The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Observed all sanitizer buckets to be above 200 ppm. Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: TRAINED CFM, CFM TRAINED EMPLOYEES HOW TO MIX AND TEST SANITIZERS SO THAT IT IS THE CORRECT PPM. The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees engaging in multiple activities such as cooking, food preparation (raw and cooked food items), cleaning, and did not wash hands.
Correction: DISCUSSED WITH MANAGER TO TRAIN AND EDUCATE EMPLOYEES WHEN TO WASH HANDS AND THE IMPORTANCE OF HANDWASHING. 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed peeled cooked eggs next to raw eggs in Turbo Air two door flat top cooler along the cookline.
Correction: INFORMED MANAGER TO SEPARATE RAW ITEMS FROM COOKED ITEMS. MANAGER MOVED THE COOKED EGGS ABOVE THE RAW EGGS. 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.
- 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: porridge (44'F) and cooked beans (44'F) in walk-in cooler.
Correction: ITEMS WERE DISCARDED. 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Handsink next to three compartment sink did not have any water. When it was turned on, the water was at 60'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 Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handsink in buffet line and in kitchen used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests along buffet line (fruits).
Correction: MANAGER DISCARDED PESTICIDE. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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11/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on September 29, 2015. The complainant alleges they ate at the facility on September 27, 2015 around 4 pm with 5 other family members. Four of the individuals, including the complainant allegedly became nauseated about an hour after eating. The one food they had in common was the spicy chicken. The complainant alleges eating chicken, shrimp, steak, shrimp, beef, and stringbeans. The complainant stated that at approximately 4pm the facility closes down and switches over to dinner service. At this time the complainant was exiting the bathroom and saw roaches under the trays where the cold meat was being held. EHS discussed complaint with the CFM/owner. The CFM/owner was aware of the complaint and shared that the party arrived after 3 pm and still wanted to eat at the buffet. CFM/Owner shared that the staff explained to the party that the buffet was in the process of closing for break and that no additional items would be prepared. The CFM/Owner shared that the group had a few complaints during their dining time due to the limited menu items offered. During today's inspection, EHS observed that hot buffet items such as the stringbeans properly used time as a public health control. EHS observed raw meats stored on top of ice. EHS recommended that facility fully immerse raw meat containers in ice water at the cold buffet in order to maintain 41F or below. During today's visit two of the four suspect raw meats were holding above 41F at the cold buffet. EHS observed the raw meats in the Walkin Cooler were cooling 1.5 hours since the raw meats were recently marinated with room temperature sauce. EHS discussed with CFM/Owner that the raw meats need to cool to 41F within four hours of mixing with sauce. EHS observed the Walkin Cooler holding at 41-42F and recommended to CFM/Owner to adjust the Walkin Cooler lower to the 30F's to allow the cooler to maintain 41F or below during busy times. EHS inspected the buffet area for evidence of roaches or harborage conditions. EHS observed a glue board below the raw meat station with dead roaches. EHS recommended that glue boards be monitored and discarded often as dead roaches attract live roaches. CFM/Owner showed EHS a third party service invoice from yesterday, September 30, 2015 and from September 14, 2015. CFM/Owner shared that pest control service will now be received on a weekly basis. Please fax or email the next third party pest control service invoice verifying that service was received. EHS observed the chlorine dishmachine sanitizing properly and a full Employee Health training program. EHS discussed with CFM/Owner proper handwashing and glove usage.
- 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:---------raw steak at 45-49F at cold buffet and raw spicy chicken at 43-48F at cold buffet.
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. RAW MEATS WERE RE-FILLED AT COLD BUFFET ONE HOUR PRIOR AND WERE MOVED TO WALKIN FREEZER TO RAPIDLY CHILL.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM/OWNER ARRIVED WITHIN 5 MINUTES OF EHS ARRIVAL
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead roaches were found in the control devices (glue boards observed under raw meat cold buffet station).
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.
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10/01/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted at opening on July 24, 2015 to verify that the Southern Stainless Walkin Cooler is able to hold at 41F or below after the service technician repairs the unit as scheduled this afternoon. As discussed please fax or email the next pest control service invoice. Also please contact the fish supplier for the sushi area and request an updated parasite destruction letter as letter observed during inspection was from 2009. During the last 90 days the following fish species were used for sushi rolls: tilapia, fresh salmon, mackerel and red tuna. A complete consumer advisory observed on the sushi display case and on the dine-in menu.
- 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.-----------Observed open employee drink sitting on top of dishmachine and another open employee drink on clean utensil shelving.
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. DRINKS PROPERLY RELOCATED.
- 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 while cutting: -----------acorn jello.
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. DISCARDED.
- 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: cooking oils, flour, salt and starch.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Southern Stainless Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Raw bean sprouts at 52F,
2) Cooked chicken (three containers) all at 50F,
3) Tofu (three boxes) at 48F, 51F, 50F,
4) Cooked bean sprouts at 49F,
5) Cooked kale at 52F,
6) Cooked mashed potatoes at 50F,
7) Cooked tofu (three containers) at 50F, 50F, & 51F,
8) Raw beef (two containers) both at 52F,
9) Raw chicken (three containers) all at 52F.
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 DISCARDED.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer:----------observed that sushi rolls made with raw tilapia are labeled as red snapper.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. MAKE NEW LABELS/SIGNAGE FOR TILAPIA.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Turbo Air 2DR flat top cooler,
2) True 2DR flat top cooler.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------------Southern Stainless Walkin Cooler observed holding at 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.ALL POTENTIALLY HAZARDOUS FOOD IN THE UNIT WAS HOLDING BETWEEN 48F-52F AND WERE ALL DISCARDED. CFM CALLED A SERVICE TECHNICIAN DURING INSPECTION.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the several units are damaged.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers (previously for masago) were observed reused for the storage of various vegetables in the sushi area.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of both ice bins observed in need of cleaning. Observed accumulation of mold in both units.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equipment & Utensils / Cloth Drying Prohibited
Observation: Buffet plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils may not be cloth dried.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Side door in the bar is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DOOR CLOSED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS OBSERVED THE SIGNS PREVIOUSLY PROVIDED TO CFM AND EHS PROVIDED ONE ADDITIONAL SIGN.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.----------Observed mouse droppings in the back area, employee locker room and kitchen area along walls.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises. LAST PEST CONTROL WAS RECEIVED ON JULY 15, 2015. EHS RECOMMENDED TO CFM TO VERIFY THAT PEST CONTROL SERVICE PROVIDER TREATS ALL AREAS IDENTIFIED TODAY AND TO FAX OR EMAIL THE NEXT PEST CONTROL SERVICE INVOICE.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Floor,
3) Areas between and behind equipment and coolers
4) Caulking along the three compartment sink and dishmachine,
5) Gaskets of coolers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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07/23/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a complaint inspection originating from a complaint received on 4-19-2014.
* The certified food manager could not provide pest controller invoices at the time of inspection, and stated that routine services were being completed by Martar Pest Control(Joe, 703-626-3173).
* Prior to the next inspection ensure:
1. All exterior outer openings to the establishment have been completely enclosed.
2. All interior cracks, crevices, & holes are completely enclosed.
3. Clean all floors, walls, and behind all equipment throughout the entire establishment.
4. Remove all unnecessary & unused items from the establishment.
5. Schedule multiple pest control services and save invoices/receipts for documentation.
*There will be a follow-up inspection to take place on or around 5-22-2014.
- Outer Openings, Protected / Screen Requirements
Observation: Outer openings to the exterior of the establishment are not completely enclosed. Rear kitchen entrances.
Correction: All exterior outer openings shall be completely enclosed to prevent the entrance of unwanted pests and rodents. Inspect exterior of establishment for holes, cracks, and crevices to which pest or rodents might enter and have them filled or blocked.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects and rodents: observed rodent droppings throughout the establishment at sushi bar, hot holding area, main cookline area, dining area main stage area, employee only room with kimchee proofer, along dish drying area walls, etc.
Correction: Routinely inspect the premises to control the presence of pests on the premises. Convey findings to pest controller to effectively plan for resolution.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist in the establishment behind equipment, along floor molding cracks & crevices, and inside holes in the interior walls throughout the establishment.
Correction: Eliminate harborage conditions by filling, blocking, and removing cracks, crevices, and holes to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises(rear dining area: korean style barbeque tables).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls throughout the entire establishment in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Cleaning the walls and floors(particularly behind equipment) will help eliminate harborage conditions as well as potential food/water for unwanted pests or rodents.
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04/22/2014 | Complaint | |
Additional Food Temperatures Observed:
White Rice (HH)- 144, Brown Rice & Bean (HH)- 149, Miso Soup (HH)- 139.
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Please fax or email verification of date marking of shell-stock tags of clams to Fairfax County Health Department. Fax - (703)385-9568 Email - Brian.Flaherty@fairfaxcounty.gov
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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. Shell tags must be retained for 90 days beyond date of last sold in an organized manor.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. Discussed with CFM, and CFM will document and date on all future shell tags and send verification to Fairfax County Health Department via fax or email.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking area ice scoop stored on top of ice machine surface that is not cleaned and sanitized every 4 hours, knives on cookline being stored between cold-holding equipment surfaces that are not cleaned and sanitized every 4 hours.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Removed for cleaning and sanitizing by CFM at the time of inspection.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen pork in plastic container at room temperature.
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. Placed under running water at the time of inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Jap Chae (noodles), Sweet n Sour Chicken, & Seasoned Clams(cooked)
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed no chlorine sanitizing solution in the facility with a concentration of 50-200 ppm total chlorine at time of food preparations in cooking area which require sanitizing.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit. Quick training class given to 2-3 employees at the time of inspection, and sanitizer was made to 50-200 ppm.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: plastic food strainers, cutting boards, and knives.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. All dishware/utensils were removed and ploaced for cleaning at the time of inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hot buffet area fryer exteriors and adjacent equipment and floors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cleaned by food employee at the time of inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the cooking area being used to cool noodles and rinse of utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with CFM and passed on to food employees.
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01/24/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor asseessment inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration unit:
1) Observed raw chicken being stored over vegetables in Greenworld 1DR prep cooler,
2) Observed raw salmon being stored over vegetables in True 1DR prep cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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:----------fish cake in Everest 1DR upright cooler at 51F.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/23/2013 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation. The Health Department received a complaint on May 22, 2013. The complainant alleges that during a visit to the facility on the evening of May 21, 2013 that rodent infestation was observed. During today's visit EHS observed no evidence of pest or rodents present. EHS did observed three issues noted above. EHS discussed complaint with manager who was not aware of complaint. Manager shared that facility just contracted with a new pest control company and that the first service will be received this evening. Manager volunteered to fax a copy of the service report to EHS. Manager shared that the last pest control service was received in April 2013, however he did not have a copy of the pest control service report present.
- 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.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.-------Observed main back door to main wide open without screen. Also observed side back door slightly cracked open.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.------Observed main back door to kitchen open and container of raw chicken in water thawing outside of back door. In dry storage room observed boxes of radish directly on floor. In back side area of facility observed boxes of whole fruit directly on floor.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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05/29/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Rudd G100 200 which uses 199,000 BTU
*Dish Machine: Eco Lab WH44
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit:
1) Observed raw beef being stored over vegetables in the Turbo Air 2DR flat top cooler in kitchen,
2) Observed raw beef being stored over mashed potatoes in Everest 1DR upright cooler in buffet area.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1) Knives stored between prep cooler and prep table,
2) Scoops stored in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-----observed cooked pork ribs cooling overnight in Everest 1DR upright cooler in buffet area at 50F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. MANAGER DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Turbo Air 3DR prep cooler in kitchen were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Tofu, 54-55F,
2) Shredded cheese, 53F,
3) Cooked beef, 55-59F
4) Cooked noodles, 55F.
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. DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located several of the cold holding units.
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Observed Turbo Air 3DR prep cooler at 45-46F in kitchen.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER ADJUSTED AND EHS OBSERVED AT 41F AT END OF INSPECTION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and chopper.
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 / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near the warewashing machine being used to store dirty dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility. ----Observed several spray cans of Raid in storage closet.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. MANAGER REMOVED FROM FACILITY.
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02/28/2013 | Routine | |
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