- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. A large,deep container was used for the brown rice.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The sauce observed in the walking cooler being placed in a empty detergent container.
Correction: Repair or replace the empty detergent container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food,
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01/11/2016 | Routine | |
| No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
All violations corrected or discussed for correction during the inspection. Follow up date is scheduled for 9/29/15.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: One roach was observed on the brown rice.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered white rice in the handsink.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walking cooler and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD inside the small refrigerator cold holding at improper temperatures
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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored unprotected above the 3 basins sink.
Correction: Store clean utensils in a protective package to protect from contamination until used.
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09/21/2015 | Routine | |
All violations corrected or discussed for correction during the inspection. Permit issued during the inspection. Please provide copy of Certified Food Manager certificate in establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener blade and produce slicing equipment
Correction: Clean and sanitize these surfaces for food contact every 4 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/24/2015 | Routine | |
The above items were corrected. Need to monitor the internal food temperatures to make sure they are in the safe zone. The quat sanitizer at the 3 basin sink was good @ 200 ppm.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handouts were given to the manager who posted the illnesses for staff.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chic peas hot holding at improper temperatures.
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: Diced potatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/26/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after engaging in any activity which may have contaminated his/her hands.
Correction: Instructed the food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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03/31/2014 | Routine | |
Permit paid at CBO on 6/4/2013. New facility.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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06/26/2013 | Routine | |
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