- Miscellaneous sources of contamination observed. Observed non handled scoops being stored on rice in rice cookers.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- TCS foods were not being held at the proper temperature. PHF's (ex=raw seafood, cooked chicken) were holding at 46F and 47F in the two door reach-in cooler
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were not date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or adjust two door reach-in cooler to maintain PHF's at or below 41F.
- Observed re-use of single-service or single-use articles. Observed food products being stored in opened cans.
Single-service and single-use articles may not be reused. Properly store all food products in food grade containers.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize interior/exterior of coolers. shelving and storage racks to remove build-up.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed a direct drain on the food preparation sink.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Observed no service sink or curbed cleaning facility as required.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Until provided, all waste water shalll be disposed of in the toilet and not in the food preparation sink.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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11/30/2015 | Standard Inspection |
Discussed exclusions and restrictions
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the coolers were not date marked.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours.
- PHF's in the two door reach-in cooler were holding at 46F to 47F.
PHF's were cold held at or below 41F to minimize microbial growth.
PHF's were hot held and thawed properly. Discussed cooking, cooling, reheating procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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11/30/2015 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required. During inspection time kitchen workers did not wash hand when needed.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Critical: Raw animal food was not being cooked to the required temperature. Chicken Tika was pulled from ovens before reaching 165F Chicken pieces were returned and kept cooking until 172F was reached.
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule .
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Chicken in prep cooler @ 47F since night before. Food items discarded.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Critical: TCS foods were not being held at the proper temperature. Chicken Tika in top of prep cooler was found at 47F. Discarded.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. REmoved and new ones to be ordered.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Food equipment surfaces are not cleaned at the required frequency. Top Edges of prep coolers around cutting boards, shelving in walk in coolers.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Prep sink drain line is tied into the floor drain.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Observed a build-up of dirt and debris. Clean floor of walk in cooler and discontinue use of cardboard as a floor covering.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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07/23/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters. Chicken Tika prepared day before not cooled rapidly, found at 47F.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Raw animal food was not being cooked to the required temperature. Chicken Tika was pulled from oven at 138F. Chicken was returned and cooked to 178F.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time as required to destroy pathogens that could cause a foodborne illness.
- Time/temperature controlled for safety foods were not being held at the proper temperature. Chicken TIka in prep cooler found holding at 47. Discarded.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Place advisory on menu, table top, signs visible to patron.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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07/23/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
- Observed dishwasher smoking and wash hands with water only prior to dishwashing.
Employees shall wash hands as needed using proper procedures to prevent cross contamination
Discussed handling ready to eat foods with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Curry sauce was cooling at 50F in a 5-gallon bucket from overnight in the walk-in cooler.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller.
PHF's were cold held, hot held and date marked properly. Discussed cooking, thawing and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
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11/25/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. Observed dishwasher smoking cigarette and washing hands after with water only.
Employees shall wash their hands with warm water and soap and dry with a disposable towel to prevent contamination. Employee re-washed hands properly.
- Critical: Observed improper method for cooling TCS foods. Observed curry sauce cooling at 50F in bulk in the walk-in cooler from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wand, shallow pans or a blast chiller. Item voluntarily discarded.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize interior/exterior of coolers and shelving of walk-in cooler to remove build-up.
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11/25/2014 | Standard Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed PHF's date marked as 5/30.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours. Item voluntarily discarded. Correct By: 10-Jun-2014
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. The needle in the thermometer was not in working order.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit. Provide a properly calibrated metal stem probe thermometer (0-220F). Correct By: 10-Jun-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided Provide chlorine test strips (50-200ppm). Correct By: 10-Jun-2014
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized Thoroughly clean and sanitize exterior of coolers and shelving of walk-in cooler to remove build-up..
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06/10/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures with employees
Ready to eat foods were handled with proper glove, utensil use
Employees are knowledgeable to food safety questions
Food products received from approved sources
- Observed food products in the walk-in cooler past seven days from when the food was prepared. Date marked 5/30.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours, Item voluntarily discarded.
Raw animal foods were properly stored in a manner as to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals are properly stored in a manner to prevent chemical contamination
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06/10/2014 | Critical Control Point Inspection |
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