Observed/Discussed with Person in Charge:
1) Hair Restraints.
2) Restroom cleaning schedule.
3) Good coverage of stored foods.
4) Egg rolls in RIC @ 53F, in process of cooling (within time/temp parameters). Equipment temperature @ 38F.
5) Date marking requirements.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over shredded raw vegetables in a ready-to-eat (RTE) form in the refrigeration unit.
Correction: Shredded vegetables to be used in cooked meals, however currently in ready-to-eat form. Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/03/2016 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Food storage in WIC.
2) Obtain thin-stem thermometer.
3) Food grade storage bags.
4) Hair restraints.
5) Interior cleaning schedule of RIC units.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and beef stored over or adjacent to RTE vegetables that may cause cross-contamination. Operator to re-organize WIC.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/20/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) No interior hood lighting at fryer/grill. Existing condition.
2) Facility in process of re-locating interior HVAC air handling unit currently located on top of WIC/WIF to roof exterior.
3) Good holding temperatures observed.
4) Facility has increased cleaning schedule.
5) Observed good employee hygiene practices.
6) Minimal date marking, most food product cooked from raw.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed plastic container with no handle inside of steamed rice cooker.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several boxes of food stored on the floor of the Walk in Cooler.;PIC moved as space allows. Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Outer Openings - Protected
Observation: Observed rear exit screen door with gaps along side/bottom (not tight fitting), tears in screening and front door propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwashing sign in the customer bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/30/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) ServSafe Credentials.
2) 3 Compartment sink.
3) Rear handwash station.
4) Date marking requirements.
5) Consumer Advisory requirements.
6) Rear exit door screening.
Abbreviations: WIC = Walk in Cooler, RIC = Reach in Cooler, Prep = preparation.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed plastic bowl with no handle inside of steamed rice cooker.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The 3 compartment sink was observed not in use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Observed the handwash station in the warewashing area filled with plastic wrap.
Correction: The handwash facility identified above is to be used for washing hands only. Facilities does have additional handwash station near the cook's line.
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09/02/2014 | Risk Factor | |
Discussed with Person in Charge:
1) Food Manager/Handler certificate.
2) Lighting at grill/fryer.
3) Good cold/hot holding temperatures.
4) Observed proper thawing techniques.
5) 3 compartment sink & sanitizing buckets @ 100ppm chlorine.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Package Integrity* (corrected on site)
Observation: Observed several dented cans in dry storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Person in Charge removed dented cans from service.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed plastic container with no handle inside of steamed rice cooker.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) vegetables in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Interior/shelving of Display Reach in Cooler, outside surfaces of fryer units, frost buildup on interior of white chest freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the handwash station in the warewashing area filled with plastic wrap.
Correction: The handwash facility identified above is to be used for washing hands only
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employee jacket hanging on baking tray rack containing food product.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair: Observed ceiling water leak adjacent to warewashing station and rear exit door, observed several ceiling tiles left open above Walk in Cooler/Freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: Floors under fryer/grill units, vents along front of fryer/grill unit.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/03/2014 | Routine | |
Observed egg rolls in the WIC cooling two hours after cooking at 41'F.
Discussed with operator: 1. ensure the hood baffles are cleaned frequently to prevent grease buildup and therefore possible cross contamination of potentially hazardous food items. 2. ensure the containers of potentially hazardous foods that are cooling are not overfilled. Operator has done a good job correcting all the hazards noted in the Food Establishment Inspection Report for the routine inspection conducted January 23, 2013.
No violation noted during this evaluation. | 02/15/2013 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Gave operator a Send Sick Employees Home Now information sheet.
Discussed with operator: 1. ensure proper cooling methods are being followed 2. maintain a high level of cleanliness throughout facility. Observed good food storage, cooking and hot holding temperatures, and date marking during this inspection.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed knives stored between the prep unit and the prep table.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed several sheet pans of uncovered chicken on a storage rack stored next to the back door, the mop sink and the water heater. Observed cooling chicken relocated to the WIC.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg rolls @ 44'F in the small black RIC - cold holding at improper temperatures. Observed egg rolls relocated to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. hood system 2. interior of the fry cabinets 3. prep table next to the fry cabinets
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers, above the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning. 1. floor and floor drain under the wok station 2. gas pipes between the wok station and the BBQ stove
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer concentration level in the 3 compartment sink measured over 200 ppm. Corrected to 100 ppm.
Correction: Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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01/23/2013 | Routine | |
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