The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the sole handsink in the kitchen being used to store various items.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS RELOCATED.
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09/14/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed hand washing and employee health policy. EHS provided additional employee health information in Korean and Spanish.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): beef and pork dumplings, pork dumplings and veggie dumplings
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. All dumplings were time stamped at time of inspection.
- 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: utensils and food storage containers.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The three compartment sink was set up properly and the utensils and food storage containers were washed, rinsed and sanitized at time of inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is 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 accessible at time of inspection.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed bug spray that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Bug spray was disposed of at time of inspection.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at 200+ ppm at the three compartment sink and sanitizer buckets. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100ppm. Verify concentration using the appropriate test kit. The concentration level in the sanitizer buckets and three compartment sink were corrected at time of inspection.
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05/15/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
ENCOURAGE HAND WASHING- MAKE SURE HAND SINK IS NOT BLOCKED BY VEGETABLES OR CONTAINERS.
KEEP TIME STAMPS ON FOOD THAT IS UNDER TIME AS A PUBLIC HEALTH CONTROL.
DATE MARK FOOD KEPT MORE THAN 24 HOURS.
Provided information on hand washing and time as a public health concern.
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: The certified food manager on duty did not wash hands prior to handling ready to eat foods, has not enforced proper glove use among staff, did not keep accurate records of using time as a public health control.
Correction: As a manager it is important to model appropriate food safety behavior to and provide information to staff to educate on how to protect themselves and food. READ INFORMATION PROVIDED TO GAIN AWARENESS OF WHEN TO WASH HANDS AND HOW TO USE TIME AS A PUBLIC HEALTH CONTROL.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: The manager failed to wash his or her hands before engaging in food preparation AND BEFORE PUTTING GLOVES ON.
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 REQUESTED MANAGER WASH HANDS PRIOR TO PUTTING GLOVES ON AND BEFORE PLACING FOOD INTO PACKAGES.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: Soondae
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 SOONDAE WITH THE DAY OF PREPARATION.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Dumplings in the display unit.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MANAGER TIME STAMPED PRODUCTS IN THE DISPLAY UNIT.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY THE 3-COMPARTMENT SINK is blocked BY CONTAINERS OF SPRING ONIONS 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. MANAGER REMOVED ITEMS STORED AT HAND SINK TO MAKE IT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS.
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10/21/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
*Time reflects inspection only. Report delivered next day.
- 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: 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 used as a control is not 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: Buns and dumplings - items were not labeled at the begining of the inspection and were later noted to all be labeled.
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for bleach sanitizing solution.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution.
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03/06/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Facility uses TPHC for all hot items (dumplings, buns) and all items were labeled with both times. Facility is located inside Lotte, beyond the produce section, second unit from the front. Facility was very clean, CFM knowledgeable. Please contact me if you have any questions. Thank you.
*Time Reflects inspection only.
- 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)
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07/03/2013 | Routine | |
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