The purpose of this visit was to conduct a follow-up inspection. Observed the pest control service receipt. Some roaches were observed on the traps, not on the food prep areas. Advised the PIC to have pest control service done during night after the food prep is finished for better results. The facility has increased the cleaning frequency. The pipes under the wok line and 2-compartment sinks were re-paired. Consumer advisory is in compliance. Observed the Flat rice noodle receive temperature log.
No violation noted during this evaluation. | 11/10/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Send a copy of updated menu to the Health Department with in 14 days.
- Strongly suggested to have more than one CFM in premises.
- Hand washing sign was provided to the CFM.
- Provided 3-Vat sing to guide employees (wash/Rinse/Sanitize).
- Monitor sanitizing process and procedures through out the hours of operations.
- Take temperature of TCS food items upon receipt and keep log as discussed.
- Monitor cooling procedure for the food items (i.e.Flat noodle, rice noodle) as discussed.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. Advised the CFM to keep log. Send a copy of log for food temperature upon receipt to Health department with in 30 days for review. The log will also be reviewed on next inspection.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
- The staffs were cleaning the cooking equipment in prep sink with no sanitizer precess. 3-Vat sink was not being used for cleaning dishes.
- The staffs and CFM were not able to set up chlorine sanitizer sink and wiping bucket propely.
- The staffs were using wet cloths without sanitizer.
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.
- Provided a training to the CFM and a staff to set up chlorine sanitizer solution at the 3-vat sink.
- Directed the staffs to use the chlorine solution wiping buckets to keep the wet towels for wiping cloths.
- The sanitizer practices will be reviewed on next inspection. DO NOT use 2-Vat prep sink to clean dishes.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food employees were observed eating or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. The food staffs were eating at the prep table while the other staff was preparing food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. The food employees were moved to the dining area to finish their lunch. Strongly advised the CFM to have staffs to use the dinning table for food and drinks. DO NOT eat or drink in the kitchen to prevent possible contamination.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: several bags of Raw chicken (Water drops) over frozen beef.
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). Observed the cross contamination prevention guidelines posted on the upright cooler's door. Strongly advised the CFM to follow the guidelines. The food items were re-organized.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. Instructed the CFM to use the sanitizer bucket to store wiping cloths between use.
- 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: Tofu (43F) at the Trubo-air prep (Front Kitchen), Bean Sprout (48F) at the Turbo-Air 2-DR prep cooler (Back Kitchen). Per discussion, the CFM stated bean sprouts are temperature controlled.
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. Per discussion with the CFM, Food items were out of temperature less than 2 hours. Food items were moved to freezer to cool further. The CFM was suggested to use either time or temperature control for the bean sprouts. The CFM preferred to use time as public health control after the discussion.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Num Tok and Beef Salad
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Provided direction to the CFM. Send a copy of updated menu to the Health Department with in 14 days.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: Observed cardboard on top of the griddle in the kitchen.
Correction: Removed the cardboard from the griddle. Discussed with the CFM.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: the duct tape and card board above the 3-vat sink (on the wall)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The duct tape card board was removed.
- Manual Warewash in 2-Compartment Sink , Use Limited (corrected on site)
Observation: Employees were using the 2-compartment sink in a continuous or intermittent warewashing process without changing the cleaning and sanitizing solution before and after each use.
Correction: A 2-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Discussed with the CFM.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cooking equipments and big containers that could not fit in the dish washing maching were observed to be washed on the 2-Vat prep sink with no sanitizing procedure.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Provided a small training to the CFM and discussed the sanitizing process. The sanitizing procedure will be reviewed on next inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. Strongly advised the CFM to have more staff certified.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the warewashing area was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. The handwashing sink was made available for employees to wash hands. Discussed with the employees and CFM.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands was not provided at warewashing area handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwashing sign was provided.
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05/21/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: cooling log and sign in English and Spanish and cooling methods in English, Spanish and Thai, food safety and glove usage, time as a public health (as future option), time and temperature reminders and sample menu containing complete consumer advisory language. Focus on CRITICAL violations. Violations require TRAINING and MONITORING of employees to ensure that they remain corrected. Please fax or email the updated dine-in menu and carry-out menu with complete consumer advisory disclosure and reminder language within ten calendar days.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).------Observed deep plastic and metal containers covered with lids cooling overnight in Maximum 2DR upright cooler. CFM unaware of proper cooling time, temperature and methods.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED WITH MANAGER AND PROVIDED COOLING HANDOUTS.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation+
1) Observed food employee wearing single use gloves handling raw chicken, then transition to run dish machine and handle items on dry storage shelving without first removing gloves and washing hands,
2) Observed food employee crack raw shell egg while wearing single use gloves then transition to handling carry-out syrofoam container without first removing glove and washing hands.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH MANAGER AND BOTH EMPLOYEES REMOVED AND DISCARDED GLOVES AND WASHED HANDS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) 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) Observed cooked red curry cooling over 12 hours at 56F in Maximum 2DR upright cooler,
2) Observed cooked green currry cooling over 12 hours at 48F & 61F in Maximum 2DR upright cooler,
3) Observed cooked vegetable spring roll filling cooling over 12 hours at 50F in Maximum 2DR upright cooler.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Chicken broth at 95F sitting out at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. REHEATED TO BOILING
- 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:
1) Raw bean sprouts at 47F pulling in and out of Turbo Air 2DR prep cooler # 1,
2) Cooked tofu at 44F inside Turbo Air 2DR prep cooler # 1,
3) Raw squid at 46F inside Turbo Air 2DR prep cooler # 2,
4) Raw chicken at 45F in Turbo Air 2DR prep cooler # 2,
5) Raw bean sprouts and tofu both at 45F in Maximum 2DR upright cooler..
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS REMAINED IN UNITS MAINTAINING BELOW 41F.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature-------Observed box of raw shell eggs received two hours prior sitting out at room temperature on the floor.
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. PLACED IN COOLER HOLDING BELOW 41F.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the dine in-menu and carry-out 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:
1) Beef salad (grilled sliced steak),
2) Num Tok (grilled sliced steak).
Correction: 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED EXTRA SIGNS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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12/22/2014 | Risk Factor | |
ROUTINE INSPECTION
No violation noted during this evaluation. | 06/21/2014 | Routine | |
ROUTINE INSPECTION
- Ventilation Systems, Shall Be Clean
Observation: OBSERVED EXCESS GRIME ON VENTS.
Correction: ENSURE VENTS ARE CLEANED REGULARLY.
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12/20/2013 | Routine | |
ROUTINE
- Floor / Wall / Ceiling / Cleanability
Observation: OBSERVED EXCESS GRIME ON VENTS ABOVE COOKING AREA.
Correction: ENSURE VENTS/VENT COVERS ABOVE COOKING AREA ARE CLEANED REGULARLY.
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05/17/2013 | Routine | |
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