| 6-26-2024 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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1. staff were unsure of the procedure to wash in a 3compartment sink. retrain all staff on proper dish washing technique. Inspector instructed staff at restaurant on proper technique. Ensure to wash, rinse, then sanitize with 100ppm chlorine or 200 ppm Quat.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 7.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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1.Observed staff switching between working with raw product to cooking to dishwashing without washing their hands in between. retrain staff on when to wash hands. inspector educated staff while at facility. refer to violation comment for more information.
2. Observed staff applying gloves without washing hands. Employees must wash hand prior to wearing gloves. Retrain staff.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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1. Observed that dishmachine did not have access to sanitizer and staff was knowingly using the machine to sanitize dishes. Cease using this machine until it can supply sanitizer of appropriate strength. Staff made to wash and sanitize all dishes that were washed using dish machine.
2. Observed facility had a non functional ice machine which was storing an ice scoop, ice and a bag of ice. do not store bags of ice in this unit as the outside of the bag is not sanitary. do not store scoop in this unit if the handle touches the ice. bag removed and scoop placed on holding unit . inside of machine was sanitized.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)
| 1.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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1. Observed facility had stored a box of frozen shrimp on a trashcan while prepping. Do not store food for prep on trashcans as they are not sanitized regularly. Do not store items which cant be sanitized on the trashcan, cardboard can not be sanitized and as such will contaminate any food it is stored on after its been contaminated. Facility removed frozen food from contaminated box and stored on sanitary surface. CDI
2. Observed facility left multiple food items unprotected from contamination by leaving food uncovered. Inspector observed, salsa, chips, ice, lard, cut lemons, uncooked beans,uncooked rice,food in prep refrigerators, drink toppings (chili rim) and raw food which all was not being actively prepped or distributed and had been left unprotected. train staff to keep prep refrigerators closed and store all food in a covered container when not in use.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 1.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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1.Observed facility was unable to provide a copy of the most recent inspection report. train staff on how to locate this for customers. (online version is ok so long as staff can indicate how to access report)
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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1. Observed that front door remains ajar when unlocked. Repair this door as it is letting flies into the facility. Observed 4 flies at door entrance.
2. Observed facility using fly tape in the kitchen. this is not approved as it does not prevent dead flies from falling onto cooking or prep surfaces. Remove Fly tape and provide a vermin prevention method which protects food and cooking surfaces.removed during inspection CDI
3. Observed that staff were storing personal food items intermingles with restaurant food. Store all employee items in a designated, separated and labeled area.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
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. Observed that Chlorine was being stored above open beans and rice. Cease storing food in a way that it can be contaminated by chemical leakage. Chlorine moved to chem storage area. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
Shellstock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
| 7.00 |
When received by a food facility, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the shellstock. The harvester's or dealer's tag or label shall list:
(1) The harvester's or dealer's name and address.
(2) The harvester's certification number as assigned by the authority and the original shellstock shipper's certification number.
(3) The date of harvesting.
(4) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the Shellfish Control Authority and including the abbreviation of the name of the state or country in which the shellfish are harvested.
(5) The type and quantity of shellfish.
(6) The following statement in bold, capitalized type: "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS."
(7) The dealer's tag or label shall also indicate the original shipper's certification number, including the abbreviation of the name of the state or country in which the shellfish are harvested. A container of shellstock not bearing a tag or label, or bearing incomplete tags or labeling, shall be subject to a hold or seizure and destruction in accordance with 21 C.F.R. 1240.60(d).
Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service, except to display on ice, or dispense to consumer upon individual request, provided the shellfish is protected from contamination and label information is retained as specified in 114039.3 b & c.
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1. Observed Shellstock that was stored in unlabeled containers. Do not store shellstock in unlabeled containers and left unattended. Provide a copy of original labels that provide information as noted on the violation description. Facility did not know which package shellstock originated from and had thrown away other tags. Unlabeled shell stock discarded.
2. Facility could not provide 90 day record of shellstock labels. When purchasing shell stock make sure a copy of the label or information is stored for a minimum of 90 days after shellstock is used. Provide a record of all tags of shellstock received. Records will be checked at follow up inspection. make sure shellstock in refrigerator/freezer is added as records will be cross referenced with photos from inspection to ensure compliance.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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1. Observed that the top of the prep refrigerators were not keeping all food below 41F. Food retemped below 41F after allowing tops to be left closed. Facility staff shall cease leaving tops of prep refrigerators open while not in use to maintain the temperature in the refrigerator. CDI
2. Observed that seafood that was being prepped while inspector arrived was left so that staff could begin cleaning the facility and covering food. do not leave food out of temperature control unattended. food moved back into temp control CDI.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
| 7.00 |
Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food.
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1. Observed facility was storing prepped raw shrimp in a colander ontop of other food in the refrigerator. Do not store potentially hazardous food in a colander as this does not protect other food in the storage areas. contaminated packages washed, open food destroyed.
2. Observed a can of salsa being used to hold potato peeler up above 3 comp sink. Cease the practice of using food to hold device. a sanitize surface may be used instead. can destroyed in facility.
2. Observed knives being stored between the refrigerator and the prep sink which had buildup of grime indicating it was not sanitized properly. Do not store food contact equipment on un sanitized surfaces.
3. Observed that ice scoop handle was touching drink ice. do not store ice scoop handle in ice as it is regularly touched and unsanitary. Sccop removed and contaminated ice removed.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
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)
| 1.00 |
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. Observed facility did not have access to paper towels in a dispenser in womens restroom. CDI. cease storing paper towels outside of dispenser.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
| 0.00 |
The Permit Holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. "Person in charge" means the individual present at a food facility that is responsible for the operation of the food facility.
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1. When asked if inspector could speak to the "person in charge" staff informed inspector that they were not currently at the facility. Facility shall designate 1 present employee as a person in charge even when there is an absence of owners or management.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
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)
| 1.00 |
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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1. Observed that a drain pipe at the floor sink below the soda stand did not have a 1in air gap. repair so air gap of 1in is present between the flood rim of the floor and the drain pipe
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
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)
| 1.00 |
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. Observed facility handwash sink near prep area was becoming detached from the wall leading to debris accumulation. reattach sink to wall so that transition is smooth and easily cleanable.
2. Observed facility using carboard and unfinished wood to line shelving drink mix storage. Food storage shall be smooth and easily cleanable, non absorbent, non toxic. Seal all wood used to store food so it is smooth easily cleanable, non absorbent, and non toxic.
3. Cardbord is not a smooth easily cleanable surface cease using this material to line shelving used for food storage.
4. Observed walk in unit shelving was no longer smooth and easily cleanable. Repair shelves are smooth easily cleanable non absorbent and non toxic
5. Observed ice machine is out of order. Label as storage only and keep well maintained.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
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)
| 1.00 |
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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Observed grime buildup on tile wall being prep sink. Increase frequency and efficacy of cleaning.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 6-26-2024 |
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390)
| 1.00 |
Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.
For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.
Close the facility until a permit is obtained from the Division of Environmental Health.
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1. Observed permit on display was for 2019. remove and post 2024 permit.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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