The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS reviewed with CFM the previously provided cooling sign (English & Spanish) and cooling method handouts (English). EHS provided a cooling method handout in Spanish.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not practicing proper methods to rapidly cool potentially hazardous food (PHF).----------Observed a large deep metal pan of cooked rice at 91F after cooling covered with plastic wrap for 1.5 hours in the Walkin Cooler.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS DISCUSSED WITH CFM, CFM DISCUSSED WITH FOOD EMPLOYEE. FOOD EMPLOYEE SPLIT LARGER PAN INTO THREE SMALLER SHALLOW PANS AND UNCOVERED. EHS REVIEWED COOLING HANDOUTS PREVIOUSLY PROVIDED BY ANOTHER EHS.
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08/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. The following good active managerial control practices observed today: cold buffet menu items kept on the prep cooler tops below the fill line, metal containers used for cooling of cooked foods in Walkin cooler and CFM was able to easily locate Employee Health documents and rapid cooling method handouts.
No violation noted during this evaluation. | 03/23/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered containers of food were observed on shelves inside the walk-in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly to protect the food from contamination.( Food containers were covered during the inspection)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Several cooked food which are potentially hazardous which are prepared on site and are not used or discarded within 24 hours of preparation were not observed to be date marked as required.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
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08/19/2014 | Risk Factor | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: 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: Walk-in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: Caesar salad on salad bar = 61-F, firni sweet =51-F, dolma = 55-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. ( relocated to a walk-in cooler for rapid cooling)
- Equipment / Good Repair / Operation
Observation: The ice bath salad bar unit at the buffet station was not operating properly and was unable to maintain cold food at or below 41°F. There was insufficient ice in the unit to properly maintain foods at 41-F or below.
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.Put sufficient amount of ice in the unit creating a direct contact between the ice and the bottom of the pans/containers that are holding the foods. Check the ice level periodically throughout the buffet period to ensure proper temperatures. (Ice added)
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: storage table, overhead shelving and table top equipment in the kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Carpeting / Restrictions
Observation: carpeting noted ob the cookline
Correction: Remove the carpet from the cookline.
- 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.
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 shelving, and other equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. medicines were found stored on food storage shelves in the kitchen.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. (relocated)
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02/06/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED WORKER WASH HANDS IN THE ONLY HAND SINK AVAILABLE (CUST. AREA), AND IMEDIATELY AFTER IT TOOK APPROXIMATELY 60 SECONDS TO GET MORE THAN COLD WATER OUT OF SINK (HOT WATER TURNED ON ONLY).
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food item(s) is observed to be unsound or adulterated: THE BOTTOM LEVEL OF THE ONLY FREEZER HAS DEFROSTED LIQUID ON IT, COMMONLY CAUSED BY BLOCKING AIR FLOW AND/OR TOO WARM OF TEMPERATURES.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- 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: WITNESSED WORKER HANDLING PITA BREAD WITH BARE HANDS.
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.
- 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 ONLY WET WASH CLOTH with a concentration of O.O ppm total chlorine.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the ONLY KITCHEN LOCATION is blocked & HAD MANY ITEMS IN IT, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/19/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Three compartment sink had no sanitizer in it and the CFM needed help to set it up.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. Only kitchen hand sink was blocked and had items in it the entire inspection and no one washed their hands before putting on gloves.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: 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.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device that was properly calibrated.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Training was conducted.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. All 3 drains from 3 compartment sink go into the same drain, then into grease trap.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. Keep records of grease trap cleanings. COMPLETE WORK WITH-IN 30 DAYS AND CONTACT OUR OFFICE FOR PROPER INSTALLATION.
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10/11/2013 | Routine | |
It is recommended that the 3 vat sink be used from left to right - wash, rinse sanitize. This may minimize contamination from proximity to the water heater.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith FCG75300
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: It could not be determined when the hood exhaust system had last been cleaned.
Correction: Within 10 days, the hood must be professionally cleaned. Fax or email a copy of the service receipt to the Health Department when the work has been completed.
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02/19/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
At the time of the next inspection all equipment which will be used for the food service operation must be installed. All equipment must be NSF or ETL certified. A general cleaning must also be done. The facility should be in ready-to-open condition at the next inspection.
- 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 test kit suitable for the sanitizing chemical being used.
- Equipment / Good Repair / Operation
Observation: The walkin refrigerator was not maintaining 41F ambient air temperature.
Correction: All refrigerators must maintain 41F ambient air temperature. Turn the walkin on at least 24 hours before the next scheduled inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers at the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. All sinks must be able to hold water.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: There was no sanitizing chemical for use at the 3 vat sink.
Correction: Provide a chemical sanitizer - chlorine or quaternary ammonia - to be used at the three vat sink.
- Plumbing / Maintained in Good Repair
Observation: The cold water handle on the right-side faucet at the 3 vat sink does not work properly - it spins on the post.
Correction: Repair the faucet handle at the 3 vat sink.
- Critical: Sewage System / Operation and Maintenance
Observation: There is no grease trap at the 3 vat sink.
Correction: Install a grease trap at the 3 vat sink. There must be air breaks on the wash and rinse sink drain lines and there must be an air gap on the sanitizer sink drain line. If there are any questions about the grease trap installation, please contact the health department prior to installation.
- Light Bulbs / Locations where Shielding is Required
Observation: Flourescent bulbs in kitchen are not shielded. Fixture cover is missing.
Correction: Replace missing cover OR install tubes and end caps on the individual bulbs in the fixture.
- Outer Openings, Protected / Screen Requirements
Observation: 1) The screen door does not seal tightly when closed - there is a gap at the bottom edge.
2) The screen is torn in the screen door.
Correction: 1) Modify the screen door to fit tightly when closed - no gaps around the edges.
2) Repair or replace the torn screen.
3) Another option is to remove the screen door entirely.
- Handwashing Signage at Handwashing Facilities Required
Observation: There is not a handwashing sign at the kitchen handsink.
Correction: Provide handwashing signs at all handsinks.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There are numerous pieces of equipment which the owner stated were not going to be used - prep refrigerator, upright freezer, ice maker, soda dispenser.
Correction: Remove all unused, unnecessary equipment from the premises. Only those items required for the food service operation should be kept.
- Ventilation Systems, Shall Be Clean
Observation: It could not be determined when the hood exhaust system had last been cleaned.
Correction: Within 10 days, the hood must be professionally cleaned. Fax or email a copy of the service receipt to the Health Department when the work has been completed.
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02/12/2013 | Pre-Opening | |
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