Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Marinara, meatballs & sauce were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments when cans are opened.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
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01/11/2016 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multitask food preparation.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a tight fitting door sweep.
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09/11/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Most prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) moussaka in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/17/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: knives & spatulas being stored between cold-holding equipment.
Correction: REMOVED. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop sink basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: WATER SUPPLY HOSE RELOCATED. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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11/18/2014 | Routine | |
NOTES:
* No observed violations during the inspection.
* Verified employee health policy, calibrated metal stem thermometer, sanitizer test kit, and sanitizer concentrations.
No violation noted during this evaluation. | 08/01/2014 | Routine | |
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometers are not calibrated to ensure accuracy
Correction: Calibrate food thermometer at lease weekly. Probe thermometers read 18, 20 and 22 degrees Fahrenheit in ice water solution of 32 degrees F.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate food debris attractions that cause harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/01/2014 | Routine | |
NOTES:
* Violation corrected at time of inspection.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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10/24/2013 | Routine | |
Additional Food Temperatures:
Sliced Cucumbers(Cooling)- 48, Raw Chicken, Ground Beef, Beef Steak, Salmon, and Shrimp(CH)-31-38, Cooked Ground Beef(CH)- 36, Cooked Shrimp(CH)- 36.
NOTES:
* Form 1-B given to PIC
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal food contact containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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06/26/2013 | Routine | |
Additional Food Temperatures:
Gyro(lamb/beef)(CH)- 33, Raw Chicken, Beef- 34-37, Raw Shell Eggs(CH)- 33.
NOTES:
* No violations observed during inspection process.
* Verified employee health, calibrated food thermometers, sanitizer test kit, and sanitizing concentrations.
No violation noted during this evaluation. | 02/13/2013 | Routine | |
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