A RECHECK FEE WILL BE CHARGED.
- Critical: Presence of insects/rodents. Animals prohibited
Floors clean of droppinggs. Maintain a contract with Pest Control Officer.
- Walls, ceilings, and attached equipment, properly constructed, clean
Get rid of holes in the walls to deny pests of habitation.
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12/3/2012 | 1st Recheck | |
COMPLAINT #12-0566:
INVESTIGATION: TALKED TO KHAN THE OWNER ABOUT THE COMPLAINT WHO SAID HE IS AWARE OF THE INCIDENCE AND THAT HIS ATTENTION WAS CALLED BY THE COMPLAINANT. A ROUTINE INSPECTION WAS CONDUCTED AND PRESENCE OF FLIES WAS OBSERVED. A RE-INSPECTION IS SCHEDULED IN 5 DAYS.
- Original container, properly labeled, consumer advisory
Several containers of cooked food in the walk-in cooler not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Container of yogurt in the walk in cooler not labeled. Label all ready to eat food with date of preparation and store for no more than 7 days. Food discarded.
- Thermometers provided and conspicuously placed
No thermometer in the 2 kitchen refrigerators.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Cross-contamination, equipment, personnel, storage
Cases of raw eggs stored next to fresh tomatoes and over vegetable leafs. Store raw eggs on the bottom shelf and away from ready to eat food. Eggs moved to the bottom shelf.
- Food protection during storage, prepartion, display, service, transportation
Bags of rice and onions stored directly on the floor in storage areas.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee drinking from an uncovered cup.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces of equipment and utensils clean
Excessively soiled food contact surfaces of the following: 2 microwaves, stoves.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Excessively soiled surfaces of the following non food contact surfaces: hand sinks, mop sink, 3-compartment sink, top of deep freezers.
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
Packaged single service foam plates stored on the floor under kitchen prep table.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster left opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Presence of insects/rodents. Animals prohibited
Observed excessive presence of mice droppings and drain flies. Owner presented invoice for visits from a PCO. Maintain a regular visit from the PCO and deep clean establishment for droppings and clean drains and sinks to get rid of drain or fruit flies. Recheck in 5 days 11/27/2012.
- Floors properly constructed, clean, drained
Excessively soiled floors in every area of the establishment (kitchen/ dry storages, walk-ins). There is a need for a deep cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
.Holes in the walls by mop sink and behind deep freezer. Eliminate holes to prevent harbor for pests.
- No Certified Manager Present
No certified food safety personnel. Repeated violation.
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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11/27/2012 | Routine | 70 |
.HACCP DISCUSSION: FOOD TEMPERATURE
- Original container, properly labeled, consumer advisory
Cooked food in the walk-in cooler not labeled with date of preparation
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of hot potentially hazardous food (broccoli soup, veggie soup) at 114 degree F. Temperature of yogurt in a bowl at 63 degree F, dough at 65, cooked rice on deep freezer at 52.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Food reheated to 165. Yogurt discarded. Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
Container of food (samosa) stored directly on the floor in front of stove.
Bags of onions and potatoes stored directly on the floor.
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
- Critical: Hands washed, good hygienic practices (observed).
Observed employee coming from outside the kitchen and not washing hands before handling food.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
Observed employee washed hands in 3-compartment sink.
Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste.
Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
Containers of food on hot holding covered with paper cardboard.
Food container covers shall be impervious and non absorbent.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Peeling paints of wooden storage racks.
- Critical: Sanitizing concentration
Observed employee cleaning dining tables with windex cleaner.
Clean surfaces with approved sanitizers
Corrected by education.
- Wiping cloths clean, used properly, stored
Soiled towels stored on table and racks.
Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry, and stored in a clean place.
- Food contact surfaces of equipment and utensils clean
Excessively soiled interiors of 2 kitchen microwaves
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
Excessive build up of food debris on racks storing blenders
Soiled spice rack, Soiled kitchen hand sink, mop sink, and wooden storage racks.
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
Single service plates stored directly on the kitchen floor
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leaking hand sink faucet in the men's bathroom.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid of outside garbage left opened.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Excessively soiled floor under tables and equipments in the kitchen, storage, walk-in cooler, and food prep areas
Clean and maintain clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls behind stoves. clean and maintain clean.
Holes in the walls by the mop sink and freezers. Eliminate holes to prevent harbor for pests.
Excessively soiled kitchen hood vents. Clean frequently.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Mop head stored on the floor
Storage of unused items littering the facility
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No certified food safety personnel present at the time of this 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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5/30/2012 | Routine | 69 |
HACCP: DISCUSSED FOOD TEMPERATURE.
- Original container, properly labeled, consumer advisory
Several containers of unlabeled cooked food in the walk-in cooler
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of yoghurt in a container on kitchen table was at 46 degree F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Corrected by education and yoghurt was moved into cooler
- Potentially hazardous foods properly thawed
Raw meat thawed in stagnant water in the prep sink
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food protection during storage, prepartion, display, service, transportation
Bags of onions stored on the floor
Bags of rice stored on the floor
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Leaking well of the 2-compartment prep sink. Repair
Chipping surface of wooden rack in dry storage. Repair to provide smooth and easily cleaned surface.
- Food contact surfaces of equipment and utensils clean
Excessively soiled interior area of 2 microwaves in the kitchen.
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
Soiled surface of storage racks beside the stove
Soiled surface of storage racks in the dry storage room
Excessively soiled faucet of kitchen's hand 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.
- Plumbing installed and maintained
Leaking pipe under prep sink
- Critical: Outer openings protected from insects, rodent proof
Kitchen backdoor held opened. Outside opening must be closed at all times
- Floors properly constructed, clean, drained
Excessively soiled floor in the following areas: under all utilities in the facility
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled kitchen hood vents.
- No Certified Manager Present
No certified food safety manager.
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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2/28/2012 | Routine | 79 |
HACCP: DISCUSSED PROPER FOOD HANDLING AND FOOD TEMPERATURE. CHLORINE BLEACH USED AS SANITIZER.
- Original container, properly labeled, consumer advisory
Unlabeled cooked food in walk-in cooler
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Yoghurt in walk-in cooler at 50 degree F
Ensure temperature of cold potentially hazardous food at 41 degree or below.
Discarded.
- Critical: Hot food at proper temperatures
Temperature of hot held food (rice, soups) at between 112 and 120 F degree.
Ensure temperature of hot potentially hazardous food at 135 degree F or above.
Corrected by reheating.
- Critical: Foods properly cooled
.Container of yoghourt in walk-in cooler 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 date marking.
- Critical: Cross-contamination, equipment, personnel, storage
Container of raw chicken stored on a shelf above container of soups in walk-in cooler.
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.
Raw chicken moved to bottom shelf.
- Food protection during storage, prepartion, display, service, transportation
Uncovered container of yoghurt in walk-in 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
- Food contact surfaces designed, constructed, maintained, installed, located.
Soiled towel used to put bread flour into oven
Make use of a clean non-arbsorbent materials such as foil paper.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Disconnected hand washing sink on the wall behind stoves.
- Wiping cloths clean, used properly, stored
Several wiping cloths stored on tables.
Store soiled wiping cloth in a laundry bag, wet cloths in a sanitizing buckets.
- Food contact surfaces of equipment and utensils clean
Soiled interior of two kitchen microwaves.
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
Soiled area around stoves
Soiled surfaces of storage racks besides big stove
Soiled area around disconnected hand washing 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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Filled garbage in the kitchen.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Floors properly constructed, clean, drained
Soiled floors in following areas: under kitchen equipments and utilities, dry storage area, and walk-in cooler.
Clean and maintain clean floor.
Excessive water accumulation on floor of walk-in cooler.
Eliminate water.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls at the back of stoves.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary articles stored in rooms and storages in the facility.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No certified food safety personnel.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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12/22/2011 | Routine | 76 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Walk-in cooler repaired. Food temperature at 39 degree F
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8/9/2011 | 1st Recheck | |
.HACCP: Discussed proper food storage.
- Original container, properly labeled, consumer advisory
Cooked food not labeled in walk-in cooler.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of potentially hazardous cold foods in the walk-in cooler over 51 degree F.
Temperatures of all potentially hazardous cold foods shall be at 41°F or below, at all times.
All foods were discarded.
Recheck on walk-in cooler on or 08/08/2011.
- Food protection during storage, prepartion, display, service, transportation
Food store on the floor of 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
- Food contact surfaces designed, constructed, maintained, installed, located.
A device used in placing flour in the brick oven is made with soiled towel.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
No sanitizer used in the facility for washing dishes, and for cleaning surfaces
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
Corrected by education.
- Food contact surfaces of equipment and utensils clean
Excessively soiled interior of two kitchen microwave.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Soiled storage rack next to stove
Soiled 3-compartment sinks
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
Excessively soiled hand sink in the kitchen
No paper towel in the men's bathroom
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Soiled floors in the following places: in the kitchen under equipments, and utilities, under racks in the storage area, in the walk-in cooler.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in the kitchen,
Soiled kitchen Hood Vent, Clean and maintain clean
Hole in the wall behind a deep freezer. Eliminate hole to prevent harbor of pests.
- No Certified Manager Present
No certified food safety manager. This is a repeated violation, Khan the owner stated that he took and failed the class, and that he enrolled in another class. He was unable to produce an evidence of enrollment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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7/28/2011 | Routine | 79 |
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