The purpose of this visit was to conduct a risk-factor assessment in response to food borne illness complaint.
NOTE:
- Observed the employee health policy. All the employees have signed the agreement form. The manager was not aware of the complaint, and there were no other complaints.
- Employees were practicing proper gloving and hand washing.
- Strongly advised the manager to monitor the hot holding.
- DO NOT use card board on the floor by the 3-vat sink area.
- Observed different color cutting board to prevent cross contamination during prep.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Whole Chicken (132F) in hot holding unit.
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. Advised the manager to re-heat the item to 165F or above and hold it at 135F. Advised the manager to monitor the hot holding temperature periodically through out the day.
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01/29/2016 | Risk Factor | |
The purpose of this visit was to conduct an alleged food borne illness complaint inspection in conjunction with Risk-Factor Assessment. Reviewed the Employee Health Policy, cooking temperature for raw animal products. Observed proper hand washing, date marking, and no cross contamination. Reviewed the cooking temperature and servicg process for Lamb and Beef gyro (Suspected Item).
NOTE:
- Discussed thee Active Managerial Control with the manager.
- The manager will contact the Health Department to train employees (in Spanish) for food safety. Advised the manager to provide at least 2-3 dates for training.
- Observed the cardboard on the 3-vat sink floor. Wet cloths were observed on the bottom of the cutting board. Advised the employees to remove the wet towels from the bottom of the cutting boards.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Whole Chicken at the warmer (92F/112F)
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. THE CHICKEN WAS RE-HEATED TO 172F. DISCUSSED WITH THE MANAGER.
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12/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Obtain a food thermometer to monitor food temperature.
- Monitor hot holding temperature as discussed.
- Advised the PIC to keep log for cooling and hot holding.
- Required the PIC to keep log for Time as Public Health Control (TPHC) for gyro on pit.
- Submit the pest control service receipt to the Health Department with in 7 days. Per discussion, the pest control contractor will visit the premises later today.
- Provided cooling log and TPHC information to the PIC.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Ground beef and steak thawing in same container in walk-in refrigerator.
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). Discussed with the PIC. The PIC seperated the food items.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Roasted chicken (137F)
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Discussed with the PIC about hot holding requirements. The PIC increased the temperature at the oven.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Roasted Chicken in the hot box (117F) and Chicken Soup with Lemon and Orzzo (126F)
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. Food items were re-heated to 165F for 15 seconds. Discussed with the PIC.
- 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: Beef and lamb gyro and Pork gyro.
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. Discussed the instructions with the PIC. The PIC will keep log for time as public Health Control (TPHC).
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary solution was measured above 200 ppm at the sanitizer bucket on the service line. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary solution at 200 ppm. Verify concentration using the appropriate test kit. The PIC made sanitizer solution that measured at 200ppm.
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09/15/2015 | Risk Factor | |
The purpose if this visit was to conduct a risk factor assessment which turned in to a routine inspection.
NOTE:
- Provided a copy of datemarking information to the Person-in-Charge (PIC)
- Provided three copies of cross contamination prevention guidelines
- Advised the PIC to monitor food and refrigerator units temperature between shifts to maintain cold holding temperatures in all the coolers
- Provided cooling information, guidelines, & log
- Send a copy of service receipt for True 2-DR prep cooler to Health Department with in 2 Days.
- Provide a copy of updated menu to HD with in 10 days.
- Active Managerial Control (AMC) was discussed with the PIC, and a handout was provided.
- 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: individually wrapped raw ground beef and raw breaded chicken was stored in same container and Raw gyro lamb was stored in the bottom of the raw ground beef in the Continenral 2-Dr upright freezer.
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). Food items were reorganized in the freezer according to the cross contamination prevention guidelines. A copy of cross contamination prevention guidelines was provided to person-in-charge (PIC). Discussed the importance of following the guidelines.
- 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: Rice (59F), Lamb Curry (45F), Yogurt sauce - 5 containers (44F), Stuffed grape leaves (44F), Rice pudding (44F) in the walk-in cooler.
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 items were discarded. Discussed with PIC about ways of maintaining cold hold temperature in the coolers.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Shredded cheese
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Beef Souvlaki meat, Bifteki, Mixed grill.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Provide a copy of the updated menu with in 10 days to Health department.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical (Chlorine - for dishwasher) sanitizing solutions.
Correction: Obtain a BLEACH test kit. Provided a chlorine test kit to the PIC.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-DR prep cooler at the cookline (70F), Walk-in cooler (44F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Repair the true 2-DR prep cooler and send a copy of the service receipt to Health Department with in 2 days. The person-in-charge has use ice to keep the vegerables and food items to maintain cold hold temperature. Do not store excessive amount of food in the True 2-dr prep cooler. Walk-in cooker was readjusted during the inspection.
- 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.
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. The employee adjusted the sanitizer primer during inspection and provided 50-100 ppm chlorine sanitizer solution in the dishwasher.
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04/07/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium concentration 3 vat sink/wiping cloth bucket: 300/250 ppm. Chlorine sanitizer concentration dishmachine: 10 ppm. PIC advised facility is no longer using TPHC for gyro meat. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR DISHMACHINE AND COPY OF REVISED MENU TO HEALTH DEPT. WITHIN 10 DAYS, AS DETAILED ABOVE.
- 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 using a calibrated food temperature measuring device: Sliced gyro meat in pans next to charbroiler: intial/final: 110/172 degrees 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. NOTE: PIC had pans relocated to pan of water on charbroiler to maintain >= 135 degree F hot hold temperature.
- 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: Chorizo/cooked orzon in 2 dr prep cooler: 47/47 degrees 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. NOTE: Food determined to be out of temperature less than 2 hours and was relocated to freezer for quick chill.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: A generic consumer advisory reminder has been added to the bottom of the menu as a precaution, per PIC. Beef souvlaki and Bifteki would be offered undercooked if requested, but PIC advised it has not yet been requested.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: Either add asterisks to menu items specified above ( and remove other asterisks from menu, e.g. asterisk cautioning about olive pits), OR discontinue offering these menu items raw or undercooked. Provide copy of revised menu to Health Dept. within 10 days.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions for the final rinse of the dishmachine..
Correction: Obtain a chlorine test kit.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean sheet pans and other kitchenware were stored in an manner that exposed the item(s) to contamination, underneath tools, computer, and printer.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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11/17/2014 | Routine | |
The purpose of this visit was to conduct a routine evaluation. Quaternary ammonium sanitizer 3 vat sink: 200 ppm. Chlorine sanitizer final rinse dishmachine: 100 ppm.
- 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: Gyro meat on vertical broiler.
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. NOTE: Discussed with PIC. He proposed a suitable method of documenting time for disposal.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used for storing soiled utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: PIC discussed with employees and had utensils removed.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Can of pestiicide.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. PIC removed can of pesticide from the premises.
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05/12/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonia sanitizer concentration in 3 vat sink: 350 ppm. Chlorine sanitizer concentration final rinse CMA L1X dishmachine:100 ppm. The following good retail practices were discussed during the inspection: test strips required for both chlorine and wauternary ammonia sanitizer solutions
- 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 using a calibrated food temperature measuring device: gyro meat on vertical broiler left (2x)/ sliced gyro meat in pans on griddle (3x):107,110/109,118,121 degrees 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. NOTE: PIC raised vertical broiler temperature so that gyro meat exterior >135. Procedures currently used for gyro meat conform to TPHC requirements. Described requirements in detail with PIC
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: Same tongs used for raw and cooked meats/poultry on grill/charbroiler
Correction: Utensils must be washed,rinsed, and sanitized between uses for different types of raw meats/poultry and between using for raw meats/poultry and ready to eat foods. NOTE: Discussed with PIC. Separate tongs will be used for different types of raw meat/poultry, and still other tongs for cooked ready to eat food, or an alternative method that prevents cross contamination between raw meats/poultry/and ready to eat foods
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11/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Rinnai R94 LS.. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 200/200 ppm. CMA L-1X dishmachine had final chlorine sanitizer rinse of 50 ppm. PIC advised pest control service is provided monthly. Hood last serviced 1/13/13 and is scheduled every 6 months per documentation on hood,. PIC advised grease extractors are cleaned every week.
The Person-In-Charge was familiar with employee health policy requirements, but did not have signed reporting agreements at the facility. Copies of signed employee reporting agreements to be provided to Health Department within 14 days.
NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: Ground beef and beef roast stored in same pan in walk-in cooler. NOTE: PIC reordered storage shelf.
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).
- 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: Ground beef/ beef roast/ hummus/ yogurt sauce in walk-in cooler. (46/44/46/48 degrees F)
Correction: cubed feta cheese, quartered tomatoes in 2 dr prep cooler top (2x) (58/49,50) NOTE: Determined food in walk-in cooler had been out of temperature less than four hours. All food not returned to 41 degrees F or below within one hour must be disposed. Food in 2 door prep top relocated to another cooler. Service call occured during the inspection, and both coolers were returned to 41 degrees F or below
- 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 QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in cooler and 2 dr prep cooler. NOTE: Service techinician arrived during the inspection and repaired both units. Both units returned to 41 degrees F prior to end of inspection and thermostats were reset to 37 degrees F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- 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: tongs used at grill were rinsed in hand sink after dropping on floor prior to intended reuse. NOTE: Grill cook took tongs back to 3 vat sink for wash/rinse/sanitize, and used other tongs.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/19/2013 | Routine | |
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