The purpose of this visit was to conduct a routine inspection. The Certified Food Manager (CFM) has taken steps to prevent any possible cross contamination in the refrigerators. The CFM has made the food safety as a part of his top priority and followed the food safety methods through out the facility. An Active Managerial Control (AMC) award was given to the CFM on duty for practicing the food safety at the best.
No violation noted during this evaluation. | 03/16/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. Observed the small constructions in the facility at the dining areas. Per discussion with the PIC, the constructions only begins after the food operations hours. Observed there is no door/barrier between the dining area (non-smoking) and hookah lounge. The operator is opening the hookah lounge after the food operation hours (per discussion). The door for the lounge is in order.
- Provided a cross contamination prevention guidelines and date marking guideline handout to help the operator to continue food safety.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Kafta (Ground meat mix) was stored over raw shell eggs in the True 2-DR prep cooler at cookline.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were re-located. Provided a copy of cross contamination prevention guideines to the PIC.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Roast beef, Turkey in the walk-incooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food items were date marked. Provided a datemarking guidelines to the PIC.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary solution was measured above 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary solution at 200ppm. Verify concentration using the appropriate test kit. The operator added water on the solution to lower the concerntration.
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07/13/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. The next inspection will be in approximately in 6 months.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Marinated chicken was stored on the top shelf of 3-DR upright cooler above ready to eat food items.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Raw chicken was moved to the bottom.
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01/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
- 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: sliced tomato/sliced cooked chicken in 2 dr prep cooler: 44/50 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Foods had been double panned in prep cooler top. Foods determined to be out of temperature < 1hr. Extra pan removed and satisfactory cold hold temperature restored.
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07/23/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonium santizer in 3 vat sink: 300 ppm.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over bulk raw onions and peppers.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC corrected storage order.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the warewashing area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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01/28/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Quaternary ammonia concentration in 3 vat sink: 400 ppm. The following good retail practices were discussed during the inspection: keeping front door closed to prevent vector access
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." After EHS provided training, employees signed employee reporting agreements.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the rear prep area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Note: PIC restored access to rear hand sink
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08/26/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater: State Turbo Sandblaster SBT5065NEO. Concentration of quarternary ammonium sanitizer at 3 vat sink: 400 PPM. Hood grease extractors clean at time of inspection: cleaned monhtly per PIC
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooked bacon coooling at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Operation
Observation: The walk-in freezeer has substantial accumulation of frost and ice.
Correction: Defrost walk-in freezer to remove excessive accumulaiton of frost and ice.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and can opener NOTE: PIC cleaned/sanitized both items during inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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02/05/2013 | Routine | |
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