The purpose of today's visit was to conduct a routine inspection. Recommend using time as a public health control for the carafes at the coffee station since breakfast is only served for 4 hours. If time as a public health control is to be used, the carafes must be labeled with the discard time. Provided CFM with information on time as a public health control. Facility was clean and organized.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice paddle sitting in stagnant room temperature water (71F).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 75F in carafe
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MILK DISCARDED.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuckoo rice cooker
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in the 3 compartment sink was measured at 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100ppm. Verify concentration using the appropriate test kit. CFM DILUTED CONCENTRATION TO PROPER LEVEL, 100PPM
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03/18/2016 | Routine | |
The purpose of today's visit was to conduct a risk based assessment.
The M3 Turbo Air Prep Refrigerator was not holding TCS foods at 41F or below. Manager cleaned coils and changed settings. By the end of the inspection the temperature of the unit was 37F. Manager is to keep monitoring the unit to make sure it continues to hold at 41F or below.
Recommended using metal pans for TCS foods along the M3 Turbo Air prep top.
Discussed with manager ways to cool the cooked chicken quickly. Suggested spreading the chicken out on a tray and placing in the freezer or large refrigerator instead of using the prep top refrigerator. Gave manager information on cooling methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: marinated chicken 50-55F, diced chicken 55F, roast beef 44F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MARINATED CHICKEN & DICED CHICKEN WERE DISCARDED, ROAST BEEF MOVED TO TRUE REFRIGERATOR
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10/20/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Discussed active managerial control with the operators.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Breakfast Menu Eggs.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. OWNER ADDED THE DISCLOSURE STATEMENT TO THE MENU BOARD.
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05/11/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
Today's visit is a follow-up to verify that the carry out menu contains a complete consumer advisory disclosure and reminder statement. EHS verbally asked managers/owners at the end of the routine inspection to update at least thirty (30) carry out menus. EHS observed today that seven (7) carry out menus have been updated with the complete consumer advisory statement. Per managers/owners thirty (30) carry out menus were updated, however customers have picked up some of the other updated menus. EHS reminded managers/owners to include the asterisk next to the menu item that the consumer advisory applies to.
No violation noted during this evaluation. | 06/17/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on or about Thursday, June 12, 2014 to verify that the carry-out menu has been corrected to include a complete consumer advisory. EHS provided manager with and discussed the following handouts: sample menu with a complete consumer advisory, time as a public health in English and Korean, cooling methods in English and Korean, cooling sign and log in English.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:-----grilled chicken in Turbo Air 3DR prep cooler observed at 49-56F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----------cooked potatoes sitting at room temperature next to grill.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the carry outmenu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:------------big breakfast platter with eggs any style.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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05/22/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information, in Korean, in a red folder labeled "Employee Health Policy."
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed rice scoop in standing room temperature water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:Observed sliced peppers, onion, mushrooms stored adjacent to the handwashing sink at the cookline - ADVISED PIC TO INSTALL A SPLASH GUARD
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tuna salad at 44F in the M3 prep top, peach yoghurt at 46F, hummus at 50F - PUT IN THE TRUE 3 DOOR REFRIGERATOR TO COOL TO 41F, EXCEPT THE HUMMUS WAS DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:Eggs - Big Breakfast on the take out menu, eggs - Big Breakfast on the menu board missing disclosure and asterisk - GIVEN ASTERISK AND DISCLOSURE STATEMENT TO APPLY TO THE MENU BOARD, DISCSSUED TO WRITE/PRINT OUT LABELS ON THE TAKE OUT MENU OF THE COMPLETE CONSUMER ADVISORY
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Turbo Air open display refrigerator - PIC WILL NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS UNIT
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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12/10/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
1. Certified food manager I.D. card has not been obtained.
2. Self-serve soda dispensing machine has short unapproved levers. Install "push buttons."
*Owner shall correct the above listed items and schedule for a final follow-up Health Department inspection.
No violation noted during this evaluation. | 01/03/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*"Push Buttons," are scheduled to be installed on the self-serve soda dispensing machine to replace the unapproved short levers.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 01/03/2013 | Follow-up | |
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