The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax or email a third party service report verifying that the Beverage Air 2DR prep cooler is able to hold at 41F or below by Friday, October 2, 2015. If the service confirmation is not received a follow-up inspection will be conducted. Also fax or email confirmation that the facility purchased new food thermometers, refrigerator thermometer and chlorine test kits. EHS observed little to no active managerial control present during today's inspection. The only food temperature available for use was not properly calibrated, it was observed holding at 20F in 32F ice water. No chlorine test strips were available. EHS observed the Beverage Air 2DR prep cooler holding at 53-57F and observed the unit air thermometer inside was completely broken. Kitchen manager and owners need to decide whether back-up buffet menu items will be kept hot at 135F or above OR use time as a public health control. Considering that there is only one handsink in the kitchen, it is top priority that all employees be encouraged and/or reminded to wash hands frequently and especially before putting on gloves. Considering the high average number of critical violations observed today and at the last two routine/risk factor assessment, EHS will consult with the Environmental Health Management Team regarding increasing the inspection frequency of this facility. EHS discussed with owner and provided handouts on the following topics: Active Managerial Control, Food Safety and Glove Usage, Time as a Public Health, Equipment Monitoring Log, Cooling, Foodborne Illnesses and other general food safety information
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed dishwasher handle dirty dishes and then transition to washed and sanitized dishes coming out of the dishmachine without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CFM DISCUSSED WITH EMPLOYEE, EMPLOYEE RETURNED ALL DISHES TO DISHMACHINE AND THEN WASHED HANDS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.---------Observed two open cups of tea stored directly over uncovered spices.
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: 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:----------ready to eat salad (cut tomato, onions, green peppers) while plating for the buffet.
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. DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Chicken dish at 108F at buffet,
2) Sweet chicken dish at 122 at buffet,
3) Chicken curry dish at 117F (back up for buffet in kitchen at room temperature),
4) Cooked cauliflower at 87F (back up for buffet in kitchen at room temperature),
5) Butter chicken at 117F (back for buffet in kitchen at room temperature)
6) Peanut sauce at 129F in the center
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. #1-4 DISCARDED AND # 5 REHEATED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Beverage Air 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------tomato sauce at 47F, fried vegetables at 57F, paneer at 54F, heavy cream at 55F, yogurt at 54F, partially cooked chili at 54F, butter at 56F, cooked onion sauce at 47F, cooked chicken at 58F, cooked lentils at 57F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL PHF IN UNIT WAS DISCARDED SINCE ITEMS WERE HELD IN UNIT OVERNIGHT.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature that were not being active used during the preparation of a menu item.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. DISCARDED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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09/30/2015 | Risk Factor | |
Today's visit is a follow-up to verify that the drain that the handsink & three compartment sink drain into is working properly. EHS observed that plumbing is still draining slowly and continues to recommend to CFM and owners to watch and verify that no wastewater backs up onto the floor. EHS will verify continued compliance at the next inspection in the summer.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:-----lemon juice and vinegar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Observed bags of onion and boxes of potatoes being stored on floor near back door.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: ------Beverage Air 2DR prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The following equipmeent components are not in good repair:
1) Walkin Cooler is unable to close tightly,
2) Door handle on right door of True 3DR upright cooler is missing,
3) All door gaskets of True 3DR upright cooler are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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02/11/2015 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on January 23, 2015 via the complaint website. The complainant alleges that on January 23, 2015 they observed six cockroaches crawling across their dining table. EHS discussed complaint with CFM upon arrival. CFM was not aware of the complaint. EHS inspected all of the dining booths, dining tables, buffet area, bar area, as well as conducted a routine inspection. EHS did not observe any evidence of cockroaches or other pests during today's inspection. EHS observed pest control service invoices from January 8, 2015, December 13, 2014, and November 10, 2014. Facility has a contract to receive pest control service monthly and as needed. Complaint cannot be confirmed. Time reflects complaint inspection only.
No violation noted during this evaluation. | 01/30/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and methods, time as a public health, CFM guidelines (since CFM's card is expiring in one month) and active managerial control.
Owner voluntarily closed facility due to a sewage back-up. Facility must remain closed until EHS conducts a follow-up to verify proper sewage disposal. EHS provided owner and CFM with contact phone number.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Three open drinking containers stored in a manner on the food prep tables that may contaminate food, food contact surfaces or utensils.
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.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:-----lemon juice and vinegar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Observed bags of onion and boxes of potatoes being stored on floor near back door.
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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked onion sauce at 64F after cooling over 18 hours in Amerikooler Walkin Cooler,
2) Cooked rice at 72F after cooling over 12 hours in Beverage Air 2DR prep cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------observed extremely large deep covered plastic container of cooked onion sauce cooling in Walkin Cooler overnight. Also observed cooked rice covered with plastic wrap cooling sitting on top of prep cooler container above the fill line.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: all hot buffet items and cold buffet items, as well as back up buffet items sitting on shelving in kitchen.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND DISCARD TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: ------Beverage Air 2DR prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The following equipmeent components are not in good repair:
1) Walkin Cooler is unable to close tightly,
2) Door handle on right door of True 3DR upright cooler is missing,
3) All door gaskets of True 3DR upright cooler are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed improper disposal of sewage.---------Observed sewage backing up onto the floor from the piping that drains the kitchen handsink and three compartment sink. Also observed a hole in the main sewage pipe.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of improper sewage disposal (sewage backing up onto kitchen floor)
Correction: Owner voluntarily closed and will call EHS to notify when violation has been corrected and floor cleaned.
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01/30/2015 | Routine | |
This visit is a follow-up to verify that the facility corrected the improper sewage disposal observed earlier today during the routine inspection. The owner called the facility requesting a follow-up after a third party service technician repaired the sewer line and after the floors were clean and sanitized. EHS observed that the facility is in compliance and able to re-open for food service. A follow-up will be conducted within ten calendar days on or about Monday, February 9, 2015 to verify continued compliance, since EHS observed main drain was slow to drain when both the handsink and sanitize basin were both ran at the same time. Note to manager/owner: continue to verify that the sewer lines are draining and disposing properly.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:-----lemon juice and vinegar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Observed bags of onion and boxes of potatoes being stored on floor near back door.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: ------Beverage Air 2DR prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The following equipmeent components are not in good repair:
1) Walkin Cooler is unable to close tightly,
2) Door handle on right door of True 3DR upright cooler is missing,
3) All door gaskets of True 3DR upright cooler are torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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01/30/2015 | Follow-up | |
| No violation noted during this evaluation. | 10/31/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:Opened containers and pots of food were noted in the kitchen.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the kitchen and inside the walk-in refrigerator and walk-in freezer..
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. Keep all food supplies off the floor to protect them from contamination.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Observed exposed/uncovered food containers on buffet tables.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. Install sneeze guards on the buffet table to protect the foods from being contaminated.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of reach-in refrigerators in the kitchen.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.Storage shelving were also noted to be soiled with debris.
Correction: Surfaces of utensils and equipment contacting food shall be cleaned at any time when contamination may have occurred. maintain the surfaces of shelving racks in clean condition at all times.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sinks are broken are leaking. The piping is completely detached from the sink and water pools on the floor when the sink is used.
Correction: A plumbing system shall be maintained in good repair. Repair the sink by tomorrow. Reinstall the detached piping accordingly so that the sink may be usable especially for oversize pots and containers that may not fit into the mechanical ware washing machine.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: The back door is kept open for ventilation and the screen opening is not protected by a screen that is in good repair. The screen is detached at the from the frame at the bottom of the door.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Ensure that the screen is in good repair or installed securely on the frame to prevent entry of insects and other pests into the kitchen.
- Physical Facilities Good Repair
Observation: Observed that the walls are not maintained in good repair. The wall base at the by door to the kitchen is broken and in need of repairs.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor throughout the kitchen and storage areas is in need of cleaning. debris and water were observed on the floor under the 3-compartment sink, hand sinks, cooking equipment, refrigerators, storage shelving and inside the walk-in coolers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Thoroughly clean the floors and maintain them in dry condition at all times.
- Cleaning of Plumbing Fixtures
Observation: Observed that the extrfior surfaces of the two grease traps located in the kitchen are unclean and are not being maintained in cdlean condition.
Correction: Maintain the surfaces opf the grease traps in sanitary and operable condition.
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10/30/2014 | Complaint | |
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door entrance to the kitchen. The screen door is not operating properly
Correction: there is no latch for the hook to lock the screen door preventing entry of insects into the food preparation areas and contaminate foods. The self closing device on the back door entrance to the kitchen also broken.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.Debris and moisture noted under cooking equipment and dish washing areas. soiled utensils stored on floor and overflow of soiled utensils at dish washing areas. unnecessary items on premises.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
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09/17/2014 | Complaint | |
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multitude equipment and utensils. Utensils and equipment cleaned at the 3-compartment sinks are not being sanitized. The sanitizing step was observed not being done as required.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. The ware washing employee is not properly trained on how to properly operate the 3-compartment sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of all equipment and utensils were not observed sanitized during this inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: Repair the ware washing machine immediately. Do not use until after proper re[pairs have been completed and the ware washing machine is able to properly sanitize food contact utensils and equipment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at the front serving area was measured at a temperature less than 100°F. Observed temperature was 78-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of hot water to at least 100-F for proper hand washing.
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09/17/2014 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multitude equipment and utensils. Utensils and equipment cleaned at the 3-compartment sinks are not being sanitized. The sanitizing step was observed not being done as required.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at the front serving area was measured at a temperature less than 100°F. Observed temperature was 78-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of hot water to at least 100-F for proper hand washing.
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09/17/2014 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multitude equipment and utensils. Utensils and equipment cleaned at the 3-compartment sinks are not being sanitized. The sanitizing step was observed not being done as required.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. The ware washing employee is not properly trained on how to properly operate the 3-compartment sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: 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. Several containers of prepared foods were found not covered during storage inside the walk-in refrige.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures at the buffet, using a calibrated food temperature measuring device: tandori chicken =109-F, veggie pakora=99-F, rice biryani=110-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ( discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:chickpeas =52-F, yogurt=51-F, balls =52-F, chicken =52-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Food placed on ice-baths some relocated).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: sauces, cooked got meat, cooked chicken, cooked vegetables.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed concentration of chlorine was 0.0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of all equipment and utensils were not observed sanitized during this inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: Repair the ware washing machine immediately. Do not use until after proper re[pairs have been completed and the ware washing machine is able to properly sanitize food contact utensils and equipment.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the front serving area was measured at a temperature less than 100°F. Observed temperature was 78-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of hot water to at least 100-F for proper hand washing.
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09/12/2014 | Risk Factor | |
- Critical: 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. Opened cups, one containing water and the other coffee were found stored on the prep table in the kitchen.
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. (Cups removed from locations and contents discarded).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit.
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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, lime juice
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bags of food supplies were found on the floor in the walk-in refrigerator and walk-in freezer.
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.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. The cold food section of the buffet lacks a sneeze guard to protect the food.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. Install a sneeze guard at the cold section of the buffet to protect the food from contamination.
- 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: Raita =50-F, sliced tomatoes =49-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (relocated to a freezer for quick cooling)
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no Quaternary Ammonium Compound (QAC) test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions at the 3-compartment sink.
Correction: Obtain a QUATERNARY Ammonium Compound (QAC) test kit to check the concentration of the QAC in the solution at the 3-p-compartment sink. The available test kit is for checking Chlorine sanitizer concentration at the ware washing machine.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Three Panasonic microwave ovens.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. remove these microwave ovens from the premises.
- Refuse / Area / Clean (corrected on site) (repeated violation)
Observation: The outside areas around the grease salvage containers were observed to be in need of cleaning. Debris build-up was noted in these areas.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. (Cleaned during the inspection).
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the cooking equipment and refrigerated unit on the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors in these areas more frequently to prevent dirt build-up.
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04/01/2014 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils at the 3-compartment sink.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food bags and containers stored on the floor inside the walk-in freezer and walk-in refrigerator.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE/BLEACH test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: Shelves under work tables in the kitchen have ccumulations of debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the 3-compartment sink
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean UTENSILS/PLATES were stored in an manner that exposed the them to contamination. The cleaned plates were noted to be soiled with debris under a work table
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to debris, splash, dust, or other contamination and at least 6 inches above the floor. Clean these plates again properly before use.
- Refuse / Area / Clean
Observation: Trash, grease deposits, and litter were observed adjacent to the grease containers outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and bulk waste grease shall be maintained free of unnecessary items and kept clean.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door to the kitchen. The screen on this door is broken.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. replace the torn screen on the back door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under equipment and in the kitchen aisles is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean to remove debris and grease deposits off the floor more frequently.
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09/26/2013 | Routine | |
| No violation noted during this evaluation. | 02/28/2013 | Follow-up | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at front serving area was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand sink in the front serving area and the faucet at the 3-compartment sink are not maintained in good repair. Both are broken and not operating properly.
Correction: Repair the faucet at the 3-compartment sink and the hand sink located in the front serving area. The faucets at the 3-compartment must be able to
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door. The base of the back door to the kitchen has a gap or an opening that may allow pest entry into the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of this door or replace the door or remove the opening or gap.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the front serving area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/20/2013 | Follow-up | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The surfaces of the dining tables had accumulations of food residue and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. clean the dining table soon after guest leave to prevent accumulation of food residue and debris creating unsanitary conditions.
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01/31/2013 | Complaint | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties regarding the proper use of the 3-comparytment sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: A variety of spices
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked rice with chicken=48/50-F,chicpeas = 46/48-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(Discarded)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of equipment and utensils cleaned at the 3-compartment sink were not observed sanitized. The sanitizing step was skipped by the employee cleaning the utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. When utensils are washed, they must be rinsed and sanitized properly.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand sink in the front serving area and the faucet at the 3-compartment sink are not maintained in good repair. Both are broken and not operating properly.
Correction: Repair the faucet at the 3-compartment sink and the hand sink located in the front serving area. The faucets at the 3-compartment must be able to
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door. The base of the back door to the kitchen has a gap or an opening that may allow pest entry into the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of this door or replace the door or remove the opening or gap.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at thye front counter handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided atthe front counter handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the front counter handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the cookline equipment and in the hot eater heater room is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under cooking equipment located under the hood and under the refrigerators and prep tables on the cookline. Also clean the floor inside the hot water heater room.
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01/31/2013 | Routine | |
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