Facility clean to sight. No visible signs of pest or rodents. Hair restraints in use. Make sure food handler cards are not obtained on-line. Watch the use of gloves. Good date marking in place and temperature logs.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled bulk food containers.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multitask food preparation. EHS observed multitask glove use and then touching of foods. Gloves are for RTE food touching only not door handles etc.. Also make sure hands are washed between changing gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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12/19/2015 | Routine | |
Glove use was observed, hair restraint are in place and handwashing was observed. Food handler cards must be available for inspection and must be valid. Also monitor all food on the hot/cold line for proper temperature in preventing bacterial growth. Time needs to be spent with food workers in knowing food safety temperatures.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. When EHS asked PIC the temperaure danger zone for growing bacteris the response was 140-41. Correct answere is 41-135F. EHS reeducated IC on proper temperatures.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. A couple of food workers at he cook and hot/cold holding line could not answer the correct responses to the proper holding temperatures of foods on the lines.Also, food handler card could not be verified during inspection. PIC states another manager has them on computer. Food handler cards are an inspectable item and must be available for inspection and confirmation of valid food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Bulk containers of different types of rice observed with no labels on the containers. EHS educated PIC code requirement and the importance of labeling in regards to food allergens. Containers were labeled during inspection.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice, beef and chicken hot holding at improper temperatures. EHS educated personnel on proper holding temperatures and recommended to periodically check food temperature. Foods were reheated to proper temperatures and unit was turned up.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Quac. sauce and tomatoes cold holding at improper temperatures. Quac sauce is very dens reduce amount held in containers on the line also in the walk in loosely place plastic wrap on food to cool and once temperature is 41F or below then tightly place plastic wrap. ITems were replace with foods from walk in or placed in walk in to reduce temperature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: Several cutting board(s) 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.
- 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: EHS observed cutting surface that was stored with clean dishes with food debris. Item was removed and washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the 3 compartment sink is being used for purposes other than washing hands. EHS observed wiping rags in sink. EHS educated handwashing sinks are for handwashing only. PIC removed rags.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids. EHS observed filled receptacle with no lid and not in use with several flies around receptacle. PIC closed bag of trash to help educe flies.
Correction: Cover all waste containers when not in continuous use.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. EHS observed several flies in the kitchen and dining area. Recommend a certified pest controller to treat facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/05/2015 | Routine | |
Overall facility was clean and no visible signs of pest/rodent infestation. Workers were pro-active in addressing all violations. Make sure food handler cards are current and available for inspection.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Valid food handler cards are not available. Please ensure current food handlers cards are maintained at food establishment and all food workers have food handlers cards. City ordinance requires food handler cards prior to working with food. Violation is class1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The beef steak was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed temperature at 112F and observed meat was bloody. Chain does not serve undercooked foods. Item was recooked to proper temperature and till fully cooked.
Correction: Continue to cook the meat to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef, Chicken and beans hot holding at improper temperatures. Items were replaced / re-heated.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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04/28/2015 | Routine | |
Proper hair restraints were observed during inspection as well as good handwashing procedures. Handwashing sinks were observed to be fully stocked and working properly. PIC states that all employees are informed of the required health policy and reporting instructions with certain illnesses during orientation. PIC states that they are not keeping up with food handler certifications but will get the information together and fax the current list of employees to the WTHD office by January 6, 2015. Two sanitizing buckets of QT were observed at about 350ppm as required per manufacture guidelines.A container of Gauc sauce was observed in the walk-in cooling down (made about 20 min. prior per PIC) with plastic wrap tightly around product. Recommend loosely placing plastic wrap over food product to allow good air flow around product to encourage rapid cooling. Plastic may hold heat in. PIC states their cooling process of prepared food includes placing items in a shallow pan and then place in walk-in cooler and items is reheated to 165F the next day. Proper cooling required food items to be cooled from 135 to 70 no longer than 2 hours and then down to 41F or below by a total of 6 hours. Educated PIC on the proper method of cooling food items and recommend maintaining a temperature log to ensure proper cooling temps are meet.Also discussed the rice hot holding on the line and that the temp is at 127F. PIC states the item went out shortly and will monitor temp.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC states they are not keeping up with food handler certifications.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance Sec 40 requires all food workers to be food handler certified prior to working with food. PIC is getting the list of all employees and their expiration dates of food handler cards and forwarding the information to the WTHD office by January 6 2015
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths were observed stored in sanitizing buckets but not enough solution to allow cloths to be submerged in solution to be effective.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use and completely submerged to ensure properly stored for proper cleaning.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use. Receptacles encourage bad odors and harboring conditions for pest and rodents.
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12/23/2014 | Routine | |
Facility showed excellent temperature control, date marking and effective team work. No violations at time of inspection
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
Facility/staff preparing/serving for "friends and family" event upon arrival, however, SHD unaware. Additionally, event observed to be open to the public and not limited to invitation only. Spoke extensively with management regarding public health liability.
Temp logs reviewed.
HACCP protocol reviewed.
Quats used as sanitizer. Test kit provided.
Fresh product received 3x weekly.
Long stem thermometer provided. Regular cooked temps taken daily.
All City approval has been granted. All issues from previous inspection have been addressed.
Facility is now authorized to open for business.
Permit issued.
No violation noted during this evaluation. | 12/11/2013 | Risk Factor | |
New establishment to be open the first week of December.
All staff are required to obtain current Suffolk health cards. Be advised that online issued cards and cards obtained from other localities are not accepted at this time.
New ice machine-run three full cycles and discard. Fourth cycle may be used for service.
Provide sanitizer and test kit.
Long stem, tip sensitive thermometer required.
Ensure all cold holding units are maintaining <41F.
Caulking required around floor coving, ceiling, towel/soap dispensers, etc.
Ensure all refrigeration units are equipped with working, visible thermometers located in the front of each unit.
Establishment to be thoroughly cleaned and organized prior to opening inspection.
Ensure chemical bottles are properly labeled as to contents.
Dumpster to be delivered. Concrete pad provided. Ensure dumpster is provided with a plug.
Once above issues have been addressed, contact SHD for final inspection. Permit to be issued at that time.
No violation noted during this evaluation. | 11/22/2013 | Pre-Opening | |
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