On-site inspection conducted due to RFS 15-0448, which stated that complainant visited the establishment on October 4th, 2015 and observed "employees dusting vents above donut area while donuts were uncovered and on display." Spoke to owner, Sunita Patel, who stated that employees are instructed to only do dusting before donuts are placed out for display or at close, after donuts have been discarded. Owner stated that she will discuss this policy with staff to reiterate. Recommend complaint be closed. SS
No violation noted during this evaluation. | 10/14/2015 | Complaint Investigation | |
HACCP: Handwashing
Quats sanitizer is used in the three compartment sink
Frozen foods were stored frozen
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Clean fan guards.
- No Certified Manager Present
FSSM not present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/23/2015 | Routine | 99 |
HACCP: Food Handler Training. Ensure all employees can provide proof of having completed this training by next routine inspection.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
#9 cooler has ripped gasket. Repair or replace gasket to ensure cooler door is tight fitting. Ice machine has peeling exterior lid. Repair or replace lid.
- Plumbing installed and maintained
Hot water handle at hand washing sink next to display donuts is leaking when turned on. Repair leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Clean routinely.
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5/29/2015 | Routine | 97 |
HACCP Reviewed date-marking of milk.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Bowl used for dispensing flour.
Provide proper utensil with handle extended up and out of flour.
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.
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10/9/2014 | Routine | 99 |
HACCP Discussed and reviewed storage of wet wiping cloths. Store wiping cloths in an approved sanitizer when not in use.
Quat sanitizing three compartment sink concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.Tape used for repair of temperature nozzle of the topping dispensing canisters. 2. Exterior trim and painting of small ice machine is peeling.
1. Remove tape and repair nozzles. 2. Resurface panel of ice machine.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Lighting provided as required. Fixtures shielded
Light bulb in missing in walk-in cooler.
Replace light bulb in order to provide adequate lighting in food storage area.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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4/10/2014 | Routine | 98 |
HACCP DISCUSSION: MAINTENANCE OF COLD FOOD TEMPERATURE DURING HOLDING
COMPLAINT #0340: ROACHES SIGHTED IN THE DINING AREA AND BATHROOM.
INVESTIGATION: NO ROACHES WERE FOUND THROUGHOUT THE ESTABLISHMENT. SPOKE TO THE OWNER OVER THE TELEPHONE, WHO STATED THAT A PCO IS CONTRACTED BY THE RESTAURANT FOR REGULAR VISITS. SHE WAS INFORMED TO KEEP INVOICES FOR SUCH VISITS.
- 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 hand sink adjacent to the walk-in cooler. Always provide paper towel at every hand sink in the establishment.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on the ceiling vent over by the three compartment sink.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Small container of chemical coffee cleaner stored in the prep area under expresso machine.
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.
Chemical container removed.
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8/21/2013 | Routine | 92 |
HACCP DISCUSSION: FOOD STORAGE.
- Foods handled with minimal manual contact
Bowl with no handle used as scoop in a bulk flower container.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Critical: Hands washed, good hygienic practices (observed).
Observed employee touch his face and touched food contact surface of cup lid without washing hands. Wash hands after doing anything that may have contaminated your hands before touching food or food contact items. Education.
- Wiping cloths clean, used properly, stored
Multiple wet towels laying on tables.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
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4/16/2013 | Routine | 92 |
HACCP DISCUSSION: FOOD TEMPERATURE QUAT USED AS SANITIZER
No violation noted during this evaluation. | 7/24/2012 | Routine | 100 |
HACCP: DISCUSSED PROPER HYGIENIC PRACTICES. QUAT SANITIZER USED.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee collect money and partially touch donut with her thumb when serving donut with deli tissue without washing hands.
Ensure to always wash hands after collecting money and before serving food.
Corrected by education.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employees drinks in uncovered cups.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Thermometers, gauges, test kits provided
Quat test kit used for testing chlorine sanitizer.
Ensure the use of the correct test strip for sanitizer.
- Critical: Toxic items labeled and used properly
Chlorine sanitizer in a bucket over 200ppm.
Ensure Chlorine sanitizer at between 100 to 200ppm in buckets with chlorine test strip.
Sanitizer discarded and Quat sanitizer made.
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2/29/2012 | Routine | 89 |
HACCP: DISCUSSED CONCENTRATION OF SANITIZER.
- Foods handled with minimal manual contact
Container with no handle used as scoop in flour bin.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- In-use food dispensing utensils properly stored.
Scoop stored in sugar container with handle in sugar.
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.
- Critical: Sanitizing concentration
Concentration of Quats sanitizer in buckets and 3-compartment sink below 100ppm.
Ensure concentration of quats sanitizer at between 200 to 400ppm
Corrected by preparing sanitizer up to 200ppm.
- Non-food contact surfaces clean
Soiled storage for lids.
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.
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10/10/2011 | Routine | 92 |
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