The purpose of today's visit was to conduct a follow-up assessment in order to verify operation of the walk-in cooler. Please continue to monitor cold holding temperatures using a calibrated thermometer and food temperature logs.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EMPLOYEES UNABLE TO DEMONSTRATE PROPER SANITIZING PROCEDURES, ABILITY TO CREATE AND MAINTAIN TIME AS A PUBLIC HEALTH CONTROL RECORDS, AND TEEMPERATURE LOGS.
Correction: PLEASE TRAIN EMPLOYEES IN ALL AREAS DESCRIBED IMMEDIATELY. REGULARLY TRAIN EMPLOYEES IN SAFE FOOD HANDLING PRACTICES AND MONITOR SANITIZING PROCEDURES AND LOGS DAILY. The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: TRAINING PROVIDED. PLEASE TRAIN EMPLOYEES TO FILL WET WIPING BUCKETS WITH CHLORINE SANITIZING SOLUTION UPON OPENING FACILITY FOR THE STORAGE OF WET WIPING CLOTHS. 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.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: BIMETALLIC STEMED THERMOMETER (+/- 20F), DIGITAL THERMOMETER (+/- 35F).
Correction: PLEASE OBTAIN ACCURATE FOOD THERMOMETERS WITHIN 14 DAYS. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Good Repair / Components / Gaskets
Observation: The door FASTENER of the following unit(s) are (missing, damaged): ARTIC AIR WALK-IN COOLER.
Correction: PLEASE REPLACE FASTENER OF ARTIC AIR WALK-IN COOLER WITHIN 14 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYER, COOKLINE EQUIPMENT.
Correction: PLEASE CLEAN AREAS WITHIN 14 DAYS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: OBSERVED PEELING CEILING TILE ABOVE 3-VAT SINK. ALSO OBSERVED ACOUSTIC (ABSORBENT) TILE LOCATED ABOVE COOK LINE.
Correction: PLEASE REPLACE/REPAIR CEILING TILES SO THAT THEY ARE NONABSORBENT AND EASILY CLEANABLE.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALL in ALONG 3-VAT SINK, COOK LINE, AND COOLERS is in need of cleaning.
Correction: PLEASE CLEAN AREAS WITHIN 14 DAYS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/28/2016 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. A risk factor study was also conducted in conjunction with today's routine assessment. The following violations have been observed for a second time:
1. Cold holding
2. Wet wiping cloth storage
3. Covering refuse containers with tight fitting lids
4. Cleaning frequency of physical facilities/non-food contact surfaces
The following suggestions have been made:
1. Use temperature logs previously provided to record cold holding temperatures daily. Monitor temperatures twice a day at minimum.
2. Use Time as a Public Health Control (TPHC) logs provided during last inspection daily. Train employees to record discard times on log prior to placing items at cook line
Please send the following to the Health Department within 14 days:
1.Copy of service invoice for walk-in cooler fastener
2. Temperature logs cold holding items in each refrigeration unit
3. TPHC logs
A follow-up inspection will be conducted on 1/28/16 to verify operation of Artic Air Walk-In Cooler
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EMPLOYEES UNABLE TO DEMONSTRATE PROPER SANITIZING PROCEDURES, ABILITY TO CREATE AND MAINTAIN TIME AS A PUBLIC HEALTH CONTROL RECORDS, AND TEEMPERATURE LOGS.
Correction: PLEASE TRAIN EMPLOYEES IN ALL AREAS DESCRIBED IMMEDIATELY. REGULARLY TRAIN EMPLOYEES IN SAFE FOOD HANDLING PRACTICES AND MONITOR SANITIZING PROCEDURES AND LOGS DAILY. The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: TRAINING PROVIDED. PLEASE TRAIN EMPLOYEES TO FILL WET WIPING BUCKETS WITH CHLORINE SANITIZING SOLUTION UPON OPENING FACILITY FOR THE STORAGE OF WET WIPING CLOTHS. 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: 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: IN ARTIC AIR WALK-IN COOLER- YELLOW RICE, WHITE RICE, RAW BEEF, RAW CHICKEN (X2), GENERAL TSO'S CHICKEN (47F, 46F, 46F, 44F, 46F, 45F).
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 ITEMS DISCARDED BY THE PERSON IN CHARGE.
- Critical: Time as a Public Health Control/ Written Procedures Available
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): FRIED CHICKEN, GENERAL TSO'S CHICKEN, RAW CHICKEN, FRIED RICE, BEAN SPROUTS.
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 ITEMS LABLED WITH A DISCARD TIME OF 2:50PM.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: BIMETALLIC STEMED THERMOMETER (+/- 20F), DIGITAL THERMOMETER (+/- 35F).
Correction: PLEASE OBTAIN ACCURATE FOOD THERMOMETERS WITHIN 14 DAYS. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Good Repair / Components / Gaskets
Observation: The door FASTENER of the following unit(s) are (missing, damaged): ARTIC AIR WALK-IN COOLER.
Correction: PLEASE REPLACE FASTENER OF ARTIC AIR WALK-IN COOLER WITHIN 14 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYER, COOKLINE EQUIPMENT.
Correction: PLEASE CLEAN AREAS WITHIN 14 DAYS. 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: METAL BOWLS AND SPOONS BEING HELD IN THREE COMPARTMENT SINK.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. TRAINING PROVIDED, ITEMS SANITIZED IN 50PPM CHLORINE SANITIZING SOLUTION.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. DUMPSTER AND GREASE TRAP WERE COVERED DURING INSPECTION.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: OBSERVED PEELING CEILING TILE ABOVE 3-VAT SINK. ALSO OBSERVED ACOUSTIC (ABSORBENT) TILE LOCATED ABOVE COOK LINE.
Correction: PLEASE REPLACE/REPAIR CEILING TILES SO THAT THEY ARE NONABSORBENT AND EASILY CLEANABLE.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOOR, WALL in ALONG 3-VAT SINK, COOK LINE, AND COOLERS is in need of cleaning.
Correction: PLEASE CLEAN AREAS WITHIN 14 DAYS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/27/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor inspection. The following violation has been observed as repeated for the second time:
1. Equipment/Food Contact Surfaces Visibly Clean
The following suggestions have been made as a means to incorporate Active Managerial Control:
1.USE the Time as A Public Health Control (TPHC) Log previously provided DAILY. Train all employees to maintain written procedures and record items under TPHC prior to food on prep tables.
2. Provide sanitizing procedure training for all employees weekly. Create labels (wash, rinse, sanitize) to adhere to/above each basin as a reminder.
3. Create designated employee storage space as a means to avoid medication storage near food and food contact surfaces
Please send the following to the Health Department via fax or e-mail:
Copy of TPHC Log weekly for the next three weeks (10/20/15, 10/27/15, and 11/03/15)
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVE EMPLOYEE WASH AND DIRECTLY SANITIZE KNIVES WITHOUT INCLUDING A RINSE STEP IN BETWEEN.
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. SHOWED EMPLOYEE HOW TO SET UP 3-VAT SINK WITH WASH, RINSE, AND SANITIZE BASINS. KNIVES WERE PROPERLY CLEANED. .
- 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): BEAN SPROUTS, GENERAL TSO'S CHICKEN, FRIED RICE, EGG ROLLS BEING HELD ON PREP COUNTERS NEAR COOK LINE.
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 ITEMS WERE LABLED WITH A DISCARD TIME OF 3:00PM.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES HANGING ON METAL STRIP NEAR 3-VAT SINK.
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 WERE WASHED, RINSED, AND SANITIZED IN 3-VAT SINK.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. OBSERVED BOTTLE OF PRESCRIPTION MEDICATION BEING STORED UNDER PREP TABLE ALONG WITH SEASONINGS.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. BOTTLE OF MEDICATION DISCARDED.
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10/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk-factor assessment in conjunction with a complaint investigation. The following violations have been repeated for the second time:
1. Paper towels not provided at each hand sink.
Please remember to provided paper towels and hand soap for each hand washing sink located in your facility. The following recommendations have been made as a means to incorporate Active Managerial control:
1. Cool large batches of food, like fried rice and general tso's chicken, on flat metal pans in Walk-in Cooler prior to placing in plastic containers,
2.Use cooling logs provided (English, Spanish) to monitor 2 step cooling process. If food hasn't been cooled properly, remember to include corrective action, and
3. Use Time As A Public Health Control template provided to keep record of multiple food items being monitored by time (bean sprouts, fried rice, and general tso's chicken being stored at cook line).
Please incorporate the above suggestions to improve food handling practices and promote public health.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVED EMPLOYEE WASH AND RINSE METAL PAN WITHOUT SANITIZING IN CHLORINE SOLUTION PRIOR TO AIR DRYING.
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 TRAINING ON HOW TO PROPERLY WASH, RINSE, AND SANITIZE DISHES. EMPLOYEE RESANITIZED METAL PAN PRIOR TO AIR DRYING.
- 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: FRIED RICE (X2) cooling for 16 hours in the WALK-IN COOLER observed at 45, 45°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. FRIED RICE WAS DISCARDED. PROVIDED TRAINING ON HOW TO PROPERLY COOL LARGE BATCHES OF FOOD.
- 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): AT SERVICE LINE- BEAN SPROUTS, FRIED RICE, GENERAL TSOS CHICKEN.
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 ITEMS LABLED WITH A 4 HOUR DISCARD TIME (2:30PM).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED THAT HAND SINK NEAR 3-VAT SINK WAS NOT PROVIDED WITH HAND SOAP.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED THAT HAND SINK NEAR 3-VAT SINK WS NOT PROVIDED WITH PAPER TOWELS.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS PROVIDED.
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06/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation in response to a complaint received 6/24/15. A risk-factor assessment has been conducted along with complaint investigation. Complainant stated he/she became ill after consuming general tso's chicken, egg rolls, and fried rice. Discussed employee health policy and hand washing policy with Certified Food Manager (CFM). Observed improper cooling and lack of written procedures for Time As A Public Health Control during risk-factor assessment. Explained to CFM how these violations can directly impact public health. Complaint not confirmed.
No violation noted during this evaluation. | 06/25/2015 | Complaint | |
The purpose of today's inspection was to conduct a routine assessment. Explained proper storage of ready to eat (RTE) and raw animal foods. Certified food manager (CFM) already had cross contamination document posted on walk-in cooler. Further discussed in detail how this applies to items being stored in walk-in. Explained how storage order correlates to cook temperature of each item so that in the event of spilling, items below will be cooked to a high enough temperature to eliminate pathogens naturally found on the items being stored above. Also discussed how openings in exterior door/walls allows entry for pests. Provided hand washing signs for men's and women's bathroom.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. RAW SHELL EGGS, RAW CHICKEN, RAW BEEF BEING STORED OVER RTE HOUSE-MADE SAUCES, GARNISHES IN WALK-IN COOLER.
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. ITEMS REARRANGED FOR PROPER STORAGE ORDER BELOW RTE FOODS.
- 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 PREP COUNTER, CASHIER AREA, COOK LINE.
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. CLOTHS PLACED IN CHLORINE SANITIZING SOLUTION.
- 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: BEAN SPROUTS (58F), GENERAL TSO'S CHICKEN (62F).
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. ITEMS PLACED IN WALK IN COOLER, BEAN SPROUTS PLACED ON ICE IN CONTAINER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES STORED ON MAGNETIC STRIP AT HANDSINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EMPLOYEE WASH, RINSED, SANITIZED KNIVES.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink NEXT TO the 3-VAT SINK being used TO STORE RUBBER GLOVES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. RUBBER GLOVES REMOVED FROM HANDSINK.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. REFUSE CONTAINER COVERED.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the BACK ENTRY DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at HAND SINK NEAR 3-VAT SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS PROVIDED.
- 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 IN MEN'S AND WOMEN'S RESTROOM 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 SIGNS PROVIDED BY EHS.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED BOTTLE OF COLD MEDICATION BEING STORED ABOVE CLEAN DISHES AND EQUIPMENT.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MEDICATION DISCARDED.
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02/11/2015 | Routine | |
This is an follow up to an informal conference held on February 11, 2014. The following code citations were observed to be corrected at the time of the follow up inspection:
3-302.11(A)(1)
3-501.14(A)(2)
3-501.17
8-304.11(I)
Facility is now in compliance and is now returned to normal inspection frequency.
No violation noted during this evaluation. | 03/12/2014 | Other | |
The purpose of this visit was to conduct a follow-up inspection. Manager has thoroughly cleaned the cookline area and surrounding equipment. Manager has thoroughly cleaned the wall behind the three compartment sink and the wall behind the handsink. Manager has contacted the company that cleans the hood and filters and they will come next week for cleaning. EHS provided refresher training to CFM on cooling methods, use of a food thermometer, bare hand contact, food storage and separation, date marking, and cleaning procedures. EHS asked CFM to fax or email an invoice or receipt for the hood/filter cleaning.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the HOOD AND FILTERS in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.--STICKER ON HOOD STATES EXP AS 1/2014. CFM STATED THAT HE WILL CONTACT COMPANY TO SCHEDULE CLEANING.
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01/24/2014 | Follow-up | |
Complaint states that the facility is extremely dirty and that they are storing raw chicken in the bucket under the fryer on the floor. EHS observed raw chicken legs and halves being stored in plastic tubs on the bottom shelf of prep table under the fryer. Small amount of chicken was inside the plastic tub. CFM stated that the larger container of chicken is stored in the walk-in cooler. EHS reminded CFM that only a small amount of chicken, 4-5 pieces, should be kept out at a time for the lunch service rush. EHS conducted thorough training during time of complaint investigation on cleaning procedures, proper storage in the walk-in cooler, three compartment sink set-up, wiping cloth bucket set-up, bare hand contact, hand washing, using a food thermometer, and proper cooling methods. EHS will follow-up next week for cleaning of nonfood-contact surfaces and physical facilties.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED SOILED KITCHEN KNIVES ON MAGNETIC KNIFE STRIP.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--CFM PLACED KNIVES IN THREE COMPARTMENT SINK FOR WASH, RINSE, AND SANITIZE. EHS CONDUCTED TRAINING ON PROPER CLEANING PROCEDURES FOR UTENSILS.
- 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 SOILED LIDS AND HANDLES OF THE 2DR PREP COOLER AT COOKLINE. OBSERVED SOILED WALL BEHIND THE THREE COMPARTMENT SINK AND HANDSINK. OBSERVED SOILED SURFACE OF RICE WARMER AND BOTTOM SHELVING OF RICE WARMER PREP TABLE AND TAKE-OUT ITEM TABLE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the HOOD AND FILTERS in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.--STICKER ON HOOD STATES EXP AS 1/2014. CFM STATED THAT HE WILL CONTACT COMPANY TO SCHEDULE CLEANING.
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01/17/2014 | Complaint | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.--OBSERVED RAW BEEF OVER RAW CABBAGE, OBSERVED RAW BEEF OVER RAW BROCCOLI, OBSERVED RAW CHICKEN OVER COOKED CHICKEN, OBSERVED RAW CHICKEN OVER RAW CELERY.
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. --EHS PROVIDED TRAINING ON PROPER STORAGE INSIDE THE WIC. CFM MOVED ALL ITMES TO PREVENT CROSS CONTAMINATION.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:--OBSERVED INTERIOR OF MAYTAG CHEST FREEZER LID IS DAMAGED.
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.
- 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 EMPLOYEE WASH STAINLESS STEEL STRAINER AND PLASTIC BUS TUBS THEN PLACE IN STORAGE WITHOUT RINSING AND SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--EHS PROVIDED TRAINING ON PROPER SET-UP OF THREE COMPARTMENT SINK AND ITS USE. CFM SET-UP SINK AND ITEMS WERE THEN WASHED, RINSED, AND SANITIZED.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: PLASTIC BUS TUBS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the BACK being used TO STORE DIRTY DISHWASHING GLOVES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL BEHIND the HAND SINK 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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01/14/2014 | Routine | |
EHS discussed complaint with CFM. Exhaust hood is working properly. Cooks prefer lights under the hood to be off. EHS asked that lights stay on under the hood due to it being a food prep area. CFM showed EHS a copy of the latest pest control receipt from Conner's Pest Control showing treatment on 10/10/13 for mice. Technician noted on the receipt: inspected, treated, kitchen, storage areas, bathroom, dining areas, etc. Rebaited rodent/mice stations. The establishment is service monthly by Conners. EHS noted to CFM that the beverage pallets located at the back of the kitchen near back door are creating a harborage condition and recommends raising them up off the ground or removing them. CFM stated that Conners asked them to do the same. EHS did not observe evidence of mice during time of investigation.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.--EHS OBSERVED SEVERAL PALLETS OF BEVERAGES LOCATED AT THE BACK OF THE KITCHEN, NEAR BACK DOOR, CAUSING HARBORAGE FOR PESTS.
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.
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11/04/2013 | Complaint | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED RAW CHICKEN OVER BOK CHOY IN 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. --CFM MOVED BOK CHOY TO TOP SHELF OF WIC.
- 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: OBSERVED LARGE COLANDER OF COOKED RICE cooling for OVERNIGHT in the WALK-IN COOLER observed at 52°F. OBSERVED SMALL COLANDER OF COOKED RICE COLING OVERNIGHT IN WALK-IN COOLER AT 49F.
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.--EHS PROVIDED TRAINING ON COOLING METHODS TO CFM. CFM DISCARDED BOTH COLANDERS OF RICE DURING TIME OF INSPECITON.
- 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:--OBSERVED COOKED WONTONS, EGG ROLLS AND LO MEIN NOODLES IN THE BEV AIR 3 DR PREP COOLER AT COOKLINE WITHOUT DATE MARKING. OBSERVED COOKED RICE, BEEF, CHICKEN, SHRIMP 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 ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
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08/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided training to CFM on three compartment sink set-up, date marking, cooling methods, and thawing methods.
Water heater: AO Smith BT-80-230 75,000 BTU
Dish machine: N/A
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.--OBSERVED THAT THE CFM WAS NOT ABLE TO CORRECTLY SET-UP THE THREE COMPARTMENT SINK.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED RAW CHICKEN AND BEEF AS WELL AS SHELL EGGS OVER SAUCES AND PRODUCE 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. --EHS PROVIDED TRAINING ON PROPER STORAGE AND CFM MOVED ALL FOOD ITEMS LISTED TO THEIR CORRECT STORAGE PLACE.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.--OBSERVED BOXES OF FOOD ON FLOOR IN WALK-IN FREEZER
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.--CFM MOVED BOXES TO SHELF.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: --OBSERVED RAW SHRIMP(52F) SITTING IN WATER IN THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK. CFM STATED THAT THE SHRIMP WERE IN THE SINK OVERNIGHT.
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. --CFM DISCARDED SHRIMP DURING TIME OF INSPECTION.
- 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:--OBSERVED LARGE METAL BOWL OF FRIED RICE cooling OVERNIGHT in the WALK-IN COOLER observed at 50°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.--EHS PROVIDED TRAINING TO CFM ABOUT PROPER COOLING METHODS. CFM DISCARDED FRIED RICE DURING TIME OF INSPECTION.
- 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:--OBSERVED COOKED SHRIMP AT 44F AND COOKED PORK AT 45F IN TOP PORTION OF BEV AIR 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.--CFM MOVED FOOD ITEMS TO THE WALK-IN COOLER.
- 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:--OBSERVED COOKED CHICKEN, EGGROLLS, AND RICE IN WALK-IN COOLER WITHOUT DATE MARKING
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.--EHS PROVIDED TRAINING TO CFM ABOUT HOW AND WHEN TO PLACE DATE MARKING ON FOOD ITEMS. CFM THEN PLACED DATES ON PREPARED FOOD ITEMS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:--OBSERVED SEAL/CAULKING AROUND THREE COMPARTMENT SINK AND WALL TO BE DAMAGED.
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.--REPAIR SEAL/CAULKING SO THAT THE SURFACE IS SMOOTH AND EASILY CLEANABLE.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:--OBSERVED DAMAGED INTERRIOR OF MAYTAG CHEST FREEZER LID.
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.--REPLACE/REPAIR LID SO THAT THE AREA IS SMOOTH AND EASILY CLEANABLE.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED HANDLE/DOOR OF BEV AIR THREE DOOR PREP COOLER AT COOKLINE.
Correction: 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.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED FRONT AND BACK DOORS PROPPED OPEN DURING TIME OF INSPECTION. FRONT NOR BACK DOOR HAS SCREEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.--CFM CLOSED BOTH FRONT AND BACK DOORS.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.--OBSERVED COUGH SYRUP AND BANDAGES ON SHELF WITH CLEAN UTENSILS AND ABOVE CLEAN KNIVES.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.--CFM REMOVED ITEMS FROM SHELF.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.--OBSERVED TWO MET MOPS SITTING IN MOP SINK.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.--CFM REMOVED MOPS FROM SINK AND INVERTED ALLOWING THEM TO AIR DRY.
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about China 1, 7700 F Richmond Hwy, Alexandria, VA 22036 »