June 09, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chicken and squid over ready to eat rice in the Fogel 3 door refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken and squid stored in the same container in the Fogel 3 door and raw chicken over beef in the Migali 2 door freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.14(D) - Corrected During Inspection Critical Raw shell eggs are not refrigerated after receipt in equipment that maintains an ambient temperature of 45F or less. Observed raw shell eggs out at room temperature, according to PIC, for several hours
  Raw shell eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45F or less. DISCARDED
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:Observed vegetable and beef dumpling, stored 2 days, without datemarking
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 10 they shall be date marked with a "use by" date not exceeding June 16.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch:Slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.

January 09, 2009 (Follow-up)

December 29, 2008 (Follow-up)

• 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(G) - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls without handles used as scoops to scoop food from containers in the reach in refrigerators.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken in the same container as cooked beef in the prep top unit at the cookline; Observed raw pollack stored over top of tofu in the prep unit at the cashier line; Observed raw eggs stored over tofu, frozen vegetables in the Three Door Fogel refrigerator near the three vat sink.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: OBSERVED SEVERAL WET WIPING CLOTHS STORED ON THE COUNTERTOPS WET AND NOT IN SANITIZER.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(1) - Repeat Food stored in a wet or soiled location as follows: Observed containers of tofu, boxes of food stored on floor near dishwashing area.
  Food shall be protected from contamination by storing the food in a clean, dry location and at least 6 inches off the floor on approved shelving, not soda crates.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. Observed several containers and buckets of food stored on floor throughout the facility.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.14(A)(1) - Critical Repeat The following cooked potentiall hazardous food(s) are not being adequately cooled from 135F to 70F within two hours. Broth 125f, 128F sitting out at room temperature in containers approximately 10 inches deep.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: broth (125F) sitting on top of a plastic container below the soap dispenser near the end of the cookline.: Broth 128F, sitting in a metal pan on the floor near the doorway to the kitchen and the cookline
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: A container of at least 8 inches deep of cooked cabbage and vegetables, cooked beef, and other prepared foods which are prepared on site.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on December 16, 2008 they shall be date marked with a "use by" date not exceeding December 22,2008.
• 6-501.113(A) - Corrected During Inspection Repeat Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Observed tools sitting on a prep top counter near food items.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. There were several buckets, boxes and excess items not necessary to the operation of the facility.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.114(B) - Repeat Observed an accumulation of litter on the premises. Empty boxes and food buckets littered the premesis making it diffucult to manuever throughout the facility.
  Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the following areas are in need of cleaning: under the cookline equipment, under the three vat sink, The floor of the cookline and the dishwashing area floor.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 16, 2008 (Routine)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
  The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above.
• 2-103.11(D) - Poor handwashing procedures observed. Observed no handwashing by the cook
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls without handles used as scoops to scoop food from containers in the reach in refrigerators.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken in the same container as cooked beef in the prep top unit at the cookline; Observed raw pollack stored over top of tofu in the prep unit at the cashier line; Observed raw eggs stored over tofu, frozen vegetables in the Three Door Fogel refrigerator near the three vat sink.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken stored over top of raw beef and raw fish in the reach in freezer in the dishwashing area.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: several items were uncovered in the prep refrigerators, such as cut vegetables, cooked beef, cooked shrimp, raw meats.
  Foods shall remain covered at all times.
• 3-304.11(A)-(B) - Corrected During Inspection Critical The following food item(s) were found stored in contact with soiled equipment or utensils: Observed the cfm taste beef/tofu soup using a utensil and then replace the utensil back into the beef tofu soup.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. THE SOUP WAS DISCARDED DURING INSPECTION
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: OBSERVED SEVERAL WET WIPING CLOTHS STORED ON THE COUNTERTOPS WET AND NOT IN SANITIZER.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(1) - Food stored in a wet or soiled location as follows: Observed containers of tofu, boxes of food stored on floor near dishwashing area.
  Food shall be protected from contamination by storing the food in a clean, dry location and at least 6 inches off the floor on approved shelving, not soda crates.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor. Observed several containers and buckets of food stored on floor throughout the facility.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.14(A)(1) - Critical The following cooked potentiall hazardous food(s) are not being adequately cooled from 135F to 70F within two hours. Broth 125f, 128F sitting out at room temperature in containers approximately 10 inches deep.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: broth (125F) sitting on top of a plastic container below the soap dispenser near the end of the cookline.: Broth 128F, sitting in a metal pan on the floor near the doorway to the kitchen and the cookline
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw squid 53F at the cookline prep unit.. The cfm placed the squid in ice and closed the prep top lid.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: A container of at least 8 inches deep of cooked cabbage and vegetables, cooked beef, and other prepared foods which are prepared on site.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on December 16, 2008 they shall be date marked with a "use by" date not exceeding December 22,2008.
• 4-904.11(A) - spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. Store with the foodcontact surface down into the container and the handle up so the consumer only touches the handles of the single service items.
• 6-501.113(A) - Corrected During Inspection Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Observed tools sitting on a prep top counter near food items.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. There were several buckets, boxes and excess items not necessary to the operation of the facility.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.114(B) - Observed an accumulation of litter on the premises. Empty boxes and food buckets littered the premesis making it diffucult to manuever throughout the facility.
  Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Observed that the following areas are in need of cleaning: under the cookline equipment, under the three vat sink, The floor of the cookline and the dishwashing area floor.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A container of dish soap and handsoap was stored above a container of soup which was sitting on a plastic bucket directly below the dispenser for the hand soap.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly labeled. Observed a bottle of Pepto bismal stored above a container of soup which was sitting on a bucket open, below the handsink dispenser.
  Employees' medicines shall be properly labeled to prevent misuse.