- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Food handler rinsed only at prep sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound at a handsink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Do not use prep sink for handwashing.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Dipper well is broken.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice (bowl of rice on counter top 99F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dipper in dipper well that is turned off.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink was turned off, both hot and cold water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of medicine and soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of medicines and soap must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED 3 TIMES.
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01/21/2016 | Routine | |
Maintain the corrected items as corrected. Non-food grad containers - some still in use - instruct staff to switch to the new containers.
Note: observed cases of raw product stored near the three vat sink from a shipment that arrived about an hour ago -> instruct staff to put shipment away immediately if not using the food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink containers.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: Inadequately cooked food - shrimp.
Correction: Continue to cook the shrimp to heat all parts to 145°F or above for 15 seconds.
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09/30/2015 | Follow-up | |
LEx 1152725
A complaint was received that stated that a party of five customers became ill after consuming a meal at this facility. The operator was present and he indicated that he was not contacted by the Complainant but had seen a review on a social media site that contains similar information as the complaint.
Employee health policy was posted and operator indicated that staff had been trained on this topic.
Operator provided sales numbers for all foods ordered upon EHS request.
Facility opened for business on September 14. First day of prep on the 12th. No employees have called out sick or left early in between the first day of prep and the day of the complainants meal.
No violation noted during this evaluation. | 09/23/2015 | Complaint | |
Correct the remaining items today, maintain the corrected items as corrected. Non food grade containers used for food storage - this was discussed at preopen - remove these containers from the facility prior to follow-up. PIC unable to produce food thermometer - obtain - calibrate and use - 24 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers and employee food improperly stores (bag of French fries on top of food wrap box).
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment and to eat in designated areas only.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw chicken in very close proximity to fried tofu.
Correction: Protect food from cross contamination - separate preparation of foods using time and space.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Inadequately cooked food - shrimp
Correction: Continue cooking the food to heat all parts to 145°F for 15 seconds.
- Critical: Cooling*
Observation: Multiple foods improperly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours or from 135°F to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The kitchen handsink is blocked by a cart.
Correction: Remove the items blocking access and maintain access at all times.
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09/23/2015 | Routine | |
Temporary solution implemented for door heater - new part on order - finish correcting the part within 90 days. All other items noted during the previous inspection have been corrected.
Facility approved for permit.
Wash, rinse and sanitize all food contact surfaces prior to starting food operations.
No violation noted during this evaluation. | 09/10/2015 | Pre-Opening | |
Correct the following items and call for a reinspection.
Drip from door heater area of walk in cooler doorway.
Pipes at ice machine are not provided with air gap.
Grout missing at 2 sides of floor sink at bar.
Trim/seal/caulk as needed - trim at left edge or rear kitchen exit, top edges of bar handsink splash guard.
Labels not removed from previous use of cabinet.
Please remove non-food storage containers from kitchen area.
Reviewed employee health policy and Health Department expectations (risk factors form) with owner and chef. Provided employee health handouts.
No violation noted during this evaluation. | 09/09/2015 | Pre-Opening | |
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