Discussed active managerial control. Please provide a spec sheet for the new cooler upon installation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: GRAPE LEAVES AT 44F, YOGURT AT 45F, 47F IN THE DISPLAY COOLER.
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. MOVED FOOD TO ANOTHER COOLER. UNIT WILL BE REPLACED WITH ANOTHER COOLER. NO FOOD FOR SALE WILL BE KEPT IN THE DISPLAY COOLER UNTIL IT IS REPLACED. PLEASE EMAIL A COPY OF THE SPEC SHEET FOR THE NEW COOLER TO THE HEALTH DEPARTMENT.
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03/07/2016 | Routine | |
Discussed active managerial control. good sanitation and the manager coached staff. Note to Manager:
1) Please email a copy of the service report for the 1DR Kelvinator Prep Cooler to the Health Department within 3 days. Adjust the defrost cycle on the display cooler by the register to have the cycle run after hours.
2) Lemon butter sauce for the meats must be maintained at proper hot holding temperatures.
3) Remember to rapidly reheat foods prior to placing in hotwell.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SALMON STORED OVER BUTTER AND RAW GROUND BEEF STORED OVER ONION IN THE 1DR KELVINATOR COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. REARRANGED FOOD. WILL STORE RAW AND READY-TO-EAT FOODS IN SEPARATE LOCATIONS IF STAFF CANNOT BE TRAINED TO PREVENT CROSS-CONTAMINATION.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: BEEF STEW WAS NOT REHEATED PRIOR TO PLACING IN HOTWELL FOR HOT HOLDING. BEEF STEW WAS AT 99F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. REHEATED FOOD.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR KELVINATOR PREP COOLER AT 44F
Correction: DISPLAY COOLER AT 60F.
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09/11/2015 | Routine | |
Note to Manager:
1) Transfer prepped raw meats in a manner that prevents juices from dripping on the kitchen floor.
2) Provide service reports for the dishmachine and the handsink to the Health Department.
3) Train staff on cross contamination prevention and use active managerial control to check the coolers to ensure long term compliance.
4) Observed good handwashing and proper food temperatures.
- 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: COOKED BREAD
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. DISCARDED BREAD AND FOOD EMPLOYEE USED TONGS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RW CHICKEN STORED OVER RAW GROUND BEEF IN THE 1DR KELVINATOR COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). REARRANGED FOOD AND TRAINED STAFF. FOOD ESTABLISHMENT HAS A CROOS CONTAMINTION PREVENTION POSTER. MANAGER WILL CHECK THE COOLERS FOR PROPER STORAGE FOR LONG TERM COMPLIANCE.
- Equipment / Good Repair / Operation
Observation: OBSERVED THAT THE HANDSINK BY THE 3 VAT SINK IS IN DISREPAIR.
Correction: REPAIR THE HANDSINK AND PROVIDE A SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 VAT SINK is blocked, 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. REMOVED BRUSHES AND TRAINED STAFF.
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04/11/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1) raw beef over raw fish in Kelvinator 1dr upright cooler, 2) raw beef and raw chicken stored together in walkin cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM rearranged raw fish over raw beef in Kelvinator 1dr upright cooler and seperated the raw beef and raw chicken into seperate containers in the walkin cooler
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in between equipment
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: 1) provolone cheese 45F, american cheese 45F in Delfield 2drawer cooler, 2) raw beef 47F, raw lamb 44F in Kelvinator 1dr upright cooler, 3) hummus 50F, yogurt 47F in Koolit glass display cooler
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. All items were place back into the walkin cooler to cool back down.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Koolit glass diplay cooler 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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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10/24/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit Raw chicken was stored above sliced tomatoes in walk in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: falafel on steam table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Falafel was discarded
- 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: feta cheese , sliced tomatoes in dr prep unit
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.
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06/04/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/15/2014 | Pre-Opening | |
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