The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed calibrating thermometers and storage of wiping cloths.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: scallops stored on shelf at three compartment sink
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: peanut sauce and chicken broth
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Peanut sauce and chicken broth were relocated to cool down at proper temperature.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between wall and prep table.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knives that are washed, rinsed and sanitized should be stored on a clean and sanitized location.
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03/15/2016 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk factor assessment inspection. A complaint was received by the Health Department on August 13, 2015. The complainant and a family member ate at the facility on the evening of August 11, 2015. The two family members ate chicken satay, spring rolls, drunken noodles with beef and pad khing sod with pork, After about twenty minutes the complainant alleges starting to feel nauseous and then ten minutes later starting to vomit several times. About two hours later, the complainant's family member allegedly experienced diaarhea for an hour period. Neither family member saw a doctor. The manager of the facility recalls two family members dining at the facility on the evening of August 11, 2015 and remembers observing one member use the restroom several times. The facility was able to pull up a receipt with the exact menu items listed above. While the complainant cannot be confirmed, critical violations were observed during the risk factor assessment and food safety consultation was provided during today's inspection.
No violation noted during this evaluation. | 08/18/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided CFM with and discussed handouts on the following topics: when to wash, cooling, food temperature log and active managerial control. Active managerial control practices need to implemented in order to make sure that all critical violations observed today remain corrected in the short term and long term. Please use the cooling log everyday for the next 14 calendar days to verify that proper cooling of cooked curry sauces and email or fax to EHS at the end of the two week period. Also please record the receiving food temperature of bean sprouts and tofu when it is received for the next 14 calendar days and fax or email along with the cooling logs. Incomplete cooling logs or receiving food temperature logs (for bean sprouts and tofu) may result in a follow-up inspection to verify proper cooling and cold holding temperatures in the Walkin Cooler.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed dishwasher transition from handling dirty dishes to then handling clean dishes without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS DISCUSSED WITH CFM, CFM DISCUSSED WITH DISHMACHINE. DISHES THAT WERE HANDLED WERE RETURNED TO DISHMACHINE FOR A SECOND WASHING AND SANITIZING. DISHWASHER WASHED HANDS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) in the Walkin Cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked panag curry at 45F after cooling over 12 hours,
2) Cooked mussamon curry at 45F after cooling over 12 hours,
3) Cooked green curry at 45F after cooling over 12 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Raw bean sprouts at 46F,
2) Cooked peanut sauce at 45F,
3) Half & Half at 45F,
4) Tofu at 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED. EHS ENTERED WALKIN COOLER WHEN FACILITY FIRST OPENED AND NO FOOD EMPLOYEES HAD ENTERED WALKIN COOLER SINCE PREVIOUS NIGHT.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/18/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Please ensure that a certified food manager is on site during all operating hours. Thank you for your time.
- Critical: 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, on a prep table where food for customers is prepared. .
Correction: Foodworker placed a lid on the open drink. 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) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: to place cucumbers on a customer food.
Correction: Discard the cucumbers. 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Manager separated to allow for airdrying.After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The Certified food manager arrived during inspection. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back handwashing sink.
Correction: Manager placed soap at back handsink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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02/13/2015 | Routine | |
Followup conducted for the Repair of Superior Chest Cooler 50F adjusted and corrected to 36F.
Section 45 - 4-501.11(A) - Equipment / Good Repair / Operation now in compliance from Risk Factor Assessment 8/8/14.
Followup also conducted for Employee Health Policy Forms, observed signed copies by all food employees. Now in compliance.
No violation noted during this evaluation. | 08/08/2014 | Follow-up | |
- 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. 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: 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: beef soup 49F - WIC, half & half - Superior Chest ref
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. CFM DISCARDED SOUP, MOVED HALF & HALF TO CONTINENTAL UPRIGHT REF.
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08/08/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
You have received a cooling chart to monitor the cooling process of the roasted duck as well as information on methods for cooling foods. Implement the methods to safely cool the roasted duck within the limits set. Use the cooling chart to monitor process to choose which is the best method to rapidly cool the duck to appropriate temperatures. FAX this information in every week for one month. FAX # is 703-385-9568
Dishmachine: chemical
- Critical: 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: Use a lid and a straw when consuming beverages. 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. EMPLOYEES PLACED A LID OVER THE BEVERAGE.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Roasted Duck cooling for 12 hours in the walk in cooler observed at 48°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. THE MANAGER DISCARDED THE ROASTED DUCKS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Continental: Sticky rice, seafood dumplings
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. MANAGER DATE MARKED FOOD.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed cardboard as a shelf liner in the walk in cooler.
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. MANAGER REMOVED CARDBOARD FROM THE WALK IN COOLER SHELVES.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the FLOOR TILE in the kitchen is 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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03/06/2014 | Routine | |
- 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: tofu
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw meat was found stored above dinking water bottles inside the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: A variety of curry sauces observed at 44-F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked scallop = 55-F, curry sauces = 44-F.
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: curry sauces in the walk-in refrigerator.
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.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the warewashing areas. Burned out ceiling light bulb was noted above the dish washing machine.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out light bulbs.
- Mechanical Ventilation Required
Observation: Ventilation inside the women's restroom is not sufficient to keep room free of excess heat.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize the presence of excess heat in the women's restroom.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the hand washing sink in the women's restroom is not properly sealed to the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Caulk this handwashing sink to the wall securely.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Brooms and dust pan stored next to the food supply in dry storage room.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
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07/23/2013 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils at the 3-compartment sink. The sanitizing step was noted to being skipped during the inspection.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties regarding the proper use of the 3-compartment sink. employees were noted skipping the third step.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Train employees on how to operate the 3-compartment sink properly using the three steps as follow: Wash -Rinse-Sanitize. Each time utensils are cleaned at this sink, the three steps must be followed.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:
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.
- Critical: Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the clay grinding utensil can not be easily cleaned:
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Physical Facilities Good Repair
Observation: Observed that the wall kin the mop sink closet is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in dry bstorage room near the hot water heater and grease trap is 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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01/30/2013 | Routine | |
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