The purpose of this visit was to conduct a follow-up inspection to verify the corrected violations from march 9, 2016 have remained corrected. During this visit, date marking, cold holding, time as public health control, and sanitation was reviewed. The facility manager has kept food temperature logs for cold holding and time as public health control. He will continue to keep temperature logs daily for food safety. He will monitor the sanitation practice in the facility.
No violation noted during this evaluation. | 03/22/2016 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed date marking inconsistency on the food items at this facility. Please follow the date marking guidelines provided during inspection.
- Follow the Time as Public Health Control for food Safety (TPHC) on food items on buffet line.
- Cooling, TPHC, Temperature logs were provided to the manager. All the logs will be reviewed at the time of follow-up.
- Follow-up inspection will be conducted with in 14 days to verify all the corrected violations have remained corrected.
- Risk Control Plan (RCP) for cold holding was provided to the operator on January 2016. Please follow the RCP strictly. The RCP will also be verified during follow-up.
- Active managerial Control and Enforcement Policy was discussed with the manager.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Chicken Curry (78F), Mushroom Curry (89F) in Beverage 2-DR Reach in Refrigerator
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. COOLING GUIDELINES WAS PROVIDED TO THE MANAGER. ADVISED TO KEEP COOLING LOG. FOOD ITEMS WERE PLACED IN FREEZER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Butter Chicken Paste (47F), Onion Sauce (44F)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD ITEMS WERE DISCARDED. COOLING METHODS WERE DISCUSSED WITH THE MANAGER ON DUTY.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt (44F) in walk-in
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM WAS DISCARED.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Yogurt, Fried Chicken in walk-in refrigerator.
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. DATE MARKING WAS DISCUSSED WITH THE MANAGER. THE EMPLOYEE DATE MARKED ON THE FOOD CONTAINERS. DATEMARKING GUIDELINES WAS PROVIDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Yogurt sauce (Raita), Onion Pakora, Cilantro Sauce at the buffet line.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH THE MANAGER. TIME NEEDS TO BE LABLED ON THE FOOD ITEMS AT THE BUFFET LINE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the CHLORINE solution was measured at ABOVE 200 ppm at 3-vat sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE solution at between 50- 100 ppm. Verify concentration using the appropriate test kit. THE MANAGER PROVIDED AN EMPLOYEE A SMALL TRAINING ON HOW TO MAKE SANITIZER WITH 50-100 PPM CONCERNTRATION.
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03/09/2016 | Risk Factor | |
- 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 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. DISCUSSED WITH THE PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Buttering Naan at the Tandoor oven site.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. FOOD ITEM WAS DISCARDED.
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed reusing a utensil to taste food.
Correction: A food employee may not use a utensil more than once to taste food that is to be sold or served. DISCUSSED WITH THE PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Marinated Raw Chicken stored over cooked lamb curry and Chicken in 2-DR Undercounter at cookline. The raw chicken were stored above cooked food items in walk-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. FOOD ITEMS WERE RE-LOCATED. DISCUSSED WITH THE PIC.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH THE PIC.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. The buffet line does not have sneeze guard.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. PROVIDE SNEEZR GUARD AT BUFFET LINE.
- 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: Cooked lamb curry (46F), Raw Marinated Lamb (46F), Raw Chicken Breast (45F) at the 2-DR Undercounter refrigerator by cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Lamb Curry, Rice, Samosa, Cooked vegetables, Lentil Soups in Walk-in Refrigerator. Cooked lamb Curry, Butter Chicken, and vegetables in 2-DR Undercounter refrigerator by cookline.
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. GAVE INSTRUCTIONS ABOUT DATE MARKING. DISCUSSED WITH THE PIC.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Milk in box in Walk-in Refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Yogurt with cucumber at the buffetline.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH THE PIC.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Can openers, Samosa wrapper maker, Knife handle at the mop sink, Utensils handles at the tandoor oven.
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. DISCUSSED WITH THE PIC.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can Opener, Samosa cover maker at the prep tables.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH THE PIC.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: containers, cups and plates in the dishwasher.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. REQUIRED THE PIC TO SANITIZE THE DISHES AT THE 3-COMPARTMENT SINK.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. REPAIR THE DISH WASHER AND PROVIDE A COPY OF SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS.
- Plumbing / Maintained in Good Repair
Observation: Faucets at handwashing sink and mop sink were leaking.
Correction: A plumbing system shall be maintained in good repair. PROVIDE A SERVICE RECEIPT TO HEALTH DEPARTMENT WITH IN 14 DAYS.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. DISCUSSED WITH THE PIC.
- Refuse Receptacle / Clean Frequency (corrected on site)
Observation: The grease container outdoor observed with excessive accumulation of debris and not clean.
Correction: Maintain the grease container. Increase the cleaning frequency of the container. DISCUSSED WITH THE PIC.
- Light Bulbs / Locations where Shielding is Required (corrected on site)
Observation: Light bulb(s) in the dry food storage were 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. DISCUSSED WITH THE PIC.
- Outer Openings, Protected / Screen Requirements
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means. The screens are not in good repair.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. REPAIR THE SCREEN ON THE BACK DOOR.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink by 3-compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine solution was measured at above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Chlorine solution between 50-100 ppm. Verify concentration using the appropriate test kit. DISCUSSED WITH THE PIC. PROVIDED INSTRUCTIONS.
- 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.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. DISCUSSED WITH THE PIC.
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11/02/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided a copy of Cross Contamination Prevention Guidelines handout to the PIC.
- Active Managerial Control (AMC) was with the PIC and provided a handout.
- Keep the consistency of date marking of cooked food items.
- 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 Chicken over marinated fish in the wak-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). Re-organized the animal food items. Provided a copy of Cross Contamination Prevention Guidelines handout to the PIC.
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07/02/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factors inspection.
NOTE:
- Cover the light bulb in the walk-in refrigerator to prevent physical contamination.
- Store ice scoop as demonstrated during inspection.
- Caulk around the 3-vat sink and handwashing sink.
- Monitor temperature at the True 2Dr prep cooler. The ambient air need to be maintained at 41F or below.
- Monitor hot holding temperature at the buffet line for vegetable soup. All hot holding items need to be at 135F or higher.
- Recommended and suggested to cover silverware on the dinning tables to prevent contamination.
- 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 Chicken over raw lamb in the freezer.
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). Raw chicken was moved to the bottom.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Vegetable soup at the buffet self serve line (123F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Vegetable soup was reheated.
- 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: Chicken Curry (49F), Paneer (49F), Chicken Tandoori (49F) at the superior prep cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. The dishmachine was fixed by the dishmachine servicing company during inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided to the bar hand washing facility.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed personal care medicine and supplements stored in such a way that they could contaminate food in the dry food storage area.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. Personal care medicine and supplements were stored separate from food storage areas.
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01/21/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer 3 vat sink: 100 ppm.
- 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: serveral food items stored in dry storage were not covered at the time of the inspeciton.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: PIC had all items covered.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable pakor in self serve area in bowl with no heat source provided.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: PIC disposed of food.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Thermometer in Bev Air 1 dr UC cooler was not funcitonal.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Beverage Tubing, Separated from Stored Ice (corrected on site) (repeated violation)
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
Correction: Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. NOTE: PIC provided clean, sanitized stainless steel container for storage of ice used for consumption.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink: handwash sink at bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap to handsink at bat.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the wall at the ware washing area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: Resurface wall to provide smooth easily cleanable surface and eliminate all peeling paint.
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07/21/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Chlorine sanitizer in 3 vat sink: 100 ppm. NOTE: Bev Air UC cooler not to be used for storage of potentially hazardous foods (PHF) until it is restored to fully functional condition.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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:sliced tomatoes at self serve area.
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. NOTE: PIC disposed of sliced tomatoes.
- Beverage Tubing, Separated from Stored Ice (corrected on site) (repeated violation)
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
Correction: Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. NOTE: PIC provided cleaned, santized stainless steel container to separate ice used for consumption.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BevAir 1 dr UC 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving near 2 door prep cooler, shelving near walk-in freezer..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the closest to 1 dr UC cooler had food debris in the drain strainer..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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. NOTE: PIC provided soap.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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. NOTE: PIC provided paper towels.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in both ventialtion hoods are in need of cleaning. Documentation on both hoods reveal both hoods are past due for service.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. NOTE: PIC advised both hoods have been scheduled for service within the week.
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01/14/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink 400 ppm. The following good retail practices were discussed during the inspection: malfunctioning light near Southern freezer
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Tandori chicken in hot hold self-serve area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt based sauce/tamarind sauce(reference) in 1 dr UC cooler (50/49 degrees 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. NOTE: PIC relocated food to another cooler.
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08/13/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water heater: AO Smith BTR-154-104. EHS advised that ALL handwashing sinks in the facility must be supplied with signage, hand washing cleanser, and disposable paper towels or alternative drying provision AT ALL TIMES. Provided refrigerator temperature logs. PIC will use logs on a daily basis and have them available for inspection. PIC advised that Water Heater failure constitutes an imminent health hazard, and that in the future, facility must be immediately closed and Health Department notified. PIC to provide invoice for repair of bar ice storage unit to separate ice used as food from ice used to cool beverage tubing.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken immediately next to raw fish in WI cooler. NOTE: CFN relocated food items in proper order.
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).
- Food Storage / Preventing Contamination / Location
Observation: Food stored in a wet or soiled location as follows: food stored on floor of dry storage area.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location a minimum of six inches above the floor.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Butter chicken @ 154 degrees F. NOTE: Butter chicken was immediately cooked for additional time to obtain 175 degree F final cooking temperature.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice in rice cooker across from Vulcan WI freezer @ 121 degrees F for less than 2 hours. NOTE: rice placed in oven.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cucumber eggplant mixture/burfi/milk in Raetone 2 dr reach in cooler at 59/50/51 degrees F respectively AND Rice desert/yogurt sauce in 1 dr Bev Air undercounter cooler. . NOTE: PIC disposed of food items from Raetone cooler, and relocated food items from Bev Air cooler in walk-in cooler..
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat(RTE), potentially hazardous food (PHF) that was prepared and held in the food establishment for more than 24 hours was not correctly date marked: Cooked lamb curry/chicken curry labeled for disposal on 1/22/13. NOTE: PIC discussed with employees and was advised preparation rather than discard date was placed on the label.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) prepared and held on site more than 24 hours shall be clearly marked to indicate the date by which the food must be discarded.
- Beverage Tubing, Separated from Stored Ice
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
Correction: Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
- 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: Raetone 2 dr RI cooler. NOTE: Cooler repaired during inspection.
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.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. Thermolabels were not turned after several cycles. NOTE: Water heater was malfunctioning. Technician had already been called. Technician restored water heater to fully functional condition during the inspection, and dish machine was observed to perform satisfactorily. PIC was advised that all items washed/rinsed/sanitized in dish machine while water heater was malfunctioning (dish machine not reaching minium required sanitizing rinse temperature) must be washed/rinsed/sanitized again.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 3 vat sink hot water temperature observed at 59 degrees F. NOTE: Water heater repaired during the inspection and water temperature > 110 Degrees F was restored.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Large mixer near dish machine, plates across from Vulcan WI cooler, vegetable peeler next to Heavy Duty mixer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Heavy duty blender/shelving used for utensil storage across from Vulcan WI freezer.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: grease extracting filters on kitchen hood.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food prep areas in kitchen. No wiping cloths in sanitizing solution or other sanitizing provision available at the start of the inspection. NOTE: PIC provided wiping cloths in sanitizing solution of proper strength.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. NOTE: water heater was repaired during the inspection and a water temperature 100 degrees F or above was restored to all hand sinks.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink: Bar sink and HW sink across from Vulcan WI Freezer.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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01/23/2013 | Routine | |
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