Glory's Bakery, 665 Aragona Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 24, 2009 | Routine | 0 | 3 | Details / Comments |
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April 16, 2009 | Routine | 3 | 3 | Details / Comments |
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January 13, 2009 | Routine | 2 | 1 | Details / Comments |
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October 10, 2008 | Routine | 2 | 0 | Details / Comments |
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July 03, 2008 | Routine | 3 | 1 | Details / Comments |
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April 02, 2008 | Routine | 2 | 3 | Details / Comments |
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March 10, 2008 | Follow-up | 0 | 2 | Details / Comments |
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December 28, 2007 | Routine | 2 | 3 | Details / Comments |
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September 07, 2007 | Routine | 2 | 3 | Details / Comments |
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June 05, 2007 | Routine | 5 | 10 | Details / Comments |
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February 14, 2007 | Routine | 2 | 10 | Details / Comments |
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November 06, 2006 | Routine | 5 | 9 | Details / Comments |
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July 25, 2006 | Routine | 4 | 10 | Details / Comments |
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March 28, 2006 | Routine | 2 | 8 | Details / Comments |
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December 19, 2005 | Routine | 3 | 12 | Details / Comments |
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September 21, 2005 | Routine | 2 | 12 | Details / Comments |
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June 13, 2005 | Follow-up | - | - | Details / Comments |
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April 26, 2005 | Routine | - | - | Details / Comments |
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February 02, 2005 | Routine | - | - | Details / Comments |
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December 06, 2004 | Critical Procedures | 4 | 0 | Details / Comments |
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December 06, 2004 | Critical Procedures | 4 | 0 | Details / Comments |
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December 01, 2004 | Routine | 14 | 33 | Details / Comments |
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September 01, 2004 | Routine | 2 | 11 | Details / Comments |
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September 01, 2004 | Routine | 2 | 11 | Details / Comments |
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May 28, 2004 | Routine | 1 | 9 | Details / Comments |
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February 02, 2004 | Routine | 1 | 8 | Details / Comments |
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February 02, 2004 | Routine | 1 | 8 | Details / Comments |
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October 22, 2003 | Routine | 1 | 10 | Details / Comments |
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June 21, 2003 | Routine | 2 | 5 | Details / Comments |
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June 21, 2003 | Routine | 2 | 5 | Details / Comments |
July 24, 2009 (Routine)
Violations:
- 1320 - The temperature measuring device in the reach-in refrigerators were not properly located in the coldest part of the unit or not present.
Relocate or replace the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 0610 - Food stored on the floor or food stored less than 6" above the floor; onions stored on floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0570 - Wiping cloths improperly stored between use; stored at handsink.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
All violations discussed for correction.
April 16, 2009 (Routine)
Violations:
- 0450 C - Critical Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s); bowl stored in cut cabbage.
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0480 - Corrected During Inspection Unlabeled food containers; water spray bottle.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - In-use utensils improperly stored between use; spatulas stored inbetween railing and glass.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0820 A 2 - Corrected During Inspection Critical Baked sandwiches, empanadas, sandwich meats, and sliced tomatoes cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 0820 A 2 - Corrected During Inspection Critical Unbaked sandwiches and empanadas cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1450 - Sandwich table refrigerator, and sandwich reach-in are not maintaining potentially hazardous foods 41F or below.
Repair or replace the refrigeration units to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide bleach at proper concentration of 50-200 ppm at 75 F and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Sandwich meats must be used immediately or discarded. Potentially hazardous foods may be served if above 41 F, but they must be discarded after 4 hours. The unbaked foods may be moved to a colder unit. Baked sandwiches and empanadas must be discarded and not served. All violations were discussed for correction. EHS will follow-up to ensure adequate refrigeration.
January 13, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils; fry station refrigerator.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 1320 - The temperature measuring device located at the frying station refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 2310 - Corrected During Inspection Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stacked cooking sheets preventing its use.
All violations were discussed for correction. A certified food manager must be registered with the VBPHD.
October 10, 2008 (Routine)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Repeat Pizza bread, sandwiches, sliced onions were observed cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical The prepared ready-to-eat (RTE) baked sandwich rolls in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
All violations were discussed for correction. Please register the certified food manager with the Virginia Beach Health Dept.
July 03, 2008 (Routine)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Pork and cheese cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and onion chopper.
Clean and sanitize these surfaces for food contact. - 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan and bread racks preventing its use.
All violations discussed for correction. Potentially hazardous foods in the walk in refrigerator were relocated to additional refrigeration units. Monitor the temperature of the walk in refrigerator to determine the functionality of the unit. Permit issued.
April 02, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Critical Cooked onions cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - There was no temperature measuring device located in the hot holding cabinet.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2310 B - The handwash station in the dry storage room is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
All violations discussed for corrections. The establishment is maintained in a hygienic manner. A fact sheet explaining the changes to the food code was provided.
March 10, 2008 (Follow-up)
Violations:
- 1100 - Corrected During Inspection The food contact surface of the wooden knife holder is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Replace the wooden knife holder to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. - 1570 - Corrected During Inspection Mechanically vented hood filters not in good repair or have gaps in between filters. Filters not in place above stove
Repair or replace hood filters and/or eliminate gaps between filters.
Restaurant has been cleaned and all refrigeration and freezer units are holding potentially hazardous food at proper temperatures. Permit reinstated.
December 28, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F. - 2890 - Light bulb in the dry storage area and a reach in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3270 - Premises are not being routinely inspected for evidence of pests
Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Corrected During Inspection Critical Containers of cleansers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction. Discussed time as a public health control for food served at lunch.
September 07, 2007 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the reach in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2890 - Repeat Light bulb in 2 reach in refrigerators are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
All violations discussed for correction. Many corrections from previous inspection observed. Date marking observed. New equipment was purchased. Exterior of premises was clean and maintained. Discussed storage of bicycles in the rear of the establishment.
June 05, 2007 (Routine)
Violations:
- 0070 - Unnecessary persons observed in the kitchen.
Establish a barrier to food contamination by Informing, family members, children, employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the reach in refrigerators and bag of flour.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0820 - Corrected During Inspection Critical Repeat Cheese/pepperoni and chocolate milk cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1450 - The home style reach in refrigerator is not maintaining potentially hazardous foods 41F or below.
Repair or replace the reach in refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sponge scoop.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the exterior of food containers in dry storage has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the three compartment sink.
Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 2890 - Repeat Light bulbs in the reach in freezer and in dry storage above food are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the ladies' toilet room.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3270 - Fruit flies observed.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
All violations discussed for correction. Please be aware the cold holding temperature has dropped to 41 degrees. All cold potentially hazardous food shall be held at 41 degrees or colder. Permit issued. Temperature of the sandwich unit refrigerator was lowered during the inspection. The internal temperature of the unit dropped 2 degrees during the inspection.
February 14, 2007 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0810 - The methods used for cooling pancit were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - The nonfood contact surface of the bottom of the reach in freezer has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 2890 - Repeat Light bulb in the reach in freezer and the outdoor walk in refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the mens' toilet room.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3340 - Critical Repeat Containers of pesticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction. Please be aware the cold holding temperature for potentially hazardous foods will drop to 41 degrees in March. Al that time all refrigeration units shall be capable of maintaining all potentially hazardous foods at 41 degrees or colder. Effective October 2007 the Virginia Department of Health classifies cut and sliced tomatoes a potentially hazardous food. All cut and sliced tomatoes shall be held at 41 degrees or colder.
November 06, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0260 - Critical The moldy peppers are unsound or adulterated.
Ensure food is safe and unadulterated. - 0610 - Food stored on the floor in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Fried onions and cooked cabbage with vegetables cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0960 2 - Repeat The food contact surface of the wooden pastry brush with the metal band is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the wooden pastry brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1010 - Sponges are being used to wipe down food contact surface of the food equipment.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 1100 - Critical The food contact surface of the cardboard box (used to store bread crumbs) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the cardboard boxes with a container that is smooth, nonabsorbent and easily cleanable. - 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1750 - Repeat Manufacturer containers were observed reused for the storage of multiple food items.
Discontinue the reuse of manufacturer containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3300 - Premises has accumulation of litter
Maintain the premise free of litter. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3340 - Corrected During Inspection Critical Containers of cleasners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction. Discussed using time as a public health control for fried onions and cooked cabbage. Fact sheet explaining time as a public health control provided. Please be aware effective October 2006 the FDA classifies cut/sliced tomatoes a potentially hazardous food. All cut/sliced tomatoes shall be held at 41 degrees or colder. The certified food manager's certificate expires in 3 months. Please register for a recertification class prior to the expiration of the certificate.
July 25, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0830 - Critical The prepared ready-to-eat Lumpia meat in the freezer is not properly dated for disposition.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. - 0960 2 - Repeat The food contact surface of the metal banded paint brush used for basting is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1480 - Repeat Employee cooking grease laden foods on a fry plate not located under proper ventilation.
Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. - 1570 - Repeat The door gasket to the marble top reach in is in poor repair..
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1730 - Repeat The thermometer in the upright freezer is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 2350 ii - The sink basin to the hand sink and the dish area is slow to drain.
Plumbing systems and components shall be maintained in good repair. - 2730 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 2890 - Repeat Light bulb in the outside walk in freezer is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Corrected During Inspection Less than 50 foot candles of light was noted in the cooking area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3180 - The fixtures in the men's restroom noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3330 - Corrected During Inspection Critical Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Overall establishment is operating and maintained sanitary during the inspection. Thank you! Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.
March 28, 2006 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Unwrapped or uncovered food in the freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0960 2 - The food contact surface of the metal banned paint brush used for basting is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the brush with one that permits easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1480 - Repeat Establishment frying eggs on a electric skillet which is not under the fume hood system.
Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. - 1570 - Repeat The door gasket to various refrigeration units are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1750 - Manufacturer containers were observed reused for the storage of spices and ingredients.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - mop sink with hose to washing machine.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - need screens on vents to the outside.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Observed multiple improvements in the establishment. New door front has been installed in the hot holding cabinet, a concrete pad has been poured for the grease disposal container and general cleaning and reorganization of the establishment - Thank you! All violations corrected or discussed for correction during the inspection.
December 19, 2005 (Routine)
Violations:
- 0220 - Critical Repeat Employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All staff who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit - raw eggs over ready-to-eat foods.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1140 - The can opener blade is not easily removable - home style can opener.
Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement. - 1320 - Repeat There was no temperature measuring device located in all the refrigeration and freezer units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1480 - Utilizing a electric frying unit in an area not under the fume hood - frying eggs and meats.
Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. All grease producing cooking shall be conducted under an approved fume hood system. - 1570 - Repeat The door gasket to various refrigeration and freezer units are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Hot cabinet door was observed in a state of disrepair and damaged.
Repair the hot cabinet door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1730 - The thermometer in the upright freezer by the cookline is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: some cooking equipment.
Clean and sanitize these surfaces for food contact. - 2600 - Repeat The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Provide a refuse container for the disposal of paper towels at all hand sink. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Repeat Light bulb in the walk in refrigerator and the outside freezer units are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents - exhaust fans.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
All violations corrected or discussed for correction during the inspection.
September 21, 2005 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils - in the freezer.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Unwrapped or uncovered food in the freezer and the pan of bread crumbs.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - bags of cabbage.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat The temperature measuring device in various freezer and refrigeration units were not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1550 - The sinks in the restrooms are not sealed to adjoining walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1570 - Repeat The door gasket to various refrigeration units are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Hot holding cabinet door was observed in a state of disrepair and damaged.
Repair the hot cabinet door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1800 - The nonfood contact surface of the door gaskets to various refrigeration units have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Corrected During Inspection Clean aluminum pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2600 - Repeat The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2890 - Repeat Light bulb in the walk in freezer and refrigeration units are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigeration and freezer units.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Areas of the floors, walls and ceilings in various areas of the establishment are not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors under equipment are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Observed continued improvements in the establishments overall organization and cleanliness during the inspection. Please continue to purge unnecessary items, improve organization and increasing cleaning frequencies. All violations corrected or discussed for correction during the inspection.
June 13, 2005 (Follow-up)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the make table refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1060 - The nonfood contact surface of the cloth under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in the hot holding unit.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1400 - Repeat The waste collection hose in the walk in refrigerator is not properly plumbed to eliminate pooling water - collecting water in a bucket among food items.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1570 - Repeat The door to the hot holding cabinet was observed in a state of disrepair and damaged.
Repair the door to the hot holding cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Repeat The door gasket to various refrigeration units are damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking equipment.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the vent fan in the men's rest-room has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide sanitizer at proper concentration 50 ppm and immerse the cloths used to clean food contact surfaces to prevent bacteria contamination on the wiping cloths. - 2600 - Repeat The waste oil container is stored on absorbent material - located on the ground.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2890 - Repeat Light bulbs in walk in freezer units are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Repeat Less than 50 foot candles of light was noted in the fume hood during food preparation.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Repeat Less than 20 foot candles of light was noted in the two door refrigerator by the cookline - bulb appears blown.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Less than 10 foot candles of light was noted in the walk in refrigeration and freezer units.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Establishment has made considerable improvements. A sink has been installed in the mixing room which has been moved to an adjacent room to ease plumbing installation. The storage room is now the old mixing room and is maintained organized and clean. Additional improvements include: areas of the kitchen have been cleaned and organized, new cardboard boxes are being used for bread storage instead of raw chicken boxes, ready to eat food items are dated, shelves on the cookline have been lined with a cleanable surface, backflow preventer's are available where needed, the mop room has been cleaned and organized and the outside area has been straightened and many unused items have been removed. Thank you very much for the improvements and please continue to improve, maintain the facilities and practice safe food handling procedures.
April 26, 2005 (Routine)
Violations:
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0220 - Critical Repeat The employees were storing drinks in the refrigeration units which are areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat Dispensing utensils improperly stored between uses - handles stored in the ingredients.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Single-use gloves saved for reuse.
Cease reuse and discard gloves when interruptions occur in the operation. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - cabbage on the cookline and food in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0960 1 - Critical Repeat The food contact surface of the raw chicken boxes storing ready-to-eat breads are not safe.
Discontinue the use of the raw chicken boxes for the storage of foods to prevent contamination of the ready to eat breads. - 0960 2 - Corrected During Inspection The food contact surface of the utensil made from a one gallon jug is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the cut jug to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - The nonfood contact surface of the cardboard lining the shelves on the cookline is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in the upright freezer by the cookline..
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1400 - The waste collection hose in the walk in refrigerator is not properly plumbed to eliminate pooling water - collecting water in a bucket among food items.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 1480 - Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system - employees frying breakfast meats and eggs on electric skillet not under the approved fume hood system.
Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. - 1570 - The door gasket to various refrigeration units are damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat The door to the hot holding cabinet was observed in a state of disrepair and damaged.
Repair the door to the hot holding cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1600 - The compartment(s) and drainboards of the three compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million and tested regularly to ensure concentration. - 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1750 - Manufacturer containers were observed reused for the storage of foods.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Single-service pan liner papers were observed reused to continuously cook breads.
Discontinue the reuse of single-use paper pan liners. Provide a new clean pan liner for each pan. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Bottom of the upright freezer by the cookline and the dough and bread machines.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking equipment.
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of the ovens on the cookline are observed soiled with accumulations of grime and debris.
Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the fume hood and the storage shelves in the storage room have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: the dishes being washed in the improperly set up three compartment sink.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide sanitizer at proper concentration 50 ppm and immerse the cloths used to clean food contact surfaces to prevent bacteria contamination on the wiping cloths. - 2260 - Critical Repeat Hose for washing machine attached to the mop sink faucet without a backflow preventer.
Install an approved backflow prevention device on the mop sink faucet. - 2280 - Critical There is no handwash lavatory in the mixing area room in the storage room area, preventing routine handwashing by food workers.
Install an additional handwash lavatory in that room to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2600 - The waste oil container is stored on absorbent material - located on the ground.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2730 - The dumpster does not have a drain plug.
Replace the drain plug to the refuse container. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - several exhaust fans vented to the outside and a hole around a pipe in the hot water heater room.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3140 - Locker or other suitable facilities are not located to protect bread racks from contamination - aprons in the bake corner by the bread ovens hanging on wall where they are touching the cooked bread on the racks in that area.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination - 3180 - Floors in the facility noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3260 - Employees are not using the dressing rooms, designated area or lockers provided for the storage of personal belongings.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Handsink shall be installed to be accessible in the back preparation room where items are mixed. Please contact the health department and inform of the exact location and installation schedule for the sink. Otherwise the sink shall be installed by June 27, 2005. Follow up inspection will be conducted in 5 weeks to monitor progress of clean up and procedure education with staff. Provided fact sheets on setup of three compartment sink and date marking. Corrective action for establishment will be determined. All violations corrected of discussed for correction during the inspection.
February 02, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Repeat Unlabeled food containers - can of food missing label.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat Dispensing utensils improperly stored between uses - handles in the ingredients.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - bag of onions and in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0760 - Critical The meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 0800 - Critical Repeat Cooked chicken with vegetables noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0820 - Critical Repeat Cooked chicken cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0960 1 - Critical Repeat The food contact surface of the raw chicken boxes reused for the storage of food is not safe.
Discontinue the use of raw chicken boxes and replace with a containers that permits easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 0960 2 - The food contact surface of the garden hose used to add water to dough mixes is not food grade.
Replace the garden hose with a food grade hose.to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the make table reach in refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1570 - Repeat Glass door to the hot holding unit is cracked and broken and was observed in a state of disrepair and damaged.
Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: The bottom of the upright freezer by the cookline storing food.
Clean and sanitize these surfaces for food contact. - 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide chlorine sanitizer at proper concentration of 50 ppm and immerse or expose wiping cloths to sanitizing solution for adequate time. - 2000 - Clean single service carry out cups were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law - mop sink where hook up washing machine.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2310 - Critical Repeat The handwashing facility located by the bread packaging area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove and relocate the cart preventing its use. - 2310 B - The handwash station at the bread bagging area is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 2890 - Repeat Light bulb in walk in refrigerator, the outside walk in freezer are not shielded, coated, or otherwise shatter-resistent. Lights in the storage area are not provided with end caps for the tubes covering the florescent lights.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - ventilation fan over oven
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3080 - Repeat Less than 50 foot candles of light was noted in the bread preparation and proofing/cooling area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Less than 20 foot candles of light was noted in the two door reach in refrigerator by the handsink.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3380 - Critical Repeat Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 ppm.
Observed improvements in the facility. Counter tops have been resurfaced with new laminate and the outside back area has been organized and some of the unnecessary items have been removed. Please focus on safe food storage and handling procedures and continue to improve establishment - Thank you! All observations corrected or discussed for correction during the inspection.
December 06, 2004 (Critical Procedures)
Violations:
- 0960 1 - Critical The food contact surface of the chicken boxes reused to store lumpia is not safe.
Replace the boxes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
Utilize chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 ppm. - 2310 - Critical Repeat The handwashing facility located in the front kitchen area is blocked, preventing access by employees for easy handwashing - corrected during inspection.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the racks preventing its use. - 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items - corrected during inspection.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Establishment has shown noticeable improvements - Thank you! Food storage adequate and safe. All food temperatures all adequate. Areas of facility have been cleaned and organized - please continue to clean and organize facility. Provided training packet of information for staff and left schedule for additional Certified Food Managers. Please have all staff read and review materials. Recommend and offered training for all staff by the Health Department. Follow up inspection will be conducted on or before January 14, 2005.
December 06, 2004 (Critical Procedures)
Violations:
- 0960 1 - Critical The food contact surface of the chicken boxes reused to store lumpia is not safe.
Replace the boxes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
Utilize chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 ppm. - 2310 - Critical Repeat The handwashing facility located in the front kitchen area is blocked, preventing access by employees for easy handwashing - corrected during inspection.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the racks preventing its use. - 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items - corrected during inspection.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Establishment has shown noticeable improvements - Thank you! Food storage adequate and safe. All food temperatures all adequate. Areas of facility have been cleaned and organized - please continue to clean and organize facility. Provided training packet of information for staff and left schedule for additional Certified Food Managers. Please have all staff read and review materials. Recommend and offered training for all staff by the Health Department. Follow up inspection will be conducted on or before January 14, 2005.
December 01, 2004 (Routine)
Violations:
- 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2810 - Ceiling over the proofer room and in the desert production room are not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 2810 - Wall or wall covering by the back door adjacent to the ovens and proofer is not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - in the walk in refrigerator and freezers and in various areas of the establishment.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law - on the mop sink where the washer is connected.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Food preparation table in the front area by the make table was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 0550 - Dispensing utensils improperly stored between uses - handles in food ingredients.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: various pots and pans
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board
Clean and sanitize these surfaces for food contact. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the men's restroom.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3260 - Lockers or other suitable facilities are not being kept clean and orderly
Keep lockers or other suitable facilities in an orderly manner - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration and freezer units are not properly dated for disposition.
Mark the name and date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3080 - Less than 50 foot candles of light was noted over the stove, in the bread preparation area and the area by the oven/proofer.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Less than 20 foot candles of light was noted in the various refrigeration units and the walk in freezer.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 1060 - The nonfood contact surface of the cloth under the cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0960 1 - Critical The food contact surface of the metal banned basting brushed used to bast breads are not safe.
Replace the metal banned brushes with all plastic brushes which will permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents the vent fan above the baking ovens.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3300 - Premises has accumulation of litter
Maintain the premise free of litter. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3270 - Critical Repeat Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 0640 - Food is subject to environmental sources of contamination during preparation - spray bottle that previously stored cleaner used for water to spray breads and rolls.
Protect unpackaged food from environmental sources of contamination during preparation. - 1320 - There was no temperature measuring device located in several refrigeration units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2890 - Repeat Light bulb in back room storing food is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3150 - Products for credit, redemption, or return is not being stored in a separate designated area - dented cans not stored in separate area for return.
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 0450 C - Utensils without handles used in food ingredients which allows for hand contact surfaces to cone in contact with food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 2010 - Clean equipment/utensils were found stored under the ventilation and pipe system of the air conditioner unit.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 3170 - Floor in the walk in refrigerator is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - The nonfood contact surface of the aluminum foil covering the stove and adjacent area is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3490 - Personal items stored in such a way that they could contaminate food, food contact surfaces and equipment.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. - 2650 - There is no refuse container at the area immediately adjacent to the hand sink in the kitchen.
Provide a refuse container for the disposal of paper towels at the all hand sink. - 3460 - Critical Vitamins not necessary for the health of the employee is stored in the establishment
Allow only those medicines that are necessary for the health of employees to be stored in the establishment. - 3230 - Absorbent materials are being use on the floor - cardboard.
Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation. - 3340 - Critical Containers of chemicals not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Repeat Floor, walls and ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units and all the shelving units have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0820 - Critical Cooked vegetables, Pancit and Chicken hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0800 - Critical Pancit noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: the garden hose used to supply water used to mix all doughs.
Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. Obtain food grade water hose.
Critical violations must be corrected immediately. Follow to review progress will take place in 48 hours. Recommend training for entire staff regarding food safety and good sanitation practices. Provided fact sheets on Date Marking, Time as a Public Health Control and the Guidelines for proper storage of employee drinks. All violations corrected or discussed for correction during the inspection.
September 01, 2004 (Routine)
Violations:
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table used to store buckets of shortening and icing, the exteriors of a small hand mixer & a measuring scale.
Maintain nonfood-contact surfaces of equipment clean. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bag of "7 harvest grain" flour in stare room.
Store food in packages, covered containers, or wrappings. - 3170 - Floor in "mixing room" is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Walls in the mixing room & the light switch to the room are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1800 - Repeat The nonfood contact surface of the shelves in the mixing room have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service items (aluminum pans/ plastic containers) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3270 - Harborage conditions exist in employee breakroom. Employees have unneeded excessive clothing & other belongings stored in room.
Eliminate harborage conditions. Minimize employee belongings to what is only needed each day. Insects and other pests are capable of breeding in unkempt areas. - 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees - 3020 - Soap was not provided at the hand washing lavatory in the men's restroom.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 2310 - Critical The handwashing facility located at the dishwashing sink is blocked, preventing access by employees for easy handwashing. CORRECTED.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils stored against wall in "mixing room" & utensils hanging from shelves ion same area. CORRECTED/UTENSILS SENT TO BE WASHED.
Clean and sanitize these surfaces for food contact after each period of mixing pastry items. Do not store used utensils in the room during periods of inactivity.
Violations discussed. All critical violations were corrected during the inspection.
September 01, 2004 (Routine)
Violations:
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table used to store buckets of shortening and icing, the exteriors of a small hand mixer & a measuring scale.
Maintain nonfood-contact surfaces of equipment clean. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bag of "7 harvest grain" flour in stare room.
Store food in packages, covered containers, or wrappings. - 3170 - Floor in "mixing room" is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Walls in the mixing room & the light switch to the room are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1800 - Repeat The nonfood contact surface of the shelves in the mixing room have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service items (aluminum pans/ plastic containers) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3270 - Harborage conditions exist in employee breakroom. Employees have unneeded excessive clothing & other belongings stored in room.
Eliminate harborage conditions. Minimize employee belongings to what is only needed each day. Insects and other pests are capable of breeding in unkempt areas. - 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees - 3020 - Soap was not provided at the hand washing lavatory in the men's restroom.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 2310 - Critical The handwashing facility located at the dishwashing sink is blocked, preventing access by employees for easy handwashing. CORRECTED.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils stored against wall in "mixing room" & utensils hanging from shelves ion same area. CORRECTED/UTENSILS SENT TO BE WASHED.
Clean and sanitize these surfaces for food contact after each period of mixing pastry items. Do not store used utensils in the room during periods of inactivity.
Violations discussed. All critical violations were corrected during the inspection.
May 28, 2004 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3300 - Facility is storing unnecessary items at the back of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3180 - Floor in the walk-in freezer, door handles to men's restroom, and floor at pastry room noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3045 - The sign that notifies food employees to wash their hands is not provided at employee restrrooms.
Provide a sign/poster that is clearly visible to all employees - 1800 - The nonfood contact surface of the white shelf in the pastry room is not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2890 - Some light fixtures in pastry room and storage room are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
All violations discussed and/or corrected.
February 02, 2004 (Routine)
Violations:
- 2000 - Single service items (take out containers) observed unprotected from contamination.
Store single service items inverted & in plastic, or in an approved dispenser. - 1320 - There was no temperature measuring device located in the white reach-in refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2890 - Light bulbs in storage room areas not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - The dishwashing room, hallways and storages areas are noted in need of more detailed cleaning below storage pallets and areas where walls meet the floors.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1730 - Some pot and pans were observed scratched and or excessively carbonized, in a state of disrepair and poor condition preventing the equipment to be used as designed.
Discard and replace theses cooking utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1580 - A cutting board, hanging in a dish storage area, is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1800 - The nonfood contact surface of some of the bottom stoarge shelves in the storage room had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3300 - Facility is storing unnecessary items (in storage room) to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0470 - Critical Soiled cardboard poultry manufacturer boxes observed in storage room. These boxes were stated to be stored for future use to store bread. Boxes were discarded/operator has agreed to stop this unsanitary practice.
Protect food from cross contamination by using new single service boxes that are approved for food storage. Do not reuse food manufacturer boxes.
Critical violation corrected at time of inspection (Boxes discarded). All other violations also discussed for correction. Improvement from previous inspection noted - ventilation fan at kitchen's wall now has a cover that can be closed over fan if it is not in use.
February 02, 2004 (Routine)
Violations:
- 2000 - Single service items (take out containers) observed unprotected from contamination.
Store single service items inverted & in plastic, or in an approved dispenser. - 1320 - There was no temperature measuring device located in the white reach-in refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2890 - Light bulbs in storage room areas not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - The dishwashing room, hallways and storages areas are noted in need of more detailed cleaning below storage pallets and areas where walls meet the floors.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 1730 - Some pot and pans were observed scratched and or excessively carbonized, in a state of disrepair and poor condition preventing the equipment to be used as designed.
Discard and replace theses cooking utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1580 - A cutting board, hanging in a dish storage area, is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1800 - The nonfood contact surface of some of the bottom stoarge shelves in the storage room had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3300 - Facility is storing unnecessary items (in storage room) to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0470 - Critical Soiled cardboard poultry manufacturer boxes observed in storage room. These boxes were stated to be stored for future use to store bread. Boxes were discarded/operator has agreed to stop this unsanitary practice.
Protect food from cross contamination by using new single service boxes that are approved for food storage. Do not reuse food manufacturer boxes.
Critical violation corrected at time of inspection (Boxes discarded). All other violations also discussed for correction. Improvement from previous inspection noted - ventilation fan at kitchen's wall now has a cover that can be closed over fan if it is not in use.
October 22, 2003 (Routine)
Violations:
- 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. This includes restrooms. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1800 - The nonfood contact surface of the white shelves (next to the stove ) had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected during inspection.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 2930 - Repeat Exhaust fan in wall near stove does not have a mesh screen on opening to outside.
Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 1770 - Pot holders observed unclean.
Maintain nonfood-contact surfaces of equipment clean. - 0960 2 -
- 1150 - The nonfood contact surface of the aluminum foil used to cover the stove is no longer constructed to be easily cleanable.
Replace this surface with one that is smooth and easy to clean. - 3180 - The floors located in the storage room and behind the stove are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 2760 - Cardboard recyclable items are excessive in kitchen (next to a refrigerator) causing a potential for pest harborage. Corrected during inspection.
Remove recyclable items from the facility to prevent pest harborage. - 2000 - Clean linen cloths were found stored in a plastic bag on the floor. Corrected during inspection.
Store clean linens in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
The critcal violation was corrected. All violations discussed.
June 21, 2003 (Routine)
Violations:
- 3180 - Floor below some cooking equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 2010 - Oven racks were found stored on floor.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 1730 - Several pans and pots were observed to have excessive carbonization, in a state of repair and condition preventing the equipment to be used as designed.
Decarbonize or otherwise discard and replace the pans and pots to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 2930 - Ventilation fan in outer wall does not have screen mesh.
Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0820 - Critical Repeat Pancit, thin-sliced steak, and sauteed onions hot holding at improper temperatures. Corrected during inspection.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Violation discussed for correction: Operator states that foods were prepared at 11 am today and has agreed to use or otherwise discard the foods prior to 2 PM (end of 4 hour time limit to prevent time/temperature).
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
Violations discussed. All critical violations were corrected during today's inspection.
June 21, 2003 (Routine)
Violations:
- 3180 - Floor below some cooking equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 2010 - Oven racks were found stored on floor.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 1730 - Several pans and pots were observed to have excessive carbonization, in a state of repair and condition preventing the equipment to be used as designed.
Decarbonize or otherwise discard and replace the pans and pots to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 2930 - Ventilation fan in outer wall does not have screen mesh.
Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0820 - Critical Repeat Pancit, thin-sliced steak, and sauteed onions hot holding at improper temperatures. Corrected during inspection.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Violation discussed for correction: Operator states that foods were prepared at 11 am today and has agreed to use or otherwise discard the foods prior to 2 PM (end of 4 hour time limit to prevent time/temperature).
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
Violations discussed. All critical violations were corrected during today's inspection.
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