Health Report #111327

Establishment Name: Haifa Falafel
Report Date: 03/01/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Reheating for Hot Holding N/A N/A N/A Left over lentil soup and tomato sauce was not re-heated to >165*f before stocking in soup kettle and hold sauce on flat top burner. Found soup at 129* and tomato sauce at 102*. Suggest using chart i left you to get everyone in habit of using the thermometer to verify re-heat temps. Corrected by further heating in microwave to >165*f.
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A The can opener blade and the area around the blade was observed very dirty. Staff must remember to wash, rinse and sanitize this every single day. Corrected by doing such while here.
Critical Hot and cold holding N/A N/A N/A One of the 2 door delfield coolers was found holding product at 52*f. Discarded the feta cheese. Product must be held at 41*f or less. Do not use this cooler until repaired. I will be back to verify it has been repaired in 2 weeks. Staff need to take temps of coolers. Use chart i left for each cooler.
Critical Separation, Packaging, & Segre N/A N/A N/A Repeat critical violation 2 times. Risk control plan to be submitted. I found raw ground beef next to flat bread on the top rack in the front reach in cooler. I also found a case of parsley right next to cases of raw chicken in the upright cooler creating cross contamination risks. You need to be storing raw animal foods below and seperated from ready to eat foods. Complete the risk control plan detailing how you will assure this will be done on a daily basis and fax over the plan to me within 10 days. Corrected by storing the raw foods in safe manner while i was present. I will re-inspect this when i come back for follow-up.
Normal Cooling, Heating, and Holding N/A N/A N/A You do not have enough of or the proper type of refrigeration for the volume of foods you are producing here. You need a walk in cooler. Plans are to have one installed by the end of this month (march). Submit spec sheet to al hauck before purchasing and installing this walk in cooler. You need to discontinue cooking off foods for multiple days. Only cook up enough for the day. Cook off chicken shwarma on the stove, not the rotisserie until a walk in cooler is in place here. Also, service the right side prep unit as the coils are all froze up. Left charts to monitor cooler temps on a daily basis.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Clean the stove drip trays more often.
Normal Repairing N/A N/A N/A Repeat violation 2 times. Within 2 weeks, you need to paint all raw wood surfaces at the front prep area. I will be back in 2 weeks to verify this has been done.
Normal Hand Drying Provision N/A N/A N/A Repeat violation 3 times now!!!! by the end of today, install the new paper towel dispenser you have in your store at the rear prep handsink. I will be back in 2 weeks to verify you have done this.
Normal Light Bulbs, Protective Shield N/A N/A N/A You need to install a light shield with end caps on the lights in the beverage cooler and the front dessert display cooler.
Normal Wiping Cloths, Use Limitation N/A N/A N/A Observed in use wiping cloths left out on counters between uses. Need to keep in sanitizer buckets between uses to dis-infect the wiping cloths. Keep sanitizer solutions made up in the back prep area and in the front prep area and keep at 50-100 ppm. Change out solutions about every 2 hours.