The purpose of this visit was to conduct a follow-up inspection on the true 1dr glass cooler. Cooler is capable of holding at 41F and keep potentially hazardous foods at required temperatures. Walkin cooler door was also observed repair.
No violation noted during this evaluation. | 11/23/2015 | Follow-up | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed dented cans
- 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: 1) raw chicken over veggies in edesa 3dr preptop cooler, 2) raw egg mix over green beans in true 1dr glass cooler, 3) raw chicken and eggs over lettuce and celery in walkin 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 and food employees rearranged raw items to the lowest shelf.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1) white rice 109F cooling for 3hrs at room temp, 2) cooked chicken 76F cooling for 2hrs at true 1dr glass cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. White rice was reheated, chicken was discarded
- 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: 1) bean sprouts 73F @ room temp, 2) cooked noodles 57F @ room temp, 3) raw shrimp 44F, raw chicken 46F, tofu 44F @ edesa 3dr preptop cooler, 4) cooked chicken 57F at true 1dr glass cooler, 5) tofu 51F in walkin cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Room temp items were placed in edesa 3dr preptop cooler and/or the walkin cooler. All phf items in true 1dr glass cooler were removed and placed in freezer and/or the walkin cooler.
- 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): fried rice
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. Rice was discarded
- 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.
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. CFM removed residential pesticides.
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11/20/2015 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: bean sprouts 48F at room temperature
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. Ice was added to bean sprouts and was placed in cooler
- 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.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed employee items stored in such a way that they could contaminate food in the prep line
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. Personal items were remvoed
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06/22/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection.
The establishment receives regular pest control treatment and provided service reports to indicate any concerns from the pest control company. The most recent service was on 6.1.14.
Ensure all floors, walls, and equipment are cleaned on a regular basis to cooperate with the pest control service received.
Close all exterior openings to prevent pest entry.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: observed flour, corn starch, sugar, brown sauce in bins without labels
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. THE MANAGER LABELED ALL FOOD CONTAINERS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the three compartment sink is blocked by plastic bins, 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 THE ARTICLES IN THE HAND SINK.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the KITCHEN BACK DOOR. OBSERVED A LARGE GAP BETWEEN THE BOTTOM PART OF THE DOOR AND THE FLOOR.
Correction: OBTAIN A SCREEN DOOR THAT FITS THE DOORWAY OR REPAIR DOOR TO CREATE A BARRIER BETWEEN THE EXTERIOR OF THE BUILDING AND THE KITCHEN. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead ROACHES were found IN THE LIGHT FIXTURES OF THE CEILING.
Correction: CLEAN THE LIGHT FIXTURES. Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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08/11/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The complainant alleges there are roaches in the facility and in the food. Upon arrival at the establishment the owner was present. She was unaware of the complaint however she provided service reports from the commercial pest control company that services her restaurant. The last treatment was on 6.1.14, which stated that there are pests in the restaurant and a few structural concerns to help eliminate the problem. During the inspection live roaches were not observed but dead roaches were observed in the ceiling light fixtures. Recommended the owner clean the light fixtures after treatment as well as clean the floor, walls, and some equipment. Also noted during the inspection was a large gap between the floor and the kitchen back door. The owner stated she will repair the door within two weeks. The complaint is confirmed at this time.
No violation noted during this evaluation. | 08/11/2014 | Complaint | |
The purpose of today's visit was to conduct a follow-up inspection.
Manager has repaired handsink, is now functioning properly with hot and cold water.
Manager has had employees make smaller amount of fried rice. Fried rice for lunch sold out and more rice was made and white rice was observed cooling before making more for dinner. It was suggested that the same thing be done for the General Tso's chicken, only make enough for lunch or only keep a small amount at room temperature and put the rest into the refrigerator. Manager understood items need to be used within 2 hours.
Continue to work on not keeping large amounts of food at room temperature. Contact me if you have any questions. Thank you.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling at room temperature before placing at freezer.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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04/21/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
I will come back around April 22, 2014.
1. Fix the cold water on handsink, make sure all your employees wash their hands there FREQUENTLY!
2. Keep fried rice used at lunch and dinner rush hot by using a rice warmer, you can not leave food at room temperature.
3. Do not use boxes to store foods. Cool foods at room temperature for no more than about an hour, then have employees place in refrigerator/freezer in small quantities.
4. Make sure your employees know how to set up the 3-vat sink like discussed.
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. The only handwashing sink in the kitchen does not have functioning cold water faucet, hot water was extremely hot (125F+) so employees were stated to be washing hands at the 3-vat sink or rinsing hands with wiping cloth.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling at room temperature before placing at freezer.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Fried rice being kept on cookline, 85F, was not observed on any heating element. CFM stated that rice is kept out at lunch, placed in the walk-in refrigerator and used again for dinner.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. It was suggested that smaller quantities be made, as food can not be kept out of temperature for that long. It was suggested that after rice is made in the morning, the amount used for dinner be placed in the refrigerator. The rest can be kept in the rice cooker on warm, for lunch, as long as it maintains a temperature of 135F or above.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: wax cardboard lids (used to deliver chicken) are being reused to store cooked chicken.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface. Although chicken will be cooked again before being served, these boxes can not be requed, you must throw them away especially since they have been in contact with raw chicken.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: items at the 3-vat sink. Wash basin has both soap and bleach, while at 50ppm, sanitizing must be done after washing and rinsing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Plumbing / Maintained in Good Repair
Observation: The sink basin was very dirty, with the cold water faucet broken.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors 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.
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04/08/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection after a Notice of Alleged Violation was issued on August 14, 2013.
Two violations were not observed at the beginning of the inspection. Manager had left a voicemail for me and a new refrigerator was observed during the inspection.
The following violations were not observed:
3-501.16 (A)(2)(a): Cold Holding - All items in the unit were observed at or below 41F.
4-501.11(A): Equipment/Good Repair - 3dr reach-in refrigerator was observed holding at 40F, with a thermometer inside the unit.
This inspection finds that you are in compliance with the requirements outlined in the Notice of Alleged Violation letter. No further enforcement action is required. The food establishment shall return to normal inspection frequency.
Please be sure to keep monitoring the temperatures of the food and all refrigerators. All refrigerators must be capable of holding at or below 41F.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 08/27/2013 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection.
This is the third visit to the establishment this week, the 3-dr reach-in refrigerator has been observed well above 41F for each of the three visits. The CFM stated that the refrigeration technician has come in twice and both times sated that the unit was working correctly. EHS provided ambient refrigerator thermometer during routine inspection, today it was noted that it was stored at the back of the refrigerator, reading 49F.
You will hear from the Health Department in writing regarding the above violations. The Health Department has a strict enforcement policy that can include the revocation of your permit to operate. It is your responsibility to ensure that all your equipment works properly in order to prepare safe food for the public.
DO NOT USE THE REFRIGERATOR UNTIL THE THERMOMETER INSIDE READS 41F OR BELOW.
- 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: Tofu at 49F in 3dr reach-in refrigerator. All other PHF were removed from refrigerator during follow-up inspection on 8/1/13. CFM stated that the unit had been serviced a second time, unit is still not holding at or below 41F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Tofu was discarded. Only remaining food in unit was cut cabbage, onions and cut carrots, everything else had been moved to another working refrigerator.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3-dr reach-in prep refrigerator observed at 49F.
Correction: Repair/adjust the unit 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.
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08/02/2013 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection.
CFM claims that refrigeration technician serviced the unit on Tuesday July 30, 2013. No receipt was provided.
Refrigerator was observed holding at 54F with foods inside at 45-55F.
EHS spoke with employees and they discarded some items and moved other to other working refrigerators. It was reiterated that the refrigerator can NOT be used until it is holding food at 41F or below, ideally the refrigerator would be turned down to 36-38F as the kitchen is very warm and the unit is constantly being used.
One more follow-up will be conducted tomorrow, otherwise you will be referred for further enforcement action.
CFM added wood to the top of the screen door to seal it, it was suggested that weather-stripping be added to the bottom however the repair has improved the door.
- 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: Items at 3dr reach-in refrigerator including tofu 51F, dumplings 50F, raw shrimp 47F, raw chicken 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. EHS placed thermometer in the unit, refrigeration technician already scheduled to come back today to finish repair to freezer.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:3dr reach-in refrigerator at 47F.
Correction: Repair/adjust the unit 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.
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08/01/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
One refrigerator was observed to not be cold holding correctly at 41f or below. I will be back tomorrow to check that the refrigerator is repaired. Until then, DO NOT USE THE REFRIGERATOR.
Notes:
Water Heater: Rheem Ruud
Dishmachine: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over raw beef in walk-in refrigerator.
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).
- 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: Items at 3dr reach-in refrigerator including tofu 51F, dumplings 50F, raw shrimp 47F, raw chicken 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. EHS placed thermometer in the unit, refrigeration technician already scheduled to come back today to finish repair to freezer.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: all units. One non-working food thermometer was noted inside display refrigerator, reading 20F in 39F ambient thermometer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. EHS provided thermometer.
- 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 reach-in refrigerator at 47F.
Correction: Repair/adjust the unit 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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use. One non-working food thermometer was noted inside display refrigerator, reading 20F in 39F ambient thermometer.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. EHS provided food thermometer.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present around the back door. Screen door installed is too small and leaves large gaps at the top and bottom.
Correction: Fill or close holes and other gaps along door by installing weatherstripping or replacing the door to protect against the entry of insects and rodents.
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07/30/2013 | Routine | |
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