The above observations and the following were discussed with the person in charge:
-Storage area is carpeted, ensure carpet is removed and floors are sealed.
-Ensure ceiling tiles are being replaced with tiles that are smooth and easily cleanable.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods in the walk in cooler and reach in cooler/freezer that were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed a knife used for slicing fruit stored between the 3 compartment sink and the storage rack. Observed the handle of the ice scoop stored in the ice used for customers drinks.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw foods. Observed raw beef thawing at room temperature and raw shrimp thawing in standing water. The PIC had the beef placed in the walk in cooler and the shrimp placed under running water during the inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: cooked noodles (57'F) and cooked chicken (75'F). Foods were left out at room temperature throughout the lunch rush. The PIC placed them back into the cooler during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink and the 3 compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the exterior of the microwave 2. the shelf holding the rice cooker 3. the wok station 4. the door of the walk in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers and glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed to go containers and lids used for soup stored with the food contact surface facing up. All single service articles were flipped during the inspection.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed adjacent to the grease receptacle container outside of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door of the establishment was left open and gaps observed along the bottom of the back door by the restrooms.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Light was measured at 6 foot candles during the inspection. Blown light bulbs observed in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor by the wok station and the floor drain noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/07/2016 | Routine | |
Inspection conducted as a follow up inspection to the December 9, 2015 report.
The above observations and the following were discussed with the person in charge:
-Ensure when cleaning the interior of the microwave that the top is being addressed as well.
-Any prepared foods made in the facility must be date marked, including noodles and egg rolls. Handouts on date marking provided.
Facility has made significant improvements since the previous report, excellent job by all staff members! Permit was provided.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed cooked noodles and cooked dumplings stored in the under counter reach in cooler and cooked noodles, rice, cooked pork and egg rolls stored in the walk in cooler without being dated.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/21/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Observed the plumbing under the rinse sink next to the dishmachine to no longer be connected. Please repair as soon as possible. Plumbing connections under the 3 compartment sink and under the handsink in the restroom also observed in disrepair.
-Discontinue storing foods on the floor in the kitchen.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Observed an employee rinsing raw shrimp in the 3 compartment sink with his hands in the product. The employee placed the raw shrimp in the walk in cooler and continued with food prep without first washing hands. Discussed proper handwashing with the employee during the inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed multiple dented cans on the storage racks throughout the kitchen. PIC placed all dented cans in the designated area during the inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Observed an employee place oranges on dinner plates for customers. Discussed bare hand contact prevention with the person in charge during the inspection.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef on the storage rack.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over vegetables in the prep cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed cooked noodles and cooked chicken stored in the under counter reach in cooler and cooked noodles and egg rolls stored in the walk in cooler without being dated.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave ovens throughout the kitchen were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. The dishes being placed in the dish machine were not sanitized. The bleach sanitizer in the dishmachine measured at 0 ppm during the inspection. The PIC contacted the repair company during the inspection and set up the 3 compartment sink for manual sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen were observed to be blocked, preventing access by employees for easy handwashing. Both handsinks in the back of the kitchen were observed to be blocked by tables and a large container of plastic wrap.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the front of the kitchen is being used for purposes other than washing hands. Observed stainless steel scrubbers and food debris in the handsink in the front of the kitchen.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing station in the front of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/09/2015 | Risk Factor | |
Inspection conducted as a follow up to the 10/13/2015 inspection.
The above observations and the following were discussed with the person in charge:
-The handsink in the restrooom is still in disrepair-please repair.
All other observed hazards on the previous report have been corrected, great job!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish and raw shell eggs stored over cooked chicken in the walk in cooler and raw beef stored over cooked egg rolls in the reach in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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10/26/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Provide a thermometer for the homestyle reach in cooler and for the under counter reach in cooler.
-Ensure foods are not stored directly in grocery store bags in the reach in cooler and walk in freezer.
-Ensure foods stored in cooler and on the prep counters are stored covered.
-The door on the walk in freezer will not close. Large accumulation of ice observed to be built up on the door of the freezer preventing it from closing. Please repair.
-The handsink in the restroom inside the kitchen observed to be in disrepair. Ensure this sink is repaired as soon as possible and all employees are washing hands in the handsink next to the restroom prior to beginning food preparations.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Person in Charge (corrected on site) (repeated violation)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed an employee of a neighboring business enter the back door of the kitchen and stay while waiting for his food to finish cooking. Advised the employee to ensure that no one other than employees are allowed in the kitchen. The PIC asked the unauthorized person to exit the kitchen during the inspection.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed. No soap was provided at any handwashing station throughout the kitchen. Employees were observed to be rinsing hands in the handsinks and not washing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans observed on the storage rack in the back of the kitchen. The PIC moved the cans to the designated area to be returned to the supplier during the inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee slicing oranges for a dish with her bare hands. The PIC discussed the need for wearing gloves while handling ready to eat foods with the employee but the employee continued to serve the food.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored with vegetables in the homestyle reach in cooler. Observed raw beef and raw scallops stored over vegetables in the prep cooler. Raw chicken was observed to be stored over vegetables and raw beef stored over sauces in the walk in cooler. Discussed proper storage of raw foods with the PIC during the inspection. The PIC moved all raw foods under ready to eat foods during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the cooked chicken stored on the counter measured at 49'F internally 2. the cooked pork sitting on ice measured at 57'F internally. The PIC placed the foods back into the cooler during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. The facility is not date marking any prepared foods.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The equipment food-contact surfaces of the slicer were observed soiled to sight and touch. The slicer blade and surrounding areas were observed soiled with food debris. Handouts provided on slicer cleaning to the PIC.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facilities located in the kitchen were blocked, preventing access by employees for easy handwashing. Observed stainless steel bowls stored in the front handsink and a roll of plastic wrap stored on the sink in the back of the kitchen.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatories in the kitchen. The PIC provided soap at the handsinks during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/13/2015 | Risk Factor | |
Inspection was conducted as a follow up inspection to the March 2, 2015 report.
The above observations and the following were discussed with the person in charge:
-No food prep was observed during this inspection-ensure employees are washing hands in the handsinks any time contamination may occur. Ensure gloves are not being washed or reused.
-The person in charge is working to replace the wooden shelves with stainless steel shelving.
All other hazards noted on the previous report have been corrected-excellent job by all staff members!
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans on the storage rack in the back of the kitchen.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over cooked chicken and cooked pork in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the cardboard and to go bags is not safe. Observed foods being stored directly in cardboard boxes and in to go bags in the walk in freezer. Advised PIC that cardboard and to go bags cannot be used to store food.
Correction: Replace the cardboard boxes and to go bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves in the dry storage area are not corrosion resistant, nonabsorbent, and/or smooth. Wooden shelves has been installed in the separate dry storage area. The wood used for these shelves was not sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/16/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Seal around the pipe under the handsink in the back of the kitchen.
-Ensure breading is being sifted every 4 hours once used.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. The PIC removed the child from the kitchen during the inspection.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee rinse his hands in the sink and then dry them on his apron. The PIC discussed handwashing procedures with the employee during the inspection.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Observed an employee handle raw chicken then obtain gloves to prepare foods without first washing hands. The PIC discussed hand washing procedures with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed employees washing hands in the 3 compartment sink. The PIC advised them to only wash in the handsink and removed the hand soap from the 3 compartment sink during the inspection.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Multiple dented cans observed to be stored on the dry storage rack by the walk in cooler. The PIC removed the cans during the inspection and placed them in an area to be returned to the supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration units. Observed raw chicken, raw beef and raw scallops stored over shredded cabbage in the prep cooler. Observed raw chicken, raw beef and raw shrimp stored over sauces and vegetables in the walk in cooler. The PIC moved all raw product to the bottom shelves of the coolers during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the ice scoop to be stored in the ice. The employees do not wear gloves when handling the scoop.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed an employee wash his gloves after handling raw foods and continue to use them.
Correction: Discard gloves once soiled.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed bulk containers of flour, cornstarch, sugar and rice all stored without being covered. Spice containers stored without being covered on the dry storage racks. Foods stored uncovered in refrigeration units throughout the kitchen.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Food observed to be stored on the floor in the walk in cooler, walk in freezer and in all storage areas.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: The prepared egg rolls noted not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked egg rolls stored on the prep cooler during the inspection. The PIC stated the egg rolls were just made and were cooling on the counter. The egg rolls were measured at 123'F internally. Advised the PIC to place them into the cooler once the internal temperature reaches at least 135'F. The PIC did not place the egg rolls into the cooler during the inspection.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. The facility is not date marking any prepared foods.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the cardboard and to go bags is not safe. Observed foods being stored directly in cardboard boxes and in to go bags in the walk in freezer. Advised PIC that cardboard and to go bags cannot be used to store food.
Correction: Replace the cardboard boxes and to go bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in the dry storage area are not corrosion resistant, nonabsorbent, and/or smooth. Wooden shelves has been installed in the separate dry storage area. The wood used for these shelves was not sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the bar was observed to be heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: both can opener blades, the interior of several bulk storage containers and the steamer pot. The PIC had the can openers and steamer taken to the dish machine to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the ice machine was observed to be soiled with accumulations of grime and debris.
Correction: Clean the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens were observed to be soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. the interior of the under counter reach in cooler 2. the hood vents over the wok station 3. the exterior of the bulk storage containers 4. the wok station 5. the shelf under the slicer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service forks, spoons, bowls and lids all stored with the food contact surface facing up. The PIC flipped the single service articles during the inspection.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Observed unwrapped straws stored at the bar for use in customers drinks.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back of the kitchen was observed to be blocked, preventing access by employees for easy handwashing. Observed a large container of plastic wrap stored across the handsink. An employee removed the plastic wrap during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing sinks in the back of the kitchen are being used as a dump stations. Sinks were soiled and food debris was observed in both handsinks in the kitchen.
Correction: The handwashing facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The handsink in the front of the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed along the sides and bottom of the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sinks in the back of the kitchen or in the ladies restroom. The PIC provided soap at all sinks during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the back of the kitchen. The PIC provided papertowels during the inspection.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Handwashing signs provided for the restrooms during the inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Light was measured at approximately 6 foot candles in this area. Blown light bulbs observed.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls and floor drains were all noted in need of a detailed cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored next to sugar packets in the wait station. The PIC moved the chemical spray bottles during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/02/2015 | Routine | |
This inspection was conducted as a follow up to the 3/7/2014 and the 2/20/2014 reports.
The above observations and the following were discussed with the person in charge:
-Proper handwashing procedures discussed with employees.
-The bleach sanitizer in the dishmachine measured at 50 ppm.
-The prep cooler across from the fryers was not holding foods at proper temperatures. The wontons stored in this cooler were measured at 44'F. PIC stated they have been having trouble with this cooler maintaining foods at 41'F and below. Ensure cooler is not used for the storage of potentially hazardous foods until it can be repaired.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours. Facility is also using a timer to ensure this is being accomplished.
Staff members have made several corrections to the previous reports, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw scallops stored over cooked pork in the prep cooler. PIC relocated the raw scallops during the inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The cooked chicken held in the prep cooler across from the fryer was observed to be cold holding at improper temperatures. Cooked chicken measured at 49'F and 50'F. PIC relocated the cooked chicken to the walk in cooler during the inspection. PIC stated that the chicken had been out from the lunch rush but the cooler was not maintaining a temperature of below 40'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/18/2014 | Follow-up | |
Inspection conducted as a follow up to the 2/20/2014 report.
The above observations and the following were discussed with the person in charge:
-Obtaining a timer to monitor the 4 hours cleaning and sanitizing of in use utensils and sanitizer buckets.
-Removing the rice stored by the mop sink.
-Ensure bowls are not used to scoop cooked rice. Provide scoops or spoons and do not leave utensils in the rice. Utensils for dispensing rice are to be washed and sanitized every 4 hours as well.
Handouts provided: slicer breakdown, temperatures
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding. Discussed proper hot holding temperatures with the PIC.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw scallops stored over cooked noodles in the prep cooler. PIC moved the raw scallops to the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. All in use utensils are being washed, rinsed and sanitized or changed out at least once daily.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Shell eggs measured at 54'F in the walk in cooler. Shell eggs were left out at room temperature overnight. PIC discarded the shell eggs.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer 2. the utensils on the wok station that were not cleaned the previous night.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. Per conversation with the PIC, new handsink is on order and is to be installed across from prep area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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03/07/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Plumbing connections under the 3 compartment sink are no longer sealed and in place. Observed a large gap in the plumbing connections under the sanitizer basin of the sink allowing for water to flow on the floor.
-Employee health policy observed.
-Facility is storing prepared and raw foods in grocery store to go bags and cardboard boxes. Ensure all foods are removed and placed in food grade containers or bags.
-Clean the sides of the fryer, hood vents, wok station, ceiling tiles over the wok station and floors throughout the kitchen. Remove the heavily soiled cardboard from the shelf under the prep table.
-Provide a thermometer for taking the internal temperature of foods.
-Ensure frozen foods are not placed on the counter for thawing. Foods should be thawed either in the refrigeration unit, submerged under cool running water or in the cooking process. Handout provided.
-Repair the alarm on the dishmachine that alerts employees when the sanitizer is not properly working.
-Facility does not have stoppers for the 3 compartment sink basins. Please obtain drain plugs for EACH basin of the sink.
FACILITY MUST DISCONTINUE DUMPING MOP WATER IN THE STORM WATER DRAINS BEHIND THE BUILDING. ALL MOP WATER MUST BE DISPOSED OF IN THE MOP SINK IN THE KITCHEN. MOP WATER IS CONSIDERED SEWAGE (GRAY WATER) AND MUST BE DISPOSED OF IN THE SEWER SYSTEM.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, PC: Prep Cooler, MB: Milk Box
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding. Discussed holding temperatures with the PIC during the inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms - Clean condition*
Observation: Food employees observed with soiled hands and arms. PIC stated that employees do not use the handsink in the front of the kitchen and no soap or paper towels were provided at this sink. The handsink in the bathroom in the kitchen was blocked and not accessible. There are no additional handsinks provided in the kitchen.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed an employee rinse his hands in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an employees coffee cup stored on the prep table with raw chicken and lettuce. Coffee cup was placed in an area away from food.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employees scooping cooked rice with a bowl and placing it into to go containers. Employees were not wearing gloves and their bare hands were touching the cooked rice.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw scallops and raw beef stored over cooked noodles in the prep cooler. Observed raw shrimp and raw beef stored over sauces and vegetables in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored next to lettuce on the prep table. Raw chicken was being placed into the pans for cooking. Chicken was taken from the container, across the lettuce, then placed into the pan.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. All in use utensils are being washed, rinsed and sanitized or changed out at least once daily.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Cooling* (corrected on site)
Observation: Cooked chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked chicken sitting next to the wok station measuring at 100'F. PIC stated that they had began cooking the chicken and got busy so they had to stop. Chicken had not been placed into the refrigeration unit. Chicken was measured at 100'F after having been prepared for more than 2 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The bulk container of cooked chicken stored next to the fryer was observed to be cold holding at improper temperatures. Chicken was measured at 49'F during the inspection. PIC stated that they took the chicken out of the cooler at the beginning of lunch and had not placed it back into the cooler yet.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Shell eggs observed to be stored on the bottom of the prep table across from the wok station. PIC stated the eggs were taken out to prepare fried rice and had not been put back into the cooler yet. Shell eggs measured at a surface temperature of 56'F
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Facility is not date marking any foods that are being held longer than 24 hours such as cooked chicken or pork.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the grinder 2. the slicer 3. several containers stored over the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. The bleach sanitizer in the dishmachine measured at 0 ppm during the inspection. The PIC set up the 3 compartment sink to manually sanitize dishes until repairs can be made. The repair company showed up during the inspection and repaired the dishmachine. Bleach sanitizer in the dishmachine was corrected to 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. Per conversation with the person in charge, employees are no longer using the handsink in the front of the kitchen to wash their hands. They are washing hands in the restroom across from the 3 compartment sink. The handsink in the restroom was observed to be blocked by a power washer and was not accessible. Observed a container of hand soap at the 3 compartment sink. Advised PIC that employees cannot wash their hands at the 3 compartment sink.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the restroom across from the 3 compartment sink is blocked, preventing access by employees for easy handwashing. Observed a power washer stored in front of the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the handsinks throughout the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of WD-40 stored in contact with flour on the bottom shelf of the prep table.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/20/2014 | Risk Factor Assessment | |
Sanitizer: Bleach, 50ppm in wiping bucket, Dishmachine: 50ppm
Discussed with Person in charge:
1. Employee Health
2. Cooling Procedures
3. Cooking Procedures
4. Hot Holding Procedures
5. Cold Holding Procedures
6. Food Sources
7. Food Handling Procedures
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee washing hands in three compartment sink with out soap or paper towels. Person in charge directed Employee to wash his hands at the hand washing sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed two employees with out hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw chicken above raw beef and raw chicken above raw pork in the walk in cooler. Observed Raw chicken, shrimp, beef and pork above 5 gallon buckets of sauce in the walk in cooler. Person in charge moved items.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed cut pineapple, raw shrimp, soy sauce, raw chicken, flour, rice and Tofu uncovered in the walk in and reach in coolers. Person in charge covered items.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles, plastic and metal containers throughout the facility with no label. Person in charge label items.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed several bowls being stored in the rice and flour. Person in charge removed items.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed frozen beef on the floor of the walk in freezer, several bags of rice on the floor in the dry storage areas, frozen duck on the floor of the walk in cooler. Person in charge moved items.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surfaces of the kitchen equipment. Person in charge voluntarily discarded items.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The slop sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach in cooler door seals and the walk in freezer door were observed in a state of disrepair and damaged. Observed that the walk in freezer door will not shut completely.
Correction: Repair the reach in cooler door seals and walk in freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Baby corn containers were observed reused for the storage of nuts, chicken base containers were observed reused for the storage of flour. Person in charged discarded items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior was soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the screen door and outside door frame. Observed gaps around the bottom of the exterior door and door frame located near the customer rest-rooms.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Living or sleeping quarters - Separation (corrected on site)
Observation: Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door. Observed a sleeping cot in an area used to store Single service items for the facility. Person in charge removed sleeping cot from storage area.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the range hood food prep area. Observed 30 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls and ceilings in the walk in cooler, kitchen and dry storage areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer is not properly labeled. Observed container labeled sanitizer but filled with another cleaning detergent. Person in charge discarded item.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taste Of China, 5030 Plank Road, Fredericksburg, VA 22407 »