- 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.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food items (beans, chick peas, spinach) in the walk in cooler 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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12/23/2015 | Routine | |
correct the above items within one week, all food temperatures were found to be within the acceptable range,chlorine sanitizer in the three basin sink was good at 50 ppm
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bag of onions stored on the floor
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) black beans and chick peas 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.
- Ventilation Hood Systems, Adequacy
Observation: fowl odor noted in kitchen maybe due to grease trap needing to be cleaned
Correction: do a detail cleaning and increase ventilation to remove the smell
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not in working condition due to dead batteries
Correction: provide a working food thermometer to monitor food temperatures
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: glass cooler door and tandori oven top has food residue present
Correction: Clean and sanitize these surfaces
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09/16/2015 | Routine | |
All food temperatures were within the acceptable range. The chlorine sanitizer at the 3 vat sink was good @ 100 ppm.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bags of onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pizza ingredients 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.
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04/29/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Bags of onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the raw wood the pans are stored on are not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/22/2015 | Routine | |
All food temperatures were within the acceptable range. Employees were observed washing hands and changing gloves between tasks. The chlorine sanitizer concentration was good at the 3 basin sink @ 50-100 ppm.
No violation noted during this evaluation. | 08/14/2014 | Risk Factor | |
The above item was corrected on site. Firm now makes pizza. Manager provided info on reportable illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of humus cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager stated the humus was moved to this location during lunch. The humus was placed back in a cooler that is cold holding at proper temperatures.
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01/23/2014 | Risk Factor | |
All food temperatures were within the acceptable range. The chlorine sanitizer was good @ 50 ppm. Employees were observed changing gloves between tasks.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the fryers is being used to rinse utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A box of fly killing strips was not properly stored to prevent the contamination of food, equipment, utensils, or single service items.
Correction: Containers of fly killing strips must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/21/2013 | Risk Factor | |
Three compartment sinks were set up correctly with Cl tested at 50 ppm.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cooked chickpeas were not reheated to 165F within 2 hours to eliminate pathogenic bacteria in that cooked chickpeas were registered at 130 degrees F on hot holding unit. As per the operator said food was taken from walk in refrigerator, heated in microwave and placed in said unit less than 30 minutes prior to being tested
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat chickpeas, spinich and black beans in the walk in refrigeration unit is not dated for disposition. Said food were cooked one day before and would continue to cold hold.
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.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of garbage bags as a single-use/single-service food contact material to cover dough in walk in refrigerator. Said dough would be cooked to make naan bread.
Correction: Discontinue use of the garbage bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) not provided.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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05/06/2013 | Routine | |
All food temperatures were within the acceptable range. The chlorine sanitizer at the 3 basin sink was good @ 50 ppm. Manager provided information on the big 5 reportable illnesses.
No violation noted during this evaluation. | 01/08/2013 | Risk Factor | |
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