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09/09/2022
Inspection, Routine
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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 hand sink near the warewashing area was torn.
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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 in the employee restroom was soiled.
-The floor in the walk-in refrigerator across from the warewashing area was soiled.
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04/04/2019
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 manager certification was not available at the time of the inspection. Inspector provided guidance on obtaining a Food Protection Manager Certification.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A policy for the clean-up of vomit and diarrheal events was not available at the time of the inspection. Corrective action: Inspector provided handout that provided guidance on a policy for the clean-up of vomit and diarrheal events.
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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) - Hand sinks throughout the facility were not provided with signage requiring hand washing. Corrective action: Inspector provided stickers that were placed at all hand washing sink that remind staff to wash hands.
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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 hand sink in the employee restroom was molded and cracked.
4-501.12 Cutting Surfaces (C) - The meat cutting area cutting boards were heavily grooved at the time of the inspection.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C) - The garage-like door in the back of the kitchen was not tight-fitting and protected against entry of pests.
6-201.11 Floors, Walls and Ceilings-Cleanability (C) - A large hole in the wall was present above the preparation sink in the warewashing area.
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02/13/2017
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: HOt water was not provided at the restroom hand sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Mouse droppings were observed around the water heater, by the back door, and behind the dry storage shelves.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Unfinished wooden pallets were present in the walk-in refrigerator. Unfinished wooden shelves were present by the back door.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the walk-in refrigerator was chipped.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than 1/4" was present beneath the back door.
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08/30/2016
Inspection, Follow-Up
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Samosas made at an employees home kitchen were being sold at the front counter.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Lamb, veggie, and chicken samosas (75) were below 135°F at the front counter.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Sanitizer solution in the three compartment sink measured greater than 200 ppm chlorine.
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07/20/2016
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Lamb samosas containing more than 2% meat were being obtained from a separate facility and then sold.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of mango and one Lebanese vegetables were stored in the can isle.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed changing gloves without washing their hands in between. An employee was observed donning gloves without washing their hands prior.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored above uncovered single service articles.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Lamb samosas were 74° F sitting out at room temperature at the check out counter.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved insecticide was stored in the back storage area.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Sanitizer solution used to sanitize the cutting boards measured greater than 200 ppm chlorine.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food items were stored on the floor of the walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards in the meat prep area were heavily scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Unfinished wood was used for food storage in the back storage area. Clean dishes were stored on cardboard above the three-compartment sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards were in the meat prep area were heavily stained.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Mold was present on the caulking in the employee bathroom hand washing sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was present in the wall above the prep sink.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than a quarter inch were present on both the back doors.
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07/29/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw meats were stored above ready-to-eat produce in the walk-in refrigerator.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the hand sink in the dish area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored next to single service items in the meat preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Unfinished wooden shelves were present in the back storage area. Cardboard was used to line the shelves above the three compartment sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator was soiled with grime.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tiles in the walk-in refrigerator and in the dish area were chipped.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than 1/4" was observed beneath the back kitchen door.
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