|
02/23/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C),
The facility couldn't provide a certified food protection manager certificate.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P),
An employee was observed washing their hands without using soap.
Corrective Action: Education was provided about proper hand washing procedures.
2-301.15 Where to Wash (Pf),
An employee was observed washing their hands in the three compartment sink.
Corrective Action: Education was provided to wash their hands at the hand washing sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P),
Raw shelled eggs were stored above ginger and limes in the back room refrigerator.
Corrective Action: Education was provided to the person in charge to move the eggs to the bottom of the refrigerator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P),
Soup (46 degrees F) in the middle refrigerator and Injera batter (54 degrees F) on the food preparation table measured above 41 degrees F.
Corrective Action: The person in charge moved the soup and the injera batter to allow them to rapidly cool. Education was provided to maintain cold holding temperatures to 41 degrees F or below.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf),
The facility was not marking their refrigerated and ready to eat food items held longer than 24 hours with the date of preparation nor with the date of discard.
Corrective Action: Education was provided to the person in charge regarding date marking.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P),
Sanitizer in the three compartment sink measured greater than 200 ppm residual chlorine concentrations.
Corrective Action: The inspector educated the person in charge on maintaining chlorine concentrations between 50-200 ppm.
|
|
09/17/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A pitcher was stored in the basin of the kitchen hand washing sink. Soap was not available at the kitchen hand washing sink.
Corrective Action: The pitcher was moved to an approved location. Soap was provided at the hand washing sink. (Priority Foundation)
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: The following foods were above 41°F in containers throughout the kitchen preparation tables: goat meat 91°F, pasta 77°F-88°F, chicken shawara 78°F and cooked fish 78°F.
Corrective Action: Most foods were reheated to 165°F for hot holding. See voluntary condemnation for details. (Priority)
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several foods requiring date marking were not marked with a discard or preparation date. Items included: cooked foods such as goat meat, rice, sauce, and spinach.
Corrective Action: Education and handout were provided. (Priority Foundation)
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Bulk containers of sugar and flour were not labeled as to their contents. (Core)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: A used dented can of coconut milk was observed in the glass door reach in refrigerator.
Corrective Action: The facility discarded the dented can. Education and handout were provided. (Priority)
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: A small leak was observed on the three compartment sink faucet. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Several kitchen ceiling tiles were in disrepair. (Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light in the cook line ventilation hood was not functioning. (Core)
|
|
10/17/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw liver and raw beef were stored above cut onions in the two door reach in refrigerator. The raw beef and raw liver were moved to the bottom shelf. Corrected on-site.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bucket was stored in the basin of the cook line hand sink. An employee was observed wiping their hands on their cloth apron. The bucket was removed from the hand sink, discussed proper hand washing with the owner. Corrected on-site.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at the cook line hand sink. Soap was provided to the hand sink. Corrected on-site.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of dish soap was stored next to clean dishes and spices on the cook line food preparation table. The soap was moved and stored beneath the three-compartment sink. Corrected on-site.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The green cutting board on the cook line food preparation table was deeply grooved. Food containers in the single door reach in refrigerator were cracked and in disrepair.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine test strips were not available to test sanitizer concentration.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cook line oven was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line vent hood was heavily soiled with dust and debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls surrounding the mop sink were soiled with debris. Food debris was observed on the floor in the dry storage room.
|
