Mop sink repaired. The walk-in is cold holding at proper temperatures (after lunch rush still <38F). Thank you for the prompt and pro-active fixes.
No violation noted during this evaluation. | 01/13/2016 | Follow-up | |
Mop sink being repaired during inspection. Additionally the WI fridge was recently serviced with new evaporator and coolant - continue to monitor temperature closely. Excellent cooking, cold and hot holding temperatures.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: foods being kept in grocery bags.
Correction: Protect food from miscellaneous sources of contamination. Foods need to be kept in food grade containers or bags..
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12/31/2015 | Routine | |
Excellent cooking, hot and cold holding temperatures. Person in charge answered food safety questions correctly regarding sanitizer (bleach 50-100 ppm), chicken cook temperature (165F), and refrigeration cold holding temperature (41F). Discussion about bulk fried chicken during lunch and dinner rushes (only leaving out small container that can be refilled). Remove / change cardboard and aluminum foil on shelves and in vent hood. Keep up the great work!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage,from RTE food and cooked RTE food. Person in charge re-arranged WI shelves to keep raw foods away from vegetables.
- Food - Miscellaneous Sources of Contamination
Observation: foods being placed in grocery plastic bags during storage.
Correction: Protect food from miscellaneous sources of contamination. Foods need to be kept in food grade containers or bags.
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03/03/2015 | Routine | |
It was discussed with the owner that, before the three compartment sink can be used for food preparation it has to be cleaned and sanitized.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Sweet and sour sauce and chicken broth for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: The handwashing sink has to be available for use at all times.
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08/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Red sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives, grinder parts, vegetable chopper, and mixer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The mixer was not sanitized after cleaning.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/28/2014 | Risk Factor | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surfaces of the following were found to be unclean to sight and touch. Knives and food containers
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The three compartment sink and the shelf above it have an accumulation of soil residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
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10/29/2013 | Routine | |
| No violation noted during this evaluation. | 08/08/2013 | Routine | |
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