1. Cool cooked/prepared foods properly to 41F or less before selling or serving.
2. Do not re-use Pita Bread plastic bags for the storage of foods.
3. Wash hands frequently.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw shelled eggs in a wooden bowl observed stored on top of several ready-to-eat foods (chicken salad, tuna salad, tomatoes, etc.) on the top portion of "Bev Air" 2-dr prep refrigerator. Raw burgers were stored over milk and other ready-to-eat foods in the "Bev Air" 1-dr upright refrigerator (next to grill).
Correction:
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10/07/2015 | Risk Factor | |
1. Make sure to cool prepared foods properly to 41F or less before selling or serving.
2. Time as Public Health Control sheet was given to the CFM for California rolls only.
3. Light bulbs inside "bev Air" 1-dr upright and "True" 1-dr Coca-Cola refrigerators are out but there's enough light in the buffet and kitchen areas.
4. Wash hands frequently.
5. Do not re-use manufacturer plastic containers and bread roll plastic bags for food storage.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw burgers and steak stored over milk in "Bev Air" 1-dr upright refrigerator (next to grill).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Plumbing System/Maintained in Good Repair
Observation: Hot water handle on back hand sink is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Drying Mops (corrected on site) (repeated violation)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
- Storage/Other Personal Care Items (corrected on site)
Observation: Employees' personal care items and prescriptions medicines are not stored in lockers or other suitable facilities.
Correction: Employees shall store their personal care items in lockers or other suitable facilities, except as specified under sections 7-207.12 and 7-208.11. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.
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03/25/2015 | Routine | |
- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall 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
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Korean noodles at 50 F, chicken salad at 47 F, tuna salad at 48 F, sliced tomatoes at 46 F and deli turkey at 50 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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10/21/2014 | Routine | |
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees contacting exposed, ready-to-eat food with their bare hands. Line worker observed handling deli meats with bare hands.
Correction: Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) The permit holder obtains prior approval from the regulatory authority
- RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Remaining portions of deli cheeses prepared and packaged by a food processing plant opened and held for more than 24 hours were not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
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12/23/2013 | Risk Factor | |
"Keep It Clean" DES poster provided.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw burgers stored above milk in Bev Air 1 door uprt.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Thawing (corrected on site)
Observation: Bag of spinach observed improperly thawing in bucket of room temperature water.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site) (repeated violation)
Observation: Popcorn chicken at 105oF on cart. Reheated to 165oF. Chicken kabobs on buffet at 128oF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The ice cream chest freezer was in need of defrosting.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Plumbing System/Maintained in Good Repair
Observation: The faucet at 3 part sink was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting
Observation: The light was burned out in Bev Air 1 door uprt.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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03/14/2013 | Routine | |
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