HACCP: Discussed and reviewed handwashing bulletin and discussed separation of employee food and beverages.
Quat sanitizing spray bottle concentration: 200 ppm.
Chemical dish machine is utilized.
- Food protection during storage, prepartion, display, service, transportation
Tubs of raw meat stored uncovered in walk-in cooler.
Provide protective covering or lids for tubs of meat to protect food from potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Ice scoop handle buried in ice in ice bin of fountain soda machine.
Store handle of ice scoop in ice with handle extended up.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Staff food intermingled with food served and sold in the establishment in storage room True refrigerator.
Provide separate designated area for staff food and beverages
- Critical: Hand washing sinks installed, located, accessible
The following hand sinks had food debris present in the sink: 1. hand sink in dish area, 2. hand sink across from fryers and grill.
Wash, rinse, and sanitize hand sinks
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind prep table cooler is excessively soiled.
Routine wash and clean wall.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean.
- Critical: Toxic items properly stored
Spray bottle and can of cleaner stored on the counter top in deli area.
Store chemicals in designated chemical storage area
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3/3/2014 | Routine | 82 |
HACCP DISCUSSION: PEST CONTROL
- Original container, properly labeled, consumer advisory
Bulk container of salt not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cultured cheese in a wrap labeled refrigerated left on a counter in room temperature. Store potentially hazardous food in a refrigerator as indicated on the label. Cheese moved into the refrigerator.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Bulk container of food not covered
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior of kitchen prep cooler
Soiled racks in the refrigerator by the ice machine
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Accumulation of dust on fan in walk-in cooler and a box fan at the dinning area.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of single service foam cup stored directly on the floor in the smoothie area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Excessively soiled floors in the following areas: walk-in cooler, under dish washing machine, by the back entrance.
Accumulation of ice condensation on the floor in the walk-in freezer.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Chipping walls by the mop sink. Repair to provide smooth and easily cleaned surface.
- Critical: Toxic items properly stored
Insecticide stored on the same shelf with spices.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Removed.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottles of liquids in the meat section.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Spray bottles labeled.
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11/8/2013 | Routine | 77 |
HACCP DISCUSSION: FOOD TEMPERATURE
- Critical: Hot food at proper temperatures
Two pots of stew with meat on the stove at temperature of 80 degree F. Ensure hot held food at a temperature of 135 degree F or above. Soups heated up.
- Food contact surfaces designed, constructed, maintained, installed, located.
Olastic bag used to store cooked rice in the refrigerator. Ensure only the use of food grade containers for food storage.
- Single service articles not re-used
Several single used containers used to store foof in the refrigerator.
Re-use of single-service articles is prohibited.
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6/3/2013 | Routine | 91 |
HACCP DISCUSSION: FOOD PROTECTION DURING STORAGE.
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RECIEVED A CHECK# 1096 FOR $525 BEING PAYMENT FOR FOOD LICEMNSE PLUS LATE CHARGE.
- Original container, properly labeled, consumer advisory
Several containers of cooked food in the refrigerator and walk-in cooler not labeled with date of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Several containers of cooked food on a lower shelf not covered in the prep cooler.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
Container of bulk salt with no lid.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Scoop in bulk sugar container stored with handle in food.
Food dispensing utensils shall be stored on a clean surface or in the food with the utensil~s handle extended out of the food.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Couple of flies trap saturated with flies hanging on the ceiling. Change immediately when saturated to prevent contamination and eye sore. Traps removed.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
ou.tside garbage left opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Heavy ice condensation on the floor in the walk-in freezer. Clean and prevent accumulation of ice condensation.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hole in the wall by the mop sink. Eliminate hole to prevent harbor for pest and provide for smooth easilyu cleaned surface.
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1/22/2013 | Routine | 83 |
HACCP DISCUSSION: PROPER HAND WASHING.
- Original container, properly labeled, consumer advisory
Containers of cooked food in the prep cooler and refrigerator not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Foods handled with minimal manual contact
Bowls with no handles used as scoops in bulk containers of food.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn door gasket of refigerator besides the ice machine. Replace or repair. Chlorine sanitizer to be utilized.
- Thermometers, gauges, test kits provided
No quat sanitizer test strip used at the meat section can be provided.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior of refrigerator.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Soiled door gaskets of food prep cooler.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the kitchen hand sink. Always provide paper towel at every hand sink to foster proper and complete hand washing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hole in the wall by the floor drain at bsede the ice machine. Eliminate hole to provide for smooth easily cleaned walls.
Heavy dust accumulation on the ceiling vents near the dining area. Clean more frequently.
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11/9/2012 | Routine | 89 |
- Critical: Sanitizing concentration
Dish washing machine repaired to sanitize at 200ppm of chlorine.
- Critical: Outer openings protected from insects, rodent proof
Spring installed on back door to make door self closing.
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5/30/2012 | 1st Recheck | |
HACCP DISCUSSION: PROPER FOOD STORAGE.
- Food protection during storage, prepartion, display, service, transportation
Food stored directly on the floor of walk-in cooler and freezer. Store foods minimum of six inches above floor.
Heavy condensation of ice on food containers in the walk-in freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Uncovered container if rice stored on a lower rack in the refrigerator
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employees' uncovered cups of drinks stored on kitchen prep table
Employees shall consume food only in designated dining areas.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employees hands
- Critical: Sanitizing concentration
No sanitizer detected on dishes from dish washing machine.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Reck on or after 5/28/12
- Wiping cloths clean, used properly, stored
Several soiled wiping towels stored on tables and prep surfaces.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Excessively soiled areas around mop sink.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service articles not re-used
Plastic bag used in storing food (rice) in hot holding unit.
Re-use of single-service articles is prohibited.
- Critical: Sewage and waste water disposed properly
Waste water backing-up from floor drains as 3-compartment sinks is drained.
Repair to prevent back-up of waste water.
Restaurant closed until repair concluded.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid of outside dumpster left opened.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Outer openings protected from insects, rodent proof
Non-functional self-closing device on the backdoor.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Re-check on or after 5/ 28/12
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5/17/2012 | Routine | 73 |
This is a recheck inspection, a recheck fee will assessed.
- Critical: Outer openings protected from insects, rodent proof
Self closing device installed
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2/24/2012 | 1st Recheck | |
HACCP: DISCUSSED PROPER FOOD STORAGE QUAT SANITIZER USED
- Original container, properly labeled, consumer advisory
Several containers of cooked food in the prep cooler and walk-in cooler not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cross-contamination, equipment, personnel, storage
Raw meat stored on shelf above cooked food.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
Cooked food moved up.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks in the walk-in cooler.
Repair or replace to provide rust free smooth and easily cleaned food contact surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Heavy ice condensation on the floor of walk-in freezer.
Eliminate ice condensation and clean up floor.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap and paper towel at the dish washing area hand sink.
Always provide soap and paper towel at every hand sink to foster proper and complete hand washing
- Critical: Outer openings protected from insects, rodent proof
No self closing device on back door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Recheck on or after 2/23/12
- Lighting provided as required. Fixtures shielded
No functional light in walk-in freezer.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Critical: Toxic items properly stored
Employee's medication stored on a shelf above prep cooler with condiments.
No personal medications shall be stored in food storage, preparation or service areas.
Meds moved.
Spray bottle of chemicals hung over rack of clean utensils and bulk food.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Spray bottle of chemical moved.
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2/13/2012 | Routine | 80 |
HACCP: DISCUSSED DISH WASHING MACHINE CHEMICAL SANITIZING.
QUAT USED AT 3-COMPARTMENT SINK, CHLORINE USED BY DISH MACHINE.
- Critical: Wholesome, sound condition
Rotten orange on a shelf in grocery area.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Orange pulled off shelf.
- Original container, properly labeled, consumer advisory
Unlabeled containers of bulk food.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Foods properly cooled
Container of fruit salad not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
Bag of carrot on the floor walk-in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Scoops in containers of bulk food stored with handle in food.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Wiping cloths clean, used properly, stored
Multiple wet towels on prep table. Keep wet towels in sanitizing buckets between uses.
- Non-food contact surfaces clean
Excessively soiled interior and areas around mop sink.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floors in walk-in cooler and grocery area dry storage. Clean and maintain clean floors.
Water accumulation on floor of walk-in cooler, and excessive accumulation of ice condensation on floor of walk-in freezer. Eliminate water and ice in both walk-in cooler and freezer.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on cover of fan in the walk-in cooler. Clean routinely.
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12/7/2011 | Routine | 82 |
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