This visit was made to follow up to the routine food safety evaluation conducted on March 24, 2016. The following issues have been corrected:
1. The chemical dishwashing machine has been repaired and is now functioning properly. Thank you for repairing this machine. Please monitor it periodically using the test strips to ensure it's working properly.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Observed wet wiping cloths on the food prep surface.
Correction: Wet wiping cloths should be kept in a bucket with sanitizing solution.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed that the compartments of the three compartment sink are not able to hold water without putting plastic wrapping around strainers.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed water leaking on the floor around the ice machine in the back which is causing a build up of grime on the floor.
Correction: Maintain physical facilities in good repair. 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. Observed car tires being stored in the back behind the ice machine.
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.
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04/01/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections. The following issues require attention:
1. Ensure that all food employees are washing their hands properly and for at least 20 seconds. Review procedure with all staff.
2. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility and its requirements explained. The expectation is for all food employees to know the Big 6 foodborne illnesses and the reportable symptoms. Please review with all staff.
3. The dishwashing machine was not providing an adequate amount of sanitizing solution. Please have this machine repaired. A follow up visit will be conducted in about 3 business days
Note:
- Time as a Public Health Control procedure will be use for the cut cabbage, and bean sprouts on the prep line and near cookline. The documents and procedures were reviewed with Person in Charge. Please review procedure with all staff
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because Person in Charge unable to identify the big 6 foodborne illnesses and their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food worker wash their hands for less than 20 seconds and dry them on their apron.
Correction: All food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
Instructed food workers and Person in Charge on proper handwashing.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Observed wet wiping cloths on the food prep surface.
Correction: Wet wiping cloths should be kept in a bucket with sanitizing solution.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Observed frozen shrimp thawing on food prep counter.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed steamed ducks cooling in a covered container in the walk in refrigerator with ducks piled on top of each other. Observed chicken cooling in a covered container in the prep top unit
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Chicken was uncovered. Ducks were split into two containers and left uncovered.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut cabbage, mixed vegetable cabbage and bean sprouts all at room temperature on the prep counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods were discarded by Person in Charge. Time as a Public Health Control Procedure was discussed for these items. The procedure and documents were reviewed with employees. Any remaining food items at the end of the 4 hours must be discarded.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The chemical dishwashing machine was not functioning properly and dishes were not being properly sanitized.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. The three compartment sink was set up during the visit with proper amount of chlorine solution. Please have the dishwashing machine repaired. A follow up visit will be conducted in approximately 3 business days to verify.
- Plumbing / Maintained in Good Repair
Observation: Observed that the compartments of the three compartment sink are not able to hold water without putting plastic wrapping around strainers.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed water leaking on the floor around the ice machine in the back which is causing a build up of grime on the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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. Observed car tires being stored in the back behind the ice machine.
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.
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03/24/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A new 'Big 6' poster and a vomit and diarrhea clean-up kit were given and discussed.
Monitor temperature of refrigeration units to ensure that they stay at 41 degrees F or below. If they are higher, you will need to take action to keep food at or below 41 degrees F. This may include using ice or ice packs to keep food cold (put ice packs on top of food or in the top of the unit). On hot days, you may need to adjust the setting on the unit to keep it colder during busy periods and make sure that it is not opened and closed too much. Keep in mind that freezers can be used for cooling foods quickly instead of the walk-in. Food should be discarded if it above 41 degrees F for more than 4 hours.
Use glove use poster provided to train employees on proper glove use.
*repeat violations are subject to civil penalty*
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops in dry ingredients and ice were stored with handle inside the food/ice.
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. (PIC used a gloved hand to move handles outside of the food items)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. (Observed employee touch her face with a gloved hand and continue to make food)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.(Employee changed glove and washed hands upon request)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Items in walk-in cooler including raw meats, cooked meats, cooked sauces, bean sprouts, and cooked vegetable as well as items in the 2 door prep top including cooked meats, raw meats, bean sprouts, and sliced tomatoes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The walk-in cooler cooled from 50-45 within 30 min and the PIC reports that it gets down to 40 overnight when it's not used as much. She agreed to limit how often the walk-in is open during busy periods and to use large ice packs to keep food cooler during peak usage on hot days where the unit struggles. The 2 door prep top was adjusted to a higher setting to keep it colder, and the food in it will be used or discarded within 4 hours. PIC agreed to turn it up during peak usage and back down at night to avoid icing. She also agreed to keep ice on TCS items during service).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked sauces.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen prep area is being used for purposes other than washing hands. (Observed employee pour a food item into a bucket sitting in the hand sink)
Correction: A handwashing sink may not be used for purposes other than hand washing. (The bucket was moved).
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08/04/2015 | Routine | |
This visit was made to conduct a follow-up inspection.
The dish machine is now functioning properly. Chlorine sanitizer concentration was measured at 50 ppm. It is now approved for use.
There were no rat droppings observed in the dry storage room. The person in charge reported that they have been cleaning the affected areas every day. The pest control company service the facility recently, and did not report any rat activity, only mice activity. But they did provide a few rat traps.
No violation noted during this evaluation. | 04/14/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
1.. Repair the dish machine within 3 days. Call me for a follow-up to approve it for use if repaired before then.
2. Contact pest control company for rat treatment. They may need to come more than once a month. Clean rat droppings daily, make sure food is sealed, and keep all items off of the floor.
3. Utilize reference provided to train employees on proper cooling methods.
*repeat violations are subject to civil penalty*
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: noodles and chicken were cooling in the walk-in tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (PIC oncovered noodles and moved chicken to a different container and left open in the walk-in)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: noodles on counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved noodles to the fridge).
- Equipment / Good Repair / Operation (repeated violation)
Observation: The dish machine is not functioning. (PIC reports that repairman is on the way, and that they will use 3 comp sink until it is fixed)
Correction: Equipment shall be maintained in good repair. (Contact Lydia when the machine is working)
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Proper methods are not being used to control pests. (Observed rat droppings in the dry storage area, especially near the floor drain. Pest control company is using mouse traps and there are non right next to the drain. There are no sticky traps either. PIC reports that they only come once a month)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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04/01/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure cooked foods are cooled to 41 degrees F before packing and storing. See poster provided for tips and temperatures for cooling methods.
Person in charge agreed to keep rice noodles cold on ice instead of using time as a public health control.
Items must be thawed under running water, in the fridge, or cooked from frozen. They should not be sitting at room temperature as this promotes bacterial growth.
*Repeat violations are subject to civil penalty*
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Chicken thawing in plastic container was on the floor next to the hand sink)
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. (Chicken was moved off of the floor)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed frozen chicken in a container at room temp, and a bag of forzen shrimp in a container of standing water)
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: large container of curry sauce in walk-in cooked yesterday.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (PIC discarded the sauce)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Sauces and prepared produce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Rice noodles. (PIC reported that noodles are left out for lunch, put into the walk-in, and taken back out for dinner, not discarded after 4 hours.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. (PIC agreed to keep noodles cold on ice instead of TPHC so that they do not have to be discarded)
- Physical Facilities Good Repair
Observation: Observed that the floor and wall tiles are not maintained in good repair. The dry storage shelves' paint is also chipping, and the shelf under the prep table has holes where the rust has eaten through the metal.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/20/2014 | Routine | |
This visit was made to conduct a follow-up inspection. Facility voluntarily closed on 7/14/14 due to insufficient refrigeration. The walk in flip top prep unit have since been repaired and temperatures are noted above. All Time/ Temp control for safety foods have been discarded. There was no food preparation overnight or this morning due to closure so cooling could not be observed. Cooling information has been given to the facility.
Facility may now re-open.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: using large plastic tubs to cool foods, cooling items in flip top prep unit, covering cooling foods with lid or plastic.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: some items in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7
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07/15/2014 | Follow-up | |
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: cut tomatoes (prepped 10 am) discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: using large plastic tubs to cool foods, cooling items in flip top prep unit, covering cooling foods with lid or plastic.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk, spring rolls, cut watermelon, cooked brocolli
Correction: discarded
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: some items in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7
- Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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): noodles (need a time stamp)
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.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment (walk in refrigerator)
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (walk in refrigerator, flip top prep unit)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: fan in walk in cooler
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/14/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Potentially hazardous foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours
- Date items kept over 24 hours in refrigerator
--- Lower walk in cooler temperature to adjust for periods of heavy use.
--- Cooling information/methods provided in English and Spanish. Review with all staff.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: green beans (prepared yesterday)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooling hot foods in large plastic tubs in walk in, not prechilling tomatoes before putting in flip top unit
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: some items in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
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03/10/2014 | Routine | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (gloves being used by employees while performing multiple tasks)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: placing cooked chicken and tofu in prep unit without first pre- chilling
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (tighly covered large tubs of food placed in walk in to cool)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cabbage salad
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: brown rice
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 11/1 they shall be date marked with a "use by" date not exceeding 11/7.
- 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): rice noodles, oyster sauce
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.
- Critical: Characteristics / Single-Service and Single-Use
Observation: Observed use of the following unsafe material as a single-use/single-service food-contact material: reused grocery bag used to cover rice in walk in
Correction: Materials that are used to make single-service items may not allow the migration of deleterious substances.
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11/04/2013 | Routine | |
- 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. Open drinking container were discarded during the inspection.
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.
- Outer Openings, Protected
Observation: An exterior side door is not tight fitting. This may allow the entry of insects or rodents. Close the holes at the bottom of the door.
Correction: All exterior doors must be sold and tight-fitting. Exterior doors used only as emergency exits do not need to be self-closing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Obseved mice and fl
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/12/2013 | Routine | |
no violations
No violation noted during this evaluation. | 02/13/2013 | Risk Factor | |
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