The purpose of this visit was to conduct a follow-up inspection and verify compliance and corrective actions for violations noted on Routine Inspection Report conducted 9/30/15.
Observed all units in compliance in proper cold holding temperature as listed in report.
Thank you for correcting all violations.
No violation noted during this evaluation. | 10/13/2015 | Follow-up | |
TRUE 2DR PREP COOLER (R) and (L) AND WIC OBSERVED NOT PROPERLY COLD HOLDING FOOD ITEMS AT 41F OR BELOW. OBSERVED WIC WITH LARGE ACCUMULATION OF WATER CONDENSATION DRIPPING ON FOOD ITEMS AND ONTO FLOOR.
**PLEASE DO NOT USE NON-WORKING REFRIGERATION UNITS UNTIL REPAIRED*** Please send copy of Invoice to Health Department by 10/7/15.
Please remember to thaw all frozen food items either in WIC or in Prep Sink with Running water. Do not leave food items out at room temperature as risk of improper cold holding temperatures.
**PLEASE CORRECT AND PREVENT ALL VIOLATIONS INCLUDING REPEAT ITEMS OR RISK FURTHER ENFORCEMENT**.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK INCORRECTLY SET UP AS FOLLOWS: 1)WASH WITH SOAP AND WATER, 2) BLEACH AND WATER (3-OBSERVED WITH RAW POTATOES IN BASIN)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW MARINATED PORK ON SOILED METAL BOWL DIRECTLY ON TOP OF COOKED BEEF CONTAINER IN TRUE 2DR PREP COOLER (R).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. METAL BOWL WITH RAW PORK REMOVED FROM ON TOP FOOD ITEM.
- 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 UNCOVERED RAW VEGETABLES IN WIC WHERE WATER CONDENSATIONS WAS OBSERVED DRIPPING BELOW. OBSERVED EGG YOLKS IN CONTAINER WITH LOOSE PLASTIC COVERING, HOWEVER WATER DRIPPING ONTO PLASTIC AND SPILLING INTO EGGS.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD EMPLOYEE COVERED ALL VEGETABLES. EGGS DISCARDED.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED RAW POTATOES IN CONTAINER IN THIRD 3VAT SINK BASIN NEXT TO BASIN FILLED TO TOP WITH BLEACH AND WATER.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. POTATOES REMOVED FROM 3VAT SINK BASIN AND ONTO COUNTERTOP.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES OF RAW SHRIMP THAWING ON FLOOR BY WIF. OBSERVED LARGE METAL BOWL CONTAINER OF RAW BEEF (BEING CUT) ON FLOOR.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. SHRIMP BOXES MOVED TO WIC. RAW BEEF CONTAINER REMOVED FROM FLOOR.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED BOXES OF RAW SHRIMP THAWING ON FLOOR BY WIF 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. SHRIMP MOVED TO WIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED BEEF 49F, RAW BEEF 50F, RAW PORK 60F, RAW BEEF 47F - TRUE 2DR PREP (R)
Correction: RAW SRHIMP 45F, RAW SQUID 50F, COOKED SHRIMP 44F - TRUE 2DR PREP (L)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 2DR PREP (R) 50F, TRUE 2DR PREP (L) 45F, WIC 52F
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. TRUE 2DR PREP AND WIC WILL NOT BE USED TO STORE TCS FOOD ITEMS UNTIL REPAIRED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED MULITPLE METAL BOWLS AND CONTAINERS HOLDING FOOD ITEMS IN REFRIGERATION UNITS SOILED FROM TOUCHING OF RAW MEAT ITEMS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD IN ICE MACHINE
Correction: IN NEED OF CLEANING.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FLOOR OF WIF AND WIC. INTERIOR OR REFRIGERATION EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BACK DOOR WITHOUT SCREEN KEPT OPEN MULTIPLE TIMES AFTER EHS NOTED BACK DOOR MUST BE CLOSED.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DOOR CLOSED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the KITCHEN COOKLINE AREA, DRY STORAGE AREA, AND DISHWASHING AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/30/2015 | Routine | |
**Please remember that ALL DISHES AND UTENSILS are to be washed in the proper Dish Area - Including the 3VAT SINK or DISHMACHINE ONLY. No washing of utensils is to be done at prep sink.
**Please remember that all dishes must be properly Sanitized. Please ensure that if washing containers in the 3VAT SINK, Clorox and Water solution are created for proper sanitizing in 3rd sink.
EHS Provided Dishwashing steps sticker and additional information handouts on proper dishwashing in Spanish and Korean.
HANDWASHING REMINDER
**ALWAYS WASH HANDS AND CHANGE GLOVES BEFORE CHANGING TO DIFFERENT TASKS OR BETWEEN DIFFERENT KINDS OF RAW FOOD. WASH HANDS BEFORE PUTTING ON CLEAN GLOVES.**
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, 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 tasks. 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 for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
EHS provided information handouts on proper handwashing and glove use in Spanish.
A Training Session will be conducted 4/21/15 On Proper Handwashing and Glove Use.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS IN PREP SINK WITHOUT USING SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site) (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 MULTIPLE FOOD EMPLOYEES PERFORM DIFFERENT TASKS WITHOUT CHANGING GLOVES OR WASHING HANDS. SAME GLOVES WERE KEPT ON DURING FOOD PREPARATION OF RAW MEATS AND NOODLES. OBSERVED DISH EMPLOYEE WASH DIRTY DISHES IN 3VAT AND PROCEEDED TO TOUCH CLEAN DISHWARE FROM DISH MACHINE 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. EHS CONDUCTED TRAINING ON PROPER GLOVE USE.
- 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 FOOD EMPLOYEE WASH HANDS IN PREP SINK WITHOUT SOAP.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. OBSERVED FOOD EMPLOYEE EATING IN SERVER AREA NEXT TO PREP COOLER (SERVER).
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: 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 MULTIPLE FOOD EMPLOYEES USE SAME GLOVES DURING HANDLING DIFFERENT KINDS OF RAW ANIMAL FOODS AND COOKED NOODLES.
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 GLOVE USE PROCEDURES.
- 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 SERVER WASH UTENSILS IN FRONT PREP SINK BY SERVER AREA WITHOUT SANITIZING.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. UTENSILS BROUGHT TO BACK DISH MACHINE FOR PROPER WASHING.
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04/13/2015 | Risk Factor | |
Please repair True 2DR Prep Top Cooler (right side) at cookline and send copy of invoice to Health Department by 11/17/14.
EHS provided information and signage for proper dishwashing procedures.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE HANDLING SOILED DISHES AND CLEAN DISHES SIMULTANEOUSLY WITHOUT WASHING HANDS OR USING 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 EXPLAINED PROPER HANDWASHING PROCEUDRES, FOOD EMPLOYEE WASHED HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS SOTRED ABOVE COOKED CHICKEN AND PORK DUMPLINGS IN BLUE AIR 2DR UPRIGHT COOLER.
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 REARRANGED FOOD ITEMS IN UNIT.
- 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: salt, sugar, flour in dry storage bins
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef 50F, raw pork 53F, raw chicken 49F - True 2DR Prep cooler (cookline - R)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOODS DISCARDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and metal containers. OBSERVED FOOD EMPLOYEE WASH POTS AND CONTAINERS WITH SOAP AND WATER, RINSE, AND PLACED TO AIR DRY.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, 3VAT SINK SET UP WITH SANTIZER OBSERVED AT ACCEPTABLE LEVELS. DISHES SANITIZED.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink by prep area and mop sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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11/05/2014 | Routine | |
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED ONE SET OF SCOOPING SPOON UNTENSIL FOR DIFFERENT SPICES AND GARNISHES USED AT COOKLINE.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. CFM ADDED SEPARATE SPOONS PER FOOD ITEM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
True 2DR Prep Top cooler (cookline-right) 50F:
-raw squid 50F
-raw shrimp 49F
-raw sea cucumber 47F
True 2DR Prep top cooler (cookline-left) 50F:
-pre-cooked beef 50F
-raw beef (2) 55F, 56F
-raw chicken (2) 57F, 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS MOVED TO PROPERLY WORKING REFRIGERATION UNITS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the prep sink is blocked, preventing access by employees for easy handwashing. OBSERVED KNIVE SHARPENER MACHINE ABOVE HANDWASHING SINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED ITEM FROM SINK.
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07/08/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
The temperature of the walk in cooler must be at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WIC: Dumpling mix 47F, Chicken 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER DISCARDED FOOD.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN SHELVES BY THE DOUGH MACHINE.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Characteristics/Single-Service and Single-Use/Colors, Odors, Tastes (corrected on site)
Observation: Observed use of the following unsafe material as a single-use/single-service food-contact material: NEWSPAPER SERVED AS A FOOD LINER IN A CONTAINER HOLDING FRIED CHICKEN.
Correction: Materials that are used to make single-service items may not impart colors, odors, or tastes from food. MANAGER DISCARDED CHICKEN.
- 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: WALK IN COOLER 47F
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. MANAGER LOWERED THE TEMPERATURE OF THE WIC TO 41F OR BELOW.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
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.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The ceiling tiles are NOT smooth, nonabsorbent and easily cleanable.
Correction: Replace the ceiling tiles with SMOOTH, NONABSORBENT AND EASILY CLEANABLE TILES.
- Physical Facilities Good Repair
Observation: Observed that the KITCHEN FLOOR TILES ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS, WALLS, AND CEILING in the KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/20/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided a copy of hand washing signs and the employee health policy.
Please fax over signed copies of the employee health policy in ten days.
Thank you.
- 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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW BEEF STORED ABOVE READY TO EAT CHICKEN IN THE TRUE 2 DR REFRIGERATOR.
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. EMPLOYEE MOVED THE RAW BEEF AND PLACED BELOW READY TO EAT CHICKEN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Rice 63F on counter top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER WILL IMPLEMENT TIME AS A PUBLIC HEALTH CONTROL ON THE RICE USED FOR FRIED RICE. RICE WILL BE DISCARDED AT SPECIFIC TIME.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Pots and pans at shelving unit by the walk in cooler.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Chef removed pots and pans and took to the dish area to be washed, rinsed, and sanitized.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks in the restrooms used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HAND WASHING SIGNS TO THE OWNER.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. OWNER LABELED CHEMICAL SPRAY BOTTLE.
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09/03/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint investigation. The manager is not aware of the complaint and states that they receive regular pest control services. During the inspection, evidence of a pest infestation was not found. CFM provided receipts from Armored pest control services as well as service reports with a sanitation report. The manager stated that the employees clean the restaurant at night to prepare for the following day. Complaint closed.
No violation noted during this evaluation. | 03/15/2013 | Complaint | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint investigation.
Provide a service report for the repair on the cold holding equipment.
Water heater: State
Model: SUF 100-199-NE-100
BTU's: 199,00
Dishmachine: ADS chemical sanitizer 81 gph
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED EMPLOYEE DRINKING FROM OPEN CONTAINER AT PREP STATION FOR SIDE DISHES.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EMPLOYEE COVERED BEVERAGE AND PLACED IN THE DESIGNATED AREA FOR EMPLOYEE BEVERAGES.
- 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: Containers of sauce, spicy sauce, soy sauce, pepper, vinegar not labeled.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED ALL CONTAINERS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WIC: cooked shrimp 45F, raw chicken 43F, raw beef 43F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM LOWERED THERMOSTAT TO 35F, AND REMOVED POTENTIALLY HAZARDOUS FOOD TO ANOTHER COOLER UNTIL THE WALK IN COOLER WAS AT 41F OR BELOW.
- 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: PANS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. REWASH PANS AND SANITIZE WITH A SANITIZING AGENT. EHS PROVIDED INSTRUCTIONS TO SETUP THREE COMPARTMENT SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED CFM WITH HANDWASHING SIGNS WHICH WERE POSTED IN THE RESTROOM.
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03/15/2013 | Routine | |
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