Permit issued
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Rice was cooling in pan covered by plastic wrap.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets on all cold holding units..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/18/2015 | Routine | |
| No violation noted during this evaluation. | 06/15/2015 | Routine | |
inspection conducted as part of the cold holding/cooling project
No violation noted during this evaluation. | 01/27/2015 | Risk Factor Intervention | |
Permit issued at time of inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Onions in kitchen area and boxes on floor of freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp. Observed thawing in a bowl of standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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10/02/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry goods containers and shelving in dry storage have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Physical Facilities in Good Repair
Observation: Bottom shelf of dry goods is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2014 | Routine | |
Permit issued at time of inspection. Floor repairs need to be completed within 90 days.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/20/2013 | Routine | |
The grill preparation unit is now cold holding at 35 F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving for cooking utensils, chemical storage, and dry food storage..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is missing tiles and is no longer smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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07/09/2013 | Follow-up | |
Correct all critical observations out of compliance within 10 days, correct all GRP's within 9 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: 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.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of onions stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice (81°F) hot holding at improper temperatures in pan by grill.
Correction: If rice is to set out without being at a temperature of 41°F or below, or above 135°F, a time control policy is to be in place. Rice must be discarded in 4 hours from the time it was placed out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grill preparation unit cold holding at improper temperatures at the refrigerated top. All TCS foods in the grill unit were not cold holding properly: raw chicken (45°F), raw shrimp (44°F), raw beef (44°F), pork (44°F), and cooked shrimp (42-50°F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The air conditioning is not working and the ambient air temperature inside of the facility is 93°F
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surfaces at the three compartment sink..
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving for cooking utensils, chemical storage, and dry food storage..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is missing tiles and is no longer smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/25/2013 | Routine | |
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