The purpose of this visit was to conduct a risk-factor assessment. There were no food preparation at the time of inspection.
No violation noted during this evaluation. | 03/04/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Per discussion, the smoked salmon or wild salmon is purchased from local retail/grocery. No parasite destruction letter was available. The grocery receipt was reviewed.
- Update the menu with consumer advisory and provide a copy of updated menu to the Health Department within 30 days.
- Provided a copy of cross contamination prevention guidelines.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Mini Bun for hamburger
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food item was discarded. Discussed with the person-in-charge.
- 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: Raw Hamburger meat over ready to eat food items.
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. Provided a copy of cross contamination prevention guidelines and discussed with the PIC. Food item was re-located.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: NY Bagel Platter w/Smoked Salmon, Cucumber Roulade.
Correction: 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. Update the consumer advisory on the menu and provide a copy to Health Department with in 30 days. Instructions was provided to the PIC.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: Cucumber Roulade and NY Bagel Platter w/Smoked Salmon
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". Update the consumer advisory on the menu and provide a copy to Health Department with in 30 days.
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09/11/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- No observations of cooking processes during inspection.
- Gave instructions to set up wiping buckets and sanitizer sink appropriate way.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Sliced cheese in the Beverage-air 2-Dr prep cooler, Opened packages of bulk cheese and opened packages of bulk deli meats in the Beverage-Air 2-Dr upright and walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food items were date marked.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine sanitizer solution on wiping bucket was measured 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 sanitizer solution between 50 - 100 ppm. Verify concentration using the appropriate test kit. Discussed with the person-in-charge (PIC) about the chlorine concerntration level requirement. Gave instructions to use 3-vat sanitizer sink for sanitizer solution and provided the appropiate mesurement of chlorine lavel for the sanitizer sink to meet the requirement.
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04/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration in wiping cloth bucket: 200 ppm.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Beverage crates used as shelving near walk-in coolers and loft storage area.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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11/13/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation with focus on risk factors. No food preparation in progress at the time of the inspection. Discussed importance of maintaining temperature logs for catered hot and cold foods, including temperatures when leave facility and delivery temperatures. Chlorine sanitizer concentration in 3 vat sink initial/final: >200/150 ppm.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Containers of single serve items in upper storage area stored direcly on floor.
Correction: Store single serve items a minimum of 6" above the floor.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution in the wiping cloth bucket was measured at >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 at 50-200ppm. Verify concentration using the appropriate test kit. NOTE: PIC reduced concentration to required level.
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07/11/2014 | Routine | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 05-03-14 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment addition/replacements/changes are allowed without approval by Health Departmet.
No violation noted during this evaluation. | 06/05/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
1. The installed ceiling tiles over the kitchen, ware washing and rest room do not meet code requirements, and are not the tiles on approved plans. The ceiling tiles at the stated locations (kitchen, ware washing and rest room) shall be smooth, nonabsorbent and washable.
2. The two hoods have not been caulked to walls.
3. The space between the walk-in refrigerator and walk-in freezer has not been sealed.
4. The space between the walk-in refrigerator and the wall has not been sealed.
5. The space between the walk-in freezer and the wall has not been sealed.
6. The grease interceptor has not been sealed to the floor.
NOTE:
(a) The dry goods storage room where the walk-in refrigerator/freezer, and 2D upright reach-in refrigerator are located has no ceiling, and thus it is open to the roof. Special/Professional cleaning methods shall be provided for the lower surfaces of the roof.
(b) The establishment has a garage type door that opens to the dry goods storage room for delivery services. This door shall remain closed when not in use for deliveries.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 06/03/2014 | Pre-Opening | |
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