- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tofu, Chorizo and feta in the sliding glass door reach in and pasta in delitop cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the unit. Discard the pasta. Store pasta in a low pan that will submerge all the way into the unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) falafel and red beans and rice in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/05/2015 | Risk Factor | |
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse/GREASE container available.
Correction: Provide an approved refuse containers in the back area to prevent the accumulation of debris and grease containers. This can encourage a rodent harborage area.
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05/08/2015 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers
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 (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use (Knife observed stored in sanitizer)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored in a commonly wet or soiled location (Cooking oil observed on the outside stairwell)
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following observed in disrepair:
-broken shelf in the white reach in - kitchen
-light bulb out in the white reach in - storage area
Correction: Repair the above noted items 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 above noted items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Dishware on shelf in kitchen near door observed with rodent droppings on the interior.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR AND EXTERIOR OF ALL REFRIGERATION UNITS
-EXTERIOR OF CHEMICALS AND THE BINS THEY ARE IN STORED UNDER THE 3-VAT SINK -
-INTERIOR OF THE 3-VAT SINK
- INTERIOR AND EXTERIOR OF THE HANDSINK
-PLUMBING UNDER THE HANDSINK
-PLUMBING UNDER THE 3-VAT
- THE EXTERIOR OF THE GREASE TRAP
-SHELVING AT THE 3-VAT
-ALL WIRE SHELVING IN THE KITCHEN
-FANS
-ELECTRICAL CHORDS
-REACH IN COILS
-REACH IN VENT
-EXTERIOR OF STOVE
-EXTERIOR OF FRYER
-GLASS SLIDING TRACKS
-MOP SINK
-MOP BUCKET
-HOOD VENTS ABOVE STOVE
-DELI TOP LIDS - INTERIOR, EXTERIOR AND UNDER
-ALL SHELVES AND EQUIPMENT IN THE KITCHEN
-SHELVES AT BAR
-SHELVES AT WAITSTATION
-CIGARETTE BIN
-ALL SURFACES THROUGHOUT THE KITCHEN
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse/GREASE container available.
Correction: Provide an approved refuse containers in the back area to prevent the accumulation of debris and grease containers. This can encourage a rodent harborage area.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (Back door is not attached properly - gaps observed once put in place).
Correction: Repair the door. 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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
-CEILING IN KITCHEN
-WALLS THROUGHOUT THE KITCHEN
-WALLS BEHIND THE KITCHEN EQUIPMENT
-FLOORS THROUGHOUT THE KITCHEN
-FLOORS BEHIND AND ADJACENT TO ALL KITCHEN EQUIPMENT
-FLOORS OUTSIDE AND STAIRWELL
-LIGHT FIXTURES ATTACHED TO CEILING
-FLOORS UNDER 3-VAT, UNDER HANDSINK, UNDER AND BEHIND REFRIGERATORS, UNDER VEG PREP SINK, UNDER AND BEHIND STOVE AND FRYERS, ALL FLOORING THROUGHOUT THE KITCHEN
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests (Droppings observed, rodent trap observed inoperable)
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: The following areas observed cluttered:
-RECIPE SHELF
-OUTSIDE SHELVES
-EXTERIOR AREA IN BACK NEAR STAIRWELL
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/01/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (sugar, flour etc)
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 (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sun dried tomato pest, tofu, humus, tabbouleh, tuna (True 3-door)
Correction: Potato salad & humus(2 door lowboy)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-Crates with chemicals stored in them under 3-vat
-Interior of Kenmore reach in
-Tracks of sliding doors on vegetable cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (To go containers stored food contact side up in the dry storage room under the ceiling which is peeling).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Ceiling in dry storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Dry storage area and outside area observed cluttered and unorganized.
Correction: Clean and reorganize. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/20/2014 | Routine | |
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest room hand wash sink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/11/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pesto, Pico de Gallo, Tempeh, Cooked Cabbage, Cooked Portabella Mushrooms and Sun-dried Tomato Pesto observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
- all metal rack wall-mounted shelves in the food prep.area (dust accumulation)
- sheet pan on which bottled cooking oils are stored (grease & food particles)
- exterior of the lid to the High Gluten Flour
- door tracks and lower kick plate to the glass door refrigerator
- shelves inside the Kenmore refrigerator
- 2 portable fans in food prep. area
Correction: Clean above-cited equipment. Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirt/debris observed on floor beneath the prep. sink at rear door
Dust accumulation observed on the ceiling and attached light fixtures above the food prep. area of kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Tempeh, Salsa and Jackfruit BBQ observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Cooked Brussel Sprouts & Pozole in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "prepared on" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/17/2012 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The PIC was unable to produce a shellstock tag for the open container of Blue Mussels in the refrigeration unit.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pesto, Sun-dried Tomato Pesto, Fried Tempeh and Tempeh Bacon observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/02/2012 | Risk Factor Assessment | |
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