- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TURKEY SLICES STORED IN CARRY-OUT CONTAINERS AT 50*F INSIDE FRONT COOLER. EXCEPT DURING PREPARATION, COOLING, COOKING, AND WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 41*F OR LESS FOR COLD HOLDING. SLICES WERE TURKEY SLICES WERE DISCARDED AT INSPECTION AND WILL BE PLACED IN METAL FOOD CONTAINERS. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/03/2015 | Routine |
| No violation noted during this evaluation. | 11/13/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE CENTRAL HAND SINK HAS NO PAPER TOWELS. ALL HAND SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS FOR SINK IMMEDIATELY., CORRECTED TODAY-PAPER TOWELS INSTALLED DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- back room
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW CHICKEN OBSERVED IN PREP BOWL AT 72 F. ALL FOODS SHALL BE KEPT OUT OF THE TEMPERATURE DANGER ZONE (41F-135F). COOL CHICKEN IMMEDIATELY AND STORE IN COOLER-REMOVE FOODS FROM COOLER ONLY TO PREP OR WORK ON., CORRECTED-ITEMS PLACED IN COOLER DURING INSPECTION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/10/2014 | Routine Inspection |
| No violation noted during this evaluation. | 10/02/2013 | Routine |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed cardboard used as shelf liners in the kitchen. Food contact equipment must be smooth and easily cleanable. Remove cardboard and install approved shelf liners.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled basement stairs and floor. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed drain cover missing from basement floor drain. Install an approved floor drain.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counters when not in use. Store wiping cloths in sanitizing solution when not in use.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/18/2012 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed sanitizing rinse above 200 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The sanitizing rinse was corrected to 100 ppm of chlorine in my presence.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Observed employee coat laying on top of single service items. Store personal items away from food and food contact equipment.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
03/12/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/27/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy falafel pan on stovetop. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot water shut off for the food prep sink. Repair this sink so hot water under pressure is provided.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gasket on Victory reach-in cooler. Repair or replace the door gasket to provide a good seal.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed front door propped open. Outer openings must be kept closed to prevent entry of pests. The door was closed in my presence. Violation corrected.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
09/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/14/2011 | Follow-up |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gasket on the Victory reach-in cooler in kitchen. Repair or replace the door gasket to provide a proper seal.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the restroom handsink. Provide paper towels or install a hand dryer if paper towels are being flushed down toilet and clogging it up.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing floor drain covers in basement. Install covers on the two floor drains.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- Observed cardboard used as shelf liners in kitchen. Cardboard is not durable or reusable. Discard cardboard and use food-grade shelf liners.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
03/03/2011 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- Correction Made: Observed hygienic hand washing performed by the food employees
- General violation description:
- 2-301.12 - thoroughly lathering, washing and rinsing hands for 20 seconds. Using single use paper toweling for hand drying.
- Critical: Preventing Contamination from
- Comment:
- Correction Made: Observed the food employee practice safe food handling
- General violation description:
- 3-301.11 - wear plastic gloves while preparing ready to eat sandwiches.
- Critical: Raw Animal Foods
- Comment:
- Observed non-compliance based on oral interview of food employee, internal product temperature measurements made this day and the failure to address the Cooking of raw animal food(s) - Food Code Section No. 3-401.11 citation by completing and submitting The RISK CONTROL PLAN given to the owner on 4-22-2010. 11-11-2010 Thursday @ 4 PM Observed approximately ~ 35 lbs of raw beef and 30 lbs of raw chicken remain each on the vertical shawarma oven. The interior temperatures
- General violation description:
- 3-401.11 - top, middle, bottom of the raw beef @ 95*F, 105*F, 118*F 100*F and raw chicken @ 94*F, 97*F. 109*F both being cooked vertically in a shawarma oven. 11-12-2010 Friday @ 4:30 PM Observed approximately ~ 15 lbs of raw beef and 15 lbs of raw chicken remain each on the vertical shawarma oven. The interior temperatures
- Critical: Raw Animal Foods
- Comment:
- Observed non-compliance based on oral interview of food employee, internal product temperature measurements made this day and the failure to address the Cooking of raw animal food(s) - Food Code Section No. 3-401.11 citation by completing and submitting The RISK CONTROL PLAN given to the owner on 4-22-2010. 11-11-2010 Thursday @ 4 PM Observed approximately ~ 35 lbs of raw beef and 30 lbs of raw chicken remain each on the vertical shawarma oven. The interior temperatures
- General violation description:
- 3-401.11 - top, middle, bottom of the raw beef @ 95*F, 105*F, 118*F 100*F and raw chicken @ 94*F, 97*F. 109*F both being cooked vertically in a shawarma oven. 11-12-2010 Friday @ 4:30 PM Observed approximately ~ 15 lbs of raw beef and 15 lbs of raw chicken remain each on the vertical shawarma oven. The interior temperatures
|
11/12/2010 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- food service area Food Employee
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Not using sufficient hand washing time
- General violation description:
- 2-301.12 - observed two of three food employees washing their hands in 6 to 9 seconds, rather than the needed 20 seconds. Occasionally hand drying occurred by wiping wet hand on the apron, rather than using the available paper towel. Discontinue use of apron for hand drying. ,
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- food service area Food Employee
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed the food employees handling ready to eat foods with their bare hands
- General violation description:
- 3-301.11 - slicing tomatoes, removing cooked falafels from the cooking basket, removing the sub buns from the warmer and completing the sandwiches., ,
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- Grill line ovens
- Problems:
- Not cooked to 165 degrees F for 15 seconds Poultry
- Corrections:
- Cook to proper temperature.
- Comment:
- Observed non-compliance based on oral interview of food employee, internal product temperature measurements made this day and the failure to address the Cooking of raw animal food(s) - Food Code Section No. 3-401.11 citation by completing and submitting The RISK CONTROL PLAN given to the owner on 4-22-2010. Cooking limitation appears to have exceeded 4 hours. Potentially hazardous food removed from temperature control in past @ 10 AM, no answer given today when asked. 2 PM observed raw beef @ 86*F and raw chicken @ 86*F both being cooked vertically in a shawarma oven. 3 PM observed raw beef @ 100*F and raw chicken @ 96*F both being cooked vertically in a shawarma oven. Approximately ~ 20 lbs of raw beef and 15 lbs of raw chicken remain each on the vertical shawarma oven. Raw meat is to be discarded when the product temperatures remains in the temperature danger zone more than four hours having exceeded 70*F.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- Grill line ovens
- Problems:
- Not cooked to 165 degrees F for 15 seconds Poultry
- Corrections:
- Cook to proper temperature.
- Comment:
- Observed non-compliance based on oral interview of food employee, internal product temperature measurements made this day and the failure to address the Cooking of raw animal food(s) - Food Code Section No. 3-401.11 citation by completing and submitting The RISK CONTROL PLAN given to the owner on 4-22-2010. Cooking limitation appears to have exceeded 4 hours. Potentially hazardous food removed from temperature control in past @ 10 AM, no answer given today when asked. 2 PM observed raw beef @ 86*F and raw chicken @ 86*F both being cooked vertically in a shawarma oven. 3 PM observed raw beef @ 100*F and raw chicken @ 96*F both being cooked vertically in a shawarma oven. Approximately ~ 20 lbs of raw beef and 15 lbs of raw chicken remain each on the vertical shawarma oven. Raw meat is to be discarded when the product temperatures remains in the temperature danger zone more than four hours having exceeded 70*F., ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
09/20/2010 | Routine Inspection |
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