: requirement, frequency and methods). - Deep freezer (near walk-in box) needs cleaning due to old dried blood, food stains debris and old dead roach bodies observed in unit at time of inspection. Clean all food equipment immediately. - No prep sink (raw chicken prepared on site) - Food prep is conducted in the 3-basin sink Management is instructed to initiate immediate corrective action.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
(a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (2) At 5°C (41°F) or less except as specified in paragraphs (3)—(5), or § 46.584(b) (relating to vending machines). - Bottom half of cold holding unit where pizza is stored had an ambient air temperature of 50.6 F at time of inspection. Recently prepared pizza was moved to a cooler unit. Do not use defective unit until optimum temperatures are achieved. Management was instructed to initiate immediate corrective action.
- Labeling (46.422)
Label and date all food containers located inside of the walk-in box.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Artic Air (reach-in freezer) needs cleaning due to heavy food debris and stains observed at time of inspection. Clean all food equipment.
- Sanitization Requirements, Frequency and Methods (46.731)
Multi-use utensils and equipment are not properly cleaned and sanitized due to the following: - No sink stoppers - No sanitizer test strips - Unapproved sanitizer
- Wiping Cloth Air Drying Locations (46.772)
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). - At time of insoection a soiled dry wiping cloth was observed being stored on top of the cold holding unit located across from the cook station.
- Availability, Capacity & Pressure of Water (46.805)
Cold water not provided at front handsink. Management was instructed to initiate immediate corrective action.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
(c) Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. - No utility sink
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(b) Backflow prevention. (1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed. - Establishment does not have a food prep sink. Management was instructed to initiate immediate corrective action.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
(d) Covering receptacles. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered as follows: (1) Inside the food facility if the receptacles and units are filled or contain food residue and are not in continuous use. (2) With tight-fitting lids or doors if kept outside the food facility. - Provide lids for oil bins.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
(a) General requirement. The physical facilities of a food facility shall be maintained in good repair. (b) Cleaning: frequency and limitations. (1) The physical facilities of a food facility shall be cleaned as often as necessary to keep them clean. - Floors need cleaning along floor/wall perimeters throughout.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
(k) Controlling pests. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by all of the following: (1) Routinely inspecting incoming shipments of food and supplies. (2) Routinely inspecting the premises for evidence of pests. (3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in § 46.1026(b) and (c) (relating to pesticides). (4) Eliminating harborage conditions. - At time of inspection mice droppings as well as a dead water bug were observed on the floor in the warewashing area. Note: Documentation/receipt of professional vermin control services could not be provided at time of inspection. Management was instructed to initiate immediate corrective action.
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05/26/2010 | Regular |
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