No violations noted.
No violation noted during this evaluation. | 11/25/2015 | Routine | |
Notes:
Store all TCS portioned foods on the top shelf of front display case, where internal temperature is 38 F (middle shelf is 48 F).
Non-critical violation must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Portioned macaroni salad and humus cold holding at improper temperatures in the front display refrigerator. Food stored on the middle shelf where internal temperature reaches 48 - 49 F.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/01/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
Notes:
Monitor temperature of food in the front display refrigerator, ensure 41 F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Macaroni and pasta salads in front display unit 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats, tuna salad, sliced gyro in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles around ceiling fan above preparation area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/20/2014 | Routine | |
The thermostats in both MUT coolers have been adjusted and are holding better temperatures. The right MUT cooler should be lowered a little bit more, with air temperatures hovering right at 41 F. Product temperature MUST be maintained under 41 F at all times.
Open display case has been turned off until it can be repaired. Per the owner it isn't cooling at all right now. All portioned sides are being kept in the WIC.
Portioned sides MUST be consistently date-marked.
Landlord has told the owner that the roof leaks have been repaired.
Keep only small portions of hazardous items in the top of any MUT cooler during warm weather months. The facility's air conditioning is not currently working and so this is even more important.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli meats in (top wells of right MUT cooler) and alfalfa sprouts cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/17/2014 | Follow-up | |
Adequate thermometer, bleach sanitizer (diluted upon request), and chlorine test kit. Reviewed employee health.
Both MUT coolers and the display case are NOT maintaining temperatures under 41 F. Thermostats must be adjusted and product relocated until proper cold holding temperatures have been achieved.
Utilize the chlorine test kit to reassess how much bleach should be mixed in the sanitizer bucket.
ALL ready-to-eat foods must be clearly dated if held for more than 24 hours..
Roof leaks must be repaired immediately. Potential contamination of food and food contact surfaces is great and must be avoided at all costs.
- 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Tomatoes and carrots stored on floor in WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli meats in (top wells of right MUT cooler), alfalfa sprouts, tziki sauce, sliced tomatoes, portioned coleslaw/macaroni salad/pasta salad (open display case) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) portioned pasta salads, macaroni salad, hummus, and gyro meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather. Leaks present along food preparation line. Dripping onto equipment and walkway.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water in sanitizer bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/12/2014 | Routine | |
Adequate thermometer, chlorine sanitizer water, and test kit. Reviewed employee health.
Notes:
1. Few portioned sides missing the date mark. Make sure to mark consistently. If tuna salad or tziki sauce is made and held over 24 hours that too must be date marked.
2. Bean sprouts are kept double panned on an ice pack. Switch over to ice with water for a better temperature. Try keeping lids on the sprouts and tziki sauce help keep the cold in as well.
3. Make sure to keep only a couple of portioned sides in the display case and limit the time the product is out there. Containers further back in the cooler will hold the coldest temperatures.
4. Gyro meat is cooked on the gyro machine/spit, sliced, cooled, and then frozen. It is pulled from the freezer as needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts, tziki sauce, and portioned sides in the open display case are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/16/2014 | Routine | |
MUT coolers are holding much better temperatures today. The beansprouts were on ice, and water was added to help touch more surface area of the dish.
Roastbeef is not being double panned.
Make sure to keep portioned sides in either the bottom of the MUT coolers or the WIC during slow periods. Sides should be stored elsewhere for as long as possible for safer cold holding temperatures during the warm weather months. A technician is coming in today to adjust the thermostat on that unit.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Adequate thermometer, bleach sanitizer water, and test kit. Reviewed employee health.
The thermostats in the two MUT coolers need to be lowered to provide safer cold holding temperatures. The open display case needs to be colder as well for the portioned sides. Keep only enough portioned sides out that will definitely be consumed within a 4 hour period. DO NOT leave these items out in the case when business is slow and definitely NOT overnight. Make sure portioned sides are marked with the date they are prepared.
Discourage the practice of double panning any product and keep small portions out in the top wells of the MUT coolers during warm weather.
Hoods were professionally cleaned on 6/25/13.
Inspector will return to recheck the coolers.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Deli meats in the right MUT cooler, sliced tomatoes and beansprouts in the left MUT cooler, and portioned sides (pasta+potato salad) in the open display case cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The two MUT coolers and open display case are not maintaining temperatures under 41 F.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/11/2013 | Routine | |
Adequate thermometer, chlorine sanitizer bucket, and test kit. 3-vat sink not currently set up. Reviewed employee health.
Facility cooks its own gyro meat (comes in raw frozen) twice a week, slices it up, and freezes it. The meat is reheated to order on the grill.
Have the hoods professionally cleaned if it's been more than 6 months since the last full service. Otherwise, continue to maintain in house cleaning of the hood filters as needed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/07/2013 | Routine | |
Gyros meat will no longer be kept on rotisserie spit. Meat will be sliced and grilled to order.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gyros meat hot hol ding at improper temperatures on Gyros rotisserie spit.Operotor removed meat from spit. Meat will be sliced and then grilled to order.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Deli meats and Deli Salads in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/13/2012 | Routine | |
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