- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three compartment sink
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar. Person in Charge instructed employee to wash their hands in the handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs stored over vegetables in the walk in refrigerator.
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. Person in charge relocated the eggs.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Observed several working containers of oils and vinegar on the cookline that were not labeled.
Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Person in Charge added labeling to the containers.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Observed bowls and single use containers stored inside bulk containers of rice, starch and other food items. Also observed dispensing utensil stored with the handle covered by the food.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Observed several wet towels used for cleaning on the food prep counters and not in a sanitizing bucket.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Thawing / Approved Methods (corrected on site)
Observation: Observed frozen chicken being thawed in a container of standing water. next to 3 compartment sink.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooked noodles were being cooled in the walk in refrigerator covered tightly by a plastic bag.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Instructed food employees to leave the noodles in an open bag to facilitate their cooling and to cover the noodles once they have reached a temperature of 41°F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken was at 53-55°F on the counter on the cookline and had been out on counter for 3 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Chicken can be left out for 1 more hour and any chicken remaining unsold is to be discarded by the Person in Charge. Chicken was discarded by PIC during visit.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked noodles and cooked chicken.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "use by" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 1 they shall be date marked with a "use by" date not exceeding November 8..
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is being used as a control was 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: cut cabbage, bean sprouts and garlic in oil on the cookline.
Correction: Food item(s) for which time rather than temperature is being used as a control 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. Discussed the proper use of Time as a Public Health Control with the Person in Charge and explained the need to mark the items to indicate the time they were taken out of temperature.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Bowls used to scoop raw chicken from the prep top were observed to be cleaned by a food employee without being washed with soap and sanitized. .
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Utensils and food contact surfaces should be washed, rinsed and sanitized. The bowls were put back in the sink to be washed, rinses and sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the near the 3 compartment sink was observed with cleaning towels in it.
Correction: A handwashing sink may not be used for purposes other than hand washing. Person in Charge removed the towels from the handsink
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed a can of Raid in the kitchen.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Person in Charge discarded the can.
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10/26/2015 | Routine | |
This visit was made to conduct a training inspection.
The following foodborne illness risk factors and interventions were observed:
Improper holding temperatures / time-temperature relationships.
Poor personal hygiene/hands as a vehicle of contamination.
Contaminated equipment/Cross-contamination.
Employee health.
No violation noted during this evaluation. | 03/31/2015 | Training | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over ready to eat foods 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 holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: salt, sugar, msg, flour (in bulk) corrected at time of inspection
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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: to go containers with no handles used to dispense bulk foods
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (using gloves for multiple tasks)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: bucket of soy sauce stored under 3 compartment sink
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (food on floor in walk in refri.)
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cut cabage and wings in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/1 they shall be date marked with a "use by" date not exceeding 9/7.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Food that was under time as a public health control was not labeled with a time stamp. This was corrected during inspection. The following foods were removed from temperature control at 11 and will be discarded at 3: eggroll, chicken nuggets, cut cabbage, shell eggs
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach at comp sink)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep unit and the ones used to cut cooked and raw meat 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: scoops (sanitize basin was not set up at beginning of inspection)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Physical Facilities Good Repair
Observation: Observed that the knobs for hot water at 3 compartment sink are not maintained in good repair (won't stop running)
Correction: repair broken floor tiles near 3 comp. sink
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09/15/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was made on 6/2/14 regarding meat being cut over the dumpster outside. A picture was submitted with this complaint which shows the incident occurring. Upon inspection there was no food preparation occurring outside. Manager stated that on Saturday they were cutting fish outside and fish was being used for personal consumption. The fish was still in the freezer today. I stated to the management that this practice must stop immediately and no food preparation is to be done outside or on a dirty surface.
*** Verbal warning was issued to facility. Manager was warned that if this occurs again a ticket will be issued.
No violation noted during this evaluation. | 06/02/2014 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (one employee seen not using paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (drinking from soda can and bottle water)
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready to eat foods
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.
- 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: no handle on utensils being used to dispense bulk items
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (tubs of food in floor in walk in)
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: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken nuggets, chicken wings (items were prepped at 11:30 pm and left outside overnight) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most items in prep unit and walk in are not dated
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/1 they shall be date marked with a "use by" date not exceeding 5/7.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: 3 compartment sink was not set up at beginning of inspection and a tray was being rinsed. 3 compartment was set up and re-reviewed with facility
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink at back of kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/21/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3 compartment sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: raw beef over ready to eat foods in walk in
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.
- 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: raw chicken over raw beef in walk in
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).
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils with no handles are being used in bulk containers
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (used gloves while washing pan and before returning to cooking
Correction: was asked to remove gloves and wash hands at the moment)
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: raw shrimp placed under 3 compartment sink to thaw
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (shrimp and chicken thawing at ambient 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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken wings, chicken nuggets, chicken strips (prepared yesterday)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: egg roll, wontons, cooked pork (items moved to a working unit)
Correction: some items were also removed from cold holding at 11 am andplaced on counter-- items were returned to working units)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most foods in walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 2/1 they shall be date marked with a "use by" date not exceeding 2/7.
- 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: pot, utensils (3 compartment sink was set up during inspection and reviewed with staff
Correction: equipment was only being rinsed).
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents (hole in screen door)
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
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02/04/2014 | Routine | |
This visit was made to conduct a follow up inspection for the risk control plan and time as a public health control plan implemented after the last routine inspection.
I observed items on their TPHC plan that were out on the counter, but not labeled with a time (cut cabbage, bean sprouts, raw shell eggs). This was discussed with the PIC who agreed to establish a labeling procedure as per the TPHC policy.
They were not actively cooling anything at the time of inspection, but they did spread out some dumplings that they just cooked on a sheet pan to cool on the counter before placing in the walk-in. There were fried chicken pieces in the walk-in that the PIC stated were cooked and cooled yesterday that were 43 degrees F. The PIC also stated that he spreads cooked items out on a sheet pan to rest at room temp until it has cooled to about 135 degrees. Then, he places the items in the walk-in freezer until it is cooled to 41 degrees. After that point, it is stored in the walk-in until reheated or used. Based on these observations and the temperature logs received over the past four weeks, it was recommended that the establishment be taken off of the risk control plan until further notice. Thus, temperature logs are no longer required to be submitted to the Health Department. However, the PIC was advised to continue the above stated cooling practices.
No violation noted during this evaluation. | 12/16/2013 | Other | |
Meeting at Health Department with operator and translator to discuss risk control plan. We supplied the operator with a cooling information sheet in Chinese, and the operator agreed to implement the risk control plan for another 30 days and fax/e-mail/drop off the temperature logs to me weekly.
No violation noted during this evaluation. | 11/06/2013 | Other | |
Follow up inspection made to discuss risk control plan implementation after not receiving temperature log required to be faxed to me. The temperature log supplied did not include required information about the products being cooled and corrective actions taken. Set up meeting at the Health Department to discuss proper implementation and questions/concerns.
No violation noted during this evaluation. | 10/29/2013 | Other | |
This visit was made to conduct a follow-up inspection. All previous violations have been corrected. A Time as a Public Health Control Plan was implemented as well as a Risk Control Plan for cooling. I also gave the PIC some handouts in Chinese from the Fairfax County HD website and went over all of the informtation with an interpreter.
No violation noted during this evaluation. | 10/16/2013 | Follow-up | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) Implement an employee health policy to train managers on reportable illnesses and proper exclusion/restriction of employees, and employees on reportable symptoms.
2) Employees must wash hands before putting on new gloves, when changing tasks, after using the bathroom, or after contamination.
3) Hand washing should be done at a designated hand washing sink, not a sink used for washing or food prep.
4)Gloves should only be used for one task, and changed when soiled or switching to a different task.
5) Store raw meat under ready to eat foods like vegetables and cooked foods.
6) Store all food products at least 6" off of the floor.
7) Potentially hazardous foods like cabbage, bean sprouts, must be held at 41 degrees F unless you are using time as a public health control (Shell eggs at 45 degrees F)
8) Food contact equipment/utensils must be washed, rinsed, and sanitized when soiled or at an appropriate frequency. Prepare chlorine sanitizer solution as demonstrated (3 caps of bleach for half a sink of warm water) to get a concentration of 50 -100 ppm, and let dishes sit in solution for 1 min before air drying.
9) Obtain scoops with handles for dry ingredients, and do not store rice scoops in water.
10) Paint wood boards on shelves so that they are non-absorbant and easily cleanable.
A time as a public health control plan and risk control plan for cooling will be made with PIC at a date and time arranged with PIC so that translation service can be provided.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5 reportable illnesses and symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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.(Employee did not wash hands after handling raw chicken then touching food contact equipment, and before putting on new gloves).
Correction: ALL food employees shall be washing 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 foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. (Observed employee washing hands in 3 comparrtment sink).
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 (Open bottle of water in service area).
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.
- 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.
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: Rice scoop stored in container of water, and scoops for dry ingredients do not have handles.
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (employee did not change gloves after handling raw chicken and before another task).
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Container of fried wontons stored next to mop sink. Was moved during inspection.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- 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 containers of sauce stored on the floor.)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Raw beef in container at room temperature. Moved to 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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: fried chicken, eggrolls, fried chicken wings. Were discarded during inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut cabbage, bean sprouts. Items were discarded during inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. They were discarded during inspection.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Food Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable. Wood boards on shelves are unfinished/ not water resistant.
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 nonabsorbant.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Deli slicer, food prep surfaces, food contact equipment, dry ingredient bins.
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: shelves in walk-in.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- 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: pots, pans, utensils, container. (PIC reported that dishes are not properly wash, rinsed, and sanitized, just washed.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in bathroom).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/10/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: no employee health policy. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
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.
- Equip/Nonfood-Contact/Cleaning Frequency
Observation: The nonfood contact surface of the filters and filter system had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities Good Repair
Observation: Rear screen door is excessively dirty.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/12/2013 | Routine | |
This visit was conducted to follow up on a complaint regarding the trash area. Please ensure you remove your trash and clean your yard area.
No violation noted during this evaluation. | 04/19/2013 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken on the counter @ 45F. Moved to walk-in unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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02/06/2013 | Risk Factor | |
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