- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (shell eggs) were stored in the refrigerator over ready-to-eat (RTE) food (pre-cooked chicken cutlets), in a way that could cause cross contamination.
Correction: During storage, preparation, and holding, keep raw foods of animal origin separate from ready-to-eat (RTE) food, whether those RTE foods are raw (such as fish for sushi
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of a hazardous product (Oxydip cleaner for food equipment) was not properly stored to prevent the contamination of food (or equipment, utensils, linens or single service items) -- stored together with cartons of potatoes.
Correction: Containers of hazardous products such as cleaning compounds must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/29/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after adjusting spectacles.
Correction: Employee washed hands, thank you.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed intending to wash hand in a sink used for utensil washing.
Correction: The employee was re-directed to the handwashing sink, thank you.
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11/30/2015 | Routine | |
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material is parts ofo the Back of House does not meet the standard of: 1. smooth, durable, easily cleanable, and nonabsorbent. Tiles are missing (rest room entry) or thresholds are needed for transitions between types of flooring. Floors are rough and uneven in these places which creates a cleaning challenge.
Correction: Refinish or replace the floor material at the area designated so it is smooth, durable, easily cleanable, and nonabsorbent. Note: the food facility management and the owner of the building are already aware of this condition working to improve it.
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07/23/2015 | Routine | |
This inspection was received by Jay Wolfson.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees were using uncovered drink containers in the food preparation area (or were removing the lid from a container to drink, and then replacing it).
Correction: Employees may drink from a closed beverage container with a straw 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in one of the coolers which did not have an exterior temperature indicator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous (= time/temperature control for safety, or "TCS") foods, so that employees can routinely monitor the ambient air temperature.
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03/20/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: A container of prepared ready-to-eat (RTE) crab imperial in the 3-door reach-in refrigeration unit is not properly dated for disposition.
Correction: If RTE food, of the "potentially hazardous food" (PHF) or "time/temperature control for safety" (TCS) food variety, is to be held for more than 24 hours, mark the food's name and "consume by" date on the container at the time of preparation in-house, or at the time a commercially-prepared container is first opened. If the food is held at 41°F or below, the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: A refrigeration unit lacked a thermometer to measure ambient air temperature inside the unit.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/- 3 degrees Fahrenheit in the intended range of use for all cold-holding equipment including freezers.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in a food storage and preparation area ("Dry Storage #1")
Correction: flooring in need of minor repair (replace tiles) in Dry Storage #1 and at threshold between back hallway and kitchen.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the alcove housing the chest freezer.
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. (Chest freezer, opening from its top, is here regarded as needing to be lighted similarly to a walk-in cooler with 10 FC, not a refrigeration unit into which one would reach from the side requiring 20 FC.)
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11/17/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on food-service gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms before donning food-service gloves.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than [in addition to] washing hands. Observed a rag and a utensil in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/27/2013 | Routine | |
Other observations and suggestions:
1. Lower the thermostats on refrigeration equipment that is registering close to 41° when the equipment is empty, to compensate for the rise in temperature that may occur when food products are put into the units and the units' doors are opened frequently during use.
2. Label the vegetable prep sink as such, to make clear that it is to be used as a food prep sink and not for other purposes.
3. While this is not a requirement of the food regulations, it is recommended to install a door between the dining area and the hallway leading to the dry storage, employee restroom, and office. This is to limit access into the kitchen to only such persons as are necessary to the operation of the food establishment.
THIS ESTABLISHMENT MEETS SUBSTANTIAL COMPLIANCE. PERMIT IS ISSUED. A FOLLOW-UP INSPECTION WILL BE MADE WITHIN THE NEXT 30 DAYS.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the saute pans and other used cookware contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cookware 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 build-up of food debris.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap or break, between the drain from the soda dispenser (draining wastewater, or collecting spilled soda) and the flood level rim of the pipe into which the drain flows, is less than 1.5 times the diameter of the pipe coming from the dispenser.
Correction: Provide an air gap or break with a diameter that is at least 1.5 times the diameter (width) of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. This can be achieved by removing insulation at the end of the drain pipe from the soda machine.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the restrooms.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms, such as by installing higher-wattage light bulbs or additional light fixtures.
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11/26/2013 | Pre-Opening | |
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