This visit was made to conduct a follow-up inspection. The dishmachine is operating properly (50 ppm chlorine).
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing multiuse equipment, utensils and dishware. The PIC is not monitoring employees to make sure they are properly sanitizing. (the dishmachine is not operating properly and PIC is not making employees use 3 comp sink)
Correction: It is the duty of the PIC to monitor employees to make sure that multiuse equipment, utensils and dishware are being properly sanitized.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: salt, sugar, flour, corn starch, oils and sauces on cookline.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stoed between wall and prep table and between sinks at bar.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: cloths on counters and under cutting boards.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Wiping Cloths / Use Limitation / Soiled Cloths (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: fried chicken, cooked noodles, egg rolls.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Platic utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.(at back server/expo area)
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.(no hot water being provided to handsink- hot water faucet handle broken)
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (repeated violation)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.( employees keeping their cell phones on shelves and equipment)
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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02/26/2016 | Follow-up | |
This visit was made to conduct a routine inspection. The following items require long term correction:
1. The person in charge shall monitor employee handwashing, sanitizing equipment and utensils, food receiving temperatures, and train employees on food safety.
2. Employees shall eat in a designated area (not in a food preparation area). Employees working with food should not have their cell phones on clean equipment of where food could be contaminated.
3. Employees shall wash their hands often- they need hot water to effectively wash their hands. Repair/replace the faucet at the handsink in the kitchen.
4. Employee health policy needs improvement. Employees have an obligation to report certain symptoms and illnesses. Train employees and make them aware of their responsibility.
5. Repair dishmachine so it provides 50 to 100 ppm chlorine to effectively sanitize equipment, utensils and dishware.
Repeat violations shall be subject to civil penalty.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing multiuse equipment, utensils and dishware. The PIC is not monitoring employees to make sure they are properly sanitizing. (the dishmachine is not operating properly and PIC is not making employees use 3 comp sink)
Correction: It is the duty of the PIC to monitor employees to make sure that multiuse equipment, utensils and dishware are being properly sanitized.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees do not know the symptoms they need to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employee didn't wash hands when arriving for work and beginning to prep green beans, another employee used cell phone and didn't wash hands before handling food)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee food (soup) being eaten where food is being prepared AND the soup is being stored on the meat slicer.
Correction: Employees may eat in designated areaas only where contamination of exposed food and clean equipment can not result.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.( employee drink on shelf above food)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- 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: raw beef and chicken stored over shrimp in 2 door cooler.
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).
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: salt, sugar, flour, corn starch, oils and sauces on cookline.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stoed between wall and prep table and between sinks at bar.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: cloths on counters and under cutting boards.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: brown rice. (being reheated from yesterday- 78F to 119F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.(rice reheated on stovetop to 135)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: fried chicken, cooked noodles, egg rolls.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.( same utensils being used to handle shrimp and meat/chicken)
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pan, bowl, cutting board.(dishmachine is not operating properly- set up sanitize basin of 3 comp sink)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware - Preventing Contamination
Observation: Platic utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.(at back server/expo area)
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.(no hot water being provided to handsink- hot water faucet handle broken)
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.( employees keeping their cell phones on shelves and equipment)
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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02/12/2016 | Routine | |
This visit was made to conduct a follow up inspection.
Dishmachine was tested, and the chemical (chlorine) sanitizer concentration at 50 ppm.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oil and sauces.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths were place on the table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Equipment / Food-Contact / Design / Ease Clean (repeated violation)
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: plactic food containers.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the food prep unit (undercounter) refrigerator.
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.
- Equipment / Floor Mounted / Elevate 6' / Seal (repeated violation)
Observation: Observed the chest freezers with no clearance space between the floor and equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Reach-in refrigerator and ice machine.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the cookline equipment, refrigerators, dishmachine, water heater had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: The wall next ot water heater is not smooth and easily cleanable.
Some part of ceilings in the kithchen area removed/missing.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Observed mice droppings in dry storage area and next to mop sink.
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.
- 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. Cardboards stored in the kitchen and placed on the floor.
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.
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07/01/2015 | Follow-up | |
The above listed observations reviewed and discussed with the person-in charge, and long term corrections needed.
Follow up inspection will be conducted.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw eggs stored over ready-to-eat food in the refrigeration unit.
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.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: fried noodles in food prep/dish washing area.
Correction: Foods shall remain covered at all times.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oil and sauces.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths were place on the table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken, shrimp and tofu in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Relocated.
- Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: plactic food containers.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the food prep unit (undercounter) refrigerator.
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.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the chest freezers with no clearance space between the floor and equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Reach-in refrigerator and ice machine.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: meat slicer and can opener blade.
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 surface of the cookline equipment, refrigerators, dishmachine, water heater had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment/utensils cleaned through dishmachine. Dishmachine chemical sanitizer concentration at <10ppm.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
Discontinue using of dishmachine before it is repaired. Set up 3-compartment sink, and wash-rinse-sanitize all equipment/utensils at 3-comp sink.
- Floor / Wall / Ceiling / Cleanability
Observation: The wall next ot water heater is not smooth and easily cleanable.
Some part of ceilings in the kithchen area removed/missing.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed mice droppings in dry storage area and next to mop sink.
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.
- 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. Cardboards stored in the kitchen and placed on the floor.
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.
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06/29/2015 | Routine | |
Discussed with person-in charge about proper thawing methods and food storage orders.
- 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: raw fish stored over cakes (RTE) in freezer.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Shrimp thawing within the water in container.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the refrigerators had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front storage/prep area is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working container of chemical cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/25/2015 | Routine | |
This visit was made to conduct a follow-up evaluation in conjunction to the complaint investigation conducted on December 23, 2014. Pest management company performed inspection one week ago and again this afternoon. Please contact me with the next scheduled pest treatment date for me to attend.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Certified Food Protection Manager stated pest control company comes on a routine basis but could not provide a recent invoice for service (last invoice dated October 2014). Observed homestyle rodent traps throughout establishment but all were triggered and not set. Did observed one commercial grade trap under prep refrigerator at cookline.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Food establishment must first do a thorough cleaning to remove rodent droppings to access current rodent activity.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. 1. Food establishment is not under a routine cleaning schedule. Observed food debris on the floors under equipment. 2. Unnecessary items present throughout food establishment (personal belongings and equipment no longer in use).
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following physical facilities in need of cleaning:
-rodent droppings on shelves in dry storage room
-rodent droppings on floor under dry storage shelves
-rodent droppings in mop sink basin
-rodent droppings on floor under cookline equipment
-rodent droppings on shelves at cookline.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/13/2015 | Follow-up | |
This visit was made to conduct a complaint investigation. Certified Food Protection Manager did not have a current invoice for pest control service, last invoice dated October 2014. A follow-up evaluation will be conducted on or about December 30, 2014 to verify cleaning up of observed rodent droppings through out kitchen and verify pest control service has been conducted.
**Repeat observations are subject to civil penalties.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented
Observation: The following food item was observed to be unsound or adulterated: bag of rice located in the dry storage area has a chewed hole in the bag and rodent droppings directly on top of the bag.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Corrected by discarding bag of rice.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed rodent droppings in the following areas:
-on top of dry storage bins
-on top of bags of rice
-in the mop sink basin
-on the floor under shelves
-behind equipment
-on shelf surfaces.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Certified Food Protection Manager stated pest control company comes on a routine basis but could not provide a recent invoice for service (last invoice dated October 2014). Observed homestyle rodent traps throughout establishment but all were triggered and not set. Did observed one commercial grade trap under prep refrigerator at cookline.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Food establishment must first do a thorough cleaning to remove rodent droppings to access current rodent activity.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. 1. Food establishment is not under a routine cleaning schedule. Observed food debris on the floors under equipment. 2. Unnecessary items present throughout food establishment (personal belongings and equipment no longer in use).
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following physical facilities in need of cleaning:
-rodent droppings on shelves in dry storage room
-rodent droppings on floor under dry storage shelves
-rodent droppings in mop sink basin
-rodent droppings on floor under cookline equipment
-rodent droppings on shelves at cookline.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/23/2014 | Risk Factor | |
This visit was made to conduct a follow-up inspection for a risk assessment conducted before the healthspace update, so I could not open up a new follow-up inspection from the original report with the violations already listed and mark them as corrected. All violations noted on 10/27/14 have been corrected. The dish machine and prep top unit have been repaired, and are functioning properly. Both are approved for use. There was no cooling occurring at the time of the follow-up inspection.
No violation noted during this evaluation. | 11/04/2014 | Other | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open bottled of water on counter across from dish machine where crispy wontons are stored)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (bottles were discarded)
- 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 chicken stored over cooked noodles in walk-in refrigerator)
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. (Chicken was moved below noodles)
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Dry ingredient bags and bins are not covered and sealed properly.
Correction: Foods shall remain covered at all times.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: fried chicken pieces in walk-in.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Chicken pieces were spread out on a tray and placed in freezer to cool more quickly)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: raw chicken, raw shrimp, cooked shrimp in 2 door prep top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC placed bags of ice on top of these items. They were out for about 3 hours through lunch service)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment and utensils. (The dish washing machine is not producing sanitizer solution at the proper conentration (0 ppm Chlorine)).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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10/27/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A ticket (F-15-04443) was issued in the amount of $100 for a repeat violation of FDA food code 6-2-301.14 (A)-(I) after employees failed to wash hands
before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. This violation was also cited during the previous inspection on April 16, 2014.
ALL food employees shall be washing 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 foodborne illness
.
*Repeat violations are subject to civil penalty*
If you feel that you would like the Health Department to provide hand washing training for your employees, please contact me at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employees failed to wash hands when switching tasks, upon entering the kitchen from another area, and after eating/drinking.)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employees washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. (dishwasher drank from screw cap water bottle and then continued to wash dishes)
Correction: Food employees may drink only from a covered container using a straw. (PIC discarded water bottle and instructed employee to use cup with lid and straw)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Uncovered food items in refrigeration and freezer units.)
Correction: Foods shall remain covered at all times. (PIC covered food items with plastic wrap upon request)
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: (Grill utensils were heavily soiled and not chnaged every four hours as reported by PIC. Dry ingredient scoops were also heavily soiled)
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. (PIC provided clean utensils)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Scoop with no handle used for dry ingredients)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Cooked foods are covered with a lid or plastic wrap before they are cooled to 41 degrees F)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cabbage on counter, meats and noodles in 2 door prep top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Cabbage was placed in walk-in to cool since it had been out less than 2 hours. Meats and noodles were covered with ice in bags (they were also out for about 2 hours according to PIC) and unit was adjusted to a colder setting. It had reached 41 degrees by the end of the inspection).
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. (The 2 door prep top).
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the external surfaces of equipment, storage shelves, etc had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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: Food contact equipment and utensils. (Dish machine was not functioning to produce chlorine sanitizer solution at 50-100 ppm. When tested, the strip indicated 0 ppm chlorine sanitizer solution)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC was able to repair machine to produce chlorine sanitizer solution at 50 ppm).
- Equipment & Utensils / Cloth Drying Prohibited
Observation: Deli slicer parts were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils may not be cloth dried.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The hot water heater pilot light was out at the time of inspection, leaving the estbalishment with no hot water..
Correction: A plumbing system shall be maintained in good repair. (The person in charge lit the pilot light, and hot water was restored throughout the establishment)
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (Observed mouse droppings on floor around cook line and storage area)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. (PIC cleaned droppings and agreed to address the issue with pest control company during their next visit).
- 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.
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 (repeated violation)
Observation: Observed that the floors, walls, celings 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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.(Spray bottles of degreaser were not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC provided a label for the bottles)
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08/06/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. (Employee did not wash for 20 seconds, and did not use paper towel to turn off water).
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open bottle of water on shelf above food prep line)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded)
- 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 beef above cut produce in 2 door True fridge)
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. (PIC moved beef to walk-in)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (uncovered rice noodles and bean curd soaking in buckets under grill where food is prepared)
Correction: Foods shall remain covered at all times. (PIC moved to the under counter fridge)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed rice scoop in water)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC moved)
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (wiping cloths stored on counter, not in sanitizer solution).
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed buckets of sauce and tea on floor in walk-in and server station respectively.)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut cabbage and bean sprouts at 48, 47 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Will be discarded after 4 hours)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the cooking equipment, counters, shelves, fridge units, tea counter at server station, and equipment handles had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls 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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04/16/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Monitor hand washing practices to ensure that employees practice proper procedures. They should be lathering with soap and water for at least 20 seconds, drying hands with a disposable towel, and turning off faucet with the paper towel. Contact me at 703-746-4822 to set up a hand washing training.
2) Employees shall wash hands when they are contaminated, when switching tasks, and after using the bathroom.
3) Minimize bare hand contact with food items on the cooking line by utilizing gloves and/or utensils, especially for the raw meat products. If using gloves, they should be changed when soiled or when switching tasks, especially when going from raw meat to ready to eat foods.
4) Store raw meat below ready to eat foods and cooked foods. Different types of raw meat should also be stored separately based on cooking temperature: raw chicken on bottom, then ground meat, then beef steak, pork, etc. and then fish/seafood on top.
5) Bean sprouts and cut leafy greens (lettuce and cabbage) must be kept cold (41 degrees F or less) unless a time as a public health control plan is implemented. PIC has chosen to cold hold.
Repeat violations are subject to civil penalty.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. (Several employees were observed not lathering hands with soap for 20 seconds).
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Observed employee did not wash hands after wiping nose with bare hand, and continued to prepare food.)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employee washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open bottle of Sobe on counter with single serve containers, and open bottle of water in reach-in refirgerator)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded open drinking containers)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (employees handled all food items in prep top flip unit with bare hands including vegetables, cooked shrimp, cooked chicken, cooked noodles, and raw meats including chicken and beef.)
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat form. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. (PIC provided utensils and gloves to dispense these items)
- 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 chicken, beef, and pork products stored above and next to ready to eat foods like cooked noodles and produce in walk-in, reach-in refirgeration units, and freezer units)
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. (PIC moved raw meat products below ready to eat foods)
- 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: (Raw chicken stored above raw beef products in reach-in refrigerator,walk-in, and freezer units (not in original packaging))
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). (PIC moved raw chicken below beef)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Food items not covered in reach-in refrigerators. Some dry ingredients including cornstarch and dried mushrooms were also stored in open bags on storage shelf)
Correction: Foods shall remain covered at all times. (Containers of food in refrigeration units were covered, and bags in dry storage were sealed closed)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Bins of flour, sugar, cornstarch, etc. were not labeled in dry storage area. Small containers of flour, sugar, cornstarch, and spices next to grill were also not labeled)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled containers with ingredient name)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet towels stored on counter, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.(PIC removed towels from counter, and placed in dirty laundry bin. Fresh towels were placed in Cl sanitizer solution of 50 ppm)
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed buckets of sauce on floor in walk-in and in food prep area)
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.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. (3 compartment sink used for food prep was also being used to store dirty dishes. Dirty dishes were in compartment next to raw meat.)
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. (PIC moved dirty dishes to dishwashing area)
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food.(Observed shrimp and ribs in containers of standing water. Through conversation with the PIC, it was determined that these items were thawing in standing water)
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. (PIC drained water from the shrimp and ribs, and placed in walk-in)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (bean sprouts and cut cabbage on counter.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (sprouts and cabbage were moved to flip top refrigeration unit)
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12/18/2013 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager did not know all BIG 5 illnesses or reportable symptoms. Employee Health material provided to facility in Mandarin.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. (CFM did not use paper towel to turn off water at handsink after washing)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (employee seen drinking from unapproved container did not wash hands after drinking
Correction: dishwasher did not wash hands after handling soiled dishes and before handling clean dishes)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (employee drink with lid but no straw stored over flip top unit)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit (raw chicken pan stored over cooked noodles in Walk in refrigerator
Correction: raw meat stored over cooked spring rolls in reach in at back of kitchen
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (sauces in buckets stored directly on the floor throughout kitchen)
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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food (raw shrimp kept on prep table at room temperature to thaw
Correction: corrected)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper towels at handsink near tea station
Correction: corrected).
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08/14/2013 | Routine | |
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wiping cloths under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food.
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.
- Physical Facilities Good Repair
Observation: Caulking in disrepair at wait station handsink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/09/2013 | Routine | |
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