The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist provided cross contamination and consumer advisory information. Environmental health specialist discussed cleaning floors, walls and ceilings, removing all cardboard, labeling of foods, cooking temperature and reheating temperatures.
Manager will update consumer advisory on menu by November 13, 2015.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: hamburger buns
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Hamburger buns were discarded at time of inspection.
- 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 chicken stored over beef inside of 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.
- 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 beef over vegetables inside of walk-in cooler.
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: 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: hamburgers
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.
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10/29/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Note: The facility allows patrons to use hookah on outdoor patio only. Per CFM/Owner all menu items are only offered fully cooked well done.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no working or accurate temperature measuring device located in the following cold holding equipment:
1) Beverage Air 2DR prep cooler,
2) Traulsen 4DR stacked cooler,
3) True 1DR prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) above the True 1DR prep cooler 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door and the windows behind the water heater.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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. RESTOCKED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. RESTOCKED
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles above the cookline area 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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06/08/2015 | Routine | |
Please update menu with Consumer Advisory for hamburger and cheeseburger items that can be served to order. Please send copy of updated menu to Health Department by 12/22/14.
Please post 2014 permit when received from Health Department.
- 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: Hamburger, cheeseburger
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.
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12/12/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
DISCONTINUE USE OF THE DISH MACHINE UNTIL IT IS REPAIRED. SETUP THE THREE COMPARTMENT SINK TO WASH, RINSE, SANITIZE ALL DISH WARE.
DISCONTINUE USE OF THE 2DR BEVERAGE AIR COOLER UNTIL IT IS REPAIRED AND ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW.
PROVIDE SERVICE REPORT VIA FAX OR EMAIL AS SOON AS UNITS ARE REPAIRED.
Dishmachine: Chemical
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Oil, sauces, vinegar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
2dr Bev. Air: sliced tomatoes 55F
Chicken broth at prep station: 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. THE MANAGER PLACED ITEMS IN A REFRIGERATION UNIT THAT IS COLD HOLDING AT 41F OR BELOW.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a 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.
- 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: Beverage Air 2dr cooler 55F
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. MANAGER REMOVED ALL FOOD FROM THE UNIT AND WILL NOT USE UNTIL IT IS REPAIRED AND ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 10 ppm chlorine solution.
Correction: SETUP THREE COMPARTMENT SINK TO WASH, RINSE, SANITIZE DISHWARE UNTIL DISH MACHINE IS REPAIRED WITH A SANITIZER SOLUTION LEVEL AT A CONCENTRATION OF AT LEAST 50 PPM TOTAL CHLORINE. 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.
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05/27/2014 | Routine | |
| No violation noted during this evaluation. | 11/01/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment along with how to mix and test sanitizers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mint sauce @ #6 was 47F
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 Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use. Batteries dead.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Physical Facilities Good Repair
Observation: Observed that the lighting in bathrooms and store rooms are not maintained in good repair and exhaust fan in mens room does not work. Also, it appears that there is a flow of exhaust fumes coling from gas hot water heater when it is operation, having a qualified repairman check it out is recommended.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/12/2013 | Routine | |
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