- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: door gaskets in deep fry cooler
Correction: counter above prep area
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03/15/2016 | Follow-up | |
Food suppliers are Sealand, Toms Meat, and NYW trading co. Observed good holding temperatures. The following were discussed:
1. Employee Health, Form 1B is used.
2. Reviewed cooling procedures and parameters.
3. PIC stated Raid is sometimes applied by employees in facility. EHSS recommends only having a licensed pest control operator apply insecticides. Per the PIC, the facility LPCO is PermaTreat.
4. Recommend supplying kenmore reach-in cooler with a functioning thermometer.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed ice scoop stored on top of a soiled container.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler and the walk-in freezer. Food items stored uncovered in the walk- in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters and keep foods covered in walk-in cooler..
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: door gaskets in deep fry cooler
Correction: counter above prep area
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside the back of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Refuse - Covering Receptacles
Observation: Dumpster doors were open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Flooring throughout facility is not maintained in good repair. Observed concrete floor with chipped paint throughout kitchen, leaving exposed unsealed concrete.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of Raid not stored separately from cleaning and chemical products in the rear of the facility.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine in the wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration above 200ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. PIC correted to 100ppm.
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02/08/2016 | Routine | |
Food Suppliers are Toms Meat, NYW Trading Co, and Restaurant Depot. Discussed Employee Health, Form 1B is used. Discussed cooling procedure of Chicken. Discussed storage of raw meats with ready to eat (RTE) Foods. LPCO is Paramount.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink..
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the Walk in Cooler (WIC) and Walk in Freezer (WIF).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (53) and Ribs (50) cold holding at improper temperatures in the Leader Reach in Cooler (RIC).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Wire shelving for clean containers/dishes and dry storage has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors along the prep and cook line along with the hood system in the kitchen 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Raid insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of Raid insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/05/2015 | Routine | |
Food Suppliers are TOM Meat, Grace Food, NYW Trading LLC, & Restaurant Depot. Scallops come shucked & frozen, chicken raw & fresh, steak, beef and pork come raw frozen. No meats are offered undercooked. Discussed employee health and observed signed form 1B & information posted for employee reference. Discussed cooking, thawing, cooling & reheating procedures. Discussed cleaning/sanitizing utensils & food contact surfaces. Recommend wearing gloves while preparing raw meats. Recommend storing employee personal items in separate location. Last fire suppression service 11/21/14 & last Pest control service by PermaTreat 1/16/15.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in WIC & WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Pork cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated pork to RIC.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wire storage shelves in dry storage & bar hose holder has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the cooking equipment & dishmachine observed 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.
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01/26/2015 | Routine | |
Additional temps: rice cooking to hot hold: 191 F
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths stored on the counter and stored in sanitizer at a concentration too low in between use.
Correction: Recommend ensuring wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on the floor or food stored less than 6" above the floor in the walk in coolers and walk in freezer.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the wire storage racks in the walk ins and by the dish machine and lower shelves of prep tables with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed equipment (fryer, storage racks) stored outside the rear of the facility not covered or protected. PIC stated these are brought inside once or twice weekly for use.
Correction: Recommend storing the equipment inside or covered and protected.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed food debris on the floor under the dishmachine and the floor in need of cleaning.
Correction: Recommend cleaning. 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.
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01/15/2014 | Routine | |
Observed the floors sealed and non-absorbent throughout kitchen. Observed floors clean and food debris removed from behind cook line.
No violation noted during this evaluation. | 12/02/2013 | Other | |
Leader reach in cooler had been repaired and was observed cold holding food < 41 F. PIC submitted reports from LPCO, Ecolab. Service was performed on 10/9/13 and 10/17/13. The report on 10/17/13 stated no pest activity was found during service. EHS did not observe any pests during follow up inspection. Discussed cleaning and further work on sealing the floor. PIC to call EHS when completed.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed multiple areas of unsealed concrete throughout the kitchen were the floor is no longer sealed/ non-absorbent.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout the facility in need of cleaning. Noted food debris on floor behind cook line and under the dishmachine.
Correction: Recommend cleaning floors. 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.
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11/04/2013 | Follow-up | |
Additional temps from walk in cooler: meat wontons 41 F
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his hands after touching/ handling raw shrimp and before proceeding to prep vegetables.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms after handling raw animal foods to prevent cross contamination when changing tasks. Discussed handwashing technique. PIC instructed employee to wash hands.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw frozen shrimp. Observed shrimp sitting in the sink to thaw.
Correction: Recommend thawing potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. EHS provided handout on thawing methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed numerous time and temperature controlled for safety (TCS) foods cold holding at improper temperatures. Observed cooked chicken at 50 F, cooked pork at 50 F, pork spare ribs at 51 F, raw beef at 51 F, spring rolls at 52 F, lo mein noodles at 47 F and cooked scallops at 46 F. PIC stated all of these items were removed from the walk in cooler and placed in the prep unit(s) at 10:30am
Correction: temperatures checked at 11:30am.
- Equipment - Good Repair and Proper Adjustment
Observation: The Leader/ fryer reach in cooler was observed in a state of disrepair and not in proper adjustment. Observed the unit cold holding at 50 F.
Correction: Recommend repairing the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend repairing so the unit cold holds food at or below 41 F. Recommend not storing any TCS food in the unit until it can cold hold food at or below 41 F.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed multiple areas of unsealed concrete throughout the kitchen were the floor is no longer sealed/ non-absorbent.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout the facility in need of cleaning.
Correction: Recommend cleaning floors. 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed roaches/ insects in the kitchen near the cook line hand sink.
Correction: Recommend that the presence of insects, rodents, and other pests be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend working with licensed pest control operator to resolve the issue.
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10/07/2013 | Routine | |
All violations observed corrected. Floor has been sealed to be non-absorbent. Light bulb in the reach in cooler observed protected/ covered. Observed proper storage of raw animal food in the walk in cooler.
No violation noted during this evaluation. | 03/22/2013 | Follow-up | |
Observed signed copies of Form 1B and observed good date marking. PIC to contact EHS when floor is complete.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed food improperly stored to prevent cross-contamination. Observed cooked chicken stored uncovered and below raw chicken in the walk in cooler.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food to prevent cross contamination. PIC corrected storage.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed the indoor floor material located in the food prep area not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed concrete flooring in the kitchen.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Note: PIC had sealed cracks in the floor, not the entire floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed light bulb in the Kenmore reach in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Recommend shielding or replacing the light bulb with a coated or shatter-resistant bulb.
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03/05/2013 | Follow-up | |
Suppliers: Sealand, Tom's Meats, Grace Foods. Discussed menu: proteins received raw, frozen
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining documentation to verify employee training on employee health. EHS provided Form 1B.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed food improperly stored to prevent cross-contamination. Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in cooler
Correction: observed raw chicken stored above cooked noodles and observed raw shrimp stored next to cooked noodles. Observed different types of raw animal foods not segregated properly during storage in the walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed numerous prepared ready-to-eat (RTE) food in the refrigeration units not properly dated for disposition. Observed cooked pork, dumplings, sweet and sour chicken/ pork, cooked noodles, and pork wontons not properly date marked.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Indoor Areas - Surface Characteristics
Observation: Observed the indoor floor material located in the food prep area not meeting the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed unsealed concrete flooring in the kitchen.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
- Light Bulbs Protective Shielding
Observation: Observed light bulb in the Kenmore reach in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Recommend shielding or replacing the light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed chlorine sanitizer in the sani bucket used to sanitize food contact surfaces (prep table after cutting raw meat/ chicken) at a concentration too high
Correction: observed > 200 ppm.
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01/03/2013 | Routine | |
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