CFM showed good knowledge of food safety and reviewed temperature charts for cold holding units. Discussed employee health and reviewed food handler cards.
No violation noted during this evaluation. | 01/28/2016 | Risk Factor | |
Prep unit was being monitored. Temperature of water inside unit was 36 F. Recommended for Permit.
No violation noted during this evaluation. | 09/02/2015 | Follow-up | |
Discussed violation and corrective action. Will re-inspect to ensure prep-unit is working. Reviewed food handler cards. Discussed cooling and thawing methods being used. Good hand washing observed. Left temperature charts for daily monitoring.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS foods in the prep unit were cold holding at improper temperatures. CFM will discard food after 4 hours. No TCS foods will be held in this unit until it can be adjusted to 38F and maintain TCS foods at 41F or below. Instructed CFM to place a cup of water with a thermometer inside it for monitoring purposes.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device. Purchased digital thermometer from the PHD.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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08/31/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Discussed violations with PIC (person in charge). PIC had good food safety knowledge. Reviewed food handler cards and discussed employee health policy. Vents over cook line scheduled to be cleaned.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in and reach-in units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) spring rolls in the refrigeration unit are not properly dated for disposition. Spring rolls are made twice a week - PIC agreed to mark the container when rolls are made and put in the walk-in.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Shelving in the walk-in and lids of plastic food tubs.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/23/2015 | Routine | |
Kitchen maintained clean and organized. Good knowledge of sanitizing methods by person in charge.Discussed that date marking is not required on ready to eat foods sold/ consumed within 24 hours. Issued Permit.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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09/23/2014 | Risk Factor | |
A clean and well organized kitchen.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: An employee working the front desk and attending the fryers does not possess a valid food handers card.
Correction: Employees who are not currently certified as food managers must obtain a food handler's card before working in the kitchen. (2014 food handler's class schedule was given to the person-in-charge)
- Jewelry - Prohibition
Observation: Employee wearing a wrist watch while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface of equipment.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior surface of the kitchen trash container.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the hand-held utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues and stored in a dirty container.
Correction: Clean food-contact surfaces of utensils and containers before storing for use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Food contact surfaces of containers and utensils used in food preparation & dispensing tasks are not being sanitized after being washed with detergent and water.
Correction: Immerse all food contact containers and equipment in the bleach + water sanitizing solution for a minimum of 7 seconds after the wash and rinse steps take place.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Hand tools were observed being stored in the same container as food dispensing utensils.
Correction: Store hand tools in a separate location from kitchen utensils and equipment.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine concentration level in the wiping cloth bucket was too high.
Correction: Maintain the chlorine concentration level in the bleach + water bucket at between 50 - 100 ppm. Also, store the wiping cloth bucket closer to the food preparation table.
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07/23/2014 | Routine | |
Post a notice informing the customers that the latest health department inspection is available for review upon request.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Employee does not possess a valid food handler's card
Correction: (A copy of the on-line food handler class information was given to the employee's boss) All employees with the exception of the Certified Food Manager must possess a valid food handler's card.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Employee observed not sanitizing the meat clever blade after washing it with detergent.
Correction: Clean and sanitize food contact surfaces of equipment.
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02/24/2014 | Risk Factor | |
Good overall kitchen sanitation and employee food safety practices. Reviewed with the manager the current employee health status and the proper handwashing technique. Permit renewal issued.
- Non-Food Contact Surfaces
Observation: The door handles for the walk-in cooler and walk-in freezer were in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Hand tools were observed being stored in the kitchen utensils container.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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10/09/2013 | Routine | |
A clean and well-organized kitchen. Good employee handwashing practices demonstrated during this inspection.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: No scoop with a handle being used to dispense the iced tea from the reused soy sauce bucket.
Correction: Dispense beverages with dispensing utensils equipped with a handle.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use meat clever and hand-held slicer improperly stored between use in the crevice between the prep table splashguard and wall.
Correction: Do not store the food contact surfaces of in-use utensils in table crevices.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The rice fork, hand-held slicer, and meat clever were observed stored for use with food residue on the food-contact surfaces.
Correction: Clean and sanitize the food-contact surfaces of utensils before storing them for use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine bleach + water at the proper concentration of between 50 - 100 ppm.
- Outer Openings; Protected (corrected on site)
Observation: Front entrance door propped open while unattended.
Correction: Keep outer doors closed when unattended.
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06/10/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: An employee working in the kitchen does not possess a valid food handler card.
Correction: (2013 class schedule given to the manager) Kitchen employees must possess valid food handler cards to work in the kitchen.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands immediately after handling raw chicken.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning his hands in one of the 3-compartment sink basins used for food preparation and utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Employee handling raw chicken with his bare hands grabbed the walk-in cooler door handle before washing his hands.
Correction: (Employee washed his hands and the door handle was cleaned and sanitized) Properly wash hands immediately after handling raw meat and seafood with bare hands.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) baskets of egg rolls stored in the refrigeration unit for more that 24 hours were not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Durability
Observation: Employee observed drinking from a glass jar.
Correction: Employees may drink from containers equipped with a lid and a straw that are durable, nonabsorbent, nonbreakable, and easily cleanable.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: Menus being used to line the egg roll baskets.
Correction: Use food grade paper to line the egg roll baskets.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized being properly sanitized: cutting board.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/24/2013 | Routine | |
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