The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 02/05/2016 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Removed from the facility
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05/11/2015 | Routine | |
Follow-Up Inspection from Routine Inspection of 03-Nov-2014: All violations have been corrected: dish washing machine has been repaired, all refrigeration units (coolers and freezers) have working ambient air thermometers, and all units have acceptable ambient temperatures. Food temperatures were correct.
No violation noted during this evaluation. | 11/14/2014 | Other | |
Hot Water: Hand Sink - 127F
- 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: In top of Star Metal 2 Door Prep Cooler in kitchen: raw chicken at 45-46 F and raw shrimp at 46F. In Walk-In Cooler in Basement Garage: whole Beijing duck at 44F.
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. Items were moved to an alternate refrigeration unit for cooling.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. Beverage Air 2 door upright cooler in kitchen: built-in thermometer indicated ambient temperature of 22F
Correction: true ambient temperature was 37F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Beverage Air 1 door and 2 door upright coolers, and cabinets of Star Metal 2 door prep cooler and 2 door flat top cooler, all in kitchen.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PROVIDE AMBIENT AIR THERMOMETERS IN ALL REFRIGERATION UNITS, COOLERS AND FREEZERS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. REPAIR DISH WASHING MACHINE.
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11/03/2014 | Routine | |
PureForce ES-2000 Dish washing Machine: Chlorine ~100 ppm.
- 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: In Star Metal 2-Door Prep cooler in Kitchen: in top - raw chicken at 44F, raw beef at 44F
Correction: in cabinet - cooked chicken wings at 45F.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F. BEVERAGE AIR 2-DOOR UPRIGHT COOLER IN KITCHEN. BUILT-IN DEVICE IS INACCURATE BY OVER 10F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. REPAIR THE BUILT-IN TEMPERATURE MEASUREMENT DEVICE AND/OR SUPPLEMENT WITH ANOTHER AMBIENT AIR MEASUREMENT DEVICE AND A PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Beverage Air 2-Door Upright Cooler in Kitchen (built-in temperature measuring device is inaccurate by over 10F), Star Metal falt Top Prep Coooler in Kitchen (no built-in temperature measuring device).
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PLACE ACCURATE TEMPERATURE MEASURING DEVICES IN ALL REFRIGERATION AND FREEZER UNITS. CHECK AT LEAST DAILY TO MONITOR AMBIENT AIR TEMPERATURES
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device. CFM PRODUCED ONLY A MEAT COOKING THERMOMETER WITH A RANGE OF 130F TO 190F, USEFUL ONLY FOR COOKING TEMPERATURES.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets. USE A METAL-STEMMED FOOD PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES IN ALL REFRIGERATION AND COLD HOLDING UNITS.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: True 1-Door Upright Freezer (Right) in Kitchen.
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. REPLACE DAMAGED GASKETS.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILES IN THE KITCHEN ARE not maintained in good repair. MANY ARE DAMAGED OR SOILED.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CLEAN OR REPLACE DAMAGED CEILING TILES.
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05/06/2014 | Routine | |
The purpose of today's visit was to perform a risk assessment evaluation
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In 2-Door Star Metal Prep Cooler with Top: sloiced raw beef at 45F
Correction: raw chicken at 44F.
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12/16/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
RECOMMENDATIONS TO AVOID REPEAT COLD HOLDING VIOLATIONS: Cool foods as indicated in Section 31 (above) "Cooling Methods." Have all refrigeration and cooling units serviced before summer to replace coolant as needed, repair or replace gaskets, etc. Reduce temperatures of coolers. Provide thermometers in all units and monitor them regularly. Cool items for prep cooler and flat top cooler below 41F before placing in these units, as they will not significantly lower temperature from cooking temperature or room temperature.
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- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoops were observed stored in stagnant 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.
- Cooling Methods (repeated violation)
Observation: (CORRECTED DURING INSWPECTION) The following methods used for cooling were not adequate to facilitate proper cooling: eggrolls stacked i9n large plastic container.
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 (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In Beverage Air 1DR cooler, beef egg rolls in large container, 44F (moved to alternate cooling unit)
2. In Beverage Air 1DR cooler, whole cooked duck, 56F (discarded)
3.In Star Metal 2DR Flat Top cooler: raw beef at 46F, raw chicken at 45F, shredded ginhger at 45F (all moved to alternate cooling units).
4. In prep top: raw beef, raw shrimp (moved to alternate cooling units)
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. CORRECTIVE ACTION: FOODS ABOVE 41F WERE DISPOSED AS NOTED ABOVE.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Beverage Airl 1-door and 2-door upright coolers in the kitchen.
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. CORRECTIVE ACTION: REPLACE DAMAGED GASKETS.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Some kitchen ceiling tiles were soiled, stained, or otherwise damaged.
Correction: Repair or replace dammaged ceiling tiles.
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05/22/2013 | Routine | |
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