- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed small Styrofoam cups being used as dispensing utensils. These do not have handles and break easily (one was broken).
Correction: Use proper dispensing utensils.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labeling of the prepared foods in the Coke refrigerator.
Correction: This is an on going violation that must be corrected on all prepared foods and all refrigerators.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the cake decorating area.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the cake decorating area.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not posted in the cake decorating area..
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed linoleum floor in disrepair in the mop room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walls and ceiling dirty.
Correction: Clean.
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03/09/2016 | Follow-up | |
Observed a flat top portable gas grill in the buffet room. Observed the compounded asafoetida powder from company that had a recent recall but the lot codes were different.
- Critical: Employee Health*
Observation: Management did not know the "Big 5 Diseases" and did not know where to find them.
Correction: Information was given to management.
- Critical: Hands - When to Wash*
Observation: Observed an employee return from the front sales counter and not wash hands before putting on gloves.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers, these were white and on the shelf about the work table..
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Observed small Styrofoam cups being used as dispensing utensils. These do not have handles and break easily (one was broken).
Correction: Use proper dispensing utensils.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labeling of the prepared foods in the Coke refrigerator.
Correction: This is an on going violation that must be corrected on all prepared foods and all refrigerators.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed an accumulation of food on the handle of the prep unit in the sales area. Also, food was observed in the bottom of the chest freezer and the storage shelves in the storage room were dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed on the ground just outside the back door.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the cake decorating area.
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
Observation: No disposable towels were provided at the hand washing lavatory in the cake decorating area.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not posted in the cake decorating area..
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed holes in the wall and linoleum floor in disrepair in the mop room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor, walls and ceiling dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a spray can of Raid Ant and Roach killer on the Coke refrigerator in the kitchen.
Correction: Removed.
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02/01/2016 | Routine | |
The grease trap has been replaced and is no longer leaking.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cakes in reach in cooler available to customers are not covered or protected.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on any prepared foods.
Correction: Date label all prepared foods held over 24 hours.
- Hand Drying Provision (repeated violation)
Observation: No paper towels in dispenser at front hand sink.
Correction: Provide paper towels at all hand sinks.
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06/19/2015 | Follow-up | |
Notes: Pastries in case are for display only and are not to be served to the public (no temperature control), pastries are served from refrigerator.
***The grease trap is leaking water all over the floor in the kitchen. This must be repaired immediately. I will follow-up tomorrow to check on the status of the grease trap and date marking.***
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cakes in reach in cooler available to customers are not covered or protected.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: Observed chick peas at 95 in prep top.
Correction: The blast chiller must be used for cooling large containers of food. Cool food in shallow pans quickly. Prep refrigerators are not designed to cool food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on any prepared foods.
Correction: Date label all prepared foods held over 24 hours.
- Hand Drying Provision
Observation: No paper towels in dispenser at front hand sink.
Correction: Provide paper towels at all hand sinks.
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06/15/2015 | Risk Factor | |
Hand sink is now being kept clear for use in the pastry area. Pastry puffs and samosas will now be held in prep cooler and low boy cooler. Only display items will be held in case. These are not to be served.
Permit issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cakes in reach-in cooler available to customers are not covered or protected.
Correction: Cover cakes or limit access to cooler by customers.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Open bag of salt on dry storage floor.
Correction: Keep off floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods.
Correction: Date label foods prepared and held for 24 hours.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign posted at sink in pastry area.
Correction: Post handwash signs at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Linoleum floor in back is in disrepair. Areas of peeling/chipped wall paint. Ceiling tiles are stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2015 | Follow-up | |
Note: Display case must be repaired to hold at <41F or a plan to discard food every 4 hours must be in place before a permit will be issued. Current permit expires Thursday, April 30, 2015. Call when ready.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cakes in reach-in cooler available to customers are not covered or protected.
Correction: Cover cakes or limit access to cooler by customers.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Open bag of salt on dry storage floor.
Correction: Keep off floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pastry puffs in display case at 57-59F. Employees stated pastries are held for one day before discarding.
Correction: Food must be held at <41F. If time is to be used, product must be discarded every 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods.
Correction: Date label foods prepared and held for 24 hours.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Time as a control is used for pastry puffs (60-61F) and cakes with cream in display case but no written policy or means of tracking time exists.
Correction: A written time control policy must be present and some means of tracking time for foods in case must be determined.
- Handwashing - Using a Handwashing Lavatory
Observation: Hand sink designated for pastry area is blocked for use (table blocking doorway to sink).
Correction: Keep sink clear and available for use at all times.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign posted at sink in pastry area.
Correction: Post handwash signs at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Linoleum floor in back is in disrepair. Areas of peeling/chipped wall paint. Ceiling tiles are stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/27/2015 | Follow-up | |
A walk in cooler is being installed. Chinese food (Indochin) and a buffet will be added to the menu.
Overall, facility is cleaner but work still needs to be done. Follow-up for permit needed. Call when ready.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee lunch (plate of fried rice) and uncovered drink on back work table.
Correction: Employee may not eat and drink in kitchen. Drinks must have a lid and straw.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cakes in reach-in cooler available to customers are not covered or protected.
Correction: Cover cakes or limit access to cooler by customers.
- Food Storage Containers - Identified with Common Name of Food
Observation: Squeeze bottle of water not labeled and some bulk bins not labeled.
Correction: Label working containers with the common name of its contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bag of onions and bins of potatoes and onions stored on the floor.
Correction: Store food 6 inches off the floor or on rolling casters to allow for cleaning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on prepared foods.
Correction: Date label foods prepared and held for 24 hours.
- Critical: Time as a Public Health Control*
Observation: Time as a control is used for pastry puffs (60-61F) and cakes with cream in display case but no written policy or means of tracking time exists.
Correction: A written time control policy must be present and some means of tracking time for foods in case must be determined.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Styrofoam cup used as a scoop in sugar. Open metal cans used for food storage.
Correction: Use a durable scoop in sugar. Move foods to cleanable, durable containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: storage shelves, outside of bulk food bins, inside refrigerators (cake prep cooler and kitchen reach in)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign posted at sink in pastry area.
Correction: Post handwash signs at all hand sinks.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light in the kitchen.
Correction: Ensure all overhead fixtures have working bulbs to provide 50 foot candles of light.
- Physical Facilities in Good Repair (repeated violation)
Observation: Linoleum floor in back is in disrepair. Areas of peeling/chipped wall paint. Ceiling tiles are stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed in need of cleaning: walls, floors in kitchen.
Correction: Clean regularly.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cans of "Raid" ant/roach spray stored next to single service items on shelf.
Correction: Keep chemicals and pesticides separate from food and single service items.
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02/24/2015 | Routine | |
Sink in pastry area must be supplied and used as a hand sink or no food prep will be allowed in this area. PCO was here today for service. Improvement noted. Only 1 live adult roach noted. Keep up treatment until abated (twice monthly). Better practices with pastry puffs.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Cakes in reach-in cooler available for customers are not covered or protected from contamination.
Correction: Cover or protect cakes in case or restrict access by customers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks found on any prepared foods held for service (potatoes, chick peas, sambar, etc).
Correction: Date mark foods prepared and held over 24 hours.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap at handsink in pastry prep area.
Correction: Provide soap at all hand sinks.
- Hand Drying Provision (repeated violation)
Observation: No towels at hand sink in pastry prep area.
Correction: Provide paper towels at all hand sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign at hand sink in pastry prep area.
Correction: Provide handwash signs at all hand sinks.
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11/25/2014 | Follow-up | |
Notes: Thawing chicken in standing water - food must be thawed under running water. Overhead lights are flickering. Significant cleaning issues - clean floors thoroughly, equipment, walls. Back door is propped open allowing for the entry of pests. Pastry prep area must have the sink designated as a hand sink. If a food prep sink is needed in this area, a separate sink must be installed.
Follow-up in 2 weeks to check on status of roaches and cleaning.
- Critical: Hands - When to Wash*
Observation: Observed employee fail to wash hands before donning gloves in "new" pastry prep area.
Correction: Hands must be washed before putting on gloves to work with food.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Found live adult German Cockroach in dry vanilla cake mix.
Correction: Discarded. Live roaches in all life stages observed - especially around ovens. Pest control was in today for treatment. Recommend bi-weekly treatment until abated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Cakes in reach-in cooler available for customers are not covered or protected from contamination.
Correction: Cover or protect cakes in case or restrict access by customers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: rice left out at 68F, pastry puffs in display case (paneer 45F, chicken 47, 50F).
Correction: Discarded. Maintain cold TCS food at <41F. Be sure puffs are fully cooled to 41F before placing in display case.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marks found on any prepared foods held for service (potatoes, chick peas, sambar, etc).
Correction: Date mark foods prepared and held over 24 hours.
- Handwashing Cleanser - Availability
Observation: No soap at handsink in pastry prep area.
Correction: Provide soap at all hand sinks.
- Hand Drying Provision
Observation: No towels at hand sink in pastry prep area.
Correction: Provide paper towels at all hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at hand sink in pastry prep area.
Correction: Provide handwash signs at all hand sinks.
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10/28/2014 | Risk Factor | |
- Food Preparation (corrected on site)
Observation: Cakes and open containers of food cooking on propane burners are in a doorway that is open to the outside. Food is subject to environmental sources of contamination during cooling and preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Employee closed doors.
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07/11/2014 | Complaint | |
During the June 24, 2014 inspection it was discovered that significant renovations were made to the facility without plan review. One of the newly created food prep areas is not in compliance with the regulations. Please submit plans for bringing this prep area (pastry) into compliance with the regulations. Also, this facility needs to have a food prep sink - had plan review been submitted prior to installing the additional new hood this item would have been addressed. Please work with your contractor to come up with a plan to install a food prep sink.
Flies are present in the facility today - back door had been open. Keep doors closed and work with pest control operator to eliminate flies.
No violation noted during this evaluation. | 07/11/2014 | Other | |
Plans were not submitted as required (section 3600 of the VA Food Regulations) for new equipment (hood, fryers and stove) and relocation of equipment to create new food prep areas. The new prep area must have a handwash sink in it for employee handwashing - note that handwashing sinks cannot be used for other purposes. The sink you installed in this area may be designated as the handsink provided you do not use it for food prep or other purposes. If you need this sink for food prep you must install a handsink.
Hood was being installed at the time of this inspection so no cooking, reheating or hot holding was going on.
Good employee hand wash practices observed by employee after talking on phone before putting on new gloves to return to work.
Facility cleanliness is still poor - floors, walls, ceiling and exterior surfaces of most equipment need cleaning.
Cooking equipment that was not approved for use in this facility must be removed. Cannot use or store unapproved equipment here.(Propane fueled burners by back door).
Observed several small flies (drain flies) in the new pastry prep area. Improved sanitation - keeping things clean and dry will help eliminate these flies - Call your pest control operator if they persist.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: Employees did not know who the person in charge was 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs over fresh herbs in reach-in cooler.
Correction: Store raw shell eggs under or physically separate from ready-to-eat food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Cakes in reach-in cooler are not covered or otherwise protected from customer contamination in a cooler that customers pick out their own drinks.
Correction: Cover cakes or don't allow customers access to this cooler.
- Handwashing Cleanser - Availability
Observation: No handsoap at (new) handsink in pastry prep area.
Correction: Provide handsoap at each handsink.
- Hand Drying Provision
Observation: No paper towels at handsink in (new) pastry prep room.
Correction: Provide paper towels at each handsink.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at (new) handsink in pastry prep area.
Correction: Provide handwash sign at each employee handwash sink.
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06/24/2014 | Risk Factor | |
PIC states that an extension to the hood is being added this month. The cooking equipment in the back will be removed when the new equipment is installed. Garbage build up at back door is from busy day yesterday and will be cleaned up later today.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Found uncovered bags of rice, salt and tamarind in pantry.
Correction: Protect food from contamination in storage by keeping it covered.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Found boxes of potatoes, containers of onions, bags of rice and salt on floor of pantry. Found box of potatoes under handsink in kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Don't store food under handsink.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Using grocery bags (thank-you bags) for food storage containers.
Correction: Use approved food containers/food grade bags.
- Ventilation Hood Systems, Adequacy (repeated violation)
Observation: Deep frying equipment set up in the back hallway/near utility sink without any ventilation system.
Correction: Remove cooking equipment from this area of the facility.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Found the following nonfood contact surfaces soiled: Interior reach in coolers, handles to reach in cooler and rinse hose at dish wash sink, cover of grinder, exterior of food bins, step ladder.
Correction: Clean nonfood contact areas.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Utensils are not protected in customer self service area and single use baking pans are not covered in storage area.
Correction: Store single service utensils in original protective packaging or inverted in an approved dispenser. Arrange utensils so customers only contact handles of utensils.
- Refuse - Covering Receptacles (repeated violation)
Observation: Keep dumpster and garbage container outside back door covered.
Correction: Close lid on these garbage storage containers.
- Lighting, Intensity (repeated violation)
Observation: Light intensity in kitchen is not adequate: 30 foot candles @ grill and prep area, 13 fc at back/cake prep area and front counter prep area.
Correction: Increase light intensity to 50 fc at prep areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged linoleum at back door. Paint peeling and holes in walls in kitchen.
Correction: Repair facility.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceiling are not clean.
Correction: Improve cleaning/increase cleaning frequency.
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04/21/2014 | Follow-up | |
TCS food in refrigerators was all made within the last day - there are no date marks on any foods. Remember that TCS foods that are made here and held in refrigerator more than 1 day must be date marked and used within 7 days. Permit to operate expires April 30, 2014 - correct the violations cited in this report prior to follow-up inspection. Review employee health materials with all employees and make sure to assign a "Person in charge" if the owner is not here.1
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees did not wash hands in employee handsink before beginning work and when changing tasks and putting on new gloves.
Correction: Owner will remind employees of the handwash requirements. Must wash hands in handsink in kitchen before beginning work and before putting on gloves to begin a food prep task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Found uncovered bags of rice, salt and tamarind in pantry.
Correction: Protect food from contamination in storage by keeping it covered.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Found open container of tomato paste with a used disposable glove in it. Also, many different containers that don't have handles are being used to dispense prepared foods.
Correction: PIC removed glove from food container. Use utensils that have handles to make sure food only contacts clean and sanitized utensils. Reusing containers that you pick up with your hands/gloves can contaminate the food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knives stored in space between two tables.
Correction: Store knives in clean/cleanable place. PIC moved knives.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Found boxes of potatoes, containers of onions, bags of rice and salt on floor of pantry. Found box of potatoes under handsink in kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Don't store food under handsink.
- Thawing (corrected on site)
Observation: Improper methods used to thaw 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two bags of raw chicken were left on rack in kitchen overnight to thaw. Temperature was 63°F.
Correction: PIC discarded both bags of raw chicken. See corrective action for item 33 below.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Using grocery bags (thank-you bags) for food storage containers.
Correction: Use approved food containers/food grade bags.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towel under cutting board. Front of mixer repaired with duct tape.
Correction: Use nonabsorbant material to stabilize the cutting board. Remove tape from mixer - repair with approved materials.
- Food Contact Surfaces - Cleanability*
Observation: Interior surfaces of food processor jar are scored and no longer cleanable.
Correction: Replace food processor jar.
- Temperature Measuring Devices
Observation: No thermometer found in front undercounter reach in refrigerator.
Correction: Make sure all refrigeration units have an accurate thermometer in them and that the thermometer can be easily checked.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Dish washing sink only has 2 compartments. One of the dividers is missing.
Correction: A 3 part sink is required for manual dishwashing. PIC states that wares are washed in soap, soap is rinsed off under running water before wares are immersed in sanitizer in other sink. Repair the sink to provide 3 compartments.
- Ventilation Hood Systems, Adequacy
Observation: Deep frying equipment set up in the back hallway/near utility sink without any ventilation system.
Correction: Remove cooking equipment from this area of the facility.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn gaskets on reach in cooler in pastry decorating area.
Correction: Replace gaskets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Found the following nonfood contact surfaces soiled: Interior reach in coolers, handles to reach in cooler and rinse hose at dish wash sink, cover of grinder, exterior of food bins, step ladder.
Correction: Clean nonfood contact areas.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Dirty cloth towels on prep table.
Correction: Employee moved the dirty linens. Store dirty linens in designated container. Protect food prep surfaces from contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Utensils are not protected in customer self service area and single use baking pans are not covered in storage area.
Correction: Store single service utensils in original protective packaging or inverted in an approved dispenser. Arrange utensils so customers only contact handles of utensils.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Covering Receptacles
Observation: Keep dumpster and garbage container outside back door covered.
Correction: Close lid on these garbage storage containers.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Litter on ground and area around back door garbage storage is not clean.
Correction: Clean this area.
- Refuse - Removal Frequency
Observation: Dumpster is overflowing
Correction: Increase frequency of garbage removal.
- Handwashing Cleanser - Availability
Observation: No handsoap at handsink in employee restroom.
Correction: Provide handsoap at handsink.
- Hand Drying Provision
Observation: No paper towels at handsink in employee restroom.
Correction: Provide paper towels.
- Lighting, Intensity
Observation: Light intensity in kitchen is not adequate: 30 foot candles @ grill and prep area, 13 fc at back/cake prep area and front counter prep area.
Correction: Increase light intensity to 50 fc at prep areas.
- Physical Facilities in Good Repair
Observation: Damaged linoleum at back door. Paint peeling and holes in walls in kitchen.
Correction: Repair facility.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceiling are not clean.
Correction: Improve cleaning/increase cleaning frequency.
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03/10/2014 | Routine | |
Cook is in process of reheating Masala - middle of container is 125 F needs to reach 165 F within 2 hours. Use thermometer to make sure it reheats as required before holding it hot.
Observed employee wash hands upon return to work after a break - good job. Keep working on the cleaning issues in kitchen. Need to repair 3 part sink.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS RTE foods (Samba, Chickpeas, Dal) made here and held >24 hours in refrigerator are not date marked.
Correction: Date mark TCS RTE foods that are made here and held > 24 hours in refrigerator.
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12/09/2013 | Risk Factor | |
Discussed procedure for holding rice cakes. Rice cakes are made daily and held at room temp until sold or the end of the day. Rice cakes were made about one hour ago and are 102 degrees F. Ingredients are rice, lentils and water. The rice and lentils are coarsely ground, water is added to make a batter that is steamed for 15-20 minutes. These moist rice/lentil cakes may still be capable of supporting bacterial growth - you must either have the product tested to show it does not allow bacteria to grow in/on it or hold it as other TCS foods are held - hot (135 degrees or more), cold (41 degrees or less after proper cooling) or use 4 hour time control (copy provided).
Facility needs cleaning! (floors, walls and equipment)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marks on TCS foods (dal, onion chutney, etc) prepared and held in refrigerator >24 hours.
Correction: Date mark TCS foods made here and held > 24 hours in the refrigerator.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed wares not sanitized as required before reuse. Food container was washed and rinsed then placed in sanitizer solution so that it floated on top and inside surfaces did not get immersed in sanitizer.
Correction: Corrected by explaining requirement to employee who then agreed to immerse wares into/under water surface for at least 7 seconds before removing wares and air drying them.
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09/03/2013 | Risk Factor | |
3 door reach-in refrigerator has been repaired: cooked chicken 38 degrees, potato masala 34 degrees, samoa 35 degrees. Cooling logs look good - temperatures appear to drop from 135/140 to <41 degrees in 1.5 hours in blast chiller.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food in display refrigerator is >41 degrees: puffs (meat or vegetable filled) 53.2, 48.4, 54.3 degrees. Manager states that puffs were placed in unit at 10:30 a.m. and agreed to discard any puffs remaining in unit at 3:30 p.m.
Correction: Unit is not to be used for TCS food until temperature is low enough to keep food 41 degrees or less. (thermometer in unit was reading almost 20 degrees low, tried to calibrate thermometer but could not get accurate readings - replace thermometer - recommend getting a digital thermometer).
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07/24/2013 | Follow-up | |
Discussed results of log tag data collected with tags 11 & 13. Data indicates refrigeration units, display and 3 door reach-in refrigerator are not able to keep foods cold.
No violation noted during this evaluation. | 07/22/2013 | Follow-up | |
Corrected 450 & 760. Potato masala 186 degrees in steam table. Display cooler is not in use - waiting for service tech to repair it. Thermometer/air temperature is 49 degrees. Call PCO for assistance in eradicating flies. Owner removed masala (x2) 50 and 55 degrees, paneer (x2) 56 & 57 degrees, dal (x3) 46, 49 and 50 degrees, onion/tomato chutney (x1) 50 degrees from refrigerator and discarded all 8 pans of food that had been held >41 >6 hours. Rice was brought over from other restaurant at 11 - moved to freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in 3 door refrigerator is >41 degrees. Found cooked rice 54 degrees, masala 50 degrees, dal 47 degrees, chicken legs 52 degrees. None of these foods were cooked today. Cooling logs indicate TCS foods are cooled as required but the refrigerator is not keeping these cold enough. This puts your customers at risk of getting a foodborne illness.
Correction: You must not serve any TCS foods that are held at temperature >41 degrees >6 hours.
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07/17/2013 | Follow-up | |
Reviewed cooling logs. 7/15 (yesterday) - Dal 130 to 40 degrees from 4:30-7:00 p.m. (blast chiller)
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee holding fresh vegetable with bare hand while cutting them - vegetables are served raw/are ready to eat (RTE).
Correction: Must prevent bare hand contact with RTE food - use gloves or utensils.
- Critical: Reheating for Hot Holding*
Observation: (Potato) masala placed in steam table 1 hour and 40 minutes ago is 88 degrees.
Correction: TCS food prepared and cooled here must be reheated to 165 degrees within 2 hours when held hot. Either reheat to 165 degrees in microwave, oven or stove top before putting in steam table or keep cold until ordered and heat to serve.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. TCS food in 3 door reach-in refrigerator and display refrigerator is >41 degrees. In 3 door reach-in refrigerator: dal 45 degrees and 45 degrees (2 containers), chicken legs 46 degrees, masala 50 degrees, samba 45 degrees. This unit is in defrost mode when thermometer came back on it read 64.5 degrees. 2. In display refrigerator: chicken legs 50.3 degrees, puffs 48 and 43 degrees, samosa 50.5 degrees, air temperature is 48.8 degrees. Air temperature in kitchen is 88.6 degrees.
Correction: 1. Placed log tag #13 in unit. This refrigerator must be repaired to hold food 41 degrees or less - reset defrost cycle to middle of night. PIC discarded TCS food >41 degrees >6 hours. 2. Log tag #11 placed in unit. PIC will discard TCS food >41 degrees >6 hours - service tech arrived at 12:25 p.m. Use thermometers and check refrigeration temperatures and reheating temperatures at least one time per day - start keeping records of these temperatures also.
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07/16/2013 | Follow-up | |
Cleaning completed last night has improved the general condition of the restaurant. More cleaning is needed to get facility "clean". Pay attention to details such as corners, floor/wall junction, equipment legs, utility connections when cleaning. Also make sure food grinding/mixing equipment is cleaned, again pay attention to details, and sanitize after use/before reuse. PIC has demonstrated ability to monitor cooling TCS food temperatures and cool TCS food as required by the VA Food Regulations - a blast chiller has been purchased and is on site. It hasn't been used yet because employees haven't been trained on how to use it yet. Locate blast chiller on table/legs at least 6" above floor in place where food can be protected from contamination while being placed into or removed from this unit. Sanitizer in 3 compartment sink at 100 ppm - monitor throughout day. Display refrigerator temperatures satisfactory - samosas 38 degrees and chicken puffs 41 degrees. Continue monitor this display equipment temperature. Annual permit issued. You must continue monitoring cooling/cold holding/reheating procedures and improve cleanliness of facility as noted on this and previous inspection reports.
No violation noted during this evaluation. | 06/25/2013 | Follow-up | |
Masala cooked today is 124 degrees at 2:20 p.m. - recorded temperature of 135 degrees at 1:35 p.m. This appears to be accurate record keeping. Employee stirs food frequently. Records of food temperatures (cooling) over the past week show that TCS food is cooling from 135 to 41 degrees in <6 hours and is reaching 70 degrees within 2 hours of dropping to 135 degrees. Display refrigeration unit: TCS filled pastries are 38-43 degrees (right to left). PCO did treatment on 6/14/13 and will return at the end of this week. Employees are in the process of cleaning (power washing) floor. Discussed cleaning of wires/connections to equipment, walls, etc. Continue work on cleaning floors, walls and surfaces. Blast chiller was delivered last Thursday. Electrician connected to power today. PIC expects employees to be trained on using it tonight and tomorrow morning. Follow up inspection will be done tomorrow.
No violation noted during this evaluation. | 06/24/2013 | Follow-up | |
Received records for cooling hot TCS foods - temperatures are being monitored and recorded. Several temperatures were recorded just before I arrived. I verified accuracy of records - recorded times and temperatures show cooling is meeting requirements of Section 800 (one exception was dal that was 80 degrees after 2 hours cooling). Checked temperatures in refrigerators: 1. 3 door (in kitchen) has elevated temperatures: chickpeas 45 degrees, 2 items appear to be cooling in here - potato and vegetable (red) is 119 degrees in small pan and plastic container of many potato filled balls are 91 degrees. Air temperature in kitchen is very warm, >85 degrees. 3 door refrigerator will work better in room that is approximately 75 degrees. Check these temperatures too, make sure these foods cool as we discussed for other TCS foods. 2. Display refrigerator: puffs (chicken filled) on left side of unit are 46.3-42.4 degrees, egg filled 44 degrees, the other items are 41 degrees or less. Continue cleaning - talk to professional about how to clean concrete floor
No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
Observed container of masala made earlier today is 67.9 degrees. Temperature log shows product cooled from 135 to 70 degrees in less than 2 hours. Samba, made earlier today was 130 degrees at 1:20 p.m. (on temperature log), temperatures dropped to 74, 76 and 83 degrees by 2:20 p.m. in ice bath. PIC is adding ice, checking and recording temperatures. TCS pastries in front display case are 39-42.5 degrees. Air temperature in lower part of unit is 39.5 degrees and in top is 41-43 degrees. Discussed bare hand contact with dosa (ready to eat) with employee and PIC. Facility is cleaner than on previous inspection - more cleaning needs to be done. Observed employee wash, rinse but fail to sanitize several sheet pans. This must be corrected - all wares must be sanitized. Observed live adult roaches - PCO was here earlier today and did treat the facility. Observed letter from PCO documenting treatment with spray and bait today with next visit scheduled for next week. PIC is considering installation of walk-in refrigerator or blast chiller. Issued permit that expires 6/24/13 to allow time to solidify these corrections. This is the last short term permit we will issue.
No violation noted during this evaluation. | 05/30/2013 | Follow-up | |
Informal compliance hearing held at the request of owners at Henrico Health Dept small conference room at 9 am. Participants: owners, MVC and PLP. Discussed: Health Dept. food establishment permit is required for facilities that want the privilege of serving food to the public. Compliance with the Food Establishment Regulations is necessary in order to obtain and renew food establishment permit. Inspections are conducted by the Health Dept. to assess compliance. Inspection history for this facility documents failure to comply with the Food Establishment Regulations (summary attached). Current permit expires 5/30/13. Owners acknowledge poor compliance history and stated desire to renew permit. Owners will present written plan of action before 5/30/13 and requested Health Dept. inspection 5/30/13 to document demonstrated compliance.
No violation noted during this evaluation. | 05/29/2013 | Other | |
Delivered Notice of Permit Expiration letter dated 5/15/13 to owner. Provided copy of ServSafe Essentials in English and food safety requirements for food workers in Spanish.
No violation noted during this evaluation. | 05/16/2013 | Other | |
Samba cooked 5/14 is 38 degrees and masala cooked 5/14 is 39 degrees in reach-in refrigerator. Employee did not heat masala (seasoned mashed potatoes) before placing them in the steam table today. Samba and bhaji were 167 and 145 degrees. Masala is 40 degrees. You must reheat these foods to >165 degrees within 2 hours. Reheat masala in microwave and use thermometer to make sure potatoes are >165 degrees before putting them in steam table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in display refrigerator is >41 degrees: chicken legs 45 degrees, pastry with chicken filling (curry puffs) 45 degrees, chicken tikka puffs 45 degrees, pastry with egg filling 47.7 degrees, paneer tikka puffs 43.1 degrees, chili puffs 47 degrees, vegetable puffs 42 degrees, samosa 42.1-42.8 degrees, vada (lentil donut) 48.2 degrees. Cream in lower part of refrigerator is 40-46.5 degrees.
Correction: TCS food held >6 hours at >41 hours (and less than 70 degrees) cannot be served. Discard these foods. PIC discarded.
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05/15/2013 | Follow-up | |
Corrected violations 4, 17 and 21. Samba cooked this morning was removed from stove at 11:40 a.m. and was 200 degrees. 100 degrees at 1:10 p.m., 93 degrees at 1:45 p.m. If this samba was 135-140 degrees at 12:30 p.m. then it must reach 70 degrees by 2:30 p.m. and 41 degrees by 6:30 p.m. Use your thermometer - check often so you can take action to make sure food cools properly. You need to get a walk-in refrigerator or blast chiller to cool the large volumes of food you are preparing and cooling. Discussed requirements of Person in charge. Must always have PIC that can make sure employees follow the requirements of the food regulations (Section 70 of Food Code).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken legs in display cooler are 45 degrees and chicken pastry is 44 degrees. Cream in lower part of refrigerator is 42 degrees.
Correction: Repair refrigerator to keep food 41 degrees or less.
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05/14/2013 | Follow-up | |
Other notes: facility is not clean. Floor, walls and nonfood contact surfaces are not clean. Clean facility. No sanitizer in 3rd sink upon my arrival - employee said they hadn't started dishwashing yet and bleach was added to 3rd sink. Plastic utensils for customer self service are not protected from contamination - put in container handle up. Your 30 day permit expires 5/30/13. Today's observations indicate that this facility is not operating in compliance with the regulations.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from open cup while working in kitchen.
Correction: Correct by training employees to avoid hand to mouth contact while working - no eating, drinking, chewing gum, smoking in kitchen. Employee drinks consumed while working must be in a covered cup with straw.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Masala (potatoes) reheated/reheating did not reach 165 degrees within 2 hours - were found at 91 degrees in steam table.
Correction: Corrected by heating to 165 degrees.
- Critical: Cooling*
Observation: Large plastic container of dal cooked yesterday (>6 hours) 43.4 degrees, plastic container of masala in reach-in refrigerator is 42.7 degrees (also cooked yesterday).
Correction: Discard improperly cooled TCS food. Must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in <2 hours. Employee states that TCS foods cooked yesterday were >200 degrees when he placed them in 4" metal pans, stirred every 2 hours and observed 60 degrees at 2 hours when food was kept on rack in kitchen (not refrigerated). Kitchen temperature today is 77-78 degrees. Thermometer employee reports using appears to be accurate. It is not possible to cool food to temperature less than the temperature around it without using ice or other means.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in display cooler are >41 degrees. Found chicken legs and stuffed (meat) pastries at 48 degrees.
Correction: Moved to other refrigeration.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS foods cooked and held >24 hours in refrigerator are not date marked. Found cooked potatoes, dal, chick peas, chicken, samba in refrigerator >24 hours with no date marks.
Correction: Correct by date marking TCS food prepared and held in refrigerator >24 hours. Must use/discard TCS food within 7 days of date prepared.
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05/13/2013 | Risk Factor | |
Went back to this food establishment this morning to discuss the follow up inspection conducted yesterday with the owner. The owner was present yesterday at the beginning of the inspection but had to leave before I could discuss my findings with her.Told her that when I checked the temperatures of the TCS foods cooling yesterday afternoon I found the samba at 105-108 degrees about 2 hours after it had been removed from the stove. It was on a shelf under a prep table at room temperature. The employee stated that after 4 hours it would be moved to the freezer (reach-in) then moved to reach-in refrigerator when employees left for the day. No one seems to know how long the food has been <135 degrees. I explained that the TCS foods that are cooked and cooled must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 2 hours or less. Your permit to operate a food establishment permit expires 4/30/13. I'm issuing a 30 day permit, valid until 5/30/13 to give you time to show that you can implement cooling procedures for all TCS foods (samba, dal, chick peas, chicken, stuffed pastries, etc) that you cook and cool and that your employees are trained and following the cooling procedures.
No violation noted during this evaluation. | 04/24/2013 | Other | |
Dal cooked today is still 165 degrees on shelf in kitchen (not refrigerated). Samba cooked today is 105-108 degrees on shelf in kitchen. It finished cooking at about noon. Temperatures not taken so no one knows how long it has been <135 degrees. It is your responsibility to measure the temperature of the food as it cools so you can make sure it cools safely: must cool from 135 to 41 degrees in 6 hours or less and must cool from 135 to 70 degrees in 2 hours or less. Samosa and stuffed pastry in front display are 38-39 degrees.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
TCS foods cooked and cooled yesterday were <41 degrees this morning. Employee states that temperatures were checked as we discussed on 2/21/13 and that food cooled to 70 degrees and 41 degrees as specified on that report. Found chick peas at 37 degrees (2 containers) , dal at 40, 37 and 41 degrees (3 containers), potato masala at 43 degrees (1 container). Employee says it was <41 degrees when checked earlier but may have been in and out of refrigerator some this morning. The measures/actions you have taken to correct this violation appear to be working but you must continue to check temperatures and monitor cooling times. Recommend keeping written records.
No violation noted during this evaluation. | 02/22/2013 | Follow-up | |
1:00 p.m. - chick peas 120 degrees at 2:30 p.m. - need to be 70 degrees or less at 4 p.m. and <41 degrees at 8 p.m. 12:00 - dal 132 degrees - 2 containers - need to be <70 degrees at 4:30 p.m. and 41 degrees or less at 8:30 p.m. Employees will check food temperatures at 3:15 p.m. and 4:00 p.m. If chick peas are not 70 degrees or less at 4:00 and/or dal is not 70 degrees or less at 4:30 p.m., you can reheat to 165 degrees or more and start cooling process over. If chick peas and dal cool to 70 degrees or less by 4:00 and 4:30 p.m. then continue checking temperatures at 5 p.m., 7 p.m. They must be at or 41 degrees at 8:00 p.m. for chick peas and 8:30 p.m. for dal.
No violation noted during this evaluation. | 02/21/2013 | Follow-up | |
Follow up to 12/8/13 inspection to verify safe cooling procedures have been implemented for TCS foods. Found continued violation of cooling requirements. Risk control plan logging charts are posted on reach-in refrigerator but have not been used. PIC states that she checks food temperatures on TCS foods cooled in the unit at the front counter - chick peas were ok today at 39 degrees. This doesn't necessarily mean that they did cool from 135 to 41 degrees in 6 hours or less but only that they are cool enough now >6 hours later. Temperature monitoring is required when you cool hot TCS foods. Refer to RCP we discussed 2/8/13.
- Critical: Cooling*
Observation: Potato masala cooked yesterday and >6 hours ago is 43 degrees (in small uncovered container), 50 degrees in large covered plastic container and 48.6 degrees in medium sized covered plastic container. Dal, also made >6 hours ago/yesterday is 52.2 degrees in large plastic covered container. Paneer in same refrigeration unit is 39.7 degrees.
Correction: PIC agree to discard TCS foods that were not properly cooled: 3 containers of potato masala and 1 container of dal.
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02/15/2013 | Follow-up | |
Follow up to 2/7/13 inspection to verify: 1.that TCS foods cooked during yesterday's inspection were safely cooled. 2. That TCS foods in display refrigerator are at safe temperatures. 3. that wares are sanitized after washing. 1. Cooling temperatures found today: samba (made yesterday afternoon) at 43-49.5 degrees in large plastic covered container in 3 door reach-in refrigerator. Dal (cooked yesterday) at 42.2-52.5 degrees in same container and reach-in refrigerator as samba. Potato masala (made last night) at 50.5 degrees in smaller plastic containers. Corrected - products were discarded. These TCS foods did not cool from 135 to 41 degrees in 6 hours as required and may not be used/served. Temperatures were not monitored by employees. Chick peas (made yesterday) at 41.3 degrees in front low boy reach-in refrigerator. Chicken filled pastry (made yesterday) at 37 degrees in front low boy reach-in refrigerator. Egg filled pastry (made yesterday) at 37.2 degrees in front low boy reach-in refrigerator. Are 41 degrees or less now - it is not known if they cooled from 135 to 41 degrees in 6 hours or less. 2. Filled pastries and chicken in display refrigerator were 40-43 degrees. This is at the maximum safe temperature. Make sure unit keeps food 41 degrees or less. 3. Sanitizer sink was set up with 100 ppm chlorine. However, employee was rinsing raw chicken in 1st two sinks that had dirty wares stacked in them. Sinks used for food prep and warewashing must be cleaned and sanitized before and after change in tasks. You need a separate prep sink area. Recommend getting food safety (certification) training.
No violation noted during this evaluation. | 02/08/2013 | Follow-up | |
Your permit to operate a food establishment expires on 4/30/13. A new permit cannot be issued until the above violations are corrected (long term). Today there are 3 large containers of cooked dense TCS foods that were just cooked that need to be cooled from 135 to 41 degrees or less in 6 hours or less. You do not have equipment needed to do this. Either stop preparing large quantities of food that must cool or get equipment that can safely cool foods. Use your thermometers, small containers and freezers to get this food cold today.
- Person in Charge
Observation: Observed lack of systems/controls to ensure food safety practices are followed.
Correction: Person in charge must: 1. ensure employees are properly trained in food safety as it relates to their duties and 2. ensure (by monitoring) that employees are implementing food safety practices.
- Critical: Hands - When to Wash*
Observation: Employee did not wash hands before using hands to remove food from mixer.
Correction: Train employees to wash hands when changing tasks, before serving or preparing food or handling clean wares.
- Food Storage - Clean and Dry Location
Observation: Bags of onions on floor.
Correction: Store food on shelves 6" above floor.
- Food Display
Observation: Unprotected food at buffet.
Correction: Provide sneeze guards over expanded buffet line.
- Thawing
Observation: Frozen chicken thawing at room temperature (75 degrees).
Correction: Thaw in refrigerator 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Meat and vegetable filled pastries in display reach-in refrigerator >41 degrees.
Correction: Discard TCS pastries held >41 degrees for >6 hours. Repair/replace unit. Keep 41 degrees or less.
- Cooling, Heating, and Holding Capacities
Observation: Trying to cool TCS food without enough refrigeration capacity.
Correction: Get commercial refrigeration equipment sufficient for rapidly cooling large quantities of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces - shelves, tops of equipment are not clean.
Correction: Clean nonfood contact surfaces of equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: <10 ppm chlorine found in 3rd sink currently in use for final rinse.
Correction: Corrected by refiling sink at 100 ppm chlorine. Also must sanitize "clean-in-place" equipment after washing and rinsing it.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Uncovered single use spoons and forks in storage. Box of single use containers on floor.
Correction: Cover. Store take out containers on shelf.
- Lighting, Intensity
Observation: Inadequate light in prep area (<50 foot candles).
Correction: Replace missing bulbs to increase light intensity.
- Physical Facilities in Good Repair
Observation: Torn linoleum on floor.
Correction: Repair/replace damaged floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor, walls, ceiling not clean.
Correction: Clean facility.
- Pests - Controlling Pests*
Observation: Observed drain flies throughout kitchen.
Correction: Improve cleaning practices and contact pest control operator to eliminate flies.
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02/07/2013 | Routine | |
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