This is a follow-up inspection to check cleaning and pest control efforts. Cleaning has improved greatly. Continue efforts to maintain facility in clean and sanitary condition. Please email/fax most recent pest service reports to EHS since they could not be located at time of visit. No live pests observed at time of evaluation. Please renew Hampton Certified Food Manager's certificate. 4/4/2016 Pest Control Service report was faxed to HHD with service date of 3/4/2016.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair and beard 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken egg roll filling (45*) and bean sprouts (45*) in the reach in refrigerator are cold holding at improper temperatures.
Correction: Cold hold these foods at or below 41*. The unit appears to be fully stocked and air flow may be challenging. Try adjusting the thermostat and also moving stock around. Try keeping raw/ready to eat vegetables on one side and proteins on the other.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Tip sensitive food thermometer not provided to measure internal food temperatures of thin-massed, patty-like foods.
Correction: Provide a tip sensitive (or digital) food thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips are not provided.
Correction: Obtain quaternary ammonia test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/01/2016 | Follow-up | |
All food temperatures observed are internal. EHS to return in about 30 days (April 1, 2016) to check cleaning and pest control efforts.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair and beard 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
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Rice paddle and levered scoop stored in standing water.
Correction: Corrected. Discontinue storing in-use utensils in standing water
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken egg roll filling (45*) and bean sprouts (45*) in the reach in refrigerator are cold holding at improper temperatures.
Correction: Cold hold these foods at or below 41*. The unit appears to be fully stocked and air flow may be challenging. Try adjusting the thermostat and also moving stock around. Try keeping raw/ready to eat vegetables on one side and proteins on the other.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Facility has not maintained a written policy for using time as a public health control.
Correction: EHS has a copy of the policy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive food thermometer not provided to measure internal food temperatures of thin-massed, patty-like foods.
Correction: Provide a tip sensitive (or digital) food thermometer.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips are not provided.
Correction: Obtain quaternary ammonia test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple nonfood contact surfaces are not clean such as:
1) legs of cookline equipment
2) sides/exterior surfaces of cookline equipment
3) shelf supporting the char grill
4) cart storing seasonings/condiments (adjacent to the hand sink)
5) shelf/support at fryer for breading
6) under side legdes of wok line
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls throughout but especially at three compartment sink area
2) floor below cook line
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests--multiple live roaches observed in hand sink.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead roaches were found on the premises on wall along three compartment sink and hand sink (see underside of sinks) and on equipment.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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03/01/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some of the GRP's observed are as follows: no digital/ tip sensitive thermometer, quaternary ammonia test strips not available, some dead roaches were seen in corner by ice box, the bamboo weaved tray is not cleanable/durable and should not be used in the facility (a plastic tray that can be washed can be bought, the gaskets to some refrigerators were soiled, the door to kitchen is soiled, the facility is overall maintained clean, but the floor is soiled under cookline.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and Half (50*F) in the display refrigerator cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The operator said they will not use this unit to store any more potentially hazardous foods until this unit is cold holding foods at 41*F. Servicing may be required.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (garlic and oil).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The ice machines interior inner lip under the ice maker has debris hanging from the surface.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Tracking Powders - Pesticides* (corrected on site)
Observation: Tracking powder pesticides are being used in the establishment
Correction: Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared. Facility will clean up powder and not put it down anymore.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on shelf with/above single service articles for food service.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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08/13/2015 | Risk Factor | |
all temperatures observed are internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as: 1) providing a tip sensitive/digital thermometer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in ice bath such as cut tomato (48*), bean sprouts (44-45*), and cooked chicken (44*) are cold holding at improper temperatures.
Correction: The ice bath is insufficient. Ice must completely surround the food container to the level of the food. Cold hold at or below 41*. Advised to keep containers of eggs on top rail at 41* or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Ready to eat containers of chicken broth and various curries are not labeled with a use by date.
Correction: Label products for use within 7 days including day of preparation.
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02/13/2015 | Risk Factor | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The registered CFM (certified food manager) is no longer at this facility--part time or full-time. The person in charge is not demonstrating active managerial control over the 5 risk factors for foodborne illness.
Correction: Provide a full time CFM who can demonstrate active managerial control over the 5 risk factors for foodborne illness. This person shall monitor critical activites in the food operation, take the necessary corrective action when required, and verifying that the actions taken control the 5 risk factors.
- Person in Charge (repeated violation)
Observation: Permit to operate not posted.
Correction: Post in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various noodles (55-57*) and bean sprouts (62.3*) are cold holding at improper temperatures.
Correction: Cold hold at or below 41*. Advised to USE LESS product. It will be easier to cold hold these items with less product. Also, ice shall be replenished as needed to these containers AND additional ice needed in ice bath--the ice MUST SURROUND THE CONTAINER TO THE LEVEL OF THE FOOD.
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple non-food contact surfaces are not clean, especially both carts at the cookline, cookline equipment exterior, drip trays, and shelving. This has improved since last visit.
Correction: Clean.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand sink at the cookline.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls are not clean around/below the cookline and the floors are not clean behind the homestyle freezer and below the reach in refrigerator and freezer. Much improved.
Correction: Continue efforts in cleaning.
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10/17/2014 | Follow-up | |
All food temperatures observed are internal.
This was an unsatisfactory evaluation. A Notice of Alleged Violations to be issued. A follow inspection will be conducted on or around 10/17/2014. All risk factor violations shall be corrected at that time as well as effective measures to control/eliminate roaches.
EHS will be providing a risk control plan to identify each critical risk control violation and specific corrective actions the operator will use to address them.
Cautioned operator that once State Food Regulations have been updated to the 2013 FDA Model Food code, cut leafy greens such as cabbage and lettuce shall maintain at or below 41*. Currently, observed cut cabbage and cut lettuce on ice at 41-41*
- Critical: Demonstration of Knowledge*
Observation: The registered CFM (certified food manager) is no longer at this facility--part time or full-time. The person in charge is not demonstrating active managerial control over the 5 risk factors for foodborne illness.
Correction: Provide a full time CFM who can demonstrate active managerial control over the 5 risk factors for foodborne illness. This person shall monitor critical activites in the food operation, take the necessary corrective action when required, and verifying that the actions taken control the 5 risk factors.
- Person in Charge
Observation: Permit to operate not posted.
Correction: Post in public view.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed--food employee rinsed hands off in the three compartment sink before putting on gloves to handle food.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves to engage in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee rinsed her hands off in the three-comparment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open personal canned beverage improperly stored on the make table rail where it could contaminate exposed food.
Correction: Corrected. Store personal beverages in a closed beverage container or designated area away and BELOW food and food contact surfaces. When drinking from an open beverage, employees shall wash hands after taking a drink before handling food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee blew into disposable gloves prior to putting them on to handle food--EHS intervened before contaminated gloves could be worn.
Correction: Corrected. Advised employee to 1) discard the gloves AND 2) to discontinue the practice of blowing into gloves before use.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Live roaches found in bulk flour.
Correction: Ensure food is safe and unadulterated. The flour was discarded at time of evaluation.
- Critical: Food - Preventing Contamination When Tasting* (corrected on site)
Observation: An employee observed reusing a utensil to taste food--EHS was able to intervene before spoon could be reused.
Correction: Food employees may not use a utensil more than once to taste food that is to be sold or served.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: A food employee used gloved hands to handle raw chicken and then proceeded to handle ready-to-eat chicken with the contaminated gloves.
Correction: Corrected. Advised employee to remove the gloves after handling raw animal foods, wash her hands, and then put on new gloves to handle ready to eat food. The ready to eat chicken was reheated over 165*.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice paddle and levered scoop stored in container of water and ice scoop handle lying on ice at service station.
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 various noodles in water and beans sprouts in water were not adequate.
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.
Corrected by adding ice as an ingredient and setting up proper ice bath. REMEMBER, A PROPER ICE BATH IS SET UP IN SUCH A WAY THAT THE ICE COMPLETELY SURROUNDS THE FOOD CONTAINER TO THE LEVEL OF THE FOOD.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil (80*) and container of chicken broth (60* +) on cart next to cookline are cold holding at improper temperatures.
Correction: The garlic and oil was on the cart overnight and was discarded after EHS recommended. The chicken broth was removed from refrigeration prior to opening. Advised to cold hold these items at or below 41* or to implement a proper time as a control policy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat foods such as chicken broth and prepared curries are not labeled with a use by date.
Correction: Ready to eat foods that are held for 24 hours or longer shall be labeled with a use by date of 7 days begining with the date of preparation as day one.
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple non-food contact surfaces are not clean, especially both carts at the cookline, cookline equipment exterior, drip trays, and shelving.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board and pot.
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. The three compartment sink was set up properly prior to my arrival but the employee(s) were only sanitizing dishes and utensils and not food equipment. Advised employee that ALL food contact surfaces shall be sanitized in chlorine sanitizer solution with a contact time of at least 10 seconds after cleaning.
- Kitchenware and Tableware
Observation: Unwrapped forks, or spoons were not stored with the handles up in the utensil caddies adjancent to the restrooms.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand sink at the cookline.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas
Observation: Employee belongings are stored with food, food contact surfaces, and equipment in the storeroom.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls are not clean around/below the cookline and the floors are not clean behind the homestyle freezer and below the reach in refrigerator and freezer.
Correction: Clean.
- Critical: Pests-Controlling Pests*
Observation: Mulitple live roaches were found on the premises--facility does have routine pest services conducted by a certified pest control operator
Correction: however, current efforts are not sufficiently effective. Recommend increasing pest control services and following advice/instruction from pest control operator.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Many dead or trapped roaches are found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Raid Ant and Roach insecticide is stored with food and food contact surfaces.
Correction: Corrected by discarding. Chemicals shall be stored separately and/or BELOW food, utensils, equipment, linen, and single service.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator and homestyle Raid Ant and Roach spray is not being used in accordance with law or the manufacturer's use directions.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Insecticides must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Insecticide discarded at time of evaluation.
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10/02/2014 | Routine | |
Follow-up during next routine evaluation or as needed.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Bean sprouts and noodles in ice bath are cold holding at improper temperatures (55-58*).
Correction: Correction in progress. Advised to provide ice in the buckets of the food since the water from the tap is not dispensed at or below 41*. Advised to only fill the containers with half the volume to better maintain food at or below 41*. Continue efforts to cold hold sprouts and noodles at or below 41*.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Ice bath insufficient to keep pht/tcs foods (potentially hazardous/time-temperature control for safety) cold holding at or below 41*.
Correction: Discontinue filling buckets full of food products. The ice must surround the container of the food to the food level to ensure all parts of the food is cold holding at or below 41*.
- Non-Food Contact Surfaces (repeated violation)
Observation: Chargrill and underside ledges are not clean.
Correction: Clean.
- Outer Openings - Protected
Observation: Back door propped open (due to problems with AC).
Correction: Advised that door acnnot be propped open without proper protection such as screen or air curtain.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structures are not clean (floors, walls).
Correction: Cleaning has improved since routine evaluation 3/19/2014
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Personal items (purses) stored with packaged food in storeroom.
Correction: Store personal belongings separate from food, food contact surfaces, equipment, utensils, linen, and single service.
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04/08/2014 | Other | |
all food temperatures observed are internal.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee at cook line with gloves on hands brushed hair back from her face and failed to remove gloves and wash hands.
Correction: Corrected. Advised employee that she may not have been aware that she just touched her face but that since her gloves became contaminated she must remove gloves and wash hands prior to beginning food preparation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was eating an egg roll at the cookline and personal coffee in to-go cups are stored where they can drip or spill onto clean plates and bowls.
Correction: Corrected. Advised that employees shall eat in a designated area that will not contaminate exposed food, utensils, equipment, linens, and single service. Personal beverages shall be stored in a manner so they do not contaminate exposed food, utensils, equipment, linens, and single-service. Suggested storing personal beverages in a spill-proof container. Also, if not drinking from a covered beverage with a straw, hands are to be washed after drinking when handling or preparing food.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Two bunches of lemongrass stalks in the undercounter refrigerator are moldy and unsound.
Correction: Corrected. Operator discarded immediately. Advised to go through refrigeration units and discard items that are no longer deemed safe and in sound condition.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: 1) In-use scoops are stored in standing water next to soup and rice cooker.
2) Handles of scoops are buried in the contents of the ice machine in kitchen and the cooler at the service station.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Cloth towels are being used to wipe out the woks at the wok line--they are "dry" and not stored in a sanitizer solution.
Correction: Dry cloths are to be used only to wipe food spills from tableware and carryout containers. Since the cloths used at the wokline are used for food contact surfaces, they become soiled and can become breeding grounds for pathogens that could be transferred to food. Advised that when using dry cloths for this purpose they are to be used once and then placed in dirty laundry bin OR to use disposable paper towels, discarding the paper towel after each wiping of the wok.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: garlic and oil on cart at 66*
Correction: bean sprouts in ice bath at 52-53*
- Cooling, Heating, and Holding Capacities
Observation: The ice bath is insufficient to cold hold phf/tcs foods at or below 41*--The large containers of bean sprouts and noodles were sitting on the ice in the cooler
Correction: Advised when storing phf/tcs foods on/in ice, the ice must come up around the container to the level of the food in order to cold hold phf/tcs foods at or below 41*. Also suggested using metal pans instead of plastic or styrofoam. Also suggested storing smaller amounts of bean sprouts and noodles--the container of bean sprouts were filled completely to the top of the bucket. Other approved methods also include adding ice to the water in the food containers.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are separating from the wall at the service station and the men's restroom.
Correction: Seal the hand sinks to the walls.
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple non-food contact surfaces are not clean to include:
1) surfaces of both food carts at the cookline
2) wire racks above the three compartment sink
3) shelf liner lining storage racks in storeroom
4) underside ledges of the char grill
5) surface directly below char grill
6) sides of fryer
7) char grill prep table shelf
8) interior of fryer cabinetry has some grease residue
9) door gaskets of make table and three door undercounter refrigerator (one door gasket split)
Correction: Clean these surfaces as frequent as needed and maintain non-food contact surfaces in clean condition.
- Indoor Areas - Surface Characteristics
Observation: The ceiling tiles in the storeroom are not washable.
Correction: Upon staining or poor repair replace the tiles with washable tiles.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted at hand sink indicating employees must wash hands.
Correction: Post signage.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat and/or drink, is located so that it does not protect food from contamination--the prep table by the back door is being used for catchall purposes--beverage storage, non-kitchen related storage, and preparing and packing take out orders.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors are not clean throughout the kitchen.
Correction: Maintaint the physical structures clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink and fixtures not clean at the cookline.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Few live roaches were observed on the cart to the left of the make table--insect harborage conditions exists.
Correction: Use approved methods to control pests in the food facility. Per operator, food facility is being treated by Home Paramount on a monthly basis, sometimes twice a month. Remove pest harborage conditions i.e. CLEAN majority of equipment and non-food contact surfaces to remove pest food sources.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the premises and non-food contact surfaces of equipment.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment--see storeroom and knives on magnetic knife rack by fryer freezer (and are nto clean).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/18/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: container of lime wedges and jar of paste sitting on food toplines of prep refrigeration unit
Correction: do not sit one container/ product on top of another without a food grade cover to seperate
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bagged onions and sugar on the floor
Correction: store product > 6 inches off the floor
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant of the handsink and wall of handsink at entry to kitchen is stained / mildewed
sealant at the wall - wait station seam is split
Correction: remove mildewed sealant and reapply new sealant
seal in a smooth seam the wait station counter
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board blue surface scored
prep refrigeration cutting board stained / scored
Correction: replace blue cutting board
plane down sandwich board to smooth and clean surface
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of soft plastic containers
Correction: containers which are pliable with finger tips may not be reused
- Non-Food Contact Surfaces (repeated violation)
Observation: gaskets of the prep refrigeration unit and under counter refrigeration unit are dirty
sides and back plate of the wok drip tray area are dirty
the divider at the 3 compartment sink and divider of the handsink are splattered
joint of the faucet over the wok line is dirty
vent filters are dirty
lower level under the char grill is dirty
top of the plate shelf is dirty
Correction: clean clean clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: blue cutting board located at the faucet of the handsink at the entry to the kitchen
Correction: do not store cutting board at the faucet of any sink
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: foil to go trays not protected sitting on top of upright freezer
Correction: store with food contact side facing down or with the plastic bag over the pans
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpsters open
Correction: maintain dumpsters closed . NOTE -- dumpsters shared by multiple storefronts in a small strip shopping center
- Physical Facilities in Good Repair
Observation: wall behind the dry good shelving ( canned goods ) the paint is peeling
Correction: repaint to wall to restore to smooth and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floors dirty throughtout ---
wall dirty at the joint of the 3 compartment sink and wall divider of handsink
wall at the mop curb is dirty / splattered
Correction: clean
|
01/15/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed bare hand contact ---one person slicing limes and another "arranging " product on a plate out of the fryer
Correction: instructed both staff members that they must wear gloves when handling any product that will not be cooked after handling or be using a suitable utensil.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: bag of dry good in chef
Correction: s organizer drawer , container of dry good on the same organizer and containers of dry goods located on top of plate shelving unit over under counter refrigeration unit are not labeled
- Food Storage - Clean and Dry Location (repeated violation)
Observation: bag of sugar on floor of storeroom
Correction: store > 6 inches off floor
- Wood, Use Limitation (repeated violation)
Observation: bamboo cook items in storeroom
Correction: bamboo is not approved under the regulations . Remove from facility
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: handles of scoops of dry goods in storeroom are missing
cook pan on stove bent & split
Correction: replace damaged equipment
- Temperature Measuring Devices (repeated violation)
Observation: thermometers not provided at the doors of both under counter refrigeration units
Correction: provide thermometers accurate to 2 degrees to be located by the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: caulk at handsink near door to dining room is dirty
caulk at wait counter & wall is slightly split
Correction: clean out / bleach out caulk at handsink
patch caulk at the wait line counter & wall
- Equipment - Cutting Surfaces (repeated violation)
Observation: blue cutting board badly scored
cutting board prep refrigeration unit stained and scored
Correction: replace the damaged blue cutting board
plane down prep refrigeration cutting board to smooth and clean surface
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of soft plastic pliable containers
Correction: plastic containers that are pliable and flexible are not reusable
- Non-Food Contact Surfaces (repeated violation)
Observation: >>soap and paper towel dispensers at cookline handsink are dirty
>>shelving over the 3 compartment sink and over homestyle upright freezer are dirt
>> table under char grill is dirty
>> ledges to each side of drip tray in cook wok units are dirty
>> PVC lines under 3 compartment sink are dirty
>> gaskets and interior doors and the frame of the doors of the prep refrigeration unit by rear exit door are dirty
>> gaskets black under counter refrigeration unit ( under plate storage shelving ) are dirty
>> vent panel lower portion of ice machine is dirty
Correction: clean clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: food service equipment on floor of storeroom
mixing bowls stored on top ledge of prep refrigeration unit incorrectly
ptichers at the wait line ( clean ) are stored incorrectly
Correction: store equipment > 6 inches off floor
store mixing bowls with food contact side down
store cleaned pitchers with beverage contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: styrofoam cups and plastic lids on wait counter unprotected
Correction: store with plastic sleeve on the stack or store in a washable container with a rim of one inch
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: maintain dumpster closed . Whenever this staff takes out trash please insure doors / lids are closed . NOTE ---DUMPSTER IS SHARED BY MULTIPLE STOREFRONTS IN SMALL STRIP SHOPPING CENTER
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: trash observed in dumpster enclosure -- not in dumpster
Correction: whenever this staff takes out trash please attempt to clean up dumpster enclosure ( when the debris level in slight to modest )
NOTE ---dumpster is shared by multiple storefronts in small strip shopping center
- Handwashing Cleanser - Availability
Observation: soap dispenser at the handsink is clogged with hardened soap
Correction: replace the soap dispenser
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty --- cookline to 3 compartment sink
wall dirty behind cookline wok unit at water faucet '
floor under upright freeezer , upright refrigeration unit and ice machine
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: food equipment stored on floor by cleaners
Correction: food equipment must be stored physically seperate and higher than cleaners and > 6 inches off floor
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: personal medicinal items located on and over food & food service equipment in the storeroom
Correction: storeroom needs to be organized and arranged . Personal medicinal items need to be stored physically seperate and lower than food , food service equipment and single service items
|
09/18/2012 | Routine | |
facility closes from 2:30 to 5 pm daily . No customers present at the time of the inspection prior to closing
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: flour container not labeled as to contents
Correction: label as to contents
- Wood, Use Limitation
Observation: presence of bamboo cook items in the storeroom
Correction: bamboo is not approved for cookware --remove from premisis
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: handles broken off of plastic scoops in dry good containers
Correction: use only handled non breakable scoops to dispense product and maintain the handle upright out of contents
- Temperature Measuring Devices
Observation: thermometer not present at the door of the under counter refrigeration unit with meat opposite upright ref. and freezer
Correction: locate thermometer accurate to 2 degrees by the door of the unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: kitchen / cookline handsink is not well sealed with wall
Correction: seal in a smoothly seamed manner the handsink with the wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> motor cover missing under counter refrigeration unit
>>gasket newly aquired under counter refrigeration unit placed at the rear door is split
Correction: restore motor cover to position
replace split gasket
- Equipment - Cutting Surfaces
Observation: blue cutting board dirty . / stained / work
cutting board on the prep refrigeration unit is stained and scored
Correction: replace blue cutting board
bleach out stains cutting board
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: wood end cap missing spatula unit
Correction: replace utensil
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: scalloped edge utensil dirty
bottom of sautee pan / fry pan is dirty / encrusted
Correction: returned to 3 compartment sink to clean and sanitize
scour fry / sautee pan
- Non-Food Contact Surfaces (repeated violation)
Observation: the sides / edges by the wok unit drip trays are dirty
the exterior of the sugar container ( especially lid ) is dirty
gaskets of the under counter refrigeration unit are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: mixing bowls on ledge over prep refrigeration unit improperly stored
>> press unit stored on floor od storeroom
>> pitchers stored on wait station handsink basin
Correction: >> mixing bowls to be stored with food contact side down
>> store press unit > 6 inches off floor
>> take pitcher to 3 compartment sink and clean and located on the counter not the handsink
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: maintain them closed ( when this staff takes out trash )
NOTE dumpsters are shared in small strip shopping center
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: trash bags in enclosure
Correction: put trash bags in dumpsters . NOTE dumpster shared by small strip shopping center
- Physical Facilities in Good Repair (repeated violation)
Observation: floor -wall joint behind the cookline is not sealed
Correction: seal floor - wall joint
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the floor is dirty ( all )
the floor under the cookline is dirty
the floor behind the homestyle upright freezer is dirty
the floor corner right of ice machine is dirty
Correction: clean clean clean
- Pests - Controlling Pests*
Observation: >>numerous dead cockroach bodies observed in corner right of ice machine and behind home style upright feezer
>observed live cockroaches in the wait station
Correction: use approved measures to control roaches in conjunction with cleaning and sealing of cracks and crevices >Clean floors to remove presence of dead bodies
|
06/12/2012 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: eggs stored above carrots in 2 door MAXX upright refrigeration unit
Correction: eggs may not be stored above produce . Store eggs above meats that are being thawed or store eggs on the lowest shelf of the refrigeration unit
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: >>small dry good containers ( sugar / flour ) are not labeled
>> large container dry good ( sugar ?? ) storeroom is not labeled
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage
Observation: scoops at soup crock and rice steamer in container of water
Correction: scoops may not be in a container of water . Store in a dry container
- Food Storage - Clean and Dry Location
Observation: >> basil sauce cooking in crock pot located on floor
>>bag of rice on storeroom floor
>> cooler with ice at wait station located under paper towel dispenser
Correction: >> store food items > 6 inches off floor
>> move cooler with ice from under the paper towel dispenser
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: scoop handles dry good containers ( sugar and flour ) broken off
Correction: remove damaged scoops and replace with utensils which are non breakable with a designated handle . The handle must be stored upright out of contents
- Temperature Measuring Devices (repeated violation)
Observation: thermometer located at the rear of the upright wait station refrigeration unit
Correction: thermometer is required to be located by the door of each refrigeration unit . Relocate the thermometer OR install anotheer thermometer by the door
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: wait station counter - wall caulk is split/ cracked
Correction: recaulk counter and sink in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>motor cover / panel missing at the under counter refrigeration unit by the 2 door upright ref. / freezers
>> lower level scarred/ rusty / corroded at the rear prep table ( by rear door )
Correction: >>restore motor cover to position
>> resurface rear level back prep table
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> sautee / fry pan dirty ( encrusted ) under the char grill
>> the utensil container by the 2 door upright freezer is dirty
Correction: >> remove encrustation fry pan
>> clean utensil container and contents
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: >> top of sugar container by back door is dirty
>> recess under plate shelving is dirty
>> the edges / frame by the wok unit drip trays are dirty
>> the outlet strip on the rear work table is dirty
>> the lid of the soap dispenser at the cookline is dirty
>> exterior lower vent plate of the home style freezer is dirty
>> oil storage palate by the fryer is dirty
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpsters are open
Correction: keep dumpsters closed (side panels and lids )
NOTE ---DUMPSTERS are shared in small strip shopping center and also located by apartment buidlings
- Physical Facilities in Good Repair
Observation: cut out panel present by hot water heater for access to cleanout
Correction: intall a small cover plate which can be clipped or screwed ( thumbscrew ) over opening to restore wall to smooth and easily cleanable but which can be easily removed without tools to gain access to cleanout
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall right of fryer and behind cookline ( especially wht wok units ) is dirty
>> floor behind homestyle upright freezer and behind/ under cookline is dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: lemon grass stored with spray cleaners and under dirty drainboard subject to potential drip contamination
Correction: relocate lemon grass from this location to work table opposite where the lemon grass will not be subject to potential contamination from cleaner or dirty dishes
|
03/14/2012 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: employee attempted to wash hands in 3 compartment sink `
Correction: advised employee to wash hand in the designated hand sink
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: flats of eggs above carrots in upright refrigeration unit
Correction: eggs need to be stored lower than carrots . Rearrange refrigeration shelving so that eggs are on the bottom level
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good container ( flour? ) in dry good storeroom is not labeled as to contents
Correction: label dry good container as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >>utensils for soup and rice stored in container with water
>> non handled scoop present in ground peanuts containe r
Correction: >> do not stored utensils in container of water . Store in dry container
>> use only a handled non breakable scoop to dispense product and maintain the handle upright out of contents
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: whisk section seperated from base
.>> handles missing / broken off scoops 2 of the dry good containers
>> wood mortar split (what is used to grind / bruise basil
Correction: >> replace whisk
>> replace damaged scoops
>> replace mortar
- Nonfood Contact Surfaces
Observation: use of cloth lining the soup crock tub
Correction: do not use linens since it is absorbant
- Temperature Measuring Devices (repeated violation)
Observation: >> thermometer not present at the door of the wait station upright ref, ( mounted at the back of the unit )
Correction: locate thermometer accurate to 2 degrees by the door of the unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: seal of the wait station counter seperating at the wall
Correction: recaulk / seal counter with wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> lower level of the rear prep table is scraped and starting to rust
>> motor cover missing under counter ref,
Correction: >> resurface lower level work table at the rear (by the exit door )
>> restore motor cover panel to position
- Equipment and Utensils - Good Repair and Calibration
Observation: wood end cap missing utensil handle
Correction: restore wood cap or replace the utensil
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of soft plastic ice cream buckets
Correction: do not reuse soft pliable (you can flex it with your fingertips ) plastic containers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> soup crocks stored in tub lined with linen cloth which had collected debris / particulate
>> knife container opposite the 2 door upright freezer dirty
Correction: clean all soup crocks --- remove linen cloth and clean tub
.>> clean knife container
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the lower level canned good shelf
>> the metal rack chef's carts
>> side ledges of the interior of both wok lines ( to each side of the drip tray )
>> the under side frame of the char grill
>> table top under the char grill
>> interior of oven dirty ( spillage )
>> side of the oven at the char grill
>>under counter refrigeration gaskets dirty
>> sugar lid dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: press unit located on floor of storeroom
Correction: store unit > 6 inches off floor
- Kitchenware and Tableware
Observation: >>tongs lacking at the lime wedges
>> utensils in the caddy at the wait station are stored incorrectly
Correction: >> locate tongs at the lime wedges
>> dispense the utensils in the caddy with the handles upright
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels ( two dumpsters ) open
Correction: maintain panels closed
NOTE === dumpsters are shared by multiple facilities in strip shopping center
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: trash observed outside of dumpsters
Correction: clean up dumspter enclosure
NOTE ==dumpsters is shared by multiple storefronts in strip shopping center
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the following surfaces need cleaning
>> the wall behind wok units ( above and below the units)
>> the floor at the cookline ( especially up against the wall )
>> floor behind upright refrigeration and freezer units dirty
Correction: clean
|
12/20/2011 | Routine | |
reminder --- when cooling broth it can remain at ambient temperature until any portion reaches 135 degrees . Then it must be cooled by breaking into small portions or use of ice bath or use of ice wand ( or combination of the 3 ) and must be cooled from 135 tp 70 in 2 hours and from 70 to 41 in the following 4 hours
- Hair Restraints - Effectiveness
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. Effective hair restraint explained
- Critical: Package Integrity* (corrected on site)
Observation: bloated ( can top/ bottom would press in ) can water chestnuts
Correction: throw out
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: non handled scoop ( souffle cup ) observed in salt container
Correction: use only handled non breakable utensil to dispenser dry good product and maintain handle upright out of contents
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: scoop handles laying in contents in sugar and rice barrels / containers
Correction: maintain the handles of scoops upright out of contents
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: eggs in upright MAXX COLD refrigeration unit 48 as well as employee package of open bologna
Correction: temperature on unit indicates both 37 and 22 . The thermometer is not correct . The upright refrigeration unit was purchased a month ago per owner ( replaced former unit since last inspection ) . Have the unit serviced . Must be serviced . Potentially hazardous foods are to be maintained at < 41 .
I will check back on Wed. to insure corrected
- Temperature Measuring Devices (repeated violation)
Observation: thermometer upright refrgeration unit wait station and new MAXX Cold upright refrige tion unit kitchen do not have thermometers located at the door
Correction: locate thermometer accurate to 2 degrees by the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink at cookline seperated from wall - edge of cookline wall
>>left edge of wait station counter top is seperated from wall
Correction: reseal handsink with wall and edge of cookline wall
>> reseal counter top with wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> chef'
Correction: s carts surfaces rusty / corroded ( and dirty )
>> rear prep table lower surface rusty / corroded
>> end cap ( s ) missing at the chef cart
- Equipment - Cutting Surfaces
Observation: cutting board at the prep - make refrigeration unit is slightly scored and stained
Correction: plane down cutting board to restore to smooth and clean surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer ( table top electric ) dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the interior of the stove
>> the interior of the fryer cabinetry
>> the interior ledges ( of drip trays ) of the wok units
>> the table top ( rear ) under the char grill
>> the shelving over the 3 compartment sink - especially the right side
>>> the chef
Correction: s carts surfaces ( dirty as well as rusty )
>> tops of the sugar container
>>power strip at rear table surface dirty
>> the rear prep table lower level surface under cabbage and onions
>> left gasket of the sandwich prep / make refrigeration unit
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: table top mixer and press unit stored on floor of storeroom
Correction: store > 6 inches off floor
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpsters open ( side door of each of the 2 dumpsters )
Correction: maintain dumpters closed
NOTE ---- DUMPSTERS are shared by multiple storefronts in the strip shopping center
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: numerous dead roaches observed floor area ice machine - upright refrigeration unit
Correction: clean floor to remove dead bodies
|
09/19/2011 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good container ( flour / breading ? ) in storeroom is not labeled as to contents
Correction: label container as to contents
- Cooling Methods
Observation: large stock pot of ribs trimmed this morning and placed with tap water into under counter refrigeration unit
Correction: ribs marinating in seasoned must cool from room temperature ( 70 water ) to 41 in 4 hours . Unlikely with this unit .
Place pots in upright freezer for 2 hours to cool rapidly
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>Potentially hazardous product in Foster upright ref, at 45-47 degrees / Per owner when serviced they tell her the refrigerator is old and the compressor is old and to keep doors closed . they cannot do more with the unit
>> half and half creamer in upright ref, at 48 degrees . Do not leave container on counter and turn down upright refrigeration unit from cool to cold
Correction: Per owner family member supposed to be coming tonight to recharge freon ( refrigerant ) . Advised her that the refrigerator must hold product at < 41 and that I would be back on Friday or early next week to check on the unit . If recharge of refrigerant does not work the refrigerator must be replaced . .
>> keep upright refrigeration unit and creamer within to < 41 ( adjusted unit down at the time of the inspection . Unit when thermometer went from 45 to 39 )
- Critical: Time as a Public Health Control*
Observation: signage at the ice bath indicating that the bean sprouts / various noodles / chicken / sliced -diced tomatoes and broth are to be using time as the control is missing
Correction: per owner the sign was damaged and removed to be redone last night . Sign to be inplace reminding staff that all potentially hazardous foods in the ice bath are to be used or discarded at 3 pm when the facility closes at lunch and to be reset up for the dinner operation of 5 - 9 pm
- Food Contact Surfaces - Cleanability*
Observation: 2 handles dry good scoops are broken off
Correction: replace the damaged scoops ( in sugar and in the unlabeled dry good container storeroom )
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility lacks signage at the front door or on walls of small dining room that the facility is non smoking
Correction: provide a sign stating that the facility is non smoking and place at the front door or on wall in the dining room . ( the international non smoking symbol meets requirement as well )
- Equipment - Good Repair and Proper Adjustment
Observation: >>lower level prep table by rear door surface is worn / corroded
>> ice buildup at the condenser / compressor of the under counter refrigeration unit
Correction: >>resurface the prep table to restore to smooth and easily cleanable
>> defrost the upright ref,
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: sanitizer was not detected in 3 compartment sink
Correction: sanitizer added to 3 compartment sink to level of 100 ppm
- Equipment and Utensils - Good Repair and Calibration
Observation: utensils on upright freezer at cookline one utensil is missing wood stopper and a second utensil the wood stopper is split
Correction: replace utensils where the wood stopper/ plug is missing or damaged or replace the wood stopper/ plug
- Single-Service and Single-Use Articles, Use Limitation
Observation: observed washing of single service plastic lid
Correction: plastic containers and lids ( ones that are pliable with fingers ) cannot be washed for reuse
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the metal rack shelf carts the metal surfaces are encrusted with debris
.>>the exterior of the stock pots on the stove are dirty /encrusted
>> the interior ledges of the fryer cabinetry are dirty
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: chef's cart sitting in front of the cookline / 3 compartment sink handsink
Correction: have repeatedly advised operator that the cart may not block the handsink . Removed as I entered the kitchen
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: maintain the panels closed .
NOTE ++++ dumpsters are shared by mulitple storefronts in the strip shopping center . Whenever this staff is taking out trash please put any trash outside the dumpster into the unit and close the doors
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Hand Drying Provision
Observation: paper toweling lacking at the handsink entry to the kitchen
Correction: restore paper toweling to the handsink
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: observed storage of dented cans of squash leaves with usable canned goods dry good storeroom
Correction: owner advised they are to be returned for credit since they are damaged . Told her that they must be stored in a different location from usable cans ( such as floor near cleaners ) until removed from the premisis
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile damaged at the right front corner of the oven / stove
Correction: replace damaged floor tile
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spic and span spray cleaner hung with packets of sweetner at shelving organizer hall opposite the wait station
Correction: cleaners are to be stored physicallly seperate and lower ( and in postion where they cannot spray or drip onto ) food / food service equipment and single service products
|
06/22/2011 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: sauce observed in FOSTER upright ref, had spoilage spots on the remnants on the interior upper edge
Correction: thrown out at the time of the inspection
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: scoop in sugar container lower prep table surface by rear door handle is broken off
>> use of a plastic bowl to dispense salt
Correction: >> use only non breakable HANDLED utensils to dispense dry goods
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers ( one in storeroom ./ one along cookline ) are not labeled as to contents
Correction: label as to contents ( flour / sugar etc )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tofu --cubed this morning ---mounded on topline insert prep ref, line at 45 degrees
Correction: minimize the volume of the tofu so that it's volume is below the load line of the insert so that refrigeration unit will maintain product at < 41
- Wood, Use Limitation (repeated violation)
Observation: >>presence in storeroom of bamboo steamer
>>use of woven bamboo tray to store / locate filled wonton on in upright freezer
Correction: bamboo cookware is not approved under the regulations.
Use equipment that meets requirements of smooth = durable - non absorbant and easily cleanable .
- Temperature Measuring Devices (repeated violation)
Observation: thermometer at the rear of the upright ref,
Correction: locate a thermometer at the door of the upright refrigeration unit accurate to 2 degrees
- Responsibilities of Owner or Proprietor
Observation: non smoking sign fell off and was not returned to position
Correction: non smoking sign was returned to posted in public view
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: counter top seam at wall in wait station is split
Correction: reseal counter and wall in a smoothly seamed manner
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the exterior of the sugar container ( to include lid )
>> the chef's carts surfaces
.> the the edge of the cook top burner units
>> the exterior surface of the fry pans
>> the right side edge of the handsink at the cookline
>> the stove drip tray
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: styrofoam cups on wait station counter were not protected on the countertop
Correction: store cups in a dispenser / organizer unit OR store cups in plastic sleeves and store on counter
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumspter lids missing
Correction: I will call leasing company since they deal with dumpster contract to advise them the unit no longer is in good repair to meet regulations
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel doors are open
Correction: dumpster side panels are to be closed . NOTE
- Physical Facilities in Good Repair (repeated violation)
Observation: >>door from kitchen to dining room has hole / gouge in it
>>floor tile under the stove is damaged
Correction: >> replace the door
>> replace the damaged floor tile
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03/30/2011 | Routine | |
product in ice bath correctly identified with sign that at end of lunch ( 2:30) sprouts / noodles / chicken and broths are to be thrown out .
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: cartons of eggs stored above carrots and mushrooms ( no evidence of leaking )
Correction: eggs like raw meat are to be stored below produce items
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: ice scoop at wait station ice cooler laying on contents
Correction: store handle upright out of contents
- Gloves - Use Limitation
Observation: gloves removed and place in position to return to them
Correction: once gloves removed throw out
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: eggs in topline of prep ref, in round plastic container . Contents not fully getting contact with refrigeration . Temperature 45
Correction: place eggs in insert on in small rectangular container allowing contact with 4 of 5 sides
Placed in new container at time of inspection
CORRECTED DURING INSPECTION
- Wood, Use Limitation (repeated violation)
Observation: presence of bamboo steamer units
Correction: bamboo cookware is not approved by the regulstions
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the wait line upright ref,
Correction: locate thermometer accurate to 2 degrees by the door of the ref,
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink at the cookline is not sealed with the wall
Correction: seal handsink with the wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>door from kitchen to dining room has hole in it
>> motor cover panel missing under counter ref, opposite the upright ref,
>> plastic protective wrapper on microwave
Correction: >> replace the door
>> restore the motor cover
>> remove plastic protective wrapper
- Equipment - Cutting Surfaces (repeated violation)
Observation: blue cutting board is scored
Correction: replace cutting board
- Single-Service and Single-Use Articles, Use Limitation
Observation: foil pans and plastic to go containers cleaned to be reused
Correction: foil pans and plastic to go containers are considered single use only items . Use and throw out
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: fry pan exterior ( bases ) dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surface are not clean :
>> carts metal surfaces are encrusted
>> back wall of the cookline burner units ( large wok) dirty
>> fryer cabinetry interior surfaces damage
>> under plates dirty ( plate storage unit )
>> soap and paper toweling dispensers dirty handsink at the cookline
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile damaged in front of stove
Correction: replace damaged floor tile
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12/16/2010 | Routine | |
observed large pot with chicken broth sitting on rear prep table Pot and lid too hot to touch with bare hands.
Asked how they cool . Was told they let sit on counter for awhile then place into containers and put into upright . --Advised them to let bulk container sit on counter until 135 . Then take portion of stock and place in metal pan and put pan in center basin of sink and surround with ice and stir . once product < 50 place into containers and put in upright ref. ( or freezer to cool faster ) . Then repeat with remainder of stock until finished ( will take multiple times of product into the ice bath in the 3 compartment sink )
- 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: scoop in dry good ( flour ) laying on contents
Correction: handle of scoop to be upright out of contents
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: chicken off cookline ( sliced ) 150-175
Correction: advised cook that one piece ( thicker than others ) did not achieve cook temperature . Returned to cookline to cook further . Final cook temperature was for thicker piece and remainders ( all were returned to cookline ) 175-183
- Critical: Cooling*
Observation: boiled potatoe pieces in the under counter ref. were 54
Correction: cooked potatoes must be cooled from 135 to 70 in 2 hours and from 70 degrees to 41 degrees in the following 4 hours .
Thrown out
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: shrimp and sauce ( with meat in it ) in upright ref, 43 / 44
Correction: product in refrigeration units must be maintained at < 41 / Turm down refrigeration unit 4- 6 degrees
- Wood, Use Limitation
Observation: presence of bamboo cookware ( in storeroom )
Correction: cannot use bamboo in food service facilities
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: wood mortar is cracked on chef cart by pedastles
large strainer at stockpot cookline metal mesh is frayed
Correction: replace wood mortar
replace strainer
- Temperature Measuring Devices
Observation: thermometer not provided at the door of the under counter ref,
Correction: provide thermometer accurate to 2 degrees by the door of all refrigeration units
- Cooling, Heating, and Holding Capacities
Observation: under counter refrigeration unit at 44 degrees --product same
Foster upright ref, 43 = product same
Correction: all refrigeation units must be able to hold to hold product < 41 / The under counter refrigeration unit needs to be defrosted then monitored and turned down it needed
>> Foster upright ref. needs to be turned down 4 to 6 degrees
- Smoking in Non-Smoking Areas
Observation: facility lacks signage ( which is required ) that the facility is non smoking
Correction: locate sign at the door or entry or at the register that facility is non smoking OR use international non smoking symbol
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digital thermometer
Correction: provide digital thermometer to take internal food temperatures
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: wait counter ( were pitchers located ) sealant on edges is split
Correction: reseal edges of wait counter with walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>protective wrap in microwave oven peeling
>>door to kitchen has hole in it
>> end cap missing chef's cart support leg
>> ice build up on the condenserr of the under counter ref .
Correction: >> remove plastic protective wrap from microwave oven
>> replace kitchen swinging door
>> restore end cap on chef''s cart
>> defrost under counter ref,
- Equipment and Utensils - Good Repair and Calibration
Observation: wood end plug split in spatula on chef cart
Correction: replace plug
- Non-Food Contact Surfaces (repeated violation)
Observation: the following items are not clean
>> the paper towel and soap dispenser at the cookline
>> the chefs cart frames ( both )
>> the fryer interior cabinetry
>> recess of the organizer / under counter ref. where the plates are stored
>> the scissor handle on the chef cart
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was not aiir dried prior to stacking
Correction: air dry prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: food press unit sitting on storeroom floor
Correction: store > 6 inches off floor
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side door open
Correction: maintain closed when staff goes to dumpster. NOTE
DUMPSTER IS SHARED IN STRIP CENTER
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile damaged at the right front of the stove
Correction: replace damaged tile
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor at front corner of stove dirty
>> wall dirty behind cookline handsink and dispensers and under strainer
Correction: clean
|
09/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about Gah Bua Kham Thai Restaurant, 2270 Executive Dr., Hampton, VA 23666 »