The purpose of this visit was to conduct a risk factor inspection. Employee Health policy in place. Sanitizer observed within acceptable limits. Manager has test kit. EHS provided guidance on cold holding potentially hazardous foods. It is important that the potentially hazardous foods taken from the refrigeration units, such as cooked noodles. bean sprouts and Gen tso chicken be stored inside refrigeration units capable of maintaining these items at 41f or below. Thank you. If you have any questions, please call the health department.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked noodles, 57f, bean sprouts 53f, gen tso chicken 56f out on countertops at room temperature.
Correction: Manager relocated all of the above foods to the walk in refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to store papers, and office equipment.
Correction: Manager cleared the handsink for use. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/10/2015 | Risk Factor | |
This was a risk factor assessment
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored above vegetables and raw chicken stored above spring rolls in walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. EHS provided "Prevent Cross Contamination" handout and additional training in food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Bean sprouts in water (53 F) and cooked noodles (53 F) were stored on a counter top.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Foods were moved to walk-in refrigerator, and portions of food were placed in the prep top refrigeration unit.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but her CFM card issued by ORS Interactive, Inc. expired on 23 April 2014.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Non-food grade lubricant oil and wood stain were stored on a shelf above slicer and foods.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Chemicals were relocated away from foods and food contact surfaces.
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04/15/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) recommended to manager that the employee health policy should be review at least monthly.
EHS demonstrated setting up the three compartment sink , different cooling methods and discussed hand washing.
EHS discussed the option of using time as public health control for the following items: cooked chicken, cooked chicken wings, cooked egg rolls, garlic and oil mixtures.
- 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: liquid eggs, garlic and oil mixture, cooked chicken, bean sprouts, chicken wings, cooked egg rolls and general tso chicken.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All foods were relocated to an ice bath or placed in the freezer.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood shelf located by three vat sink
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Provide a sealed coating to allow for a smooth and easily cleanable surface.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between equipment and veggie slicers located in containers under the prep tables.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knives and slicers were removed for proper washing, rinsing and sanitizing.
- 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: gaskets on refrigeration units, and containers that store spices and clean utensils
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.
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08/18/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation. Manager was aware of the complaint.
The facility has a monthly pest control operator and no evidence of pest was observed at time of inspection.
All food items that were cooked at time of inspection were cooked at proper temperature.
Food establishment has employee health policy and no sick employees were observed at time of inspection.
Case not confirmed. Case closed.
No violation noted during this evaluation. | 03/21/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) provided additional employee health forms in Chinese.
EHS discussed cooling and the proper way to set up the three compartment sink.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowl used for rice cooker.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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03/20/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed cooling, setting up three compartment sink and wash, rinsing and sanitizing equipment.
- 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: Bev Air prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in freezer and on kitchen floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep tables and slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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.
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09/18/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information in Chinese. The training was provided at time of inspection.
EHS provided information on the proper way to wash, rinse and sanitize in Chinese. EHS also provided information on cooling in Chinese.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: 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: white rice and cooked egg rolls cooling for 12 hours in the walk in cooler observed at 53 and 52 °F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. White rice and cooked egg rolls were discarded at time of inspection.
- 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 sanitizer bucket with a concentration of 0 ppm 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep table and prep cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked with papers, and trays, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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06/07/2013 | Risk Factor | |
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