| No violation noted during this evaluation. | 04/05/2016 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). TRUE cooler: Raw shell eggs stored on wire rack shelving with produce below .
The rwa shell eggs in the walk-in were stored properly. (CORRECTED AT INSPECTION)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/20/2015 | Risk Factor | |
This routine inspection is also for the Health Permit Renewal.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed beef, chicken, and pork 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the store room food bins (outsides and tops) and the kitchen fan have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at each toilet. (mens room stall).
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Physical Facilities in Good Repair (repeated violation)
Observation: Dry storeroom tin ceiling (chipping / flaking paint) is not maintained in good repair
Correction: BUDGET to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen hood and floors and walls and pipes all along the cooks line area and the walk-in floor noted in need of cleaning. (grease and dust)
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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07/30/2015 | Routine | |
| No violation noted during this evaluation. | 02/04/2015 | Risk Factor | |
Inspection for the health permit renewal. Permit was revalidated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that several foods were covered with cloth towels / napkins instead of lids, seran, or foil wraps.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages with lids, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Large bag of open rice was stored on the floor of the dry store room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the of the following items have accumulations of grime and debris: kitchen table legs and cart wheels
Correction: utility drawers
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in themens room.
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
- Physical Facilities in Good Repair
Observation: Kitchen wall at the dish machine and the tin roof in the dry store room are not maintained in good repair (chipping paint).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in floor
Correction: cooks line floor noted in need of cleaning.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Shelving, cabinets, drawers all have lots of items that are dusty / greasy because they never get used.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Owners need to go through the facility a section at a time and decide what should be stored away.
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09/22/2014 | Routine | |
Non risk items were discussed with the owner / manager to prepare for routine inspection .
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: In several coolers and in the walk-in cooler there were containers of foods with no covers and foods were stored under wire rack shelving open to possible spillage.
Correction: Prevent CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen prep area is being used for purposes other than washing hands. (food debris, a scrubby pig tail
Correction: and a scrub brush were found in the hand wash sink).
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06/10/2014 | Risk Factor | |
Complaint was that a dead mouse was found under the complainant's table and a dead roach was seen in the ladies room. Manager removed both offending objects at that time. Home Paramount inspects this facility 2 X month. After hearing of the complaint the exterminator is sending out a specialist to follow up. My inspection today showed no light coming from any of the doors into this facility. Doors all seal tight. All the dry storeroom shelving is painted white and there was no visible rodent droppings on food cans, bags, or shelving. All pipes (at wall areas) are sealed tight. Inspection reports as far back as April 2012 reveal no rodent or bug violations. Today, walls, rugs, dining areas, rest rooms, kitchen areas, were all satisfactory. NO VIOLATIONS.
No violation noted during this evaluation. | 01/16/2014 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fresh shell eggs holding out of the cooler at 51 degrees. cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Only bring out from the cooler the amount of eggs you need for a short period of time.
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12/18/2013 | Risk Factor | |
Inspection for the health permit renewal. Permit was revalidated at the facility.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. uncovered open containers of fresh vegetables stored under wire rack shelving
Correction: Store food where it is not exposed to splash, dust, or other contamination or spills to prevent contamination.
- Physical Facilities in Good Repair
Observation: Dry storage room ceiling (chipping paint) is not maintained in good repair
Correction: Budget to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/28/2013 | Routine | |
Facility has purchased a new deli-top
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw shell eggs stored on three different shell...some over produce and some over RTE foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Partially cooked battered chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. It would be better to keep the chicken refrigerated after partilly cooking and then bring out small amounts to set by the fryer which will be used up quickly.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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05/02/2013 | Risk Factor | |
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