This visit was made to conduct a routine inspection.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Fog machines are improperly stored above boxed sodas. The fog machines were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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03/15/2016 | Routine | |
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can openr blade.
Correction: Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the 3-compartment sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Floor/Wall/Ceiling/Cleanability (repeated violation)
Observation: The floor of walk-in cooler is rusted and not smooth and easily cleanable.
Mop sink missing tiles.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
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08/06/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure items kept on ice are stored with ice bath to top of the container or food level.
Fax or email a copy of the FPM card for Nevin to me within 10 days. A repeat of this violation will incur a $100 penalty.
- Critical: Certified Food Manager: Presence Required
Observation: There was no certified food protection manager present during inspection. (PIC was very knowledgeable, and the 2 FPMs were off. The other cook is going to re-take the test and get his card within 10 days)
Correction: Provide a food protection manager for Nevin Gastelo and fax or email a copy to me within 10 days.
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04/02/2015 | Risk Factor | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The food service worker removed the open beverage during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: beef was improperly stored under chicken in the walk-in refrigerator. The chicken was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the chicken wings , sour cream, salsa, and mozzarella cheese. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Outer Openings, Protected
Observation: An exterior back door is tight-fitting. This may allow the entry of insects or rodents. Repair or replace the door sweep at the bottom of the back door.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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10/28/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure TCS foods that are put on the cook line are submerged in ice and not just sitting on top of ice. They need to be maintained at 41F or below unless you are using time as a control for safety.
2) Do not keep your back door propped open.
3) When thawing foods make sure you are doing so either under cool running water, in a refrigeration unit or as part of the cooking process (observed ribs and chicken thawing in a sink with no running water).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Lettuce/45, chicken wings/45. (these items were stored along the cook line in containers sitting on ice).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (More ice was added to surround the TCS food containers, and smaller amounts were put out on the line).
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07/17/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review employee health policy requirements and ensure management and kitchen staff know what needs to be reported.
2) Store foods based on cook temperatures and always store cooked foods above raw foods.
3) Do not handle ready-to eat foods with your bare hands.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know all 5 illnesses or all 5 symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: spices.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (discarded).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored over cooked meatloaf.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Floor / Wall / Ceiling / Cleanability
Observation: The ceiling tiles in the back (by the ice machine) are not designed, constructed, or installed so that they are smooth and easily cleanable. (ceiling tiles are broken and/or peeling).
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Floor / Wall / Ceiling / Cleanability
Observation: The walk-in cooler floor is not designed, constructed, or installed so that they are smooth and easily cleanable. (Floor of walk-in cooler is not longer smooth, durable and easily cleanable. Floor is rusting and has a hole close to the door).
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) by the ice machine are 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.
- Physical Facilities Good Repair
Observation: Observed that the walls in several locations are not maintained in good repair. Broken tiles around hand sink closest to dining room door, and in the back area near the mop sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/15/2014 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Chicken is improperly stored on the walk-in refrigerator floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. The light fixture requires a new bulb in the kitchen.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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09/27/2013 | Routine | |
| No violation noted during this evaluation. | 03/15/2013 | Risk Factor | |
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