The purpose of this visit was to perform a risk factor assessment.
Information, in Vietnamese and Spanish, was given to and discussed with the PIC on cooling methodology, datemarking, ORS location, and Active Managerial Control practices.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in a food prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: 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. DISCUSSED WITH PIC THAT EMPLOYEES MAY NOT EAT IN FOOD PREP AREAS, MUST LEAVE THE FOOD PREP AREA TO EAT. EMPLOYEE WAS INSTRUCTED TO STOP ACTIVITY
- 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 over lemons in the True glass door refrigerator, raw eggs over sauces and garlic in the walk in
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. FOOD STORAGE LOCATION WAS CORRECTED. GAVE PIC AN ADDITIONAL STORAGE CHART
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed bean sprouts at 60F partially stored in ice
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.MORE ICE PUT AROUND THE BEAN SPROUTS
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed medicines stored over food on the prep line and in the Kelvinator refrigerator
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. MEDICATION MOVED
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12/04/2015 | Risk Factor | |
The purpose of this follow up visit was to assess the cold holding capability of the True 3 door prep refrigerator. Presently it is holding at 40F.
Discussed no bare hand contact with food contact surfaces of utensils with food employees.
No violation noted during this evaluation. | 06/11/2015 | Follow-up | |
The purpose of this visit was to perform a routine inspection. Discussed and gave the CFM information in Vietnamese on cooling methods, hot holding, and cold holding.
A follow up will be conducted on or about June 11, 2015 to assess the cold holding capability of True 3 door prep refrigerator.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: 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.Observed employee not wash hands before putting on gloves
Correction: ALL food employees shall wash 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 of foodborne illness.DISCUSSED WITH PIC THAT EMPLOYEES NEED TO WASH HANDS BEFORE PUTTING ON GLOVES, OR CHANGING GLOVES
- 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:Observed raw fish stored over sauces, raw eggs and sausages stored over beer, carrots in the walk in
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. FACILITY HAD THE STORAGE CHART POSTED ON THE WALK IN, REVIEWED THE INFORMATION. FACILITY CHANGED THE FOOD STORAGE TO COMPLY WITH THE PROPER PLACEMENT
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked pork at 53F, cooked tendon at 53F, pig's blood at 51F on/in the True 3 door prep 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.PUT IN THE TRUE 2 DOOR GLASS DOOR
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 3 door prep 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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: True 3 door prep refrigerator at 53F
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:Observed 5 knives soiled with dried product on a shelve with clean utensils
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.WASHED, RINSED AND SANITIZED
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink adjacent to the 3-vat sink is being used to store dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISHES REMOVED
- Mechanical Ventilation Required
Observation: Observed a non-NSF fryer not under the hood.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at above 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit.
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06/09/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. The Health Department health policy red folder is being provided to the manager.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Several raw animal food items in refrigerators were stored above ready-to-eat food thus creating circumstances for cross contamination.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: beef, beef stew
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
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09/05/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
SCOPE OF WORK:
1. Installation of a new rest room.
2. Furniture changes at dining room.
INSPECTION:
1. New rest room has not been completed. Self-close device on rest room door, soap and paper towel dispensers have not been installed.
2. Existing 3-compartment sink is not correctly plumbed to meet the Health Department requirements. The wash and rinse compartment shall be plumbed to drain into the grease drain through an air-gap.
3. Grease trap has not been calked to floor.
4. Space between the walk-in freezer and the wall has not been sealed.
5. The walk-in refrigerator ambient temperature is is 45 F degrees. The code requires 41 F degrees or less.
6. The two doors upright reach-in refrigerator has an ambient temperature of 60 F degrees. The code requires 41 F degrees or less.
7. A self-close device has not been installed on the exit back door.
8. Soap and paper towel dispensers have not been installed at all hand washing sinks.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 07/11/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND LIMITED RENOVATIONS - FOLLOW UP
*Items listed on the eearlier inspection report have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/03/2014 | Pre-Opening | |
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