The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided CFM with and discussed handouts on the following topics: cooling, prevent cross contamination, handwashing and active managerial control. Please implement active managerial control practices in order to maintain all repeat and critical violations observed today corrected in the short term and long term. CFM/owner agreed to fax/email a third party service report for the True 2DR Display Cooler that was observed holding above 41F OR to send a statement in writing agreeing not to use cooler to store potentially hazardous foods by Monday, August 31, 2015. All potentially hazardous foods were moved from this unit to the Walkin Cooler to chill. Please continue to not use this unit to store potentially hazardous foods until the cooler is repaired to hold at 41F or below.
- 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).----------Observed large deep bowl of cooked chicken at 73F after cooling covered with plastic wrap for 1.5 hours.
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. SPREAD OUT ON METAL TRAY, UNCOVERED AND PLACED IN FREEZER.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee fail to wash his hands before beginning to prepare a customer order, after eating his lunch in dining room and after handling dirty dishes.
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 DISCUSSED WITH CFM, CFM DISCUSSED WITH FOOD EMPLOYEE WHO WASHED HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw shrimp being stored over cooked shrimp in the Walkin Cooler,
2) Observed raw chicken being stored over soy sauce in the Walkin Cooler,
3) Observed raw shrimp being stored over bean sprouts in the Walkin Cooler,
4) Observed raw beef being stored over vegetables in the Walkin Cooler,
5) Observed raw liquid egg being stored over sauce in the Beverage Air 2DR prep cooler,
6) Observed raw chicken being stored over tofu in the Beverage Air 2DR prep cooler.
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. REARRANGED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Two pesticides labeled for residential use were observed in the facility.
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. DISCARDED.
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08/25/2015 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-compartment sink and not at the hand washing sink .
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Train food employees to wash their hands only at the hand washing sinks and not at the 3-compartment sink or food preparation sink to prevent contamination of cleaned utensils and food.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered containers of food were observed inside the walk-in refrigerator subjecting the food to possible contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container during storage to protect the food from contamination.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Prepare sanitizing solutions for use at the cookline and the server station. After each use the wet wiping towels should be placed in the solution and not left on the counter. Change the solution when it dirty or no loner have enough sanitizer. Frequently check the sanitizing solution for proper concentration. Train employees how to make a proper sanitizing solution.
- Equipment / Good Repair / Operation
Observation: One of two 2-door Beverage Air refrigerators located on the cookline is broken and not able to maintain or hold cold food at or below 41°F . This unit is currently not in use.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Continue not to use the unit until it has been repaired properly and is able to maintain potentially hazardous food at 41-F and lower.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sinks in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.( paper towels were provided at each of the two hand washing sinks in the kitchen, during the inspection).
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Found spray bottles containing toxic cleaning chemicals without labels.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Identify contents of unmarked spray bottles to prevent unintentional use by food employees.
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08/20/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 stored over cooked food and vegetables in the walk-in refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (corrected) Hand out on food storage was given to the CFM.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers were observed inside the walk-in refrigerator where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly during storage to protect the food from contamination.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, sugar, spices.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. The lable should be in English plus any other language preferred.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: A variety of surfaces held in the walk-in refrigerator for over 7 days and they were not dated and not discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of other foods. Tofu containers are being used to store vegetables and other foods.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under stationary equipment such as shelves, prep tables, and cooking equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under equipment properly to remove debris and prevent grease, and debris, build-up attracting pests.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of 409 and other toxic cleaning chemicals were observed stored on the cookline.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep toxic chemicals at a central location away from food and food contact equipment and utensils. (relocated)
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Insecticides intended for home use were found in the kitchen and in storage areas.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. Remove the home-use-only insecticides from, the premises. Obtain professional pest control services or obtain license for application of commercial pesticide application. (insecticides discarded)
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03/26/2014 | Routine | |
- 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)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat, chicken and seafood stored above sauces and cooked food inside the 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline is Bering used to wash utensils. A wire scrub was found in the hand washing sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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. Two spray bottles of steel polish were found stored next to a slicing machine under a prep table on the cookline.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Store cleaning and other toxic chemicals away from food contact utensils to prevent contamination.
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08/13/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
-Provide lighting over the ice maker.
*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. | 06/03/2013 | Pre-Opening | |
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