- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: NAAN BREAD.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER HANDLING PROCEDURES, FOOD EMPLOYEE WASHED HANDS AND PUT ON NEW GLOVES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN STORED ABOVE COOKED LENTILS AND CHICKPEAS IN GLENCO RI COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOOD ITEMS REARRANGED, RAW CHICKEN MOVED TO BOTTOM SHELVING OF REFRIGERATOR UNIT.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED FOOD EMPLOYEE USE LONG KABOB STICKS FOR NAAN BREAD IN TANDOORI OVEN TOUCH FLOOR SURFACE AND FOOD EMPLOYEE USED UTENSIL TO ADJUST SOILED (UNCLEAN) OVEN SWTICH. OBSERVED CONTAINERS AND SAUCE BOTTLES AT SPICE CART HEAVILY SOILED WITH FOOD DEBRIS AND IN NEED OF CLEANING.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. EHS INSTRUCTED FOOD EMPLOYEE TO WASH UTENSIL IN 3VAT SINK BEFORE USE WITH FOOD ITEMS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED COOKED LENTILS AND CHICKPEASE STORED IN GLENCO RI COOLER IN SHELVING UNDERNEATH RAW CHICKEN. OBSERVED FOOD ITEM CONTAINERS IN WIC UNCOVERED.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ALL FOOD ITEMS COVERED WITH PLASTIC WRAP.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE SURFACE (UNCLEAN)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ICE SCOOP RE-WASHED, THEN PLACED IN CLEAN CONTAINER.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED CONTAINER OF CUT CILANTRO WITHOUT COVER NEXT TO 3VAT SINK. OBSERVED SPICE CART WITHOUT COVERS NEXT TO HANDSINK.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CFM PLACED CILANTRO IN SEPARATE CONTAINER AND REMOVED FROM SPLASH AREA. SPICE CART MOVED WHEN HANDSINK IN USE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: COOKED LENTILS, COOKED CHICKPEAS, COOKED BEANS MASALA - GLENCO RI COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM DATEMARKED FOOD ITEMS.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO TEST STRIPS AVAILABLE FOR SANITIZING AGENTS.
Correction: Obtain a BLEACH TEST KIT FOR DISHMACHINE AND QUATERNARY AMMONIA test kit FOR 3VAT SINK SANITIZER.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the COOKLINE AND KITCHEN is blocked, preventing access by employees for easy handwashing. OBSERVED HANDSINK IN KITCHEN BLOCKED BY TRASH CAN, HANDSINK AT COOKLINE HOLDING SOILED POTS IN SINK BASIN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ALL ITEMS BLOCKING HANDSINK STATIONS REMOVED.
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11/10/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: Ready-to-eat, potentially hazardous foods prepared on site and kept for more than 24 hours were not observed to be date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: Utensils stored below the prep counters, can opener, interior of blender, and knives in storage were observed to be soiled to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the dishwashing station was blocked by a trash can. The handwashing facility near the tandoori ovens was blocked by a portable prep stand.
Correction: Handwashing facilities must be accessible at all times to facilitate and promote frequent handwashing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/16/2014 | Risk Factor | |
A Risk Factor Assessment was performed on 12/16/2014. No evidence of roach infestation was observed. Establishment receives routine pest control. Most recent treatment was performed on 11/27/2014.
No violation noted during this evaluation. | 12/16/2014 | Complaint | |
This complaint investigation was conducted in conjunction with a routine inspection. See routine inspection for further details. The complainant stated that customers were reusing their plates at the buffet line. Discussed complaint with manager and instructed them to monitor the buffet more closely. Complaint not confirmed at the time of the inspection.
No violation noted during this evaluation. | 06/26/2014 | Complaint | |
This is a routine inspection conducted in conjunction with a complaint inspection. See complaint inspection for further details.
BE AWARE THAT REPEAT CRITICAL DEFICIENCIES WILL LEAD TO AN INCREASED INSPECTION FREQUENCY.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing by foodservice employees engaged in multiple foodhandling tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER AND STAFF.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 1) Reachin freezer, 2) Reachin coolers, 3) Walkin cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed dispensing utensils being stored in stagnate water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. UTENSILS WERE RUN THROUGH THE DISHMACHINE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Obsereved spice rack being stored directly beside the handsink in the food prep area.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. INSTALL A SPLASHGUARD ON THE HANDSINK OR RELOCATE THE SPICE RACK.
- Food on Display Protected From Contamination
Observation: Observed no sneeze guards on the buffet line.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed pakora (112-131F) cooling at room temperature in a 6 inch deep plastic bus pan.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Tomato sauce (RT--62), 2) Garlic/Oil mix (RT--62F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Observed products that are prepared/cooked/cooled to be reheated later (i.e., chickpeas, lentils, spinach, samosas, etc.) are not properly labeled with a date.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Observed raw chicken being prepared on table cloths.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Observed aluminum foil lining shelving and plates (remove),
2) Observed peeling plastic on the exterior of the ice machine (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair:
1) Interior shelving of the walkin cooler (rusted),
2) Food containers/strainers
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True prep cooler,
2) Walkin cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Can opener, 2) Utensils in storage, 3) Knives in storage, 4) Blender
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving throughout the facility,
2) Ventilation hood/filters,
3) Gaskets on the reachin/walkin units,
4) Interior of the reachin/walkin units,
5) Exterior of equipment throughout facility
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Elevation (repeated violation)
Observation: Observed pots being stored on the floor.
Correction: Equipment and utensils shall be stored at least 6 inches off the floor.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking in the dishwashing area,
2) Missing ceiling tiles,
3) Burned out lights in the men's bathroom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling tiles,
3) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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06/26/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine - 100 ppm. The following good retail practices were discussed during the inspection: 1) Clean surface of stock pot ranges. 2) Clean interior base of Glenco upright freezer and shelving of Glenco upright cooler as often as necessary to prevent the accumulation of food debris. 3) Remove foil lining all shelving 4) Replace scratched/grooved cutting board surface of prep cooler. 4) Exhaust hoods over cooking equipment past due for service/cleaning according to documentation on hood and visible accumulation of grease (NOTE: PIC scheduled service for later this week during the inspection) 5) Cooling methods 6) Need to repair/replace gaskets of walk-in cooler 7) Need to air dry sanitized utensils prior to stacking 8) Proper storage of in-use untensils. 9) Store all food a minimum 6" above the floor (pans of curry stored on floor of walk-in cooler.) 10) Cleaning air ducts as necessary to prevent dust accumulation. 11) Need to replace rusted shelving of walk-in cooler.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: No handwashing observed during the inspection.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over open container curry sauce in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. NOTE: PIC relocated raw chicken.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: foods not in process of cooling in both walk-in cooler and prep cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used to store a water pitcher
Correction: hand sink at kitchen contained cooking utensils.
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12/23/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Pakora (WC--38F), Cooked Lamb (BARC--33F)
Facility Data Sheet
Hot water heater: AO Smith BTH150-100 which uses 150,000 BTU's to produce 176 GPH of 120F water at an 80F rise.
Dishmachine: CMA A-2 chemical dishmachine which uses 74 GPH
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed foodservice employees not washing their hands in between glove changes.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1) Observed tomatoes being dices without gloves being used.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGER. FOODSERVICE EMPLOYEE DONNED GLOVES.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 1) Prep unit, 2) Reachin unit, 3) Walkin unit.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1) Observed utensils being stored in stagnate water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1) Observed chicken thawing at room temperature in stagnate water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. PRODUCT WAS PLACED UNDER RUNNING WATER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Lentils (buffet--126-131F), 2) Chicken (buffet--115-127F, 98-104F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE REHEATED. DISCUSSED WITH MANAGER ABOUT USING TIME AS A PUBLIC HEALTH CONTROL FOR BUFFET ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Milk (room temperature--59F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCT WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: 1) Foods that are opened from commercial packaging (yogurt), 2) Foods that are cooked and cooled and held longer than 24 hours (curries, chicken, etc.)
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Aluminum foil lining shelving and plates (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s): shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving at the wait station,
2) Shelving inside the walkin cooler (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True prep cooler,
2) Glenco reachin cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Knives in storage, 2) Utensils in storage, 3) Blender, 4) Can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving,
2) Gaskets on the reachin/walkin units,
3) Interior of the reachin/walkin units,
4) Ventilation hood/filters,
5) Utensil drawer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Observed equipment and utensils being stored on the floor.
Correction: Equipment shall be stored at least 6 inches off the floor.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the food prep area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink in food prep area (slow draining),
2) Backflow prevention device attached to the garbage disposal unit.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Ceiling tiles,
3) Mildew overgrown caulking in the dishwashing area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Ceiling tiles,
2) Walls,
3) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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06/28/2013 | Routine | |
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