The purpose of today's visit was to conduct a follow-up inspection to discuss violations cited in the last risk factor assessment and to create risk control plans for cold holding and cooling.
Consumer Advisory will be removed from the menu as the PIC stated no food items are undercooked.
Risk control plans for cooling and cold holding were created collaboratively with the EHS and the PIC.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Many food items (pork, shrimp, noodles) in multiple refrigerators were not labeled with a "use by" date.
Correction: All food items kept longer than 24 hours need to be marked with a "use by" or expiration date.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: Observed some menus without the consumer advisory statement.
Correction: Ensure all menus have a # next to shakey beef AND the consumer advisory statement.
|
03/04/2016 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. Repeat violations were observed that merit further enforcement. I will return to the establishment on Friday, March 4 so that we can develop a risk control plan for the repeat violations.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Observed pork (80-83F after 6 hours) and ground pork (78F after 6 hours) improperly cooling.
Correction: Potentially hazardous foods must be cooled from 135F to 70F in two hours and to 41F in a total of 6 hours. This can only be accomplished within a refrigerator/freezer or in an effective ice bath. NOTE: Food items discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed sprouts on ice at 48F.
Correction: All potentially hazardous foods must be 41F or colder. Put more ice on the sprouts at greater frequency or store the sprouts in the refrigerator. NOTE: Additional ice added.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Many food items (pork, shrimp, noodles) in multiple refrigerators were not labeled with a "use by" date.
Correction: All food items kept longer than 24 hours need to be marked with a "use by" or expiration date.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: Observed some menus without the consumer advisory statement.
Correction: Ensure all menus have a # next to shakey beef AND the consumer advisory statement.
|
02/29/2016 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. All repeat violations must be in compliance at the next inspection to avoid further enforcement action.
Reminders:
*Keep sufficient ice on the bean sprouts to maintain a temperature of 41F or below.
*Cool foods uncovered in refrigerators until they reach 41F or below and they may then be covered.
*Ensure food labeled for discard after 4 hours are actually discarded after 4 hours.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site) (repeated violation)
Observation: Observed newspaper in contact with basil in the Superior upright refrigerator.
Correction: Do not store food in contact with potential sources of contamination. Newspaper is not clean and should not contact food. NOTE: Newspaper removed and training provided again to staff.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooling cooked noodles tightly covered in a refrigeration unit.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts in ice water at 51-60F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Sprouts discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Cooked, re-hydrated rice noodles with a discard time of 3pm not discarded at 3:15 pm.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. NOTE: Food discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Shaky beef on the framed menu on the wall.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. NOTE: Framed menu on wall removed.
|
11/05/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on November 5 to verify compliance with the code items listed above. Failure to comply may result in further enforcement action. Of special importance are the following risk factors that may contribute to customer illness:
1. Add a Consumer Advisory statement to your take-out menu and the wall picture for shaky beef
2. Food MUST be kept hot (135F and above) or cold (41F or below). Storing food in the temperature danger zone (at room temperature, on the counter), even for a short period of time, may allow bacteria to grow to unsafe levels. The only TCS food that may remain at room temperature is food under Time as a Public Health Control (TPHC) which must be labeled with the Date the food is left out, the time its brought out of temperature control, and the time it is to be discarded. Currently, this process only applies to your dumplings.
3. Use your test strips to verify the proper concentration of sanitizer solution at your warewashing machine. This is the second consecutive inspection in which I've found the sanitizer bucket empty.
4. Ensure food contact surfaces (e.g. slicer) are cleaned completely of food debris after use or every 4 hours.
5. Mouse droppings were observed during the inspection and your last pest control report from 3 days ago demonstrated 2 mice were collected from traps. In order to rid your establishment of mice you first need to rid your establishment of harborage conditions, which are: food and water debris on the floor, excessive equipment in storage allowing for hiding spaces, holes in the wall. Fix these harborage conditions and obtain an additional pest control service to treat for mouse activity.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Observed a bag of bean sprouts in the drinking ice bin.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed containers of flour, dry ingredients and other packaged foods stored less than 6 inches off of the floor.
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 Storage / Prohibited Areas / Under Water Lines
Observation: Food storage under leaking water lines. Observed containers of dry ingredients stored under the leaking handsink in the kitchen.
Correction: Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed newspaper in contact with basil and other foods in the Superior upright refrigerator and at room temperature.
Correction: Do not store food in contact with potential sources of contamination. Newspaper is not clean and should not contact food.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Cooked pork in the Everest 3-door refrigerator at 80F after 2.5 hours cooling.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: Discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Tomato soup in a large stock pot at room temperature, covered, for several hours
Correction: grilled pork in the Everest refrigerator in a tightly covered container.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: noodles (85F) and cooked pork (65F) at room temperature on the counter behind the prep station.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: Food items 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: bean sprouts on ice (47F), with too many bean sprouts in the container at one time to be cooled by the ice.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Store the bean sprouts on ice in a container that is only half full to allow for adequate cold temperatures. NOTE: Product reduced in the container, more ice placed on the container.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed an old sticker on the container noting the food item was put out at 11:30 with no date. The sticker is obviously not updated with each batch of food created.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: New stickers with the appropriate date and time were placed on the containers and TPHC requirements were discussed with the manager.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Shaky beef on the to-go menu and the framed menu on the wall.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable and non-absorbent: the peeling soft-wood utensils in the utensil storage container.
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 durable, corrosion-resistant, and nonabsorbant.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed the machine hooked up to an empty bottle of sanitizer and dispensing 0ppm chlorine.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Technician on site hooked up a new container of sanitizer and the machine was observed now dispensing 100ppm chlorine.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: The slicer with built-up food debris on the parts.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: Slicer dissembled for cleaning.
- 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: Dishes exiting the warewashing machine connected to an empty bottle of sanitizer.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Warewashing machine repaired and dishes re-washed.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following aspects of the physical facilities are not maintained in good repair: The hole in the wall under the prep sink
Correction: The wall plate above the drainboard on the prep sink which is not secure to the wall.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed mouse droppings at the floor/wall juncture throughout the kitchen. Harborage conditions of equipment and food containers on the ground, excessive items in the small kitchen, and dirty floors are contributing to pest presence.
Correction: 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. NOTE: Remove unnecessary items from the establishment. Elevate items 6 inches off of the floor. Clean the floor and fix leaks. Fix structrucal issues. And obtain an additional pest control service to treat for mouse presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor behind the equipment beneath the hood is not clean
Correction: Clean the floor behind the equipment under the hood.
|
10/26/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
NOTES:
*Please email a copy of the repair receipt for the refrigerator to me within 48 hours. As discussed, the technician will return tomorrow morning to adjust freon levels. Do not store PHF foods in the unit until it is capable of maintaining ambient air and food temperatures of 41F or below
* Add a special symbol next to the shaky beef on your menu (you already use stars throughout the menu to denote chef's special, so it will have to be different). Then place that same symbol at the bottom of the page and write the statement "May contain raw or undercooked ingredients. Consuming raw or undercooked food items may increase your chances of foodborne illness". Email me a copy of the updated menu within 10 days.
*Do not store food items at room temperature or on the stove with inadequate heat. Cold foods must be 41F or below and hot foods must be 135F or above.
- 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 the ice scoop stored with the handle in the ice which may cause hands to come in contact with ice for drinks.
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 (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked pork at room temperature (75F), minced crab on the stove with the heat turned low (119F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: Pork discarded. Crab reheated for hot holding.
- 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 on ice (57F), cooked mung bean at room temperature (53F), pork (52F) and cooked vegetables (48F) in the Superior upright refrigerator.
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. NOTE: Additional ice added to bean sprouts. Instructed to replenish ice very frequently. Mung bean placed in True upright refrigerator. Pork and cooked vegetables relocated to another unit.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Shaky beef.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. NOTE: REPRINT THIS PAGE OF THE MENU WITH THE APPROPRIATE CONSUMER ADVISORY STATEMENT AND EMAIL A COPY OF THE CORRECTED PAGE TO ME IN TEN DAYS.
- 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: Superior upright refrigerator (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. NOTE: Food items relocated to another unit. Repairman on site said the unit needs additional freon which he will add to the unit before the store opens tomorrow.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: Superior upright refrigerator
Correction: Replace the gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Sanitizer bucket was near empty.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: CFM replaced sanitizer bucket and observed a concentration of 100ppm.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The sides of the deep fryer splash guard that are covered with old grease accumulations
Correction: the bottom of the 2-door reach-in refrigerator with an accumulation of food debris.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility is blocked by a large soy sauce container, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink used to store plastic containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the edges of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Use weather stripping to close gaps in the back door that allow flies to enter.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.Observed a burned out light bulb in the hood system above the stove.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the light bulb in the hood system.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed many small drain flies in the establishment. Pest control service was obtained today before the inspection and noted structural issues and harborage conditions.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor beneath the equipment under the hood is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/26/2015 | Routine | |
This was a routine inspection. There were some good thawing, datemarking and time-as-the-public-health-control practices in place. When cutting cilantro, it is understood that there is very little room in the kitchen. If it must be cut in the dining area before opening, use a surface other than a dining room table top to cut on. When handling the cilantro, use gloves.
The next inspection will be in approximately six months.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cilantro
Correction: When cutting the cilantro, use gloves to handle the food item.
- 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: 1) raw pork was stored over raw shrimp.2) raw pork and shrimp was stored over ready to eat foods.
Correction: Do not store store raw animal foods - pork, shrimp, beef, etc. - together. Use separate containers. Items were separated and placed lower in the refrigerator.
- 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: beef broth (104F) was sitting on a table top without heat. It was on the table for less than two hours.
Correction: If hot food items are removed from the stove to make room for other items, the removed food must be kept at a temperature of 135F or more. Someone needs to monitor the temperature of the removed item - when it cools to 140F, reheat to 165F, if it will continue to be left on the table top. Beef broth was placed back on the stove.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: white shelving above 3 vat sink.
Correction: Clean the shelves above the 3 vat sink. Use a brush to scrub.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor Silex food processor/juicer.
Correction: Remove the home use equipment. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There was not a handwashing sign the kitchen handsink.
Correction: Provide a handwashing sign to remind employees to wash their hands during food preparation.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Two containers of tool oil were stored above dishes in the kitchen.
Correction: Store chemicals, cleaners, etc. below or away from all food contact utensils and other food contact surfaces. Containers were moved to another storage area.
|
11/17/2014 | Routine | |
It was observed that the handsink could not be used without possibly dripping water into the boiling water in front of the handsink. It is recommended that the water be moved to the left side of the sink to prevent possible contamination from dripping hands.
Rice noodles in the glass door refrigerator were not cooling properly. After cooking the noodles, it is recommended that they be rinsed with cold water to bring the temperature down before putting in the refrigerator. The noodles must cool to 70F within 2 hours. The cold water will help make that happen. Use a thermometer to check the temperature before putting in the refrigerator. While food is still cooling, do not cover the food. Covers only keep the heat in. The cooling food must reach 41F in a total of six(6) hours.
The next inspection will be in approximately six months.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing sink in the kitchen is blocked by a pot of boiling water, 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.
|
06/04/2014 | Risk Factor | |
It was a pleasure to see that the operator had changed operational processes to comply with suggestions made during the last inspection.
The 3 vat sink was set up correctly - it is only necessary to use sanitizer(bleach) in the third sink. The dishwasher had recently been serviced and was operating properly. Datemarking was evident on items prepared and kept for more than 24 hours. Containers were labeled properly for time as the public health control.
When using ice as a coolant on the outside of a container, the ice on the outside of the container and the food on the inside of the container should be at the same level. Use a pot large enough to hold the ice as the proper level. The right process was in place to keep the rice flour mixture cold
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: It was observed that a small steamer pot used for noodles was located below the handsink. There was a possibility of contamination from water being splashed during handwashing.
Correction: Move the steamer pot to a location which protects the food during preparation. The pot was located to another food prep area.
|
10/24/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. It is important to keep hot foods hot. If a food will not be kept on the stove, it may only be kept for 4 hours and must be discarded after that time. If a hot soup or food product goes below 135F, it must be reheated to 165F within two hours in order to continue using the food.
There will be another inspection in approximately six months.
Water heater: Hubbell SE80-0-24-SLR
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Numerous items in refrigerated storage were not covered.
Correction: Use covers or cellophane wrap to cover containers placed in the refrigerators. This will help prevent cross-contamination of the foods.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine chemical sanitizer was at a concentration above recommended levels - above 200ppm
Correction: Use a test kit to check the concentration of the bleach water sanitizer. The correct range is 50-100ppm.
|
06/28/2013 | Risk Factor | |
Fax or email a copy of the service order for the repair of the dishwasher to the Health Department within 48 hours.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in November, 2012.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Hubbell SE80-0-24-SLR
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The wooden shelf above the prep sink is damaged.
Correction: Clean, scrape and paint the wooden shelf above the prep sink.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: A dataplate could not be found on the dishwasher. An NSF sticker was on the inside of the door, but it referenced three different models.
Correction: Service technician is aware of the problem and will give the operator the required information. EHS spoke to the service technician.
- Equipment / Good Repair / Components / Gaskets
Observation: There is not a stopper for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water for manually washing dishes.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: The dishwasher is not providing adequate chlorine chemical sanitizing.
Correction: Service the dishwasher. A service technician was called during the inspection. The machine should provide 50-100ppm chlorine during the sanitize cycle.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore microwave oven.
Correction: Remove the microwave oven. Food equipment mst be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF.
- Physical Facilities Good Repair
Observation: The following is in need of repair:
1) caulk along the back of the left sink at the 3 vat sink.
2) caulk along the back of the 3 vat sink where it adjoins the wall - to the right.
3) wall to the right and above 3 vat sink is damaged.
Correction: 1&2) Remove old caulk and apply new caulk.
3) Repair the small tear in the wall and paint.
|
01/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ec-B C Saigon Restaurant, 6795 Wilson Bv 54, Falls Church, VA 22044 »