- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an covered container with straw that folds down but is being done with their hands in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomato and chicken cold at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents as the doors are left open.
Correction: 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.
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08/26/2015 | Routine | |
Correct the items listed. You mush have hot water available at the handsinks prior to opening. Approved for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: One of two ice machines is not working. Black residue was also observed in the ice of this machine.
Correction: Repair ice machine, wash rinse, and sanitize interior of ice machine. Clean the ice making part of ice machine also. This has to be done prior to use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct prior to opening.
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05/22/2015 | Pre-Opening | |
All food temperatures were within the acceptable range. The sanitizer at the wiping cloth bucket was good. Employees were observed wearing gloves to handle ready-to-eat foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) deli meat in the refrigerator, the food should have been discarded 9 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Items were discarded.
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08/22/2014 | Risk Factor | |
Hot water under pressure was available at hand sinks. Cold holding equipment was working during inspection. Men's toilet flow needs adjusting. Approved for Permit. Permit Issued.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatories.
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
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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05/15/2014 | Pre-Opening | |
All items have been corrected. Continue to monitor food temperatures.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
A follow up inspection will be conducted next week. Need to monitor food temperatures.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Not fully cooked chicken was observed sliced on the cutting board, the board was wiped with sanitizer the a ready to eat wrap was sliced in same location of cutting board.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Food item was discarded. The cutting board was removed to be washed, rinsed, and sanitized.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Employee was informed to continue cooking the chicken to 165 or higher.
- Food - Potentially Hazardous Food - Slacking (corrected on site)
Observation: Hot dogs observed thawing on counter.
Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F (45°F) or less or at any temperature if the food remains frozen. Hot dogs moved to cooler.
- Cooling Methods
Observation: The methods used for cooling were not adequate. A sealed container of diced tomatoes were observed stored in the large cooler. The tomatoes were 51 degrees after 3 hours.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Corrected on site.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) diced tomatoes, watermelon, and humus 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Humus for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Item was discarded.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/26/2013 | Routine | |
Water temperatures were good. Equipment temperatures were good. Discussed food menu. Raw hamburgers and raw chicken are cooked on site to order. Approved for permit.
No violation noted during this evaluation. | 05/15/2013 | Pre-Opening | |
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