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06/30/2022
Inspection, Routine
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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 items were stored above 41°F in the walk-in refrigerator: raw chicken (46°F), tzatziki sauce (45-46°F), sour cream (45-46°F), tofu (47°F), mayo (48°F).
Corrective action: The items were discarded. Discussed having the walk-in refrigerator serviced with the person in charge. Discussed not using the walk-in refrigerator for any time/temperature controlled foods until it is serviced.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents below the three compartment sink.
Corrective action: The person in charge labeled the bottle.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Chicken was improperly thawed outside of refrigeration on the food preparation surface next to the preparation sink.
Corrective action: Discussed proper thawing techniques with the person in charge. Inspector provided thawing methods handout.
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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)
Two sanitizer wiping cloths were stored outside of the sanitizer bucket on the preparation surface across from the three compartment sink.
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12/11/2019
Inspection, Routine
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) A container of white rice stored on the food preparation table located to the left of the facility's oven measured 123°F. Action: The owner time tagged the rice for use or disposal within 3 hours of notification.
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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) A previously opened container of milk was not date marked. Action: Staff will date mark all required consumer foods.
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05/28/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) The facility did not have signs reminding employees to wash hands. Stickers were provided to the operator.
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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) Green chili in the upright reach-in refrigerator measured above 70°F after cooling for more than 2 hours. The operator reheated the product to cool properly.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C) Frozen rice was thawing on the prep table at room temperature.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The gaskets on the reach-in refrigerator were torn.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-304.11 Mechanical-Ventilation (C) The light in the dry storage closet did not work.
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11/26/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef and raw chicken were stored in the same container at the base of the two-door reach-in refrigerator. Operator segregated proteins into separate containers, violation corrected.
A ladle used for raw eggs from the cold top holding unit was stored on a cutting board actively being used for ready to eat foods. Cutting board was washed, rinsed, and sanitized prior to continuous use, violation corrected.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: The following items stored within the main cold top cooler measured 41°F or above: sliced tomatoes (46°F), slided ham(47°F), and raw eggs (46°F). The ambient interior temperature of the cold top refrigerator measured 50°F-55°F. The cooler was adjusted to hold potentially hazardous foods at 41° or below, violation correct.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer solution in the three-compartment sink failed to measure 50 ppm residual chlorine. The inspector noted that three-compartment sink was actively being used at the time of measurement. The operator remixed the solution to measure above 50 ppm, violation corrected.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squirt bottles filled with various sauces were observed unlabeled to there contents on the cook's line next to the grill.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several heavily worn plastic quart containers and a heavily worn rubber spatula was observed ready for use in the rear prep area.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Two common towels used for sanitizing work surfaces were stored out of sanitizing solution when not in use.
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