The purpose of this visit was to conduct a Risk-factor inspection conjunction with a complaint investigation.
NOTE:
- The manager signed the Time as Public Health Control procedure agreement for food items (Garlic & Oil, Chicken Broth,Bean Sprouts, and Red tofu) on the wokline. The manager agrees to use TPHC record if the food items are not maintained at 41F.
- Discussed with manager about importance of having the handwashing sink available at all times. The manager will use a barrier between the prep table and hand sink to make sure the employees use the sink ONLY for hand washing.
- Provided cooling guidelines to the manager. Discussed the procedure during inspection.
- Active Managerial Control was discussed with the manager.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Chicken Skewers and cooked chicken were stored in the same container in Freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. DISCUSSED WITH THE MANAGER ABOUT POSSIBLE CROSS CONTAMINATION. THE FOOD ITEMS WERE SEPERATED AND STORED SEPERATLY.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Cooked Pork Curry in Migali (86F) determined to be stored in that unit over 12 HOUR.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCUSSED THE PROPER COOLING METHODS WITH MANAGER. PROVIDED COOLING GUIDELINE PRINT TO TRAIN EMPLOYEES. FOOD ITEM WAS DISCARDED.
- 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: Bean Sprouts (50F) in Migali refrigerator, Cooked Lettuce and Red Tofu (61F), Garlic & Oil (60F) on the side of Wokline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE PLACED IN THE TURBO-AIR 3-DR TO MAINTAIN 41F OR BELOW. DISCUSSED WITH THE MANAGER ABOUT THE COLD HOLDING AND TIME AND PUBLIC HEALTH CONTROL OPTION.
- 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: Cooked Pork, Peanut sauce with coconut milk in Migali 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. FOOD ITEMS WERE DATE MARKED. DISCUSSED THE PROPER DATE MARKING WITH THE MANAGER.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen was 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. REMOVED THE ITEMS FROM THE SINK AND MADE IT AVAILABLE TO WASH HANDS. THE MANAGER WILL PLACE SOME BARRIER ON THE HAND WASHSING SINK TO PREVENT THIS VIOLATION IN FUTURE.
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12/29/2015 | Risk Factor | |
As discussed, the following additional non-critical potential hazard/s were observed
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed foodservice employees conducting different tasks, including touching body parts (nose, & mouth), without washing hands & changing 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. The EHS discussed with the CFM the importance of proper handwashing and when handwashing is required.
- 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 hour: noodles cooling for over 10 hours in the unit #2 observed at 50°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. CORRECTED BY MGR. BY DISCARDING. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- 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: TOFU 44F & HM SALAD DRESSING 44F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF AND WILL USE AN OTHER REFRIGERATOR UNIT.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 3 compartment sink & wet wash cloths 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. Corrected.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. BOWLS TO TRANSFER RAW MEATS HAVE NO HANDLES AND THE SAME WORKER HANDS ARE USED TO HANDLE PLATES & BOWLS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned each time there is a change from working with raw foods to working with ready to eat foods. AQUIRE BOWLS/CONTAINERS WITH HANDLES, AS DISCUSSED. Fax the required proof purchase documents, including confirmation of corrections of alleged violation with-in 10 days, to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME, YOUR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX. THANK YOU.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen 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. Corrected. The EHS discussed with the CFM the importance of proper handwashing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. KITCHEN HANDSINK HAS ROLL OF PAPER TOWELS SITTING ON FOOD PREP. TABLE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. AS DISCUSSED, ROLL OF PAPER TOWELS MUST BE IN A HOLDER, TO NOT BE TOUCHED OR BE LIKELY TO FALL ON FLOOR BETWEEN USES (OR) YOU CAN SIMPLY USE, A STACKABLE PILE OF PAPER NAPKINS (STORED AS FAR AWAY FROM SINK AS PRACTICAL).
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08/18/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
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. ORAL & WRITTEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- 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 wet wash cloths 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. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. BOWLS TO TRANSFER RAW MEATS HAVE NO HANDLES AND THE SAME WORKER HANDS ARE USED TO HANDLE PLATES & BOWLS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. AQUIRE BOWLS/CONTAINERS WITH HANDLES, AS DISCUSSED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: The handwashing sink at kitchen is not producing warm enough water. 87F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen 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. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. ORAL & WRIITEN INFORMATION PROVIDED.
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03/04/2015 | Routine | |
Sanitizer for 3-Vat Sink: Quat.>200 ppm.
Back Door: Door has no screen door, so should not be left open for ventilation
No violation noted during this evaluation. | 10/03/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine food safety inspection
No violation noted during this evaluation. | 01/14/2014 | Routine | |
The purpose of th
is visit was to verify and discuss solutions to violations observed during inspection of 20-Sep-2013. All violations have been corrected. Acquisition of a new cooler and extensive re-organization of other cooler spaces has solved the problem of limited cooler space. Cooling methods have been improved. A log of receiving temperatures is being maintained. The small Moyer-Diebel heat sanitizing dishwasher has been disconnected and will be removed from the premises, as it is unable to deliver water of sufficient heat for repeated loads
No violation noted during this evaluation. | 10/11/2013 | Follow-up | |
Discussed preparation of foods mentioned in complaint with CFM and kitchen staff, and reviewed opportunities to improve processes. Conducted complete routine food safety inspection of establishment in conjunction with complaint response.
No violation noted during this evaluation. | 09/20/2013 | Complaint | |
The purpose of today's visit was to perform a routine food safety inspection in conjunction with a complaint inspection. Than you for assisting in this process.
All above violations should be corrected, and all critical and repeat violations must be corrected and not repeated, at the follow-up inspection on or about the date above. Failure to make such corrections and avoid repeat violations may result in further enforcement action. Each violation should be addressed individually and directly. In addition, three major concerns must be addressed: (1) consistent monitoring of food upon delivery to assure foods requiring refrigeration arrive at 41F or below and frozen foods in a frozen state (32F or below)
- Duties / Inspect Foods upon Receipt (corrected on site)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. DISCUSSED WITH CFM AND RECOMMENDED TEMPERATURE TESTING UPON RECEIPT, AND CHANGE TO NEW SUPPLIER IF NOT SATISFACTORY. AGREED TO BEGIN REGULAR TESTING OF TEMPERATURES.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSERVED ONE KITCHEN EMPLOYEE GOING TO DISHWASER STATION, WHERE DISHWASHER SPRAYED OFF GLOVES
Correction: EMPLOYEE THEN WIPED GLOVES WITH TOWEL FROM APRON AND CONTINUED FOOD PREPARATION.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED RICE SCOOP IN STAGNANT, NON-RUNNING WATER.
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.
- 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 PANANG COUUR SAUCE cooling for MORE THAN 2 hours in the MIGALI 3-DOOR REACH-IN COOLER observed at 82F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CORRECTIVE ACTION: SAUCE WAS DISCARDED.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large container of Panang Curry Sauce in overstocked Migali 3-door cooler, at 82F after more than 2 hours cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white rice in cooking/holding pot at 128F.
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. CORRECTIVE ACTION: RICE WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut eggplant in metal bowl on shelf at 60F
Correction: flour batter for tilapia in Migali 3-door reach-in cooler at 44F. In TurboAir 2-door prep cooler: top - red beans 45F, cooked mushrooms 44F
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: Thermometer in Turbo Air 2-door prep cooler was damaged and not readable.
Correction: Temperature measuring devices shall be designed to be easily readable. CORRECTIVE ACTION: REPLACE DAMAGED THERMOMETER.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following units were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment: Migali 3-Door Reach-In Cooler was very tightly stocked with cold holding foods, and with hot items for cooling
Correction: Turbo Air 2-Door Prep Cooler was also heavily stocked.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit for the 3-compartment sink.
- Manual Warewashing Equipment, Hot Water Sanitize, 171°F
Observation: The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was insufficient to pass a Thermolabel Test.
Correction: If immersion in hot water is used for sanitizing in a manual operation the temperature of the water shall be maintained at 171°F or above. CORRECTIVE ACTION: SERVICE DISH WASHING MACHINE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED SOULED SURFACES ON INTERIOR OF ICE MACHINE.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM WAS MAKING A DELIVERY ACCORDING TO EMPLOYEE.
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. CORRECTIVE ACTION: CFM RETURNED, AND STATED SECOND CFM IS NO LONGER EMPLOYED THERE
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink IN THE KITCHEN was measured at a temperature less than 100°F
Correction: MAXIMUM TEMPERATURE DURING INSPECTION WAS 88F.
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09/20/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
The Migali Reach-In Cooler and the 2- and 3-door Turbo-Air Prep Coolers need to be adjusted to a lower temperature during peak periods, when they are frequently opened and closed, to maintain a consistent 41F or below ambient temperature.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop stored in ice cooler and rice scoops in stagnant water.
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. CORRECTIVE ACTION: Utensils were moved.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under or near other sources of contamination. Observation: One employee was cutting raw chicken. Some was stored on a cutting board on a cart near the hand sink
Correction: more was stored near the 3-vat sink, below water level.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Panang Curry Sauce, in Migali Reach-In Cooler for 2 days, in a large metal pot with a metal top, at 61F.
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 (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Garlic in Oil next to cook top 70F
2. Spring rolls 44F, Panang Curry Sauce 61F in Migali RI Cooler
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. CORRECTIVE ACTION: Garlic in Oil moved to cooler. Spring rolls made at 11AM cooling to 43 at end of inspection after cooler adjusted
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observation: There was no test kit (strips) for quarternary ammonia for the 3-vat sink, and no test kit (strips) for chlorine (bleach) used for wiping towels.
Correction: Obtain a BLEACH, and a QUATERNARY AMMONIA test kit.
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04/19/2013 | Routine | |
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