The purpose of this visit was to conduct a risk factor inspection. Environmental health provided information on proper cooking temperatures and discussed cleaning schedule.
No violation noted during this evaluation. | 07/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed the following handouts: CFM guidelines, cooling methods (Thai & Spanish), time as a public health (as a future option), equipment monitoring log, food temperature log, receiving log and Active Managerial Control (ACM). EHS discussed with CFM that an example of ACM is taking receiving temperatures of food with a sanitized and calibrated food thermometer, especially since today EHS observed two PHF items received and accepted one hour prior at 60F. CFM agreed to maintain the food receiving log for the next seven calendar days for items received daily to verify that items are received at 41F or below. Please take a picture of the log and send to EHS after receiving each day.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ---------frozen shrimp observed thawing by sitting out 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. DISCUSSED WITH CFM AND RETURNED TO COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Tofu at 61F in True 2DR upright cooler,
2) Raw bean sprouts at 67F in Display 2DR cooler,
3) Chocolate moose at 45F in Dessert Display Cooler,
4) Cheesecake at 45F in Dessert Display 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. ITEMS 1 AND 2 WERE RECEIVED ONE HOUR PRIOR FROM THIRD PARTY COMPANY THAT DELIVERS FOOD TO FACILITY. ITEMS WERE DISCARDED. ITEMS 3 & 4 MOVED TO ANOTHER COOLER HOLDING WELL BELOW 41F.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed two cartons of raw shell eggs stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. PER CFM EGGS SITTING OUT FOR TWO HOURS. AIR TEMPERATURE IN KITCHEN OVER 90F, EGGS DISCARDED.
- 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:---------observed cardboard lining shelving and floors.
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.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
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. THIRD PARTY SERVICE TECHNICIAN PROVIDED EXTRA TEST KIT DURING A ROUTINE SERVICE CHECK.
- 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: ----------Dessert Display Cooler holding potentially hazardous foods observed holding at 45F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM ATTEMPTED TO ADJUST COOLER, HOWEVER AT END OF THE INSPECTION UNIT REMAINED AT 45F. CFM AGREED TO SEND A THIRD PARTY SERVICE REPORT SHOWING THAT THE COOLER IS ABLE TO MAINTAIN 41F OR BELOW WITHIN FIVE DAYS.
- 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. RETURNED IN TEN MINUTES TO FACILITY.
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06/22/2015 | Routine | |
The purpose of this visit is to follow-up to a complaint inspection conducted on the 20th of January in response to a sewage back up. The sewage back-up has been rapaired. Facility may resume operation
No violation noted during this evaluation. | 02/02/2015 | Follow-up | |
| No violation noted during this evaluation. | 01/20/2015 | Complaint | |
The purpose of this visit was to conduct a Complaint investigation following a complaint alleging experienced FBI symptoms immediately after consuming Seafood Pad Thai at establishment. CFM is not aware of complaint. Discussed with CFM, food items served in Seafood Pad Thai are scallops, shrimp, squid, noodles, beansprouts, peanuts and scallions. Observed food handling processes, food holding/cooking temperatures, and Employee Health. All seafood items holding at proper temperatures and received from approved source. Cooking temperatures of seafood items within acceptable range. No food employees have reported sick within past 3 months and Employee Health Policy in place.
Observed violations from previous inspection conducted on 10/14/14 corrected which include separate multicolored tongs used for different raw food items on Prep Top Cooler preventing cross contamination and food thermometer available. Observed Prep Table blocking only handwashing sink in kitchen, which was moved and corrected on site to ensure handwashing accessibility. EHS explained proper handwashing procedures to food employees.
No critical violations observed during inspection. At this time, the complaint is not confirmed.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. OBSERVED ONLY HANDWASHING SINK IN KITCHEN BLOCKED BY METAL PREP TABLE.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. TABLE MOVED TO ALLOW ENTRY TO HANDWASHING SINK FOR ACCESSIBLITY.
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01/07/2015 | Complaint | |
Visited site in response to a complaint received by the Health Department 10/14/14. Complainant alleges that foodborne illness symptoms were experienced following meals eaten at the restaurant including a vegetable dish with chicken, soup, and Pan Yang Curry with chicken. CFM is aware of complaint. Discussed with CFM.
Observed food handling processes, food temperatures, cleaning and sanitizing, and discussed employee health with food employees. During inspection, observed food employee cutting raw chicken on table in front of only handwashing sink in kitchen. Handwashing sink is currently blocked, and sink at server station or restrooms must be used by employees. EHS advised to move table for easy handwashing. Observed dishwasher wash hands in 3vat sink with gloves on. EHS explained proper handwashing procedures and glove use. **PLEASE RE-ENFORCE PROPER HANDWASHING PROCEDURES AND TRAINING TO ALL FOOD EMPLOYEES.
Observed proper storage of food in all refrigeration units preventing cross contamination. At beginning of inspection, observed 1 tong at prep cooler for raw food items. Per CFM, separate tongs are used for vegetables, seafood, beef, and chicken. Different colored tongs will be provided per food kind. Observed plastic containers used as scoops for raw chicken and raw beef. Between uses, containers are being rinsed at cookline. EHS explained that proper washing, rinsing, and sanitizing must be done before handling of different food item. CFM will provide colored scoops and tongs per food item- vegetables, seafood, beef, and chicken.
Observed raw chicken at 2DR Prep Cooler at 45F. All other food items measured at 41F or below. Chicken discarded. **PLEASE REMEMBER TO KEEP PREP TOP COOLER LID CLOSED DURING NON BUSY HOURS. Observed cooking temperature for chicken at 172F. Food thermometer not available at facility. **PLEASE KEEP A FOOD THERMOMETER READILY ACCESSIBLE AT COOKLINE FOR PROPER FOOD TEMPERATURE MONITORING. Soups are made to order and are made from broth over heat at cookline during kitchen hours. Curry sauce is made from canned curry and mixed at cookline per order.
No employees reported sick within past 3 weeks. Dish machine is working properly and observed with acceptable sanitizer levels.
All critical violations corrected upon inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS AT 3VAT SINK WITH GLOVES ON AFTER HANDLING DISHES AT DISHMACHINE.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED PLASTIC CONTAINERS USED AS SCOOPS FOR RAW CHICKEN AND BEEF AT PREP COOLER AND BEING ONLY RINSED AT COOKLINE BEFORE USE FOR DIFFERENT FOOD ITEM.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CONTAINERS WILL BE WASHED, RINSED, AND SANITIZED BEFORE USE FOR DIFFERENT FOOD ITEM. COLORED CONTAINERS WILL BE PROVIDED TO DISTINCT BETWEENT CHICKEN AND BEEF SCOOPS.
- 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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the kitchen 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.
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10/14/2014 | Complaint | |
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED NO FOOD EMPLOYEES WASH HANDS OR CHANGE GLOVES DURING DURATION OF INSPECTION AFTER ENGAGING IN VARIOUS TASKS.
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. EHS PROVIDED TRAINING ON PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEES WASHED HANDS AND CHANGED GLOVES.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. FOOD EMPLOYEE REPLACED DRINK IN CUP WITH LID AND STRAW.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN STORED ABOVE RAW SQUID AND RAW VEGETABLES IN SUPERIOR 2DR UPRIGHT 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 FOOD ITEMS.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED ONE PAIR OF TONGS USED FOR THE FOLLOWING FOOD ITEMS IN 2DR PREP TOP COOLER: RAW SHRIMP, RAW BEEF, RAW CHICKEN, AND RAW VEGETABLES.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. CFM ADDED CLEAN TONGS PER FOOD ITEM.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED UNTENSILS STORED IN CONTAINER OF WATER AT ROOM TEMPERATURE, OBSERVED SCOOPS WITH HANDLES EMERGED IN DRY STORAGE FOODS INCLUDING RICE, SUGAR, SALT, FLOUR AND 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. CFM REMOVED WATER FROM UTENSIL CONTAINER, CFM POINTED SCOOP HANDLES UPWARDS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beansprouts 50F at cookline at room temperature
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. BEANSPROUTS PLACED ON ICE AT COOKLINE.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING SHELVING UNITS IN KITCHEN AND ON FLOOR, OBSERVED WOODEN BLOCKS HOLDING MOP SINK AND UNDERNEATH REFRIGERATION EQUIPMENT.
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. PLEASE PAINT WOODEN BLOCKS OR REMOVE FROM KITCHEN.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED TEST STRIP WITH 0PPM CHLORINE WHEN TESTED AT DISH MACHINE.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM SET UP 3VAT SINK WITH ACCEPTABLE AMOUNTS OF SANITIZER SOLUTION. WILL CALL FOR REPAIR OF DISHMACHINE.
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09/26/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Dishmachine: chemical
No violation noted during this evaluation. | 04/14/2014 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment.
The True 2 dr refrigerator is not maintaining temperature 41F or below. Discontinue use to store potentially hazardous food and submit service report upon repair via fax or email..
- 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: RAW CHICKEN 54F, RAW BEEF 49
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. MANAGER MOVED FOOD FROM COOLER TO THE ADJACENT REFRIGERATOR.
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07/26/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided an employee health policy to the owner.
Water Heater: State Sandblaster
Model: PR675NRRT
Btu: 15,100
Dishwasher: n/a
- 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)
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Cabbage stored underneath kitchen handsink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. EMPLOYEE RELOCATED CABBAGE STORED UNDER HANDSINK.
- 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: In the Superior refrigerator: Beef, rice, noodles, eggroll mix.
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. EMPLOYEE LABELED FOOD WITH APPROPRIATE DATE MARKING.
- Sanitizer Test Kit Required (corrected on site)
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen 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. Employee removed all items blocking handsink.
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02/19/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
*Items listed on inspection report dated 12-26-12 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 12/28/2012 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
SCOPE OF WORK:
1. Change of bar counter
2. Installations of two walls to create storage space
3. Installation of floor tiles at dining room
4. Change of toilet fixtures.
INSPECTION:
1. Exhaust hood system has not been caulked to wall
2. Plumbing connections between the three-compartment sink and the grease interceptor do not meet code requirements. Provide indirect connections of waste water drain lines from the three-compartment sink to the grease interceptor and provide a direct connection of the waste water drain line from the grease interceptor to the main sewer line.
*Not approved for a Health Department Permit. Owner shall correct the above listed items and schedule for a final follow-up Health Department inspection.
No violation noted during this evaluation. | 12/26/2012 | Pre-Opening | |
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