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02/06/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Guidance on approved classes was provided.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed wiping hands on a common towel in between dish washing.
Corrective action: Education was provided on when to wash hands.
An employee was observed donning gloves on several occasions and handling food without first washing their hands in the back kitchen area.
Corrective action: Education was provided on when to wash hands.
A gloved employee was observed working the cash register then proceeded to handling cooked customer foods without washing hands and changing gloves in between.
Corrective action: Employee washed hands and changed gloves. Education was provided on washing hands between task change.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
An employee was observed filling a water pitcher at the hand sink near the back cooks line.
Corrective action: staff was educated on only using the hand sink for handwashing.
6-301.11 Handwashing Cleanser, Availability (Pf)
A hand antiseptic soap was not available at the hand sink in the warewashing area.
Corrective action: staff provided antiseptic soap at the hand sink.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following items were heavily soiled with food debris and not clean to sight/touch; mechanical dough mixer in the kitchen, dishes underneath the steam table on the grill line, and several knives on the magnetic strip in the preparation area of the kitchen.
Corrective action: Staff placed the plates and knives in the dirty dish area to be washed.
4-702.11 Before Use After Cleaning (P)
An employee was observed wiping the preparation sink with water and a dry cloth towel after preparing raw chicken in the sink and did not clean or sanitize properly. Corrective Action: Education was provided regarding cleaning and sanitizing food contact surfaces prior to preparing food items and before use with different types of foods.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
Cooked chick peas that measured 47ºF and cooked chicken curry (50°F - 54°F) were cooked and placed in the walk-in refrigerator by the dry storage area the night before.
Corrective action: Manager discarded 20lbs of cooked chick peas and 20lbs of cooked chicken curry. Education was provided regarding cooling time parameters and proper cooling methods. see condemnation.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked onion sauce that was prepared 4 days prior to inspection measured 45°F in the walk-in refrigerator near the dry storage area. Heavy cream stored in a squeeze bottle overnight in the cold top refrigerator at the back cooks line measured at 47°F.
Corrective action: Manager discarded 20lbs of cooked onion sauce and 6oz of heavy cream. see condemnation.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Several time/temperature control for safety (TCS) foods like cut lettuce, cut tomatoes, chicken, hard boiled egg, taziki sauce, and lamb were not marked with the date it was opened from the original container or preparation day on the cold top at the gyro station.
Corrective action: date marking guidance was provided for foods stored at the facility for more than 24hrs.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles throughout the establishment were not labeled as to their contents. Bulk storage bins that contained flour and sugar were not identified with the common food name in the dry storage area.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single service utensils were stored on the floor next to the hand sink at the gyro station area.
Several single service containers were stored face up and unprotected from contamination on the top shelf in the dry storage area next to the walk in refrigerator.
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Multiple single service food containers were being re-used to store various spices and food items throughout the facility.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the three compartment sink in the warewash area was heavily soiled with mold like substance.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor underneath the cash register at the front grill line, along with the floor at the back cooks line were heavily soiled.
Several floor sinks throughout the kitchen were heavily soiled with food residue. The walls in the dry storage area behind the bulk bins were heavily soiled with food debris/residue. The grill hoods in the back kitchen area cooks line and the front service area cooks line were heavily soiled with grease.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
Several lights were inoperable on the hood systems for the front grill line and the back cooks line.
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09/16/2019
Inspection, Follow-Up
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Repeat Violation - 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, PH, Concentration and Hardness (P) - The dish machine failed to reach 50 ppm chlorine residual on the final rinse cycle. Corrective Action: Staff primed the dish machine until a concentration between 50 and 200 ppm chlorine residual was achieved.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: Repeat Violation - 3-501.14 Cooling (P) - A container of cooked onion sauce measured 49°F after cooling for more than 8 hours in the walk in refrigerator closest to the dry storage room in the back kitchen area. Corrective Action: Staff discarded the food item and education was provided regarding proper cooling time parameters and methods.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Repeat Violation - 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The following food items measuring greater than 41°F in the cold top refrigerator in the back kitchen cooks line area: onion sauce (57°F) tomato sauce (45°F), sour cream (59°F), and hard boiled eggs (65°F). Corrective Action: Staff moved the tomato sauce to the walk in refrigerator to rapidly cool discarded the other food items. Staff will have the refrigerator fixed to maintain temperatures at 41°F and below and no food should be stored inside until fixed.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Repeat Violation - 7-201.11 Separation-Storage (P) - A bottle of glue was stored above clean dishes on the rack across from the three compartment sink and a bottle of lotion was stored directly next to single service articles on a shelf across from the product walk in refrigerator. Corrective Action: Staff relocated the chemicals to approved locations away from all clean utensils and single service articles.
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09/03/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: 2-102.11(C) Demonstration (Pf)
-The designated person in charge did not demonstrate food safety knowledge, including correct cooking temperatures, hot holding temperatures, thermometer calibration, prevention of cross contamination, and sanitization concentrations/procedures. Corrective Action: Recommended food safety training and follow-up required.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
-The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
-Multiple unapproved employee beverages were observed next to clean utensils and on top of food preparation surfaces throughout the back kitchen preparation and cooks line areas.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-Several employees were observed donning gloves without first washing their hands in the preparation area and cooks line in the back kitchen area. Corrective Action: Education was provided regarding proper hand washing times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-A spoon was observed in the basin of the hand sink across from the three compartment sink in the back kitchen area. Corrective Action: Staff removed the spoon from the hand sink and education was provided regarding using hand sinks for hand washing only.
6-301.12 Hand Drying Provision (Pf)
-Paper towels were not available at the hand sink across from the three compartment sink in the back kitchen area. Corrective Action: Staff provided paper towels to the hand sink.
6-301.14 Handwashing Signage (C)
-The hand sinks in the men's and women's restrooms did not have proper signage.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) t
-The dish machine failed to reach 50 ppm chlorine residual on the final rinse cycle. Corrective Action: Staff primed the dish machine until a concentration between 50 and 200 ppm chlorine residual was achieved.
-The sanitizer dispensing from the three compartment sink chemical tower measured less than 200 ppm quaternary ammonia residual. Corrective Action: Staff will have the chemical tower adjusted and education was provided on how to manually mix sanitizer to the correct concentration range until fixed.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
-A deep container of Haleen measured 49°F after cooling overnight in the walk in refrigerator closest to the dry storage room in the back kitchen area. Corrective Action: Staff discarded the food item and education was provided regarding proper cooling time parameters and methods.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following food items measured greater than 41°F in the cold top refrigerator across from the gyro cookers in the front service area: cut lettuce (49°F), shredded cheese (49°F), and cut tomatoes (45°F). Corrective Action: Staff added more pans to the cold top refrigerator to prevent the cold air from escaping. Fries measured 53°F in the reach in refrigerator below the gyro cookers in the front service area after being stored on the counter, a squeeze bottle of heavy cream measured 56°F in the cold top refrigerator in the back kitchen cooks line area, and raw chicken measured 56°F while sitting on a cutting board on the preparation sink in the back kitchen area. Corrective Action: Staff moved the heavy cream to the reach in refrigerator below to rapidly cool and education was provided regarding maintaining temperature control for foods not
actively being prepared/cooked.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
-All foods within the facility were not date mark labeled, including facility prepared yogurt, haleen, cooked chicken dishes, daal, cut tomatoes, and cut lettuce. Corrective Action: TCHD provided guidance on date mark labeling and staff will date mark label all required foods.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
-Multiple chemical spray bottles, chemical containers, air freshener, and employee medications were stored on shelves next to clean utensils/equipment and above food preparation surfaces in the preparation area and cooks line in the back kitchen area. Corrective Action: Staff moved all chemicals to an approved location away from all food, preparation surfaces, clean equipment/utensils, and single service articles.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf)
-A food probe thermometer ranging from 0°F - 200°F was not provided at the facility at the time of the inspection.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Multiple squeeze bottles and bulk storage containers containing food/water were not labeled as to their contents.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C)
-A fly swatter was present in the front service area below the cash register.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-Several wiping clothes used to wipe food contact surfaces and utensils were not stored in a sanitizer solution between use.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
-Several boxes of single service articles were stored directly on the floor in the front service area near the cash register and in the back dry storage room. Single service to-go containers were stored unprotected from contamination on top of the cold top refrigerator in the front service area near the cash register.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the three compartment sink was moldy. The caulking behind the preparation sink was in disrepair.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Test strips for the quaternary ammonia sanitizing solution used at the three compartment sink and in the sanitizer bucket in the front point of sale area were not available at the facility at the time of the inspection.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-Cold water under pressure was not available at the hand sink in the front service area next to the cash register.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-The ceiling vent above the preparation table in the back kitchen area was soiled with dust. The grill hoods in the back kitchen area cooks line and the front service area cooks line were heavily soiled with grease. The floor below the storage racks in the dry storage room were heavily soiled with food debris.
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07/19/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored above cauliflower and sauces in the walk in cooler.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple employees were observed changing their gloves without washing their hands on the cook line and in the preparation area.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was stored on the preparation table across from the preparation sink. An employee beverage was stored above the preparation table across from the produce walk in cooler.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: The hand sink by the ventilation hood with the fryers was removed after the change of owner inspection approval.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several containers of food were stored on the floor of the walk in cooler.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking on the three compartment sink was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Both ventilation hoods were soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A water leak was present in the walk in cooler. The caulking on the warewash area hand sink was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Cardboard was used to line the floor of the walk in cooler. The drain by the soda syrups was heavily soiled.
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