The operator stated that the walk-in cooler was recently serviced and the thermostat adjusted to a lower temperature setting.
Note
No violation noted during this evaluation. | 03/28/2016 | Follow-up | |
he operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( tongs at the front service counter are being held in a container of standing water (@ 83F)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked rice & peas, being held at room temperature on the top shelf at the stove, and pans jerk chicken, being held in the oven, on the cookline were hot holding at improper temperatures ( rice and peas- 129F & jerk chicken- 109F). The TCS food products were held < 4hrs).
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) (repeated violation)
Observation: Multiple TCS food products were cold holding at improper temperatures ( plastic tubs of raw chicken measured 49F - 50F, cooked pork product- 50F, cooked beef product- 44F, jerk pork- 51F). The operator applied ice to the TCS food products to rapidly cool the food items..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Elevated TCS food product temperatures were observed during today's inspection.
Correction: Repair the walk-in cooler 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The sanitizing solution at the 3 compartment warewashing sink measured < 50 ppm chlorine, when tested.
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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03/17/2016 | Routine | |
The operator provided a quat test strips and a posted Employee Health policy (FDA Form 1B) at this time.
Note:During today's inspection, a discussion with the cook and management on cooling parameters and techniques also occurred. Cooling information was issued.,
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use ( wet wiping clothes were observed stored on the rear prep table)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( A few TCS food products were observed cooling at room temperature on a side kitchen table and on the shelf above the stove top- the cook stated the TCS food product was cooling < 2 hrs).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Curry chicken on the steamtable measured 113F - 129F
Correction: the curry chicken was hot holding at improper temperatures. The operator rapidly reheated the food product.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest floor freezer and front counter hot holding cabinets.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cutting Surfaces
Observation: The kitchen wooden cutting boards was observed with cracks, bowed, heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (ladies restroom)
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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11/19/2015 | Routine | |
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ladies rest room hand sink.
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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08/06/2015 | Follow-up | |
Restaurant must have adequate refrigeration in order to maintain permit to operate. Even with newly installed or repaired refrigeration, subsequent non-compliant cold holding temperatures for TCS foods will result in implementation of risk control plan in order to maintain permit.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (stored in standing water at 86 degrees F)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in walk in cooler are cold holding at improper temperatures. Products were discarded or moved to other restaurant for proper cooling and cold holding.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Inadequate working refrigeration is available to meet the operational needs of the establishment.
Correction: Provide sufficient refrigeration necessary to maintain food items at 41 degrees F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler is incapable of safe cold holding of TCS foods.
Correction: Adjust or repair the refrigerator 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected (repeated violation)
Observation: Self-closer device needed on back kitchen door.
Correction: Protect the food establishment against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ladies rest room hand sink.
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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07/27/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Jerk chicken packaged for transport to remote feeding site is hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Cooling, Heating, and Holding Capacities
Observation: With walk-in cooler unserviceable, refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide refrigeration necessary to maintain cold held TCS food items. Improper food storage temperatures are a major contributing factor to foodborne illness. Call when walk-in is repaired and back in service or additional refrigeration is in place. 524-8782
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in ladies rest room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces is far over-strenght and does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/20/2015 | Routine | |
Self-closing device for back door is on order.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is not equipped with a self-closing device.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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12/19/2014 | Follow-up | |
1. Good hand washing practices observed.
2. Effective sanitization employed.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Provided FDA Form 1b
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in walk-in cooler are 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: Walk-in cooler is incapable of safely cold holding TCS foods
Correction: Adjust or repair the unit 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 walk-in, replace it with refrigeration that meets the specifications of Part IV, Article 1 and 2 of this chapter, and is capable of holding TCS foods at 41 degrees or below.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is not equipped with a self-closing device.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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12/11/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings and curry lnot being adequately cooled to prevent the growth of harmful bacteria. Cease leaving pans of food to "cool" on the hot stove next to cooking items.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the cutting board is not easily cleanable (split).
Correction: Replace the cutting board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The kistchen handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
- Handwashing Signage/Handwashing Facilities
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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08/21/2014 | Routine | |
Recommended placing another thermometer in the walk-in cooler to compare.
No foods can be stored at home. This includes meats in freezers.
Frequent hand washing noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drinks must have a lid with a straw.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brown stew hot holding at improper temperatures. Make sure steam table is turned up high enough to ensure foods are held at 135 F or above.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk-in cooler cold holding at improper temperatures. Upon arrival walk-in cooler reading at 45 F. Temperature dropped to 40 F by the end of the inspection. Strongly recommended placing an air curtain in the walk-in cooler to help refrigerator maintain temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in hot display case for chicken and beef patties.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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05/21/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/22/2014 | Follow-up | |
Install splash guard at the mop sink to prevent splashing onto three compartment sink.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of walk-in cooler observed at 47 F.
Correction: Repair the walk-in cooler 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/21/2014 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving observed with rust. Paint or replace.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in and squez'r cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Missing tile observed along the wall at the front counter area.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the front counter.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front counter hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Patch hole under back counter. Hole observed in ceiling tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/16/2014 | Pre-Opening | |
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