- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED OBSERVED EGGS SHELVED ON BOTTOM ROW BENEATH ALL READY TO EAT ITEMS IN WALK IN COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED OBSERVED TEMPERATURES IN DISPLAY CASE COOLER TO ALL BE UNDER 41F (TABOULEH 38F, HUMMUS 39F AND GRAPE LEAVES 37F). PERSON IN CHARGE STATED THAT COOLER WAS SERVICED AND PROPERLY REPAIRED. READY TO EAT POTENTIALLY HAZARDOUS FOOD IS NOW AT SAFE TEMPERATURES.
- 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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED OBSERVED PREPARED POTENTIALLY HAZARDOUS FOOD THAT IS HELD FOR LONGER THAN 24 HOURS TO BE PROPERLY DATE MARKED WITH A PERIOD OF NO MORE THAN 7 DAYS TOTAL AFTER DAY OF PREPARATION (I.E. 1-19-15 - 1-25-15). DATE MARKING IS CORRECT.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED ASKED PERSON IN CHARGE WHAT POLICY HAS BEEN PUT IN PLACE IN ORDER TO ENSURE EMPLOYEES ARE ONLY USING HANDWASH SINK FOR HANDWASHING. (PIC) STATED THAT EMPLOYEES HAVE BEEN RE-TRAINED ON NOT USING HANDWASH SINK FOR ANY OTHER PURPOSE THAN HANDWASHING. UTENSILS ARE TAKEN TO DISHWASHING AREA TO BE PROPERLY WASHED, RINSED AND SANITIZED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Food Storage, Prohibited Areas
- Comment:
- CORRECTED ALL ITEMS THAT WERE PREVIOUSLY STORED IN TOILET ROOM HAVE BEEN REMOVED AND PLACED IN DESIGNATED DRY STORAGE AREA IN THE KITCHEN.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED COOLER HAS BEEN REPAIRED AND IS IN PROPER WORKING CONDITION. AIR TEMPERATURE IS 40F.
- 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.
|
01/20/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- FOOD MUST BE PROTECTED FROM CROSS CONTAMINATION. OBSERVED EGGS IN WALK IN COOLER SHELVED ABOVE BREAD. ARRANGE ITEMS IN A WAY THAT WILL PREVENT CROSS CONTAMINATION.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 2-door glass display case(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD COLD MUST BE MAINTAINED AT 41F OR LESS. OBSERVED HUMMUS, TABOULEH, GRAPE LEAVES IN COOLER DISPLAY CASE RANGING IN TEMPERATURES BETWEEN 47F-54F. MOVE ITEMS TO A COOLER THAT WILL MAINTAIN 41F OR BELOW TO KEEP ITEMS OUT OF THE TEMPERATURE DANGER ZONE (41F-135F).,
- 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE DATE MARKED FOR A MAXIMUM OF 7 DAYS. OBSERVED FOODS DATED FOR 8 DAYS, EXAMPLE 1-7-15 - 1-14-15. DATE PREPARED OR OPENED IS COUNTED AS DAY 1 AND THEREFORE 6 DAYS AFTERWARD WOULD BE A TOTAL OF 7 DAYS. (I.E. 1-7-15 - 1-13-15). RE-DATE MARK FOODS FOR 7 DAYS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) cookline
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- A HANDWASH SINK MUST NOT BE USED FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING. OBSERVED A COOK RINSING A KNIFE IN THE HAND WASH SINK. ONLY USE HANDWASH SINK FOR HANDWASHING. ,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In toilet room(s)
- Corrections:
- Store in protected manner.
- Comment:
- FOOD MUST NOT BE STORED IN A RESTROOM OBSERVED BAGS OF RICE, LENTILS AND SYRUP FOR POP MACHINE STORED IN EMPLOYEE DESIGNATED RESTROOM. DO NOT STORE FOOD IN RESTROOMS.,
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door glass display case(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. OBSERVED DISPLAY COOLER DOORS NOT PROPERLY CLOSING. REPAIR DOORS TO GIVE PROPER SEAL AND PREVENT COLD AIR FROM ESCAPING. ,
- 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.
|
01/08/2015 | Routine |
| No violation noted during this evaluation. | 07/21/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed rice at the steamtable only 108 degrees F. Potentially hazardous foods must be held above 135 degrees F. Raise the temperature of the rice above 135 degrees F. Discard rice after 4 hours in the temperature danger zone of 41-135 degrees F.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the dishroom handsink. A handwashing sign was provided in my presence. Violation corrected.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
07/11/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Follow-up |
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