Visit conducted today to perform a Follow-up Inspection for verification and Compliance. EHS observed corrections made to all violations noted during Routine Inspection conducted 8/10/15.
CFM has attained Colored tongs for Cross Contamination Prevention for all raw food items at prep Cooler in addition to multiple food thermometers and sanitizing test kit. CFM has conducted proper Training with all Food Employees. Observed food employees using correct food safety practices during inspection, including handwashing and sanitizer use. CFM has created a daily Reminder Checklist of all items to be followed by Food Employees including proper Dishwashing, Food Handling, Sanitizing, and Cleaning procedures to be conducted daily.
Areas still in need of correction: Cleaning underneath Cookline - observed heavy accumulations of grease and oil deposits on floor and on surfaces of cookline equipment. Observed tiles in need of cleaning and repair as some tiles are cracked and uncleanable. Per CFM, Facility will be getting new Cookline equipment by next year. All tiles will be replaced during renovations.
Observed several flies in kitchen area. Please remember to always keep Back Door closed at all times. Observed Pest Control Invoices, services are provided twice a month.
Please send copy of current Certified Food Managers Card to Health Department once received.
Observed improvement and correction of all violations and in compliance. EHS discussed Active Managerial Control practices and program with CFM.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the COOKLINE is in need of cleaning. OBSERVED HEAVY DEPOSITS OF BURNT GREASE AND OIL ACCUMULATION ON FLOORING UNDER COOKLINE.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/25/2015 | Follow-up | |
PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT ACTIONS TO BE TAKEN.
*Please remember to always set up 3Vat Sink as discussed. Observed Bleach Solution at facility not effective as observed with low concentration of Chlorine in manufacturer container. Please use Chlorine Bleach as sanitizing agent for washing of Dishes and Counter tops.
*Please remember to create proper Sanitizer Bucket daily for all Wet Cloths used for cleaning and sanitizing of counter tops, especially when used for Food Preparation.
*Please remember to section off Vegetables and Cooked Food Items (pork and shrimp) separated from Raw Food Items (chicken and beef) in Prep Cooler.
*Please remember to not use Residential Pesticides (RAID) at kitchen as chemicals may counteract with Pest Control Service Pesticides and become inefficient.
Please send copy of Certified Food Manager's Card to Health Department by 8/20/15.
EHS provided additional handouts regarding proper Dishwashing, Handwashing, Cross Contamination, Proper Cooking Temperatures, Thermometer Use in Chinese.
A Followup will be conducted to verify Compliance and Correction of all Violations within 10 days.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS WITH GLOVES ON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES ENGAGE IN MULTIPLE TASKS INCLUDING DISHWASHING, AND HANDLING RAW CHICKEN AND PROCEED TO COOKLINE WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEE LEAVE KITCHEN AND RE-ENTER WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS STOPPED FOOD EMPLOYEES FROM PROCEEDING TO PREPARE FOOD, INSTRUCTED TO WASH HANDS. FOOD EMPLOYEES WASHED HANDS.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEES WASH HANDS IN 3VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS IN HANDSINK.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED SEVERAL DENTED CANS IN DRY STORAGE AREA FOR USE. PER DISCUSSION WITH CFM, CFM IS NOT AWARE OF SAFETY RISK.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CANS SEPARATED FOR RETURN. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED RAW CHICKEN IN CONTAINER UNCOVERED IN WIC, OBSERVED EGGROLLS IN CONTAINER UNCOVERED IN FREEZER CHEST.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED FOOD ITEMS WITH PLASTIC WRAP.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE USE SAME GLOVES DURING MULTIPLE TASKS.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE REMOVED GLOVES AND WASHED HANDS BEFORE PUTTING ON NEW GLOVES.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED MULTIPLE CONTAINERS OF FOOD ITEMS STORED ON FLOOR OF WIC.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. FOOD EMPLOYEE REARRANGED FOOD ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: GARLIC IN OIL 65F AT COOKLINE IN ROOM TEMPERATURE, COOKED NOODLES IN STYROFOAM CONTAINERS 58F ON TABLE TOP AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. GARLIC IN OIL PLACED IN PREP COOLER. COOKED NOODLES WILL BE DISCARDED WITHIN 4 HOURS, CFM HAS AGREED NOT TO PLACE NOODLES ON COUNTERTOP, AND WILL JUST TAKE FROM WIC ONE BY ONE.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: OBSERVED BROCCOLI STORED IN CARDBOARD BOX (NOT ORIGINAL PACKAGING).
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. DO NOT STORE FOOD IN NON CLEANABLE AND ABSORBENT MATERIALS. CFM MOVED BROCCOLI TO METAL CONTAINER.
- Ventilation Hood System / Drip Prevention
Observation: Condensation from the exhaust hood system in the warewashing area was observed dripping onto food-contact surfaces below. OBSERVED ACCUMULATIONS OF GREASE AND OIL DRIPPING FROM COOKLINE HOOD. AREA WITH NO TRAY AVAILABLE UNDERNEATH.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. MAINENANCE SCHEDULED FOR CLEANING AND REPAIR TODAY.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3VAT SINK with a concentration of <50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM ADDED BLEACH TO SOLUTION TO REACH 50PPM.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use. WHEN TESTED, FOOD THERMOMETER NOT PROPERLY CALIBRATED.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: INTERIOR AND DOORS OF 2DR PREP COOLER, INTERIOR AND DOOR OF 1DR UPRIGHT FREEZER, STOVETOP BURNER ACCUMULATED WITH HEAVY GREASE AND BURNT OIL.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site) (repeated violation)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED PAIRS OF TONGS USED INTERCHANGABLY FOR MULTIPLE FOOD ITEMS INCLUDING VEGETABLES, COOKED FOOD ITEMS, AND RAW FOOD ITEMS. OBSERVED METAL BOWLS USED FOR PORTIONING OF FOOD ITEMS USED INTERCHANGABLY FOR COOKED AND RAW ITEMS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. CFM CLEANED TONGS AND SEPARATED PER FOOD ITEM. METAL BOWLS WASHED AND USED ONLY PER FOOD ITEM. EHS SUGGESTED COLOR CODING BOWLS AND TONGS.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for @SANITIZING AGENTS@ sanitizing solution. OBSERVED FOOD EMPLOYEE DIP TONGS AND METAL BOWLS IN SANITIZER FOR LESS THAN 10 SECONDS.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS EXPLAINED PROPER SANITIZING PROCEDURES, DISHES RE-SANITIZED.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM COULD NOT LOCATED CFM CARD.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION. PLEASE SEND COPY OF CARD TO HEALTH DEPARTMENT.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR AND SCREEN DOOR OPEN. FLIES PRESENT IN FACILITY.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. CFM CLOSED SCREEN DOOR.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS PROVIDED AT HANDSINK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the COOKLINE is in need of cleaning. OBSERVED HEAVY DEPOSITS OF BURNT GREASE AND OIL ACCUMULATION ON FLOORING UNDER COOKLINE.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED 2 CANS OF RAID AT FACILITY. PER DISCUSSION WITH CFM, CFM USES RAID IN ADDITION TO PEST CONTROL PESTICIDE SERVICES.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. EHS EXPLAINED RISKS ASSOCIATED WITH USING RAID WITH PEST CONTROL SERVICES. RAID WILL BE REMOVED FROM FACILITY.
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08/10/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEES WASH HANDS WITH GLOVES ON AND NO SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE HANDLING DISHES AT 3VAT SINK AND PROCEEDED TO COOK AT COOKLINE WITHOUT WASHING HANDS IN BETWEEN. OBSERVED FOOD EMPLOYEE GO OUTSIDE AND RETURN TO KITCHEN WITHOUT WASHING HANDS AFTER ENTRY.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, EMPLOYEES WASHED HANDS AND CHANGED GLOVES.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEES AND CFM WASH HANDS IN 3VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED SEVERAL DENTED CANS IN DRY STORAGE AREA FOR USE.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM EXPLAINED TO FOOD EMPLOYEES AND REMOVED DENTED CANS FOR RETURN.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED SUGAR, CORN STARTCH, FLOUR, ETC. IN CONTAINER BINS WITH NO LABEL.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED FOOD ITEMS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED PLASTIC CONTAINERS USED AS SCOOPS FOR DRY STORAGE ITEMS INCLUDING SUGAR, FLOUR, CORN STARTCH, RICE, SOY SAUCE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REMOVED CONTAINER SCOOPS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEANSPROUTS 55F IN CONTAINER AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM MOVED TO WIC.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED ONE PAIR OF TONGS AT 2DR PREP TOP COOLER FOR USE WITH RAW CHICKEN, RAW BEEF, RAW SHRIMP
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. FOOD EMPLOYEE WASHED TONG FOR USE BEFORE DIFFERENT FOOD ITEM. EHS RECOMMENDED INVESTING IN MULTIPLE DIFFERENT COLOR CODED TONGS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: TONGS. OBSERVED FOOD EMPLOYEE WASH TONGS IN 3VAT SINK WITH SOAP AND WATER WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER WASHING PROCEDURES. FOOD EMPLOYEE SANITIZED UTENSIL.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing. OBSERVED WOODEN BLOCK WITH FOOD DEBRI ON TOP OF SINK BASIN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED ITEM FROM HANDSINK AND CLEANED SINK BASIN OF FOOD DEBRI.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO HANDSOAP AT SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM ADDED SOAP TO SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TOWELS NOT AVAILABLE AT ONLY HANDSINK IN KITCHEN.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM ADDED PAPER TOWELS.
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02/02/2015 | Routine | |
PLEASE REMEMBER TO KEEP BACK DOOR CLOSED AT ALL TIMES TO KEEP PESTS FROM ENTERING FACILITY. **Please clean floors, walls, and surfaces of equipment FREQUENTLY and THOROUGHLY to prevent food debris accumulation and prevent pests.
EHS provided test strips for Chlorine Sanitizer for 3Vat sink. ** Please obtain test strips.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED PRE-COOKED SHRIMP STORED BY RAW CHICKEN IN WIC
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REARRANGED FOOD ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean Sprouts 70F - at cookline at room temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM RE WASHED, RINSED, AND SANITIZED SLICER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing. OBSERVED CONTAINER BINS IN HANDWASHING SINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED ITEMS FROM SINK BASIN.
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09/08/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WIC: Chicken wings 48F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER DISCARDED FOOD.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the
1. Back kitchen wall has holes that need to be sealed
2. The door in the back entrance of the kitchen needs to be repaired by sealing the gap between the floor and the door
3. The floor tiles in the kitchen are not maintained in good repair
4. The employee bathroom walls, floors, and ceiling are damaged and need to be repaired
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/13/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Bean sprouts 70F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER PLACED BEAN SPROUTS IN WALK IN COOLER.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the
1. Ceiling tiles
2. Walls
3. Floor and wall coving
4. Floor tiles underneath equipment
are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the
1. Ceiling Tiles
2. Wall behind equipment
3. Floor underneath equipment in cookline and underneath sink.
are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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10/07/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Manager is aware that household equipment is not permitted in a commercial facility and will remove them from premises.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed open bags of sugar, flour and salt in the back portion of the kitchen.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. EMPLOYEE CLOSED OPEN PACKAGES.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knives stored in between reach in refrigerator and soup table is not clean.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EMPLOYEE REMOVED KNIFE AND CLEANED.
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06/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about New China, 4205 Tom Davis Drive, Annandale, VA 22003 »