Today's visit was conducted to verify Correction and Compliance with proper Cooling Methods used for Beef Bone Soup. Observed Cooing Time/Temperature Log filled out with only one date - 3/11/16 (The Date EHS had conducted Risk Factor Assessment). No other dates have been filled out and per discussion with CFM, Soup is made Daily and thus cooled daily.
CFM was not able to discuss proper cooling procedures or food safety risk with improper cooling of soup items. All soup items observed out of temperature was discarded during inspection.
EHS re-explained and conducted Training on proper Cooling Methods and Temperature/Time Requirements with all Food Employees and Main Chef in addition to CFM. EHS provided additional informational Cooling/Methods handouts in Korean. CFM and food employees agreed to understanding of proper Cooling Requirements.
EHS will conduct a Second Follow-up Inspection to verify that proper methods are met.
A NOTICE OF ALLEGED VIOLATION WILL BE ISSUED IF PROPER COOLING IS NOT BEING PERFORMED. PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. CFM IS NOT PRACTICING NOR CORRECTLY STATING COOLING PROCEDURES OR TEMPERATURE AND TIME REQUIREMENTS.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: BEEF BONE SOUP cooling for OVERNIGHT in the PEPSI 1DR UPRIGHT DISPLAY COOLER, 3DR FREEZER, WIC observed at 43-47°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ALL FOOD ITEMS DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: MULTIPLE BUCKETS OF BEEF BONE SOUP cooling for OVERNIGHT in the 1DR GLASS UPRIGHT DISPLAY COOLER, 3DR FREEZER, WIC observed at 43-47°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ALL FOOD ITEMS DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED ALL BEEF BONE SOUP IN REFRIGERATION/FREEZER STORAGE IN LARGE MANUFACTURER BUCKETS FILLED TO TOP. CFM IS NOT USING PROPER COOLING METHODS TO COOL EFFICIENTLY.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/25/2016 | Follow-up | |
Potatoes left at room temperature will now be using Time as Public Health Control Measure. EHS explained proper use of Time (used within 4 hours maximum) then discarded and created Time Sticker label. **PLEASE REMEMBER TO KEEP TRACK OF TIME WITH STICKER WHEN LEAVING FOOD ITEMS AT ROOM TEMPERATURE (POTATOES)**
Observed multiple buckets of Beef Bone soup cooling without proper Cooling methods followed or Cooling Monitoring. EHS conducted a Training on proper Cooling of Soups.
**1)PLEASE REMEMBER TO PLACE BONE SOUP IN SMALLER PORTIONS IN CONTAINERS. DO NOT USE MANUFACTURER BUCKETS FOR COOLING OR FOOD STORAGE.
2) COOL SOUP AT ROOM TEMPERATURE UNTIL SOUP REACHES 135F. USE FOOD THERMOMETER TO MONITOR SOUP TEMPERATURES.
3) PLACE CONTAINERS IN ICE OR PLACE IN FREEZER TO COOL RAPIDLY.
4) ONCE SOUP HAS REACHED 135F, YOU HAVE 2 HOURS TO COOL SOUP TO 70F. CHECK TEMPERATURES EVERY HOUR AND RECORD ON TIME LOG PROVIDED.
5) PLACE SOUP IN WIC. WHEN REACHED 70 AND KEEP CHECKING TEMPERATURES EVERY HOUR AND RECORD ON TIME LOG.
6) SOUP SHOULD BE 41F AFTER 4 HOURS.
7) IF SOUP IS NOT AT 70F AFTER 2 HOURS OR NOT 41F AFTER 6 HOURS, DISCARD OR REHEAT AGAIN.
EHS provided Cooling Logs and Risk Control Plan for Cooling of Soups.
EHS will conduct a Followup inspection on proper Cooling of Soup items.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). OBSERVED MULTIPLE BUCKETS OF BEEF BONE SOUP COOLING AT ROOM TEMPERATURE UPON ARRIVAL. FOOD EMPLOYEES AND CFM ARE UNAWARE OF COOLING PROCESS AND TIME REQUIREMENTS.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS EXPLAINED PROPER TRAINING ON COOLING PROCESS. ALL SOUPS HALVED INTO SEPARATE BUCKETS FOR RAPID COOLING AND PLACED IN WIC/FREEZER.
- 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. OBSERVED FOOD EMPLOYEES EAT AT DINING AREA AND RETURN TO KITCHEN WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEE EAT WITH GLOVES AND KEPT GLOVES ON WHILE CONTINUING AT PREP AREA. OBSERVED NO HANDWASHING DURING DURATION OF ENTIRE INSPECTION.
Correction: ALL food employees shall wash 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 of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE REMOVED GLOVES AND WASHED HANDS.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours BEEF BONE SOUP cooling for 4 HOURS hours in the PEPSI 1DR GLASS COOLER observed at 70°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. SOUP IN PEPSI 1DR GLASS COOLER REHEATED TO BOILING.
- 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: COOKED BULGOI BEEF 50F - PEPSI 1DR GLASS COOLER, COOKED POTATOES 74 - ON COUNTERTOP AT ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BULGOGI BEEF DISCARDED, POTATOES WILL NOW USE TIME AS PUBLIC HEALTH CONTROL MEASURE - TIME STICKER CREATED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink BY THE 3VAT SINK being used TO STORE SOILED POTS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM SINK BASIN.
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03/11/2016 | Risk Factor | |
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE USE SAME GLOVES DURING MULITPLE TASKS IN KITCHEN.
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. EHS EXPLAINED PROPER GLOVE USE AND HANDWASHING PROCEDURES. FOOD EMPLOYEE REMOVED GLOVES AND WASHED HANDS.
- 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: LARGE HOT POT AT COOKLINE OBSERVED WITH HEAVY AMOUNTS OF GREASE AND OIL DEPOSITS ON SURFACE LINING. OBSERVED HEAVY ACCUMULATION OF RUST AND DEBRIS INSIDE ICE CHEST (FRONT), IN NEED OF THOROUGH CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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: METAL BOWL. OBSERVED FOOD EMPLOYEE WASH METAL BOWL USED WITH SOAP AND WATER WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER PROCEDRUES, FOOD EMPLOYEE PLACED BOWL IN SANITIZER, USED NEW BOWL.
- Physical Facilities Good Repair
Observation: Observed that the LARGE HOT POT FOR SOUP AT COOKLINE is not maintained in good repair. OBSERVED CRACKED AND MISSING BRICK TILES SURROUNDING LARGE HOT POT. OBSERVED UNCLEANABLE WITH UNSMOOTH SURFACES.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2015 | Routine | |
Followup conducted for Repair of Delfield 2DR Prep Cooler not properly cold holding during Risk Factor Assessment conducted 3/25/15. Observed unit with ambient temperature of 35F and properly cold holding food items. Now in compliance.
No violation noted during this evaluation. | 03/27/2015 | Follow-up | |
Delfield 2DR Prep Cooler along cookline observed with ambient temperature of 45F. **DO NOT USE COOLER TO STORE COOKED OR RAW FOOD ITEMS EXCEPT VEGETABLES AND RAW SHELL EGGS.** Manager called for repair during inspection. Please notify Health Department once repaired or fax or email copy of Service Repair invoice by 3/27/15.
EHS provided information handouts on Cooling in Korean.
REMINDER: *COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED CFM AND FOOD EMPLOYEE WASH HANDS IN 3VAT SINK AND IN PREP SINK WITHOUT USING SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: COOKED MARINATED BEEF 55F, COOKED BEANSPROUTS 52F, PRE-COOKED SEAFOOD MIX 48F - IN DELFIELD 2DR PREP COOLER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED.
- 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. OBSERVED RAW SHELL EGGS 64F STORED ON COUNTERTOP AT ROOM TEMPREATURE BY COOKLINE.
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 MOVED TO REFRIGERATION UNIT.
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03/24/2015 | Risk Factor | |
- 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. OBSERVED FOOD EMPLOYEE PERFORM MULTIPLE TASKS WITHOUT WASHING HANDS. OBSERVED CFM ENTER KITCHEN AND PREPARE FOOD AT COOKLINE WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEE TAKE OUT TRASH WITHOUT WASHING HANDS AFTER ENTERING KITCHEN.
Correction: ALL food employees shall wash 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 of foodborne illness. EXPLAINED PROPER HANDWASHING PROCEDURES, EMPLOYEES WASHED HANDS.
- Critical: 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: BEEF SOUP BUCKETS IN WIC, WONTON SOUP IN PEPSI 1DR GLASS COOLER, BROTH SOUP AT COOKLINE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. LIDS ADDED TO CONTAINERS.
- 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: OBSERVED UTENSILS AT COOKLINE STORED IN WATER AT ROOM TEMPERATURE.
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. CFM PLACED UTENSILS IN BOILING WATER AT COOKLINE TO BE REPLACED OFTEN.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CFM MADE SANITZING SOLUTION BUCKET FOR CLOTHS.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: OBSERVED OPEN BUCKET OF UNCOOKED CABBAGE IN WATER STORED NEXT TO DISH SINKS. SOILED METAL CONTAINERS STACKED ON TOP OF CABBAGE CONTAINER.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. CABBAGE TO BE REWASHED, PRIOR TO COOKING.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: BEEF SOUP, WONTON SOUP, COOKED PORK
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SHELVES LINED WITH LAMINATE COVERING CRACKED AND IN NEED OF REPLACEMENT.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 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. SLICER TO BE RE-WASHED, RINSED, AND SANITIZED.
- 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: OBSERVED CHEST FREEZER (FRONT) IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
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11/14/2014 | Routine | |
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). OBSERVED PRE-COOKED BEEF BONE WITH BEEF COOLING IN LARGE BUCKETS IN ROOM TEMPERATURE AND IN WI COOLER.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS PROVIDED TRAINING ON PROPER COOLING. BEEF BONES DIVIDED INTO SHALLOW PANS IN ICE IN WI COOLER FOR RAPID COOLING.
- 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. OBSERVED FOOD EMPLOYEES PARTICIPATE IN DIFFERENT TASKS DURING INSPECTION AND NO ONE OBSERVED WASHING HANDS.
Correction: ALL food employees shall wash 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 of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER READY TO EAT KIMCHI 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. CFM REARRANGED FOOD ITEMS.
- 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: GARLIC IN OIL @ cookline 78F.
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. CFM PLACED GARLIC IN OIL IN CONTAINER OF ICE AT COOKLINE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED NO FOODS DATEMARKED IN WIC INCLUDING KIMCHI, BEAN PASTE AND BEEF BONES.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EHS EXPLAINED PROPER DATEMARKING PROCEDURES. FOODS WILL ALL BE USED TODAY, OTHERWISE DATEMARKED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER OBSERVED TO HAVE FOOD DEBRI PRESENT AFTER CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WILL RE-WASH, RINSE, AND SANITIZE IN 3VAT SINK.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED BUCKET OF BEEF BONE ON FLOOR AND PLACED ON TOP OF CLEAN COUNTER.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS EXPLAINED PROPER HANDLING PROCEDURES, COUNTER TOP SANITIZED WITH WIPING CLOTH WITH SANITIZER AT ACCEPTABLE LEVELS.
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07/24/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting some violations during the inspection. All none critical hazards shall be corrected not later than 90 calendar days after the date of this inspection.
Dishmachine: n/a
- 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 ice scoop in ice with handle touching ice.
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. MANAGER REMOVED ICE SCOOP FROM INTERIOR OF ICE BIN.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1. Wood underneath ice machine
2. cracked laminate covering over 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1 dr glass upright refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in the kitchen 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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02/03/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The owners have improved the process of cooling soups down. They use metal pans and place soup in an ice bath. Today we have monitored the temperatures and upon reaching 70F the soup was placed in the walk in cooler.
No violation noted during this evaluation. | 11/07/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
An employee health policy was provided in Korean language as well as information on cooling.
Obtain a thermometer to monitor cooling procedures.
There will be a follow up inspection to determine if the violations persist
REMEMBER to wash, rinse, and sanitize all dishware at the three compartment sink.
If there are any questions or concerns contact me at 703-246-8447.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. MANAGER AND EMPLOYEE SET UP THREE COMPARTMENT SINK USING A WASH, RINSE, AND SANITIZE SINK WITH AN APPROVED SANITIZER.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 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)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bean sprouts in the walk in cooler.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. BEAN SPROUTS WERE DISCARDED.
- 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 EGGS STORED ABOVE ONIONS IN THE 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. EMPLOYEE PLACED RAW EGGS BELOW ONIONS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:
1. Black beans
2. Zucchini
cooling for 10 hours in the walk in cooler observed at 45°F and 46F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. OWNER DISCARDED FOOD.
- 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: 2dr reach in prep unit containing cooked pork at 47F
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. THE FOOD WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Beef in 2dr reach in prep unit.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. OWNER DATEMARKED FOOD.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: POTS, PANS, CUPS, AND LIDS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EMPLOYEE PLACED SANITIZER IN ONE OF THE THREE COMPARTMENT SINKS AND PLACED THE EQUIPMENT LISTED ABOVE IN THE SANITIZER SOLUTION PRIOR TO BEING AIR DRIED AND PUT AWAY.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located adjacent to the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. MANAGER REMOVED ITEMS BLOCKING HANDSINK.
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10/11/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Rheem Ruud
Model: es50-15-G
KW 15
no dishwashing machine
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Employee washed hands at handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. EMPLOYEE DISCARDED BEVERAGES.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed soups cooling 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. CFM lifted soups to cool on counter top.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEE REMOVED ITEMS BLOCKING HANDSINK.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Gom Ba Woo Restaurant, 7133-C Columbia Pike, Annandale, VA 22003 »