- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed no handwashing by foodservice employees engaged in multiple foodhandling tasks.
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. DISCUSSED WITH MANAGER.
- 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) Egg rolls (42F), 2) Tofu (42F), 3) Cooked Pork (43F), and 4) Cooked chicken (44F) in the True prep cooler.
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Observed cardboard lining shelving (remove)
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 / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Observed aluminum foil lining shelving and equipment (remove)
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.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Interior of the walkin cooler (rusted),
2) Shelving (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True prep cooler
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Slicer, 2) Can opener, 3) Meat grinder
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets on the reachin/walkin units,
2) Interior of the reachin/walkin units,
3) Shelving
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: Observed dishes being washed and rinsed and then put away for storage without being sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER WHO THEN SET UP THREE COMPARTMENT SINK.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed sprayhose attached to handsink in the food prep area.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink (leaking),
2) Three compartment sink (leaking),
3) Prep sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: Observed cardboard boxes being used as floormats.
Correction: Floormats shall be smooth, easily cleanable, nonabsorbent, and durable.
- Outer Openings, Protected / Screen Requirements
Observation: Observed the back door not self-closing
Correction: tight-fitting.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
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
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/11/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding bugs in an order of shrimp lo mein. The food establishment had received pest control services on Tuesday, October 14, 2014. Did not observe any live insects in the food establishment during the inspection. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 10/17/2014 | Complaint | |
Note to manager:
(1) Clean ceiling tiles.
(2) Do not place foil on cart at cookline.
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
Discussed the following with the Certified Food Manager:
(1) Remove foil and plastic wrap from the cookline cart.
(2) Remove cardboard from the floor near the fryer.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED 7 CONTAINERS OF RESIDENTIAL PESTICIDE BEHIND THE COUNTER.
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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05/27/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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:--OBSERVED RAW CHICKEN STORED ABOVE GREEN BEANS 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.
- 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: WHITE RICE cooling OVERNIGHT on the PREP TABLE observed at 86°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.--FOOD EMPLOYEE DISCARDED RICE. EHS PROVIDED TRAINING ON COOLING.
- 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:--OBSERVED COOKED EGG AND RICE NOODLES IN THE 2DR PREP COOLER WITHOUT DATE MARKING. OBSERVED COOKED EGG ROLLS, SPARE RIBS AND BREADED CHICKEN IN THE TRUE1DR COOLER WITHOUT DATE MARKING. OBSERVED COOKED WONTONS AND EGG ROLLS IN THE WALK-IN COOLER WITHOUT DATE MARKING.
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.--EHS PROVIDED TRAINING TO STAFF ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: --OBSERVED SOILING UNDER HANDLE OF 2DR PREP UNIT. OBSERVED SOILING ON SURFACE AND BASE OF CAN OPENER. OBSERVED SOILED FLOOR DRAIN AT COOKLINE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: --OBSERVED FOOD EMPLOYEES WASH AND RINCE STAINLESS STEEL PANS AND THEN PLACE ON RACK TO DRY WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--EHS PROVIDED TRAINING ON HOW TO PROPERLY SET-UP THE 3 COMP SINK AND AIR DRY CLEAN UTENSILS AND EQUIPMENT.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.--OBSERVED 2 COCKROACHES ON FLOOR ALONG COOKLINE. FLOOR DRAIN SOILED. HARBORAGE ABOVE WALK-IN COOLER AND IN EQUIPMENT THAT IS NOT CURRENTLY BEING USED IN THE ESTABLISHMENT.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.--CFM PROVIDED PEST CONTROL RECEIPTS FROM HOME PARAMOUNT. PEST CONTROL TREATS ONCE A MONTH.
- 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.--OBSERVED UNUSED MIXER STORED UNDER THE THREE COMPARTMENT SINK.
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.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/26/2013 | Routine | |
EHS discussed complaint with CFM. EHS inspected all take out containers and their storage area. No evidence of metal was found in the take out storage area. The take out containers used for rice have a metal handle. EHS did not observe any broken handles or pieces of handles in or around the take out containers.
No violation noted during this evaluation. | 07/26/2013 | Complaint | |
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