- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on back prep unit and back prep table.
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. Open drinks discarded during inspection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled staged green beans not being adequately cooled to prevent the growth of harmful bacteria. Green beans from RT cans were placed in covered plastic pans and stacked in prep unit refrigerator over 3 1/2 hours ago and they are still 44-47 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Green beans uncovered and placed in walk-in freezer to rapidly finish cooling down to 41 F or below. Suggest pre-chilling green beans in the can before opening them.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not identified as meeting standards set by the American Society of Sanitary Engineering. There is a y junction with a spray hose attached putting this fixure under constant pressure. Only a vacuum breaker is in place as a backflow prevention device.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Either remove the spray hose so the water does not stay on or provide an appropriate additional backflow prevention device on this faucet. Provided information of acceptable device to use to PIC during inspection.
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03/21/2016 | Routine | |
The floor being in poor repair has been written up in the past 3 inspections. The condition of the floor during this inspection was even worse and could pose a danger to anyone walking on it because so many tiles are missing. The floor needs to be repaired as soon as possible to address both cleaning and safety concerns.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled green beans not being adequately cooled to prevent the growth of harmful bacteria. Green beans taken from room temperature cans are being placed in deep covered plastic container and placed in walk-in refrigerator. Green beans still 52 F after almost 4 hours.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Green beans placed in several shallow pans and placed uncovered in walk-in freezer. Temperature will be checked at the end of the inspection and if not properly cooled down to 41 F or below they will be discarded. Suggest pre-chilling cans of green beans overnight in the walk-in to eliminate need for cooling.
- Critical: Cooling* (corrected on site)
Observation: Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice prepared and placed in deep covered plastic in the walk-in refrigerator is 74 F after almost 2 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Rice separated into several shallow containers and placed uncovered in walk-in freezer. Temperature will be checked at the end of the inspection and if not properly cooled down to 70 F or below, rice will be discarded.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Numerous tiles and grout missing in the floor in the back. This floor is no longer smooth and cleanable and with the nummerous tiles missing can be dangerous to anyone walking on this floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/09/2015 | Routine | |
Cool food (rice, green beans) completely before covering and stacking containers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp stored over RTE food in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Green beans from RT cans are being placed in covered plastic containers and stacked on top of each other in the prep unit. Still have not reached 41 F or below after several hours.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest pre-chilling cans of green beans so cooling them will not be an issue.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: sliced tomatoes on top of prep unit are 47 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Tomatoes discarded during inspection.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. A spray hose is attached to the mop sink placing this fixture under continuous pressure. Only a vacuum breaker is provided.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. A backflow prevention device with an atmospheric vent is required if the hose is to remain attached. Provided information to PIC about acceptable device to use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair. Numerous tiles missing along cook line and grout missing as well making the floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without proper labels. Degreaser bottles are being used to stored different chemicals in.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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02/09/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Green beans classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Green beans only 114 F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Green beans reheated to proper temperature during inspection.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Splitter on mop sink faucet with spray hose attached. No additional backflow prevention device on this faucet.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Spray nozzle removed during inspection. This is to be left off except when in use to prevent connection from being under constant pressure without proper backflow protection.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the back is not maintained in good repair. Numerous tiles missing along cook line. Grout is also missing in the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Contents of spray bottle discarded during inspection.
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08/06/2014 | Routine | |
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. The mop sink has a splitter with a spray hose attached. Backflow prevention device is not designed for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Spray hose nozzle will be detached so water will never be left on and under constant pressure.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the back is not maintained in good repair. Numerous tiles missing along cook line. Grout also missing in floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/08/2014 | Routine | |
- Thawing
Observation: Improper methods used to thaw FISH/SEAFOOD.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cold holding, cooking and frying EQUIPMENT has excessive accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the cash register and by the cook line is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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06/14/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: non dairy creamer on top of front prep unit is 44-52 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Creamer moved to inside prep refrigerator during inspection.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. A spray hose is attached to the y-juncture at the mop sink putting the fixture under constant pressure. An additional backflow prevention device is needed.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Provided information on acceptable backflow prevention device Need to have a double check valve with an atmospheric vent.
- Physical Facilities in Good Repair
Observation: Floor in the kitchen area is not maintained in good repair. There is a lot of grout missing between the tiles making the floor not smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/28/2011 | Routine | |
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