The purpose of today's visit was to conduct a routine inspection and a training inspection in conjunction with a Risk Factor Survey as part of FDA Retail Standard 9.
Please email a copy of the service report for the 3DR True Prep Cooler to the Health Department within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3DR TRUE PREP COOLER- SLICED TOMATO AT 44F, DICED TOMATO AT 52F, HAM AT 46F, PROVOLONE CHEESE AT 46F, TURKEY AT 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO ANOTHER COOLER. WILL NOT USE COOLER UNTIL IT CAN HOLD TCS FOOD AT 41F OR BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR PREP COOLER AT 53F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE EMAIL A COPY OF THE SERVICE REPOER TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the WALK-IN-COOLER IS not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. PLEASE PROVIDE A LIGHT COVER.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators. LIGHT INTENSITY WAS MEASURED AT <10 FOOT CANDLES.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. PLEASE REPLACE THE LIGHT BULB IN THE WALK-IN-COOLER.
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03/28/2016 | Routine | |
Discussed active managerial control. Train staff on cross-contamination prevention when storing food in the walk-in-cooler and when preparing food at the grill. Observe staff and correct improper techniques.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW MARINATED BEEF STORED OVER COOKED MEATBALLS IN THE WALK-IN-COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED FOOD AND TRAINED STAFF.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: EGG SALAD cooling OVERNIGHT in the 3DR TRUE PREP COOLER observed at 44°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED FOOD.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was served hot holding at improper temperatures using a calibrated food temperature measuring device: COOKED POTATO UNDER A HEAT LAMP
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. DISCARDED FOOD AND TRAINED STAFF ON PROPER HOT HOLDING.
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08/26/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: cheddar cheese with significant mold accumulation in walk-in cooler.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. NOTE: PIC disposed of cheese.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: french fries.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed wiht PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced ham/sliced deli turkey/sliced roasted turkey in prep cooler top: 51/48/61 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Discussed with PIC. Advised against double panning in prep cooler top. Foods determined to be out of temeperature <2 hours and were relocated to prep cooler bottom.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: Discussed wiht PIC who had the can opener cleaned.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: griddle utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: PIC had utensils rewashed, rinsed, sanitized and air dried.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution at 50-200 ppm. Verify concentration using the appropriate test kit. Discussed wtht PIC who had disposed of sanitizer.
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01/09/2015 | Routine | |
**This was a preopening inspection. Facility has no grease trap and will be referred to the Department of Public Works and Environmental Services, Division of Waste Water Collection. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the establishment install grease trap.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. WATER HEATER STATE, MODEL CSB5218SFEB6, 1800KW,
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, and dry storage areas. Burned out light bulbs
Correction: Replace all burned out light bulbs.
- Physical Facilities Good Repair
Observation: Observed missing and loose wall tiles at the 3 compartment sink.
Correction: Repair/replace loose and missing tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed accumulation of dirt and dust under the 3 vat sink, on the floor in the kitchen behind the equipments.
Correction: Clean all the above areas. The physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/04/2014 | Pre-Opening | |
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