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04/27/2022
Inspection, Routine
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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 sprayer with a hose was connected to the faucet of the hand sink next to the back door.
Corrective action: Discussed using hand sinks for hand washing only with the person in charge. The hose with disconnected.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of tomato paste, a dented can of tomato ketchup, and a dented can of fava beans were stored with wholesome cans on the shelf in the dry storage area.
Corrective action: Discussed dented can policy with the person in charge. The cans were moved to be returned.
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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)
The sanitizing cycle of the dish machine did not produce at least 50ppm chlorine residual at the time of inspection.
Corrective action: Discussed calling to have the dish machine serviced with the person in charge. Discussed using the three compartment sink for all ware washing until the dish machine is serviced. Follow up to occur.
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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)
Hummus and cucumber sauce were not date marked with a preparation date or a discard date.
Corrective action: Discussed date marking policy with the person in charge. Inspector provided the date marking handout.
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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 on the chemical storage shelf next to the dish machine.
Corrective action: The bottle was labeled.
7-204.11 Sanitizers, Criteria-Chemicals (P)
The sanitizer bucket along the cook line tested above 200ppm chlorine residual at the time of inspection.
Corrective action: Discussed proper chemical concentration with the person in charge. The sanitizer was diluted with water and retested between 50-200ppm chlorine residual.
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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 was not present in the facility.
Corrective action: Discussed purchasing and regularly checking temperatures with a food probe thermometer with the person in charge.
4-204.112 Temperature Measuring Devices-Functionality (C)
A thermometer was not available to measure the ambient air temperature in the sliding door refrigerator at the entrance of the kitchen.
A thermometer was not available to measure the ambient air temperature in the two door reach-in refrigerator at the entrance of the kitchen.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in stagnant water (123°F) below 135°F on the stove top along the cook line.
Corrective action: Discussed storing utensils in water above 135°F or in a dry container with the person in charge.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were stacked wet on the shelf above the three compartment sink.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The ventilation hood filters above the cook line were soiled.
The chemical storage rack next to the dish machine was soiled.
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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 restroom was soiled.
Glue was present on the wall behind the three compartment sink.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
An employee hair brush was stored on top of cans of food in the dry storage area.
Topical pain spray was stored next to food preparation items on the shelf above the three door reach-in refrigerator across from the dish machine.
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01/10/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
-Paper towels were not present at the hand sink near the kitchen entrance.
Corrective action: The person in charge provided paper towels.
6-301.14 Handwashing Signage (C)
-Handwashing signage was not provided at the hand sink near the back door.
Corrective action: The inspector provided signage.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw beef was stored above lettuce in the three door reach-in refrigerator.
-Raw ground beef was stored above sauces in the glass door reach-in refrigerator.
Corrective action: The person in charge moved the raw food product to an approved location.
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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)
-The dish machine measured less than 50 ppm chlorine during active use.
Corrective action: A plumber was called in to maintenance the machine.
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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)
-Falafel balls (105°F) in the fryer basket measured less than 135°F.
Corrective action: The person in charge discarded the falafel balls. Ensure all hot held items measure 135°F or greater at all times.
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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 chicken (81°F) and cooked beef (79°F) measured greater than 41°F in the refrigerated drawers below the grill on the cook line for longer than four hours.
-Chopped lettuce (47°F) measured more than 41°F in the cold top refrigeration unit across from the cook line.
-Sliced pepperoncini (64°F) measured more than 41°F in the dry storage area for longer than four hours.
Corrective action: Discussed proper cold-holding temperatures with the person in charge. See voluntary condemnation for discarded food product.
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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)
-Date marking was not utilized for time and temperature control for safety foods kept for longer than 24 hours throughout the facility.
Corrective action: A handout was provided for guidance.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
-Ambient air thermometers were not present in refrigerators throughout the facility.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.15 Outer Openings, Protected (C)
-A gap was present at the base of the back door.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
-A spatula was stored in stagnant water (105°F ) in a container near the cook line.
-The scoops in the salt and citric acid containers were stored with the handles touching the food product.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
-The food contact surfaces on numerous spatulas above the three compartment sink were chipped.
Corrective action: The person in charge was educated on monitoring utensils for cleanability.
4-202.16 Nonfood-Contact Surfaces (C)
-Tape was present on the shelving unit near the ware washing area.
-Tape was present on the three door cold top reach-in refrigerator across from the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking on the vent hood was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The food contact surface of the meat slicer on the shelving unit in the ware washing area was soiled.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The door gasket in the three door reach-in refrigerator was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Numerous holes were present in the wall above the three compartment sink.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The ceiling vent in the restroom was soiled.
-The coving in the restroom was soiled.
-Water was pooled on the floor in the dry storage room.
-The wall below the hand sink near the back door was soiled.
-The coving below the hand sink near the back door was soiled.
-Glue was present on the wall above the three compartment sink.
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