Chlorine concentration is dish machine measured at 50 ppm.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Correct today.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes and containers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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08/12/2015 | Routine | |
Establishment is no longer using small metal bowls to portion raw meats and stacking these bowls together and placing them on plates that will hold the cooked meats and ready-to-eat foods. Instead the PIC has labeled single use containers either chicken, beef, or shrimp and these containers are being used to measure correct portions of food for orders. The containers are not stacked together and no animal food is placed on the plate until it is fully cooked.
Observed employees using utensils to dispense all of the foods and frequently changing gloves between tasks.
Observed employee washing hands between handling dirty dishes and handling cleaned and sanitized dishes.
Exhaust hood filters were all cleaned and in place.
Styrofoam cooler for rice storage was replaced with a cleanable plastic container.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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03/18/2014 | Follow-up | |
Chlorine concentration in dish machine measured at 75 ppm.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Employees are using small metal bowls to portion raw animal foods prior to cooking. The bowls are all stacked together after use and raw animal foods are placed in the bowls and the bowls are then placed on plates with vegetables used in the dish being prepared. Once the food has been cooked to order, it is placed on the same plate.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Must come up with some other method for preparing foods that will prevent cross contamination.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation: half of the exhaust hood vents are not in place allowing grease to drip into food being prepared.
Correction: Protect unpackaged food from environmental sources of contamination during preparation: replace the exhaust hood filters that were removed for cleaning. Filters must be in place whille foods are cooking under the exhaust hood. Correct today.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less: eggs were on cart with spices and seasonings.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the styrofoam cooler used to store uncooked brown rice is not smooth and easily cleanable. Cloth towels being used in contact with rice and lettuce.
Correction: Replace the styrofoam cooler with and approved multiuse food storage container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. May not use cloth towels in contact with food.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/13/2014 | Routine | |
Received a complaint that a caller's friend ate the lunch buffet at this establishment on Tuesday 3/11/2014 and was sick all night with vomiting and diarrhea. She believes the lunch made her ill. I conducted a routine inspection of the facility on 3/13/2014 and found several risk factors not in compliance. I conducted a follow-up inspection of the facility on 3/18/2014 to ensure all risk factor violations had been corrected and to observe procedures for the lunch buffet (only offered on Tuesdays). I can not confirm the complainant's illness was a result of eating at this establishment. No further possible foodborne illness complaints have been reported. Person-in-charge stated none of the employees has been ill in the last 3 weeks. ACR # 925587
No violation noted during this evaluation. | 03/13/2014 | Complaint | |
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