Reach in refrigeration with ground beef observed to have water in the bottom of the unit. Have the unit looked at/repaired and have invoice emailed to EHS. Update food handler cards right away (2 weeks). Date marking is in place. Light bulb are out in the kitchen Have them replaced to aid in increasing lighting. Mops still observed stored in mop sink. Operator is slowly addressing cleaning. Many layers of grease and food debris has accumulated. Observed some improved on arts of the hood and cooking equipment. EHS to follow up on cleaning progress, cold holding, cooling logs, lights, hair restraints and food handler cards
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. All food handler cards must be made current.
Correction: Train all employees in food safety as it relates to their assigned duties. Update all cards in 2 weeks of inspection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. One preparing food needing hair restraint and cook needing beard restraint observed
Correction: Ensure all employees 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, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ground beef at 43F and 45F cold holding at improper temperatures in reach in refrigeration.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sides of equipment, grease/debris trap drawers, fronts and handles of equipment, trash cans holding ships and inside equipment has accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook line. Light bulb out affecting the light intensity.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system and under hood system above cook line are not being maintained in a clean condition. EHS observed dripping of build up of grease above cook area which can drip into foods and on food contact equipment.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop hanging with mop head facing upward and leaning on wall. Mops should be hung with mop heads downward to prevent contamination of handles and hanging to allow proper air drying.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/01/2016 | Follow-up | |
Complaint on 17-Mar-2016 :
Overall facility need a deep cleaning accomplished then establish a cleaning schedule to be maintained. Update food handler cards. Monitor cooling process and food temperatures, Cooling log provided to be used and EHS will follow up on logs. No additives used. No employee reported sick minus a cold per PIC. Make sure date marking is accomplished everyday. Recommend cooks be certified in food manager by ANSI program.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. All food handler cards must be made current.
Correction: Train all employees in food safety as it relates to their assigned duties. Update all cards in 2 weeks of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs observed hanging on oven handles where it can be contaminated from workers walking by
Correction: 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed food stored in original aluminium cans after opening in refrigeration. Remove food into a food safe container to prevent leakage of chemicals from container into food.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Refried beans prepared the previous night cold holding at 46F, 44F. EHS provided cooling guide and logs for future use.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Refried beans 46F, 44F and tomatoes 60F cold holding at improper temperatures. PIC discarded items.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sauces and refried beans in the refrigeration unit is 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: The prepared ready-to-eat (RTE) roast butts in the refrigeration unit was not discarded by the ""consume by"" date. Discard date was 1 day past.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sides of equipment, grease/debris trap drawers, fronts and handles of equipment, trash cans holding ships and inside equipment has accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tablware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook line. Light bulb out affecting the light intensity.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system and under hood system above cook line are not being maintained in a clean condition. EHS observed dripping of build up of grease above cook area which can drip into foods and on food contact equipment.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop hanging with mop head facing upward and leaning on wall. Mops should be hung with mop heads downward to prevent contamination of handles and hanging to allow proper air drying.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/17/2016 | Routine | |
Remember to have hood system sealed to wall.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the reach in refrigerators. EHS observed several items inside reach in refrigerators
Correction: such as beef, white sauce, cut mixed vegetables, etc..
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. EHS observed grease build up on hood system. EHS observed that there was no drip pan for hood system.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature Measuring Devices (repeated violation)
Observation: EHS observed that there was no temperature measuring device located in the bar refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the ovens, fryers, drawers, shelves, reach ins and other equipment has accumulations of grime and debris. EHS observed kitchen in need of deep cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used as a dump station. EHS observed beans and other food debris inside handsink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the cook line.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed walls and floors in the Kitchen noted in need of cleaning. EHS observed floor in need of cleanind under reach ins, shelving and standing equipment. EHS observed walls have build up especially near hood system.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/02/2015 | Routine | |
Observed proper glove use during food preparation as well as proper hair restraint.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the reach-in refrigerator and dry food storage.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice (55), Sour cream (48), Guacamole (48) and chicken (51) cold holding at improper temperatures in prep table (top and bottom).
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. Food was voluntarily discarded during inspection.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the reach-in, prep unit and bar reach-in..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the freezer and grill/oven area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the bar sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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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06/15/2015 | Routine | |
NOTES:
- All previous violations have been corrected. Still need current employees to have updated District Food Handler cards.
- Deep cleaning has been done in kitchen. Very much improved.
- New, calibrated stem food thermometer purchased and in use in kitchen.
- Proper food storage in RIR and date-labeling.
- No follow-up needed at this time.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
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03/31/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take 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.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw, shelled eggs stored directly over veggies.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food in the lower section of the prep refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days. ****Place use by date on label to ensure all staff are aware that that particular date is when to either serve or discard the food.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal equipment rack for storage of clean items.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen, to include floor and walls noted in need of cleaning. Also, deep cleaning is stressed at grill/oven area with heavy food debris observed under grill and in grill.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/17/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. All staff to have Food Handler cards by 01/16/15.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after entering into building from outside.
Correction: Instruct 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.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw beef and raw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen and bar area observed 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed clean utensils stored in unclean plastic container.
Correction: Store clean utensils in a clean container.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of various toxic chemicals observed stored over clean utensils and near hand sink.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/16/2014 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. Ensure that all employees possess current Food Handler card per City of Suffolk ordinance.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw ground beef and chicken parts.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Reach-in refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. PIC stated that most items in unit were being prepared for Taste of Suffolk event.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. PIC stated that another reach-in and lowboy unit has been ordered.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the vent hood has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/12/2014 | Routine | |
PIC refused to answer questions that would demonstrate knowledge regarding employee health, reportable illnesses, reporting procedures, etc. Follow up inspection conducted with cook. PIC not present.
Back door open upon arrival. Back door must remain closed due to nuisance entry hazard.
Food debris and plastic container observed inside hand sink. Hand sink is for hand washing purposes only.
Hand towel dispenser inoperable at hand sink.
Food orders placed on counter holding dirty dishes, rags, and sanitizing bucket. Divider provided, however, overflow of dirty dishes extended to area designated for food pick up. Establishment opened approximately 1.5 hours prior. Do not use this area for anything other than food orders.
Gloves worn, hands properly washed by cook.
Ceviche observed to be a special, however, product is cooked and not served raw. Should this process change, notify SHD for review. Consumer advisory will be required at that time.
Status of professional pest control contract unknown by cook. Contact SHD with status once determined. Faxed copy of contract required.
Some improvements made since last inspection. Proper cooling is of paramount importance. Cook advised that a cooling log will be maintained with accurate cooling temps to ensure accountability and good practices.
All information reviewed in detail with cook.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: PIC failed to demonstrate knowledge regarding safe cooking temperatures, proper reheating and hot holding, proper thawing, as well as proper cooling.
Correction: Ensure knowledge of safe cooking temperatures, proper reheating and hot holding, proper thawing, as well as proper cooling and apply to daily routine.
- Critical: Employee Health* (repeated violation)
Observation: PIC failed to demonstrate knowledge of reportable illnesses, reporting procedures, operator responsibility, etc.
Correction: Reportable illnesses and related information reviewed in detail with PIC. Ensure knowledge for future inspections.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Utensils stored beside handsink.
Correction: Remove utensils from beside handsink and store in a location as to prevent contamination from oversplash.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled liquid food containers observed.
Correction: Provide English common name on exterior of food container as to contents.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Dirty rags on counter.
Correction: Remove rags from counter and maintain inside of clean sanitizing bucket.
- Thawing (corrected on site) (repeated violation)
Observation: Raw chicken observed improperly thawing inside of 3x sink. Chicken observed to be sitting in stagnant water. PIC turned water on, however, container size too large to allow for proper water flow/agitation.
Correction: Thaw potentially hazardous foods by applying any of the following methods:
1). Under refrigeration at >/= 41°F. 2). Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food and raw animal foods shall not exceed 41°F> 4 hours.
3). As part of the cooking process.
Immediately implement an acceptable thawing process.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Food items determined to be from previous day's business observed to be at improper temperatures inside of Traulsen RI: shredded chicken 46F, beans 50F. EHS requested cook to demonstrate method by which aforementioned items were cooled. Cook initially advised that product was separated into smaller containers and an ice bath was employed. The size of the container cook indicated was used for the food items that was placed into the ice bath was too large. Cook later acknowledged that food items had, in fact, been kept in large container and a proper cooling technique was not used.
Correction: Proper cooling reviewed in detail with cook. Chicken and beans discarded.
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04/14/2014 | Follow-up | |
Employees require current Suffolk health cards. Temporary employees must also obtain Suffolk health cards as required by City code.
Cook observed making "sanitizing" bucket using Cascade. Proper solution for sanitizing bucket reviewed in detail with PIC and cook.
Provide working thermometer inside of RI. CORRECTED
All above information reviewed in detail with PIC. Follow up inspection to be conducted
- Critical: Demonstration of Knowledge*
Observation: PIC failed to demonstrate knowledge regarding safe cooking temperatures, proper reheating and hot holding, proper thawing, as well as proper cooling.
Correction: Ensure knowledge of safe cooking temperatures, proper reheating and hot holding, proper thawing, as well as proper cooling and apply to daily routine.
- Critical: Employee Health*
Observation: PIC failed to demonstrate knowledge of reportable illnesses, reporting procedures, operator responsibility, etc.
Correction: Reportable illnesses and related information reviewed in detail with PIC. Ensure knowledge for future inspections.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed cook handle taco salad shells with bare hands.
Correction: Reviewed no bare hand contact policy with employee and PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Shell eggs stored on top shelf above cheese.
Correction: Store shell eggs beneath cheese to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Utensils, seasonings stored beside handsink.
Correction: Remove utensils and seasonings from beside handsink and store in a location as to prevent contamination from oversplash.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled liquid food containers observed.
Correction: Provide English common name on exterior of food container as to contents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Dirty rags on counter.
Correction: Remove rags from counter and maintain inside of clean sanitizing bucket.
- Cloths - Wiping Cloths - Use Limitation
Observation: No sanitizing bucket provided.
Correction: Provide clean sanitizing bucket with 50ppm-100ppm chlorine.
- Thawing
Observation: Three different raw meats improperly thawing inside of 3x sink. Chicken observed to be sitting in stagnant water. Ground beef and whole beef observed to be sitting separately inside of remaining portions of sink.
Correction: Thaw potentially hazardous foods by applying any of the following methods:
1). Under refrigeration at >/= 41°F. 2). Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food and raw animal foods shall not exceed 41°F> 4 hours.
3). As part of the cooking process.
Immediately implement an acceptable thawing process.
- Critical: Cooling* (corrected on site)
Observation: Multiple food items observed at unsafe temperatures inside of Traulsen RI: Rice 54F, cooked chicken 59F-60F, refried beans 54F. Ambient temperature of RI 43F. PIC advised that food items were placed inside of unit during previous day's business > 12 hours prior. PIC explained cooling process of food items as having placed them "at room temperature" then "on ice" then verified to be "71F" before all items placed tightly covered inside of reach in unit. Proper thawing discussed in detail with PIC during pre-opening inspections and again during this routine inspection.
Correction: Improperly cooled food discarded as
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked ground beef observed to be improperly hot holding- 148F (bottom), 61F (top).
Correction: Rapidly reheat ground beef to 165F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling process in place as required and reviewed in detail during pre-opening inspections.
Correction: Immediately implement date labeling of ready-to-eat food items as reviewed with PIC.
- Food Contact Surfaces - Cleanability*
Observation: Cutting boards discolored and deeply scored.
Correction: Sand and bleach or replace cutting boards to a smooth, non-porous, easly cleanable surface.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizing test kit provided.
Correction: Provide appropriate test kit that corresponds with sanitizer used within facility.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the chemical sanitizing dishmachine is not meeting the manufacturer's minimum recommended specifications after multiple cycles. PIC advised prior to opening that dishmachine was "new," however, dishmachine is the same unit that was problematic during previous ownership.
Correction: Discontinue use of chemical sanitizing dishmachine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Kitchenware and Tableware
Observation: Container of dirty, stagnant, food laden water holding utensils from previous day's business next to dishmachine.
Correction: Discontinue practice of leaving utensils in dirty, stagnant water overnight.
- Kitchenware and Tableware
Observation: Clean utensils stored mouth piece up.
Correction: Store clean utensils inverted as to prevent contamination from hands.
- Hand Drying Provision (corrected on site)
Observation: No hand towels observed at hand sink.
Correction: Provide and maintain hand towels at hand sink to encourage good handwashing practices among kitchen staff.
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03/14/2014 | Routine | |
Follow-up inspection to pre-inspection.
Chemical dishmachine WASH/RINSE 140F, RESIDUAL CL 50ppm.
Cl test kit provided.
Long stem, tip sensitive thermometer provided.
GlencoStar RI 42F. Strongly recommend maintaining unit slightly below 41F to allow for slight fluctuations during periods of use. Also, unit is currently empty. Adding product will offer a slight elevation as well.
***Hobart RI (top) observed to have ambient temp of 64F. Unit is not to be used until serviced and maintaining ***Hobart RI (bottom) observed to have ambient temp of 49F. Unit is actually a freezer and should be about 0F to allow for sufficient freezing. Do not use unit until serviced and maintaining adequate freezing temp.
Walls and equipment have been thoroughly cleaned. Risk factors for illness, reportable illnesses, employee health policy reviewed.
Note: PIC pushed Hobart units away from wall and units turned on. Recommend placing cup of water in each unit and monitoring temperature to assess if service call is required.
Cooking temps reviewed with PIC. PIC unable to demonstrate knowledge of pork/comminuted meat. Review and be aware for future inspections.
All other issues from previous inspection addressed. Ensure food handlers obtain Suffolk health cards within 30 days of employment.
Permit issued. Establishment authorized to open for business.
No violation noted during this evaluation. | 01/15/2014 | Pre-Opening | |
New facility pre-opening inspection.
Wall behind dishmachine black with mold growth.
Four cycles of dishmachine needed to attain manufacturer's minimum recommendation of 140F WASH/RINSE. Zero chlorine observed present.
PIC continuously stated that he was "ServSafe Certified," but demonstration of knowledge was not presented at time of inspection. PIC unaware of employee health policy, reportable illnesses, reporting procedures, proper cooking temperatures, proper sanitizing level, or the five risk factors for illness.
Quats provided as sanitizer. No test kit provided.
No tip sensitive thermometer provided.
Current Suffolk health cards required.
Dirty sanitizing rag on counter. Provide clean sanitizing buckets for maintenance of clean rags.
Sanitizing bottle undiluted and filled with straight sanitizer. Explained proper dilution and the public health significance thereof.
Encrusted food debris/grease observed inside of drawer on prep table. Properly clean and maintain.
No hand towels at bar hand sink.
Floors behind equipment, large mixer, walls in several areas in need of deep cleaning.
Large accumulation of dust on top of dry goods area. Clean and maintain.
All unnecessary equipment and tools must be removed from facility.
Exterior of trash containers black with dirt.
All above issues were discussed in detail as requirements for issuance of permit to operate prior to pre-inspection. Many of the above issues were highlighted again, one by one, by phone when PIC advised that he was ready and that everything had been addressed.
Once all issues have been corrected, contact SHD for follow-up inspection. Permit to be issued at that time.
No violation noted during this evaluation. | 01/07/2014 | Pre-Opening | |
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