Observations discussed with managers. General Cleaning of all refrigerators and the cookline equipment is very good! ( EHS Note: Today's Time In: 3: 40 pm / Time out: 4:30 pm. The computer printed time on the top-right corner of the first page is not correct due to a database malfunction.)
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Foods stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Powdered sugar and granulated sugar in open bags at the back kitchen storage shelf.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in some of the refrigerators at the front counter areas was not properly located in the front of the units, the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the area behind the soda machine's ice chute has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters above the flat grill in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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09/21/2015 | Routine | |
Violations discussed with manager.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled squeeze bottles of various sauces and oils at the grill.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing scoop 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (repeated violation)
Observation: The thermometer in side of the "Pepsi" brand reach-in refrigeraor was not properly located in the front (warmest part) of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Kitchenware and Tableware (corrected on site)
Observation: Clean tongs were observed being stored on the the storage shelves support brackets.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Two of the the ceiling vents at the dishwashing area / food storage area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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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04/23/2015 | Routine | |
Observations discussed and corrected with manager.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bags of sugar open on storage shelf (at back of kitchen)
Correction: Protect food from miscellaneous sources of contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen gyros meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/11/2014 | Routine | |
Observations discussed with managers. New Permit Issued.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Container of chicken observed stored on the floor of the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Romaine lettuce not edquately covered in the interior of thefront counter's prep unit.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in some of the refrigerators were not properly located in the warmest part of the unit. (Manger located thermometers and pulled them to fronts of all units.- corrected)
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (utensils at customer self-service area) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Other oprtions: get single service utensils that are prewrapped or a utensil cylinder that displays current utensils so that only handles are presented to suctomers.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The hood filters in the hood system above the grills re not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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04/16/2014 | Routine | |
Observations discussed with managers.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Large bag of bulk sugar was observed stored on the floor (in storage room).
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw chicken. DO NOT thaw foods on counter. Chicken was at 38, 39F
Correction: so operator was able to correct violation by placing thawed chicken into a refrigerator.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwashing area dry 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 lexan lids preventing its use.
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09/19/2013 | Routine | |
Observations discussed with Certified Foodservice Manager. New permit Issued.,
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee was observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The chicken 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working quat test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (current test kit has been water damaged).
Correction: Obtain a properly working quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: A cardboard box was observed used as a base for a self-vented fryer.
Correction: Replace the cardboard box with an approved material to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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05/14/2013 | Routine | |
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