CFM Certificate expired 7/2015. Register for Recert/Cert Class for current Certificate by Nov 2015. Establishment's Permit may be in Jeopardy, if Current Violations Are Not Addressed and Corrected by November 2015. Also Post the Current CFM (Certified Food Manager's) Certificate for Public View..
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager. CFM Certificate expired 7/2015.
Correction: Obtain a valid food service managers card.CFM to Recertify by Nov. 2015. Discussed with H. Mack on this issue (CFM), during inspection.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. (On Counter surfaces)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Corrected/Discussed with Management.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Turbo Air Freezer is ( damaged).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in restroom is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor Material in entry way to service area (Door Area), and back kitchen area (Floor Drain area)
Correction: is not smooth, and cleanable.
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10/14/2015 | Routine | |
Spoke with CFM about recertification class and to attend before expiration date expires.Hood sticker expired 2-25-2015.Call to have hood system/stack cleaned.Affix new cleaning sticker to hood.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Package Integrity*
Observation: Food from damaged packaging offered for sale or service.(Dented Can of Kvuzat Pickles/Cucumbers in Brine-net wt. 8.4 stored on dry storage shelve).
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.(Squeeze bottles).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of a drain water line are not in accordance with law.(Drain line coming out of wall area next to front service area handsink,funnel to container bucket).
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor/Door Threshold junction area is not sealed.(Flooring material is in disrepair/front service door area. Floor material coming apart./Disrepair.
Correction: Seal floor and door threshold area in front service area,where cleaning is to be accomplished/water etc..
- Wall and Ceiling Coverings and Coatings
Observation: Floorcovering in front service door area/Threshold is not attached so it is easily cleanable.(Disrepair of floor covering).
Correction: Repair/Replace/Attach floor covering so it is smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Holes in wall area at front service area,which ares not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/11/2015 | Routine | |
Discussed CFM Class/Registration with Manager Avishai (Avi) on 12/3/14 and 12/4/2014..Post Health Department Permit, for public view.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Squeeze Bottles)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.(Knives at front prep counter area stored between table top and prep cooler unit.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Wood, Use Limitation
Observation: A Roller/prep Table made out of pinewood is used as a food contact surface.(Noncleanable surfaces
Correction: Discontinue use of wood or wood pine for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the Styofoam cooler at front counter area is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the cooler with one, to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the prep kitchen table area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/04/2014 | Routine | |
Hood cleaning sticker expired 6/16/2014.Maintain temperature charts/logs on all refrigeration units daily.Establishment has changed name to Hummus Express,rom Pepe NY Cafe & Pizzeria.New application has been issued to Manager for updated information concerning new facility name,owners,new menu items etc.If change of owner or corporation, submit new plans/fee.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing sink in the Front service area and no disposal hand towel sytem in restroom.
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.
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08/01/2014 | Routine | |
Note: Temperature on site and posted.Health Dept permit and CFM Certificate posted.Hood sticker for cleaning expires 6/2014.No Violations noted.Restroom clean.FHC's Currrent.
No violation noted during this evaluation. | 03/07/2014 | Routine | |
Maintain temperature logs for all refrigeration units daily.Soft Service ice cream on site.Hood system needs current inspection sticker posted on hood.(None posted.).All employees need current Food handler card prior to working in establishment.New permit issued today.Expires 12/2014
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit(strips wet/not usable) located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new Qt test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.(Beverage Air Freezer-1 dr unit-not operational,Convection oven,Steam Table-Not in use,).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/02/2013 | Routine | |
Current Permit Posted and CFM Certificate posted.Permit expires 12/2013.Pest control company used is Getem.Temperature Logs posted/current.Steam table IAW code requirements/Temperatures.Soft Service ice cream on site.Kitchen Hood system needs current inspection and hood sticker posted.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters had accumulations of grime and debris.dust/lint.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation(Beverage Air Freezer/1Dr unit).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/06/2013 | Routine | |
Permit posted.Expired 3/31/2013.CFM Certificate on site.Temperature Logs current/posted.FHC's current.New steam table added.(Temperature>135*F).Soft Service ice cream to begin to be served next week.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.(Scheduled this week).
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04/09/2013 | Routine | |
Health Permit and CFM certificate posted.Temperature logs current and posted.Establishment clean and neat,Sells Kosher food items/products.Pizzeria/Cafe.Soft service ice cream sold also. NOTE:Monitor food temperatures and unit temperatures at front salad unit closely.No violations noted.All employees to have food handlers prior to working in establishment.
No violation noted during this evaluation. | 01/15/2013 | Routine | |
Towel noted in toppings cooler. The towel was damp. Towel was removed.
Sanitizer tested at 200 PPM QUATS.
Provided temperature charts to CFM.
Recommended for change of owner.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: The kitchen personnel is drinking from an uncovered container 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
- Kitchenware and Tableware
Observation: Unwrapped knives, forks, or spoons were not stored at the counter with the handles facing the same direction. Basket of utensils was disorganized.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
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12/18/2012 | Pre-Opening | |
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