- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 (food handler did not wash hands before putting on new gloves, dishwasher did not wash hands after handling dirty dishes/before handling clean dishes. Procedures for when to wash were discussed onsite)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (a few tags were dated with date of sale but not the latest tags, this was corrected/dated onsite)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops are inside foods, using cups with no handle to dispense foods
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.
- 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: handle for door of 2 door superior (using masking tape to hold handle)
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
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 1 door low boy in sushi bar (foods discarded)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Sewage System / Operation and Maintenance (corrected on site)
Observation: Sewage is not being properly disposed (3 compartment sink drain is overflowing back onto kitchen floor. Kitchen was voluntariliy closed and issue was corrected during inspection)
Correction: Immediately discontinue operation until sewage waste can be properly disposed. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard.
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03/24/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) TCS foods being cold held (i.e. your garlic and oil mixtures) must be maintained at 41F or below at all times.
2) Shell stock tags must be maintained with the shell stock until the container/bag is empty. Once empty the tag must be dated with the last date sold/served and then kept in chronological order for 90 days.
3) Use scoops/utensils with handles to dispense foods, do not use cups or bowls.
4) Do not use towels under cutting boards to keep them from slipping.
- 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. (tags missing from mussels in walk-in).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (FPM put the tag, which was with the old tags, back with the mussels) .
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (numerous tags did not have dates on them).
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Discussed with FPM).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: garlic and oil mixture on cook line observed at 71F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (garlic and oil relocated to cool back to 41).
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07/31/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) No bare hand contact with foods in the ready-to-eat form (i.e. lemons, garnishes, cooked foods, etc)
2) Remind employees to only wash their hands in the hand wash sink, not the 3-compartment sink
3) Do not store raw foods above ready-to-eat foods.
4) Remember when cooling sauces, the ice level in the container needs to be as high as the food level.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: sliced lemons for beverages.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Discussed with FPM importance of no bare hand contact with food in the ready-to-eat form).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above cooked sauces in the walk-in cooler.
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. (Eggs relocated).
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03/26/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging after handling soiled utensils, and before putting away clean utensils.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomatoes/50F in ice on prep table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (additional ice was added to one container and the rest were placed in the prep cooler
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located beside the walk-in cooler is blocked, preventing access by employees for easy handwashing. (blocked by mop bucket).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the sushi bar is being used for purposes other than washing hands. (observed employee rinsing/thawing noodles in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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12/10/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following observations require attention:
1. Make sure open cuts and burns on hands and arms are properly covered with impermeable material when food employees are handling or preparing food items in your food establishment.
2. Bare hand contact shall be prevented with ready-to-eat foods with the use of a barrier such as gloves, utensils, deli tissue, etc.
3. Food employees shall wash their hands after handling soiled utensils, trash, using the restroom, before donning on gloves, or other sources of contamination.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Demo of Knowledge/Responding Correctly to Questions (corrected on site)
Observation: Observed cook in the kitchen with an open burn wound not protected while preparing food (cutting basil).
Correction: The Person in Charge or certified food manager is responsible for educating his/her employees on when they can and can not come to work. This person shall be knowledgeable in the symptoms and diseases that are transmissible from a food handler into food during food preparation. Corrected by properly covering wound on the arm with an impermeable cover.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed dishwasher handle clean dishes after scraping dirty plates in the 3-compartment sink.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing with the Food Protection Manager when to properly wash hands.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing with Food Protection Manager and cook how to properly maintain shellstock tags.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Sushi cook was observed handling the following ready-to-eat foods using their bare hands: celery.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing with the Food Protection Manager how to prevent bare hand contact with ready-to-eat foods.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: cornstarch, rice, and sugar.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing utensils improperly stored between use as follows: rice scoop stored in warm water, ice cream dispenser stored in room temperature water, plastic bowls used to dispense sugar and cornstarch, and plastic bowl used to dispense raw chicken at cookline.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: observed wet wiping cloths stored on the counter top through out the kitchen.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface for the dry storage shelving and walk-in cooler shelving have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Equipment and utensils 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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. Hose connected to faucet is not cut above floor rim level and excess is currently stored in the mop sink basin.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Physical Facilities Good Repair
Observation: Observed loose tiles on the wall above the mop sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed rodent droppings under prep tables, dry storage shelving in the kitchen, and under shelving in the service/coffee station.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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08/27/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. There were containers of pickled eggs, lemons, and cabbage on the bottom shelf of the prep table located across from the Superior 2-door upright refrigerator. As per cook these items are for employees only and are not served to the public. If food facility continues to store Time/Temperature Control for Safety (TCS) foods at improper temperatures for employees they shall be clearly marked to indicate employee food only.
2. All food employees shall understand the limitation and proper use of single-use gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Make sure food employees do not re-use contaminated gloves or use the same gloves for multiple tasks in order to prevent cross contamination.
--Repeat items are subject to civil penalties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures after using the restroom. Food employee failed to was her hands with soap and scrub for at least 20 seconds. Observed food employee then pick up her used gloves off the counter and put them back on in the restroom before returning to the kitchen.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. In addition, single-use gloves shall discarded when soiled or when interruptions occur in the operation. Corrected by having food employee correctly wash her hands and discard the gloves. Food employee did not speak English, a co-worker translated corrective action to food employee.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed two food employees/servers handling basil with their bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing how to prevent bare hand contact with ready-to-eat foods and the Certified Food Manager provided tongs for the use of dispensing basil onto plates.
- 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 shrimp stored on shelf below raw chicken in the walk-in 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). Corrected by moving the shrimp to the shelf above raw chicken. Prevent cross contamination handout provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: cut tomatoes were 56°F and diced tofu was 56°F cold holding in ice. As per cook both items have been in ice since before lunch approximately around 11AM.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. When using ice to cold hold make sure the level of the ice is equal to the level of the food. Keep cold foods cold handout provided in both English and Spanish. Corrected by discarding the tomatoes and tofu.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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 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. Corrected by properly marking the time, sushi rice was made within the last hour.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Chlorine sanitizing solution in the mechanical dishmachine was 0ppm (did not register on chlorine test strip).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by changing out the old sanitizer bucket and adding new chlorine sanitizer (chlorine test strip registered at 100 ppm).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The kitchen hand sink was blocked by the mop bucket and two boxes of produce (recently delivered) at the beginning of the risk factor assessment.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating the boxes of produce and moving the mop bucket.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed food employee fill a bucket with water at the kitchen hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with Certified Food Manager the necessity of designated hand sinks for hand washing only to prevent cross contamination.
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05/23/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
--As a reminder the Certified Food Manager's certificate expires June 17, 2014. Certified Food Manager guidance handout provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: bean sprouts, cooked broccoli, and raw chicken were 45°F in the top inserts
Correction: raw beef and cooked broccoli were 45°F in the bottom portion of the Turbo Air prep refrigerator at the cookline. Ambient air temperature thermometer was reading 44°F.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name (spray bottles in the kitchen).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by properly labelling spray bottles with their common name.
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02/24/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing with the Certified Food Manager the importance of recording the date the last shellstock was sold or served on the tag or label.
- 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 shell eggs stored on shelf above thai fish sauce in the walk-in cooler.
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. Corrected by relocating the raw eggs to the bottom shelf below and away from foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: tofu on counter at 61°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding tofu.
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12/04/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cup used to dispense raw chicken stored in chicken.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: ice machine lid (broken and being held together by duck tape on the inside).
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station beside the WIC is being used as a dump station. (lots of ice in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Physical Facilities Good Repair
Observation: Observed that the baseboards beside the freezer are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/04/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 did not wash hands before putting on clean gloves)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(employee drink stored next to and above clean pans and equipment)
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: pickled ginger.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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.(eggs stroed over mangos- walkin cooler-mangos on floor)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop for rice stroed in room temperature water, scoop for dry rice not stored with the handle above the rice.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth on counter-only being rinsed in water.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- 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 cooked, served or discarded by the expiration time as indicated:sushi rice (rice not marked with time or date).
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.
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05/16/2013 | Routine | |
Note: Unwrapped straws are only to be dispensed by the customer. Provide dispensers for straws so customers can get their own straw or provide wrapped straws.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: empoyees do not know the reportable symptoms or all the Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 began work and did not wash hands. Employee did not wash hands between handling soiled dishes and clean dishes)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: noodles.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label.(can of Raid by ice machine)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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01/16/2013 | Risk Factor | |
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