- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Several ready-to-eat foods in the walk-in refrigerator prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: The automatic hand dryer in the men's rest-room was observed not properly functioning. The bulk ice machine was observed not properly functioning and in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Plumbing System/Maintained in Good Repair
Observation: The plumbing connections underneath the front service area handsink were observed slightly leaking and in need of repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: The wall/counter area around the steam table unit was observed in need of painting.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Kitchen cook-line ventilation filters were observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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03/29/2016 | Routine | |
Re-install handsink at front service area prior to tomorrow. Clean and sanitize all kitchen equipment/utensils. Label all chemical spray bottles with the common name. Clean and sanitize the kitchen slicer. Facility currently has no water (water has been cut off). Provide soap and paper towels at each handsink. Clean interior of all refrigeration equipment. Clean cook-line stove, hood vents, fryer unit. Floor surface under/around cook-line equipment needs cleaning. Replace kitchen light shield above prep unit. Clean and organize entire basement area. Repair the non-functioning lights in the basement. Clean and sanitize the walk-in refrigerator floor. Provide a stem thermometer for measuring food temperatures. Repair automatic hand dryer in men's rest-room. Correct observations. Facility is currently closed due to no water. Facility not to re-open until re-inspected by health department. A recheck will be conducted tomorrow 03/29/2016.
No violation noted during this evaluation. | 03/28/2016 | Other | |
Floor surface underneath and around all kitchen equipment noted in need of cleaning. Floor surface in the warewashing area observed in need of cleaning. The cook-line hood vents were observed in need of cleaning. Plumbing connections underneath the 3-compartment sink were observed in need of cleaning and slightly leaking. Some lights in the kitchen hood system were observed in need of replacing. Several lights in the downstairs basement were observed in need of replacement. The self-closing door mechanism to the men's rest-room was observed damaged and in need of repair. The light in the walk-in refrigerator was observed not properly working. Some ceiling tiles in the dining area were observed water damaged and in need of replacement. Remove any unnecessary items from the downstairs basement.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered plate of employee food observed stored on the equipment storage shelving in the warewashing area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Containers of ready-to-eat foods (pinto beans, black beans) in the walk-in refrigerator observed not properly date labeled.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Surfaces of the cutting boards on the preparation units were observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Handsink by the warewashing area was observed blocked by a piece of kitchen equipment.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Employee coffee mug observed improperly stored in the cook-line handsink.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Cleaning of Plumbing Fixtures
Observation: Kitchen handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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11/17/2015 | Risk Factor | |
Provide handwash signs for each kitchen handsink. Provide a soap dispenser and/or shelf for holding the soap at the handsink in the warewashing area. Provide a no smoking sign. Properly indicate the consumer advisory on the menu board per FDA Food Code 3-603.11 for any animal product that may be served raw and/or undercooked (ex. ceviche, hamburger). Provide the appropriate parasite destruction records per FDA Food Code 3-402.11 for the fish that will be used in the ceviche. Clean and mop the new kitchen floor tiles. No food preparation is to occur in the basement. Take completed risk profile and pre-opening inspection report to the Health Department to receive the 2015 Health License. CO1500414 Approved. A re-inspection will be conducted in approximately 30 days. Correct observations prior to re-inspection.
- Parasite Destruction
Observation: Provide the appropriate parasite destruction records for the fish that will be used for ceviche.
Correction: Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20ºC (-4ºF) or below for a minimum of 168 hours (7 days) in a freezer
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: Provide the appropriate consumer advisory on the menu and menu board for any animal food product that may be served raw and/or undercooked (ex. ceviche, hamburger).
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
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06/02/2015 | Pre-Opening | |
Provide soap for handwashing at all handsinks. Provide disposable paper towels at kitchen handsinks. Clean floor and walls throughout the facility. Clean and sanitize all kitchen equipment. Relocate the newly installed hood support shield, so that it is not blocking the kitchen handsink. Caulk and seal all cracks and around newly installed FRP paneling. Install a handsink in the warewashing area with splashguards. Install a handsink in the front steamline / chicken preparation area with splashguards. Seal and foam cracks in the basement area. Remove the damaged door to the downstairs basement storage area. Paint the floor in the basement area (recommend light grayish color). Properly install the light in the downstairs walk-in refrigerator. Provide an access door for cleaning underneath the basement stairwell. Provide a rack for storage and air drying of the mops. Reverse the water lines in the women's rest-room so that the hot and cold mixing valves are correct. Tightly secure the handsink in the men's rest-room. Correctly install the ice machine so that it is properly functioning. CO1500414 NOT APPROVED. Correct observations. Complete Food Establishment Application and submit to the health department with appropriate fee. Contact health department when ready for re-inspection. Cold holding equipment must maintain 41 F or below. Provide a working stem thermometer for measuring food temperatures.
No violation noted during this evaluation. | 05/20/2015 | Pre-Opening | |
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