The purpose of today's visit was to conduct a routine inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WET WIPING CLOTHS MOVED TO SANITIZER SOLUTION BUCKET
- 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: milk on ice at coffee station 53F
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. MILK DISCARDED.
- Single-Service and Single-Use Articles / No Reuse
Observation: Milk jugs were observed reused for the storage of vingegar, soy sauce and oil .
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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03/10/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located next to the grill is blocked by a food prep counter, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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09/24/2015 | Risk Factor | |
It has been brought to the attention of the manager that cold holding of PHF was cited as a repeat violation, advised to monitor the unit and food temperatures. Also informed that failure to address and correct the problem may lead to further enforcement in the future. Advised to find a permanent place for the toaster so as not to block the hand washing sink and to ensure foods are received at the proper temperature. This is a new facility, all the GRPs are in compliance. Thank you for your time and cooperation.
- Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
Observation: THE FOLLOWING FOODS WERE BROUGHT DURING INSPECTION AND WERE AT INADQUATE TEMPERATURE: COOKED RICE 119F, COOKED VEGETABLE 114 temperatures.
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. RICE WAS REHEATED TO 157F AND VEGETABLES TO 146 IN OVEN AND THEN PLACED AT THE BUFFET TABLE
- 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: Whole milk 44F, Shreded chadar cheese 44F, Cooked chili 43 all in 1 Dr upright true cooler whose ambiet temperature was 45F
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 PIC adjusted the thermostat on the refrigerator.UNIT WAS ADJUSTED TO MAXIMUM COLD AND UNIT AMBIENT TEMPERATURE WENT DOWN TO 29F WITHIN 30 MINUTES.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Both handwashing sinks were not easily accessible
Correction: cooked bacon was stored around one and a toaster grill placed on the other preventing access by employees for easy handwashing.
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03/03/2015 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, sugar in dry storage
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
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03/21/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/12/2013 | Risk Factor | |
The purpose of this visit is a routine inspection. Observed facility clean and organized.
Facility Data: Water heater: Lochnivar AW 600, which uses 600,000 BTU
- 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:
1) Cooked chili in True 1DR upright cooler at 46F.
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.
- 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:
1) Turbo Air open case observed holding at 46-49F,
2) True 1DR upright cooler observed holding at 46F-50F.
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. MANAGER ADJUSTED BOTH UNITS AND PLACED A CALL TO REPAIR.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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06/06/2013 | Routine | |
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