The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM rapid cooling methods and correctly using time as a public health control (TPHC). Items that are using TPHC cannot later be saved and returned to the refrigerator. Potentially hazardous foods need to be kept cold at 41F or below, hot at 135F or above or properly using TPHC and then discarded within the correct time frame (not saved).
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------observed two deep pans of cooked potatoes cooling covered tightly with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 used as a control is not 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:-----------various cheeses.
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit. PROPERLY MARKED WITH START AND END TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no working/accurate temperature measuring device located in the following coldholding equipment:--------Beverage Air 2DR prep cooler observed with a thermometer reading 0F, while the air temperature was 40F.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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04/01/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with Owner and provided the following handouts: food safety and glove usage, time as a public health control (English and Korean). EHS and Owner filled out an agreement for the use of time as a public health control for some breakfast items.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation.-----------Observed food employee crack shell egg, fry egg and handle toasted bread with the same pair of single use gloves on.
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. DISCUSSED WITH OWNER, WHO DISCUSSED WITH FOOD EMPLOYEE. FOOD EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PLACED A NEW CLEAN PAIR OF SINGLE USE GLOVES ON.
- 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 used as a control is not 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:-----raw shell eggs, cooked steak, cheeses and scrapel
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit. ITEMS WERE MARKED WITH START AND END TIME AND TIME AS A PUBLIC HEALTH CONTROL AGREEMENT WAS FILLED OUT DURING INSPECTION.
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10/06/2015 | Risk Factor | |
The purpose of this inspection was to conduct a training/standardization exercise.
No violation noted during this evaluation. | 02/04/2015 | Training | |
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation.OBSERVED FOOD EMPLOYEE USE SAME GLOVES WHILE HANDLING RAW FOOD ITEMS, TOUCHING UTENSILS WHILE COOKING, AND REMOVE FOODS FROM WI COOLER.
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 EXPLAINED PROPER PROCEDURES AND HAD EMPLOYEE WASH HANDS AND CHANGE GLOVES.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED RAW BEEF AND RAW CHICKEN ON FLOOR OF WI FREEZER
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. CFM REARRANGED FOOD ITEMS OFF FLOOR.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED COOKED POTATOES IN WATER 122F (1hr) IN ROOM TEMPERATURE.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/21/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with cooling methods in English, Korean and Spanish. Also provided cooling log/sign in English and Spanish.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).---------Observed deep metal container of cooked cut potatoes cooling covered with plastic wrap in walkin cooler. Also observed small plastic container of cooked steak cooling covered with in Beverage Air 2DR prep cooler right.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. MANAGER SPLIT COOKED CUT POTATOES INTO A SHALLOW METAL PAN, LOOSELY COVERED AND PLACED IN WALKIN FREEZER TO RAPIDLY COOL. MANAGER PLACED COOKED STEAK INTO METAL PAN AND PUT IN WALKIN FREEZER TO RAPIDLY COOL.
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10/15/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Ruud G76-75C which uses 75,500 BTU with posted recovery rate of 68.6 GPH
*Dish Machine: N/A
Observed facility clean and organized.
NOTE TO MANAGER: Please conduct an employee health training and fax the signed agreements no later than Tuesday, May 14, 2013. Faxed copies will not be kept by the Health Department. Please keep signed copies of employee health agreements on record in the facility.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.-------Observed cups of water on prep table with bags of bread.
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.
- 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.---------Observed food employee crack raw shell egg, fry egg, handle toasted bread, place bacon on sandwich, put sandwich together and wrap customer order with the same pair of single use gloves.
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. DISCUSSED WITH MANAGER.
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04/30/2013 | Routine | |
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