|
02/10/2022
Inspection, Re-Inspection
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An employee beverage was stored on the preparation table near the cook line during active food preparation.
Corrective action: The person in charge moved the beverage to an approved location.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed donning gloves before first washing their hands.
Corrective action: The employee was educated on proper hand washing.
2-301.12 Cleaning Procedure (P)
- An employee was observed washing their hands without soap in the hand sink near the cook line.
Corrective action: The employee was educated on proper hand washing procedures.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not available at the hand sink near the walk-in refrigerator.
Corrective action: The person in charge provided soap.
|
| 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)
- Raw shrimp (48°F), raw lamb (52°F), and raw chicken (50°F) measured greater than 41°F in the cold-top refrigeration unit across from the fryer on the cook line.
Corrective action: The person in charge was educated on proper cold holding temperatures.
|
| 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)
- Time/Temperature Control for Safety Foods throughout the facility that last longer than 24 hours were not marked with the date they were prepared.
Corrective action: The person in charge was educated on proper date marking practices.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw chicken was observed thawing in stagnant water (52°F) in a container on the preparation sink.
- Raw lamb was observed thawing in stagnant water (48°F) in a container on the preparation sink.
Corrective action: The person in charge moved the raw chicken and raw lamb to the walk-in refrigerator.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
- A food probe thermometer measuring 0-220°F was not available at the facility.
Corrective action: The person in charge will obtain a food probe thermometer.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.13 Insect Control Devices, Design and Installation (C)
- A fly swatter was stored at the bar.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A wiping cloth bucket was stored on the floor at the bar.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- Numerous spoons were stored in stagnant water (62°F) in a container across from the cook line.
- A scoop in the rice grain container near the back door was stored with the handle touching the food product.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.16 Nonfood-Contact Surfaces (C)
- Tape was observed lining the drain pipe below the preparation sink.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- Quaternary ammonium test strips were not available at the facility.
Corrective action: The person in charge ordered test strips immediately.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The ceiling throughout the facility was soiled.
|
|
02/04/2022
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11(C)(6) Demonstration (Pf)
-The person in charge was not able to state the required cooking temperatures and times for chicken and lamb.
Corrective action: Discussed proper cooking temperatures and times with the person in charge.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
-The facility did not have a written employee illness agreement in place.
Corrective action: Provided a written employee illness agreement to the person in charge.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
-The facility did not have a procedure for responding to vomiting and diarrheal events in place.
Corrective action: Provided a handout on responding to vomiting and diarrheal events to the person in charge.
|
| 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 the use of soap and paper towels.
-An employee was observed washing their hands without the use of soap.
Corrective action: The person in charge educated the employees on how to properly wash their hands.
2-301.14 When to Wash (P)
-An employee was observed donning gloves without first washing their hands.
-An employee was observed handling soiled dishes then changing tasks to handling clean dishes without first washing their hands.
Corrective action: Employees were educated on when to wash their hands.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-An employee was observed filling a container of water and rinsing a cloth in the hand sink to the right of the cook line.
-The hand sink to the right of the two door reach-in refrigerator was blocked by a trash can making it inaccessible.
-A wiping cloth bucket was stored in the basin of the hand sink at the bar.
Corrective action: Educated the person in charge on using hand sinks for handwashing only. The person in charge moved the trash can and wiping cloth bucket making the hand sinks accessible.
6-301.11 Handwashing Cleanser, Availability (Pf)
-Soap was not provided at the hand sink at the bar.
-Soap was not provided at the hand sink to the right of the two door reach-in refrigerator.
Corrective action: Discussed providing soap at hand sinks at all times with the person in charge.
6-301.14 Handwashing Signage (C)
-Handwashing signage was not provided at the hand sink at the bar.
Corrective action: Signage was provided.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw chicken was stored above milk in the walk-in refrigerator.
Corrective action: The person in charge moved the raw chicken below the milk.
|
| 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)
-Hummus (47°F) in the cold top reach-in refrigerator across from the fryer measured greater than 41°F for longer than four hours.
-Tomato cream sauce (44°F) in the cold top reach-in refrigerator across from the stove top measured greater than 41°F for longer than four hours.
Corrective action: The person in charge discarded the above food product. See voluntary condemnation.
|
| 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)
-Date marking was not utilized throughout the facility for time/temperature control for safety foods.
Corrective action: Educated the person in charge on proper date marking techniques.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
-Two chemical spray bottles stored in the mop sink were not labeled as to their contents.
Corrective action: The person in charge labeled the bottles as to their contents.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (C)
-Actively cooling cooked chicken was stored in a tightly sealed container in the walk-in refrigerator.
Corrective action: The person in charge removed the lid and was educated on proper cooling practices.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
-Raw chicken was observed thawing in stagnant water (51°F) near the preparation sink.
Corrective action: The person in charge was educated on proper thawing techniques.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
-Ambient air thermometers were not present in refrigerators throughout the facility.
4-302.12 Food Temperature Measuring Devices (Pf)
-A food probe thermometer was not available at the facility.
Corrective action: The person in charge will obtain a food probe thermometer.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Two bulk containers of spices on the dry storage rack near the cook line were not labeled as to their contents.
-Two bulk containers of spices on the shelving units near the back door were not labeled as to their contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
-The back door was propped open upon inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Bulk containers of sauces and gallons of milk were stored on the floor in the walk-in refrigerator.
-Bulk containers of spices were stored on the floor in the dry storage area near the back door.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
-A rice scoop was stored in stagnant water (105°F) near the rice cooker.
-The scoop was stored with the handle touching the food product in the ice basin at the bar.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking on the vent hood was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The door gasket on the cold top reach-in refrigerator across from the fryer was torn.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Quaternary ammonium test strips were not available at the facility.
Corrective action: The person in charge will obtain test strips.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
-The faucet on the hand sink near the two door reach-in refrigerator was leaking upon inspection.
-The faucet on the hand sink near the two door reach-in refrigerator was loose.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
-The caulking on the three compartment sink was soiled.
-The ceiling throughout the kitchen was soiled.
-The wall above and below the preparation sink was soiled.
-The caulking on the hand sink near the two door reach-in refrigerator was soiled.
|
|
06/04/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P):
An employee washed their hands without using soap at the hand sink across from the tandoori on the cook line. Corrective action: Discussed proper hand washing procedures with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf):
Hot water of at least 100°F was not provided at the hand sink across from the tandoori on the cook line.
Hot water of at least 100°F was not provided at the hand sink to the right of the two door stand up freezer. Corrective action: The person in charge stated they have a maintenance company coming to repair the water issue.
6-301.14 Handwashing Signage (C):
Hand washing signs reminding employees to wash their hands prior to returning to work were not posted at the hand sink in the bar area and the hand sink across from the tandoori on the cook line. Corrective action: Hand washing signs were provided at the time of inspection.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
The hand sink to the right of the two door reach in freezer was obstructed from use with a linen bag. Corrective action: Discussed keeping all hand sinks unobstructed at all times with the person in charge.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P):
Raw shell eggs were stored above tomatoes in the walk in refrigerator. Corrective action: The person in charged moved the raw shell eggs to an appropriate shelf.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P):
Cooked lamb measured 45°F-62°F after cooling for more than six hours in a container with a lid in the walk in refrigerator. Corrective action: The lamb was discarded. Discussed proper cooling time and temperature parameters with the person in charge.
Cooked onion measured 46°F after cooling for more than six hours in a container with a lid in the right two door cold top reach in refrigerator on the cook line. Corrective action: The onions were discarded.
|
| 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):
The following items measured greater than 41°F in the left two door cold top reach in refrigerator on the cook line: white meat chicken (45°F), dark meat chicken (47°F), diced tomatoes (45°F), and lamb (45°F).
The following items measured greater than 41°F in the right two door cold top reach in refrigerator on the cook line: shrimp (45°F), lamb (46°F), and chicken 45°F). Corrective action: Discussed proper cold holding temperatures with the person in charge and proper storage levels of food product.
|
| 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):
A date marking system was not utilized in the facility for all prepared ready to eat foods. Corrective action: A date marking guidance document was provided to the person in charge.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C):
A gap was present at the back kitchen exit door.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C):
A rice scoop was stored in room temperature water (70°F ) on the table behind the rice cooker in the front of the kitchen.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C):
The gasket on the right two door cold top reach in refrigerator on the cook line was torn.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C):
Duct tape was present on the corner wall to the right of the mop sink.
The base coving was separated from the wall to the right of the ice well in the bar.
6-501.12 Cleaning, Frequency and Restrictions (C):
The ceiling above the cook line was soiled.
The wall above the front service line in the kitchen was soiled.
The ceiling in the back kitchen dish washing area was soiled.
The wall below the food preparation sink was soiled.
|
|
03/12/2020
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water of at least 100°F was not provided at the hand sink to the right of the cook line. Corrective action: The manager stated they had called a plumber to fix the cracked hot water handle.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of coconut milk were stored with wholesome cans on the rack to the left of the two door stand up freezer. Corrective action: The dented cans were moved to a segregated area to be returned to the vendor.
|
| 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)
A date marking system was not utilized in the facility for all prepared ready to eat foods. Corrective action: The inspector provided guidance on date marking to the manager.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
A gap was present at the back kitchen exit door.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
A box of red onions was stored on the floor below the dry storage rack to the left of the two door stand up freezer.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer bucket in the kitchen measured less than 200ppm quaternary ammonium.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in room temperature water (68°F) on the table to the left of the rice cooker.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The plastic shelf protectors were torn on the rack to the left of the three compartment sink.
The paint was chipped on the racks in the walk in refrigerator.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hood flashing above the cook line was missing in areas.
The seal on the three compartment sink was missing in areas.
The seal on the food preparation sink was missing in areas.
4-501.12 Cutting Surfaces (C)
The cutting boards throughout the kitchen were scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the fryer, saute oven and single burners on the cook line was soiled.
The interior of the two door and three door cold top reach in refrigerators on the cook line was soiled.
The exterior of the hood above the cook line was dusty.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles above the cook line were dusty.
The ceiling tiles in the back preparation area and above the walk in refrigerator were dusty.
The wall to the right of the hand sink on the cook line was soiled.
The seal around the toilets in the men's and women's restrooms was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Employee jackets were stored along with clean dishes and food items in the dry storage area.
|
|
11/13/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(H) Person-In-Charge-Duties (Pf)
Cooling time and temperatures were not being routinely recorded by employees. Corrective action: Education on the cooling process was provided during the inspection.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Towels were stored in the basin of the hand sink in the bar. Corrective action: The towels were removed from the hand sink immediately.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Raw salmon and raw shrimp were stored above ready to eat food in the two door cold top reach in refrigerator across from the tandoor. Corrective action: The manager moved the raw product behind the ready to eat foods immediately.
|
| 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)
Date marking was not utilized for ready to eat foods throughout the facility. Corrective action: Guidance was provided on date marking at the time of inspection.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
Onion sauce was improperly cooling in 52°F water on the shelf across from the mop sink.
Onion sauce (127°F) was improperly cooling at room temperature on the three door cold top refrigerator on the cook line.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Numerous containers of sauce were not labeled as to their contents on the cook line.
|
| 42 - Good Retail Practices |
| Washing fruits & vegetables |
|
Inspector Comments: 3-302.15 Washing Fruits and Vegetables (Pf)
The manager stated onions were not washed prior to being prepared.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in 107°F water on the rack in between the cold top refrigerators on the cook line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes were stacked wet on the rack across from the mop sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The plastic shelf protectors were torn on the rack to the left of the three compartment sink.
The paint was chipped on the racks in the walk in refrigerator.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gasket was torn on the two door cold top reach in refrigerator across from the tandoor on the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the wall on the hand sink on the cook line.
The seal was separated from the wall on the hood flashing above the cook line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall and ceiling was dusty above the walk in refrigerator.
The wall was dusty above the food preparation sink.
The ceiling was dusty above the cook line.
The seal was soiled around the toilet in the women's restroom.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving was missing below the plate shelf in the front of the kitchen.
|
|
05/10/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
Paper towels were not readily available at the hand sink in the dish washing area. The manager replaced the missing paper towels immediately.
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was readily accessible at the hand sink to the right of the cook line. An employee turned the hot water immediately.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Shell eggs were stored above ready to eat foods in the walk in refrigerator.
|
| 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)
Prepped food items being held for more than 24 hours were not properly dated throughout the kitchen.
Commercially prepared dressing were not labeled with an open date on the container. Discussed proper date marking with the manager.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
Sauce was improperly cooling with a lid in the three door cold top refrigerator at the end of the cook line.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Shrimp (62°-72°F) was improperly thawing in room temperature water.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
An ambient air temperature measuring device was not present in the three door reach in refrigerator at the end of the cook line and in the two door cold top reach in refrigerator across from the single burner on the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Peanuts were stored unprotected from contamination in the dry storage area.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer bucket measured less than 200ppm quaternary ammonium underneath the hot holding unit in the front of the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in 104°F temperature water on the rack in between the two cold top reach in refrigerators on the cook line.
Scoops without handles were stored in contact with food product on the rack across from the mop sink.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Several single use food containers were re used for other food products in the walk in refrigerator.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the wall on the hood flashing above the cook line.
The seal was separated from the floor around the toilet in the men's restroom.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The rack was soiled in between the two cold top reach in refrigerators on the cook line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The vent cover was not attached to the ceiling in the women's restroom.
6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled underneath the food preparation sink.
The ceiling was dusty above the cook line.
|
|
01/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a Certified Food Protection Manager Certification from an accredited program.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not present at the hand washing sink across from the dish washing machine and at the hand sink to the right of the spice rack.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Ice was present in the basin of the hand sink to the right of the spice rack. Debris was present in the basin of the hand sink across from the dish washing machine. Discussed using all hand sinks for washing hands only with the manager.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of ketchup and a dented can of coconut milk were stored with wholesome cans on the rack to the right of the walk in refrigerator. Discussed dented can policy with the manager.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above ready to eat foods in the walk in refrigerator. The chicken was moved below the ready to eat foods. Discussed proper food storage levels with the manager.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Coolin
Lentils (130°F) and cooked vegetables (101°F) were improperly cooling on the rack to the left of the walk in refrigerator. The items were put on an ice bath and put in the walk in refrigerator immediately.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Ranch dressing (62°F) and honey mustard (52°F) were above 41°F in an ice bath on the table to the right of the hot holding unit in the front of the kitchen. Discussed proper cold holding temperatures with the manager.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several containers of spices were not labeled as to their contents on the cook line and on the rack across from the mop sink.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Bags of onions were stored on the floor in front of the mop sink across from the dish washing area.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in 62°F water on the cook line. A scoop without a handle was stored in contact with food on the rack across from the mop sink.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes were wet stacked on the rack across from the mop sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets were torn on the two door stand up reach in refrigerator at the end of the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was missing between the hood flashing and the wall above the cook line.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chlorine test strips were not readily available at the facility. Correct immediately.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The rack was soiled across from the saute oven on the cook line. The exterior of the single burner was soiled on the cook line.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
Hot water was not provided at the food preparation sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving was missing to the left of the two door stand up refrigerator at the end of the cook line.
6-501.12 Cleaning, Frequency and Restrictions (C)
The seal was soiled on the three compartment sink. The wall was soiled beneath the dish washing machine. The wall was soiled above the stand up two door refrigerator. The ceiling was soiled above the stand up two door refrigerator. The ceiling was soiled above the cook line. The ceiling was soiled in the food preparation area. The wall was soiled beneath the hand washing sink to the right of the spice racks.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
The lights were unshielded in the dish washing and food preparation areas.
|
|
08/01/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of liquor was adulterated with several fruit flies in the bar area. Discussed with manager and discarded liquor.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw salmon, shrimp and scallops were stored above ready to eat food in the cold top reach in refrigerator across from the saute oven on the cook line. Raw chicken was stored above ready to eat food in the cold top reach in refrigerator across from the clay oven on the cook line. Raw salmons and raw chicken were stored above ready to eat food in the walk in refrigerator. All raw items were moved underneath ready to eat product. Discussed proper storage levels with the manager.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A stainless steel scrubber pad was stored in the basin of the hand sink to the right of the single burner on the cook line. The manager removed the scrubber immediately. Discussed the importance of using the hand sink for only washing hands with the manager.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided at the hand sink to the right of the single burner on the cook line. The manager turned the hot water on at the hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical spray bottles were not labeled as to their contents in the mop sink. Discussed properly labeling chemical spray bottles with the manager.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squeeze bottles were not labeled as to their contents in the cold top reach in refrigerator across from the saute oven on the cook line or on the preparation table at the front of the kitchen.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked cauliflower was improperly cooling at room temperature on the rack to the right of the reach in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking was in disrepair on the hood flashing on the cook line. The door gaskets were torn on the two door reach in refrigerator on the cook line.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking was in disrepair on the three compartment sink.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in 73°F water on the rack in between the cold top reach in refrigerators on the cook line.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Boxes of single service items were stored on the floor in the front of the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The base coving was missing to the left of the two door reach in refrigerator on the cook line. The ceiling and wall were dusty by the two door reach in refrigerator. The ceiling was soiled above the cook line. The ceiling was dusty above the food preparation table in the back kitchen area. The ceiling was dusty above the walk in refrigerator.
|
|
04/17/2018
Inspection, Routine
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees could not demonstrate knowledge of proper holding temperatures, cooling methods and parameters, hand washing and bare hand contact. Inspector recommended food safety education for all staff.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat naan bread with bare hands. Inspector discussed bare hand contact with the operators.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items measured above 41° on the right side cold top: Chicken (48°F), Beef (50°F), Cauliflower (47°F), Shrimp (47°F), Cheese (53°F). Items were moved to the walk in refrigerator. Yogurt sauce was 50°F on ice across from the expo line. The sauce was moved to a refrigerator. Cooked chicken was 60° stacked on top of the cold top refrigerator. The chicken was discarded since it had been sitting out for more than four hours.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was turned off on the cook line hand sink. The facility will have a plumber out to repair the faucet.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the back preparation area was not accessible due to items being stored on top of the hand sink. Manager moved the items.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above food items on the rack across from the dish machine and on top of the ice machine. The chemicals were moved to the chemical storage area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical bottle was not labeled as to its contents in the dish washing area. The operator discarded the chemical bottle.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bottles of sauce were not labeled as to their contents throughout the facility.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Shrimp was thawing in the package on the dry storage rack next to the walk in cooler. Onions were stored on the floor under the preparation shelf in the back kitchen area. Sauces and curries were cooling in deep containers in inadequate ice baths.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non NSF containers were used for food storage.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn gaskets were observed on the reach in cooler on the cooks line. Unapproved foil was used to line the shelf above the stove. Duct tape was used to cover holes in the wall above the hand sink. Unapproved domestic equipment was present in the kitchen.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Sanitizer wiping cloth was left on the counter top in the front of the cooks line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tong handle was stored in a food container. Tongs were stored hanging on the oven handle on the cooks line.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers were being reused to store other food items.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The base coving by the hand sink on the right side of the cooks line was missing. The ceiling tiles and ventilation covers on the cook line and in the back preparation area were heavily soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were not functioning above the walk in refrigerator.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A cell phone was present on the cooks line.
|
