- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. -GOAT CURRY 47F (~15 hrs)--walk-in refrigerator inside.
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. Note: discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mango pudding 55F--buffet. cooked veg 44F, biryani masala 45F, cooked spinach 45F--prep top kofta 44F, idli 46F and paneer 45F--2DR prep refg cookline. Milk 46F--2DR UR refg. (in use)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Add ice to the pudding and adjusted thermostat for prep refg. Note: The food in prep refrigerator was stocked at 11 am.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary ammonia solution was measured at more than 400 ppm in the wet wiping bucket. 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 quaternary ammonia solution at 200 ppm. Verify concentration using the appropriate test kit.
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08/11/2015 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the 2Dr prep refrigerator.
Note: Spoke with the employees on proper hand washing, when to wash hands and importance of washing hands. Two employees demonstrated how to wash hands.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed that employees need training, one employee working with raw chicken on skewers was not trained on cross contamination. There was food sitting at room temperature in a refrigeration unit that is not in use. Also, extra food for buffett sitting in pots on the stove. The employees need proper training on handwashing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: The ceiling tile located in kitchen is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall behind the ice machine area is damaged. Also, ceiling tiles in dry storage area is not placed properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities and pest harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling tiles in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/29/2015 | Follow-up | |
A follow-up inspection will be conducted on January 29, 2015 to check the cold holding capability of True 2DR prep refrigerator. Also, hand washing training and employee health policy training will be provided during follow-up inspection.
(Time reflects inspection time only)
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed that employees need training, one employee working with raw chicken on skewers was not trained on cross contamination. There was food sitting at room temperature in a refrigeration unit that is not in use. Also, extra food for buffett sitting in pots on the stove. The employees need proper training on handwashing.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before engaging in preparing naan, after putting raw chicken on skewers. The employee changed gloves but failed to wash hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Note: Discarded.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: Uncovered samosas and boiled potatoes in walk-in refrigerator outside and uncovered sauces in walk-in freezer outside
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: mango shrikhand and mango lassi--True 2DR upright refg. Chicken tikka and raita--walk-in refrigerator inside.
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.
- 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: True 2DR prep refrigerator at cookline 43F. Note: Monitored ambient temperature for more than 15 minutes after putting thermometer inside and not opening the refrigerator.
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. A follow-up visit will be conducted to review the ambient temperature for this unit.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in kitchen is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink at bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the wall behind the ice machine area is damaged. Also, ceiling tiles in dry storage area is not placed properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities and pest harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 300 ppm in wet wiping bucket. 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 quaternary ammonia solution at 200 ppm. Verify concentration using the appropriate test kit. Note: Added more water to the bucket.
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01/28/2015 | Routine | |
GREAT JOB!
No violation noted during this evaluation. | 07/22/2014 | Risk Factor | |
- 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 Potatoes 45F @ #2
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. Moved to indoor unit # 4 & will only keep uncut vegatables in this outdoor cooler to not freeze contents.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: ICE MACHINE SIDES OF OPENING IS RUSTED TO A SIGNIFICANT POINT OF WHERE THE SURFACE APPEARS UNCLEAN AND POTENTIAL PATHOGENS CAN EASILY COLLECT UN-NOTICED.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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01/16/2014 | Routine | |
Dish washer sanitizer @ 50 ppm Chlorine, Wash cloth bucket 200 ppm Quat. ammonia.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Nothing in any refrigerator was observed as being date marked, including but not limited to Spinach & curry sauce, Tomato sauce mixes, baked potatoes, etc...
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.Provided training and literature. CFM instructed workers to date code.
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10/28/2013 | Risk Factor | |
This is a follow-up inspection to a routine inspection performed on 6-14-2013. Corrected violations were removed. The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene including hand-washing and glove changing to help prevent food borne illness. JUST AS A REMINDER, 1) Poor personal hygiene greatly contributes to food borne illness. Proper hand washing techniques is one of the major factors in the prevention of the spread of illnesses. 2)
HAVE THE REFRIGERATOR TEMPERATURES CHECKED ON A REGULAR BASIS. IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. AS RECOMMENDED, SET THE TEMPERATURE TO BE 35F - 37F WHEN THE REFRIGERATORS ARE NOT IN USE.
GREAT JOB!
No violation noted during this evaluation. | 09/12/2013 | Follow-up | |
This is a follow-up inspection to the routine inspection performed on 6-17-2013 (at the request of the CFM). Corrected violations were removed. While on site the refrigeration company rep. was called for a return visit. A new Good Retail Practice violation was added Please remember
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked potatoes @ #2 - 44F
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS (SLIPPERY) AND MENS ROOM DOOR is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/23/2013 | Follow-up | |
The purpose of this visit is a Routine/Risk factor assessment. Thank you for your time. Pest control inspections are conducted monthly, last inspection report checked. No pest activity visible during today's inspection.
Water heater: State SBF100199 Net, 199,900 btu produces 189.10 gph at 140F rise. Remember to clean up all food waste and grease to prevent a food source for insects and roaches.
Dish machine ADS tested today at 100ppm chlorine.
No Grease trap.
Thank you.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following:.A) CRITICAL SANITIZER THREE COMPARTMENT SINK AND WET CLOTH CONTAINERS WERE NOT SET UP AS REQUIRED (2 WERE PLASTIC COVERED WITH THE WRONG SANITIZER STRENGTH (400+ppm) AND THE 3RD HAD NO SANITIZER IN IT). B) TESTING OF THE SANITIZERS APPEARED TO BE SOMETHING NOT NORMALLY DONE AND TESTING KITS WERE NOT READILY AVAILABLE. C) CALIBRATING THERMOMETER WAS A CHALLENGE AND A BETTER QUALITY THERMOMETER WAS GAINED, BUT WITHOUT BATTERIES. D) AFTER TOUCHING RAW MEAT A WORKER TOUCHED (REMOVED FOR INSPECTION) A KNIFE HOLDER AND SOME OF THE KNIVES) WITHOUT REALIZING THE POSSIBLITY OF CROSS CONTAMINATION.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." CFM had the proper paperwork but did not understand it.
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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked potatoes @ #2
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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: CUTTING BOARDS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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06/17/2013 | Routine | |
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