- Critical: Food employee(s) are not using proper procedure when washing hands and arms.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Observed hands being washed in the 3 compartment sink
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Observed improper storage of food items. Observed various food items stored directly on the floor in the walk in cooler and around kitchen
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Observed food stored in an unapproved location. Observed raw meat for prep being stored under the three compartment sink
To prevent contamination, food may not be stored in areas described in this rule.
- Critical: Raw shell eggs are not maintained at 45° F or less. Measured shelled eggs at 56 degrees F
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were 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.
- Equipment is not approved by a recognized testing agency. Food was not being stored in food grade containers. Once food is opened from a can, it must be stored in a reusable, food grade container
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
- The handwashing sink was not easily accessible. Bucket and cleaning products were stored inside of sink
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Observed unnecessary chemicals being stored on the premises. Observed hot shot pest spray stored in this facility
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.
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12/04/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employee(s) are not using proper procedure when washing hands and arms.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: NYWP enterprise and Union broker limited
- Raw shell eggs are not maintained at 45°F or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Toxic materials are properly identified and stored.
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12/04/2015 | Critical Control Point Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
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09/01/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. COVER ALL BULK FOOD STORAGE CONTAINERS.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were 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.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE THE SEALS ON THE LOW REACH IN COOK LINE COOLER AND THE UPRIGHT FREEZER LOCATED ALONG THE WALL WITH CHEST FREEZERS.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. THREE COMP SINK THIRD COMPARTMENT WAS BEING UTILIZED TO COOL CHICKEN IN WATER AND WAS NOT SANITIZED BEFOREHAND. INSTRUCTED TO UTILIZE FOOD PREP SINK TO COOL CHICKEN AND WASH PRODUCE.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. REPAIR AND PROPERLY FIT THE REAR SCREEN DOOR.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels
- Observed a build-up of dirt and debris.
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 THE FLOORS, WALLS, CEILING, DOORS, DOOR KNOBS, IN THE BATHROOM AND THE FOOD SERVICE AREA. CLEAN ALL SHELVING IN THE ENTIRE FACILITY. CLEAN ALL REFRIGERATION UNITS INSIDE AND OUTSIDE. CLEAN THE INTERIOR OF THE WALK IN COOLER.
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09/01/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Items being stored on floor of walk-in cooler (ex= tubs of raw chicken, cartons of eggs) and items in reach-in coca cola cooler (ex= breaded chicken) being stored uncovered.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Discontinue storing items directly on floor of cooler. Cover items in coca cola cooler.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining equipment in kitchen.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard to provide a smooth and easily cleanable surface.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of grease on oven hood and on exterior of cooking equipment.
Nonfood-contact surfaces of equipment shall be kept clean. Professional company to clean oven hood every 6 months, per PIC. Last cleaning November 2014.
- The handwashing sink was not easily accessible. Containers and utensils being stored in hand sink, blocking easy access.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed no towels or hand drying device at the handwashing sink in kitchen.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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03/09/2015 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. Containers and utensils stored in hand sink, blocking access.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Observed no towels or hand drying device at the handwashing sink(s). No paper towels at hand washing sink in kitchen.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Frozen items thawed using approve method (under refrigeration).
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooling cooked time/temperature controlled for safety foods (breaded chicken) from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Toxic materials are properly identified and stored.
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03/09/2015 | Critical Control Point Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Food recieved from approved sources.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated 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 to be consumed, sold, or discarded as required. Correct By: 25-Aug-2014
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed improper storage of food items. Food items (ex: raw meat, shrimp, lettuce) were being stored in uncovered bins.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 25-Aug-2014
- Chemicals stored separate from food to prevent chemical contamination.
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08/25/2014 | Critical Control Point Inspection |
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