The purpose of today's visit was to conduct a routine inspection. Recommend using metal pans for all TCS foods along the prep top unit to help keep items colder & help facilitate cooling. Recommend when cooling the large batches of chicken that they be spread out on a flat sheet and placed in the walk in to help them cool quickly.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves & after eating.
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. DISCUSSED WITH CFM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw marinated chicken sitting next to RTE lettuce & raw chicken sitting next to cooked chicken.
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 ITEMS.
- 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 cut chicken & chicken breasts cooling for over 2 hrs hours in the Turbo Air 3dr observed at 81-85°F & 103F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CHICKEN WAS PLACED ON FLAT SHEET & PLACED IN WALK IN TO QUICKLY COOL. TEMPERATURE WAS 52F & 60F AFTER 20 MINUTES.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: placing a large pan of cooked cut chicken in prep unit to cool & covering container of cooling chicken breasts with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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.
Correction: Obtain a BLEACH test kit.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic & metal containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 compartment sink being used to hold in-use sanitizer bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. SANITIZER BUCKET REMOVED.
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02/02/2016 | Routine | |
The purpose of today's inspection was to conduct a risk factor assessment. A CFM needs to be present at all times. It is recommended that another person be food safety certified. It is recommended that the sanitizer sink be set up first thing every morning so that the sanitizer can be used all throughout the day. Recommendation is made that any items for the prep top be prepared earlier in the morning and cooled in the walk in refrigerator or freezer before placing on the prep top. The use of metal pans will help in maintaining cold temperatures along the prep top.
The cooked chicken must be cooled to 70F within 2 hours. It is recommended that the chicken be placed on a flat sheet pan to help the cooling process and a thermometer used to monitor temperatures. Once the chicken reaches 70F it must be further cooled to 41F within a total of 6 hours. The next inspection shall be in approximately 6 months.
- 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. Employee donned gloves without washing hands.
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. Employee was reminded to wash hands before donning gloves.
- 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. Raw shell eggs were stored above green peppers in walk in.
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. CFM moved eggs on to bottom shelf in walk in and placed green peppers on another shelf.
- 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: Raw chicken was observed sitting above raw hamburger and raw steak in 3DR prep 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). Raw beef and steak were placed above the raw chicken in 3DR prep cooler.
- 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: chicken cooling for more than 2 hours in the walk in observed at 89°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Chicken was placed on flat pan and placed in freezer to lower temperature quickly. Temperature was brought down to 40F in 20 minutes.
- 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: sausage 48F and turkey 46F in 3DR prep top & hard boiled eggs sitting on counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Sausage and turkey was removed from 3DR prep top refrigerator and moved to walk in to cool quickly. Eggs were discarded.
- 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. CFM arrived during inspection.
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09/03/2015 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The owner has decided to remove the turkey roast from the front counter and discontinue using time as a public health control. The owner is purchasing a smaller roast that is cooked, cooled in the walk in cooler, and sliced then transferred to the front refrigeration unit. The shelf life is approximately two days. EHS reminded owner of date marking products and frequent hand washing.
No violation noted during this evaluation. | 01/26/2015 | Follow-up | |
Complaint on 08-Jan-2015 :
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint. The manager is not aware of the complaint. Through a discussion with the manager it was determined that a turkey roast is prepped every few days. During 11-12:30pm the manager places the turkey roast on a cutting board under a heat lamp. This process is under review to determine if the manager will use time as a public health control, heat lamps, or discontinue practice. The setup was not able to be seen because it is primarily setup for lunch. A follow up inspection has been arranged to review temperature logs to determine if product is staying above 135F. During the inspection time as a public health information, temperature log and hand washing was provided.
During the follow up inspection a review of the violations will be done to determine if compliance has been achieved or if further recommendations need to be implemented.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored above ready to eat onion.
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. Manager removed the onions from the bottom shelf and placed the raw chicken on the below ready to eat food.
- 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.
Correction: Obtain a BLEACH test kit.
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01/13/2015 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The establishment serves breakfast and lunch. The owner offers a turkey roast at lunch time that stays on a cutting board under a heat lamp. A recommendation was made to use Time as Public Health Control on a portion of the roast then discard that portion if not consumed at the end of the time agreement. The owner is currently displaying the entire roast while it cools then placing the remainder in the walk in cooler after the lunch period. Information regarding Time as a Public Health Control was provided in various languages and a cooling log was provided to track how long it takes the product to cool. A follow up inspection will be conducted to determine which option will be implemented into her standards of operating.
No violation noted during this evaluation. | 01/13/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. EHS provided manager with and discussed the following handouts: print out of Food Code definition of "time/temperature control for safety food" excluding an air cooled hard-boiled egg with shell intact, and prevent cross contamination in Korean and English.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw chicken being stored above cooked potatoes in Southern Stainless Walkin Cooler,
2) Observed raw shell eggs being stored above cooked potatoes and American cheese in Turbo Air 3DR prep 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.
- 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:--------------hard boiled eggs with shell intact that was cooled with cold running water sitting by cash register.
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. MARKED WITH START AND END DISCARD TIME.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed a handwashing reminder sign placed at the food preparation sink.
Correction: Remove the handwashing sign from the food prep sink area. Food preparation sinks shall not be used for handwashing.
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10/30/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed handouts on the following topics: cooling methods (Korean and English), time as public health control (as future option) in Korean and English, prevent cross contamination, Employee Health in Korean and no bare hand contact.
NOTE TO MANAGER: please email a photograph of menu board showing that all egg and burger menu items have a disclosure asterisk to be cooked to order no later than Wednesday, May 28, 2014 by 4:00 pm. If photograph is not received by requested deadline, a follow-up will be conducted on Thursday, May 29, 2014 to verify menu board has been corrected. The carry out menus need to be corrected no later than end of July 2014. Once corrected, please email or fax a copy to your EHS.
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: (CORRECTED DURING INSPECTION): The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: -----------washed whole tomatoes were observed being cut with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. TOMATOES WERE RE-WASHED, EMPLOYEE WASHED HANDS AND PUT GLOVES ON BEFORE CONTINUING.
- 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 raw shell eggs with gloved hands and then proceed to prepare sandwich with ready to eat items.
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 INTERVENED MIDWAY AND PREVENTED FURTHER CONTAMINATION. EMPLOYEE DISCARDED GLOVES, WASHED HANDS AND PLACED A NEW PAIR OF GLOVES ON.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ---------box of raw frozen bacon observed thawing 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. PLACED IN COOLER HOLDING AT 41 F OR BELOW.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Whole cooked turkey in Alto Shaam for 2.5 hours at 87-94F,
2) Cooked potatoes in container on flat top grill at 86-107F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the carry out menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:-------eggs menu items and burgers. Also menu board has a complete consumer advisory posted on glass display shield, however the majority of the menu items are missing a disclosure via asterisk.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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.
Correction: Obtain a BLEACH test kit.
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05/19/2014 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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."SEE COMMENTS
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed rice at 121F in a steam well - PUT IN THE OVEN TO REHEAT, DISCUSSED WITH THE PERSON IN CHARGE TO REHEAT TO 165F FOR 10 SECONDS
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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 chlorine test kit.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed the facilities thermometer was at 36F in ice and cold water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
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12/12/2013 | Routine | |
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