| 1-26-2021 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
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All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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3-COMPARTMENT SINK: Repair the leaking right side faucet.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 1-26-2021 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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1) EXHAUST HOOD ABOVE THE DEEP FRYERS: Replace the (2) non-functioning lights.
2) EXHAUST HOOD ABOVE THE DEEP FRYERS: Residue accumulation inside the filters. Clean.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 1-26-2021 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
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All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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1) 1-DOOR TALL DELFIELD REFRIGERATOR AND HANDWASHING STATION BY THE DOUGH ROOM: Heavy food debris accumulation on the floor. Clean.
2) DOUGH ROOM: Heavy flour accumulation on the floor underneath equipment. Increase cleaning frequency.
3) DEEP FRYERS: Grease accumulation on the floor underneath the deep fryers. Clean.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 1-26-2021 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
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Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
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1) WOMEN'S RESTROOM: The hot air blower was initially not working and a roll of paper towels was provided next to the handwashing sink. The blower was repaired and functional at the end of the inspection. If the blower does not consistently function during all hours of operation and paper towels are provided to dry hands, provide the paper towels inside a permanent dispenser (like the ones in the kitchen).
2) MEN'S RESTROOM: The right side handwashing station was functional but the left side handwashing station was not functional. Maintain all equipment in good repair.
*Note: Regularly check the tempered water temperature at all handwashing sinks. The tempered water temperatures initially ranged up to 138 F in the men's restroom and 141 F in the women's restroom. The water temperatures were repaired towards the end of the inspection. Tempered water temperatures shall be 100 F - 108 F since the temperatures cannot be readily adjustable by the user. If this is an ongoing issue, you may replace the faucets to have separate hot and cold water handles/controls to be adjustable by the users.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 1-26-2021 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
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Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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1) WALK-IN CHEESE/DOUGH REFRIGERATOR: Plastic bags were used to cover some large food trays/containers. Containers were stacked on top of one another. Some of the plastic covers on the bottom trays/containers have shifted causing the food to be in direct contact with the top containers. Discontinue this practice and provide a better method to cover food and protect food from potential contamination.
2) 2-DOOR AND 2-DRAWER COMBO DELFIELD PREP REFRIGERATOR (PIZZA TOPPINGS AND CHICKEN WINGS): Plastic bags were used to cover some large food trays/containers. Some of the plastic bags have shifted causing half the food trays/containers to not be fully covered as intended. Discontinue this practice and provide a better method to cover food and protect food from potential contamination.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 1-26-2021 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
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Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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1) 1-COMPARTMENT PREP SINK: Repair or replace the heavily grooved/scratched/stained cutting board.
2) 1-DOOR SMALL DELFIELD PREP REFRIGERATOR: Repair or replace the heavily grooved/scratched/stained cutting board.
3) 2-DOOR AND 2-DRAWER COMBO DELFIELD PREP REFRIGERATOR (PIZZA TOPPINGS AND CHICKEN WINGS): Debris/mold accumulation on the gray gasket of the bottom drawer. Clean.
4) 2-DOOR AND 2-DRAWER COMBO DELFIELD PREP REFRIGERATOR (PIZZA TOPPINGS AND CHICKEN WINGS): Residue accumulation on the outer edges of the two drawers. Increase cleaning frequency on high touch areas.
5) 1-DOOR AND 2-DRAWER COMBO DELFIELD PREP REFRIGERATOR (CHICKEN WINGS): Mold accumulation on the gray gasket of the bottom drawer. Clean.
6) 1-DOOR AND 2-DRAWER COMBO DELFIELD PREP REFRIGEARTOR (CHICKEN WINGS): Residue accumulation on the outer edges of the two drawers. Increase cleaning frequency on high touch areas.
7) 2-DRAWER DELFIELD PREP REFRIGERATOR (CHICKEN BITES): Food debris accumulation on the bottom shelf and paper debris accumulation in between the two drawers. Clean.
8) 2-DOOR TALL DELFIELD FREEZER: Mold accumulation on the door gaskets and residue accumulation on the exterior door edges. Clean. Increase cleaning frequency on high touch areas.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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