The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Use temperature logs to record food and equipment temperatures for each refrigeration unit
2. Use temperature logs to record and monitor hot holding temperatures
3. Create and monitor sanitizing solution concentration log
4. Use different colored cutting boards to use for raw vs. ready to-eat items
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: SALT, MSG, SUGAR AT COOKLINE.
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. ALL ITEMS LABLED DURING INSPECTION.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: WOK, GAS PIPES OF STOVE.
Correction: PLEASE CLEAN ALL NON-FOOD CONTACT SURFACES REGULARLY (I.E., WEEKLY) OR UPON BECOMING SOILED. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/25/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Review "How to Prevent Cross Contamination" document provided (English, Chinese, Spanish). Train all employees thoroughly.
2. Create temperature logs for cook, cold holding, and hot holding temperatures
The following reminders have been made in anticipation for your next routine assessment:
1. Food must be stored at least 6 inches off of ground (i.e., walk-in cooler)
2. Wiping cloths should be stored in sanitizer solution at all times between uses
3.Store in-use utensils in hot water (135F or above) on stove top or hot holding wells
4. Label all salt, sugar, and MSG with appropriate labels so that they are easily distinguishable from one another.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: IN WALK-IN FREEZERR- WRAPPED RAW BEEF BEING STORED IN DIRECT CONTACT WITH WRAPPED RAW CHICKEN BEING STORED ON BOTTOM SHELF OF COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). RAW BEEF PUT IN SEPARATE CONTAINER AND MOVED TO SHELF ABOVE RAW CHICKEN. INSTRUCTED CERTIFIED FOOD MANAGER TO COOK ALL BEEF PREVIOUSLY IN CONTACT WITH RAW CHICKEN TO 165F OR HIGHER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the COOK LINE is blocked, preventing access by employees for easy handwashing.
Correction: PREP TABLE WAS REMOVED FROM HAND WASHING STATION. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at HAND SINK NEAR BAR 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.
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08/26/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As stated by your previous inspection repot, please be ensured to clean gaskets of Glenco 3 dr cooler often enough to preclude accumulation of debris. Also, as noted previously, please store in-use utensils properly as discussed. Provided employee training on proper hand washing procedure. Made suggestion to do monthly training on hand washing procedure and to review employee health policy.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. EMPLOYEE WASHED HANDS WITHOUT SOAP FOR 5-10 SECONDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: MULTIPLE KNIVES STORED IN CREVICES BETWEEN PREP TABLES.
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. KNIVES REMOVED AND STORED ON METALLIC STRIP.
- 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: PORK DUMPLING (45F, 45F, 46F) AND GENERAL TSO'S CHICKEN (45F) IN GLENCO 3 DR COOLER.
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. ITEMS DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): 2 CONTAINERS OF GARLIC IN OIL AT COOKLINE
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. LABLED WITH 4 HOUR DISCARD TIME.
- 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: GLENCO 3 DR COOLER.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. THERMOSTAT WAS ADJUSTED TO 40F. VERIFIED BY EHS UPON COMPLETION OF INSPECTION.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: GASKETS OF GLENCO 3 DR COOLER COVERED IN BLACK ACCUMULATION.
Correction: PLEASE WASH, RINSE, AND SANITIZE GASKETS TO REMOVE RESIDUE. 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.
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02/24/2015 | Routine | |
Facility observed clean and organized. CFM very knowledgeable about food safety.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SOUP AND RICE UTENSILS STORED IN CONTAINER OF WATER AT ROOM TEMPERTAURE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REMOVED WATER FROM CONTAINER AND REPLACED UTENSILS.
- 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: garlic in oil 90F at cookline
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM MOVED GARLIC IN OIL TO COOLER.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: OBSERVED HANDSINK BY COOKLINE IN NEED OF RE-CAULKING AND CLEANING.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
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07/17/2014 | Routine | |
- 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 CHICKEN OVER BEAN SPROUTS AND RAW BEEF OVER BROCCOLI INSIDE THE WALK-IN COOLER.
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. --CFM MOVED ALL ITEMS TO PREVENT CROSS CONTAMINATION.
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12/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith Preferred
*Dish Machine: Auto Chlor A4, chlorine sanitizer
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed scoop for soup and scoop for rice being still in water below 135F.
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.
- 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:------gaskets of Glenco upright cooler and True 2DR upright freezer.
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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage closet.----Observed dry storage closet with no lighting besides lighting available outside of closet.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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07/10/2013 | Routine | |
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