The pavement to the shared outside refuse alley area observed damaged and in need of repair/cleaning.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Container of rice on the steam table observed hot holding at improper temperature (97 F - 101 F). Product was reheated to 165 F+ by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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11/02/2015 | Risk Factor | |
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces observed not properly held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration quaternary ammonium sanitizing solution is was not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The cover to the bulk ice machine was observed damaged 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.
- Cutting Surfaces
Observation: Several cutting boards observed heavily scratched, scoured, and in need of replacement.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: Outside refuse area observed not maintained in good repair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Refuse/Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Outside refuse area observed in need of cleaning.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Disposable paper towels observed not properly provided at the basement handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: The handwash sign at the cook-line handsink was in need of replacing (the letters were faded off).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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05/18/2015 | Routine | |
Post the employee health posters.
- Person in Charge/Duties/Employees Sanitizing Equipment (corrected on site)
Observation: The person in charge could not demonstrate how to set up the 3 compartment sink.
Correction: Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food (naan bread) with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. One knife was being used to separate raw lamb kabobs after it was in contact with raw chicken kabobs.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
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11/06/2014 | Risk Factor | |
All individually packaged yogurt sauces were observed stored in display unit.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cut lettuce in a bowl on ice was observed at 46-48 F. Ice added.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. Main kitchen hand sink was missing hand wash signage. Signage provided.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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07/18/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: A bulk container of salt was not identified with it's common name.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: A bowl of salad (cut lettuce, cut tomatoes) cold holding at the improper temperatures of 55-60 F inside another bowl of ice. The salad bowl was surrounded with more ice and water. Any leftovers shall be discarded in a hour.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control
Observation: No written procedures exist for the use of time only as a public health control (tphc) for a working supply of individual packages of yogurt sauces and salads in to-go containers. A blank tphc written procedure was left with the facility.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked
Observation: The individual yogurt sauces and to-go containers with salad for which time only, rather than time in conjunction with temperature control, are not properly labeled to indicate the time they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The cloths used under the cutting boards to keep them from sliding on the counters are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Manual Warewashing/Sink Compartment Requirements
Observation: The downstairs three compartment sink does not have properly fitting stoppers to properly set it up to wash, rinse, and sanitize utensils and food-contact surfaces of equipment. The upstairs two compartment sink was observed with sanitizer. The manager was informed that all food contact equipment and utensils are to be washed, rinsed, and sanitized downstairs in the three compartment sink not in the two compartment sink.
Correction: Discontinue use of the 2-compartment sink for warewashing since its use has not been approved by the regulatory authority. Provide properly fitting stoppers for the downstairs three compartment sink. Wash, rinse, and sanitize all food contact equipment and utensils in the downstairs three compartment sink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean bowls, containers, pots and pans are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the right half of the kitchen ceiling, most light bulbs in the basement ceiling, and the light bulb in the walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing
Observation: Not all the wall and floor junctures are sealed tightly downstairs. There is a broken/missing baseboard tile by the mop sink. There is a broken floor tile in the women's rest-room. There is a gap in-between the baseboard tiles and the wall in the electrical panel closet.
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.
- Drying Mops
Observation: After use, the mops are not placed in a position that allows them to air-dry.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2014 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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02/25/2014 | Routine | |
This visit was made to conduct a joint complaint investigation with DES regarding the conditions found in the alley behind the establishment.
- Critical: Conveying Sewage/Operation and Maintenance
Observation: Observed storm drain behind establishment with a build up of grease and food debris.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Improper disposal of waste provides a potential for contamination of food, utensils, and equipment and, therefore, may cause serious illness or disease outbreaks. Proper removal is required to prevent contamination of ground surfaces and water supplies, or creation of other insanitary conditions that may attract insects and other vermin.
- Refuse/Outdoor Storage Surface
Observation: The outdoor storage surface for refuse, recyclables, and returnables is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: The storage area, enclosure, and/or receptacle for refuse, recyclables, and/or returnables is not maintained in good repair.
Dumpsters appear to be rusting around the bottom.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Refuse/Cleaning Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and returnables have a build-up of soil and/or becoming attractants for insects and rodents.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies. Proper equipment and supplies must be made available to accomplish thorough and proper cleaning of garbage storage areas and receptacles so that unsanitary conditions can be eliminated.
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07/10/2013 | Complaint | |
- Critical: Responsibility of Permit Holder, Person in Charge, and Conditional Employees/Responsibilities and Reporting Symptoms and Diagnosis (corrected on site)
Observation: The certified food manager could not demonstrate his knowledge of the "5 big foodborne illnesses" and the symptoms associated with diseases that are transmissible through food.
Correction: The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The quaternary ammonia in the 2 compartment sink was observed at 500ppm, it is applied to food-contact surfaces and does not meet requirements.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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07/03/2013 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the walk in freezer and the Ascend 2 door uprt freezer were in disrepair.
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.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs over the basement prep area and in the walk in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Air gap observed under back door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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04/09/2013 | Follow-up | |
"Keep It Clean" DES poster provided.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the acoustic style ceiling tiles in basement are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The door gaskets on the walk in freezer and the Ascend 2 door uprt freezer were in disrepair.
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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the light shields under the hood are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Critical: Handwashing Sinks/Numbers and Capacities
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. No hand washing station in basement prep area.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Service Sink/Numbers and Capacities
Observation: There is no service sink or curbed cleaning facility equipped with a floor drain provided and/or conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. No mop sink installed in basement.
Correction: At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop water and similar liquid wastes are contaminated with microorganisms and other filth. Waste water must be disposed of in a sanitary manner that will not contaminate food or food equipment. A service sink or curbed cleaning facility with a drain allows for such disposal.
- Plumbing System/Maintained in Good Repair
Observation: The urinal in men's restroom was out of order.
The condensate from the basement walk in freezer drains into the three part sink.
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.
- Refuse/Covering Receptacles (corrected on site)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. Recycling dumpster observed open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean. Trash observed around dumpsters.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Floors, Walls, and Ceilings/Cleanability
Observation: The unpainted support posts in the basement are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Light Bulbs, Protective Shielding
Observation: The light bulbs over the basement prep area and in the walk in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Air gap observed under back door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light is burned out in the walk in freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Drying Mops (repeated violation)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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03/04/2013 | Routine | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site) (repeated violation)
Observation: Employees observed contacting ready-to-eat (RTE) foods (salads and breads) with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (repeated violation)
Observation: Food is not in packages, covered containers, or wrappings. Several foods (chicken curry, chicken jalfrezi, spinach, etc) on speed racks in the walk-in refrigerator are not covered properly after cooling.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw chicken stored over milk in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink is used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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09/04/2011 | Risk Factor Assessment | |
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