Discussed hood system with operator (ensure that it is drawing properly).
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled containers of spices.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (observed cooked potatoes and peppers cooling in deep covered pan). Relocated into a shallow pan and placed in the walk-in to rapidly cool.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in several of the prep coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Another option is to remove the large cutting boards and replace with smaller one.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: outside of plastic storage containers and dishwasher racks.
Correction: Clean and sanitize these surfaces for food contact. If unable to clean and maintain clean, replace them.
- Light Bulbs Protective Shielding
Observation: Light bulb in linen closet not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in kitchen are stained/broken and are not washable. Replace with washable tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2016 | Routine | |
No risk factors observed at time of inspection.
No violation noted during this evaluation. | 09/22/2014 | Risk Factor | |
Follow-up on Walk-in cooler. Temperatures in walk-in cooler within appropriate range. Gasket on walk-in cooler functioning appropriately.
No violation noted during this evaluation. | 03/10/2014 | Other | |
(see Note to File)
- 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: Underside of cooler lids.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Refrigerator door handles, printer above salad prep area, and in use salad dressing bottles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/10/2014 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over beans.
Correction: Chicken was relocated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, Tsatziki cold holding at improper temperatures.
Correction: Milk was voluntarily discarded due to being out of temperature for more than four hours and Tsatziki was relocated due to being out of temperature less than four hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board in the kitchen at the prep tops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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03/06/2014 | Routine | |
Today, follow-up inspection.
Cleaning practices improved since last inspection. However, more detailed cleaning still needed in some areas. Operator to develop and follow cleaning schedule, ensuring that facility is maintained in clean and sanitary manner.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
Floors are not being maintained in a clean and sanitary manner. Observed significant accumulation of food debris under and behind equipment.
This department to perform a follow-up inspection on or around April 15, 2013.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Containers used for clean utensil storage with significant accumulation of food debris.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: Walls in prep areas, floors under and behind equipment, and the hood vents.
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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04/08/2013 | Routine | |
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