Hair restraints in place. Handwashing observed. Facility utilizes MSG as an approved additive.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Child explained she is 13 years old. EHS explained to child and operator the importance of keeping children out of kitchen area and assisting with food preparation. EHS observed child packaging food items for customer.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling food contact side of single serve item with their bare hands right before placing coked food in it for customer. EHS educated and stopped worker from continuing and corrected action.
Correction: Handle single serve equipment so that hands do not touch food contact side of equipment and single serve items.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that various cut vegeatables and neats in refrigeration was not protected from @BIOLOGICAL CROSS-CONTAMINATION@ because it was not in packages, covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Bowl observed used as dispensing utensil for bulk container of flour. PIC removed item
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. EHS observed wet cloth stored on counter and no sanitizer bucket for between use storage. PIC removed cloth for use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: pork at 43F, chicken at 44F, cooked noodles at 44F, beef at 43F in prep unit cold holding at improper temperatures. Based on time frame food placed in prep unit from walk in food items must be discarded or served by 15:30. PIC adjusted temperature on unit bc it has a new thermostat and may not have been adjust properly. Either way foods are to be checked at 15:30 and if not 41F below then serve or discard.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Brown rice by wok station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine testing strip test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen near 3 compartment sink is not smooth and easily cleanable.EHS observed broken/cracked tile.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observe greas dripping down hood system and on equipment. EHS recoomend it be a part of daily cleaning schedule to wipe down hod system.
Correction: Maintain hood system vent filters in a clean condition.
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12/23/2015 | Routine | |
PIC has made real good improvement on cleaning. Date marking is present. Good Job
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill, deep fryer and plumbing around fryers, walls in walk in refrigeration. Facility has made good improvements on cleaning of cook line. Make sure you get in between equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions for pest , rodents and pathogen growth. Establish a daily cleaning schedule.
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11/13/2015 | Follow-up | |
Hood system observed to have big dripping from it right above food area. Vents are observed with build up. PIC states cleaning and of every month. EHS suggest cleaning at higher frequency. EHS observed 2 children at the front desk. EHS re-emphasized keeping children out of the kitchen. Food labels have been purchased but facility is only checking the day it was made not the date, Since such large buckets are made at a time then just a day is not sufficient. Make sure the actual dates are placed on the labels. Cleaning of the grill and deep fryer area is a little better but still needs a lot of work. EHS will conduct one more follow up due to possible language barrier. If issues are not corrected a NOAV may be issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food stored on the floor (shrimp, buckets of sauce, cans of food) in walk in on the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition. EHS re-educated PIC on proper date marking.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. EHS addressed issue with PIC and re-emphasized the importance of keeping hood system clean.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill, deep fryer and plumbing around fryers, walls in walk in refrigeration.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions for pest , rodents and pathogen growth. Establish a daily cleaning schedule.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage bin. EHS observed food bin used to hold foods was washed and rinsed but not sanitized and placed on shelf to dry. EHS discussed proper process to PIC and had PIC have the item properly washed, rinsed and sanitized..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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11/02/2015 | Follow-up | |
EHS observed many flies in the kitchen area. Trash receptacle in back of kitchen filled with food debris and not being used. Cover trash cans when filled with debris and food to prevent pest in the kitchen area Also cut vegetables to be cook stored on counter (broccoli and cabbage) not covered and flies observed flying above food. EHS educated on covering food and why. Corrected during this inspection. Food handler cards are all current. Date marking still not observed with food items. EHS educated PIC again concerning date marking. PIC wife made cards for each item. EHS also observed not covered on counter and in walk in refrigeration and raw stored above cooked items. Food items were also not covered and buckets of sauces stored on the floor. All areas discussed in initial inspection were observed clean minus the area between the deep fryer and the wok grill which has allot of grease and food debris. EHS recommend to keep cleaning are on a daily bases. PIC also stated a food worker took his food thermometer home. Food thermometer must be maintained in facility during operation and utilized to check temp. of foods to ensure food safety.EHs stressed that these items must be corrected and maintained on a daily basis. Will follow up in two weeks. Also, keep children out of the kitchen.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that as chicken, cut greens, shrimp and other food items were not protected from contamination because it was not in covered containers, or wrapped in all refrigerated units,
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. EHS discussed keeping food covered with PIC. Some items were covered right away and others were not. PIC kept stating later.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food stored on the floor (shrimp, buckets of sauce, cans of food) in walk in on the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition. EHS re-educated PIC on proper date marking.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill, deep fryer and plumbing around fryers, walls in walk in refrigeration.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions for pest , rodents and pathogen growth. Establish a daily cleaning schedule.
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids. Observed filled trash can in facility with several flies around it attracting them with no lid. Lids help reduce flies in a food establishment.
Correction: Cover all waste containers when not in continuous use.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Observed several flies in facility. Recommend a certified pest controller to treat facility.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/15/2015 | Follow-up | |
Inspection conducted at the time of prepping for lunch. Facility in need of good cleaning. Recommend a daily cleaning schedule, Ensure date marking is being conducted for items held more than 24 hours. Keep all food items covered and off the floor. Food handler cards must be obtained right away. EHS provided PIC with flyers on food temperatures, employee health and proper cooling processes. Watch your food temperature and calibrate your thermometers weekly.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC has a food worker working with no food handler card required by city ordinance. Offense is a class 1 misdemeanor for each person and each day of violation.
Correction: Train all employees in food safety as it relates to their assigned duties. Food worker must have valid food handler card prior to working with food. Card must be obtained no later than 2 weeks from 8/20/15.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that as chicken, cut greens, shrimp and other food items were not protected from contamination because it was not in covered containers, or wrapped in all refrigerated units,
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. EHS discussed keeping food covered with PIC. Some items were covered right away and others were not. PIC kept stating later.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. Bulk containers of sugar, flour, rice and starch observed with no labels.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knife observed stored between prep unit and counter and tongues stored inside of dirty oven.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food stored on the floor (shrimp, buckets of sauce, cans of food) in walk in on the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit is not properly dated for disposition. EHS re-educated PIC on proper date marking.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the shelf is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard being lined on shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. PIC instructed to clean hoods system above cook area before time to cook and to have system cleaned. PIC scheduled hood cleaner during inspection.
Correction: Clean the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. PIC instructed to wipe down hood system daily to prevent accumulation of grease (cleaning schedule).
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. EHS sowed PIC how to calibrate thermometer.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of canned vegetables and sauces. EHS discussed chemical break down from cans once open and can not be reused for food storage.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Use food grade containers. Foods were discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill, deep fryer and plumbing around fryers, walls in walk in refrigeration.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions for pest , rodents and pathogen growth. Establish a daily cleaning schedule.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single serve tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and the faucet at the prep sink and 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Contact a certified plumber for repair.
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids. Observed filled trash can in facility with several flies around it attracting them with no lid. Lids help reduce flies in a food establishment.
Correction: Cover all waste containers when not in continuous use.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed several flies in facility. Recommend a certified pest controller to treat facility.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests. Observed back door being kept open allowing flies to enter facility. EHS discussed situation with PIC.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
08/20/2015 | Routine | |
| No violation noted during this evaluation. | 06/04/2015 | Complaint | |
NOTES:
- Discussed proper thawing methods with operator.
- Reviewed Food Handler cards with operator. All but one employee without Food Handler card.
- Reviewed Employee Health policy in depth with operator.
- Discussed general cleaning needed in kitchen under units and behind grill/fryer area. Also discussed proper food storage in walk-in refrigerator as well as some deep cleaning needed in walk-in refrigerator.
- More frequent hand washing must be implemented at facility. This was thoroughly discussed with operator.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw, frozen chicken breasts.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food such as mixed vegetables and cooked egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the walk-in refrigerator and inside prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide chlorine at proper concentration of 25ppm-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
04/10/2015 | Routine | |
| No violation noted during this evaluation. | 01/09/2015 | Follow-up | |
Facility was inspected right after lunch. Food workers had proper hair restraint and hood vent was very clean. Some food items cooling (chicken, beef @ 55F ) were place in walk-in 11:30AM. Spoke to PIC ensuring that the food items needed to be below 41 by 3:30PM.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Two food workers are not foodhandler certified.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance required all food workers to be foodhandler certified prior to working with food. Ensure food workers are certified no later than 30 days from today.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Facility has no health policy in place.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Eh HAs sent health handouts for the facility to utilize/post. EH sent handouts on employee health and reporting procedures to facility through the mail to be posted/utilized.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Several bins of food items (rice, flour,sugar etc...) were label with a common name after being removed from their original containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Food bins were observed with single serve bowls used as scoops with no handles.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Food noted not being adequately cooled to prevent the growth of harmful bacteria. A batch of breaded chicken in the walk-in after cooking was at 79F. PIC states item was placed in unit right before lunch between 10:30 and 11AM. Food item temp was taken after 2PM. Properly cooling food required food items to be cooled from 135 to 70 no longer than 2 hours time frame and down to 41F no longer than 6 hours. Recommend the item be recooked right away and recommend when cooling items to ensure the pan is shallow to ensure proper air flow in cooling foods. PIC started recooking chicken.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:under lid and edge of rice maker
Correction: Clean and sanitize these surfaces for food contact. Cleaning removes food and soil debris in order for proper sanitizing and to prevent harboring pest/rodent conditions.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:shelf below hot holding area, under fryer and area between fryer and grill.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent growth of pathogens and pest/rodent concerns
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep/cook area
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. No sanitizing solution was observed at the food prep area. Pleaseensure a sanitizing solution is readily available at prep areas to be used between working with raw and ready to eat foods.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware and single service containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use to prevent odors and pest/rodent concerns
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Costumer restroom, toilet and handwashing sink bathroom were observed to be unclean and not maintained with cob webs in the corners
Correction: Keep facilities clean and maintained to encourage proper handwashing, prevent odors and sanitary conditions.
|
12/08/2014 | Routine | |
It was also noted the handsink was slow to drain and should be repaired
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the (walls, under fryers, floor of walk-in, bottom shelves of prep tables, and broken broiler unit) has 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. excess build up of grease present.
Correction: Maintain hood system vent filters in a clean condition.
|
02/24/2014 | Routine | |
Front door open upon arrival for inspection. Flies observed. Do not maintain door in open position.
Food containers stacked inside of prep unit (top). Temp ok, chicken 41F. Do not stack insert pans or other containers inside of prep unit.
Unlabeled containers observed. Provide English common name as to contents.
Scoops with handles required.
Tongs improperly hanging on spigot of mop sink. Remove and wash, rinse, and sanitize before use.
Whole fish observed in freezer. PIC provided shipping manifest from Chinese purveyor. PIC further advised that fish is for employees only. No fish on menu.
Cutting board used to cover hole in floor. Discontinue this practice and repair floor. Recommend discarding cutting board.
Accumulation of dust, food debris observed on shelving and tops of equipment. Thoroughly clean and maintain. FLoors also in need of cleaning.
Cutting board observed to be discolored and with deep grooves. Sand and bleach or replace cutting board.
Multiple food containers stored on floor. Remove and store at least six inches off of floor.
Currently, no professional exterminator is contracted. Contract must be obtained and provided to SHD, particularly for rampant fly issue in kitchen.
Large gap observed at back door. Repair gap to prevent nuisance entry.
Foil used to line shelving. Remove. Surface must be smooth and easily cleanable.
Cardboard improperly used to line warmer for egg rolls. Remove as cardboard is a fire hazard and it is not a food grade approved material.
No long stem thermometer provided. No cooked temps taken. Ever.
All information reviewed with PIC as clearly as possible. Language barrier present.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Reportable illness procedure reviewed with PIC.
- Critical: Hands - When to Wash*
Observation: Handwashing observed at no time during inspection.
Correction: Proper handwashing, where, when, why, reviewed in detail with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Multitude of unprotected food items observed in refrigeration units, hot holding well, etc.
Correction: Provide protective covering to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labeling observed.
Correction: Implement proper date labeling as explained to PIC.
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07/25/2013 | Risk Factor | |
Received complaint regarding facility delivery practice. Discussed with Person in Charge regarding proper storage of delivery items after receiving. A follow-up inspection will be conducted to ensure compliance.
No violation noted during this evaluation. | 01/23/2013 | Complaint | |
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