| No violation noted during this evaluation. | 01/19/2016 | Risk Factor | |
No violations noted today.
No violation noted during this evaluation. | 09/25/2015 | Routine | |
No general retail practice violations were noted today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half & half(44.9F) was held in cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.Adjusted the thermostat.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not stored separately from an insecticide.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/17/2015 | Routine | |
Replace rice scoop which is plastic and cracked. All kebobs and fried onions are held under a written TPHC policy or cooked to order.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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02/18/2015 | Routine | |
Consumer advisory statement should be edited to include :"Lamb & Beef may be cooked to order." TPHC policy is in effect for coked onions,pork,chicken lamb and beef kebobs.
No violation noted during this evaluation. | 11/12/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled onions are stored at room temperature and not in a hot holding unit at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding periodOR establish a written TPHC policy.
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08/15/2014 | Routine | |
A new menu board has been installed without adequate disclosure-provide statement that lamb and steak may be undercooked..
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food equipment were not observed sanitized,because sanitizer bucket was empty.
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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05/15/2014 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two working containers of cleaners are labeled illegibly.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/24/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tabouleh (44-45F) and cooked egg plant (44F) are held in a cold holding unit at improper temperatures. volumes have been reduced since last inspection. Air temperature of unit is 44F-lower thermostat to accommodate cold holding.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard if in danger zone > 4 hours.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration unit appears to be incapable of holding TCS foods at proper temperature.
Correction: Provide refrigeration units necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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12/02/2013 | Routine | |
Discussed outdoor cooking for special events
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato soup(89F) and black beans(117-128F) are hot holding at improper temperatures, because soup pots were not pluuged in.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked vegetables(43F) and tabbouleh(43F) were held in a cold holding unit(37F) at improper temperatures. It appears to be due to the density of the product
Correction: other TCS foods are held here at proper temperature.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Beef,lamb,chicken,and pork kebobs 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.
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09/10/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken kebobs(117F) are held for hot holding in a pan on the stove at improper temperatures.There is no fire on under the pan. Cooked onions(107F)are held on a counter at room temperature,
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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07/02/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that beef sirloin steak and lamb may be served raw and/or undercooked. There is inadequate disclosure for the consumer advisory provided on the take out menu and the menu provided on the wall for customers does not contain a consumer advisory at all.
Correction: Provide a complete consumer advisory that identifies the food item that may be undercooked and the advisory statement. 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/04/2013 | Routine | |
Training with district standardization officer ( SG & CCP )
No violation noted during this evaluation. | 04/02/2013 | Training | |
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