The purpose of today's visit is to conduct a follow-up inspection to remove the hold order for clams. Verified that all three bags were delivered that day were from the same batch, supplier and harvested on the same date and same location. Also, received an email from the supplier. The copy of tag was attached to the bag and hold order is removed.
No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
A follow-up inspection will be conducted when the duplicate tag for clams is delivered. Hold order placed on the bag.
REMINDERS:
1) Monitor and maintain a log for hot holding and cold holding temperatures at least 3 times a day.
2) Please cover the condiments in self service area.
3) Retain the shellstock tags after the last piece is sold and write the date on it.
4) Monitor employees for sanitizing and handwashing practice.
Note: The manager mentioned they may replace the dish machine. Please send the specification sheets to the EHS before installing new machine.
- Critical: Molluscan Shellstock ID/Spec for Receiving/No Label/Subject to Hold Order
Observation: The shellstock offered for sale or service bears no label or has a label that does not contain all the information as specified in law. 1 bag of clams in walk-in refrigerator.
Correction: A container of shellfish (oysters, clams, mussels) that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified by Law shall be subject to a hold order or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d). Note: A Hold order is placed. The owner called the supplier they will send a duplicate tag tomorrow.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: 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. Note: Trained employees during inspection to save tag and write date on it.
- 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: condiments and sauces at customer self service area are uncovered.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Note: Provide a splash guard. The employee put lids on all the containers.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/24/2016 | Routine | |
Please fax or email following items to my attention within 10 days:
1) Parasite destruction letter from the supplier for Tilapia, flounder, octopus, shrimp, squid, scallops.
2) Signed agreements for EH policy.
REMINDERS:
1) Monitor cold holding temperatures at least 3 times a day.
2) Recommend writing receiving temperatures for non frozen items on invoice. (example, tofu, bean sprouts).
3) Do not commingle shellfish (clams and mussels)
Note: Observed the beverage tube in ice bin at bar. Discussed about dividing the ice for drinks with a cold plate.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: Discussed with manager and employees, they did not demonstrate knowledge.
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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: 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 manager about writing dates.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Since the meats are cooked by the customers a parasite destruction letter from supplier for Tilapia, Scallops, Shirmp, squid, octopus and Flounder is required.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: tofu x2 48F-3DR prep refrigerator. Noodles 67F--2DR upright refrigerator.
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. Note: Add ice.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: * missing next to the foot note.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: prep refrigerator.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation (corrected on site)
Observation: Dish machine not sanitizing. 3DR prep refrigerator 44F and 2DR upright 48F.
Correction: Repair/adjust the machine so it sanitizes at minimum 50 ppm. Note: The technician arrived during inspection and corrected. Note: The manager adjusted the temperature and the ambient temperature came down.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Use 3-vat sink.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tile outside the walk-in refrigerator is not maintained in good repair missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: The manager is going to fix it within 10 days.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the men's room 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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08/20/2015 | Routine | |
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: SQUID, OCTOPUS, TALAPIA, SHRIMP, SOLE, ETC.... NOTE
Correction: CUSTOMERS ARE ALLOWED TO TOUCH PLATES AND POSSIBLY CROSS CONTAMINATE, & IF FOOD IS NOT THOROUGHLY COOKED, POSE A HAZARD, THEREFORE PARASITE DESTRUCTION PROOF IS REQUIRED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 WET WASH CLOTHS with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. RICE WARMER IN STAND IN FRONT OF.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRIITEN INFO. PROVIDED.
- Physical Facilities Good Repair
Observation: Observed that the ROOF is not maintained in good repair. SIGNIFICANT ROOF LEAK IN KITCHEN, THAT HAS DAMAGED CEILING TILES.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/12/2014 | Routine | |
- 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.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Training Provided.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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. Training provided.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Chest freezer.
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.
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02/19/2014 | Routine | |
- 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: Tofu 68F,& Fish 69F @ #2
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 all and plugged unit in.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 only wash cloth bucket with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 64F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at all locations were measured at a temperature less than 100°F. 66F was measured.
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.
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11/18/2013 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Health Department on May 21, 2013 in conjunction with conducting a Routine inspection. A letter NOV will be sent to the owner of the plaza about excessive trash in dumpster compound and to recommend more trash pickups and more no dumping sign-age outside compound. As discussed, exhaust fumes were observed coming out of water heater in to kitchen. Recommend qualified service attention.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Did not know how to check the sanitizer level in 3 compartment sink and dish washer.
Correction: 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins,Saki dispenser 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.
- Refuse Receptacle / Clean Frequency
Observation: A strong offending odor is emanating from the refuse container stored outdoors, food waste on ground and not in bags. Keep area clean..
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
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05/29/2013 | Routine | |
| No violation noted during this evaluation. | 05/29/2013 | Complaint | |
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