Sahan Restaurant & Cafe LLC

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed food in prep cooler by entry to kitchen holding time/temperature controlled for safety foods above 41F. PIC discarded at time of inspection. Ensure time-temperature controlled for safety foods are at 41F and above to prevent pathogen growth.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed back reach in cooler #2 with an air temperature of 50F. Observed prep cooler with an air temperature of 48F. Ensure equipment is in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed coolers and freezers with food debris on outside and inside. Ensure non-food contact surfaces are maintained clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed thawing goat meat and cooked pasta without datemark. Ensure all ready-to-eat, time/temperature controlled for safety foods that are cooked, or prepared on site maintain a date mark for the day they were prepared. At time of inspection PIC was educated and discussed datemarking foods. PIC date marked foods at time of inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed chlorine sanitizer bucket in the kitchen was over 200PPM for chlorine. Ensure sanitizers are being used at the proper concentration to prevent chemical contamination. At time of inspection PIC got the sanitizer down to 100PPM

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Observed food employee not sanitizing dishes after washing and rinsing. Ensure all food contact surfaces are sanitized after being washed and rinsed. At time of inspection food employee was educated and set up the sink with sanitizer, and sanitized dishes.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

Inspector’s notes

Observed cut cakes. Ensure all ready-to-eat, time/temperature controlled for safety foods that are prepared in a processing plant and opened on site maintain a date mark for the day they were opened. At time of inspection PIC was educated and discussed datemarking foods. PIC date marked foods at time of inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed Styrofoam containers for food. Ensure all to-go containers are recyclable, compostable or reusable.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Observed three compartment sink without drain-boards on the ends. PIC has ordered the sink and is waiting for delivery/installation.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s notes

Observed three compartment sink with break in seams along side. PIC has ordered a new one with the required drain boards.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed reach in cooler was in disrepair. No food is being kept in it until it is repaired and holding at 41F and below. Ensure all equipment is maintained in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed upright cooler in kitchen was holding time/temperature controlled for safety (TCS) foods above 41F. Temperatures listed in measurements. Ensure TCS foods are kept at 41F and below to prevent pathogen growth. At time of inspection discussed holding temperatures with owner. PIC moved items to freezer.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed upright cooler in back of kitchen holding foods above 41F. Observed dish machine was not working at time of inspection. Ensure all equipment is in good working order.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed no date marking of cooked and ready-to-eat foods. Observed opened cans of beans in prep cooler without a date mark. Observed cooked meats and soup without a date mark in upright cooler in kitchen. Ensure a date marking system is in place and food is marked on the day it was made or opened (day 1) and sold or discarded by the seventh day. At time of inspection discussed with owner. PIC date marked foods.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed raw liver stored above ready-to-eat foods (bell peppers) in two-door cooler. Ensure raw animal foods are stored away from ready to eat foods. At time of inspection PIC moved items and showed the proper storage order.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s notes

Observed hand sink in cafe area being used to dump coffee and fill water. Ensure hand washing sinks are used exclusively for hand washing purposes.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Observed no hand washing sign at hand sink in cafe area. Ensure a sign is posted reminding employees to wash hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s notes

Observed three compartment sink did not have drain boards attached at each end.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

Inspector’s notes

Observed three compartment sink had break in seam along side. Ensure all multi-use food contact surfaces and equipment is NSF certified, smooth and easily cleanable.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s notes

Observed dirty dishes stored in food preparation sink. Ensure food prep sink is used only for food preparation to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed tzatziki sauce in low boy cooler at 44 degrees F. Discussed with operator. Instructed to turn down unit and monitor temperature.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

see original report for details

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

see original report for details

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

see original report for details

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed no date marking system in place. Discussed with operator. Per operator, all foods are used up within 3 days. You must date mark all TCS foods if they are going to be held for 24 hours or more on site.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed some foods in 2 different coolers holding above 41 degrees F. (beef at 46, liver at 44) Observed large quantity of cut tomatoes sitting at room temperature. Discussed with operator. A working portion of cut tomatoes may be left out for immediate use, refrigerate the rest until they are needed. Operator will lower temperatures and monitor, move to working coolers if need be.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed Arctic Air cooler and lowboy reach in cooler not keeping foods at or below 41 degrees F. Have units repaired/replaced.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

Observed tongs hanging from oven handles. This is not a sanitary practice. Store utensils per rule above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed flour uncovered in storage mode. Cover foods and ingredients when not in use.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Observed hood baffles soiled with grease. Clean at a frequency to prevent accumulation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s notes

Observed legs of tables, shelves below tables, wall behind 3 comp sink, etc. soiled with grease and food debris. Clean and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s notes

Observed frozen fish in reach in cooler (thawing) still inside ROP packaging Removed ROP fish from package prior to thawing.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Observed caulking on sink that has worn away. Reseal sink to the wall.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Operator did not have an employee illness log on site. Keep and maintain an illness log. Ensure it is available for review upon request. Inspector is sending illness log.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed no date marking system in place. Date mark any TCS foods that will be held for more than 24 hours.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.