- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken, salmon, lasagna and spaghetti observed hot holding at improper temperatures in that said food were registered between 97-115 degrees F on hot holding unit.
Correction: Operator rapidly reheated said food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, shrimp and beef cold holding at improper temperatures in that said food registered at 47-54 degrees F in reach in refrigerator in kitchen.
Correction: The door of said unit did not close completely. Operator voluntarily relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, chickpeas, chicken curry in the walk in refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site) (repeated violation)
Observation: Several dead roaches observed near hot water heater.
Correction: Operator voluntarily removed dead pests from the premises.
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12/16/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw marinated chicken placed above broccoli and onions on shelves in the walk in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator voluntarily relocated said chicken to the lowest shelve.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the walk in refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on floor in rear dry storage room and office in the facility.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/23/2015 | Routine | |
Three dead roaches were observed in the front food prep and rear storage areas in the establishment. As per the operator next pest control treatment is scheduled for 2/18/15.
Operator instructed to continue cleaning and work with the exterminator to eliminate the pests and its harborage conditions and maintain the establishment in good sanitary condition.
Complaint addressed.
No violation noted during this evaluation. | 02/11/2015 | Follow-up | |
Four live roaches and several dead roaches were observed in front food service/pizza prep area. Operator instructed to implement pest control method and eliminate pest existence in the establishment. Clean and maintain the facility in sanitary condition.
Follow-up scheduled for 2/11/15.
Operator provided pest control treatment report conducted on 2/3/15.
No violation noted during this evaluation. | 02/09/2015 | Follow-up | |
Request ID# 717876
A complaint was received stating the complainant noticed several roaches out in the open, crawling on a shelf on a wall behind the register with hot chocolate packets and tea bags. Also right below the shelf was a large crock pot in use.
Operator was aware of the complain. Operator provided receipt for service from pest control company dated 1/20/15.
During the inspection six live roaches and several dead roaches were observed in food prep, food storage and food service areas. Heavy accumulation of oil and old food debris were noted on floor under fryer and grill in kitchen. Several areas with standing water was noted. Some unused equipments observed in food prep and food storage area. Hot water heater room observed with standing water and debris. Operator instructed to eliminate the existence of pest in the facility and the conditions conducive to harborage of pest such as standing water, oil, food debris and unused equipment. Operator scheduled pest control service for 2/3/15 and will provide the report to the Health Department. Follow up will be scheduled.
No violation noted during this evaluation. | 01/30/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried rice, fried fish, chicken kabob, salmon registered between 87-125 degrees F in hot holding table. Said food had been in said location for more than an hour as per the operator.
Correction: Operator rapidly reheated the food to 165°F. Maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food (white rice and chicken curry) in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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. Operator provided date marking for said food.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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. Operator provided paper towels in said location.
- Hand Drying Provision (corrected on site)
Observation: Handwashing sink in kitchen observed used for cleaning utensils.
Correction: Handwashing sinks shall only be used for purpose of washing hands.
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12/09/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee observed eating lunch in the dry food storage area during inspection.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) curry chicken, chick peas and spinach in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Potentially hazardous food in frontline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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06/12/2014 | Risk Factor | |
Observed violations corrected during inspection must remain corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whole milk and half and half tested at 45-52 degrees F, cold holding at improper temperatures in thermus in customer self service area.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) (chick peas, rice and curry beef) in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
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12/28/2013 | Risk Factor | |
All violations cited in previous inspection were corrected.
Note: Time as a public health control was observed being used on PHF/TCS items in the front hot holding table. Operator observed using log sheets for recording name of the items and start and and end/discard time for each item.
No violation noted during this evaluation. | 09/12/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use in that one tong observed stored over ready to eat salad with handle touching the salad.
Correction: 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 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use in that wet wiping clothes were observed stored on food prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: PHF/TCS food hot holding at improper temperatures in that beef curry, fish curry and salmon registered at 91 degree F, 85 degree F and 79 degree F on front line hot holding table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Assorted items on pizza hot tray for which time rather than temperature is being used as a control was not labeled or marked with 4 hour discard time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in that when tested chlorine concentration was at 100 ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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09/05/2013 | Routine | |
All items have been corrected from last inspection. The hot water at hand sink was 108 degrees F. The chlorine sanitizer at the 3 basin sink was good @ 50 ppm. Employees observed handling read to eat foods with tongs and single service gloves during inspection.
No violation noted during this evaluation. | 05/14/2013 | Follow-up | |
Some items were corrected on the spot. A follow up inspection will be conducted to verify all items have been corrected. Need to do more food temperature monitoring.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook at the wok station was observed eating where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat 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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Curry chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melon at display cooler was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Item relocated to another cooler to cool item down.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Assorted items on pizza hot tray for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Employee observed washing food utensils and rinsing them and upon checking the chlorine sanitizer concentration, it was found to be closer to 10 ppm than 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Adjust chlorine sanitizer to 50 ppm,.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at prep line was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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05/07/2013 | Routine | |
Manager corrected the above items. Chlorine sanitizer at the 3 basin sink was good @ 50-100 ppm. Manager provided information on the reportable illnesses. Permit has expired. Apply for a new health department permit. Application left with manager.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee remove raw beef from film wrap and placed the beef on grill to cook then proceeded to handled a bun with the same glove.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Do not use the same pair of gloves to handle raw meats and ready-to-eat food items.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomatoes not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Hot foods on the bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/11/2012 | Risk Factor | |
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