The purpose of this visit is to conduct a follow up inspection. This inspection was conducted along side a supervisor.
Due to the violations that continue to exist enforcement policies were discussed with the owner. The establishment will resume the normal inspection schedule however should repeat violations be found then the enforcement process shall begin.
All violations and food safety rationale were discussed with the owner and recommendations were made to seek correction.
The owner was reminded that sleeping quarters are not permitted within the kitchen. Discussed how to prevent bare hand contact with ready to eat food by using utensils with handles. Any ready to eat product that was touched with bare hands was discarded during the inspection.
The owner must also discuss hand washing with staff and outline expectations to comply with food safety regulations. These items will be reviewed during the next inspection.
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection (repeated violation)
Observation: CFM does not demonstrate knowledge of food safety regulations and as a result has repeat violations.
Correction: Certified food manager must demonstrate food safety regulations at all times of operation to prevent food borne illnesses.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed slicers soiled with food debris, mechanical slicer with personal beverages stored on it
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Items were removed from the kitchen.
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11/20/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. There will be a follow up inspection to ensure all previous violations have been corrected. Previous repeat violations in an 18 month period will result in enforcement.
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection (repeated violation)
Observation: CFM does not demonstrate knowledge of food safety regulations and as a result has repeat violations.
Correction: Certified food manager must demonstrate food safety regulations at all times of operation to prevent food borne illnesses.
- 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 MANAGER CHANGING TASKS 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. EHS REQUESTED MANAGER WASH HANDS PRIOR TO RETURNING TO WORK.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Observed cooked beef stored directly on cardboard box lids while they are in the cooing process.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM discarded cardboard boxes and beef.
- 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 SCOOPER STORED IN STILL/STAGNANT ROOM TEMPERATURE 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. CFM REMOVED SPOON FROM THE WATER AND WILL CONSIDER ANOTHER OPTION. A NEW METHOD MUST BE IMPLEMENTED BY THE FOLLOW UP INSPECTION.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED OPEN SOY SAUCE CONTAINERS STORED ON THE FLOOR.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed slicers soiled with food debris, mechanical slicer with personal beverages stored on it
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Items were removed from the kitchen.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED FOOD RESIDUE AND DEBRIS ON THE WALLS, FLOORS, SHELVES, DOORS OF EQUIPMENT, AND ON CANNED FOOD CONTAINERS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Clean equipment/utensils were found stored at the WOMEN'S BATHROOM.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. EHS REQUESTED MANAGER REMOVE ITEMS FROM THE BATHROOM.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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. CFM provided paper towels at the handsink during the inspection.
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11/10/2015 | Routine | |
The purpose of this visit is to conduct a follow up inspection. Most of the violations have been corrected. Continue to clean daily as this should prevent accumulation of food debris on equipment. Remember that should there be repeat violations in an 18 month span then enforcement actions will commence.
Today EHS discussed the importance of keeping clean vegetables on appropriate food contact surfaces such as plastic, metal, steel. Cardboard is not a food contact surface. Keep a sanitizer bucket with a wiping cloth close to where food prep is occurring to facilitate cleaning.
The normal inspection will resume after this follow up inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: THE ESTABLISHMENT IS USING CARDBOARD BOXES AS FOOD CONTACT SURFACES.
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. DISCARD ALL CARDBOARD BOXES AND DO NOT USE AS TO STORE FOOD.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The cavity and 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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06/09/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A follow up inspection will be conducted to ensure the facility is increasing food safety awareness by correcting the violations that were unable to be corrected during the initial inspection.
A repeat violations within an 18 month period will result in enforcement actions.
During the follow up inspection a cleaning schedule must be demonstrated to ensure the restaurant does not return to previous practices.
Organize the storage area and if necessary reduce the amount of product in the deliveries.
Please contact me if you need further recommendations than the ones provided during the inspection.
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: Person in charge is not able to prevent cross contamination hazards, and unaware of sanitizing practices.
Correction: Become aware of food safety regulations to prevent food borne illnesses and implement in your establishment.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: observed fried wonton strips available for consumption stored in a cardboard box used for holding raw flank steak, fried wontons stored in a damaged container that is not clean.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. THE PERSON IN CHARGE DISCARDED THE WONTONS.
- 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. EHS SHOWED EMPLOYEE HOW TO SET UP A SANITIZER BUCKET TO STORE WET WIPING CLOTHES.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. OBSERVED GENERAL TSO'S CHICKEN COOLING ON RAW EGG CARTON TO DRAIN OIL.
Correction: DO NOT USE REUSE CARTONS USED FOR RAW FOOD STORAGE. During preparation, unpackaged food shall be protected from environmental sources of contamination. MANAGER REMOVED THE FOOD PRODUCT AND ALLOWED FOR COOLING ON A SHELF.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. OBSERVED MANY PLASTIC CONTAINERS THAT ARE BROKEN, DAMAGED AND ARE NO LONGER SAFE AS FOOD CONTACT SURFACES.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface. DISCARD ALL DAMAGED FOOD CONTACT SURFACE CONTAINERS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: THE ESTABLISHMENT IS USING CARDBOARD BOXES AS FOOD CONTACT SURFACES.
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. DISCARD ALL CARDBOARD BOXES AND DO NOT USE AS TO STORE FOOD.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: knives along the wall of the prep table, containers holding dry powders are soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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:
Refrigeration gaskets are soiled.
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 and 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. ALL REFRIGERATION UNIT DOORS AND HANDLES,
2. GRILL AND STOVE HAVE ACCUMULATED GRIME AND DEBRIS
3. INTERIOR OF REFRIGERTION UNIT FLOORS AND WALLS HAVE GRIME AND DEBRIS
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (repeated violation)
Observation: SINGLE SERVICE CONTAINERS USED FOR TO GO MEALS were found stored IN THE BATHROOM.
Correction: REMOVE SINGLE SERVICE ITEMS FROM THE BATHROOM. Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Critical: Plumbing / Maintained in Good Repair
Observation: The sink basin at the FRONT HAND SINK is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- 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. OBSERVED REFRIGERATION UNITS, PLASTIC CONTAINERS, CARD BOARD BOXES, UNUSED EQUIPMENT STORED THROUGHOUT THE FACILITY.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the
1. FLOOR IN THE KITCHEN UNDERNEATH COOKING AND REFRIGERATION EQUIPMENT
2. SHELVES USED TO STORE CLEAN DISHWARE IS NOT CLEAN
3. SHELVES USED TO STORE DRY GOODS IS NOT CLEAN
4. WALLS BEHIND THE COOKLINE AND AT THE PREP TABLE ARE NOT CLEAN
5. CEILING TILES ARE NOT CLEAN
.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/26/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Alleged Violation issued on August 6, 2014.
The following violation did not exist at the time of this follow-up inspection: 3-302.11(A)(1).
This inspection finds that you are in compliance with the requirements outlined in the Notice of Alleged Violation. No further enforcement action is required. The food establishment shall return to normal inspection frequency.
No violation noted during this evaluation. | 08/18/2014 | Other | |
The purpose of today's visit was to conduct a routine inspection. Please fax a third party service report within 5 calendar days for the Display Cooler observed holding above 41F. EHS provided manager with and discussed the following handouts: Prevent Cross Contamination in English, Chinese and Spanish Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log, Food temperature Log, Time and Temperature Reminders, Cooling log and sign in English and Spanish and cooling methods in English, Spanish, Chinese.
- 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 shell eggs being stored above vegetables in Beverage Air 1DR Display Cooler,
2) Observed raw chicken being stored above vegetables in Vulcan Walkin Cooler,
3) Observed raw shrimp being stored above soy sauce in Vulcan Walkin 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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------rice scoop being stored in still/stagnant room temperature 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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: -------different types of raw meats being thawed at room tempearture.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------observed cooked general tso chicken being cooled in large metal bowl covered with plastic wrap in Walkin Cooler. observed spring rolls with cooked filling being cooled stacked in several layers in Walkin Cooler. Observed garlic in oil mixture prepared one hour prior sitting out at room temperature along the cookline.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs. Also observed raw shell eggs being stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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: ----------Beverage Air 1DR Display Cooler observed holding at 48-50F.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Inside/outside of cooler doors,
2) Gaskets of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed boxes of single service to-go containers being stored on the floor in the ladies customer restroom.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed back screen door has holes and back screen door does not close tightly
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Under cookline.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/11/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- 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 beef being stored above bean sprouts in Vulcan walkin cooler,
2) Observed raw chicken being stored above cabbage in Vulcan walkin cooler,
3) Observed raw chicken being stored above cooked items in True 2DR upright freezer.
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:-----True 1DR Display Cooler and prep cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the 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 sanitize basin with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 25 to 200 ppm total chlorine when tested using the appropriate test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Door handles on True 2DR upright freezer,
2) Inside door of True 1DR Display Cooler,
3) Knife holder on wall..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/23/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
EHS provided a review and handouts for the following:
1. Cross contamination sheet.
2. Employee health red folder to maintain signed sheets for employees
3. Cooling requirements
4.
NOTES:
Water Heater: AO Smith
- 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. Observed an employee drink stored on a can of bamboo shoots at the prep area.
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.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Observed three dented cans of bamboo shoots on a shelf along with nondented cans near the prep area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken stored above celery and cabbage in 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the walk in refrigerator
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Rice scoops stored in 78f water near rice maker.
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.
- 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. Observed a bag of sugar stored on floor near back door. Also observed celery stalks stored directly on floor of walk in refrigerator and shelves of walk in refrigerator and touching sides of wall of walk in refrigerator
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. The celery was relocated to the glass display refrigerator in the back. Manager will elevate the sugar.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: maintaining cooked gen tso chicken in a bowl at the cookline.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located at the front part of the glass door display cooler in the back.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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 no sanitizing solution in wiping cloth buckets
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm. Two buckets assembled during inspection.
- 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: Interior of refrigeration and freezer units, gaskets of the prep refrigerator and walk in refrigerator, non food contact surfaces of the hobart mixer and non food contact surfaces of the ice machine.
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.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Single service containters stored in boxes on floor in back area near water heater.
Correction: Elevate all items at least 6 inches off floor on approved shelving.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Clean equipment/utensils were found stored at the bathroom in boxes.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door of women's bathroom is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door as the door has holes in the screen and does not seal when closed.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following areas are in need of cleaning: Floor/wall junctures-corners, areas under the cookline, sides of cookline equipment, walls of walk in refrigerator.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials such as WD-40 stored on a shelf along with food near prep area and this is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/21/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
NOTES:
Water Heater: AO Smith
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw pork and shrimp over cooked pork, vegetables.
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.
- 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 3-vat sink with a concentration of 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. Cardboard lining shelves in freezer.
2. Inside freezer.
3. Clean outside of freezer/refrigerator doors.
4. Outside of containers of flour/cornstarch/sugar, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Fortune Gourmet, 5706 Pickwick Rd, Centreville, VA 20121 »