| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Several employee personal drink were observed to be stored on food preparation tables in the back and at the juicing station. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Flour press, flour dough mixer and standing mixer had an excessive amount of dried food residues on the inside of the mixer, press and standing mixer. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The sugar can juicer at the self-serve area, displayed at ambient temperature had an excessive amount of dried food residues and build up. PIC indicated that it was last clean on 17 October 2024. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Deep fried temperature for safety foods at the hot holding unit had an internal temperature of 73 -74 degrees F. |
Person in charge voluntary removed all foods referenced in the violation and discarded in trash. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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"Keep refrigerated" yogurt drink in the open air cold holding unit near the front door was observed to have internal temperature of 49-51 degrees F. Winter squash and Wintermelon in the produce walk in cold holding unit had internal temperature of 48-49 degrees F. |
Person in charge voluntary removed all foods referenced in the violation and discarded in the dumpster during routine inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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A can of pesticide spray was observed to be stored on the shelve over the food preparation table and where single use items were observed to be stored. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Hot holding case at the register did not have temperature measuring devices. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Kati, Hilsha, Chitaln and Mrigal packaged fish were observed to not have the required information such as ingredients list, allergens, quantity and name and address of the manufacturer. In house repackage raw chicken were observed to no have required information such as name and address of the facility. Pani Puri balls being sold at retail did not have required information such as common name, ingredients, allergens, quantity, and name and address of the manufacturer. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Gnats were observed around the sugar cane juicer and at the hand washing sink in the food preparation area. |
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Priority Foundation (PF) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Sugar can sticks being used for juicing were observed to be stored in the back storage area uncovered and unprotected. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Several boxes of package foods were observed to be stored directly on the floor in back walk in freezers. |
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Core (C) |
2 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wiping cloths were observed to be stored over the splash guard, wiping cloths were observed on food preparation tables and on the sink basin of the three compartment sink. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Several in use utensils at the were observed to be stored on a bath towel, with direct food contact of the utensils. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single use lids next to the juicer were observed to stored not inverted. Single use aluminum containers on the storage shelve above the food preparation table was observed to be stored not invert. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Several plastic food containers at the food preparation area were observed to holds in the sides of the containers. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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The black splash being the deep fryer under the vent hood was observed to have aluminum foil taped to the back splash that was peeling. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The three-compartment sink had an excessive amount of dried food residues and build up on the drain boards and sink basins. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The fan guards in the produce walk in cold holding unit were observed to have excessive amount of dust. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hood had an excessive amount of grease and build up on the vent of the hood. |
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Core (C) |
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