CORRECTION to Routine Inspection performed 23 February 2016: Violation of 7-202.12(C) - Presence of pesticides was corrected during that inspection by discarding the cans of pesticide. The violation has been marked as corrected in this report.
EHS observed rear storage area of restaurant had been cleaned to remove most evidence of mouse infestation. CFM provided invoice for most recent pest control service (performed ~11 February 2016). Invoice indicated pest control service did not observe mouse activity in the facility. EHS spoke by phone to pest control service and informed them that EHS observed a live mouse and evidence of heavy mouse during the routine inspection on 23 February 2016. Pest control service indicated that they would begin twice monthly mouse control. EHS requested that CFM provide a copy of the updated pest control service contract as soon as possible. Based on conversation with pest service and CFM, ratification of contract is planned for 4 or 7 March 2016.
EHS observed issues that inhibit effective handwashing at all handsinks in the kitchen and bar areas. No cold water was supplied to handsinks at the bar and in rear of the kitchen
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not adequately trained in food safety as it pertains to their duties.
Correction: Train employees in food safety. Provide specific training in handwashing and glove use, preventing bare hand contact with ready to eat foods, and date marking of potentially hazardous foods. It is strongly recommended that kitchen staff be formally trained as Certified Food Managers.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: CFM observed handling mouse droppings and raw meat on floor and slicer without washing hands immediately after. No employees were observed washing hands in handsinks during 45 minute inspection of active kitchen.
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. EHS provided additional training and reminders about handwashing during inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Observed raw meats stored above ready to eat foods in the walk-in refrigerator. Foods included raw chicken above spring rolls, shell eggs above cooked meat, and several meats above buckets of soups (with visible accumulations of drippings on covers).
Correction: Do not store raw animal foods above ready to eat foods. EHS provided public health rationale and additional training in proper food storage. EHS worked with CFM to rearrange foods in the walk-in refrigerator. CFM stated he would label shelves to facilitate safe storage.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Numerous raw animal foods including shell eggs, fish, beef, chicken, and duck were observed stored without apprarent regard for safe cooking temperature. EHS observed multiple "Prevent Cross Contamination" posters posted around kitchen.
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). EHS provided public health rationale and additional training in proper food storage. EHS worked with CFM to rearrange raw animal foods in the walk-in refrigerator. CFM stated he would label shelves to facilitate safe storage.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Foods including partially and fully cooked meats were observed stored in the walk-in refrigerator without protective coverings. Five gallon buckets of soups were observed uncovered or loosely covered with plastic wrap. Pooled accumulations of drippings from raw animal foods stored above soups were obserbed on plastic wrap on soups.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM requested that an employee cover all uncovered foods in walk-in refrigerator. EHS provided public health rationale and additional training in proper food storage. CFM stated that all soups were boiled before serving. CFM agreed to begin storing soups in walk-in refrigerator used for soups.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: five gallon buckets of soups and spring rolls in walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EHS provided training to CFM why date marking is important, and which foods require date marking. EHS requested all applicable foods be date marked - CFM agreed.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: mechanical slicer, vegetable slicer, knives, and cleavers stored adjacent to the rear food prep table. When asked, CFM indicated these items were ready for use.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Soiled equipment moved to warewash area for cleaning and sanitizing.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site) (repeated violation)
Observation: Sprayer was observed hanging submerged in a container of visibly soiled water being used to soak soiled dishes. Adjacent dish machine was in operation, and resultant changes in the supply line pressure triggered visible movement of the sprayer hanging in the water.
Correction: Maintain an air gap of no less than 1" between the sprayer and the flood rim level of the recieving container or sink. EHS provided training to CFM and employee present. Sprayer was removed from water.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the dish sprayer leaking. Other faucets were observed dripping, and likely require repair.
Correction: Maintain plumbing in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at handwashing sink at bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM provided napkins for EHS to dry hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods used to control mouse activity in food storage and kitchen areas are inadequate. Evidence of mouse ac tivity was observed in rear food storage area and in kitchen area. A live mouse was observed in a box of food items.
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. CFM agreed to increase pest control service frequency from one to two times per month. EHS will perform follow-up inspection(s) to verify adequacy of pest control measures. Box of food items containing live mouse was discarded.
|
03/04/2016 | Follow-up | |
The intention of this inspection was to perform a Risk Factor Assessment. Only critical Good Retail Practices and contributing conditions were formally evaluated.
Several of the Critical Violations observed are repeat observations. Repeat Critical Violations may lead to formal Enforcement actions by the Health Department, and may lead to revocation of the Permit to operate. EHS provided handouts and discussed Active Managerial Controls as tools to gain long-term compliance with food safety Regulations. Work diligently to correct and prevent Critical Violations. Refer to the corrective actions statements above. Contact you EHS with any questions. A follow-up inspection will be preformed to assess compliance with conditions noted above.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not adequately trained in food safety as it pertains to their duties.
Correction: Train employees in food safety. Provide specific training in handwashing and glove use, preventing bare hand contact with ready to eat foods, and date marking of potentially hazardous foods. It is strongly recommended that kitchen staff be formally trained as Certified Food Managers.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts (faces), after handling soiled utensils, and before donning 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. EHS reviewed proper hand hygiene with CFMs, and provided printed fact sheets about handwashing in English and Vietnamese.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: A large metal tray containing cooked chicken approximately 6" deep cooled overnight in the meat walk-in refrigerator was observed at 47 F. ;Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Chicken was discarded. EHS reviewed cooling methods with CFM, and several other foods were observed cooled using effective methods. EHS provided printed fact sheet in Vietnamese about cooling of foods.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: No date marking of refrigerated potentially hazardous ready to eat foods was observed. Items requiring date marking included: porridge: soups, tofu skin sauce
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EHS provided handouts about date marking in English and Vietnamese. The cook dated foods in the walk-in refrigerators. EHS discussed Active Managerial Controls to ensure long term compliance with date marking Regulations.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: Cleavers, vegetable slicers, and a tenderizing hammer stored on a shelf near the rear prep table were observed visibly soiled.
Correction: Food contact surfaces must be maintained clean to sight and touch. Soiled equipment was moved to warewashing area.
- Certified Food Manager/Certificate Process (corrected on site)
Observation: At the beginning of the inspection, an employee indicated that no employees in the facility possessed a Certified Food Manager photo identification. An employee present possessed a certificate of completion from a recognized food safety exam.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A CFM with the appropriate photo identification card arrived within 15 minutes.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site) (repeated violation)
Observation: Observed a leaking dish sprayer submerged in a container of visibly soiled water. Hose was observed jerking from changes in water pressure caused by cycling of the nearby dishmachine.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. DO NOT ALLOW EMPLOYEES TO SUBMERGE SPRAYER IN WATER.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the rear of the kichen was blocked by a stool supporting a large food 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. Sink was made accessible.
- Plumbing / Maintained in Good Repair
Observation: Observed the dish sprayer leaking. Other faucets were observed dripping, and likely require repair.
Correction: Maintain plumbing in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at handwashing sink near kitchen entrance.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM provided soap.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of rodents. Evidence of mouse activity was observed in rear food storage area and in kitchen area.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods used to control mouse activity in food storage and kitchen areas are inadequate. Evidence of mouse ac tivity was observed in rear food storage area and in kitchen area. A live mouse was observed in a box of food items.
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. CFM agreed to increase pest control service frequency from one to two times per month. EHS will perform follow-up inspection(s) to verify adequacy of pest control measures. Box of food items containing live mouse was discarded.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (repeated violation)
Observation: Several cans of aerosol pesticide were observed in the rear storage area.
Correction: Because of their toxicity, pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Cans were removed from facility.
|
02/23/2016 | Routine | |
Facility has improved compliance with preventing food safety risk factors. However, several critical risk factors remain. Please address these violations as described in the corrective actions statements above. Please continue to train staff in food safety as it pertains to their duties. Food managers are vital to food safety
- 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 in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate 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 and pork products stored above soups and raw pok above fried chicken in the meat walk-in refrigerator.
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. EHS reviewed proper food storage with CFM, and suggested labeling shelves for particular foods. EHS provided an additional copy of "Prevent Cross Contamination" handout in Vietnamese for posting inside the walk-in refrigerator. Train employees in safe food storage and verify proper food storage at least once daily as an active managerial control of food safety. Food relocated.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef above fish and partially cooked chicken above fish in the meat walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Foods relocated.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: Four 5-gallon plastic buckets of soup prepared yesterday and cooled overnight were observed at 44 F in the vegetable walk-in refrigerator.
Correction: Soups were discarded. EHS provided training to CFM about improving cooling methods. Use small, metal containers to cool soups and other cooked foods. Foods may be cooled while uncovered if they are not subject to potential contamination. Immersion of cooling foods in icewater helps to quickly reduce food temperature. Monitor cooling methods and temperatures as an active managerial control of food safety. Remember that potentially hazardous foods must be cooled from 135 F to 70 F within two hours, and cooled to 41 F in no more than 6 hours total.
- 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: commercially packaged cooked noodles (5 packages, all 47 F) in the vegetable walk in refrigerator. Butter and garlic in oil on counters (both 70 F), sliced tomato on ceramic plate atop prep top (45 F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Improperly stored foods were discarded. Frequently verify proper cold holding temperatures of foods in refrigerators as an active managerial control of food safety. Air temperature inside the vegetable walk-in refrigerator was observed at 40 F
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: No date marking of refrigerated ready to eat or commercially packaged potentially hazardous foods was observed in the facility. CFM indicated several foods that required date marking were more than 24 hours old.
Correction: EHS provided training to CFM on date marking methods. Please train staff in date marking methods. Confirm proper date marking of foods each day as an active managerial control of food safety. CFM agrees to create and implement a date marking procedure in the facility.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The sink used to store ice at the bar was visibly soiled. Several clean utenisils in the kitchen were observed stored in visibly soiled containers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Ice sink was cleaned and sanitized. Storing clean utensils in unclean containers can contaminate utensils
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Employee indicated CFM was purchasing supplies at a nearby grocery store.
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 within 15 minutes of beginning of inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the being used to store cleaning materials.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Cleaning materials removed.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Ensure soap dispensers are functioning. CFM intends to purchase new soap dispensers where needed.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were supplied.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Several bottles of commercial cleaning liquids were stored on a shelf above clean beverage containers and seasonings.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Chemicals were relocated to a shelf below food and beverage containers.
|
11/13/2015 | Risk Factor | |
Employees at the facility made obvious efforts to correct violations noted during the routine inspection. However, several violations noted herein were corrected during the inspection with guidance provided by EHS.
It is critical that potentially hazardous foods including foods prepared in the facility, partially cooked foods, and commercially packaged and opened foods be date marked with either the date of preparation/opening or the date by which foods must be sold or discarded. These foods cannot be kept longer than 6 days after the date of preparation/opening. A certified food manager should inspect the contents of refrigeration units daily and ensure foods are properly date-marked.
No cooling violations were observed during the follow-up inspection. However, cooling methods in use are unlikely to properly cool foods in an acceptable amount of time. EHS provided training to CFM about proper cooling methods, including:
*Dividing large quantities of liquid foods into *smaller* metal containers - increased surface area allows foods to cool more quickly
*Using a freezer for faster cooling.
*Use of an ice ladle or ice as an ingredient to rapidly cool liquid foods.
*Keeping foods loosely covered or uncovered (if safe from contamination) while cooling.
*Monitoring cooling times and temperatures to identify cooling deficiencies. Change methods is foods are not cooling quickly enough.
*Remember that foods MUST be cooled from 135 F to 70 F within 2 hours, and from 135 F to 41 F within a total of 6 hours.
Keep pest control equipment (traps, glue boards) away from food and food-contact equipment. Remove dead pests frequently.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Manufacturer's milk jugs used to store mung bean drink and sauce buckets used to store other foods were not labeled to indicate contents.
Correction: Label food containers with their contents. Remove labels indicating other foods are in the container.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Several potentially hazardous foods including beef brisket (47 F) were observed cold holding at improper temperatures in the two door upright refrigerator when measured using a calibrated food thermometer.
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. Potentially hazardous foods in the unit were moved or discarded under observation of EHS. DO NOT USE THIS UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL IT IS CAPABLE OF MAINTAINING FOODS AT 41 F OR COLDER. SEND EVIDENCE OF REPAIR TO EHS NO LATER THAN 24 JULY 2015.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in vegetable refrigerator, two door upright refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. DO NOT USE THESE UNITS to store potentially hazardous foods until they are satisfactorily repaired. Send evidence of repairs to EHS no later than 3 July 2015.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Gaskets on all refrigeration units observed dirty. Damaged gaskets observed on following refrigeration units: two door upright, three door prep, two door prep, one door prep.
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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer milk containers were observed reused for the storage of mung bean drink.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Handles of equipment, exteriors of refrigeration and cooking equipment, shelving.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: A partially screened door was observed closed to permit ventialtion of the premises. Screen is approximately 2 mesh per inch, and gaps greater than one inch were observed on top and bottom of screens.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors and doors of walk-in refrigeration units are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (repeated violation)
Observation: Several phereomone attractant glue boards with multiple roaches and other insects attached were observed on a shef below a slicer.
Correction: Remove dead or trapped pests.
|
07/10/2015 | Follow-up | |
Refer to corrective actions statements above for information useful in correcting and preventing violations. Please contact the EHS if you would like additional information. Be aware that repeated violations may result in enforcement actions by the Health Department. Ensure that all employees involved in food preparation, or support thereof, are trained in food safety. Monitor their activities to verify food safety regulations are followed. Please send evidence of repairs to the walk-in vegetable refrigerator to the EHS no later than 3 July 2015. A follow-up inspection will be performed within two weeks to verify that all critical violations not corrected during this inspection are corrected, and to verify corrected violations have not re-occurred.
Please contact your EHS or the Health Department if you have any questions about food safety or today's inspection.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
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.
- Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready to eat foods.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. An employee was observed rinsing their hands without using soap in the bar handsink. Employee was observed momments before cutting oranges with bare hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: No handwashing was observed during 1.5 hours inspecting active kitchen area. Soap provided at handsinks in kitchen was congealed due to age. One of two handsinks in kitchen was observed dispensing water visibly tainted with rust.
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. EHS reviewed proper handwashing with CFM. CFM agreed to monitor and encourage handwashing by employees.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: damaged cans among undamaged cans in dry storage area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. A damaged can segregation area was designated and damaged cans relocated.
- 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: sliced oranges. CFM touched garlic and oil mixture with bare hand to determine if it was oil or water mixed with garlic.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable GLOVES to handle all ready-to-eat foods. EHS requested oranges and garlic oil mix discarded.
- 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, including raw pork stored above noodles in three door prep refrigerator and partially cooked poultry over egg rolls 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. Foods relocated. EHS reviewed methods to prevent cross contamination during storage, and reminded the CFM of the "Prevent Cross Contamination" posters on refrigeration units in kitchen.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: partially cooked poultry above live lobster and raw fish, pork, and beef in meat walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Foods relocated.
- Food Storage Containers, Identified with Common Name of Food
Observation: Manufacturer's milk jugs used to store mung bean drink and sauce buckets used to store other foods were not labeled to indicate contents.
Correction: Label food containers with their contents. Remove labels indicating other foods are in the container.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in refrigeration units.
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: Egg rolls cooling overnight in the meat walk-in refrigerator observed at 47°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Egg rolls discarded. EHS reviewed cooling methods with CFM.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large quantity of egg rolls stored in a deep pile in a metal pan and tightly wrapped with plastic wrap.
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)
Observation: Using a calibrated food theremometer, EHS observed potentially hazardous foods in the vegetable walk-in refrigerator improperly cold-holding. These foods included: Large pot of tomato soup (50 F), plastic jug of jellyfish (48 F), large pot of sour soup (48 F), sliced cucumbers (48 F). Using a calibrated food theremometer, EHS observed potentially hazardous foods in the two door upright refrigerator improperly cold-holding. These foods included: Duck leg (48 F), bamboo shoots from can (48 F), cooked shrimp (48 F).
Correction: Potentially hazardous foods stored cold MUST be 41 F or colder while in storage. EHS removed potentially unsafe foods from units and requested those foods discarded, and CFM agreed to discard.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: No date marking was observed on any prepared or opened commercially packaged foods in the facility. CFM stated that several foods are prepared, or removed from commercial packaging and stored for more than 24 hours.
Correction: Properly date mark all ready-to eat potentially hazardous foods prepared in the facility, or those removed from commercially-sealed packaging. Foods must be clearly marked with the date of preparation/opening, or the date of expiration (which cannot exceed 6 days after the date of preparation or opening).
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: Large pots of soups observed stored at unsafe temperatures on floor of vegetable walk-in refrigerator were found reheating on stove after CFM indicated they would be discarded.
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. Soups discarded under observation of EHS.
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface
Observation: Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized at prep surfaces, bar, and ice sink.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
- 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: Walk-in vegetable refrigerator, two door upright refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. DO NOT USE THESE UNITS to store potentially hazardous foods until they are satisfactorily repaired. Send evidence of repairs to EHS no later than 3 July 2015.
- Equipment / Good Repair / Components / Gaskets
Observation: Gaskets on all refrigeration units observed dirty. Damaged gaskets observed on following refrigeration units: two door upright, three door prep, two door prep, one door prep.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer milk containers were observed reused for the storage of mung bean drink.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: several utensils and pots/bowls throughout kitchen were observed soiled to sight and/or touch. Ice sink visibly soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Soiled dishes removed to warewash area.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Handles of equipment, exteriors of refrigeration and cooking equipment, shelving.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Ice sink at bar visibly soiled. Ice machine contained mold on non-ice contact surfaces.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Pots and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Observed pots and pans that have been cleaned are not stored to allow air drying or prevent contamination of food contact surfaces.
Correction: To prevent contamination after cleaning, equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: A sprayer head was observed submerged in a tub of visibly soiled water on the drainboard of a prep sink.
Correction: Sprayer removed from tub of water. CFM informed of importance of air gaps.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the bar was blocked by food containers, 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. Handsink cleared.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used to store sponges and pitchers, and to rinse a cutting board.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Handsink cleared.
- Insect Control Devices, Installation
Observation: Glue boards with pheromone attractants were observed on a shelf immemdiately below a slicer.
Correction: Relocate insect control devices so that it is not located near a food preparation area and dead insects are prevented from attraction to, or falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: A partially screened door was observed closed to permit ventialtion of the premises. Screen is approximately 2 mesh per inch, and gaps greater than one inch were observed on top and bottom of screens.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink, or that handwashing soap could not be dispensed because it had coagulated.
Correction: Provide useable hand soap at each hand sink to allow employees to properly wash their hands.
- 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. Paper towels provided.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors and doors of walk-in refrigeration units are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Accumulations of grime and food debris under equipment and at floor wall junctures may create harborage for pests.
Correction: Remove harborage conditions through frequent, thorough cleaning.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Several phereomone attractant glue boards with multiple roaches and other insects attached were observed on a shef below a slicer.
Correction: Remove dead or trapped pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls, particularly near cooking, prep, and refrigeration equipment 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.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Residential aerosol pesticides stored in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Pesticides removed.
|
06/26/2015 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.OBSERVED CONTAINER OF SHELL FISH IN THE WALK IN REFRIGERATOR WITH TAGS MISSING.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH CFM THAT THE TAGS HAVE TO BE RETAINED TILL BAG IS EMPTY AND THE PUBLIC HEALTH REASON BEHIND IT. MANAGER WILL RETAIN TAGS ON THE CONTAINERS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site) (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.OBSERVED TAGS WERE NOT BEING MAINTAINED FOR 90 DAYS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.DISCUSSED WITH CFM THAT TAGS NEED TO BE KEPT IN CHRONOLOGICAL ORDER FOR 90 DAYS FROM THE DATE THE BAG OF SHELL FISH HAS BEEN SOLD/SERVED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED CONTAINERS OF SPRING ROLLS, PLATES OF COOKED CHICKEN IN THE WALK IN REFRFIGERATOR MADE FOUR DAYS AGO WITH NO DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH CFM WHO MARKED DATES ON THE FOOD AT INSPECTION TIME.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLDY SUBSTANCE ALONG THE INSIDE SURFACES OF THE ICE BINS.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. MANAGER INSTRUCTED STAFF TO REMOVE THE ICE AND CLEAN THE ICE BIN.
|
11/12/2014 | Risk Factor | |
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ADD DISCLOSURE STATEMENT TO THE REMINDER STATEMENT ON THE MENU FOR ALL ITEMS BEING SERVED RAW OR UNDERCOOKED (MARKED WITH ASTERIX ON MENU).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.ADD STATAMENT AS FOLLOWS: THE FOLLOWING ITEMS ARE SERVED RAW OR UNDERCOOKED. A SAMPLE CONSUMER ADVISORY HAS BEEN PROVIDED TO MANAGER. ADD THIS WITHIN 30 DAYS AND EMAIL ME A COPY.
- 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 AND FAGOR PREP REFRIGERATORS AS WELL AS 3 DR SUPERIOR 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.MANAGER HAS BEEN ASKED TO PLACE THERMOMETERS IN ALL PREP REFRIGERATORS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Inside surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED MOLD AND MILDEW ALONG THE INSIDE OF THE ICE BIN
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. ASKED MANAGER TO CLEAN THE INSIDE OF THE ICE MACHINE.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site) (repeated violation)
Observation: Clean knives and forks were observed stored with the food-contact surface facing upward in the bar area..
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. MANAGER ARRANGED THE ITEMS WITH HANDLES FACING UPWARDS.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs in the back storage area has a broken protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.ASKED MAANGER TO REPAIR LIGHT SHIELD IN 10 DAYS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.OBSERVED A LIVE COCKROACH ON THE WALL NEAR THE MOP SINK DOOR.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.FACILITY HAS PROFESSIONAL PEST CONTROL. MANAGER HAS BEEN ASKED TO INCREASE CLEANING , REMOVE HARBORAGE AND CALL PEST CONTROL FOR INSPECTING AND ELIMINATION OF COCKROACHES.
|
06/23/2014 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Observed open container of shellfish in the prep refrigerator but CFM was unable to produce tags .
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.CORRECTED: SHELL FISH WERE DISCARDED.
- 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:Observed raw chicken stored over raw beef in the walk in refrigerator and walk in freezer and raw shrimp and raw shell eggs stored on the same shelf as ground meat balls in the 1 DR True refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: CFM REMOVED THE ITEMS AND STORED THEM CORRECTLY.
- 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 ice scoops placed over the ice machine with food contact surface touching the machine and ice scoop handle touching the ice at the bar ice dispensing container
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.CORRECTED: CFM PLACED THE ICE SCOOP HANDLE FACING UP
- 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.Observed wet wipe cloth over the prep table
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.CORRECTED: CFM REMOVED THE WIPE CLOTH FROM THE AREA.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: Observed Sticky fly traps hanging above the table where rice cookers, silverware , condiments and single serve items are stored.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. CORRECTED: DISCUSSED WITH CFM TO REMOVE THE FLY TRAPS FROM THE AREA.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Observed cooked wontons in the 2 DR prep refrigerator and Spring rolls, Wontons and Sauces in the walk in refrigerator that were not date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed the following items on the menu need disclosure statement and asteriking , # 12 Boi Tai Chaanh, # 42 Pho Thai, # 43 Pho Tai Nam, # 78 Bo Luc lac, Boi Tai Chan in 7 Course Beef . Disclosure requied for Shaky Beef
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the top of the hoods. This appears to be due to insufficient cleaning or ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of 2 DR upright refrigerator and prep refrigerators have visible accumulations of dirt and grime and need more frequent cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.CORRECTED: DISCUSSED WITH CFM TO INCREASE CLEANING FREQUENCY OF GASKETS.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean spoons and forks were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a position with handle facing outward CORRECTED: THE SINGLE SERVICE ITEMS WERE STORED CORRECTLY BY CFM.
- 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:Observed a microwave at the abck kitchen and a mixer in the bar area that are not for commercial use.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back kitchen area is blocked partially by a large table that holds rice cookers and microwave, 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.CORRECTED: DISCUSSED WITH CFM TO MOVE THE TABLE AWAY PREVENTING THE BLOCK.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the back storage are have a broken shield.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed that there was no hand wash signs at the bar hand wash sink and sinks in both the restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: HAND WASH SIGNS PROVIDED TO THE CFM.
- Physical Facilities Good Repair
Observation: Observed that the door to the heater and mop sink area is rusted and in disrepair and needs to be replaced or repaired .
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor tiles under the kitchen sinks and the area near the hood and stove have visible accumulations of dirt, grease and grime and are in need of more cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray cans of over the counter pesticides for ants and cockroaches at the back of the store.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.CORRECTED: DISCUSSED WITH CFM WHO AGREED TO DISCARD THE CANS. FACILITY HAS MONTHLY PROFESSIONAL PEST CONTROL
|
12/03/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction with the investigation of a report of alleged foodborne illness. All easily corrected violations were corrected during the inspection. The remaining violations must be corrected in the following manner within 7 days:
1. Obtain shellstock from an approved source which provides shellstock tags. Fax a copy of the shellstock tag from your new supplier to the Health Department for review to make sure the shellfish are from an approved source.
2. Add an asterisk to all Shaky Beef meal items on your menu which directs customers to the consumer advisory statement. Fax a copy of the amended menu to the Health Department.
Additional temperatures:
Sausage- Superior 2-door upright refrigerator: 40F
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. CFM stated shellfish is purchased without tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. NOTE: Purchase only shellstock with appropriate tags.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed summer rolls recently prepared for customer service. No gloves are present in the facility and the CFM stated that the summer rolls are prepared with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: Sufficient gloves were obtained from a neighboring establishment to last through today's service. More gloves are to be purchased tonight for future use. Bare hand contact with ready-to-eat foods is prohibited.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Observed one pair of tongs at the wok station to transfer raw chicken, raw beef, raw seafood and fresh vegetables to the wok for cooking. This may cause cross-contamination of food items.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. NOTE: Four seperate pairs of tongs should be provided at the wok station to transfer raw chicken, raw beef, raw seafood, and vegetables and cooked items to the wok.
- Critical: 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: Observed unwrapped chickens in direct contact with unclean storage racks in the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: Chunks of meat for Shaky Beef were observed cooked "medium" at 138F. This item is not denoted as "cooked to order" on the menu.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. NOTE: This was a sample cooked for the purposes of today's inspection. The CFM was instructed to cook shaky beef to 155F or above until the menu is amended to include shaky beef under the consumer advisory statement.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Observed noodles at 76F and 107F in the Superior 2-door upright refrigerator after 3 hours of cooling.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. NOTE: Noodles discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Garlic with oil and butter at room temperature near wok station: 61F, 69F 2. Pork bones with meat in a box beneath the three-compartment sink: 61F
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: Food items relocated to units at 41F or below.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following undercooked food is provided on the menus without proper disclosure to the consumer advisory statement: Shaky Beef
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: PROVIDE AN ASTERISK NEXT TO SHAKY BEEF AT ALL PLACES IN THE MENU IN WHICH IT IS OFFERED. FAX A COPY OF THE NEW MENU TO THE HEALTH DEPARTMENT WITHIN 7 DAYS.
|
03/29/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ec-Viet Royale, 6767 Wilson Blvd, Falls Church, VA 22044 »