This was a routine inspection. Correct all violations as soon as possible. The low temperature chemical sanitizing ware washing machine was checked and observed to be operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator are damaged or torn and need to be replaced.
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. Replace the broken rubber gaskets/seals
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling lights bulbs are burned-out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace e the burned out bulbs to provide adequate illumination above food and food contact surfaces in the kitchen .
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped roaches were found on the premises especially at the hot water heater area.
Correction: Remove dead roaches from the premises or replace the glue board with dead roaches to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the shelves inside the walk-in cooler and under the cooking equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Clean these areas properly and more often.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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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03/14/2016 | Routine | |
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned.
The low temperature chemical sanitizing ware washing machine was checked and tested and was observed to be operating properly. the concentration of chlorine at the ware washing machine was noted to be acceptable at, 50-ppm.
However, the certified food manager was advised to removed unnecessary items from the premises to facilitate cleaning.
- 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: fried tofu, squid.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( squid and fried tofu were replaced during the inspection)
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08/14/2015 | Risk Factor | |
- 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: Green curry, panang curry.
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. (Identified food containers were date marked accordingly)
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The top of the dish washing machine has debris accumulations.
Correction: Clean the outer surfaces of the dish washing machine more often to prevent debris and dust build-up.
- 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. Dust pan, broom, mop bucket and mop stored next to food supply.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Keep all cleaning tools away from food and food contact surfaces to prevent contamination.(Cleaning tools were relocated during the inspection)
- Critical: Restricted Use Pesticides, 40 CFR Criteria
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Home standard insecticide were noted in the facility.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. remove the ant spray from the restaurant they are intended for home use only and not for restaurant.
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04/02/2015 | Routine | |
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates were found used as racks for storing food supplies off the floor inside the walk-in refrigerator and in the dry storage areas..
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the kitchen hand sink and at the 3-compartment sinks are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leaking pipes at these sinks.
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12/05/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Correction:
- 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: Fish balls, squid, papaya sauce, and hoijo.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Lower the air temperature of the 2-door cookline prep refrigerator for proper cold holding of foods.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: broth in large pots, cooked food items including sauces.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates were found used as racks for storing food supplies off the floor inside the walk-in refrigerator and in the dry storage areas..
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Beverage Tubing, Separated from Stored Ice
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
Correction: Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the mechanical warewashing/dish washing machine are soiled with debris, and dead insects.
Correction: Surfaces of the warewashing machine must be maintained in clean condition at all times to prevent pest infestation. Clean the surfaces of the machine often. Also c lean the pipes under the dish machine and under the 3-compartment sink. Clean the pipe on the grease trap to remove residue.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers for tofu were observed reused for the storage of other types of food.
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. replace the tofu containers that are being used to hold other foods with approved food storage containers.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of styro foam cups and other single service utensils were observed stored on the floor and not elevated at least 6 inches off the floor.
Correction: Store boxes or bags of single service utensils such as paper cups, styro foam cups at least 6 inches off the floor to protect them from contamination.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the kitchen hand sink and at the 3-compartment sinks are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leaking pipes at these sinks.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall at the back of the dish washing machine is not maintained in good repair.You may install a waterproof wall covering such as stainless steel or hard plastic to protect the area from water damage.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control or eliminate cockroaches. Live roaches were noted at the can opener station.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items 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 floors under shelves, under the dish washing machine,behind the grease trap, under the soda syrup rack, and under cooking equipment especially along the bases of the walls, are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors more thoroughly to remove debris and dirt.
- Critical: Cleaning Maintenance Tools, Preventing Contamination
Observation: Observed that floor cleaning brushes, dust pan, and mop bucket, are being stored next to cleaned utensils near the 3-compartment sink.
Correction: Clean and store maintenance tools in a separate area to prevent contamination of food and food preparation and warewashing areas.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. A wet mop was found stored on the floor, not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mop to properly air dry or place it on top of the mop bucket to air dry properly
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.detergent and pest spray bottles were noted stored next to food items throughout.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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11/21/2014 | Routine | |
- 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:Sliced tomato 47F, Cooked 47F
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. The foods were removed and taken to walk in coller. Refigeration unit on cooks line not maintaining 41F or less.
- 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:Cooked chicken, cooked duck, cooked egg noodle in walk in cooler.
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. PIC put prep dates on the foods
- 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: 3DR SUPERIOR PREP COOLER ON COOK,S LINE
Correction: Repair/adjust the unit within 24 hrs 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.Follow up inspection will be conducted tomorrow 05/16/2014. Remove all PHF: cooked chicken, cooked duck, pork from unit to a working unit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Correction: First, immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.Second, repair dishmachine within 24hrs, a follow up inspection will be conducted tomorrow May 16, 2014 to ensure compliance.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the counter and in the kitchen were 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. Items were removed and hadwashing sinks were made accessible
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor tiles under the 3 compartment sink, and around ice making machine were 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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05/15/2014 | Routine | |
This risk evaluation was conducted as a result of a food borne illness complaint. Violations noted on October 03, 2013 have been corrected
No violation noted during this evaluation. | 10/16/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Manager has been advised to adjust walk in to a temperature of 41F or below.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Frozed Duck in three compartment sink neither submerged in water at 70F nor running water
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. ADVISED MANAGER TO THAW USING APPROVED METHODS. COLD WATER WAS TURNED ON
- 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:Tomatoes 41-45F, raw shrimp 41-46F, cooked chicken 40-45F on cold prep table cooks line
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. ADVISED MANAGER NOT TO OVER FILL INSERTS, MANAGER CORRECTED BY REMOVING EXCESS FOOD FROM INSERTS, PUT IN NEW INSERTS AND TRANSFERED TO WALK IN COOLER.
- 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: Cooked chicken, pork, scalp in waki in
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. Manager agreed to date mark the foods. Manager explained all items had just been made.
- Equipment / Non-food Contact / Visibly Clean
Observation: Accumulation of dirt on stainless wall around the dish washing machine, behind ice making machine, and walls near prep table in the kitchen.
Correction: Clean all above surfaces to remove accumulated dirt. 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.
- Physical Facilities Good Repair
Observation: Observed holes in the walls at the mop sink.
Correction: Repair the walls by sealing the holes. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/03/2013 | Routine | |
Facility has bought in a Maytag Refrigerator that is not NSF certified and put it in the kitchen. Manager claimed refrigerator was for employee use only but there were items like raw chicken wings that were for for sale in restaurant. Manager said they were put in by mistake. There is also a non commercial microwave near the refrigerator and the manager also claimed to be for employee use only. Facility has a commercial microwave in the kitchen.
- 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: raw eggs50F, cooked chicken 45F, raw chicken 45F, raw pork 45F all in 2Dr Superior cooler on cooks line
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. All the food items were moved to a walkin cooler that was at 40F
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment.
Correction: 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. CFM D. Thampipitchai was callede called and arrived while inspection was still going on.
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06/24/2013 | Risk Factor | |
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