SHAH HALAL FOOD

6-1A: .04(6)(f)Falafel holding at 48°F and kofta at 46°F; both had been 42°F at 2:00 PM. Raw fish at 45°F and raw beef patty at 46°F; last measured two hours prior. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Kofta and falafel were discarded. Raw fish and cheeseburger relocated to the walk-in cooler.

6-1C: .04(6)(d)Diced tomato with cucumber salad cooling since 3:00 PM; temperature checked at 8:04 PM. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The food was discarded.

2-2A: .03(2)(o)The person in charge was unable to locate signed employee health agreements for any employees on site. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge was unaware of the symptom and diseases that are reportable to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

2-2D: .06(2)(o)The hand sink in the back prep area was observed being used to store a sanitizer bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The bucket was removed.

4-2B: .05(7)(b)Food storage containers and utensils for rice, shawarma, and fries held at room temperature are cleaned and sanitized every eight hours. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. (P)

6-1A: .04(6)(f)In the walk-in cooler, the following foods were observed at the listed temperatures for unknown time period: American cheese (48°F), beef patties (48°F), raw tilapia (44°F), and an opened can of garbanzo beans (47°F). In the display cooler, hummus and tomato and cucumber salad were both observed at 52°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1B: .04(6)(f)In the display warmer, chicken shawarma was holding at 116°F (held since 1:00 PM; observed at 4:40 PM). Black beans were holding at 110°F (prepared at 10:00 AM; observed at 4:42 PM). Mixed vegetables were holding at 118°F (prepared at 10:00 AM; observed at 4:44 PM). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)The can of garbanzo beans was opened at 10:00 AM and was observed at 55°F at 4:38 PM in the display cooler. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P)

8-2B: .07(6)(c)Several bottles of chemicals were stored above the vegetable sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The bottles were relocated above the mop sink.

11C: .04(6)(c)Packages of meat were observed thawing in the three-compartment sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Cold water was turned on; one section measured 38°F, and the remaining portions were still frozen.

15A: .05(6)(q)1&3The ambient air temperature of the walk-in cooler was 48°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

2-2A: .03(4)(a)(b)(c)(e)(f)Person-in-charge was not aware of the employee health policy, including symptoms/diseases, awareness to report to health department, and when to exclude or restrict. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person-in-charge was coached on employee health.

2-2A: .03(2)(m)Person-in-charge was not able to locate signed employee health agreements for any employees onsite. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

17D: .07(4)(b)Observed employee items (keys, phones, purses) stored alongside food for facility in dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee area.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (water bottles) throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items were discarded.

2-2D: .06(2)(o)Observed hand sink in back prep area blocked by sanitizer buckets. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Sanitizer buckets were removed from sink.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1B: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.

12B: .03(5)(g)Observed employee handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.

12D: .04(4)(g)Observed employee washing cucumbers and tomatoes in three-compartment sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee washed vegetables in vegetable sink.

13A: .02(1)(d)Most recent inspection not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most current inspection report posted after today's inspection.

17C: .07(2)(c)Cove base below walk-in cooler and freezer not sealed to wall. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)