Post the most current food facility license conspicuously to the public.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Half 'n' half" cold holding at the improper temperature of 47ºF inside the "Intestinal Health" refrigerator
Correction: relocate to the bar refrigerator.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: Surfaces inside the ice machine are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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12/18/2015 | Risk Factor | |
- Cooling, Cooked Food (corrected on site)
Observation: Foods (chicken, pork) in the top portions of the prep refrigerators were not properly cooling
Correction: these items were relocated to the walk-in refrigerator and/or surrounded with ice and water.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Whipped cream containers in the "Intestinal Health" refrigerator were cold holding at the improper temperature of 52 F. Sprouts and spring rolls in the right prep refrigerator were cold holding at the improper temperatures of 47-50 F. All these items were relocated to the walk-in refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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08/19/2015 | Risk Factor | |
The grease interceptor is cleaned out every week.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of spring rolls on the cook's counter shelving and sprouts for soup cold holding at the improper temperature of 69 F. Do not fill food above the fill line of the pans/containers for these units. Do not place any warm foods in the top portion of prep refrigerators.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The "Oster" and "Emerson" microwaves are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: One rice warmer has a damaged handle. The metal stem food thermometer in the bar refrigerator was not accurate.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the kitchen shelves are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The dishmachine was found not sanitizing surfaces at 50-100 ppm.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Plumbing System/Maintained in Good Repair
Observation: The dish machine spray hose tubing is exposed.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: One set of ceiling light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected (corrected on site)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The front and back doors were found open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Several ceiling light bulbs are burnt out.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: There is some standing water in-between some kitchen floor tiles.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The bar floor is not cleaned as often as necessary to keep it clean. There are some dead bugs in the kitchen ceiling light fixtures.
Correction: Physical facilities shall 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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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04/20/2015 | Routine | |
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Trays of cooked spring rolls, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of interior surfaces of ice maker are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Signage (repeated violation)
Observation: No hand washing signage available at bar hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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12/29/2014 | Risk Factor | |
Flies were observed in the establishment
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Fried tofu was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less in the top portion of the left prep refrigerator at 45 F. Do not cool foods in the top portions of the prep refrigerators. Cut lettuce found stacked too high in the right prep refrigerator. Sliced tomatoes were found tightly wrapped in a plastic container greater than four inches in depth. Chicken found improperly cooling in the top portion of the right prep refrigerator. Unwrap cooling foods and do not place in containers greater than four inches.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Beef broth on the stove hot holding at the improper temperature of 106 F. Reheated to above 165 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sprouts found placed back inside the two door glass refrigerator cold holding at the improper temperature of 63 F. These sprouts were left out on the counter during lunch without ice and were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Spring rolls prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The inside lid of the right prep refrigerator is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at the bar is not maintained so that it is accessible at all times for employee use (packages of mango found thawing in the sink and when used water was found leaking onto the floor).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (bar spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/30/2014 | Risk Factor | |
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: The ice scoop handle was stored in the drinking ice at the bar.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Rice noddles at 50 F inside the walk-in cooler and salmon at 45 F inside the prep table, all the food were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Several ready to eat food containers inside the walk-in cooler that were prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment and Utensils/Durability and Strength
Observation: The two plastic small slicers are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The dishwashing machine table and the 3-part sink are moldy at their wall junctures. The walk-in cooler shelves are dirty.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food, one light is out under the kitchen hood..
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The back room floor has damaged floor tiles.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The floor behind the cooking line needs cleaning.
Correction: Physical facilities shall 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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05/27/2014 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Sprouts received today found in the walk-in refrigerator at 44ºF. The manager was instructed to take temperatures of (time/temperature control for safety food) foods
Correction: and to not accept foods above 41 F.
- Package Integrity
Observation: Dented cans of bamboo were found on the kitchen shelving. Properly segregate, do not use these cans
Correction: return for credit or discard.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw meats were found stored behind cooked meat in the top portion of the prep refrigerator. The containers of meat were switched.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Red curry found in a five gallon covered bucket on the kitchen counter was not going to cool within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. The bucket was uncovered and placed in an ice bath in the prep sink. The manager was instructed to take temperatures of the product to ensure that it cools within these time lines.
- Critical: Cooling, Ambient Ingredients (corrected on site)
Observation: Cut lettuce and sliced tomatoes found in the top portion of the prep refrigerator were not cooling within 4 hours to 5ºC (41ºF). The cut lettuce was stacked way above the pan line (too high) in the top portion of the prep refrigerator. Foods usually can not cool in the top portion of a prep refrigerator within these time parameters. Cool foods in the bottom portion of the prep refrigerator or in the walk-in refrigerator in containers no more than four inches deep. The manager was instructed that once the lettuce and tomatoes are cut/sliced they must cool to 41 F or below within four hours.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Spring rolls found in the prep refrigerator left out on counter too long were found cold holding at the improper temperature of 61 F. Discard these spring rolls.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, PHF(TCS), Date Marking/On-Premises Preparation (corrected on site)
Observation: Spring rolls, noodles, soups, curries, etc. prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. The manager was instructed to resume this practice immediately.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means (Tai, beef, could be served undercooked per the customer's request in the pho soup
Correction: this menu item must be disclosed to the consumer advisory statement
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The kitchen dish machine was found not sanitizing equipment with 50-200 ppm of chlorine. I primed the sanitizer line and the dish machine was found to sanitize equipment at 100 ppm of chlorine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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12/17/2013 | Risk Factor | |
All violations from previous inspection on August 13, 2013 have been corrected. Enforcement has been lifted. Establishment may return to regular inspection frequency.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Observed bowl with food build-up submerged in sauce bucket in walk-in refrigerator.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Various foods in the prep unit were observed cold holding at improper temperatures (pork 53 F, spring rolls 53 F, cut tomatoes 49 F, chicken 44 F). Informed owner she said she would adjust temperature on unit.
Observed sprouts on counter cold holding (on ice) at 62 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: Observed utensils stored as clean were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces inside of the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
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08/13/2013 | Risk Factor | |
#1- Agreed
#2- Agreed
#3- Sign provided during meeting.
#4- Agreed
#5- Owner does not pre-set tables.
#6- Owner will use "to-go" soup cups as single service for dogs.
#7- Agreed
#8- Owner agreed dogs will not be allowed on laps.
#9- Agreed
#10- Sanitizer will be used to clean
#11- Agreed
#12- Agreed
#13- Owner will speak to insurance company. Incident log given to the owner.
#14- Agreed
The Owner agreed to all criterion
Tentative approval pending
No violation noted during this evaluation. | 04/19/2013 | Other | |
Wash hands frequently also before and after wearing gloves.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands during food preparation when changing tasks.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw seafood and beef over sauce in the walk in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. Containers of food stored in direct contact of sprouts and lettuce in the prep refrigerator.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Thawing (corrected on site)
Observation: Shrimp, pork, and rice paper are not thawed properly.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sprouts cold holding at the improper temperature of 53ºF on the counter (not enough ice).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The noncommercial microwaves and the crock-pot are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Critical: Food-Contact Surfaces/Cleanability
Observation: The food-contact surface of the broken knives and the cracked ice scoop are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
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03/28/2013 | Routine | |
- Critical: Package Integrity (corrected on site) (repeated violation)
Observation: Couple cans of bamboo were found dented on their top seams on storage shelf.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Sprouts found in the glass 2-door refrigerator cold holding at the improper temperature of 45ºF, on counter with ice at 47ºF, and in the walk-in refrigerator at 44ºF [Ensure they are 41ºF or below when they are received from the supplier or do not accept them].
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [bar].
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottle and the bar).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/13/2012 | Follow-up | |
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