- This visit was made to conduct a routine inspection. The following items need long term correction:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. The employee failed to wash his hands before putting on gloves. EHS provided proper gloving poster and instructed FPM on proper glove use.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's coffee was improperly stored in the prep area. Emplioyee covered the coffee during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (lamb) stored over ready-to-eat food (produce) in the reach-in refrigeration unit. The lamb was relocated in the reach-in refrigerator.
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 / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. A pan of beef was improperly stored on the 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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service containers in the basement were observed stored unprotected.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employees' belongings were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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02/24/2016 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure all staff are aware of the Employee Health Policy and that management are aware of restrictions for the 5 symptoms and illnesses.
2) Review handwashing with all staff. Ensure they know when they should be washing their hands. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another). This is a repeat violation, and will serve as your warning. Future handwashing violations within a 12 month period will be issued a civil penalty. If you wish to have a handwash training for your staff, we can schedule one.
3) Foods prepared on site and not used/sold within 24hrs shall be properly date marked.
Note- Repeat violations are subject to civil penalties of $100-$500
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: management and staff unable to name all illnesses and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after changing gloves and tasks.
Correction: ALL food employees shall be washing 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 foodborne illness. (Discuss with FPM).
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. (employees wearing rings and braclets).
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: numerous cooked foods in walk-in cooler uncovered.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: falafel utensils stored in a container of water/89F.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Utensils were taken out of water, and are now stored on a clean surface).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: not kept in sanitizer bucket.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (chickpeas, pickled vegetables)
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling are not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: rice put in metal pan and piled above lid and placed in reach-in refrigerator at 150F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Rice pulled out of unit and being stirred to cool throughout).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw chicken/44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Item relocated to another refrigeration unit).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: rice, hummus, cooked vegetables, fool mDammas.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on July 15th they shall be date marked with a "use by" date not exceeding July 21st. (Disscussed with FPM).
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood shelving above prep cooler at expo window.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (Wood shall be either sealed or painted with semi-gloss paint).
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: There is no data plate on the warewashing machine.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines. (FPM is going to contact dish machine company to obtain sticker).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back dish wash area is blocked, preventing access by employees for easy handwashing. (blocked with dirty pots/pans).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Items relocated to allow access).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (missing at bar hand sink).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.(FPM provided hand soap at sink)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at hand sink beside the walk-in cooler).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. (FPM provided hand wash sticker).
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. (Numerous flies observed in the dishwashing area and back hallway).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floors under and behind prep tables in the back prep area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/15/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods based on cook temperatures, and always store ready-to-eat foods above raw foods.
2) Ensure hand sinks are properly stocked with soap and paper towels at all times.
3) Do not use rags under cutting boards.
4) When thawing foods, remind employees that it must be done under cool running water when in the sink.
5) Seal/paint the unfinished wood that has been installed at the counter as a pass through/shelving unit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw lamb stored over cooked foods in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (no paper towels at hand sink next to walk-in cooler)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/04/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review hand washing with employees. Ensure everyone knows when they should wash their hands.
2) Store foods based on their cook temperatures. Do not store raw foods above ready-to-eat foods.
3) Review with cook line staff how to properly cool food items. They do not need to put foods that just finished cooking immediately into the refrigeration units. They also should not be tightly covering items until they are completely cooled. (Cooling guidance given).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled equipment and utensils and before putting away clean equipment and utensils.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp and salmon stored above tomato paste in refrigeration unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: uncovered foods in uncercounter and prep refrigeration units.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Numerous containers of food stored on floor in walk-in cooler).
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Tomatoes just sliced from ambient temperature were tightly covered in prep unit).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Item loosely covered to continue cooling).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: brown rice and chickpeas
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 1 they shall be date marked with a "use by" date not exceeding November 6.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Plastic containers used for food storage found stored on floor and not inverted in the dish area and in the hallway.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. (Item corrected for the short term. PIC indicated that eh will buy som e shelving to correct in the long term).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at hand sink beside the walk-in cooler)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/10/2014 | Routine | |
This visit has been made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on August 4, 2014. Observation 4-702.11 has been corrected since the previous assessment. As per chlorine test strip mechanical dishmachine is properly sanitizing at 100 ppm. Additionally, this food establishment had their pest control management out since the previous assessment to treat active areas to improve rodent control. Thank you for your quick response to areas of concern addressed in the last risk factor assessment.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
No violation noted during this evaluation. | 08/08/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. At the time of the risk factor assessment, the mechanical dishmachine was not properly sanitizing utensils and equipment (chlorine test strip read 0 ppm). Food Protection Manager (FPM) called repair person. Equipment and utensils shall be sanitized in the 3-compartment utensil washing sink until the mechanical dishmachine is properly sanitizing. A follow-up evaluation will be conducted within 3 days to verify correction.
2. Currently there are sausages in the freezer packaged without proper labelling. Through conversation with the FPM, I am unsure whether the product is re-packaged here in this food establishment or if they receive the sausage without proper labelling from the food distributor. Currently the frozen sausage packages have no label. Please have the invoice for the sausages made available for the follow up evaluation within the next three days to verify source and determine if labelling requirements are needed for packaged meats.
3. The premises shall be maintained free of rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises. At the time of the risk factor assessment, observed fruit flies, live roaches, and dead roaches in the following food preparation areas:
-dry storage shelves (roaches crawling on bulk food containers and fruit flies flying around shelves near tomato
-roaches crawling on floor near and under meat grinder
-dead roaches on floor near and under meat grinder
-dead roaches on floor under the ice machine
-roaches crawling under the 3-compartment sink and mechanical dishmachine
-dead roaches on the floor under the 3-compartment sink and mechanical dishmachine
In order to eliminate the presence of insects routinely inspect incoming shipments of food and supplies, routinely inspect the premises for evidence of pests, use methods if pests are found such as trapping devices or other means of pest control, and eliminating harborage conditions.
4. Observed two boxes of avocados stored on the ground adjacent to the dry storage shelves. Make sure to store food 6" up off the floor.
5. At the time of the risk factor assessment observed chicken gyro meat cooling in the walk-in cooler. As per agreement with owner during the training evaluation conducted on January 24, 2014, time rather than temperature control was to be used for the use of chicken gyro meat. One condition for using time rather than temperature control is all product must be discarded after 4 hours. As per FPM, chicken gyro is hot held and then diced and cooled for use the following day. If this food establishment no longer wishes to use time rather than temperature make sure to hot hold Time/Temperature Control for Safety (TCS) foods at 135 degrees F or above.
--Repeat observations are subject to civil penalties.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw ground beef wrapped in saran wrap stored on the shelf above eggplant hummus in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the ground beef to the lower shelf below and away from ready-to-eat foods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were measured at improper temperatures: grilled sliced tomatoes and grilled onions on the flat top between 118-124°F. As per Food Protection Manager (FPM), the tomatoes and onions have been hot holding on the stove top for 1 hour.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating the tomatoes and the onions to 165°F. Discussed with FPM the use of time rather than temperature as a control measure for the use of grilled tomatoes and onions.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils. The chemical mechanical dishmachine is not properly sanitizing (0ppm as per chlorine test strip).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Repair person called during the risk factor assessment. Until the dishmachine is properly sanitizing, all equipment and utensils shall be sanitized in the 3-compartment utensil washing sink. A follow-up evaluation will be conducted within 3 days to verify correction.
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08/04/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Observed live insects on/near the ice machine. Make sure to routinely inspect facility for the presence of rodents and insects. Make sure you maintain premises free of rodents and insects.
2. The grinder shall be placed on a cart with wheels or on a table to provide an approved method for handling/preparing foods up off the floor. Make sure grinder is properly covered while being stored in the mechanical/utility room.
--Repeat violations are subject to civil penalties.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: portioned rice pudding and koshta (Arabic cream).
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on April 1 they shall be date marked with a "use by" date not exceeding April 7. Corrected by discussing proper date marking of ready-to-eat foods with the certified food manager.
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04/28/2014 | Risk Factor | |
This visit was made to conduct a training inspection agreed upon at the administrative hearing on January 13, 2014. Discussed with owner proper use of the reach-in refrigerator and how to properly cool products within the correct time frames. In addition, discussed the use of time as a public health control for gyro meat and approved rooms for food preparation specifically grinding meat.
No violation noted during this evaluation. | 01/28/2014 | Training | |
This visit was made to conduct a follow-up evaluation for the risk factor assessment conducted on December 12, 2013. The following items have been corrected since the previous inspection: Section 37-3-305.11(A)(3), Section 41-3-304.12(A)-(F), and Section 45-4-501.11(A).
No violation noted during this evaluation. | 12/26/2013 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. The True 3-door under-counter refrigerator at the cookline is not properly cold holding at 41
°
F or below and Potentially Hazardous Foods (PHF's) were at temperatures above 41
°
F at the time of the inspection. This is a repeat violation from routine evaluation reports dated September 16, 2013 and June 3, 2013. This unit has a history of mechanical malfunctions and shall be repaired to properly cold hold PHF's at 41
°
F or below. Civil penalty issued -F-14-04255
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored on shelf above sour cream in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by relocating the raw shell eggs to the bottom shelf below and away from ready-to-eat foods.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils stored in water at 68°F at the cookline.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination
Observation: Observed food employee grinding beef on the floor in the utility room.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef shawarma was between 125°F-135°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by turning up the rotisserie unit and reheating the beef shawarma to 165°F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: beef shawarma was 44°F, beef skewers were 45°F, and moujadra bel riz (lentils and rice) was 44°F in the True 3-door undercounter refrigerator located at cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding the above mentioned items.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The True 3-door undercounter refrigerator at cookline is not operating as required to cold hold food at a temperature of 41°F or less. Ambient air temperature was 45°F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks in the women's and men's restrooms.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Corrected by providing handwashing signs.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name (spray bottle at serve station).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by writting the common name on the spray bottle.
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12/12/2013 | Routine | |
Under counter 3 door refrigeration unit has been repaired and temperature inside unit is 38F. Unit may be used for potentially hazardous foods.
No violation noted during this evaluation. | 09/17/2013 | Follow-up | |
Mandatory reinspection for repairs to the 3 door under counter refrigeration unit. Will give manager employee health policy form.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate employee health policies. Bring new spanish form on reinspection.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloth under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. Food uncovered in the walk-in freezer and bin containers in basement are uncovered.
Correction: Food may not be stored under other sources of contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice @ 58F, chick peas @ 50F, beans @ 50F, beef @ 50F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. under counter reach-in not working properly. Unit @ 48F. Do not use until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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09/16/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Employee health policy must be implemented. The expectation is that all employees know the Big 5 illnesses and the reportable symptoms
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know the Big 5 illnesses, reportable symptoms, or the process for excluding or restricting employees
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken was stored above beef and other raw meats.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoop handles in bulk containers and ice (bar) stored in food. In-use utensils stored in water on stove did not meat temp. requirement of 135 deg F (water temp. was 80 deg. F).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: lamb shanks in tomato sauce stored in reach in was 47 deg. F (in large tub
Correction: 2 days old)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures:chicken swarma
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Beef Kabobs, White Rice, Brown Rice, Ground Meat (all in 3 door low boy)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Most items in walk in and reach in refrigerators were not labeled or dated.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1 they shall be date marked with a "use by" date not exceeding 6/8.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Line prep (in front of oven)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Single-Service and Single-Use Articles / No Reuse
Observation: Single-service items were observed reused for the storage of salad dressing.
Correction: Single-service items may not be reused.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Bakery mixer, Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (concentration in sani-buckets exceeded 100 ppm)
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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06/03/2013 | Routine | |
Civil Penalty issued for repeat CFM violation. (Civil Penalty $100 F13-04022).
A CFM must be present at all times the facility is operating.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
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04/09/2013 | Follow-up | |
This visit was made to conduct a follow-up inspection, drop off inspection report and issue civil penalty. There was again no CFM present-issued another civil penalty- $100). A CFM MUST be present at ALL times the facility is open/operating. The dishmachine has been repaired and is operating properly. Leak at 3 comp sink is to be repaired tomorrow.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.(I made the facility call him back in)
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
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02/12/2013 | Follow-up | |
Civil penalty issued for $50 for CFM violation (CFM wasn't present at beginning of inspection).
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.(I had to make them call in a CFM)
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees do not know the reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employee came into kitchen and put on clean gloves to begin work without washing hands)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:cutting lettuce.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.(chicken over sauces-walkin cooler
Correction: beef over vegetables-prep unit)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: stored in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: in soapy water only.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site) (repeated violation)
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: rice.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are not arranged to allow for maximum heat transfer. (cooling in tightly covered containers)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer, mixer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, knives, pans, etc.(dishmachine not operating properly)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the warewash area is being used for purposes other than washing hands.(using sink to rinse wiping cloths)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage is being dumped on the ground surface. (water from 3 comp sink leaking onto ground)
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.(warewash handsink)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.(roach crawling on wall by dishmachine)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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02/11/2013 | Routine | |
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