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05/15/2019
Inspection, Routine
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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 clean up procedure for vomit and diarrheal events was not available. Corrective action: Facility will print a provided procedure and have it available at all 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)
Ice was dumped into the handwashing sink next to the kitchen entry door and a knife was stored in the cook's line handwashing sink. Corrective action: Education on using handwashing sinks for handwashing only was provided.
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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 chicken was stored above cooked chicken in the walk in refrigerator. Corrective action: Store food based on minimum safe internal cooking temperature. Guidance on proper food storage to prevent cross contamination was provided.
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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 stored in the cook's line cold top refrigerator across from the saute station measured above 41°F: Cooked spinach 51°F, cooked vegetable mix 50°F, sour cream 51°F, cauliflower tomato sauce 53°F, raw scallops 56°F, raw shrimp 58°F, heavy cream 70°F, potato kofta 53°F, cooked yellow lentils 52°F, cooked sweet potatoes 54°F, tomato puree 55°F, coconut onion sauce 55°F, cooked eggplant 57°F, diced tomatoes 57°F, tofu 60°F, onion coconut mix 58°F, cooked cauliflower 61°F, raw salmon 56°F, cut kale 61°F, raw chicken 59°F, caramelized onions 61°F. All items were discarded, see voluntary condemnation. Corrective action: Maintain cold held TCS foods at or below 41°F.
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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)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation, opened, or discard date (cooked chicken, house made sauces, various curries, opened dairy products). Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf)
A metal stem type probe thermometer was not available. Corrective action: Facility will purchase a food thermometer and maintain it at all times.
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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)
Wiping cloths used on the cook's line were not stored in sanitizer between uses.
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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)
Tongs were stored at knee level on the cook's line oven handle by the saute station.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.12 Fixed Equipment, Elevation or Sealing (C)
The handwashing sinks in the kitchen and food preparation sink were separated from the wall. The caulking to the warewashing area and three compartment sink was torn and heavily discolored.
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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 sanitizer used for the three compartment sink and sanitizer buckets were not available. Corrective action: Facility will purchase quaternary ammonia test strips and maintain them at all times.
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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 thought the kitchen and warewashing area was heavily soiled with dust.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
The base coving behind the cook's line hand sink and in the mop area was in poor repair.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
The walls around the mop sink were in poor repair.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
Light fixtures in the kitchen and warewashing area were not shielded.
4-202.18 Ventilation Hood Systems, Filters (C)
The cook's line exhaust hoods were missing filters.
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05/30/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the warewashing area was observed handling dirty then clean dishes without washing their hands. An employee in the grill area was observed washing their hands without soap.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Employees in the kitchen were observed rinsing utensils in the handsink. An employee in the grill was observed wiping their hands on their apron.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The warewashing handsink lacked hot and cold water under pressure sufficient enough for efficient handwashing.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles in the warewashing area were unlabeled as to their contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the grill reach-in refrigerator were torn. The caulking of the three-compartment sink was moldy.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the ice machine was soiled. The grill hood was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A set of tongs was stored at knee level on the grill area oven handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall of the warewashing area was soiled with debris. The ceiling was soiled with debris. A light shield in the grill area was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two hood lights were burned out.
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| 15b - Non-Critical |
| Other Operations: Linen properly stored |
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Inspector Comments: Several bags of linens were stored outside the back door on the ground.
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04/26/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Staff in charge of warewashing failed to wash their hands between handling clean and soiled dishes. Staff on the cook's line failed to take of gloves before hand washing, staff were observed washing their hands with gloves on.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were present in the mechanical closet next to the warewashing area hand sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The screen on the nozzle of the soft dispenser at the front water station was soiled.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths were not stored in sanitizer solution between uses.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoop in the ice bin at the front water station was stored in contact with the ice. Cooking tongs were stored at leg level and not protected from contamination on the cook's line.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several light fixtures throughout the kitchen were unshielded.
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04/21/2016
Inspection, Routine
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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 putting on gloves without washing their hands prior.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not present at the warewashing area hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Multiple chemical spray bottles within the kitchen were unlabeled as to their contents.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook's line hand sink cold water line was observed leaking on the floor.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The paint on the wall around the mop sink was peeled and chipped.
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