Permit issued.
No violation noted during this evaluation. | 02/13/2015 | Other | |
| No violation noted during this evaluation. | 02/10/2015 | Routine | |
Copy of certification in food management due in 90 days. Cooling information given. Employee health reviewed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) gyro meat with their bare hands.
Correction: Discard food. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site)
Observation: Gyro meat 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink pipe is in poor repair.
Correction: Repair pipe.
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01/21/2015 | Routine | |
Certification in food management due in 90 days. All food service employees must obtain food handler's cards in 90 days. Employees must wash hands before wearing gloves. Provide trash cans at hand sinks.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: No certification in food management.
Correction: Operator must obtain food management certificate in 90 days.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/26/2014 | Routine | |
Discussed the following with the operator: Employee health, cooling methods, time/temperature control. Provide certificate of food management w/n 10 days to PHD. Employees must obtain food handler cards w/n 90 days.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy.
Correction: Provide employee health policy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was stored over ready to eat food.
Correction: Relocate chicken and separate raw animal foods drom ready-to-eat foods.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in efrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41* F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Pesticides were stored in food prep area. .
Correction: Remove pesticides and only have licensed pest control company to apply pesticides.
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01/03/2014 | Routine | |
Dish machine now drains properly. The temperature reached 164* F according to maximum registering thermometer and therm-o-label.
No violation noted during this evaluation. | 04/12/2013 | Follow-up | |
Attempted to do a follow-up inspection verify dish machine was functioning properly. Unable to test the temperature due to malfunction of the dish machine. Advised operator to cease the use of dish machine until repaired and re-inspected by PHD. Only manual dish washing is permitted at this time. Follow-up will be conducted. Operator will contact PHD when dish machine has been repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: The dish machine was observed in a state of disrepair. It was unable to drain properly.
Correction: Repair the dish machine to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance.
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04/09/2013 | Routine | |
No food service-established is not in operation. Will reinspect another day.
No violation noted during this evaluation. | 04/01/2013 | Other | |
No food service-establishment is not in operation. Will inspect at another time.
No violation noted during this evaluation. | 04/01/2013 | Routine | |
Discussed the following with the operator: food temperatures, dish washing, employee health, corrective actions to violations. Provide certification of food management at follow-up inspection in 10 days. Follow-up will be conducted to ensure dishwasher functions properly and critical violations have been corrected.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No handwashing between glove changes.
Correction: Wash hands between tasks and glove changes.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) lettuce with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pasta dishes in the refrigeration unit were 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 140* F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates were observed stored unprotected at the prep line.
Correction: Store plates inverted or covered to protect from contamination until used.
- Employee Accommodations, Designated Areas
Observation: Employee drink was stored without a lid and straw in food prep area.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
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03/14/2013 | Routine | |
Menu needs to be updated to display proper consumer advisory. All violations on previous report dated 2/13/13. Operator will obtain food management certificate and employees will obtain food handler cards in 90 days. Permit issued.
- Person in Charge (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked fish and hamburgers are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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02/15/2013 | Risk Factor | |
See risk factor inspection dated 2/15/13.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: No one in the food establishment had a current Manager's Certificate in Food Sanitation that was recognized.
Correction: Someone from the food establishment is required to obtain a Manager's Certificate that is recognized and to have this done within one month.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: There was not an adequate partition between the hand sink and the upper section of the small make-unit to prevent the contamination of foods stored when hands are washed in the sink.
Correction: Protect foods from contamination by providing a splashguard of adequate size between the sink and the small make-unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The dishmachine was not operating properly (sanitizing) and the nozzle openings were plugged.
Correction: Have the dishmachine working properly so that it can sanitize utensils. In the interim, use the 3 compartment sink to do warewashing.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The hand sink in the warewashing area was removed.
Correction: Reinstall or provide a hand sink in the warewashing area.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light bulb (tube) inside the sliding glass door cooler unit was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by sealing off the rodent entry point.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles were broken in warewashing area.
Correction: Repair/replace damaged floor tiles in the warewashing area.
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02/15/2013 | Follow-up | |
Operator to call this office when the missing hand sink in the warewashing area is replaced. Food Permit not issued today.
- Critical: Demonstration of Knowledge*
Observation: No one in the food establishment had a current Manager's Certificate in Food Sanitation that was recognized.
Correction: Someone from the food establishment is required to obtain a Manager's Certificate that is recognized and to have this done within one month.
- Food Storage - Clean and Dry Location
Observation: There was not an adequate partition between the hand sink and the upper section of the small make-unit to prevent the contamination of foods stored when hands are washed in the sink.
Correction: Protect foods from contamination by providing a splashguard of adequate size between the sink and the small make-unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The dishmachine was not operating properly (sanitizing) and the nozzle openings were plugged.
Correction: Have the dishmachine working properly so that it can sanitize utensils. In the interim, use the 3 compartment sink to do warewashing.
- Critical: Handwashing Lavatory*
Observation: The hand sink in the warewashing area was removed.
Correction: Reinstall or provide a hand sink in the warewashing area.
- Light Bulbs Protective Shielding
Observation: The light bulb (tube) inside the sliding glass door cooler unit was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by sealing off the rodent entry point.
- Physical Facilities in Good Repair
Observation: Floor tiles were broken in warewashing area.
Correction: Repair/replace damaged floor tiles in the warewashing area.
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02/14/2013 | Routine | |
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