The purpose of this visit to investigate a complaint of foodborne illness and to conduct a routine inspection with focus on risk factors. Chlorine concentration dishmachine: 100 ppm.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. NOTE: Discussed with PIC.
- Equipment / Good Repair / Components / Gaskets
Observation: The repair latches on pass-through, undercounter coolers as necessary so that all doors are open and close easily, and remain latched in a closed, sealed position. Repair damaged door of WI cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located closest to 4 dr UC cooler was blocked at the start of the inspection with an empty pan. Access was restored, then blocked again later in the inspection.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Discussed with PIC
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07/17/2015 | Routine | |
All violations and good retail practices cited/discussed during the 4/20/15 risk factor assessment have been satisfactorily corrected.
- Equipment / Good Repair / Components / Gaskets
Observation: The walk-in (WI) cooler door interior surface, gaskets, and latch are not currently in good repair.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. NOTE: Replace/repair WI cooler door, gaskets, and latch to provide door with smooth, easily cleanable surface that latches securely and forms a tight seal.
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04/30/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection. Dishmachine turned thermolabel black. The following good retail practices were discussed during the inspection: 1) Food stored on floor of freezer. 2) Condensation in walk-in cooler dripping from cooler ceiling poses potential contamination source for stored food - correct condensation. 3) Floor of walk-in cooler is not a smooth, easily cleanable surface and ponds water. Provide a smooth, non-slip, easily cleanable surface in WI cooler that does not pond water. 4) Two of the three 5 dr UC coolers are not functioning satisfactorily and are not capable of maintaining TCS foods at required temperatures. Provide service invoices for 5 dr coolers center and right to Health Dept. within 10 days. 5) Mouse droppings observed on baking pans - facility must be serviced by PCO as often as necessary to maintain control of rodents and other pests. NOTE: PLEASE REMEMBER TO PROVIDE A SERVICE INVOICE FOR BOTH CENTER AND RIGHT 5 DR UC COOLERS TO HEALTH DEPARTMENT WITHIN 10 DAYS. PROVIDE SERVICE INVOICE FOR INSPECTION/TREATMENT BY LICENSED PEST CONTROL OPERATOR TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. No handsinks had functional/supplied soap dispensers at the start of the inspection, so proper handwashing procedure could not be followed.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: cabbage.
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. NOTE: PIC had employee don gloves.
- 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 stored over raw beef in WI 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). NOTE: OPIC corrected storage order.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuri ng device: Tofu/beef/cooked noodles in 5 dr UC cooler center: 51/52/45 degrees F. Milk based dessert/beef in 5 dr UC cooler R: 48/45 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC had TCS foods stored in ice and scheduled service of both coolers for today.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: baking pan had rice and mouse droppings.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: Pan initally had droppings and rice emptied before being restacked with other baking pans, prior to wash, rinse sanitize procedure. PIC then had pan removed to warewashing area.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned after contamination with mouse droppings.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. NOTE: PIC had baking pan removed to warewashing area.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/20/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/25/2014 | Routine | |
Note to manager:
(1) Do not keep the back doors open without a screen door.
(2) Repair hot water knob on the 3 vat sink.
(3) Do not store rice scoop in room temperature water.
(4) Label salt, sugar, MSG at cookline.
(5) Repair damaged drywall in the tea station area.
(5) Clean the grease collection bin.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED TAG MISSING FROM CLAM CONTAINER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PLACED TAG IN CONTAINER.
- 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: 2DR TRUE PREP COOLER (1) RAW SHRIMP AT 44F (2) RAW PORK AT 44F (3) TOFU AT 44F
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. CLOSED THE PREP COOLER DOOR.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the (1) COOKLINE (2) BAR 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. DISCUSSED WITH CFM.
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08/08/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Dishmachine: chemical sanitizer
Discussed the following with the Certified Food Manager (CFM):
(1) Provide employee health policy training for food employees and fax signature pages to the Health Department
(2) Shellfish tag location during use and recordkeeping after last sell
(3) Check dishmachine sanitization level and fax invoice to Health Department within 10 days
(4) Proper datemarking of cooked foods
(5) Repair handsink knob and fax invoice to the Health Department within 10 days
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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.
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED SHELLFISH TAG FOR CLAMS FILED RATHER THAN WITH THE CONTAINER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PLACED TAG IN THE CONTAINER.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: (1) SALT (2) SUGAR (3) FLOUR (4) CORN STARCH
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linen napkins found used in contact with the following food items: (1) SPRING ROLLS (2) RAW SHRIMP
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. REMOVED LINENS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: (1) TURNIP CAKE (2) DUMPLING
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the DISHMACHINE with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. 3 VAT SINK USED TO WASH, RINSE AND SANITIZE.
- Plumbing / Maintained in Good Repair
Observation: HOT WATER KNOB FOR THE HANDSINK BY THE DRY STORAGE AREA DOES NOT SHUT OFF THE WATER.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the (1) CEILINGS (2) COOLERS (3) WINDOW SILL NEAR DIM SUM CONTAINERS (4) SHELVING BY THE WINDOW SILL IN THE KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/25/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order and good repair of two cold-holding units: (8DR refrigerator #2 and Walk-in refrigerator).
During today's visit, the walk-in refrigerator was found to be in good repair. Rain water was observed to be effectively prevented from entering the walk-in through the ceiling of the unit. According to a discussion with the manager, the roof has been caulked and sealed to maintain water out. Unit is approved for continued use.
The 8DR refrigerator #2 was observed to hold temperature at 38F.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation. | 10/10/2013 | Other | |
- 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. 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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: observed multiple dented corn cans.
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. DISCUSSED WITH FOOD EMPLOYEES. DENTED CANS WILL BE RETURNED.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH PERSON IN CHARGE AND FOOD EMPLOYEES. PROPER TAG WAS IDENTIFIED AND ATTACHED TO THE SHELLSTOCK CONTAINER.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ITEMS WERE REMOVED FROM THE WALK-IN REFRIGERATOR.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, sugar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils for serving rice were observed in standing 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.
- Linens and Napkins, Use Limitation (corrected on site) (repeated violation)
Observation: Linen napkins found used in contact with the following food items: chicken.
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. REMOVED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: Covered food was stored directly under leaking portions of walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. FOOD ITEMS WERE REMOVED.
- 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 bamboo cooling for 2 hours observed at 70°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED PROPER COOLING TIMES WITH FOOD EMPLOYEE. BAMBOO WAS REHEATED TO 209F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts at 68F - DISCARDED. Pork roll, tripe, shrimp, at 51F, 51F, and 49F, in 8DR refrigerator #2. MOVED TO ANOTHER UNIT TO COLD HOLD AT 41F.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: No written time as a public health control procedures available for duck.
Correction: DISCUSSED WITH FOOD EMPLOYEES AND MANAGER. BASED ON DISCUSSION, DUCK HAD BEEN OUT OF TEMPERATURE UNDER TWO HOURS. DUCK WAS REMOVED AND WRITTEN PROCEDURES WILL BE MADE AVAILABLE MOVING FORWARD.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed towels under cutting boards throughout the establishment.
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 8DR prep refrigerator #2.
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. FOOD ITEMS WERE REMOVED FROM UNIT.
- Equipment / Good Repair / Components / Gaskets
Observation: The roof of the walk-in refrigerator was observed crack in multiple locations. Rain water was observed leaking into the unit during today's inspection.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The sanitizing solution test kit does not read appropriately. Observed test strips turn purple and yellow at the presence of bleach.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of soy sauce.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: several knives, food slicer, can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: metal wire shelving/racks in walk-in refrigerator, gaskets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean knives were stored against pumbing lines near to the ground in a manner that exposed the items to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. KNIVES WERE REMOVED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: Two handwashing sinks located in the kitchen are blocked by kitchenware and containers, 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. ITEMS BLOCKING HANDSINKS WERE REMOVED.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basins in the kitchen are slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floors of a walk-in refrigerator had pooled rainwater
Correction: floors, walls and general areas behind dry storage and under three compartment sink were observed in need of cleaning.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at a minimum of 50-100 ppm. Verify concentration using the appropriate test kit.
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10/07/2013 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- 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: duck over beef
Correction: beef over shrimp in walkin cooler. REARRANGED.
- Linens and Napkins, Use Limitation
Observation: Linen napkins found used in contact with the following food item(s): vegetables in prep cooler and walkin cooler.
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin 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.
- 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: cooked pork 47F, cooked tofu 44F, raw tofu 44F in true 2dr, PUT BACK IN WALKIN COOLER , OUT FOR 2 HOURS
Correction: raw pork 44F, raw fish 45F in 4dr prep cooler #1, DISCARDED DUE TO BEING KEPT OVER NIGHT
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): garlic and oil mix
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Food Contact Surface/Durable/Nonabsorbent
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: round wooden cutting boards (3).
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden boards along cook line.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0-40 ppm total chlorine. SET UP SANITIZING BUCKET.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets in prep coolers along the cook line
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Knives throught facililty were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the 3-vat sink 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.
- Insect Control Devices, Installation
Observation: Insect control device is located over food contact surfaces next to dish machine where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: doors is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items (McCall 2dr upright cooler and True 2dr upright cooler) that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the celing, walls, and floor is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. RELOCATED.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/06/2012 | Routine | |
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