Visited site to verify compliance and correction of following violations: Use of TIME as Public Health Control, Datemarking, Monitoring of Cooking Temperatures, Handwashing, and Repair of Dish Machine.
Observed dish machine in proper working condition when verified with test strip. Observed Time Logs for Rice in Compliance (no fish cooked today for use under Time). PIC at cookline able to demonstrate proper cooking temperatures and able to provide food thermometer. Observed proper handwashing by Food Employees when entering kitchen from outdoor WIC. Observed overall cleaning improvement in kitchen. Thank you.
Observed no Datemarking on Soups in WIC. Soups made today and thus no datemark available. Observed warm soup containers with Lids Covered and shut, please remember in order to cool Soups efficiently, please 1)PUT SOUPS INTO SMALLER CONTAINERS 2) KEEP LIDS LOOSELY COVERED, or 3)USE ICE WAND TO COOL SOUPS RAPIDLY.
Observed accumulation of dirt in Outdoor WIC floor due to heavy construction outside for building addition/ renovation. Please ensure unit is cleaned daily.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED LARGE CONTAINERS OF SOUP WARM TO TOUCH WITH LIDS SHUT IN WIC
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: CHICKEN SOUP, BEEF SOUP, COOKED VEGETABLES - IN WIC.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK DOOR. OBSERVED LARGE GAP ON BOTTOM OF BACK DOOR AND FLOOR (~3IN). CURRENTLY, CFM IS PLACING WOODEN BLOCK IN FRONT OF DOOR TO CLOSE GAP. HOWEVER SMALL HOLES BY CORNERS ARE STILL OPEN AND NOT COMPLETELY SEALED WHEN DOOR IS SHUT. OBSERVED FLIES IN KITCHEN.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DOOR WILL BE ADJUSTED UPON RENNOVATIONS WITHIN 1 MONTH. EHS ADVISED TO ADD TAPE TO BOTTOM OF DOOR IN MEANTIME TO PREVENT PESTS FROM ENTERING.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises. OBSERVED UNUSED EQUIPMENT AND STORAGE CRATES BEHIND BUFFET COUNTER AND SHELVING UNIT AREA. OBSERVED FOOD DEBRIS AND DUE TO ACCUMULATION OF MISC. ITEMS, AREA IS UNABLE TO BE CLEANED REGULARLY. OBSERVED MULTIPLE RAT TRAPS IN AREA.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PLEASE REMOVE ALL UNNECESSARY ITEMS FROM BEHIND COUNTER TO PREVENT HARBORAGE AND PESTS.
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10/19/2015 | Follow-up | |
PLEASE REPAIR DISH MACHINE TO PROPERLY DISPENSE SANITIZER. PLEASE REMEMBER TO SET UP 3VAT SINK WITH CHLORINE AND WATER TO SANITIZE ALL DISHES FROM DISHMACHINE AS DISCUSSED UNTIL REPAIRED. **Please send copy of Service Invoice for repair to Health Department by 10/19/15.
PLEASE REMEMBER TO UPDATE TIME LOG FOR RICE AND FRIED FISH DAILY. **Include time that food items was made, time to be discarded (USE FOR MAXIMUM OF 4 HOURS ONLY) on Time Log on Form provided. EHS will conduct a Follow-up inspection to ensure that TIME AS PUBLIC HEALTH CONTROL is followed.
NOTE: Facility is in plans of renovating back outdoor area to include WIC. Construction observed behind back door area.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. CFM AND FOOD EMPLOYEES ARE NOT AWARE OF COOKING TEMPERATURES AND NO FOOD THERMOMETER ON SITE
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Critical: 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 MULTIPLE FOOD EMPLOYEES LEAVE KITCHEN THROUGH BACK DOOR (TO OUTDOOR WIC) AND ENTER KITCHEN WITH SAME RUBBER GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- 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 BAG OF ONIONS ON FLOOR BEHIND COUNTER (FRONT). AREA IS UNCLEAN AND OBSERVED SOILED WITH FOOD DEBRIS.
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. ONIONS REMOVED FROM FLOOR AND MOVED TO SHELVING UNIT.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: RICE 128-130F IN RICE WARMER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. TIME WILL NOW BE USED AS A PUBLIC HEALTH CONTROL. EHS EXPLAINED PROPER USE OF TIME AND CREATED TIME LOG.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: CHICKEN SOUP, BEEF SOUP, COOKED VEGETABLES - IN WIC.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISH MACHINE NOT PROPERLY SANITIZING DISHES WITH 0 PPM CHLORINE WHEN TESTED WITH TEST STRIPS.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. DISHES WILL BE WASHED IN DISH MACHINE, BUT SANITIZED IN 3VAT SINK WITH CHLORINE AND WATER. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, 3VAT SINK SET UP WITH CHLORINE SANITIZER AT ACCEPTABLE LEVELS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE MACHINE OBSERVED WITH ACCUMULATION OF MOLD AND IS NOT BEING CLEANED. PLEASE CLEAN REGULARLY.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK DOOR. OBSERVED LARGE GAP ON BOTTOM OF BACK DOOR AND FLOOR (~3IN). CURRENTLY, CFM IS PLACING WOODEN BLOCK IN FRONT OF DOOR TO CLOSE GAP. HOWEVER SMALL HOLES BY CORNERS ARE STILL OPEN AND NOT COMPLETELY SEALED WHEN DOOR IS SHUT. OBSERVED FLIES IN KITCHEN.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DOOR WILL BE ADJUSTED UPON RENNOVATIONS WITHIN 1 MONTH. EHS ADVISED TO ADD TAPE TO BOTTOM OF DOOR IN MEANTIME TO PREVENT PESTS FROM ENTERING.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises. OBSERVED UNUSED EQUIPMENT AND STORAGE CRATES BEHIND BUFFET COUNTER AND SHELVING UNIT AREA. OBSERVED FOOD DEBRIS AND DUE TO ACCUMULATION OF MISC. ITEMS, AREA IS UNABLE TO BE CLEANED REGULARLY. OBSERVED MULTIPLE RAT TRAPS IN AREA.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PLEASE REMOVE ALL UNNECESSARY ITEMS FROM BEHIND COUNTER TO PREVENT HARBORAGE AND PESTS.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS AND FLOORS in the COOKLINE, BEHIND COUNTER (FRONT) 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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10/13/2015 | Routine | |
NOTE: Facility will be going through renovations in back storage/outdoor shed area for new WIC to be installed. Observed building permit for renovations to be conducted on 5/4/15.
HANDWASHING REMINDER
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.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS WITH RUBBER GLOVES ON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
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 LEAVE KITCHEN TO OUTSIDE SHED AREA AND RETURN BACK TO KITCHEN WITHOUTH WASHING HANDS OR CHANGING GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: BEEF SOUP 120F ON STOVETOP AT COOKLINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEM REHEATED TO 165 FOR HOT HOLDING ON STOVETOP.
- 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: BEANSPROUTS 50F, ALFALFA SPROUTS 60F - True 2DR PREP TOP COOLER (COOKLINE)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS PLACED INSIDE COOLER FOR PROPER HOLDING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: COOKED BEEF, BEAN SOUP - MADE 2 DAYS AGO IN OUTDOOR WIC.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. FOOD ITEMS WILL BE USED BY END OF THE DAY. EHS EXPLAINED PROPER DATEMARKING PROCEDURES.
- 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: Knives. OBSERVED FOOD EMPLOYEE WASH KNIVES IN PREP SINK WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER CLEANING PROCEDURES, UTENSILS PLACED IN DISH MACHINE.
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04/30/2015 | Risk Factor | |
EHS provided handouts on proper datemarking procedures.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, potato flour, sugar in dry storage containers
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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked kimchi for soup 119F on unlit stovetop
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEM REHEATED AND KEPT ON BURNER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED CONTAINERS OF VEGETABLE, CHICKEN, AND BEEF SOUP/BROTH WITH NO DATEMARK.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EHS EXPLAINED PROPER DATEMARKING PROCEDURES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls along cookline 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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12/03/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
The outside covered area next to the walk in cooler is NOT an area where food is allowed to be prepared, cut, or washed. All food preparation must occur within the kitchen. Enforcement action will be warranted if there is evidence of food preparation occurring outside of the kitchen in the shed.
Dishmachine: chemical.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Hot foods at the lunch time buffet are not covered.
Correction: A shield guard must be over food. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Covers were placed over food
- Critical: Food Protection from Contamination / Protecting Food Containers from Cuts
Observation: Due to cut or damaged packaging, the following food is subject to contamination: Rice and sugar bags with packaging that is damaged have been left outside of the restaurant. The food contents are open for possible contamination.
Correction: Food containers that are received packaged together in a case or overwrap shall be protected from cuts when the case or overwrap is opened.
- 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: Potato salad 46F at the buffet, sliced tomato 45F at the buffet.
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 WAS PLACED IN REFRIGERATION UNIT UNTIL IT IS 41F OR BELOW.
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05/19/2014 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for accompanying me throughout the inspection as this allows discussion and clarification of processes.
Dishmachine: Chemical
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The manager is not aware of the complaint. The complaint is confirmed. Upon inspection it was observed that there was ready to eat food stored in an outdoor shed that is not permitted. The ready to eat food was cabbage stored in a card board box on a shelf. There are two refrigeration units that are not working, located outside the kitchen in the unpermitted shed. The two door upright refrigeration unit has vegetables and dried mushrooms located inside and the small two door reach in unit has utensils inside that are used for food preparation, which is done on the counter of small two door refrigeration unit. Upon arrival the pavement, which is the floor of the shed was wet because it was just cleaned and washed off, however there was food debris, which consisted of sliced cucumber pieces, and greens around the small refrigeration unit and behind the unit. The owner states that the equipment located in the shed is for food preparation. He also stated he is working with an architect and is creating plans to renovate and expand the kitchen, which is scheduled to be done in July 2013. The owner is aware that he is not to keep food in the shed, conduct food preparation outside, and store food in the refrigeration units at any point in time. During the inspection the owner removed the food stored in the refrigeration units as well as the ready to eat food on the shelves and placed it in the permitted kitchen area.
- Food Storage / Prohibited Areas / Other Sources (corrected on site) (repeated violation)
Observation: Food storage under other sources of contamination. Observed cabbage stored in a cardboard box on a shelf in the outdoor shed.
Correction: Food may not be stored under other sources of contamination. Food was removed from shelf and placed indoors in the permitted kitchen.
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04/25/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint inspection. Upon arrival the owner was present, at which time the complaint was discussed. The complaint is confirmed. The owner stated that the Health department is aware of the structure built outside of the kitchen. When asked whether he obtained permission to build through submitting plans and going through the plan review process with the Health department he stated that he was not sure. During the inspection, it was found that he was storing food in the unpermitted space. He removed the food, placed it inside the permitted restaurant portion as well as equipment used for food storage, and/or preparation. At this time, there is no longer food stored outside. After discussion of the inspection, the owner agreed to not store food in the sheds and exterior building until is is reviewed and permitted. The owner will start the permitting process by submitting plans to plan review.
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination. FOOD IS STORED IN AN AREA THAT IS AN EXTENSION OF THE RESTAURANT THAT IS NOT CONSTRUCTED PROPERLY TO PROTECT FOOD. THE CONSTRUCTION HAS NOT UNDERGONE PLAN REVIEW AND IS NOT PERMITTED. THE SPACE IS CURRENTLY BEING USED AS STORAGE. THE FOOD BEING STORED IS ONIONS, LETTUCE, POTATOES, SAUCES, AND POWDERS.
Correction: Food may not be stored under other sources of contamination. CFM HAS REMOVED FOOD FROM THIS AREA AND PLACED IN PERMITTED KITCHEN. THIS SPACE MAY NOT BE USED FOR FOOD STORAGE UNTIL IT IS PERMITTED BY THE HEALTH DEPARTMENT.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from the weather.
OBSERVED AN ADDITION BUILT IN THE BACK OF THE RESTAURANT THAT DOES NOT HAVE A PERMIT. THIS EXTERIOR BUILDING HAS GAPS IN THE ROOF AND SPACES IN THE WALLS THAT ALLOW FOR WEATHER, INSECTS, RODENTS, AND ANIMALS TO ENTER BUILDING.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
DISCONTINUE USE OF SPACE UNTIL IT MEETS BUILDING CODES AND UNDERGOES PLAN REVIEW BY THE HEALTH DEPARTMENT.
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02/21/2013 | Complaint | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint.
EHS provided employee health policy documents in Spanish and additional hand washing signs.
The owner will discontinue using the space he has built as food storage.
The owner will be starting to submit plans to have the space permitted by the health department.
Water heater: Rheem Ruud M# RF120-67, 120,000 btu
Dishmachine: ADS ET series
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / 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: Pickled hot peppers stored underneath handsink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CFM REMOVED FOOD FROM UNDERNEATH HANDSINK AND PLACED ON TABLE WITH COVER.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. HOT PEPPERS STORED ON MILK CRATE UNDERNEATH HANDSINK.
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. CFM PLACED FOOD ON TABLE WITH COVER.
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination. FOOD IS STORED IN AN AREA THAT IS AN EXTENSION OF THE RESTAURANT THAT HAS NOT BEEN BUILT TO PROTECT FOOD. THE CONSTRUCTION HAS NOT UNDERGONE PLAN REVIEW AND IS NOT PERMITTED. THE SPACE IS CURRENTLY BEING USED AS STORAGE. THE FOOD BEING STORED IS ONIONS, LETTUCE, POTATOES, SAUCES, AND POWDERS.
Correction: Food may not be stored under other sources of contamination. CFM HAS REMOVED FOOD FROM THIS AREA UNTIL IT HAS BEEN APPROVED BY THE HEALTH DEPARTMENT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Superior 1 dr reach in freezer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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02/21/2013 | Routine | |
The purpose of this visit is to follow-up for the installation of the approved water heater. A Rheem Ruud M# RF120-67, 120,000 btu water heater has been installed and is approved. Thank you
No violation noted during this evaluation. | 01/14/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. The following needs to be addressed within 30 days:
1. You have added a chemical sanitizing dishmachine ADS ET series and according to the cut sheet, the unit washes 30 racks per hour with a 15 second lag time using 1.7 gallons per cycle. The three vat sink hot water needs and the dishmachine hot water needs are too great when combined for the hot water production of the newly intalled waterheater. IMPORTANT: D
iscontinue the use of the dishmachine and do not use until a solution is agreed upon. Meanwhile, the facility shall assemble the three vat sink to wash, rinse and sanitize utensils. Chlorine tested at 100 ppm in the sanitize basin of the three vat sink..
2. You have changed the water heater from a
Rheem G75-75 which uses 75,000 BTU's to produce 82 GPH of 120F water at an 80F rise
to an AO Smith BT 80300 which uses 75, 100 BTU's to produce 73 GPH at and 80F rise.
3. The facility is not currently producing enough hot water to meet the peak hot water demands of all equipment in the facility. You may uninstall the dishmachine or purchase another hot water heater which is large enough to support the hot water needs of the facility and is approved by the health department. Do not purchase or install a new water heater until the health department approves the proposed water heater.
4. Based upon our conversation, it was determined that the facility needs to adjust the cooling methods for the large stock of soup in the walk in refrigerator. One method was to purchase and use four cooling wands or cooling paddles and use the cooling paddles to assist in cooling soups which are prepared at night and cooled in the walk in refrigerator.
Thank you. I have left my business card for you to contact me with any updates.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Observed rinsing hands at side bar three vat sink without soap, just rinsing under warm water
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in thre three vat sink at side bar
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs holding over cabbage, cooked soups in the walk in refrigerator
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 67f water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Observed a two foot deep, plastic container of miso soup, tightly covered on the bottom shelf of the walk in refrigerator which was prepared the evening prior at 54f-56f
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.The manager discarded the miso soup.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: placing 2 feet, tightly covered stock of soup in the walk in refrigerator overnight to cool
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Food Labels / Labeling / Bulk Food (corrected on site)
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: flour
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate(s) found used for the following purpose(s): To elevate food and utensils
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: upright refrigerators and prep refrigerators
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of zero (0) ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Instructions provided on correct procedure of how to assemble the wiping cloth bucket and the use of the wiping cloth bucket. Bucket was assembled and tested at 100ppm chlorine using facility test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep table shelves, gaskets on prep refrigerators, upright refrigerators and upright freezers have an accumulation of grime on the interior surface and the gaskets.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Elevation (repeated violation)
Observation: observed pans, sheet pans stored on floor.
Correction: Equipment shall be stored at least 6 inches off floor on approved shelving.
- Fairfax County improperly designed water heater (repeated violation)
Observation: The permit holder has replaced a previously approved water heater with a unit that does not meet the installation requirements of NSF Standard 5. The Health Department has evaluated the current unit AO Smith BT 80 300 which produces 73GPH and is not installed with a leg or seal kit is against the following design requirements for water heaters: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Recovery rate meets or exceeds the minimum hourly hot water demands of the food establishment as calculated by the Health Department, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The facility has also installed a dishmachine, ADS ET-AF, which uses 51GPH hot water.
Correction: Within 30 days, the permit holder shall modify the water heater to meet the installation requirements of NSF Standard 5. Please contact the Health Department prior to making the modifications. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The ceiling tiles along the cookline are absorbant and not easily cleanable.
Correction: Ceiling tiles in food prep and food storage and dry storage areas must be smooth, easily cleanable and non-absorbant.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles, walls in food pre area, cove moulding and floor/wall junctures are cracked and/or chipped and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following areas are in need of cleaning:
1. Walls throughout the facility,
2. floors throughout the facility
3. sides of cook equipment
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed machine oil on the shelf along with clean utensils and above clean utensil storage.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Oegadgib, 7331 Little River Turnpike, Annandale, VA 22003 »