1. The PIC forgot the NoVA-CFM card home.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Clean and sanitized knives, peeler, bread roller and spatula, etc. were stored in dirty and wet drawer.
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.
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10/02/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Kibbeh (47F), cheese fatayer (49F), meat fatayer (47F) and sambousick (49F) in the fronth part of the walk-in refrigerator
2. Half-n-half (53F) and cake icing (45F) in store open open case refrigerator
3. Eggplant (46F), rice pudding (47F), hummos (49F) and argula (47F) in "federal" display case refrigerator - the compressor was iced up
All the foods were relocated in the back part of the wal-in refrigerator.
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.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Kibbeh, spinach and cheese fatayer and sambousick 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
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06/12/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Grape leaves (45F), baba gannouge (49F) and lentil soup (48) were observed at improper cold holding temperature in the "Federal" open display case refrigerator. All the foods were moved into the walk-in refrigerator.
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.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Trays of kibbeh, spinach and cheese fatayer 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: Federal" display case (short) refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Gap observed between gaskets of long display refrigerator.
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 and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the slicer on the wall by walk-in refrigerator are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Physical Facilities/Repairing (repeated violation)
Observation: Cracked and broken tiles were observed in the main kitchen and dining area.
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.
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02/11/2015 | Routine | |
Ensure that proper cooling methods are used. Cool product in shallow containers and utilize an ice bath and/or ice sticks for rapid cooling. Cool TCS product from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours (not to exceed 6 hours). The light shield above the rotisserie cooker was observed missing. A bulk container of cooked chick peas was observed at a temperature of 131 F - 160 F during the time of inspection. The container of chick peas was reduced in size and placed in smaller containers by the person in charge during the time of inspection. Managers should monitor cooling during the entire process.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pot of chicken stock observed holding at improper temperature underneath the stove (92 F). Product was reduced in size by the person in charge and placed in the walk-in for cooling.
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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Upon arrival, there was no sanitizer solution set up in order to properly hold the wiping cloths for food contact surfaces between use. Person in charge then made a wiping cloth bucket chlorine solution (50 ppm - 100 ppm) for use.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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10/14/2014 | Risk Factor | |
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Container of stuffed grape leaves, prepared previous evening and observed at 52-60 F, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Discarded.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact equipment surface(s) of the potato cutter, the chute of the ice dispenser, and the dispenser for lemonade is(are) not clean to sight and touch.
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.
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06/24/2014 | Risk Factor | |
Follow-up w/KP to check-on cold holding in long display case. All the foods were observed at proper cold holding temperature.
No violation noted during this evaluation. | 02/24/2014 | Follow-up | |
The owner/PIC said that new display cases will be installed on Sunday (02/23/2014). A follow-up inspection will be performed early next week (02/24/2014-02/28/2014).
Please make sure to cool cooked/prepared foods properly
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken kabobs and boneless chicken breasts in cardboard boxes were stored over raw lamb kabobs and raw beef in walk-in refrigerator.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Knives are improperly stored in between different equipment.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Stuffed grape leaves (46F), grilled chicken (48F), hommos (45F), fried cauliflower (44F) and Mediterranean tuna salad (46F) in long display and sliced tomatoes (54F - discarded) in short display case refrigerators were observed at improper cold holding temperature.
Correction: (moved into WIC) - 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.
- Physical Facilities/Repairing (repeated violation)
Observation: Some cracked and broken floor tiles observed in the dining area.
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.
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02/20/2014 | Routine | |
1. The new equipment are on order and the management is hoping to be delivered, installed and working by the end of November, 2013. Please keep cooling and cold hold foods according to the risk control plan (RCP) and keep sending cooling/cold holding logs to the Health Department on weekly basis every Monday as agreed in RCP.
2. The facility has made significant improvements since last visit, therefore, NOV is removed and the establishment may return to normal business operations. Please let me know when you get the new equipment installed.
- Physical Facilities/Repairing (repeated violation)
Observation: Several kitchen floor tiles are not maintained in good repair.
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.
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10/24/2013 | Other | |
- Person in Charge/Duties/Employees Cooling Methods (corrected on site) (repeated violation)
Observation: Employees are not using proper methods to rapidly cool potentially hazardous foods (potatoes, cauliflower, grilled onions, fatayer spinach, etc.).
Correction: The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Fried onions, found at 72F in long display case refrigerator were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Methods used for cooling chicken and beef shwarma, hommos, eggplant, coucous, etc. can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Hommos (47F), Stuffed eggplant (48F), Eggplant (46F) and Beef shwarma (49F) in "Bally" walk-in refrigerator.
2. Stuffed peppers (48F), Stuffed tomatoes (49F), Grape leaves (47F), fried cauliflower (53-59) and grilled salmon (43-48F) in long display case refrigerator.
3. Hommos (46F) in short display case refrigerator.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Physical Facilities/Repairing (repeated violation)
Observation: Several kitchen floor tiles and/or are not maintained in good repair.
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.
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07/01/2013 | Follow-up | |
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions
Observation: The person in charge did not demonstrate their knowledge of the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
- Person in Charge/Duties/Employees Cooling Methods (corrected on site)
Observation: Employees are not using proper methods to rapidly cool potentially hazardous foods.
Correction: The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of coucous, wheat, sugar, lentils, salt, etc. are not identified with the common name of the food.
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.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Fried onions, found at 72F in long display case refrigerator were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Cooling, Ambient Ingredients (repeated violation)
Observation: Avocado salad prepared from ingredients at ambient temperature was not cooled within 4 hours to 5ºC (41ºF).
Correction: Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling chicken and beef shwarma, hommos, eggplant, coucous, etc. can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of hommos and beef dumplings was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Hommos (47F), Stuffed eggplant (48F), Eggplant (46F) and Beef shwarma (49F) in "Bally" walk-in refrigerator.
2. Stuffed peppers (48F), Stuffed tomatoes (49F), Grape leaves (47F), fried cauliflower (53-59) and grilled salmon (43-48F) in long display case refrigerator.
3. Hommos (46F) in short display case refrigerator.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the rusty walk-in shelves is 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.
- Temperature Measuring Devices
Observation: Short display case and store open case refrigerators are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Clean equipment/utensils were found stored on the floor in downstairs dry storage area.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
- Physical Facilities/Repairing (repeated violation)
Observation: Several kitchen floor tiles and/or are not maintained in good repair.
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.
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05/29/2013 | Routine | |
Time as a Public Health Control must be used for Chicken and beef Shawarma. Handout mailed to PIC.
Replace burnt out light bulbs in the kitchen.
Reminder any shawarma meat left over after 4 hours MUST be discarded.
Recommend making smaller shawarma loaves.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination
Observation: Food in contact with soiled equipment or utensils. The same shaver is used for chicken shawarma and beef shawarma. (During the cooking/holding process the interior of the shawarma loaves are raw).
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
- Food Display/Preventing Contamination by Consumers
Observation: Food on display is not protected from contamination. Samples throughout the market were observed not covered or protected.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Critical: Cooling, Ambient Ingredients (corrected on site) (repeated violation)
Observation: The following foods prepared from ingredients at ambient temperature was not cooled within 4 hours to 5ºC (41ºF). Tomato avacado(49ºF) salad and sliced tomatoes(63ºF) in the short display refrigerator.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods cold holding at improper temperatures. 1. Hummus(44ºF) in the long display refrigerator. 2. Stuffed peppers(46ºF) in the short display refrigerator.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Signage
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. (Basement handwashing sink)
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.
- Physical Facilities/Repairing
Observation: Several floor tiles in the kitchen and throughout the store are not maintained in good repair(cracked tiles).
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.
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02/11/2013 | Routine | |
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