An Alleged Notice of Violation (ANOV) will be issued due to repeated cold holding violation. The letter will be send via US-mail.
A follow-up inspection will be conducted on or after April 11, 2016.
1. Wash hands frequently.
2. Do not leave cooked foods outside overnight.
3. Lots of dirty utensils from last night observed soaked in the water.
4. Bags of cleaned linens observed stored on the floor - (corrected).
- Shellstock, Maintaining Identification (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Containers of rice, flour, sugar, salt and other dry foods are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Goat cheese (55F), pico de gallo (53F), black beans-mango salsa (54F), portabello mushrooms (56F) in the "Ascend" 3-dr prep refrigerator were observed at improper cold holding temperature. All the foods were discarded. The cooler appears not working properly.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Rice, creme brulee and lentils, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surfaces of the rusty walk-in shelves not corrosion-resistant, nonabsorbent, and/or smooth. Wet towels observed under the cutting boards.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability (repeated violation)
Observation: The food-contact surface of almost all the plastic food containers is not smooth and easily cleanable.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Temperature Measuring Devices, Food/Accuracy
Observation: The Fahrenheit food temperature measuring device in the "Ascend" 3-dr prep refrigerator is not accurate. The reading was 40F but the cooler was oberved actually at 60F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The "Ascend" 3-dr prep refrigeator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The gaskets of the the "Jordan" 1st walk-in refrigerator are also in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the bulk food containers is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surfaces of several knives, spoons, spatulas and other utensils, stored in a soiled container are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Floors, Walls, and Ceilings/Cleanability (repeated violation)
Observation: Some acoustic ceiling tiles in the kitchen are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Handwashing Cleanser, Availability (corrected on site)
Observation: No soap at kitchen hand washing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles in the kitchen where a food employee is working with food.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles in the "QBD" (Pepsi) 1-door refrigerator and "True" 2-door freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing (repeated violation)
Observation: The wall behind the ice machine/dish machine is not maintained in good repair. The wall behind 3-compartment sink is in need of new paint.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/09/2016 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed foods cold holding at improper temperatures in the walk-in cooler. Rice, ratatoulle, meatballs observed cold holding at 45-47 F. Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Observed rice, ratatouille, and meatballs which are prepared and held in the food establishment for more than 24 hours were not date marked. Corrected by instruction.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Observed handwashing sink blocked by linen bag.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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11/20/2014 | Risk Factor | |
Set refrigerators at 37-38 F during dinner rush.
- Shellstock, Maintaining Identification (corrected on site)
Observation: The shellstock tag for the mussels in the 4 drawer refrigerator is missing from the shellstock container. Discarded.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food (desserts) with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Grilled vegetables, creme brulee, and other prepared foods held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Critical: Medicines/Restriction and Storage (corrected on site)
Observation: Mood relaxing pills and protein powder were observed stored over food in the shelves. Discarded.
Correction: Medicines that are in a food establishment for the employees' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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07/29/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: Foods (feta cheese, tofu, sliced cheese) cold holding at the improper temperatures of 45-51 F inside the three door prep refrigerator. Rice and mashed potatoes in the left walk-in refrigerator were cold holding at the improper temperatures of 43-46 F. The units were adjusted to colder settings.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The left walk-in refrigerator is not keeping foods 41 F or below, it's condenser is leaking water into a pan inside the unit, and it's left shelving unit is rusty. The the three door prep refrigerator is not keeping foods at 41 F or below.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The walk-in refrigerator fan covers, the men's rest-room ceiling exhaust fan cover, and some kitchen shelves are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The cutting boards are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces inside the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Refuse/Outside Receptacles
Observation: There is a rusted through shared strip mall waste receptacle.
Correction: Contact the receptacle company to have that rusty receptacle replaced.
- Mechanical/Ventilation
Observation: The exhaust fan in the women's rest-room is not working.
Correction: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized
- Physical Facilities/Repairing
Observation: The kitchen walls are not maintained in good repair. The women's rest-room ceiling light fixture is not secured to it's ceiling.
Correction: Physical facilities shall be maintained in good repair. They shall be smooth and easily cleanable. The wall and floor junctures should be sealed. Poor repair and maintenance compromises the functionality of the physical facilities and provides pest harborage conditions.
- Dressing Rooms and Lockers/Using (corrected on site)
Observation: Clothes were observed hanging from food and equipment shelving in the kitchen.
Correction: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas or rooms.
- Cleaning, Frequency and Restrictions
Observation: The kitchen ceiling and upper walls are dusty.
Correction: Physical facilities shall 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.
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03/24/2014 | Routine | |
- Shellstock Identification
Observation: A container of shellstock does not bear a tag or label or bears a tag or label that does not contain all the information as specified by law.
Correction: A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified by law shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).
- Shellstock, Maintaining Identification (repeated violation)
Observation: The identity of the source of shellstock are not maintained by retaining their tags or labels.
Correction: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Black beans (47F), apple & carrot juice (47F) in "Jordan" 1st walk-in and pico de gallo (45F) in "Jordan" 2nd walk-in refrigerators were observed at improper cold holding temperature.
Correction: (moved into other cooler) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: The cavity and door seal of the microwave oven is not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The warewashing machine is not dispensing chlorine sanitizer. Set up a 3-compartment sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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11/26/2013 | Risk Factor | |
- Critical: Shellstock, Maintaining Identification
Observation: Inadequate record keeping system of Shellstock tags. Shellstock in walk in were missing tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Cut sausage on ice, cold holding at the improper temperature of 45oF. Ice added.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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07/29/2013 | Risk Factor | |
A light bulb burnt out under the hood.
* Keep the shellstock tags for 90 days, in order, and in a safe place.
- Critical: Shellstock, Maintaining Identification (repeated violation)
Observation: The shellstock tags are not maintained in approved recorded keeping system for 90 days.
Correction: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protected from contamination. Foods observed stored on the floor in the walk in cooler and in the kitchen.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Gravy(46ºF) and cheese(44ºF) in the 2nd walk in cooler cold holding at improper temperatures.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Several foods in the walk in cooler prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. 1.The 3 compartment sink is missing stoppers. 2. Some of the shelving in the kitchen was observed rusty or/and the paint peeling.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the fan guards in the walk in refrigerators are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. A bag of flour and the metal shelf observed blocking the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The spray hose was observed leaking and not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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02/22/2013 | Routine | |
- Critical: Hands and Arms/When to Wash (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Shellstock Identification
Observation: A container of shellstock does not bear a tag or label or bears a tag or label that does not contain all the information as specified by law.
Correction: A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified by law shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).
- Critical: Shellstock, Maintaining Identification
Observation: The identity of the source of shellstock are not maintained by retaining their tags or labels.
Correction: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of bulk foods are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Foods on ice stored in the floor in the "Jordan" 1st walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Several foods prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the shelvings above 3-compartment sink and 3-door prep refrigerator and where spices are stored is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Lights not working under the hood.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The urinal in men's toilet room is in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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08/25/2011 | Routine | |
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