This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and I observed that the facility was very clean and organized. The following issues require attention:
1. Hot foods must be kept hot at 135°F or above. Please ensure that the hot foods on the steam tables are at 135°F or above while holding hot for lunch service. Use a food thermometer to ensure the proper temperatures are kept.
2. Time/temperature Control for Safety Foods must be kept cold at 41°F or below. Discussed using Time as a Public Health Control Procedure for the summer rolls that are kept at room temperature. At end of 4 hours, any remaining summer rolls are to be discarded. Written procedures were reviewed and provided to the Person in Charge.
Notes:
- Provided an Updated Employee Health Policy Poster to facility and discussed its requirements.
-Provided document on Cooling TCS foods Person in Charge.
*Repeat Observations are Subject to Civil Penalty
- 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: pasta alfredo with chicken and mashed potatoes on steam table were all below 135°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Steam table was turned higher and foods were reheated. Proper temperature was measured by end of visit. Please ensure that the hot foods remain hot at 135°F or above.
- 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: summer rolls with shrimp was out on counter at room temperature. Had been put out at 11 AM as per Person in Charge.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Discussed using Time as a Public Health Control Procedure for summer roll as Person in Charge stated that when it is refrigerated the roll changes texture. Using time instead of temperature document was completed and written procedures were reviewed with staff. At end of 4 hours, any remaining summer rolls are to be discarded.
- Plumbing / Maintained in Good Repair
Observation: Observed that the handwashing sink in the kitchen is leaking a little under the sink.
Correction: A plumbing system shall be maintained in good repair. Person in Charge stated that he will repair the sink.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. One light bulb is not working in the Walk in Freezer in the back.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Please replace the light bulb in the walk in freezer so that proper lighting is provided.
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03/21/2016 | Routine | |
This visit is a follow up to the pre-opening inspection conducted on August 3, 2015 and was made to confirm that the new hot holding equipment is functioning.
The hot holding equipment (6 food warmers and 1 display warmer) are all functioning properly. Temperature of units were measured between 140 -170 °F.
Okay to begin using equipment.
Thank you.
No violation noted during this evaluation. | 08/12/2015 | Follow-up | |
This visit was made to conduct a pre-opening inspection, okay to begin using new equipment.
No violation noted during this evaluation. | 08/03/2015 | Pre-Opening | |
Discussed proper food storage order with the person -in charge.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw shell eggs stored next to ready-to-eat food in the refrigeration unit.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the kitchen is being used to wash wiping cloths.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- 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.
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05/08/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- 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: (Portioned deli meats, condiments, etc.)
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 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: breakfast items with eggs.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/17/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind employees of when they should be washing their hands and the proper hand washing procedures (soap, warm water, 20 seconds, paper towels).
2) Provide the disclosure for the items on your menu that you offer undercooked or raw.
Note- Repeat violations may be issued civil penalties of $100
Food Safety Information binder given and discussed.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee washed hands for approximately 10 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. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. (Employee rewashed hands for 20 seconds).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation, after leaving the food prep area, going into the back and coming back to do 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).
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu boardwithout proper disclosure: eggs
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PIC indicated they are changing the menu to include the asterisks. The reminder statement is already present.
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08/14/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Raw shell eggs shall be kept at 45 degrees F or below even during service.
Cooked onions shall be kept at 135 degrees or above on grill as per discussion with the person in charge.
provide disclosure (*) for egg items on menu.
*Repeat violations are subject to evaluation*
- 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: cooked onions @ 65 (out at room temp)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (will be discarded after 4 hours)
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature (70 degrees F)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. (Eggs were placed in refrigerator to cool)
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: (breakfast items with eggs served undercooked)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. (Observed wiping cloths and chemicalshanging on side of sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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04/08/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following item:
1) Do not store raw foods above ready-to-eat foods.
2) Provide the disclosure (*) on the items offered undercooked on menu (i.e. eggs). You have the reminder statement, you just need to disclose the specific items.
3) The hand sink is to be used only for washing hands.
- Critical: Employee Health Policy Requirements (corrected on site)
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: CFM did not know proper procedures concerning excluding/restricting employees and when to allow them to return to work.
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: 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 shell eggs stored over milk in WIC.
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.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the counter is being used for purposes other than washing hands. (Lettuce observed in the hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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11/25/2013 | Routine | |
No violations noted during the routine inspection.
No violation noted during this evaluation. | 07/30/2013 | Risk Factor Assessment | |
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/19/2013 | Routine | |
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