- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored above tahini sauce.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment (several refrigeration units) not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
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01/08/2016 | Routine | |
Operator is temporarily holding product on ice baths, in the top of the cooler. The reciept from the repair technician was provided to the inspector explaining that a part was being ordered and the technician was going to arrive the following day (09/26) to service the machine.
The inspector will return Monday to check the unit.
Operator ordered test strips that are to arrive on Tuesday.
- 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 (repeated violation)
Observation: Make table cooler and the three door reach-in are not working properly to hold foods at 41 F or below.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/25/2015 | Follow-up | |
TCS foods in the make table were discarded by the operator. Products in the three door reach-in were either moved to the walk-in cooler or discarded.
Starting to get dust on the ceiling. This area should be cleaned.
A follow-up inspection will occur on/about September 25, 2015.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. No soap being used to wash hands
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed an employee handling chemicals and food, while wearing the same pair of gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils used for the crepe machine observed being stored in a container of water.
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* (repeated violation)
Observation: Foods in the prep cooler and the three door reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Temperature Measuring Devices
Observation: Thermometers were needed in the true three door cooler and the hot point refrigerator.
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 (repeated violation)
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.
- 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 (repeated violation)
Observation: Make table cooler and the three door reach-in are not working properly to hold foods at 41 F or below.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dirty container with dirty utensils being stored on the food preparation table.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash, rinse and then place dishes on a rack to dry, without sanitizing.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. (fruit flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/11/2015 | Routine | |
Visited the facility on 4/15/15 at 3:48 pm - 4:45 pm. The thermostat in the MUT had just been replaced at 3 pm that day. Cold foods had been put in a hot unit. The unit was found at 50 F and foods at 59 F. Food was immediately removed and returned to the 3-door RIC. The MUT unit was NOT to be used until the thermostat was holding at 41 F or less.
On 4/16/15 at 11:30 am the repair technician returned to the facility to adjust the new thermostat installed the previous day. Today, at 3:50 pm the temperatures are good. Food was placed in the cold MUT unit at 1:30 pm today (once the technician confirmed good temperatures), and all product is under 41 F during the re-inpsection.
Corrected violations from 4/3/15:
1. MUT cooler has been repaired and is holding product at 41 F or less.
2. Thermometers are present in all units.
3. 2 metal stem thermometers present and properly calibrated.
The facility must still purchase a quaternary ammonia test kit to be used with the steramine tablets. A chlorine test kit was present, but bleach is not intended to be used as the normal sanitizer for food contact surfaces.
An employee that works at this facility must secure ServSafe certification. A law goes into effect 7/1/15 that requires at least one food handler to be trained and certified.
- 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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04/16/2015 | Follow-up | |
Provided and discussed FDA form 1-B to operator. Forms provided in Arabic and Spanish.
A follow-up inspection will occur on/about April 14, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grape leaves, garbanzo beans and cheese sauce cold holding at improper temperatures. Temperatures of the garbanzo beans and grape leaves in the make table, were elevated. These items were discarded. Cheese sauce was observed being stored on the grill. Operator explained that cheese sauce had recently been placed on the grill. If facility plans on storing cheese sauce on grill for hot holding, product must maintain 135 degrees F or above.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: Thermometers are needed in the polar quest freezer, Frigidaire freezer, and the freezer portion of the Kenmore refrigerator/freezer.
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
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.
- 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 - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the make table cooler observed at 60 F. Data logger was placed in the refrigerator to monitor the cooler over a two hour period. Ambient air temperature ranged from 42-57 degrees F. All TCS (time control for safety) foods are to be removed from this cooler until it can be serviced.
Correction: Repair the make table 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 make table cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/03/2015 | Routine | |
Adequate thermometer, steramine tablets for sanitizer, and test kit. Reviewed employee and policy is in place. Signed copies should be on file during next inspection.
Notes:
1. Additional hand sink is to be installed within the next 30 days.
2. MUT cooler was NOT functioning properly when the owner came in this morning. The unit is emptied out each night, and product is being kept on an ice/water bath in the top of the unit until it can be repaired. Service technician is scheduled to come in tonight. The elevated temperatures noted above were resolved by putting the crepe batter and bags of sliced cheeses in ice/water baths so they can be kept out on the counter for use (until MUT is repaired). The container of raw chicken was moved so it could drop down into the ice/water bath in the top of the MUT cooler.
3. All utensils must be stored dry when not in use on a clean and dry surface.
4. Get a new thermometer to leave in the household RIC/RIF for monitoring of air temperature of the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheeses, crepe batter, tziki sauce, and raw chicken cold holding at improper temperatures in the MUT cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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12/11/2014 | Routine | |
Suppliers
No violation noted during this evaluation. | 11/12/2014 | Pre-Opening | |
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