| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*1
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*CFSM is not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection. CFSM, PIC must review food safety procedures with staff. Repeat Violation. To be Corrected By: 10/26/2022
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*4
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*Employee was observed eating while standing in front of the prep unit, above the cutting board. . An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. New Violation. To be Corrected By: 10/26/2022
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*8
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Hand washing sink on the cookline and in Zoubi kitchen are not supplied with soap and paper towels. All hand sinks must be supplied with soap and paper towels at all times.
Sink used for hand washing in the dishwashing area is being used to improperly thaw frozen food items. Hand sinks must remain accessible and clear at all times. Discotheques using this sink for thawing. New Violation. To be Corrected By: 10/26/2022
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*14
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*Ice machines located in the basement of Karlas have a large accumulation of mold-like build up.
Must discard all ice and provide a deep and detailed cleaning and sanitize.
The ice machines must be put on a schedule for deep cleaning on a regular basis. New Violation. To be Corrected By: 10/26/2022
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*20
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*Raw chicken was placed above the cool line of the seafood Prep Unit.
All Time/Temperature Control for Safety (TCS) foods must be cold held at 41F or below. Placing items above the cool line will not hold Temperature at 41F or below.
This chicken was at 55F. Discard this chicken and discontinue allowing products to sit out of Temperature Control. New Violation. To be Corrected By: 10/26/2022
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*21
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*Several items in Walk In cooler are not date marked for when they were prepared or when they should be discard
These foods must be sold, used by or discarded within 7 days of opening or preparation. Must label all Ready To Eat (RTE) foods with either use by date or preparation dates. New Violation. To be Corrected By: 10/26/2022
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33
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Upon arrival, several items were being thawed in the sink used for hand washing.
These products, although not in proper prep sinks, we're not being thawed properly.
To thaw properly one of the following methods must be conducted:
1.Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less
2. Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow
3. As part of a cooking process
Must educate staff on proper thawing procedures. New Violation. To be Corrected By: 10/26/2022
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 10/26/2022
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41
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Utensils are being stored in a container of standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency.
Discontinue storing utensils in standing water New Violation. To be Corrected By: 10/26/2022
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43
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Containers used to deliver seafood are being reused for various other food items.
All containers must be food grade containers that are made to be washed and sanitized. These containers used for seafood are not made to be reused.
Must remove used fish containers and replace with food grade containers. New Violation. To be Corrected By: 10/26/2022
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48
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There is no hot water provided for the hand sink in Zoubis cookline.
Must provide a minimum of 100F hot water, accessed from the faucet controls. New Violation. To be Corrected By: 10/26/2022
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53
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Observed the following areas to be unclean:
- Floors below Karla's cookline;
- Lower half of walls behind Karla's cookline;
- Shelving in the walk-in cooler.
- Ground around grease drums
- Wall above loading and unloading rack of mechanical ware washing machine Repeat Violation. To be Corrected By: 10/26/2022
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53
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Ceiling tiles above the cool line in Zoubis are missing, exposing wiring and insulation.
Must repair and replace these ceiling tiles with a cleanable ceiling tile. Repeat Violation. To be Corrected By: 10/26/2022
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General Remarks
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A compliance inspection will be conducted and a regulatory service fee will be charged for 1st compliance inspection.
Upon follow up inspection, must show proof of registration for more employees in the Serv-Safe classes. Food employees must be educated on proper food handling.
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