Discussed active managerial control. Please train staff on cross-contamination prevention and check coolers daily for proper food storage.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHRIMP STORED OVER MUSHROOMS IN WALK-IN-COOLER, RAW CHICKEN STORED OVER NOODLES AND RAW CHICKEN STORED OVER MICROGREENS IN 2DR BEVERAGE AIR COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED FOOD AND PROVIDED TRAINING ON CROSS-CONTAMINATION PREVENTION.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: RAW SHRIMP THAWING IN STILL ROOM TEMEPRATURE 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. MOVED SHRIMP TO COOLER
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO BLEACH SANITIZER OBSERVED AT THE TIME OF THE INSPECTION.
Correction: Obtain a BLEACH test kit.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the KTICHEN 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. PROVIDE PROTECTIVE SHIELDING
- Physical Facilities Good Repair
Observation: Observed that the (1) HANDSINKS BY SODA BAGS AND AT THE BAR (2) HAND TOWEL DISPENSER BY MOPSINK ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A COPY OF THE SERVICE REPORT WITHIN 3 DAYS.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CHEMINCALS STORED OVER FOOD AND EQUIPMENT ON MULTIPLE SHELVES.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. REARRANGED CHEMICALS.
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03/08/2016 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding the hood not functioning properly. Did not observe any issues with the hood within the kitchen. The hood was serviced on August 25, 2015. Complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 08/28/2015 | Complaint | |
Discussed active managerial control. Note to Manager:
1) Please maintain an equipment temperature log and food temperature log to ensure that time/temperature control for safety foods are maintained at 41F or below. Submit the log to the Health Department each Monday until further notice.
2) Email a copy of the service report for the 1DR Fagor Prep Cooler and 2DR Fagor Prep Cooler (L) within 3 days.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: UTENSILS STORED IN 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. DISCARDED WATER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1DR FAGOR PREP COOLER: BEAN SPROUTS AT 51F
Correction: 2DR FAGOR PREP COOLER (L): RED CURRY AT 48F.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR FAGOR PREP COOLER AT 52F
Correction: 2DR FAGOR PREP COOLER AT 46F.
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08/28/2015 | Routine | |
Note to Manager:
(1) Please train your staff on your employee health policy and provide documentation that the training was completed to the Health Department within 10 days.
(2) Use active managerial control to train and monitor for cross-contamination issues. The goal is to ensure long-term prevention of cross-contamination.
- Critical: Demonstration of Knowledge/Employee Health Policy - Diseases or Medical Conditions
Observation: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition.
Correction: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 5) and medical conditions, to determine possible restriction or exclusion of food employees. PROVIDED MANAGER WITH EMPLOYEE HEALTH INFORMATION. PLEASE TRAIN STAFF AND PROVIDE TRAINING VERIFICATION TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: OBSERVED TWO DENTED CANS IN THE KTICHEN.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. REMOVED THE DENTED CANS AND TRAINED STAFF.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED (1) RAW CHICKEN STORED OVER TOFU (2) RAW FISH AND CHICKEN STORED OVER CABBAGE (3) RAW CHICKEN STORED OVER SHRIMP IN THE WALK-IN-COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED CROSS-CONTAMINATION PREVENTION WITH THE MANAGER. MANAGER WILL TRAIN THE EMPLOYEES AND CHECK THE COOLERS EVERY DAY FOR PROPER STORAGE.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: PROVIDE A FOOD THERMOMETER. A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site) (repeated violation)
Observation: Clean FORKS AND SPOONS were observed stored with the food-contact surface facing upward.
Correction: STORE THE UTENSILS INVERTED OR IN A MANNER TO PREVENT CONTAMINATION OF THE FOOD-CONTACT SURFACE. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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03/16/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding lack of hot water in the ladies room. Observed that hot water is available at the handsink. Complaint is not confirmed.
No violation noted during this evaluation. | 03/16/2015 | Complaint | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over vegetables and raw beef over curry in walkin cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. food employees rearranged beef and eggs to the lower shelf
- Ventilation Hood System / Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the wine cooler 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the walkin cooler being used to wash cabbage
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS discussed proper use of handsinks and food preparation with CFM and food employes
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the kitchen back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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12/03/2014 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils- food employees were not utilizing dish machine and not sanitizing food contact surfaces
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties- glove usage and food preparation and cleaning food-contact surfaces at the same time in the same sink
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1) raw beef over scallops, 2) raw shell eggs over veggies both in walkin cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM rearranged beef and raw shell eggs to the bottom shelf
- 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- food employee was cutting raw beef and then handled eggs
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. EHS discussed with CFM and food employee about proper glove usage. food employee changed gloves and rewashed eggs
- 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 54F in fagor 1dr preptop cooler, 2) cooked chili paste 72F, cooked red sauce 67F, cooked noodle sauce 71F at room temperature, 3) half&half 49F in superior 2dr bar cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. tofu was placed in a different cooler to cool down. cooked chili paste, red sauce, noodle sauce and half&half were all placed on ice baths
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: containers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. containers were placed in dish machine to rewash, rinse, sanitize
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06/12/2014 | Risk Factor | |
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) raw beef over lettuce in Fagor 2dr right, B) raw shell eggs over purple cabbage and cooked food, C) raw fish over carrots and cooked chicken in walkin cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM REARRANGED ALL ITEMS CORRECTLY.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: A) raw chicken over raw beef, B) raw chicken and raw squid stored in same container ALL IN WALKIN COOLER
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REARRANGED ALL ITEMS CORRECTLY AND STORED RAW SQUID IN A SEPERATE CONTAINER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: curries (yellow, red, green) in walkin cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. FOOD EMPLOYEE DATE MARKED CURRIES (3 DAYS EARLIER)
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located next to dessert coolers is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handsink by walkin cooler
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/29/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw shrimp in walkin cooler. CFM rearranged items.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: large cooking spoons in standing water, utensils by Hobart 3dr cooler stored with food contact surfaces facing the ceiling
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: cover and dry uncooked noodles
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: cooked rice at 94F for 2.5 hours in Superior 1dr upright cooler. Food employee discarded rice.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: cooked white sticky rice in Superior 1dr upright cooler. food employee discarded items.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Fagor 2dr prep cooler left are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets in Fagor 2dr prep cooler
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the Hoshizaki 2dr upright freezer is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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01/23/2013 | Routine | |
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