During the inspection, cooling techniques were discussed. The owners understand the importance of no bare hand contact with ready to eat foods, hand washing, and employee health. The floor and ceiling tiles will be replaced by April.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: A food service employee was working in the food service establishment with an expitred Food Handler Card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. The owner was given the information for the on line class while on site.
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01/14/2016 | Risk Factor | |
All items corrected. A professional plumber cleaned and repaired the grease trap on the day of the occurrence. The facility is clean and sanitized. Thank you.
No violation noted during this evaluation. | 07/16/2015 | Follow-up | |
The owners must repair/replace the grease trap within the next 48 hours. A repair person was called during the inspection. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Thank you
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: The grease trap began to overflow during the inspection.
Correction: The area was cleaned and sanitized immediately and the operators discontinued the use of the three compartment sink. An alternate method of wash, rinse, and sanitizing was discussed and a the owners were given 48 hours to have the issue abated. Maintenance as called during the inspection
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07/14/2015 | Routine | |
Recommended for Permit. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between.
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 140°F and the container.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature 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 3. As part of the cooking process
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the rest-room.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the rest-room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The commode lever is broken in the rest-room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the storage racks of the walk-in cooler were rusty and had accumulations of 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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07/24/2014 | Follow-up | |
Discussed observations with CFM. Discussed the following with the CFM: The roof leaked and is under corrective measures. The area of the leak is near the prep unit and prep table.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after improperly washing food containers and/or engaging in an activity which may contaminate his or her hands.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the freezer and refrigeration units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed an in-use utensil being stored in a container of standing water.
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 140°F and the container.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items were observed soiled to sight and touch: The improperly washed food containers which then stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage racks of the walk-in cooler were rusty and had accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the employee place a food container of raw chicken on top of the open garbage can, then remove the container and place it onto the prep table and move the container back onto the garbage can. The prep table was then used without wash/rinse/sanitizing it prior to its use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Observed employee improperly washing food containers and fryer baskets in the hand sink with no sanitizing of step noted.
Correction: Set up the three compartment sink to wash, rinse and sanitize. Provide a sanitizing agent at proper concentration of the sanitizing agent being used and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single use items were observed stored with the food-contact surface facing upward.
Correction: Store single use items, equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing sink near the three compartment sink.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep and cook line area.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/17/2014 | Routine | |
Discussed the storage of wiping clothes with the PIC.
- Equipment - Good Repair and Proper Adjustment
Observation: The microwave (cavity ceiling and door) was observed in a state of disrepair and/or damaged. The door to the unit was damaged and exposing the inner elements which had scotch tape over it.
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed improper wash, rinse and sanitizing procedure for chef knives. Observed the knives washed without any soap, just running water, no rinse or sanitizing steps were noted. Employee voluntarily rewashed/rinsed/and sanitized the knives. After the 3-compartment sink was set up properly, the chlorine sanitizer solution concentration was at 100 ppm.
Correction: Set up the three compartment sink properly to wash, rinse and sanitize tableware, utensils, and equipment. Provide the chlorine sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/16/2014 | Routine | |
Discussed observations with the CFM.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children were observed in the food preparation, food storage, and warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching/ handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Noted improper wash/rinse/sanitizing of the utensils and cutting boards. No sanitizing step was observed.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed chef knives being stored in between the prep table and the prep unit.
Correction: Clean food-contact surfaces of chef knives no less than every 4 hours to prevent the growth microorganisms on those surfaces. Store the chef knives on a clean surface.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink located in the kitchen near the three compartment sink was being used to rinse utensils/cutting boards, preventing access by employees for easy handwashing.
Correction: Access to the handwashing sink identified above is to be available during all hours of operation. Remove the soiled items from the basin and discontinue to rinse utensils/cutting boards in the sink's basin preventing its use for hand washing.
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01/15/2014 | Risk Factor | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before returning to the cook line, after touching their clothing or engaging in any activity which may have contaminated his/her hands.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef and raw chicken was observed being stored over/above beverages, uncovered shrimp and sausage in the reach-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork. Observed pork thawing at room temperature on the counter top.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature 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 3. As part of the cooking process
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Soiled empty single-use items were observed being stored in the reach-in cooler.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing sink located near the three compartment sink and in the employees rest-room.
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
- Toilet Tissue; Availability/Toilets and Urinals (repeated violation)
Observation: Toilet tissue was not present in the employee's rest-room.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
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10/17/2013 | Routine | |
Discussed observations with the CFM. The kitchen was not preparing or cooking food during this inspection.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between. Observed a dispensing utensil with the handle in the food product being stored in the prep unit.
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 140°F and the container.
- Food - Miscellaneous Sources of Contamination
Observation: Open food containers with food (liquid and solid foods) being stored directly on top of open containers of RTE foods (cabbage, onions, etc) in the prep unit.
Correction: Protect food from miscellaneous sources of contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard was being used as shelf liner and was not nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: (1) Large chest freezer, (2) Prep unit, (3) Exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The outer door was propped open.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Toilet Tissue; Availability/Toilets and Urinals
Observation: Toilet tissue was not present at the toilet in the employee's rest-room.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
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07/17/2013 | Routine | |
This was an opening inspection. All items on the pre-opening inspection had been addressed/corrected.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card. The manager had the information to attend the next available course.
Correction: Obtain a valid certified food service manager's card.
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04/17/2013 | Routine | |
| No violation noted during this evaluation. | 04/16/2013 | Pre-Opening | |
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