The purpose of today's visit was to conduct a risk factor assessment inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the sole handsink in the facility being used to store several plastic containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CONTAINERS RELOCATED.
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11/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: time as a public health (Korean) and equipment monitoring log. Please fax or email a third party service report showing that the True 2DR prep cooler (left) has been repaired to hold at 41F or below by next Wednesday, May 27, 2015. Please continue to not use this unit until repaired. Also please maintain the time as public health log provided for the rest of this week and all of next week and then please fax or email the completed copy next Friday, May 29, 2015.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open employee food and open drinking containers stored in a manner that may contaminate food preparation table.
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. ITEMS RELOCATED TO DINING AREA.
- 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:---------bottles of cooking oil
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.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs.---------Observed True 2DR prep cooler left at 51F.
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. RELOCATED TO COOLER HOLDING BELOW 41F
- 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 being used as a control was not discarded by the expiration time as indicated:-----cooked black beans, peeled boiled egg and stuffed grape leaves with rice.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. AT THE END OF THE FOUR HOUR SALAD BAR USING TPHC, EHS OBSERVED EMPLOYEE RETURNING THE ABOVE THREE ITEMS TO THE BEVERAGE AIR 3DR DISPLAY COOLER. EHS DISCUSSED WITH CFM ITEMS WERE DISCARDED. EHS TOOK THE FOOD TEMPERATURES AS TRAINING REFERENCE FOR CFM AND ALL ITEMS WERE BETWEEN 55-60F.
- 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:
1) True 2DR prep cooler right at 44F,
2) True 2DR prep cooler left at 51F.
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 ADJUSTED TRUE 2DR PREP COOLER RIGHT AND OBSERVED 30F AT END OF INSPECTION.
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05/21/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Date mark food that is kept more than 24 hours.
Observed frequent hand washing during the inspection. Thank you.
- 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: 2 dr True: Provolone Cheese 40F, Tuna 38F.
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.
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09/18/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
1. Please implement suggestions and training for reheating and hot holding foods at the steam well. Do not use the steam table to reheat foods, it will take too long. Foods must reach 165F in 2 hours. One alternative is to use the microwave to reheat the food and then put at the steam table, but ensure that there is enough hot water (165f or higher at the steam well) to hold the foods at 135F.
Please contact me if you have any questions. Thank you.
NOTES: Water Heater - AO Smith, 24kW
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. A foodworker was observed rinsing hands but not using soap or papertowels at the three vat sink.
Correction: Employee reminded on the proper procedures for washing hands. Employee demonstrated proper handwashing technique at the handsink. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three vat sink.
Correction: Foodworker reminded to only use handsink and then she stopped washing hands in three vat sink and washed hands in the handsink. ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of cooking oil stored along cookline
Correction: Manager labeled the bottles. 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: home fries 122f, chicken noodle soup 101f in the steam well (water temperature135f).
Correction: Manager increased steam water to 165f during inspection. In addition, home fries reheated to 189f on grill and chicken noodle soup reheated to 172 in microwave and then were placed back at the steam pan. Training and alternative suggestions were provided to the manager during inspection, such as turning on the steam well to reheat water when first entering restaurant and increasing the amount of water in the steam well. 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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the 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 cooked to order on kiosk menu.
Correction: Manager did not have carryout menu's. Manager corrected the kiosk menu by adding the asterisk on the eggs and the full consumer advisory on the menu during today's visit. 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.
- Critical: Characteristics / Single-Service and Single-Use
Observation: Observed use of the following unsafe material as a single-use/single-service food-contact material: Plastic tub previously used to store mozzerella cheese re-used for Kimchi-which is highly acidic.
Correction: Manager reminded to use the lexan containers to store foods such as kimchi. Materials that are used to make single-service items may not allow the migration of deleterious substances.
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06/02/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
Continue to monitor temperatures of items such as home fries and the half and half for the coffee. Make sure the items at the salad bar are chilled to at least 41F before placing them out.
Contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 10/04/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
1. Please read the employee health information in the red folder and have all your employees read it and sign it.
2. Remember to write the date when food was made if it will last more than one day.
3. Do not use the steam table to reheat foods, it will take too long. Foods must reach 165F in 2 hours. Use the microwave to reheat the food and then put at the steam table.
Please contact me if you have any questions. Thank you.
NOTES: Water Heater - AO Smith, 24kW
- 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: 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. A box of raw bacon was stored on the top shelf of a refrigerator, above ready to eat dressings, sauces and cut produce.
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 MOVED BACON TO LOWEST SHELF.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: hard boiled eggs, in tightly covered container, at display refirgerator, cooled to 70F after 2 hours,.
Correction: Cooling hot foods shall be accomplished as follows:
1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: chicken salad (made friday)
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.
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04/15/2013 | Routine | |
This was a routine inspection. Food contact surfaces were noted to be clean. The temperature of hot water at all sinks was within approved limits. There was no visible signs of pest presence on premises observed during this inspection.
However, it was observed that the salad bar did not have sufficient ice to properly hold foods at 41-F or lower. The certified food manager was advised to put lots of ice so that the food containers actually touch the ice. The salad bar should be checked often to ensure that there is sufficient ice under the containers to hold foods at proper cold temperatures.
- 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 the last inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ravioli salad, cantaloupe, Caesar salad, Greek salad.
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. (Discarded).
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of cleaning chemical solutions stored with and above cleaned utensils at the 3-vat sink station.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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11/21/2011 | Routine | |
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