Health Report #104192

Establishment Name: Rawsonville Coney Island
Report Date: 09/09/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) cooking/preparation area reach in cooler Without date of consumption marking Observed several packages of rte deli meats (ham, turkey), housemade coleslaw and sauces, and rte gyro meat with no datemarking labels. As stated in past, all phf rte foods (including all deli meats, housemade salads and sauces) must have a datemarking label with a 7 day consume by date (day 1 is open/slice date). Pic corrected by discarding meats and salads with unknown prep dates and properly labeling all freshly prepared foods. Critical corrected, but will need completed risk control plan since violation was cited at last 3 routine inspections. Please bring copy of plan to admin conf.
Critical Hot and cold holding Hot food item(s) prep area prep cart Stored below 135 degrees F Observed pan of sausage links and pan of gravy in prep and cooking areas not being stored in any type of hot holding unit. Pans were sitting out at room temp on prep cart and bottom of prep table. Internal food temps were measured at 85f and 110f. All phf must be hot held at 135f or more at all times to prevent bacterial growth. Do not store phf at room temperature. Pic corrected by discarding. Critical corrected
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) cooking/preparation area reach in cooler shelf Beyond consume by date Observed containers of housemade tuna salad and tartar sauce with expired datemark labels. All phf rte housemade salads must be used or discarded after 7 days (day 1 is prep date). Pic corrected by discarding. Critical corrected, but will need a completed risk control plan since violation cited at 2 consecutive routine inspections. Please bring copy of plan to admin conference.
Critical Warewashing Chem.San., Temp/pH Chlorine solution concentration Dishwashing machine Below 25 ppm Observed 0 ppm of chlorine in dishwashing machine in back kitchen area. Sanitizer concentration in dishwasher needs to be 50-100ppm of chlorine at all times. Need to repair dishwasher within 10 days. I will check this item at follow up inspection. Please utilize 3 compt sink for sanitizing until dishwasher properly repaired. , observed 0 ppm of chlorine in dishwashing machine in back kitchen area. Sanitizer concentration in dishwasher needs to be 50-100ppm of chlorine at all times. Need to repair dishwasher within 10 days. I will check this item at follow up inspection. Please utilize 3 compt sink for sanitizing until dishwasher properly repaired. Follow up site visit 9/29/09: dishwasher has been repaired. Sanitizer was measured at 100ppm at time of follow up. Critical corrected
Critical Separation, Packaging, & Segre Raw animal food(s) cooking/preparation area upright cooler Stored over/next to Ready-to-eat food(s) Observed plate of raw hamburger in upright cooler in prep area stored directly on top of a container of rte watermelon and above rte tuna salad. As stated in past, all raw animal products must be stored below and away from rte food items at all times to prevent cross contamination. Pic corrected by relocating raw hamburger to bottom shelf of cooler. Critical corrected.
Critical Cleaning Procedure Employee(s) cooking/preparation area handsink Improperly washed hands Observed no hot water available at only handsink in kitchen. Employees currently washing hands in 3 compt sink or restroom. All handsinks must have soap, paper towels and hot water available at all times for proper employee handwashing. Must repair handsink within 10 days. I will check this item at follow up inspection.
Critical Reheating for Hot Holding Reheated food(s) cooking/preparation area warmer Reheated to less than 165 degrees F Observed pan of coney chili sauce and pan of wet coney burger in hot holding unit in prep area at 86-90f (foods have been slowly reheating in unit for 1 hour per pic). Please cease this practice immediately. All phf must be rapidly reheated to 165f or more. Will need to reheat foods on grill or in microwave to 165f before placing food in hot holding units. Pic corrected by reheating sauce and burger to 165f in microwave. Critical corrected.
Critical Hot and cold holding Cold food item(s) prep area prep cart Stored above 41 degrees F Observed 2┬░Full flats of raw shell eggs sitting on prep table in cooking area at room temp. Internal food temp was measured at 65f. There were no customers in restaurant at time of inspection and pic not aware that eggs needed to be refrigerated when not in use. Also observed pan of ham on prep cart next to grill being stored at room temp. Internal temp of ham was 60f. Phf cannot be sitting in the temp danger zone for unknown periods of time. All phf must be cold held at 41f or below at all times to prevent bacterial growth. Pic corrected by discarding eggs and ham. Pic to change procedure as well. Pic stated that he will now keep eggs and ham in upright coolers when not in use.
Critical Cleaning Procedure Employee(s) cooking/preparation area handsink Improperly washed hands Observed no hot water available at only handsink in kitchen. Employees currently washing hands in 3 compt sink or restroom. All handsinks must have soap, paper towels and hot water available at all times for proper employee handwashing. Must repair handsink within 10 days. I will check this item at follow up inspection. , observed no hot water available at only handsink in kitchen. Employees currently washing hands in 3 compt sink or restroom. All handsinks must have soap, paper towels and hot water available at all times for proper employee handwashing. Must repair handsink within 10 days. I will check this item at follow up inspection. Follow up site visit 9/29/09: handsink in kitchen has been repaired and is working properly. Soap, paper towels and hot water now available at handsink. Critical corrected.
Critical Warewashing Chem.San., Temp/pH Chlorine solution concentration Dishwashing machine Below 25 ppm Observed 0 ppm of chlorine in dishwashing machine in back kitchen area. Sanitizer concentration in dishwasher needs to be 50-100ppm of chlorine at all times. Need to repair dishwasher within 10 days. I will check this item at follow up inspection. Please utilize 3 compt sink for sanitizing until dishwasher properly repaired
Normal Clean, Vent. Sys., Prev. Disch Ventilation system cooking area filter Not clean Observed interior of kitchen and dining area with an excessive amount of smoke when grill is in constant use. Smoky conditions in restaurant can create a nuisance to customers and employees. To correct, please have ventilation hood cleaned and repaired as needed as soon as possible.
Normal Equipment, Cleaning Frequency Warewashing equipment dishmachine Dishwashing machine Not cleaned Through out the day as necessary Observed interior of dishwasher with a heavy accumulation of scale. To correct, please clean now and on a more frequent schedule
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) Back kitchen area upright freezer With accumulation of debris Observed interior of several coolers in prep area soiled with debris. Please clean now and on a more frequent schedule
Normal Light Bulbs, Protective Shield Light shielding Light shield(s) dishwashing area light shields Not provided In dishwash area Observed missing light shields on ceilings in prep area and back kitchen area. To correct, please provide
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor(s) With accumulation of debris Observed floors under grill and upright coolers soiled with grease and a heavy accumulation of debris. Also observed floors under 3 compt sink soiled with mold and debris. All floors in kitchen need to be cleaned now and on a more frequent schedule.