- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The concentration of sanitizer for the mechanical dishwasher is at 0 ppm.
Correction: Repair the mechanical dishwasher so it provides the appropriate concentration of sanitizer. Note: A service technician was called and the dishwasher repaired, providing 100 ppm during this inspection. RECORD THE SANITIZER CONCENTRATION DAILY FOR 1 MONTH USING THE LOG SHEET PROVIDED. AFTER 1 MONTH, TEST AS OFTEN AS NECESSARY TO ENSURE PROPER SANITIZER CONCENTRATION.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring that equipment is monitored and functioning properly - the mechanical dishwasher was repaired by a service technician on 3/9/16 but continues to not provide required sanitizer concentration.
Correction: The person in charge shall ensure that equipment is monitored and functioning and ensure safe food handling practices.
- PROPER COOLING METHODS - CRITERIA (corrected on site) (repeated violation)
Observation: Curry sauce was not being cooled properly - a large volume of the curry sauce was placed in a covered pan in the top section of the prep cooler.
Correction: Cool food in equipment with capacity for cooling, NOT in a prep cooler. Also, use rapid cooling methods described in 3-501.15.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory is provided on the menu for the steaks that may be served undercooked.
Correction: Provide a consumer advisory on the different menus (dinner, take-out) AND place an asterisk next to the steaks listed on the menu to draw attention to the footnote consumer advisory.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A QUATERNARY AMMONIUM COMPOUND test kit is not available for checking sanitizer concentrations.
Correction: Provide a QUATERNARY AMMONIUM COMPOUND test kit or other device for measuring the concentration of sanitizing solutions.
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03/18/2016 | Follow Up | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH (corrected on site)
Observation: Employee is unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness including but not limited to vomiting, diarrhea, fever with sore throat and lesions and explain the requirements for reporting to the person in charge.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: All Potentially Hazardous Food (PHF) including seafood, chicken, eggs, cooked vegetables, and cooked rice in the prep cooler was cold held between 47°F - 52°F.
Correction: Maintain cold PHFat or below 41°F. Do not store PHF in the prep cooler until it is repaired. Note: All PHF was discarded during this inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The concentration of sanitizer for the mechanical dishwasher is at 0 ppm.
Correction: Repair the mechanical dishwasher so it provides the appropriate concentration of sanitizer. Use the 4-compartment sink for sanitizing until it is repaired.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring that equipment is monitored and functioning properly (i.e. mechanical dishwasher, prep cooler) and not ensuring that employees are utilizing safe food handling practices such as proper cooling techniques and are educated regarding illness policies.
Correction: The person in charge shall ensure that equipment is monitored and functioning and train employees regarding safe food handling practices and illness policies.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods were observed for fried chicken and for containers of sauces. Fried chicken was cooling in a tightly covered pan in the True 2-door cooler. Several containers of sauces were cooling in an ice bath, causing the ice to melt rapidly.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided on the menu for the steaks that may be served undercooked.
Correction: Provide a consumer advisory on the different menus (dinner, take-out) AND place an asterisk next to the steaks listed on the menu to draw attention to the footnote consumer advisory.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A QUATERNARY AMMONIUM COMPOUND test kit is not available for checking sanitizer concentrations.
Correction: Provide a QUATERNARY AMMONIUM COMPOUND test kit or other device for measuring the concentration of sanitizing solutions.
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03/09/2016 | Routine | |
| No violation noted during this evaluation. | 09/22/2015 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Lettuce was stored under raw shell eggs in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Egg drop soup, hot/sour soup, and curry broth were sitting out on the cook line without temperature control and were holding at 107°F, 104°F, and 128°F respectively.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Note: The soups were discarded during this inspection and the broth was reheated to 165°F during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially Hazardous Food (PHF) including chicken, pork, and cooked broccoli in the 3-door prep cooler were cold held between 48°F-55°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Do not store PHF in the prep cooler until it is repaired. Notify the health department when repairs are made. Note: All PHF was discarded during this inspection.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: There is no thermometer in the bar GE cooler.
Correction: Place a thermometer in the bar GE cooler.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-service articles such as cups are being stored under unprotected sewer lines in the basement.
Correction: Relocate the single-articles so they are not subject to contamination or provide a shield for the sewer lines.
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09/17/2015 | Routine | |
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Sanitizer soluiton buckets were made and the towels were transferred into the buckets.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Two ice makers, a domestic freezer are is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the microwave and the doors of the coolers have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in the hood and above the kitchen are not shatter resistant and/or are missing light shields.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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03/27/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Vegetable beef soup in pan on table is hot held at 93°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Soups, sauces, and other cooked potentially hazardous foods shall be maintained hot at 135 degrees F or above, or cooled using a quick chill method. Potentailly hazardous foods shall NOT be stored out at room temperature, even if they are reheated to order. Soup in shallow pan (small quantity) was placed in cooler.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water faucet at handwashing sink is in disrepair. No hot water is provided.
Correction: Provide hot water at handsink. Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in kitchen are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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03/11/2014 | Routine | |
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