Handwashing, and dsihwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 11/05/2015 | Routine | |
Handwashing, and dishwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" on top of the cold food prep bar, and in the 'pull drawer" refrigerator that is below this cold food prep bar, that is located to the immediate left of the grill. Tomato slices on top of the bar were at 48 F. Cole slaw on top of the bar was are 46 F. Precooked, diced chicken, in individual serving size "baggies" was at 52 F.;Potentially hazardous cold foods must be eaten or discarded within four hour of going out of temperature, or there is a risk of foodborne illness. The diced chicken that was at 52 F was immediately discarded, by the establishment management at our request. The cold foods on top of the bar were immediately moved to the nearby walk-in refrigerator. No potentially hazardous foods may be stored on top of, or in, this cold food prep bar unit, until it has been maintained/adjusted, so that it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times.
- Plumbing System Maintained in Good Repair
Observation: There is plastic tape wrapped around the hose attached to the mop sink faucet.
Correction: We do not allow the use of tape for repairs, even temporarily, because the tape introduces rough surfaces where bacteria may hide, and may grow. Only durable, smooth,easily cleanable, moisture resistant materials may be used for the repair. The hose needs to be replaced, and the water leak needs to be taken care of.
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04/21/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold water handle at the three basin (dishwashing) sink, above the sink basins, was not working.
Correction: We require that all sinks have both hot and cold water, operable from the handles above the sink basins, at all times. This violation was immediately corrected by the establishment management.
- Handwashing Signage/Handwashing Facilities
Observation: There were no signs in the restroom handwashing sinks saying "employees must wash hands.
Correction: We require that there be a sign at every handwashing sink which says something to the effect of employees must wash hands.
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09/25/2014 | Routine | |
All violations cited on our inspection of 21-Feb-2014 have been corrected.
No violation noted during this evaluation. | 03/07/2014 | Follow-up | |
No food temperature problems were observed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee in the kitchen was observed handling pita bread with bare hands.
Correction: We do not allow bare hand contact with ready-to-eat foods. Use disposable gloves, tongs and spoons. This is true, even for foods which are "ready-to-eat" but may be re-warmed prior to service to customers. This violation was immediately corrected by the establishment management.
- Equipment - Good Repair and Proper Adjustment
Observation: At the three compartment sink, the hot water handle located above the sink basins, and the cold water handle above the sink basins, will not turn off. The on/off function is being controlled from the sprayer arm faucet handle, associated with the three compartment sink.
Correction: We require that all of the handles, above the sink basins, associated with the 3-compartment sink (and all other sinks) work properly. These handles that are not working properly need to be repaired.
- Handwashing - Using a Handwashing Lavatory
Observation: In the kitchen, at one of the two handwashing sinks, the one nearest to the cold food prep bars, there was a safety apron, safety gloves, and a 30" metal rod covering, and blocking, the handwashing sink. This "storage rack," of safety equipment, is interfering with normal use of the handwashing sink. Handwashing sinks may be used for handwashing only. Also, in the bar area, there was a metal pail in the basin of the handwashing sink. Also there was a cart, of two empty glasses storage racks, blocking the bar handwashing sink.;We require that all handwashing sinks be unobstructed, and readily available for use at all times. The "safety equipment rack" above the kitchen handwashing sink needs to be moved, as soon as possible.. The items associated with this "safety equipment rack" are blocking off this handwashing sink, so that it cannot be easily used for normal handwashing. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. In the bar area, the pail was immediately removed from the handsink basin, at our request, and the cart of glass storage rack was moved, so as not to be blocking the handwashing sink.
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02/21/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 08/20/2013 | Routine | |
No food temperature problems were observed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The mechanical dishwasher was getting no detectable sanitizer, associated with the "final rinse step" of the cycle, as measured by the test strips.
Correction: The available chlorine level, associated with the sanitizing step, must be 50 to 100 ppm. There was an air bubble in the dispenser line. The air bubble was cleared by hitting the "sanitizer primer switch," and then running three cycles. Available chlorine level is now 100 ppm.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: There were cardboard boxes blocking the "back kitchen handwashing sink"-the handwashing sink nearest to the entrance to the walk-in refrigerator. Also, an employee was observed using this handwashing sink as a "dump sink"-dumping a glass containing ice and a soft drink into this sink basin.
Correction: Handwashing sinks may be used for nothing except handwashing. All handwashing sinks must be unobstructed, and available for use, at all times. This violation was immediately corrected by the establishment management. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the establishmment management.
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02/12/2013 | Routine | |
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