The purpose of this visit was to follow-up on critical violations that was not corrected during routine inspection on March 15, 2016. The facility is in compliance with the consumer advisory.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- A copy of cooling methods guideline and cooling log was provided to help maintain the cooling temperature.
- Please provide a copy of updated menu with consumer advisory with in 14 days (no later than March 31, 2016).
- Active Managerial Control was discussed with the manager on duty.
- A follow-up inspection will be conducted for critical violations that were not corrected during inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: (CORRECTED DURING INSPECTION): 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:
Cooked Spinach & Chicken, Rice (57F, 58F) (>12HR) in Beverage-Air 2-DR Upright refrigerator
Cooked Chick Peas, Falafel Mix, Cooked Ground Beef (44F, 44F, 45F) (>12 HR) Iowa walk-in
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. FOOD ITEMS WERE DISCARDED VOLUNTARILY. PROVIDED A COPY OF COOLING METHODS GUIDELINES AND COOLING LOGS.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked rice in warmer (125F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEM WAS RE-HEATED UP TO TEMPERATURE.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Kefta, Beef Kabob, Lamb Kabob, Kabob Halabi, Kabob Combo, Kabob Trio, Fattoush, Hummus Shawarma, Lamb Chops, and Beef Shawarma from Sandwich and Platters.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PROVIDE AN UPDATED MENU TO HEALTH DEPARTMENT WITH IN 14 DAYS.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement: Kefta, Beef Kabob, Lamb Kabob, Kabob Halabi, Kabob Combo, Kabob Trio, Fattoush, Hummus Shawarma, Lamb Chops, and Beef Shawarma from Sandwich and Platters.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or 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. INSTRUCTIONS WERE PROVIDED TO THE MANAGER ON DUTY.
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03/15/2016 | Risk Factor | |
The purpose of this visit was to conduct a Risk-factor assessment.
NOTE:
- Required the PIC to keep the ice scoop out from the ice container to prevent ice contamination.
- Advised to keep the falafel scoop in hot water at >135F. DO NOT store in bowl of plain water.
- Update the menu with consumer Advisory and provide a copy to Health Department within 30 days. Instructions are provided.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Kefta, Beef Kabob, Lamb Kabob, Kabob Halabi, Kabob Combo, Kabob Trio, Lamb Chops.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Discussed with the PIC. Provided instructions for consumer advisory. Update the menu and provide a copy to the Health Department with in 30 days.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Kefta, Beef Kabob, Lamb Kabob, Kabob Halabi, Kabob Combo, Kabob Trio, Lamb Chops
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Instruction was provided to the PIC. Update the menu and provide a copy to Health Department with in 30 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage-Air 2-DR Prep unit in kitchen (47/46F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The food items in the unit were holding below 40F. The PIC re-adjusted the thermostat and temperature dropped to 45F at the end of inspection. Required the PIC to repair the unit. Provide a service receipt to the Health Department with in 7 days.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. The person-in-charge (PIC) provided paper towel at kitchen handwashing sink.
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09/16/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection which was turned in to routine inspection.
NOTE:
- Provided a thermometer for the True 2DR prep cooler to monitor unit temperature.
- Observed the trash dumpster door was left open. The person-in-charge (PIC) informed that the dumpster is shared with the other establishment in the plaza. Contact a proper authority to notify all establishments in the block to keep the dumpster closed at all times to prevent any possible pest and vector infestation.
- Active Managerial Control (AMC) information was discussed with the PIC and provided a AMC handout.
- Datemarking procedure for stuffed grape leaf was disscussed with the PIC. Date marking information/handout was provided.
- 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: Raw animal products in the walk-in freezer was unwraped and stored with out wrapping right below the manufacturing box. Meat products were not stored in containers with wrap to prevent possible cross contaminations.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Food items were re-organized in the freezer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Salad mix with diced tomatoes (44F), Soaked Chickpeas (43F), Halloumi Cheese (47F) at the beverage air 2DR prep cooler
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. Food items were discarded.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage-Air 2 dr prep cooler at the cook line.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Food items are removed from the unit and moved to True 2DR prep cooler. Fix the cooler and send a service receipt to Health Department with in 2 days. Do not use the Beverage Air unit until it is fixed.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution between 50-100 ppm. Verify concentration using the appropriate test kit. Gave instructions to person-in-charge (PIC) to set up sanitizer sink properly.
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04/06/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICES FOR PREP COOLER AND DISHMACHINE TO THE HEALTH DEPT. WITHIN 10 DAYS.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Meat in walk-in freezer stored on the floor and/or food stored less than 6 inches off the floor.
Correction: 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 dr upright cooler and Bev Air 2 dr prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 dr prep cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Please provide copy of service invoice to Health Dept. within 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Please send copy of service invoice for dishmachine to Health Dept. within 10 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at cookline handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at cookline handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/14/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer concentration dishmachine: 100 ppm. Provided date marking fact sheet. Discussed public health significance of routine monitoring of all coolers to insure required food temperatures are being maintained. Recommended that ambient temperature logs be maintained for for all coolers. NOTE:PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR PREP COOLER AS DETAILED ABOVE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in freezer.
Correction: 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.
- 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: Sliced cooked guro meat in Bev Air prep cooler
Correction: 3 separate packages: 53/54/53 degrees F
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: prep coolers and upright cooler.
Correction: Provide temperature measuring devices in all coolers that designed to be easily readable. Locate thermometers in warmest part (front) of coolers.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2 dr prep cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice to Health Department within 10 days.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/29/2014 | Routine | |
This was a risk factor assessment of those items which could lead to foodborne illness if left unchecked.
The person cooking did not know the proper cook temperature for a food item, yet felt that the item was correctly cooked. The operator/CFM has the responsibility of training employees in food safety. Train employees on proper cook temperatures and the use of food thermometers.
The back handsink must be completely functional. Add soap and paper towels to the handsink area.
It was observed that the operation has a very good datemarking process in place. It was recommended that the discard date be used as the datemark rather than the prep date. As long as all staff members know what the dates mean, either system is acceptable.
The operator indicated that he would like to add an undercounter dishwasher to his operation. Specific instructions and specifications were given to the operator. Please fax or email a copy of the specification sheet for the dishwasher to the Health Department before the unit is installed.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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 chicken was stored above raw beef in the walkin refrigerator.
Correction: Raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf to minimize cross-contamination between raw foods. Food was re-arranged in the walkin.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: Chicken was not cooked to 165F.
Correction: Use food thermometer to measure the temperature of foods during cooking. Chicken was cooked further before service.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed the back handsink blocked by pots on the floor.
Correction: Handsink must be accessible for handwashing at all times. Use other areas to store pots.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the back handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided the back handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed liquid soap stored on the sanitize drainboard.
Correction: Store all chemicals away from food prep surfaces. It is recommended to keep liquid soap on the wash side of the 3 vat sink.
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11/13/2013 | Risk Factor | |
This is a follow up to a previous inspection conducted October 2, 2013. All deficiencies noted in the previous inspection have been corrected.
No violation noted during this evaluation. | 10/08/2013 | Pre-Opening | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected by October 8th. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair:
1) Door panel on Iowa walkin freezer,
2) Shelving in walkin units (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Ventilation hood (professional cleaning),
2) Sides of fryer,
3) Shelving in the food prep area,
4) Interiors of the walkin units,
5) Gaskets on the walkin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Seal gaps in the wall seams behind the cook area,
2) Floor tiles underneath Beverage Air reachin cooler,
3) Burned out lights in the ceiling,
4) Door thresholds (repaint),
5) Ceiling vents (repaint),
6) Seal holes in the walls in the back food prep area,
7) Walls in the back food prep area (repaint),
8) Seal gaps along the floor/wall junctures in the back food prep area,
9) Finish open walls in the back hallway by the walkin cooler/back door,
10) Install missing ceiling tiles in the back hallway by the walkin cooler/back door,
11) Seal holes in the walls in the back hallway by the walkin cooler/back door,
12) Walls in the dry storage room (repaint/seal holes)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment,
2) Walls behind equipment,
3) Floors underneath equipment,
4) Walls in the mop closet
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/02/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Install a splashguard in between the three compartment sink drainboard and the fryer.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Aluminum foil lining shelving (remove),
2) Aluminum foil lining grease trap (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk and soda crate(s) found used for the following purpose(s):
1) Shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Door panel on Iowa walkin freezer,
2) Shelving in walkin units (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1) Walkin cooler (50F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) CRMA Display Case,
2) Beverage Air prep cooler,
3) Iowa walkin cooler
4) Iowa walkin freezer
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.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: Observed the three compartment sink at 104F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Exterior of diplay case,
2) Ventilation hood flume (professional cleaning),
3) Gaskets on the reachin units,
4) Exterior of the fire suppression system tank,
5) Sides of fryer,
6) Shelving in the food prep area,
7) Interiors of the walkin units,
8) Gaskets on the walkin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:
1) Sharp Carousel microwave (remove)
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Handwashing Sinks / Numbers By Law
Observation: Observed that the handsink in the food prep area had been removed. A handsink needs to be reinstalled in the front food prep area.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Front Handsink (slow draining),
2) Three compartment sprayhose handle,
3) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Observed that the back door is not tight-fitting.
Correction: Adjust the back door to allow for self-closing tight-fitting
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed no soap at front handsink or back handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Install soap dispenser to the wall at the front handsink and back handsink.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Seal gaps in the wall seams behind cook area,
2) Floor tiles underneath Beverage Air reachin cooler,
3) Burned out lights in the ceiling and ventilation hood,
4) Door thresholds (repaint),
5) Ceiling vents (repaint),
6) Seal holes in the walls in the back food prep area,
7) Replace mildew overgrown caulking along the three compartment sink,
8) Walls in the back food prep area (repaint),
9) Seal gaps along the floor/wall junctures in the back food prep area,
10) Finish open walls in the back hallway by the walkin cooler/back door,
11) Install missing ceiling tiles in the back hallway by the walkin cooler/back door,
12) Seal holes in the walls in the back hallway by the walkin cooler/back door,
13) Walls in the dry storage room (repaint/seal holes)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment,
2) Walls behind equipment,
3) Floors underneath equipment,
4) Walls in the mop closet
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Ceiling air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Mops in Air-dry Position
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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09/20/2013 | Pre-Opening | |
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