- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: BOWLS TO TRANSFER RAW MEATS HAVE NO HANDLES AND THE SAME WORKER HANDS ARE USED TO HANDLE PLATES & BOWLS.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CERTIFIED FOOD OPERATOR REMOVED TRANSPORT BOWLS. CFM AGREED TO ONLY USE CONTAINERS WITH HANDLES THAT ARE KEPT FREE FROM CONTAMINATION, BEFORE HANDLING CUSTOMER PLATES, BOWLS AND OTHER POTENTIAL OBJECTS THAT WOULD POSSIBLY TRANSFER BIOLOGICAL/PATHOLOGICAL HAZARDS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. REAR.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED.
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11/23/2015 | Risk Factor | |
- 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 wet wash cloth with a concentration of 0.0 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.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: Meat grinder parts were being wased in food prep sink was observed ineffectively cleaned by (manual, mechanical) warewashing.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Very large bowl of raw chicken in front of and a pot in the sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the hand wash sink and surrounding it in the kitchen is in need of cleaning. Splatter from processing raw chicken.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
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03/02/2015 | Routine | |
- 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 refrigeration unit. OBSERVED RAW SHRIMP STORED OVER COOKED NOODLES IN THE WALK-IN-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. REARRANGED FOOD.
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11/13/2014 | Risk Factor | |
- 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 TWO FOOD EMPLOYEES WASHING THEIR HANDS AT THE 3 VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. CFM TRAINED EMPLOYEES.
- 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 BEEF STORED OVER FRIED CHICKEN IN THE WALK-IN-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. REARRANGED FOOD.
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08/08/2014 | Risk Factor | |
The purpose of today's inspection was to conduct a routine inspection.
Dishwash- 3 vat sink
Discussed cold holding methods for raw eggs and garlic-in-oil mixture.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: (1) SUGAR (2) FLOUR (3) CORNSTARCH (4) SALT
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. FOOD WAS LABELED.
- 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: RAW BEATEN EGGS ON COOKLINE AT 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the PREPLINE 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.
- 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: (1) HOOD (2) WALK-IN-COOLER SHELVING AND VENT FAN.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. HAND SOAP NOT PROVIDED AT KITCHEN HANDSINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS AT KITCHEN HANDSINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS PROVIDED.
- Physical Facilities Good Repair
Observation: Observed that the (1) LIGHT SHIELD IN THE KITCHEN (2) OPEN CEILING TILE NEAR THE COOKLINE is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/10/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed the storage of garlic and oil mixtures.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep table and refrigerator units
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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10/23/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided additional employee health information in Chinese.
Manager will provide invoice for 1dr unit that was not holding at 41 degrees or below.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows:raw chicken stored above ready to eat chicken inside of walk-in cooler
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr unit
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: drains under three vat sink and handsink, gaskets on all refrigeration units, under prep tables throughout the facility, outside of containers that food is stored in, handsink located by backdoor.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the front line was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the backdoor is blocked with containers and gloves inside of basin, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Backdoor observed open to allow the entry of insects and rodents.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
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
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.
- Physical Facilities Good Repair
Observation: Observed that the light in the women's restroom, and handle on 1dr cooler is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/09/2013 | Routine | |
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