- Critical: Hands and Arms / Cleaning Procedure
Observation: Employee failed to wash his for 20 seconds.
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: The raw chicken was improperly stored above seafood and beef in the upright reach-in freezer. (upstairs) The violations were corrected during the inspections.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The pork and cabbage (kitchen) and fortune cookies, noodles and rice (upstairs) were improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the slicer the reach-in refrigerator and freezers. Clean the entire kitchen in 10 day
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service food containers were found stored on the floor upstairs..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Physical Facilities Good Repair
Observation: Observed that the floor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed Raid in the dish washing area. The FPM discarded the Raid during the inspection.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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02/25/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A vomit and diarrhea clean-up kit was given and discussed.
Train employees on how to set up the 3 compartment to properly wash, rinse, and sanitize dishes, as well as proper glove use and not touching ready to eat foods with their bare hands.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open coffee mug above 2 door prep top and open bottlesof water in the kitchen.
Correction: Employee beverages shall be kept in a container with a cover and a lid, and stored to prevent contamination of food products. (PIC moved all emplyee beverages to the register counter)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed an employee handling a sub roll with his bare hands (one hand was gloved, and one was not, but he was using the non-gloved hand to handle the bread).
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Employee washed his hands and put on new gloves to prepare sandwiches).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw pork below raw chicken in the walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved chicken to the bottom shelf)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (observed boxes of noodles and soda on the floor in the storage room upstairs).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): noodles, cooked chicken, and cut cabbage that is out during lunch and dinner rush hours.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (The person in charge signed a time as a public health control policy and will retain in their records).
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: scoops for dry ingredients and hot held rice in rice cookers.
Correction: Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food contact equipment. (The person in charge and employee doing dishes did not know how to set up the 3 comp sink. When asked to prepare it, they added chlorine bleach to the soapy water compartment.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (I showed the person in charge and employee how to prepare the 3 compartment sink set-up and test the sanitizer concentration. The person in charge agreed to mark the sink and a measuring cup for the bleach to make it easier for employees.)
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (The screen door in front of the stairs is not tight fitting. There are gaps between the door and the frame.)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (Observed ants in the front dining area)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/22/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
The following issues require immediate attention:
1. Active managerial control must improve to enforce proper hand washing and glove use. A hand washing demo was given during the inspection. Glove use poster is already present.
2. Temperature control for safety items must be properly hot held, cold held, or cooled. They can not be left out at room temperature during lunch apart from cooling. This is very important in preventing growth of bacteria that can make customers ill.
3. Food contact surfaces and equipment must be kept clean and sanitized including food storage bins. Only commercial grade equipment shall be used (no cut gallon containers or re-used manufacturer containers.)
*repeat violations are subject to civil penalty*
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not use paper towels to turn off water.
Correction: Employees shall wash hands for 20 seconds with soap and warm water, dry their hands with a disposable towel, and use the towel to turn off the water. (Employee washed hands properly upon request)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(Employee did not wash hands before putting on gloves to begin food preparation)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Employee washed hands upon request. A hand washing demonstration was given).
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open coffee mug and water bottle above prep top.
Correction: Employee bevergaes shall be kept in a container with a lid and straw and stored to prevent contamination of food items. (PIC discarded beverages)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth is kept on counter not in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC removed wet wiping cloth)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. (Observed employee wipe glove on soiled wet wiping cloth and continue to use for food preparation)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (Employee chnaged gloves and washed hands when requested)
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: sweet and sour soup reheated 1 hour ago was at 127 degrees F on hot hold.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. (Soup was reheated to 190 degrees F for hot hold)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cooked noodles and cooked ribs at 50-51 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved these items to the fridge)
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (storage containers for items on grill cart are soiled as are dry ingredient bins)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. If used with non TCS foods, containers shall be cleaned at least every 24 hours.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for rice scoop is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (Rice scoop is soiled)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
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03/03/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Great improvement over the past few months! Keep up the cleanliness and good temperature control practices.
Continue to train employees and enforce proper hand washing and glove use.
*Repeat violations are subject to civil penalty*
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Rice cooker internal surfaces.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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11/20/2014 | Routine | |
This visit was made to conduct a follow-up inspection regarding cleaning and preventing roach harborage. All relevant previously noted violations have been corrected. Keep up the cleaning and inspecting facility for roaches. Also, keep an eye on your cold hold temperatures (<41 degrees F).
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (Observed soiled wet wiping cloths stored in soapy water used to clean food prep counters and cutting boards)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
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08/25/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation as well as a complaint regarding roaches in the establishment.
This establishment receives monthly pest control service. The latest report that the person in charge could provide was from May 2014. It reported treatment for roaches inside the establishment, as well as outside near the street gutter and trash can. A live roach was seen during the investigation inside the establishment. In order to keep the roaches out of the establishment, keep the exterior doors (which are tight fitting) closed at all times. If you wish to use the screen doors, they must be repaired to be tight fitting with a screen that does not have any holes. The establishment shall also be kept clean (free of food debris). In particular, the floor and wall behind the cook line is in need of cleaning. You should also keep the establishment clean and free of unnecessary items and litter to promote regular cleaning of the physical facilities. Any damage to the ceiling tiles, floors or walls should also be re[aired to be sealed and easily cleanable. Also, all food items shall be covered and sealed at all times to prevent contamination by pests.
A follow-up inspection will be conducted on or about 10 days from today to check on the cleaning and roach abatement as well as the cold holding for the prep top.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open screw cap water bottles in kitchen food prep areas)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded water bottles and agreed to use cups with lids and straws.)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Conatiners of raw chicken covered with plastic wrap above containers of raw beef covered with plastic wrap in the walk-in)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved raw chicken below raw beef)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: observed an open bag of rice and uncovered container of breadcrumbs upstairs.
Correction: Foods shall remain covered at all times. (PIC covered these items)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Some scoops for the dry ingredients were observed to have the handle in the ingredient.
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. (PIC removed the scoops to be washed and replaced with handle sticking up outside of the food)
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (Observed soiled wet wiping cloths stored in soapy water used to clean food prep counters and cutting boards)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. (Observed raw shrimp thawing in the 3 comp sink in a container if water)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (PIC turned on cold water to create running water)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Fried chicken cooling in walk-in was covered with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (person in charge uncovered the chicken and agreed to keep to cooked foods uncovered in the walk-in until they are cooler to 41 degrees F)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Items in 2 door prep top including raw chicken, raw beef, cooked noodles. There was also cut cabbage in a bucket on the counter at 70 degrees F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC reported that these items will be used or discarded after being out for four hours and agreed to keep the prep top containers filled about halfway, keep them covered as much as possible, and turned the unit to a colder setting. Cabbage was discarded, and PIC agreed to keep it refrigerated)
- Outer Openings, Protected
Observation: An exterior window was observed to be open. This may allow the entry of insects and rodents. Both exterior doors are left open during the day, and the screen doors are not properly sealed to prevent pest entry)
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in bathroom downstairs)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (Observed a live roach stuck upside down under the microwave which is on a shelf above the hand washing sink in the kitchen.)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. (The floors and walls behind the cooking line are unclean with grime and food debris. There is clutter in the kitchen and storage area upstairs which is preventing the routine cleaning of the floors, walls, ceilings, and non-food contact equipment. There are also areas of damage in the ceilings, floor tiles, and wall board)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls behind the cook line are caked with food debris and grease in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/13/2014 | Routine | |
This visit was made to conduct a follow-up inspection. Previously noted violations have been corrected. The walk-in shelves still need to be cleaned so that there is no dust or food debris on any parts. However, everything else was corrected satisfactorily. A pest control company serviced the establishment on 5/28/14, and the manager and employees have done well with the employee health information supplied to them in Chinese. Employees that did not know the 5 symptoms knew where to find the information, which is now posted on a wall in the kitchen.
No violation noted during this evaluation. | 06/04/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
Employees shall wash hands often, when they become soiled, upon entering the kitchen, and after using the bathroom.
Reduce the amount of time food is out at room temperature for preparation. Keep cold foods as cold as possible.
Cut cabbage, rice noodles, bean sprouts, and raw shell eggs require refrigeration (41 degrees or below) unless time as a public health control is implemented. PIC chose to keep these items held cold.
When cooling cooked foods, they can be left at room temp for a little while after cooking (about half an hour or so), but then they must be actively cooled to achieve a temperature decrease of 135-70 in 2 hours, and 71-41 degrees F is another 4 hours. Keep in mind that your freezers may be used to cool foods rapidly.
The establishment is in need of a thorough cleaning of the physical facility, equipment, and utensils.
Contact pest control company to be serviced for roach presence.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
Tickets will be issued during the next inspection if the repeat violations listed above continue to be an issue.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5 illnesses and symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (employee failed to wash hands upon entering kitchen from outside the restaurant).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (Observed open water bottles in food prep area).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items (PIC discarded).
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site) (repeated violation)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: (Tongs, spatulas, knives)
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared (PIC provided new, clean utensils).
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Dry ingredients, bottles of sauce, ingredients on cooking line cart)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed disposable plastic cups with no handles used to scoop fried rice, and dry ingredient scoops were stored with the handle inside the food product)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (Observed soiled, damp cloths stored on counter not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. (Chicken and shrimp were being processed in open middle basin of 3 comp sink while the left basin was filled with soapy water and soiled dishes)
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. (PIC agreed to seprarate food prep and dish washing, and to wash, rinse, and sanitize the basins inbetween these tasks)
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. (Observed raw chicken and shrimp thawign in standing water at the 3 comp sink)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (PIC turned on water for chicken and moved shrimp to walk-in)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed container of fried chicken cooling in walk-in covered with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC removed plastic wrap)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: (Cut cabbage and soaked rice noodles on shelf at cooking line)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC discarded)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of cooked meats, sauces, and other food items.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer, bulk containers, grill cart ingredient containers.)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the cooking line equipment, refrigerators, shelves, and walk-in shelves had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lockers or Employee Storage in Designated Room/Area (repeated violation)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed wallet on food prep line and personal dishes stored on rask used to cool food items)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles in the kitchen and upstairs storage area are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (Observed a raoch at the trash can by the back door in the 3 comp sink room that crawled out of bathroom)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, and ceilings throughout the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/21/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. Focus on correcting repeat violations first, mainly the ones having to do with protecting food from contamination. The following items require attention:
1) Raw meat products shall be stored separate from ready to eat or cooked foods. Different kinds of raw animal products shall also be stored based on cook temp (chicken on bottom).
2) Store food in clean containers (clean dry storage bins), and use clean utensils with handles to handle food products.
3) employees shall wash hands in designated hand washing sinks when necessary (after using the bathroom, upon entering the kitchen, when switching tasks, or when hands become contaminated)
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5, employee did not know symptoms to report)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employee failed to wash hands when entering kitchen from outside)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (employee washed hands upon request)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. (Observed employee wash hands in 3 compartment sink)
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open cup and bottles of water)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (person in charge disposed of employee drinks)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (observed raw chicken stored over bean sprouts and tofu in walk-in cooler)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (observed chicken, beef, pork and seafood stored intermingled in walk-in cooler.)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: tongs and spatulas used and stored at grill and rice scoop.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler, reach-in refrigerators, prep counter, storage area, etc.)
Correction: Foods shall remain covered at all times. (PIC covered food items)
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (working containbers of spices and sauces at grill as well as bulk containers of dry ingredients like flour, sugar, salt, etc.)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC started labeling containers during inspection)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (using plastic carryout containers with no handle as scoop for dry ingredients)
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. (PIC discraded plastic container)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (observed wet, soiled cloths on food prep counters, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC discarded soiled cloths)
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. (Observed shrimp thawing on counter at room temp).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (PIC put under running water)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (brown rice @ 56 in walk-in cooler made last night at 9 PM)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (PIC discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut cabbge @ 50, cooked rice noodles @ 48 and 49- out for 3 hours according to PIC.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC placed items in freezer to cool)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. (PIC started sating items during inspection)
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: (knives hanging on wall, bulk containers for dry ingredients, deli slicer.)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the refrigeration units and cooking equipment had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the 3 compartment sink drain is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the water heater piping are leaking from the ceiling in the bathroom upstairs..
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels in employee bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (observed keys and cell phoned on food prep counter)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls/florrs in the kitchen are, particularly behind the cookign equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/18/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review employee health policy with all employees. Ensure they all know what symptoms and illness that they should be reporting.
2) Do not store raw foods above foods that are ready-to-eat (for example raw chicken should not be stored above vegetables).
3) Foods that are being thawed shall be thawed using one of three methods: 1) thaw food in refrigeration unit, 2) thaw food under cool running water, or 3) thaw food as a part of the cooking process.
4) Pay special attention to floors and walls around equipment when cleaning your establishment.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: staff was unaware of what they should report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee went to hand sink, rinsed off hands with water and then dried hands. No soap was used.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp stored over bean sprout
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw shell eggs.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flour and corn starch.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs stored on oven handle in between use and the oven door and hanlde are visibly soiled.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths not being held in sanitizer solution between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: food stored uncovered by stairwell.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food at speed rack across from cook cook top is stored directly on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken breasts were on sheet trays cooling on the prep table across from the 3 compartment sink at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: rice
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used to cover shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bulk items bins (flour and corn starch).
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the refrigeration units had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Lights burnt out in hood system.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors in the kitchen are in need of cleaning. (Floors in and around equipment were observed soiled).
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/06/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate the employee health policies. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee had open container of food in the prep area.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- 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: food on the floor in the kitchen. Food uncovered by bin containers.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken at room temperature @ 77F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not durable. Knife handle taped. (discarded)
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in door excessively greasy. Exterior surfaces of the bin containers are dirty. Sides of equipment greasy. Inside bottom of the Beverage Air refrigeration dirty as well as exterior surfaces of same unit. All chest freezers upstairs are dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises. Soda cases lining all stairs to upper level.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Floor and walls by bin containers excessively dirty.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/16/2013 | Routine | |
Complaint was received previous day regarding dirty facility. Carry-out area kept clean and tidy and no build-up of dirt on floors, walls, chairs etc. Called complainant and gave her the results of the investigation. Complaint unjustified.
No violation noted during this evaluation. | 06/12/2013 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Pork at cookline 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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03/07/2013 | Risk Factor | |
Handed to the CFM employee health policy information.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (INSERT COMMENTS)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: The CFM has no knowledge of the employee health policy
Correction: Handed an informatio and explained to him the principles.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: eggs at 45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: rice and dumplings
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in ceilings
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. walk-in
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Main and second floor
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Ginger Beef, 430 N. Pitt St, Alexandria, VA 22314 »