The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means of incorporating Active Managerial Control (AMC):
1. Use the same Time as a Public Health Control (TPHC) recording system for bean sprouts kept at cookline
2. Train employees on proper dishwashing procedures (wash, rinse, sanitize). Monitor sanitizing procedure to ensure all food contact surfaces are visibly clean prior to storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: AT COOKLINE- BEAN SPROUTS (51F).
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. BEAN SPROUTS PLACED UNDER TIME AS A PUBLIC HEALTH CONTROL
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES ON MAGNETIC STRIP NEAR 3-VAT SINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. KNIVES WASHED, RINSED, AND SANITIZED DURING INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink NEAR THE 3-VAT SINK being used TO STORE PLASTIC PITCHERS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. PITCHERS REMOVED FROM 3-VAT SINK.
- 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 CAN OF PESTICIDE BEING STORED IN CHEMICAL STORAGE ROOM.
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. SPRAY CAN OF PESTICIDE DISCARDED BY PERSON IN CHARGE.
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03/10/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed cooling procedures.
Manager will clean and paint exterior door, remove non-approved wood from front of the flat top grill and remove or clean cutting board at front of 1dr prep unit based on pre-opening inspection.
The facility is using time as a public health control for the following items: wings, general tso chicken, french fries, egg rolls and eggs.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in freezer.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood attached to the front of the flat top grill
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the 1dr prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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: inside of walk-in freezer
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.
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07/29/2015 | Routine | |
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