The purpose of this visit was to conduct a risk factor inspection.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the bar area is blocked, 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.
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12/09/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed proper cooking temperatures and thawing methods.
Manager will send invoice within 10 days of repair for 2 door refrigeration unit located by back entrance way.
- 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. Personal drinks were discarded at time of inspection.
- 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 cooler and 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.
- 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:beans sprouts, shrimp inside of 1dr prep cooler on cookline and beef inside of 2dr prep cooler located at back entrance.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Beans sprouts, shrimp beef were cooled down at time of inspection.
- 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: 2dr prep cooler located near back entrance
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2dr prep cooler located by the back entrance
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.
- 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: cart where drink supplies are stored and blender stored on cart
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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06/18/2015 | Routine | |
NOTE: All food items observed prepared day of or night before to be used within 24 hours.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED ICE BIN FOR DRINKS WITHOUT LID COVER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM PLACED TEMPORARY LIDS ON TOP OF ICE BIN.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site) (repeated violation)
Observation: Observed medicine cream stored in such a way that they could contaminate food in the Continetal 2DR UCR refrigeration unit.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. CFM REMOVED ITEM FROM FOOD REFRIGERATION UNIT.
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10/30/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection.
Provide copies of the update menu and lunch menu with the asterisk on the items that the consumer advisory applies to within 10 days. Send the information via fax or email to my attention.
Dishmachine: Chemical
- 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: ICE CONTAINER AT THE WAITER STATION IS NOT COVERED.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER COVERED ICE CONTAINER.
- 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: SUGAR, SALT, FLOUR, SPICES, SAUCES.
Correction: LABEL FOOD CONTAINERS.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. MANAGER LABELED ALL FOOD CONTAINERS.
- 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: WIC: Beef brisket, beef broth containers
Correction: LABEL ALL FOOD HELD MORE THAN 24 HOURS WITH DATE OF PREPARATION.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. MANAGER LABELED FOOD.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Pho on the lunch menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: PROVIDE AN ASTERISK (*) ON EACH ITEM THAT MAY BE UNDERCOOKED. 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed medicines, vitamins, cell phones, and sewing needles stored in such a way that they could contaminate food in the food preparation station and the bar beverage station.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. MANAGER REMOVED ALL PERSONAL ITEMS FROM THE FOOD PREPARATION AREAS.
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05/07/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager is aware of the complaint and states that due to construction immediately behind his restaurant it is creating an issue with the trash pickup, however the problem is now resolved because the construction of the wall is complete, therefore the construction debris no longer exists. The manager demonstrated a contract with a trash removal company that has scheduled picks at regular intervals. The food trash is maintained in plastic trash receptacles and the cardboard boxes are broken down and contained in large plastic bags. The trash is kept outside on a concrete slab and on a pebble surface in containers. The complaint is not confirmed during the inspection.
No violation noted during this evaluation. | 05/07/2014 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice on counter 54F, Chicken broth on front of stove 84F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Put both in refrigerator.
- 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: Carrots in H2O 45F, Beef 45F, Chicken 45F @ #3, Tomatoes 47F,Shredded carrots 43F, Pork 43F @ #4
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. Moved to bottom of refrigerator to cool more and gaps at top closed.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Nothing in any refrigerator is date marked including chicken, beef, sauces.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Literature again provided.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth bucket with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/26/2013 | Risk Factor | |
This is a follow-up inspection to the routine inspection performed on 7-23-2013 and a subsequent follow-up inspection done on 8-6-2013. Two items were not correct (faxed receipts of repair work showed work completed) and were checked today. Corrected violations were removed. GREAT JOB! Please remember, The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene, including hand-washing and glove changing, to help prevent food-born illness.
No violation noted during this evaluation. | 08/09/2013 | Follow-up | |
This is a follow-up inspection to the routine inspection performed on 7-23-2013. Corrected violations were removed. PLEASE REMEMBER
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Beef, Chicken @ #2 - 46F, 44F
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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. CAN OPENER MUCH CLEANER.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. AT THE END OF EVERY DAY THAT THE CAN OPENER IS USED, CLEAN IT.
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08/06/2013 | Follow-up | |
- 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. MUST SHUT OFF FAUCET HANDLES WITH PAPER TOWEL, NOT CLEAN HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: RICE @ 125.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ONLY PUT WARM OR HOT RICE IN RICE HOT HOLD DEVICE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Fish sauce @ #2, Shrimp @ #4
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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. CAN OPENER AND UNDERSIDE OF LID OF ICE MAKER.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at BOTH LOCATIONS WERE blocked, 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.
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07/23/2013 | Routine | |
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