The purpose of this visit is to conduct a follow up to determine if the hood system has been repaired. During today's visit, it was observed that the hood has been repaired and is now capable of removing fumes.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit of the chest freezer and the walk in refrigerator are torn and damaged.
Correction: Within 90 days repair/replace the gaskets on the walk in refrigerator. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep cooler at the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: REsurface or replace this cutting board within 90 days. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door and bottom of the screen door. Also holes in back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area along the sides of the cookline equipment, under cookline equqipment, walls near dishwashing area, under dishwashing area and under shelving units have a build up of grease and dried food debris.
Correction: Within 90 days, clean the above noted areas. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/07/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Employee Health Policy in place. Sanitizer dispensed in the chemical sanitizing dishmachine observed within acceptable limit. fAcility has test kit.
TO do immadetialy:
1. Repair the hood system to ensure that it has enough draw/to pull fumes from kitchen as the fumes were observed. The manager expects repair to be completed today. Do use the cookline until hood repaired.
Within 90 days ido the following: :
1. Replace the gaskets on the chest freezer, and walk in refrigerator.
2. Repair the back door to ensure that the door is in good repair and also has an intact door sweep to prevent infestation of rodents or other pests.
3. Clean along the cookline, under cookline equipment to and walk in refrigerator door and interior to ensure that there is not a build up of grease.
4. Repair or replace the scored cutting board. .
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowls used as scoops stored inside the prepared foods in the walk in refrigerator.
Correction: Manager removed the bowls and agreed to use a scoop with a handle with the handle up and not touching the foods. During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed dirty wiping cloths into dirty laundry. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed a bag of onions, a bag of sugar and a bag of flour stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Elevate all food on approved shelving at least 6 inches off ground. The manager elevated the bags of sugar, flour and onions. Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: placing raw, frozen chicken in a bus tub out to thaw in room air.
Correction: Manager relocated the raw chicken back to the walk in refrigerator. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:cooked rice, Bulk containers of chick peas, lentils, cooked chicken, gravies and other prepared foods stored in the walk in refrigerator.
Correction: The above foods were datemarked during inspection. To avoid further enforcement, ensure that the foods above are properly date marked. This is a repeat inspection. Repeat violations are subject to further enforcement by the health department. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit of the chest freezer and the walk in refrigerator are torn and damaged.
Correction: Within 90 days repair/replace the gaskets on the walk in refrigerator. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep cooler at the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: REsurface or replace this cutting board within 90 days. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door and bottom of the screen door. Also holes in back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. The hood system is not working sufficently. The owner has called for maintenance and the repair is expected to be completed today.
Correction: Follow up to ensure that the hood is adequately pulling fumes from facility within 10 days. Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area along the sides of the cookline equipment, under cookline equqipment, walls near dishwashing area, under dishwashing area and under shelving units have a build up of grease and dried food debris.
Correction: Within 90 days, clean the above noted areas. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/23/2016 | Routine | |
The purpose of today's visit was to respond to a complaint received on 8/11/15 in which the complainant stated that he/she observed meats being delivered to the establishment via car and was concerned that meat was being prepared at home. Reviewed all menu items and meats present in establishment. Certified Food Manager (CFM) was able to furnish receipts for all proteins to show that meat is from Restaurant Depot. CFM also stated that all food is prepared on-site. No evidence of other possible food preparation areas. Complaint not confirmed.
No violation noted during this evaluation. | 08/11/2015 | Complaint | |
The purpose of this visit was to conduct a complaint investigation.
Environmental health specialist did not observe any pest at time of investigation. Food establishment has bimonthly pest control services. Case not confirmed.
No violation noted during this evaluation. | 05/12/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cooling and demonstrated methods on how to cool foods.
EHS discussed door openings, leak at 3 vat sink, cleaning under prep tables, cleaning of containers that store clean utensils, cleaning inside of freezer and cleaning of the premises.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: green peppers observed with mold inside of 3dr prep cooler
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Green peppers were discarded at time of inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked rice holding at 48, cooked chicken holding at 47, cooked lentils holding at 49 inside of walk-in cooler from last night.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.Cooked rice, cooked chicken, cooked lentils were discarded at time of inspection.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located near the checkout area is blocked by a trash can, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/12/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper glove use.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw fish stored with raw ground chicken inside of walk-in cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken on buffet
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Chicken was discarded at time of inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 3dr prep cooler on cookline
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: spoons, knives and fork inside of storage container
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: container that utensils are stored in, outside of containers that food is stored in,inside of freezer, under prep tables and gaskets on all refrigerator units
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors throughout the facility observed with food debris, dirt and dust.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the 3vat sink faucet is being held by plastic, holes observed in wall by the back door and glass observed broken in the back of the building near the shed and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities and is an entry way for pest and rodents.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/29/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed poroviding thermometers for cooking and inside of refrigeration units. EHS also discussed replacing cutting boards and procedure for cleaning facility.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: gravy and cooked chicken cooked last night
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Gravy and cooked chicken was discarded at time of inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: rice, lentils and black beans inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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06/13/2013 | Risk Factor | |
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