Critical violations noted on the previous inspection were addressed. Food permit issued. It appears that an extra fee payment was made and as a result a refund of the extra payment will be given. HM
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Found tumblers 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.
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01/22/2015 | Follow-up | |
Re-inspection revealed the following: found two large pots of broth sitting @ 48 F inside W-in cooler after being there for more than 10 hours. Both pots of broth were discarded. Reviewed cooling process with the PIC and emphasized the importance of improving the cooling methods used to bring food temperatures down from 135 F to 70 F within 2 hours and then from 70 F to 41 F within another 4 hours
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw eggs and raw meats were found stored over ready-to-eat (RTE) foods inside the Walk-in cooler and inside the Make unit respectively.
Correction: Keep RTE foods on upper shelves and foods requiring cooking on lower shelves. Also, ensure that foods requiring a higher internal cooking temperature are kept on lower shelves and those requiring a lower internal cooking temperature are kept on upper shelves.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wet wiping cloths were improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (repeated violation)
Observation: The method used for cooling soup was not adequate.
Correction: Cool soups by the following methods: 1. Placing soup in shallow pans 2. Portioning soup into smaller quantities
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the food staff revealed that although there was a reminder there was no disclosure or identification of what may be served raw or undercooked.
Correction: Use an asterisk to disclose/identify what on the menu may be served raw or undercooked. And use the asterisk to note the reminder statement about the risk of consuming such foods.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Found tumblers 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.
- Lighting, Intensity (repeated violation)
Observation: Found the lighting inside the Walk-in cooler to be very dim.
Correction: Improve the lighting inside the Walk-in cooler so that there is at least 10 foot candles at a distance of 30 inches from the floor in the walk-in cooler especially during periods of cleaning.
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11/07/2014 | Follow-up | |
- Person in Charge
Observation: Food employees were not demonstrate that they knew what were the essential food handling practices when handling foods such as the proper (safe) way to thaw frozen foods
Correction: when to wash hands/glove use
- Critical: Employee Health*
Observation: There appears to be no employee health policy to address employee health in relation employees experiencing symptoms of food poisoning and exposure to communicable diseases.
Correction: Develop an employee health policy as it relates to employee health and the transmission of diseases through food.
- Critical: Hands - When to Wash*
Observation: Observed a food employee failing to wash his hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands.
Correction: Remind food employees to wash their hands 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: A full beverage container without a lid was being stored on a counter over the food preparation area.
Correction: Have employees drink from a closed beverage container and have the beverage container stored in such a way that it would not spill over and contaminate food contact surfaces,clean utensils, linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw eggs and raw meats were found stored over ready-to-eat (RTE) foods inside the Walk-in cooler and inside the Make unit respectively.
Correction: Keep RTE foods on upper shelves and foods requiring cooking on lower shelves. Also, ensure that foods requiring a higher internal cooking temperature are kept on lower shelves and those requiring a lower internal cooking temperature are kept on upper shelves.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths were improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Found frozen tripe that was cooked thawing out improperly in the 3-compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F)
- Critical: Cooling* (corrected on site)
Observation: Found a large pot of soup sitting in the Walk-in cooler between 81 F and 82 F after cooling down for at least 2 hours.
Correction: Reheat soup to 165 F then cool the soup down from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. One must try to get through the danger zone as quickly as possible. Try using the following or a combination of shallow containers, stirring, ice-water bath, ice as an ingredient, storing inside of the walk-in freezer and with lid off.
- Cooling Methods
Observation: The method used for cooling soup was not adequate.
Correction: Cool soups by the following methods: 1. Placing soup in shallow pans 2. Portioning soup into smaller quantities
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Fish balls, meat balls, shrimps, cooked pork, shredded chicken sliced ham and sliced tomatoes in the upper sections of the Make units were found to have internal temperatures ranging from 41 F to 48 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)/cooked foods in the cold holding units for more than 24 hours were not properly dated for disposition.
Correction: Mark 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.
- Food - Food Labels
Observation: A spray bottle containing water used in the preparation of food was not labeled to indicate its content.
Correction: Label all food containers indicating what the food content is.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the food staff revealed that although there was a reminder there was no disclosure or identification of what may be served raw or undercooked.
Correction: Use an asterisk to disclose/identify what on the menu may be served raw or undercooked. And use the asterisk to note the reminder statement about the risk of consuming such foods.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils, Air-Drying Required
Observation: Found tumblers 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.
- Lighting, Intensity
Observation: Found the lighting inside the Walk-in cooler to be very dim.
Correction: Improve the lighting inside the Walk-in cooler so that there is at least 10 foot candles at a distance of 30 inches from the floor in the walk-in cooler especially during periods of cleaning.
- Ventilation - Mechanical Ventilation
Observation: Found the filters for the overhead ventilation system removed and set aside on the floor for cleaning while cooking was still being done.
Correction: Replace the missing filters as soon as possible as they should be in place during cooking to remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Mops - Drying Mops
Observation: The Mop was found sitting in the mop bucket that was filled with dirty water. also, the area immediately around the mop sink was untidy and in need of cleaning.
Correction: Hang the wet in a position that allows them to air dry. Also maintain the mop sink area in sanitary manner.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped flies were found in the many fly control devices.
Correction: Prevent flies from getting inside the food establishment by keeping outer doors closed. Replace/discard the fly control devices when the accumulation of flies are too many.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: All working containers of chemicals are to be labeled to clearly indicate the content and usage of such.
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10/15/2014 | Routine | |
All observations were addressed, discussed, and/or corrected during the time of the inspection. A permit has been issued.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef, pork, ham, & chicken are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair and damaged (not working properly to cold hold potentially hazardous food items).
Correction: Repair the walk-in cooler 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 the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked (drink pitcher is inside basin), preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink pitcher preventing its use.
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03/12/2014 | Routine | |
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