The purpose of today's visit was to conduct a risk factor assessment. A food-borne illness complaint investigation was also conducted. See complaint inspection dated 4/1/16 for more information.
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train all food employees on proper handwashing procedure (when switching tasks, between handling raw vs. ready-to-eat foods, after coughing/eating/using the bathroom)
2. Monitor handwashing procedures by performing a daily walk-through of both prep areas and cookline areas
3. Use temperature logs provided to monitor cold holding temperatures in each refrigeration unit
4. Immediately train all staff on how to use Time as a Public Health Control (TPHC) log to time stamp all items located at fried food bar
A follow-up inspection will be conducted on 4/4/16 to verify cold holding temperatures in South East Walk-In Cooler #2 and to observe time stamping for TPHC items at fried food bar.
- 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 EMPLOYEE HANDLE RAW SHRIMP THEN HANDLE READY TO EAT CILANTRO WITHOUT WASHING HANDS FIRST.
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. TRAINING PROVIDED, EMPLOYEE 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: IN SOUTH EAST WALK-IN COOLER- CLEAN GRAPES BEING STORED IN METAL BOWLS UNCOVERED.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. GRAPES COVERED WITH PLASTIC WRAP BY PERSON IN CHARGE.
- 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: SOUTH EAST WALK-IN COOLER #2- RAW DUCK, RAW SALMON, RAW TURBOT (43F, 44F, 44F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS MOVED TO SOUTH EAST WALK-IN COOLER #1
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: FRIED FOOD BAR AT BUFFET (FRIED FISH, SWEET AND SOUR CHICKEN, FRENCH FRIES, PLANTAIN).
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. ALL ITEMS LABLED WITH A DISCARD TIME OF 3:00PM BY PERSON IN CHARGE.
- Critical: Discard Food Contaminated by Hand Contact, Sneezing, Coughing, or Other Means (corrected on site)
Observation: The following food item(s) shall be discarded because the foods were observed to be contaminated by food employees, consumers or other persons: SHRIMP STORED IN 3-VAT SINK IN CONTACT WITH EMPLOYEE ORAL DISCHARGE.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges such as nasal or oral discharges shall be discarded. SHRIMP DISCARDED BY THE PERSON IN CHARGE AFTER TRAINING PROVIDED BY HEALTH DEPARTMENT.
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04/01/2016 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. A complaint investigation was also conducted (see corresponding complaint investigation dated 3/4/16). The following violation was observed for the second time:
1 .Molluscan shellstock tags/labels marked with date of last sale
2. Wet wiping cloth storage
The following suggestions have been made as a means of incorporating Active Managerial Control (AMC):
1. Delegate specific tasks to shift managers. Assign shift managers to monitor records for the following: shellstock tags, hot/cold holding temperature logs, Time as a Public Health Control records.
2. Use temperature logs previously provided DAILY
3. Immediately train all employees on proper handwashing techniques and proper glove usage per today's discussion
Please send the following to the Health Department within 7 days:
1. Copy of shellstock tags for oysters labeled with date of last sale
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: EXTENSIVE TRAINING PROVIDED IN ENGLISH AND SPANISH. PLEASE TRAIN ALL FOOD EMPLOYEES ON HOW TO PROPERLY LABEL SHELLSTOCK TAGS (I.E., OYSTER TAGS) WITH DATE UPON LAST SALE. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: COOKED LO MEIN NOODLES.
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. NOODLES WERE DISCARDED BY PERSON IN CHARGE.
- 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: IN WALK-IN COOLER- OBSERVED RAW CHICKEN BEING STORED OVER RAW STEAK.
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). RAW CHICKEN RELOCATED TO BOTTOM SHELF.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: TRAINING PROVIDED AND PUBLIC HEALTH RATIONAL EXPLAINED. PLEASE PROVIDE WET WIPING BUCKETS TO STORE SANTIZINER SOLUTION AND WET WIPING CLOTHS WITHIN 30 DAYS. 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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: FROZEN DUCK AND FROZEN COD BEING THAWED IN STILL ROOM TEMPERATURE WATER OF PREP SINKS.
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. TRAINING PROVIDED, EMPLOYEE THAWED ITEMS IN ACCORDANCE TO CORRECTIVE ACTION #2 LISTED ABOVE.
- 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:IN SOUTHEAST WALK-IN COOLER #1- CRAB SALAD, SHRIMP STUFFING, PORK RIBS.
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. ALL ITEMS DATE MARKED BY PERSON IN CHARGE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYER, OVEN, STOVE TOPS, COOKLINE EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: PLEASE REMOVE ALL WOOD AND CONSTRUCTION ITEMS LOCATED NEAR DUMPSTER WITHIN 30 DAYS. Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL,FLOOR in the KITCHEN ALONG COOKLINE AND BEHIND PREP 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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03/04/2016 | Routine | |
The purpose of today's visit was to respond to a complaint received on 9/2/15 in which complainant stated that food at buffet line was not kept hot enough. Food temperatures were taken from all hot holding units of buffet lines. Suggestions made to put back into practice the use of temperature logs that were previously provided by the Health Department for cold and hot holding items. Also suggested to train employees not to fill hot wells with food passed the fill line. Certified Food Manager (CFM) stated that fried foods are kept at lower temperatures than the rest of the hot holding items of buffet in order to prevent them from becoming soggy. Discussed the possibility of using Time as a Public Health Control (TPHC) for all fried food items, however CFM stated that monitoring food by temperature would be an easier means to gain compliance. The thermostat for hot holding unit of buffet line #4 was increased and all improperly hot held items were discarded or reheated to 165F or above. Complaint is confirmed.
Please send the following to the Health Department within 10 days:
1. Copy of temperature logs for all items (hot and cold) being held at buffet line.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: AT BUFFET LINE #4- FRIED RICE, FRIED SHRIMP, FRIED FISH FILET, TERIYAKI CHICKEN.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FRIED RICE REHEATED TO 168F, ALL OTHER ITEMS DISCARDED.
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09/02/2015 | Complaint | |
The purpose of today's visit was to conduct a risk-factor assessment. A lack of records for sushi items under the Time as A Public Health control (TPHC) was observed as a repeat violation. Please remember to maintain all records for items being monitored under TPHC and to discard all items after 4 hours. Also, open drinking containers being stored near food and food contact surfaces was observed as a repeat violation as well. Please remind all employees to drink from covered cups with straws and to store these drinks away from food/food contact surfaces. South East Walk-In Cooler (WIC) was observed to be functioning improperly. Items improperly cold holding in South East WIC were discarded. Technician was available on-site and repaired WIC so that a temperature of 35F was observed. Please remember to keep items like cut tomatoes below the fill line when stocking buffet items so that proper cold holding temperatures of 41F or below can be maintained. Provided equipment and food temperature logs to be used. Please fax or e-mail a copy of temperature logs to Health Department within 14 days. A follow-up assessment will be conducted on May 18th, 2015 to verify use of temperature logs.
- 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 EMPLOYEE COOKING AT GRILL COUGH INTO HANDS WHILE PREPARING FRIED RICE AND RETURN TO COOKING WITHOUT WASHING HANDS PRIOR TO RESUMING FOOD PREPARATION.
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. TRAINED EMPLOYEE ON WHEN TO WASH HANDS. EMPLOYEE WASHED HANDS AND THEN PUT ON GLOVES.
- Critical: 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. OPEN CUPS OF SODA STORED ON PREP COUNTER WITH IN-USE 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 OPEN DRINKING CONTAINERS.
- 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: IN DELFIELD WALK-IN COOLER-- RAW BEEF BEING STORED DIRECTLY ABOVE RAW FISH AND COOKED DUCK.
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). PROVIDED CROSS CONTAMINATION TRAINING. BEEF MOVED BELOW COOKED DUCK AND RAW FISH.
- 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: IN SOUTHEAST WALK-IN COOLER- SHRIMP #1 (43F), TILAPIA (44F), SHRIMP SALAD (46F), SCALLOPS (46F), CRAB SALAD (46F, 46F, 46F, 46F, 46F, 46F, 47F)., SWEET POTATO (45F), CRAB SALAD (48F), 47F), SHRIMP #2 46F). IN 3 DR PREP COOLER- TOFU (52F), PEAS AND CARROTS (55F), BUFFET LINE- CUT TOMATO (48F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CUT TOMATO PLACED IN WALK-IN FREEZER. ALL OTHER ITEMS DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. RAINBOW SUSHI ROLL, SASHIMI SUSHI ROLLS.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ALL ITEMS TIME MARKED WITH A 4 HOUR DISCARD TIME.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3-VAT SINK being used TO STORE WET WIPING CLOTHS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. WET WIPING CLOTHS REMOVED FROM HAND SINK.
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05/04/2015 | Risk Factor | |
The purpose of today's visit was to perform a follow-up inspection in order to assess the service of hot water heater. Heater has been repaired. Visited during busy part of lunch service and 3-vat sink, dish machine, and hand washing sinks were all observed to be supplied with a sufficient hot water source. Hot water availability is essential for handwashing and warewashing, both of which present the potential of contamination of food in an establishment. Discussed importance of having hot water with CFM.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: DISCUSSED LABELING PROCEDURE WITH CFM AND STAFF IN DETAIL. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
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02/13/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Discussed public health significance of labeling shellstock tags with date of last sale. Historically, shellstock have been linked to pathogens such as Hepatitis A. In the event of transmission of Hepatitis A, recording date of last sale enables an epidemiological investigation to be thoroughly conducted. Please be advised to send invoice of hot water heater within 5 business days. A follow-up will be conducted on Friday, February 13th, 2015 to assess hot water availability.
- 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. ITEM DISCARDED. COVERED DRINKING CONTAINER W/ STRAW PROVIDED.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: DISCUSSED LABELING PROCEDURE WITH CFM AND STAFF IN DETAIL. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on PREP COUNTERS, COOK LINE, SUSHI BAR.
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. ITEMS PLACED IN CHLORINE SANITIZER SOLUTION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: SALMON, TUNA.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. LETTER OF PARASITE DESTRUCTION RECEIVED FROM SUPPLIER DURING INSPECTION.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not NONABSORBENT: CLOTHS BEING STORED OVER SUSHI RICE.
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 nonabsorbent. CLOTHS REMOVED FROM RICE.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: SERVICE TECHNICIAN ON-SITE. STATED THAT TRANSFORMER IS OUT OF ORDER AND NEW PART IS BEING ORDERED. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
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02/09/2015 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.--OBSERVED RAW OYSTERS INSIDE THE SOUTHEAST WALK-IN COOLER WITHOUT TAG.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. --EHS PROVIDED TRAINING ON SHELLSTOCK TAGS. CFM PLACED TAG WITH OYSTERS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.--OBSERVED SEVERAL BOXES OF OYSTER SHELLS STACKED UP AT DUMPSTER AREA FOR GARBAGE PICK-UP. TAGS FOR OYSTERS INSIDE THE BOXES.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.--EHS PROVIDED TRAINING ON SHELLSTOCK TAGS AND THE PUBLICH HEALTH IMPORTANCE OF RETAINING THE TAGS FOR 90 DAYS. CFM REMOVED TAGS FROM THE BOXES AND WILL KEEP ON FILE FOR 90 DAYS.
- 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.--OBSERVED WET WIPING CLOTH ON SURFACE OF TURBO AIR 2 DOOR PREP COOLER IN HIBACHI AREA. OBSERVED WET WIPING CLOTH ON SURFACE OF SUSHI PREP COOLER.
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.--EHS PROVIDED TRAINING ON PROPER STORAGE OF WIPING CLOTH BUCKETS AND A REFRESHER TRAINING ON PROPER SET-UP OF WIPING CLOTH BUCKETS AND TESTING. CFM PLACED WET WIPING CLOTHS IN BUCKET.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: CRAWFISH THAWING IN BASIN OF THREE COMPARTMENT SINK WITHOUT RUNNING WATER. SHRIMP THAWING ON SINK SURFACE WITHOUT RUNNING 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.--EHS PROVIDED TRAINING ON PROPER THAWING METHODS. CFM PLACED CRAWFISH AND SHRIMP UNDER COLD RUNNING WATER.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBESRVED AT SUSHI PREP AREA NO TIME MARKING FOR THE CALIFORNIA ROLLS, SEAWEED SALAD, VEGETABLE ROLLS, RAINBOW ROLL, SALMON AND TILAPIA ROLL, AVACADO ROLL, TEMPURA ROLL AND SMOKED SALMON AND CREAM CHEESE ROLL
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--EHS PROVIDED TRAINING ON THE USE OF TIME AS A PUBLIC HEALTH CONTROL TO CFM. ESTABLISHMENT HAS A SHEET THAT IS USES TO DOCUMENT TIME. SUSHI CHEF FILLED OUT THE SHEET DURING TIME OF INSPECTION, ITEMS NOT MARKED WERE DISCARDED.
- 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:--BEVERAGE AIR 2 DOOR UPRIGHT COOLER AT COOKLINE AND THE BEVERAGE AIR 3 DOOR PREP COOLER AT COOKLINE
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.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment (corrected on site)
Observation: A direct connection exists between the drain line(s) of the food preparation sink and the sewer line.--OBERVED PLASTIC BOTTLE TIED TO FOOD PREP PLUMBING, CONNECTING THE PLUMBING AND DRAIN.
Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. --EHS PROVIDED TRAINING ON THE NEED FOR THE AIR GAP. CFM REMOVED PLASTIC BOTTLE
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.--OBSERVED FOOD DEBRIS, GREASE AND BOXES OF OYSTER SHELLS ON THE GROUND NEXT TO GARBAGE RECEPTACLES.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.--OBSERVED 4 LIGHTBULBS OUT UNDER HOOD IN FRONT AND 3 LIGHTBULBS OUT UNDER HOOD IN BACK.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the TILE FLOORING IN FRONT OF THE DELFIELD WALK-IN FREEZER is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR DRAINS UNDER THE THREE COMPARTMENT SINK AND THE TWO COMPARTMENT PREP SINK 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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03/10/2014 | Routine | |
Complaint states that there was no hot water in the ladies room and that the complainant became ill after eating California roll, fried rice, lobster bisque, salmon and pork dumplings. Environmental Health Specialist (EHS) observed hot water in the rest-room. EHS observed that time is used as the public health control for the sushi self-serve items. EHS did not observe that the sushi self-serve items were marked with time. EHS provided training on the use of time as a public health control to the Certified Food Manager (CFM) during time of investigation.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:--OBSERVED AT SUSHI PREP AREA NO TIME MARKING FOR THE CALIFORNIA ROLLS, SEAWEED SALAD, VEGETABLE ROLLS, RAINBOW ROLL, SALMON AND TILAPIA ROLL, AVACADO ROLL, TEMPURA ROLL AND SMOKED SALMON AND CREAM CHEESE ROLL.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--EHS PROVIDED TRAINING ON THE USE OF TIME AS A PUBLIC HEALTH CONTROL TO CFM. ESTABLISHMENT HAS A SHEET THAT IS USED TO DOCUMENT TIME. SUSHI CHEF FILLED OUT THE SHEET DURING TIME OF INSPECTION, ITEMS NOT MARKED WERE DISCARDED.
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03/10/2014 | Complaint | |
Complaint states that the sushi chef was eating sushi while preparing it. EHS discussed complaint with CFM and sushi chef. Sushi chef stated that he did eat the end of a cucumber instead of throwing it away while he was preparing it. EHS provided training to CFM and sushi chef on why eating and drinking while preparing food is not allowed.
No violation noted during this evaluation. | 10/25/2013 | Complaint | |
- 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:--OBSERVED RAW CHICKEN OVER MACARONI AND CHEESE IN THE BEVERAGE AIR 2DR UPRIGHT COOLER AT COOKLINE. OBSERVED RAW SQUID OVER LETTUCE AND GREEN BEANS IN THE BEVAGE AIR 2DR COOLER. OBSERVED FOOD EMPLOYEE DUMP RAW CHICKEN INTO A CONTAINER IN THE SINK AND THEN PLACE THE RAW CHICKEN CONTAINER ON TOP OF A CUTTING BOARD THAT WAS RESTING OVER RAW LEAFY GREENS IN THE SINK.
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. --EHS PROVIDED TRAINING ON PROPER STORAGE OF RAW AND RTE FOODS. CFM MOVED RAW FOODS BELOW RTE FOODS. LEAFY GREENS WERE DISCARDED DURING TIME OF INSPECTION.
- 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 BEEF OVER RAW SEAFOOD INSIDE BEVERAGE AIR 2DR UPRIGHT COOLER. OBSERVED RAW PORK OVER RAW SEAFOOD INSIDE THE SOUTHEAST 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).--EHS PROVIDED TRAINING ON PROPER RAW FOOD STORAGE. CFM MOVED RAW FOODS TO PREVENT CROSS CONTAMINATION.
- 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: EGG NOODLES cooling OVERNIGHT in the BEVERAGE AIR 2DR observed at 52°F. OBSERVED LOBSTER BISQUE COOLING OVERNIGHT IN THE SOUTHEAST WALK-IN COOLER AT 50F.
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.--EHS PROVIDED EXTENSIVE TRAINING ON COOLING METHODS. THE EGG NOODLES AND THE BISQUE WERE DISCARDED DURING TIME OF INSPECTION.
- 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 MAC AND CHEESE IN BEV AIR 2DR UR COOLE WITHOUT DATE MARKING, OBSERVED EGG NOODLES AND BREADED CHICKEN IN THE BEVERAGE AIR 2DR COOLER WITHOUT DATE MARKING. OBSERVED LOBSTER BISQUE IN WALK-IN COOLER WITHOUT DATE MARKING. OBSERVED EGG NOODLES IN THE BEVERAGE AIR 2DR COOLER(SUSHI AREA) WITHOUT DATE MARKING.
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 PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.--CFM CALLED ECOLAB, WHO CAME DURING TIME OF INSPECTION AND ADJUSTED THE BOOSTER OF THE DISH MACHINE. THERMOLABEL TURNED BLACK AFTER ADJUSTMENT.
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10/25/2013 | Risk Factor | |
EHS discussed complaint with manager during time of inspection. Complainant states that a fly was found in their sushi, found something on their plate, and that the coconut cookies had a green substance on them. EHS observed open lids on the garbage dumpster in the back of the restaurant. EHS observed large amount of flies in and on the dumpster. EHS instructed manager that lids of the dumpster must be closed at all times. EHS asked that all trash be placed in garbage bags, closed tightly and then be placed in the dumpster and the lids shut. EHS asked that the back storm door stay closed at all times until the screen door can be repaired. EHS looked at the last pest control receipt from EcoLab dated 9-17-13. Receipt did not show any treatment for flies. EHS observed one fly strip in the restaurant located in the dry goods storage. EHS recommends speaking with EcoLab about what they can do outside and inside the restaurant to help control flies. EHS observed one fly inside the restaurant. EHS did not observe any flies in the sushi or sushi prep area during time of investigation. EHS did not observe any green substance on the coconut cookies during time of investigation. EHS did not find any unclean plates during time of investigation. Hobart dish machine was operating properly during time of investigation. Thermolabel tested during time of investigation.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.--OBSERVED BOTH LIDS ON DUMPSTER OPEN.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. --EHS INSTRUCTED MANAGER TO CLOSE LIDS. EHS STATED THAT ALL TRASH MUST BE PLACED IN PLASTIC BAGS, CLOSED TIGHTLY, AND THEN PLACED IN THE DUMPSTER.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--EHS OBSERVED LARGE AMOUNT OF FLIES ON AND INSIDE THE GARBAGE DUMPSTER AT THE BACK OF THE RESTAURANT.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.--EHS ASKED MANAGER TO SPEAK WITH PEST CONTROL COMPANY TO DISCUSS CONTROL OPTIONS FOR FLIES BOTH OUTSIDE AND INSIDE THE RESTAURANT.
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09/24/2013 | Complaint | |
Arrived prior to business opening to public. Was able to view entire dining area and inspect booths without interrupting the public. Complainant states visiting the establishment on 6/8/13 and observed roaches in the booth and silverfish in the bathroom. Cockroach activity was observed in a booth in the dining area on the right side of the establishment. Food debris was observed under and along several booths in both dining areas. EHS pointed out cockroach activity as well as food sources to CFM and requested that all booths be vacuumed and thoroughly cleaned. CFM presented the last pest receipt from EcoLab dated May 2013, showing treatment for cockroaches. CFM stated that EcoLab is due to treat the establishment this evening after closing. A complaint investigation was conducted in conjunction with a routine inspection on 6/18/13. Called complainant 6/19/13.
No violation noted during this evaluation. | 06/18/2013 | Complaint | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.--OBSERVED MUSSELS IN SOUTHEAST WALK-IN COOLER AND OYSTERS IN DELFIELD WALK-IN COOLER WITHOUT TAGS
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. --CFM WAS ABLE TO LOCATE TAG AND KEEP WITH MUSSELS AND OYSTERS. EHS PROVIDED TRAINING ON SHELLFISH TAGS.
- 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:--OBSERVED RAW PORK OVER PUFF PASTRY AND RAW SCALLOPS OVER PUFF PASTRY IN THE BEV AIR 2DR UPRIGHT COOLER IN BACK OF KITCHEN. OBSERVED RAW SALMON WITH COOKED EEL IN THE BEV AIR 2DR UPRIGHT COOLER IN THE SUSHI/HIBACHI AREA.
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.--CFM REARRANGED ITEMS TO PREVENT CONTAMINATION. EHS PROVIDED TRAINNG ON PROPER STORAGE.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:--OBSERVED FLOUR, LEMON PEPPER, AND FISH FLOUR CONTAINERS WITHOUT LABELS.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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 CLAMS ON THE FLOOR IN THE SOUTHEAST WALK-IN FREEZER.
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 MOVED CLAMS TO SHELF IN WALK-IN
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:--SALMON, TALIPIA, AND TUNA ARE SERVED RAW FROM THE SUSHI BAR, CFM WAS NOT ABLE TO PRODUCE LETTERS OF PARASITE DESTRUCTION FOR ANY OF THE THREE SPECIES OF FISH.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. --CFM WILL FAX OR EMAIL A COPY OF THE THREE LETTERS OF PARASITE DESTRUCTION TO THE HEALTH DEPARTMENT WITHIN 5 BUSINESS DAYS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED LARGE TUB OF COOKED EGG NOODLES IN SOUTHEAST WIC AT 48F THAT CFM STATED WERE COOLING OVERNIGHT.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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 COOKED DUCK, PORK, EGG NOODLES AND CHICKEN BREAST IN SOUTHEAST WIC WITHOUT DATE MARKING. OBSERVED COOKED RICE NOODLES AND COOKED VEG WONTONS IN 3 DR PREP COOLER AT COOK LINE WITHOUT DATE MARKING. OBSERVED COOK SQUID IN THE DELFIELD WALK-IN WITHOUT DATE MARKING.
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.--CFM AND ANOTHER FOOD EMPLOYEE PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED GARLIC AND OIL MIXTURE ON COOK STAND AT COOK LINE WITHOUT INDICATOR THAT TIME IS USED AS THE CONTROL.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--EHS PROVIDED TRAINING ON THE USE OF TIME AS THE PUBLIC HEALTH CONTROL. CFM PLACED TIME PREPARED ON THE CONTAINER.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED THAT THE THREE COMPARTMENT SINK NEAR DISH MACHINE IS MISSING SINK STOPPERS. EMPLOYEES USING PAPER TOWELS TO PLUG SINK HOLE.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the BAR THREE COMPARTMENT SINK with a concentration of 0ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.--CFM EMPTIED SINK AND PREPARED NEW SANITIZER READING 100ppm.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the PREP TABLE IN BACK OF KITCHEN NEAR SOUTHEAST WALK-IN are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED HOBART SLICER, CHOPPER, AND GRINDER WITH FOOD DEBRIS. OBSERVED SOILED CAN OPENER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively 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 RAW MEAT JUICE ON FLOOR OF DELFIELD WALK-IN FREEZER.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.--OBSERVED ALMOST FULL DUMPSTER WITH LID OPEN ALLOWING HEAVY ACCUMULATION OF FLIES
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. --CFM CLOSED DUMPSTER LIDS.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.--OBSERVED LITTER IN GRASS/TREE AREA OUTSIDE BUILDING.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Receptacle / Clean Frequency
Observation: Refuse container OUTSIDE the establishment IS soiled WITH an accumulation of debris.--AREA OUTSIDE BACK DOOR IS SOILED WITH GREASE AND STANDING WATER.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DELFIELD WALK-IN FREEZER are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED BACK DOOR PROPPED OPEN BY HOSE, ALLOWING FLIES TO ENTER THE ESTABLISHMENT.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. --DID NOT OBSERVE HANDWASHING SIGN AT HAND SINK IN BACK OF KITCHEN NEAR SOUTEAST WALK-IN COOLER.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.--OBSERVED 4 OUT OF 6 LIGHT BULBS OUT UNDER MAIN COOKLINE HOOD. OBSERVED 3 OUT OF 4 LIGHT BULBS OUT UNDER HOOD IN BACK OF KITCHEN.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- 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 COCKROACH ACTIVITY UNDER BOOTH IN DINING AREA. BOOTH CUSHION PROVIDES HARBORAGE. FOOD DEBRIS OBSERVED UNDER SEVERAL BOOTH CUSHIONS.
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.--THOROUGHLY CLEAN BOOTH CUSHIONS DAILY. HAVE PEST CONTROL TREAT THE DINING AREA BOOTHS. CFM PROVIDED PEST CONTROL RECEIPT DURING TIME OF INSPECTION. PEST CONTROL TREATS MONTHLY.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped FLIES were found in the control devices.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CEILING TILES in the BACK OF THE KITCHEN NEAR SOUTHEAST WALK-IN are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QAC solution was measured at 400 ppm IN THE THREE COMPARTMENT SINK NEAR DISH MACHINE. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QAC solution at 200ppm. Verify concentration using the appropriate test kit.--EHS PROVIDED TRAINING ON PROPER SANITIZER SET-UP. CFM DRAINED SINK AND PREPARED NEW SANITIZER
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06/18/2013 | Routine | |
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