ROUTINE INSPECTION
9 reported violations
- K27: Food separated and protected
Several food containers are left uncovered inside the walk-in refrigerator. [CA] Provide a lid/cover for all food containers to protect from contamination.
- K30: Food storage: food storage containers identified
Containers of liquid sugar and oil are stored uncovered on the floor underneath a prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Place a lid/cover on all food containers to protect from contamination.
- K07: Proper hot and cold holding temperaturesCritical
Cooked samosas are measured at 55F on a pan; per PIC, they were removed from the refrigerator about 15 mins ago. Cooked garbanzo beans are measured at 51F, per PIC, garbanzo were placed in top well about 15 mins ago. Cooked chicken and raw chicken are measured at 45F and 47F. Per PIC, the reach in door is frequently opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] samosas were placed back in the walk-in refrigerator, an ice bath was created for the garbanzo beans.
- K09: Proper cooling methods
Recently cooked lentils are placed in prep unit top well with few ice to help cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] An ice bath was created for lentils to completely cover container.
- K38: Adequate ventilation/lighting; designated areas, use
Grease build up on hood. [CA] Clean hood.
- K33: Nonfood contact surfaces clean
Accumulation of grease and food residue observed throughout facility on: - storage shelves - racks - exterior of equipment - inside refrigeration units [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K40: Wiping cloths: properly used, stored
Unclean wiping cloths are stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K45: Floor, walls, ceilings: built,maintained, clean
Food residue observed on floor throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. Walk-in freezer door does not completely close due to ice build up / door gasket. [CA] Repair freezer door and ensure it completely closes. 2. Shelves are lined with aluminum. [CA] Discontinue lining shelves with aluminum.