Please remember to keep Garlic in Oil cold at 41F or below during all hours. Place in container of ice while at cookline during busy lunch hours.
Observed improvement in Food Safety Practices by CFM, Thank you. Please continue to train all Food Employees on proper Food Safety Practices, keep up the good work!
- 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: GARLIC IN OIL 63F - AT COOKLINE CART
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PLACED INSIDE PREP COOLER (1). CFM HAS AGREED TO PLACE FOOD ITEM ON ICE WHEN KEPT AT ROOM TEMPERATURE DURING LUNCH RUSH HOURS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: PRE-FRIED CHICKEN WINGS, WONTONS - WIC
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM DATEMARKED FOOD ITEMS.
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02/24/2016 | Risk Factor | |
Please remember to set up 3VAT SINK everyday as follows for dishwashing: 1) SOAP AND WATER, 2) WATER FOR RINSING, 3) BLEACH SANITIZER AND WATER. **Remember that ALL UTENSILS MUST BE WASHED, RINSED, AND SANITIZED at least ONCE EVERY 4 HOURS.
Please call and attain a Pest Control Company for Routine Pest Control Service Inspections. Please send a copy of the service report to Health Department by 4/30/15.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. UPON DISCUSSION WITH CFM AND DISH WASHER EMPLOYEE, 3VAT SINK IS SET UP INCORRECTLY WITH SOAP AND BLEACH SANITIZER COMBINED INTO ONE BASIN.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE PERFORM SEVERAL TASKS BETWEEN 3VAT SINK AND FOOD PREPARATION WITHOUT WASHING HANDS. OBSERVED NO HANDWASHING DURING DURATION OF INSPECTION.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SHELL EGGS STORED ABOVE VEGETABLES IN WIC.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM REARRANGED FOOD ITEMS IN WIC.
- 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: WONTON BEEF MIX 72F ON COUNTERTOP AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO REFRIGERATOR TO RAPIDLY COOL BEFORE USE.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED UNUSED SLICER WITH ACCUMULATION OF FOOD DEBRI.
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: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED ONE PAIR OF TONGS USED FOR RAW CHICKEN, RAW BEEF, RAW SHRIMP, AND COOKED PORK IN BEV AIR 2DR PREP TOP COOLER (COOKLINE).
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. CFM ADDED NEW PAIRS OF TONGS PER FOOD ITEM.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED CFM WASH SOILED KNIVE IN 3VAT WITH SOAP AND WATER WITHOUT SANITIZING.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS EXPLAINED PROPER SANITIZING PROCEDURES, 3VAT SINK CORRECTLY SET UP, UTENSILS PLACED IN SANITIZER SOLUTION IN 3 VAT SINK.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back handsink by 3Vat is blocked, preventing access by employees for easy handwashing. OBSERVED ONLY HANDSINK IN KITCHEN (BY 3VAT) BLOCKED WITH CUTTING BOARD ON TOP OF BASIN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED CUTTING BOARD FROM SINK.
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04/20/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, salt, and MSG.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer band refrigerator..
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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the rice cooker inset pan.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the can opener blade and stand are observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Clean the can opener blade and it's stand more frequently to prevent residue/debris accumulation and food contamination.
- Water / Pressure / Quantity and Availability
Observation: Hot water under insufficient or inadequate pressure was found to serve the women's restroom.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment, inside the walk-in freezer and refrigerator and other stationary equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/21/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection. Facility noted in a very clean and orderly condition. Employee health policy in place. Observed proper handwashing technique by two employees. Thank you.
Water heater: State CSB-526-SFEX100
Dish machine: n/a
EHS provided manager with handwashing sings per manager request. .
- 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: Bottle of vinegar on a cart along the cookline observed unlabeled.
Correction: Foodworker labeled bottle of vinegar during inspection. 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.
- Food Storage / Preventing Contamination
Observation: Food stored in bags and boxes on the floor of the walk in freezer, less than 6 inches off the floor.
Correction: Within 90 days obtain approved shelving and elevate food stored in walk in freezer off floor at least 6 inches. 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the three vat sink is blocked with cutting boards, preventing access by employees for easy handwashing.
Correction: Manager moved the cutting boards to the three vat sink for washing, rinsing and sanitizing. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed vitamins, first aid supplies, eye drops and other personal items stored above utensils and food on a shelf above a food prep area. Storing the above items in this manner could potentially contaminate food, equipment, utensils, linens or single service items.
Correction: Manager reloacated the above noted items. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/17/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment 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.---CFM made the proper sanitizing solution.
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12/03/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State CSB-526-SFEX100
Dish machine: n/a
EHS provided manager with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knife in between 2dr prep cooler(1) and prep table, rice scooper in standing 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.---Sanitizer bucket was made.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked chicken wings 5/29/13, cooked general tso chicken 5/29/13
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior hood system
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.---Paper towels provided.
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05/30/2013 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection in response to a complaint for a possible food borne illness received by the Health Department on December 26, 2012.
EHS provided manager with empoloyee health and date marking handouts.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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: bean sprouts 50F
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.---Item above was moved into the cooling unit.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: egg rolls-12/26, wonton-12/26
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives, 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.---Items aboved was cleaned.
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12/28/2012 | Risk Factor | |
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