The purpose of this visit is to conduct a risk factor assessment. Discussed a few food safety systems that are being implemented. The general manager was present and able to explain standard of procedures.
No violation noted during this evaluation. | 10/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed how to remove items blocking hand sink by the fryers to encourage hand washing. Manager will determine how to create a permanent solution to remove all items blocking hand sink.
Discussed possible menu changes and the use of a consumer advisory.
Discussed active managerial control with the manager.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE RINSE HANDS WITH WATER AT A PREP SINK.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED EMPLOYEE EATING ADJACENT TO A PAN OF RICE COOLING.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. MANAGER REQUESTED EMPLOYEE EAT IN THE DINING ROOM.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Containers of sesame sauce, soy sauce, oil.
Correction: LABEL ALL CONTAINERS WITH THE NAME OF THE FOOD ITEM. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located NEXT TO THE FRYER STATION is blocked BY TRASH CANS preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVE THE TRASH CANS TO ALLOW ACCESS TO THE HANDSINK.
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03/10/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employees shall not eat or drink in the kitchen areas especially while preparing food for customers.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cabbage
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Employee washed hands and put on gloves before handeling ready-to eat food (cabbage).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Two commercially packaged cheeses which were opened more than 24 hours ago were not date marked
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the prepline is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting board.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Inside surfac eof ice machine
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: Oster Food Steamer.
Correction: Remove Oster Steamer. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Handsink by the prep area.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided handwashing sign.
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12/09/2014 | Routine | |
There was very little actual food production being done at the time of the inspection. Note that handwashing is extremely important in food preparation and service. Note the repeat observations of no paper towels and the handsink not useable at the cookline. This would indicate that there is very little handwashing being done during food preparation. Set the handsink adjacent to the cookline up to be used. It is a choice as to whether an employee uses that particular handsink, however it must be available for use if necessary. The restaurant was designed with two handsinks for a reason - availability of handwashing to a particular work area.
Handwashing sign was provided
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Storage containers were observed stacked on each other, with bottom of top containers directly on food in container below.
Correction: Cover containers separately before stacking them.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink near 3 vat sink with sponges in it. Observed handsink at cookline with food debris in it.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. There were not paper towels at either handsink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/05/2014 | Risk Factor | |
This was a follow-up to an inspection conducted October 8, 2013.
Fax or email a copy of the work order for the Turbo Air prep refrigerator to the Health Department within 24 hours.
Discussion was had with management regarding the proper methods of cooling the fried white meat before it is placed in the freezer. Thermometers must be used to monitor the temperature of the chicken as it cools. From 135F the chicken must cool to 70F in two hours. There is then another four hours to cool to 41F. Use thermometers and timers to monitor the process. Printed information was given regarding proper cooling methods.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. The employee washed his hands properly at the handsink.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The Turbo Air 2DR prep refrigerator is not maintaining 41F ambient air temperature.
Correction: The unit may not be used for the storage of potentially hazardous foods, inside the box or across the top. Service the unit. All refrigerators must maintain 41F or less ambient air temperature.
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10/16/2013 | Follow-up | |
This was a routine inspection.
ALL handsinks must be set up for use. The handsinks in the kitchen are placed to "cover" different work areas. The handsink at the cookline must be set up for use by the food handlers along that work station.
The 3 vat sink must be usable. Provide a stopper for each sink. Each sink must be able to hold water. Set the sanitize sink up every morning, so the sanitizer chemical may be used throughout the day when wiping down prep surfaces such as cutting boards and prep tables.
Monitor the cooling process of the chicken. A lengthy discussion was had about the combination of time and temperature marks that must be hit to cool properly. It is recommended to use thermometers and timers to monitor the cooling process. It is also recommended to help the cooling process by installing a strategically placed fan above the chicken as it cools.
There will be a follow-up inspection on October 16, 2013.
- 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: 1) Mondoo - 51F
Correction: cole slaw - 51F
- Sanitizer Test Kit Required
Observation: There is not a sanitizer test kit (chlorine) for the mechanical dishwasher.
Correction: Provide a test kit to be used to monitor the strength of the sanitizer solution of the dishwasher.
- Equipment / Good Repair / Operation
Observation: The Turbo Air 2DR prep refrigerator is not maintaining 41F ambient air temperature.
Correction: The unit may not be used for the storage of potentially hazardous foods, inside the box or across the top. Service the unit. All refrigerators must maintain 41F or less ambient air temperature.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers for the sinks of the 3 vat sink.
Correction: The sinks of the 3 vat sink must be able to hold water. Provide a stopper for each sink.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: There is no sanitize step in place during the wash process. The dishwasher is not sanitizing and the 3 vat sink does not hold water with no stoppers.
Correction: Until the dishwasher is repaired, purchase stoppers and set up the 3 vat sink with a sanitizer solution to be used during the wash process.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: There was no measurable sanitizer chemical when the dishwash was run through the wash, rinse and sanitize cycles.
Correction: Service the dishwasher to provide 50-100ppm chlorine sanitizing concentration.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: A second CFM was called to come in. The original CFM is to fax or email a copy of his certified food manager ID to the health department within 14 days.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: There was no soap at the handsink adjacent to the cookline in the kitchen.
Correction: Provide soap at all handsinks.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: There were no paper towels at the handsink adjacent to the cookline.
Correction: Provide paper towels at all handsinks.
- Handwashing Signage at Handwashing Facilities Required
Observation: There is not handwashing signage at the handsink adjacent to the cookline.
Correction: Provide handwashing signs at all handsinks.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Sanitizer spray bottle was not labeled.
Correction: Bottle was labeled during inspection. Chemicals must be labeled in spray bottles.
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10/08/2013 | Routine | |
This was a routing inspection. Please fax or email a copy of the plumbing repair to the restroom hot water supply to the health department within 48 hours.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: It was observed that pans of chicken were placed on top of each other in the walkin refrigerator and in the upright freezer.
Correction: Cover all foods before they are put in refrigerators or freezers for storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: Fried chicken was observed sitting out at temperatures below 135F.
Correction: When holding hot food for customer orders, it must be kept at 135F or more. Install heat lamps or warmers to maintain the correct hot holding temperature. Food was discarded.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Hot water at the handsinks at the bar and at the restrooms was measured at less than 100F (88F).
Correction: Hot water must be at least 100F at all handsinks. Have the plumbing serviced to provide a minimum of 100F at the handsinks in the restrooms and at the bar.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Hand soap dispenser observed sitting in the bowl of the handsink.
Correction: The hand soap dispenser must be kept outside of the handsink. Make a space for the soap to be kept outside the handsink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Paper towels at the bar were not in a dispenser and not in close proximity to the handsink.
Correction: Provide paper towels at the bar handsink in a dispenser. It is recommended to use a vertical dispenser, for space considerations.
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04/08/2013 | Risk Factor | |
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