This was a routine inspection. The critical violations observed was corrected during the inspection. Food contact surfaces were noted to be visibly cleaned. There were no visible signs of pest presence on premises observed during visit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Taziki sauce=45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(sauce relocated)
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08/11/2015 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: The interior of the drawer used for the storage of knives and other utensils is in need of cleaning. Debris and unrelated items were observed in the drawer.
Correction: Remove unnecessary items from the interior of the utensils storage drawer to protect the utensils from contamination. Keep the drawer free of debris and dirt.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall base covering in the food prep areas is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the damaged walls.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under and behind the ice machine and other stationary equipment is 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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04/15/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. There were no critical violations observed during today's visit. Thank you.
- Physical Facilities Good Repair
Observation: Observed that the holes in wall near handsink and above three vat sink. Observed covemoulding torn, cracked and in need or repair. .
Correction: Within 90 days, repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises, such as excess newspaper, papers and crates which are unused.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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12/23/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Bev Air 2DR Prep cooler:
-tuna salad 42F
-coleslaw 43F
-sliced ham 44F
True 2DR upright cooler:
-raw chicken 51F
-deli meat ham 46F
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. EHS ADVISED CFM TO HOLD FOODS IN PREP COOLER FOR MAXIMUM OF 4 HOURS OR PLACE ON ICE, AND DISCARD REMAINING FOOD ITEMS AFTER TIME HAS PASSED. ALL OTHER FOODS KEPT THROUGHOUT THE DAY MUST BE STORED IN 3DR DISPLAY COOLER UNTIL BOTH THE BEV AIR 2DR PREP COOLER AND TRUE 2DR UPRIGHT COOLER ARE REPAIRED. DO NOT USE EITHER COOLER UNTIL REPAIRED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sliced american cheese, sliced provolone cheese, ham slices, deli meats, coleslaw
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM LABELED FOOD ITEMS WITH DATE MADE OR CUT/OPENED.
- 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: Bev Air 2DR Prep cooler and True 2DR upright cooler
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.
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05/13/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Chlorine in 100ppm in wiping cloth bucket.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/14/2013 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Bulk deli ham, bulk capicola, bulk swiss cheese in the True two door upright refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a working food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket was missing.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles in dry storage closet are absorbant and not easily cleanable.
Correction: As the tiles break down or stain, replace with a ceiling tile that is non-absorbant, easily cleanable, such as the ceiling tiles above the cook area.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage closet are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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02/04/2013 | Routine | |
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