The purpose of this visit is to conduct a routine inspection. Employee Health policy in pace. Remember to fill out the time as a public health control chart with a date, time and name of food. During today's visit, it is noted that the manager has also added salty dumpling to the Time as a public health control list. Also remember to obtain a test kit for the chlorine sanitizer used in the three vat sink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating,along the cookline where he may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Manager required the food worker to exit the kitchen and eat food. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator, observed raw shell eggs over cabbage and broccoli, observed raw pork over cooked pork broth.
Correction: Prevent cross contaminatiion guideline provided to manager. Foods were rearranged by the foodworker to prevent cross contamination. 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.
- 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: Manager placed wet wiping cloths into the sanitizer bucket. 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: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): duck, pork barbeque, chicken, cooked ribs, cooked pig in the non heated display case. The TPHC chart was not filled in with today's foods, date or discard times.
Correction: Manager recalled the times the foods were prepared and marked the sheet with TPHC for each food. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: cardboard lining front shelf and the plastic wrap which is observed wrapped aroung the faucet.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline is being used dump drinks. .
Correction: Manager reminded employees that handsinks are for handwashing only.
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10/29/2015 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment inspection at this facility after a change of ownership. EHS provided CFM with and discussed several handouts on various food safety topics to serve as references.
NOTE TO OWNER: A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
**Focus on CRITICAL violations and implementing active managerial control systems to prevent these violations . Additional TRAINING and MONITORING of employees may be necessary to ensure that all the violations observed today remain corrected.
An unannounced follow-up inspection will be conducted within the next 30 calendar days to verify that all critical remain corrected.
Time reflects inspection time only.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).-----EHS observed several hot cooked items cooling covered with plastic wrap in the Walkin Cooler without being monitored.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED AND DEMONSTRATED PROPER COOLING METHODS WITH CFM.
- 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:
1) Observed cooked beef dish at 107-128F after cooling two hours in the Kysor Walkin Cooler # 1,
2) Observed cooked pork dish at 123-143 after cooling two hours in the Kysor Walkin Cooler # 1.
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. BOTH ITEMS OBSERVED REHEATED TO ABOVE 165F. EHS DEMONSTRATED PROPER COOLING METHODS AND PROVIDED AND ENCOURAGED THE USE OF COOLING LOGS
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:--------cooked pork and tofu dish at 104-123F at the steam table.
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. OBSERVED REHEATED TO 185F.
- 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:
1) Cooked pig ear at 45-54F at front service line,
2) Cooked chicken at 52F at front service line,
3) Cream filled cake at 45F in True 2DR Display Cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO WALKIN FREEZER TO CHILL.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.DISCARDED.
- 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:------all the items in the large display case including cooked pork, cooked duck and, cooked chicken
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. START AND END TIME WAS MARKED ON THE FACILITY'S TPHC LOG.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED MIDWAY THROUGH INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at two locations being used to store various items.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.ALL ITEMS REMOVED FROM BOTH HANDSINKS.
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07/07/2015 | Risk Factor | |
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