Abbreviations: WIC - walk in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard lining the spice shelf is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard was removed during inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy ice build-up in inside if this unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves under the prep table were observed in a state of disrepair and damaged. The paint on the shelves are chipped and peeling.
Correction: Paint the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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04/16/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee use hand sanitizer and don a pair of gloves prior to prepairing food. Employee did not wash his hands prior to using the hand sanitizer..
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use spoons and tongs stored in water measuring a temperature of 85'F..
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.
- Critical: Cooling* (corrected on site)
Observation: The cooked Curry Chicken, which, according to the person in charge, was cooked at 11:30 yesterday morning, was observed not adequately cooled to prevent the growth of harmful bacteria. cooked chicken measured at an internal temperature of 53'F during today's inspection..
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded chicken curry.
- Cooling Methods (corrected on site)
Observation: Curry chicken was cooked the day before the inspection and was placed in a large plastic container with a lid on it, and then placed in the Reach-In cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Foods, including but not limited to, cooked curry chicken, cooked rice, and diced tomatoes. Food is held for longer than 24 hours after preperation.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed frozen chicken stored in plastic grocery bags..
Correction: Replace the bags to permit easy cleaning and prevent the migration of deleterious substance, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wooden nonfood contact surface of the water heater stand and the exposed wooden board on the serving line near the rice cooker/warmer is not sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Observed that neither soap or sanitizing agents were hooked up to the dish machine. Operator was adding dish soap manually, but no sanitizer was being added.
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: Isotemp Cooler in kitchen is non-functional and is being used for dry storage. One of the glass doors is cracked and broken. Also, the drain for the wash sink in the 3-compartment sink does not seal properly, and will not hold water.
Correction: Repair the Isotemp Cooler and the sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Isotemp Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade, sugar and flour storage buckets, utilsels stored in untinsel storage pan.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces have accumulations of grime and debris: Shelf above cooktop, all of the shelves below the kitchen prep tables, the bottom of both reach-in coolors in the kitchen, the bottom of the sandwich prep unit on the front line, front grates of the reach in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed that food contact surfaces were not being cleaned and sanitized due to the fact the no chemicals were hooked up to the dish machine. Operator was adding soap manually, but no sanitizer was being added. PIC set up the 3 compartment sink, to wash, rinse and sanitize equipment, with a chlorine sanitizer level of 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel insert pans were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Room Receptacle Covered
Observation: There was no covered trash receptable available in the women's restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employees jackets and purse on a prep table shelf next to clean equipment.
Correction: Designate an area for employees to store coats and personal items away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Observed missing ceiling tile above the 3 compartment sink, and a small hole in the wall near the tandori oven.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Stainless steel wall and painted wall behind the cooktop and tandori oven 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Comet were stored on shelving among pieces of food preperation equipment such as blenders, pans and insert trays, and those shelves are located above a chest freezer..
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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02/13/2013 | Routine | |
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