- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
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02/24/2016 | Risk Factor | |
Please remember that a Certified Food Manager must be present during all open operating hours or risk closure. **It is advised that additional food employees attain a Certified Food Manager's card.
EHS provided training with Dish Employees on how to properly set up Sanitizer at 3Vat sink. EHS provided additional handouts regarding proper dishwashing, handwashing, cooking, and thermometer use in Korean.
Observed Mop Sink located in Back Room (by Pepsi 2DR Upright) currently unused and not functioning. It is required that a mop sink be installed and used in kitchen as noted in Risk Factor Assessment inspection conducted 4/21/15. Per Discussion with Food Employee, water for mops are attained from hose outside of building (observed prep sink being used as mop sink during previous inspection). Please install new mop sink or repair existing mop sink for use as required under initial Plan Review.
PLEASE CORRECT AND PREVENT ALL REPEAT AND CRITICAL VIOLATIONS OR RISK FURTHER ENFORCEMENT.
**A Followup will be conducted within 30 days to verify compliance. If violations are not corrected by this time, a Notice of Alleged Violation will be issued.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED MULTIPLE FOOD EMPLOYEES WASH HANDS WITHOUT SOAP FOR LESS THAN 10 SECONDS.
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 (HANDLING RAW FOOD AND THEN AT COOKED FOOD AT FRYER) WITHOUT WASHING HANDS. OBSERVED VERY LIMITED HANDWASHING DURING DURATION INSPECTION
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. EHS INSTRUCTED FOOD EMPLOYEES TO WASH HANDS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED HANDSINKS NOT BEING USED AT ENTIRE KITCHEN. FOOD EMPLOYEES ARE WASHING HANDS AT CLOSER PREP SINKS.
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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: (REPEAT) The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: (REPEAT) The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: CUT ORANGES AND CUT WATERMELON. OBSERVED FOOD EMPLOYEE CUT AND PLATE FOOD ITEMS WITH BARE HANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER GLOVE USE. FOOD EMPLOYEE WASHED HANDS AND PUT ON NEW GLOVES.
- 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 CONTAINER OF SUGAR WITHOUT LID IN BACK DRY STORAGE ROOM WITH MECHANICAL ITEMS AND TOOLS STORED IN SHELVING ABOVE. OBSERVED FOOD ITEMS WITHOUT PLASTIC WRAP COVERING OR LID IN WIC.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. COVER PLACED ON CONTAINERS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SALMON (SUSHI)
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED BOXES OF RAW FISH THAWING AT ROOM TEMPERATURE AT PREP SINK WITHOUT WATER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. FOOD ITEMS REMOVED FROM BOXES AND PLACED IN PREP SINK UNDER RUNNING WATER.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: (REPEAT) The food-contact surfaces of the following equipment and/or utensils are not durable: OBSERVED WOODEN GROUND MEAT GRINDER TOOL AS ABSORBENT AND NOT SMOOTH.
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. TOOL REMOVED FROM GRINDER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE BIN OBSESRVED WITH MOLD ON SURFACE, IN NEED OF CLEANING
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FLOORS AND INTERIOR OF FREEZERS (2) .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: METAL BOWLS, KNIVES OBSERVED BEING WASHED WITH SOAP AND WATER IN PREP SINKS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, SANITIZER SET UP IN 3VAT SINK FOR SANITIZING.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the HANDSINK BY DISHWASHING AREA AND 3VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. SOAP NOT PROVIDED AT HANDSINK BY DISH MACHINE AND COOKLINE SINK. SOAP DISPENSERS NOT AVAILABLE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. BOTTLES OF SOAP PLACED AT EACH HANDSINK.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the HANDSINK, 3VAT SINK is not maintained in good repair. HOT WATER HANDLE ON HANDSINK BY DISH MACHINE IS NOT IN WORKING CONDITION. SINK STOPPERS NOT AVAILABLE AT 3VAT SINK AND UNABLE TO HOLD WATER. LARGE HOLE ON INTERIOR DOOR OF WIC EXPOSING INSULATOR AND MOLD.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED BACK STORAGE ROOM COMPACTED WITH ACCUMULATION OF UNUSED LARGE BINS, MANUFACTURER SOY SAUCE BUCKETS, AND UNUSED EQUIPMENT.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PLEASE CLEAN AND ORGANIZE ALL BACK STORAGE ROOMS.
- 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. OBSERVED HOOD FILTERS IN NEED OF CLEANING BY GRILL
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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10/26/2015 | Routine | |
PLEASE REPLACE ALL BURNT OUT LIGHT BULBS ABOVE GRILL AREA. LEFT GRILL AREA OBSERVED WITHOUT ANY LIGHTING. PLEASE CLEAN AND REPLACE IMMEDIATELY.
NOTE: **Observed employee washing Floor Mop in one of the 3 Left Prep Sinks by Grill Area. Per Food Employee, particular Prep Sink is used only for Mops, however directly connected to sink are 2 Prep Sinks used for washing vegetables. Per PIC, previous mop sink has not been used in few years due to piping issues. **Health Inspector will provide information on acquiring and installing a new mop sink. **
Observed wooden hand held cylinder item used for inserting meat into grinder. Please attain a proper cleanable metal rod for Meat Grinder.
Please attain a Farm Raised Letter from Restaurant Depot for smoked salmon and send copy to Health Department by 4/30/15.
- 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 CFM LEAVE FOOD PREP STATION TO UNCLOG HANDSINK DRIAN WITH USED GLOVES AND PROCEED TO PREP STATION WITHOUT WASHING HANDS OR CHANGING GLOVES.
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 CFM FROM RETURNING BACK TO PREP STATION AND CFM WASHED HANDS AND CHANGED GLOVES.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers. OBSERVED FRESH CLAMS IN CONTAINER IN TRUE 3DR PREP COOLER (COOKLINE L) WITHOUT TAG ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER TAG KEEPING PROCEDURES.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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 CONTAINERS OF SALT AND CORN STARCH UNCOVERED IN DRY STORAGE AREA ADJACENT COOKLINE WITH TOOLS AND MISCELLANEOUS ITEMS ON SHELVING ABOVE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEMS COVERED.
- 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 CFM USE SAME GLOVES USED FOR FOOD TO UNCLOG HANDSINK DRAIN, THEN PROCEED TO FOOD PREP STATIN.
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 STOPPED CFM FROM RETURNING BACK TO WORK STATION AND CFM WASHED HANDS AND CHANGED GLOVES.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SMOKED SALMON USED FOR SUSHI ITEMS FROM RESTAURANT DEPOT.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. NO HANDSOAP WAS OBSERSVED AT ANY HANDSINK IN KITCHEN - BY COOKLINE AND BY DISH MACHINE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM PROVIDED HANDSOAP AT SINKS.
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04/21/2015 | Risk Factor | |
**Please attain Certified Food Manager's card and send copy to Health Department by 11/24/14.
**Please attain Parasite Destruction Letter from fish supplier for all sushi fish items served raw or undercooked and send to Health Department by 11/24/14.
Please create time log for White Rice kept in RICE WARMER. Log time placed rice in warmer unit and time to be discarded - Maximum 4 hours total. Otherwise, please keep rice at hot holding temperature of 135F or above.
- 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 DISH EMPLOYEE TOUCH CLEAN DISHES AFTER TOUCHING SOILED DISHES 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 EXPLAINED PROPER HANDWASHING PROCEDURES.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, Sugar in dry storage area
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP STORED WITH HANDLE TOUCHING ICE. OBSERVED RICE SCOOP UTENSILS STORE IN WATER AT ROOM TEMPERATURE.
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 ICE SCOOP FROM ICE MACHINE, WATER REMOVED FROM UTENSIL CONTAINER.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: PARASITE DESTRUCTION LETTER NOT AVAILABLE PRE REQUEST FOR ALL SUSHI FISH ITEMS.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. PLEASE ATTAIN FROM SUPPLIER AND SEND TO HEALTH DEPARTMENT.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED TUNA AND SALMON DEFROSTING ON COUNTERTOP AT ROOM TEMPERATURE. OBSERVED PORK AND BEEF THAWING ON COUNTERTOP AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM PLACED IN WIC.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice metal bowls in rice warmer unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM WILL USE TIME AS PUBLIC HEALTH CONTROL FOR RICE. LOGS CREATED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Fried fish in True 2DR Prep top cooler, beef items cooked for use next day
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED SLICER WITH ACCUMULATIONS OF FOOD DEBRI, FOOD EMPLOYEE USED SLICER WITHOUT CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. FOOD EMPLOYEE STOPED SLICING MEATS, SLICER TO BE RE-WASHED, RINSED, AND SANITIZED BEFORE USE.
- 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: COOKLINE EQUIPMENT OBSERVED WITH RESIDUE AND GREASE DEPOSITS IN BETWEEN UNITS.
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 Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED TONGS BEING USED AT COOKLINE RESTING ON SIDE OF COOKLINE EQUIPMENT THAT IS SOILED WITH ACCUMULATIONS OF FOOD DEBRI AND GREASE DEPOSITS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CFM REMOVED RESTING TONGS FROM AREA, TONGS RE-WASHED RINSED AND SANITIZED. CONTAINER FOR TONGS PLACED AT COOKLINE.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that clean SINGLE-SERVICE or SINGLE-USE ARTICLES were stored in an manner that exposed the item(s) to contamination. OBSERVED PLASTIC SPOONS AND FORKS IN BASKET UNCOVERED WITH HANDLES FACING IN VARIOUS DIRECTIONS. FOOD EMPLOYEES NOT USING GLOVES WHEN HANDLING.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. PLEASE PLACE SINGLE SERVICE UTENSILS IN CONTAINER WITH HANDLES FACING UP AND IN SAME DIRECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. HANDSOAP NOT PROVIDED AT HANDSINK BY DISH WASHING AREA OR COOKLINE HANDSINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM ADDED SOAP TO STATION.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TOWELS NOT PROVIDED AT HANDSINK BY DISH WASHING AREA AND HANDSINK BY COOKLINE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM ADDED TOWELS TO HANDSINKS.
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11/14/2014 | Routine | |
Visit conducted to follow-up on CFM card, Employee Health Policies, and repair of True 3DR prep cooler (cookline-right).
CFM still has expired card, in process of attaining. PLEASE ATTAIN AND SEND COPY TO HEALTH DEPARTMENT BY 8/6/14.
Observed signed EHP copies, now in compliance for
Section 2 - 2-201.11(A)(1)-(5).
Observed proper cold holding food temperatures after repair of True 3DR Prep Cooler 30F for compliance with
Section 45 - 4-501.11(A) .
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. PRESENT CFM HAS EXPIRED CARD. SECOND CFM ON SICK LEAVE.
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.
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07/30/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." CFM COULD NOT LOCATE EHP FORMS.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SHELL EGGS ABOVE READY TO EAT KIMCHI AND VEGETABLES.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. CFM REARRANGED FOOD ITEMS.
- 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 PAIR OF GLOVES TO PICK UP RTE VEGETABLES FROM PREP TOP WITHOUT SERVING UTENSIL AFTER ENGAGING IN 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 HANDWASHING AND GLOVE CHANGING PROCEDURES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sushi rice observed being maintained above 41°F without use of time as a public health control. OBSERVED NO WRITTEN LOG OF SUSHI RICE USING TIME AS CONTROL. LEFTOVER RICE FROM NIGHT PRIOR USING TIME OBSERVED IN REACH IN COOLER AT SUSHI STATION.
Correction: Sushi rice 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. RICE DISCARDED, EHS EXPLAINED PROPER USE OF TIME AS HEALTH CONTROL AND CREATED LOG.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): OBSERVED NO WRITTEN PROCEDURES AND TIME LOG AVAILALBE FOR BUFFET FOOD TODAY AND NO SUSHI RICE TIME RECORDED.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. EHS EXPLAINED PROPER USE OF TIME CONTROL AND CREATED LOG FOR BUFFET FOOD AND SUSHI RICE.
- 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: CFM EXPLAINED RINSING PROCESS OF SOUP BOWLS IN PREP SINK BY COOKLINE. AFTER BEING WASHED AND RINSED AND SANITIZED IN DISH MACHINE, THEN HELD ON SHELVING BY COOKLINE. IF CONTAMINATED WITH DEBRI, WILL RINSE IN PREP SINK WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER WASHING AND SANITIZING PROCEDURES.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection. PRESENT CFM HAS EXPIRED CARD. SECOND CFM ON SICK LEAVE.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO SOAP AT HANDWASHING SINK BY FOOD PREP AREA AND DISHWASHING AREA SINKS.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM ADDED SOAP TO DISPENSER.
- Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CLEANERS AND CHEMICALS STORED WITH SOY SAUCE AND CLEAN RICE BOWLS IN DRY STORAGE ROOM.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CFM REARRANGED ITEMS.
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07/08/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The critical violations have been corrected. A few non-critical violations continue to exist however there remains a 90 day time frame from date of the initial inspection. If there is a contract with a new fish supplier, remember to obtain a parasite destruction letter for the fish served raw or undercooked.
Thank you for correcting some violations.
- Food Contact Surface/Smooth, Easily Cleanable (repeated violation)
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: PAINT AND SEAL ALL WOOD SURFACES IN THE KITCHEN, STORAGE AREA, AND SUSHI BAR. REMOVE ALUMINUM FOIL FROM EQUIPMENT.
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 finished to have a smooth, easily cleanable surface.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: RIGHT HOSHIZAKI AT THE SUSHI BAR. PROVIDE THERMOMETERS IN ALL COOLING UNITS.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): TRUE 2 DOOR COOLER HAS DAMAGED GASKETS. REMOVE MASKING TAPE FROM TWO DOOR TURBO PREP COOLER AND REPAIR GASKET.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the TWO COMPARTMENT SINK piping are leaking. REPAIR FAUCET IN MEN'S ROOM.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the RICE STORAGE ROOM and WALK-IN-FREEZER are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL BY THE HAND SINK OUTSIDE THE RICE STORAGE AREA is not maintained in good repair. OBSERVED HOLE IN THE FLOOR BY REFRIGERATION UNIT.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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02/03/2014 | Follow-up | |
The purpose of this inspection is to conduct a routine inspection.
The following must be corrected within 10 business days: Sushi menu advisory, time as a public health log, buffet sneeze guards, and parasite destruction letter.
Dishmachine: Chemical Sanitizer.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED BEVERAGE CONTAINER WITHOUT A LID AND STRAW IN THE KITCHEN.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS AND RAW FISH STORED OVER RTE FOODS.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM MOVED THE EGGS AND FISH BELOW RTE FOODS.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED ICE SCOOP STORED IN THE ICE BIN and TONGS AND RICE SCOOPER STORED IN WATER WITHOUT TEMPERATURE CONTROL.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BEAN PASTE AND RICE STORED ON THE FLOOR. KEEP RICE BAG CLOSED WHILE IN STORAGE.
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 on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination. SNEEZE GUARDS NOT PROVIDED OVER VEGETABLES, SUSHI BUFFET SHIELDED ONLY ON ONE SIDE.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): SALMON, FLOUNDER, AND ALL OTHER RAW FISH SERVED AT THE SUSHI BAR.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: SHRIMP THAWED IN A BUCKET OF WATER, BEEF AND MUSSELS THAWING AT ROOM TEMPERATURE ON A PREP TABLE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM MOVED FOOD TO A WALK-IN-COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: GROUND BEEF, COOKED VEGETABLES.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BUFFET ITEMS DID NOT HAVE THE TIME LOG COMPLETED AND SUSHI RICE DID NOT HAVE TIME MARKED.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: A LA CARTE SUSHI
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: PAINT AND SEAL ALL WOOD SURFACES IN THE KITCHEN, STORAGE AREA, AND SUSHI BAR. REMOVE ALUMINUM FOIL FROM EQUIPMENT.
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 finished to have a smooth, easily cleanable surface.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: RIGHT HOSHIZAKI AT THE SUSHI BAR. PROVIDE THERMOMETERS IN ALL COOLING UNITS.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): TRUE 2 DOOR COOLER HAS DAMAGED GASKETS. REMOVE MASKING TAPE FROM TWO DOOR TURBO PREP COOLER AND REPAIR GASKET.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Single-Service and Single-Use Articles / No Reuse
Observation: Single-service items were observed reused for the storage of SUSHI FISH AT SUSHI BAR.
Correction: Single-service items may not be reused.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: PANS AND CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: HAND SINK AT SUSHI BAR WITHOUT HOT WATER.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located BY THE RICE STORAGE AREA is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the TWO COMPARTMENT SINK piping are leaking. REPAIR FAUCET IN MEN'S ROOM.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the RICE STORAGE ROOM and WALK-IN-FREEZER are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED NO SOAP AT HAND SINK BY THE DISHMACHINE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the WALL BY THE HAND SINK OUTSIDE THE RICE STORAGE AREA is not maintained in good repair. OBSERVED HOLE IN THE FLOOR BY REFRIGERATION UNIT.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS AND WALLS in the KITCHEN AND STORAGE AREA ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CLEANING AGENTS STORED WITH CREAMERS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/15/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection. Provided an employee health policy folder to the person in charge.
Additional equipment:
True 2 dr reach in cooler- no phf
Water Heater: Vanguard
Model:Rheem 6e743
BTUs: 199900 gph 293
Dishmachine: Autochlor chemical sanitizer
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: salt, sugar, pepper, chili powder, soy sauce, oil, vinegar containers need labels.
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 provided labels for containers.
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. Observed lettuce, mushrooms, carrots, on a table in the buffet area without a cover or sneeze shield.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. CFM moved food to buffet table where there is overhead protection and sneeze guard.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Sushi rice, sushi at buffet.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 3 dr reach in cooler, True 2 dr,
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3dr reach in cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.CFM REMOVED TOFU FROM THE COOLER AND PLACED IN A WORKING REFRIGERTION UNIT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged): True 3 dr reach in cooler, Superior freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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04/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Palace Garden, 7131 Little River Turnpike, Annandale, VA 22003 »