- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The person in charge must prevent critical violations from occuring.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed food stored in an unapproved location. Foods (cooked corned beef) were found stored on the floor of the walk in cooler
To prevent contamination, food may not be stored in areas described in this rule. Store all foods at least 6 inches off of the floor at all times.
- Observed improper method for cooling TCS foods. Cooked pizza, corned beef and lasagna are being cooled improperly.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed deli meats, pizzas, broccoli patties, lasagna, and other foods not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Put a date marking system in place that identifies either when a food product is placed into a cooler or the date in which a product must be discarded (7 days). Some of the commercially prepared deli salads (pasta, potato, etc.) and some cured / dried meats that are not labeled "keep refrigerated" are exempt from this rule.
- A label on a food packaged in the RFE or FSO did not contain all required information. Observed labels that did not break down multi-ingredient ingredients properly (e.g. cream) and labels that listed the wrong address of this facility (e.g. W. 130 St.).
Foods shall be labeled as specified in this rule. Assess all labels to insure that the common allergen is properly identified for the consumer. For example: cream should be labeled as "milk" and replace all of the outdated labels that do not have the correct store addresses.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Shelf beneath the large prep table is made of plywood.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment is not approved by a recognized testing agency. The microwave used to heat foods for customers is not a commercial unit.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace the microwave with an NSF approved commercial unit.
- Non-food contact surfaces of equipment are dirty. Observed speed racks, cooler interiors, fan covers, and cooler exteriors that were dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Facility was washing, sanitizing, and then rinsing food contact surfaces.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Three compartment sink setup is as follows: wash, then rinse in clean water, then sanitize in an approved sanitizing solution.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The lemon ice machine drain line is not properly air gapped.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Observed a build-up of dirt and debris on the floors and walls under and around equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean all of the floors to remove food residue and other buildup from under and around all equipment.
- Observed plumbing fixtures that were not being kept clean and maintained. The handwashing sink was dirty.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Maintain the handsink in a clean and sanitary manner at all times.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Relocate all chemical storage to an area(s) below and away from any food preparation areas and equipment.
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09/01/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Operation does not have a proper date marking process for the antipasta. Discussed with employees various ways to implement a process.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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07/08/2015 | Standard Inspection |
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