The purpose of this visit is to conduct a routine inspection.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: BABY OCTOPUS
Correction: PROVIDE A LETTER FROM THE SUPPLIER INDICATING HOW PARASITE DESTRUCTION WAS ACCOMPLISHED. KEEP THIS DOCUMENT IN THE RESTAURANT AND OBTAIN A NEW ONE IF A NEW VENDOR IS USED. If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the
1. SCREEN DOOR TO THE BACK DOOR IS TORN
2. AC UNIT IN THE DRY STORAGE ROOM IS NOT PROPERLY CAULKED TO SEAL IT AND HAS LEFT OUTDOOR OPENINGS FOR PESTS TO ENTER FACILITY
AND is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed personal items such as cell phones, vitamins, medicines stored in such a way that they could contaminate utensils and food in the food preparation tables.
Correction: Employees removed personal care items. All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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03/12/2016 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The manager was able to demonstrate knowledge of food safety regulations and showed the modifications made to incorporate the information learned in the training. All previous violations have been corrected and the establishment shall resume a normal inspection schedule.
No violation noted during this evaluation. | 09/08/2015 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees did not demonstrate knowledge is sanitizing practices in setting up three compartment sink, cleaning machinery in place, and cooling.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. EHS provided information and training in sanitizing practices.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employees drinking from open beverages at food preparation stations.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Beverages were discarded.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw shelled eggs at the buffet stored next raw cut ready to eat vegetables.
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. THE MANAGER REMOVED THE RAW SHELLED EGGS FROM THE BUFFET AND PLACED IT IN A ANOTHER CONTAINER SEPARATE FROM THE VEGETABLES.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Flour, Sugar, Starches are left uncovered in the dry storage room
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: SOUP WITH VEGETABLES AND DRIED FISH cooling for 12 hours ON the FOOD PREPARATION TABLE observed atTEMP 86°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. THE SOUP WAS DISCARDED AND TRAINING WAS PROVIDED ON PROPER COOLING METHODS.
- 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 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 THREE COMPARTMENT with a concentration of 0 ppm total chlorine DURING DISH WASHING.
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. EHS TRAINED THE STAFF ON SETTING UP THE THREE COMPARTMENT SINK FOR ITEMS THAT DO NOT FIT IN THE DISH MACHINE AND SETTING UP SANITIZER BUCKETS.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: PANS, SLICERS, AND POTS ON THE SHELVING RACK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the mechanical slicer were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. MANAGER MUST DEMONSTRATE HOW TO CLEAN AND PULL APART THIS DEVICE TO STAFF TO THOROUGHLY SANITIZE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SHELVING RACKS USED TO STORE POTS, PANS, AND DRY FOOD STORAGE SHELVES.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. THE CERTIFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the cook station being used to wash dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Hand sinks are only for hand washing. Remove all other items from the hand sink and keep it clear to encourage hand washing.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the WALL OF THE DRY STORAGE ROOM WITH THE FAN HAS LARGE GAPS AROUND THE UNIT, WALL AT THE MOP SINK HAS GAPS ALONG THE VENTILATION UNIT, THE FLOOR BY THE DRY STORAGE ROOM HAS GAPS.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Window & Doors Screened if Kept Open for Ventilation (repeated violation)
Observation: OBSERVED THE KITCHEN BACK DOOR KEPT OPEN WITHOUT THE USE OF A SCREEN DOOR TO PREVENT FLIES FROM ENTERING THE KITCHEN.
Correction: PLACE A SCREEN AT THE BACK DOOR OF THE KITCHEN.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL BY THE WALK IN COOLER is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. OBSERVED A CONSIDERABLE AMOUNT OF FLIES WITHIN THE KITCHEN.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. THERE IS FOOD DEBRIS ON EQUIPMENT AND ON ITEMS STORED THAT ARE NOT USED.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
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.
- Separation of Toxics by Spacing or Partitioning
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 BLEACH STORED ADJACENT TO VEGETABLES AND OTHER FOODS IN THE STORAGE AREA.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. THE FOOD WAS REMOVED FROM THE STORAGE AREA.
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08/28/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Organize the establishment and increase cleaning frequency.
The back door of the kitchen must always remain closed to prevent pests from entering kitchen. It is recommended a screen door be obtained.
- 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 engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE CHANGE TASKS 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. EMPLOYEE WASHED HANDS AT THE HANDSINK.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: CONTAINERS OF RICE, SAUCE, HERBS, SPICES, POWDERS.
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. LABEL ALL CONTAINERS WITH THE NAME OF THE PRODUCT.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: ALUMINUM FOIL COVER PANS, SHELVES AND NEWSPAPER COVERING TABLE AT THE KITCHEN ENTRANCE.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The ONLY HANDSINK IN THE KITCHEN is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. MANAGER REMOVED CONTAINER LIDS FROM THE HANDSINK.
- Window & Doors Screened if Kept Open for Ventilation
Observation: OBSERVED THE KITCHEN BACK DOOR KEPT OPEN.
Correction: OBTAIN A SCREEN DOOR TO PREVENT PESTS FROM ENTERING ESTABLISHMENT.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL AT THE MOP SINK, AND FLOOR TILE AT THE FRONT BAR HAND SINK is 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 Litter
Observation: Observed an accumulation of litter on the premises. ORGANIZE KITCHEN AREA AND CLEAN SHELVES TO REMOVE ACCUMULATION OF DEBRIS.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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06/01/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with manager and provided the following handouts: time as a public health control in English and Korean (as option for repeat hot holding violation), food time and temperature reminders, cooling methods in English and Korean, three compartment sink steps in Korean.
- (4)-(16) (repeated violation)
Observation: y
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 and (2) in hot holding.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-------portioned steamed rice at 129-131F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ALL PORTIONED RICE WAS DISCARDED. PER MANAGER RICE WAS LEFT OVER FROM YESTERDAY EVENING. RICE REMAINED IN WARMER, WHILE WARMER WAS TURNED OFF FROM 3 AM-8 AM. PER MANAGER WARMER WAS TURNED BACK ON AT 8 AM.
- 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:
1) Tofu at 46F in Beverage Air 3DR prep cooler (note: observed overfilled in container),
2) Cooked beef at 52F in Beverage Air 2DR prep cooler (right cookline) (note: observed in container above the cold holding portion of prep top)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. BOTH ITEMS PLACED IN PREP COOLER THIS MORNING 1-2 HOURS PRIOR, MOVED TO WALKIN COOLER HOLDING 32F TO RAPIDLY CHILL.
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09/17/2014 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on March 20, 2014. EHS observed written documentation that the Employee Health training has taken place. EHS also observed that facility decided to hot hold portioned steamed white rice (vs using TPHC) and observed rice holding above 135F today. NOTE: Facility purchased a new commercial hot hold cabinet to replace previous cabinet
No violation noted during this evaluation. | 03/28/2014 | Follow-up | |
- 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 Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:------------japanese liquid in spray bottle and flour.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----------observed utensils used along cookline being stored in still/stagnant room temperature 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: --------observed frozen raw chicken thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. PLACED INSIDE COOLER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:----------observed portioned white rice at 120-128F in hot hold case.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food thermometer is not accurate in °F:--------observed metal food thermometer reading 10 F in ice water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.-----Observed mold on interior walls of ice machine.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the only handsink in the kitchen being used dump ice and hold spoons.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen above the miso soup and sauces are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom of back door in the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) caulking along three compartment sink,
2) Floor under coolers and in dry storage area.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/20/2014 | Routine | |
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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03/26/2013 | Complaint | |
- 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)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white steamed rice in heated cabinet=112-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (Reheated)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: storage shelves and base of refrigerator at the bar are lined with news papers and wooden liners.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the news paper liners and unpolished wood from the shelves and refrigerator.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The heated caboinet located on the cookline is not operating properly and is unable to maintain hot food at or above 135-F
Correction: Repair/adjust the unit so it is able to maintain foods at or above 135-F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
Fax the service report to our office after the repairs have been completed.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the refrigerators on the cookline are broken.
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. Repair or replace the broke rubber seals on the doors of the refrigerators.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer tofu containers were observed reused for the storage of sauces and other foods
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leak on the pipe under this sink.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The outdoor refuse container/dumpster are stored on absorbent material. The dumpster was on soft soil.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Relocate the dumpster to concrete or asphalt area that are rodent proof and cleanable
- Light Bulbs / Locations where Shielding is Required
Observation: One of the ceiling Light fixture's protective shielding was missing
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door to the kitchen
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to the kitchen to seal the existing gap.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. Several light bulbs were noted to have burned out.
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. Replace the burned out bulbs.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the glass-door reach-in refrigerator located on the cookline and warewashing / dish washing area.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace burned out light bulbs.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Burned out ceiling light were noted on the cookline.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the floor in the walk-in cooler was not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the dry storage area near the back door is in need of cleaning. The outer surface of the boiler tank was also noted to be dusty.
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 at the dry storage atrea near the back door..
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep all toxic cleaning chemical away from food to prevet contamination. Do not keep car battery and toxic items that are not needed for operating the restaurant on premises.
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03/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Soo Won Galbi, 14102 Lee Hwy, Centreville, VA 20120 »