| No violation noted during this evaluation. | 08/27/2015 | Routine | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off 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.
- 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: Ribs (54'F), chicken tempura (52'F), and shrimp tempura (54'F) in Turbo Air Cooler.
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. FOOD ITEMS WERE REMOVED TO A COOLER THAT WILL HOLD THE ITEMS TO 41'F OR BELOW.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The temperature of The Turbo Air Cooler was 45'F.
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. TEMPERATURE OF COOLER WAS ADJUSTED TO A LOWER TEMPERATURE TO MAINTAIN COLD FOOD AT OR BELOW 41'F
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handsink was blocked by containers preventing employees easy access to handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CONTAINERS WERE REMOVED TO ENSURE EMPLOYEES EASY ACCESS TO HANDWASHING.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing and bathroom sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE SUPPLIED AT HANDWASHING AND BATHROOM SINK.
|
08/27/2015 | Routine | |
| No violation noted during this evaluation. | 08/27/2015 | Complaint | |
- 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:--OBSERVED RAW BEEF OVER COOKED SHRIMP IN WALK-IN COOLER. OBSERVED RAW CHICKEN OVER PRODUCE INSIDE THE WALK-IN COOLER.
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. --ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON PROPER RAW AND READY-TO-EAT STORAGE. ITEMS WERE REARRANGED DURING TIME OF INSPECTION.
- 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:--OBSERVED COOKED DICED CHICKEN AT 44F, COOKED DICED BEEF AT 47F, COOKED SHRIMP AT 46F, TOFU AT 47F INSIDE THE TWO DOOR PREP COOLER AT COOKLINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--ALL POTENTIALLY HAZARDOUS FOODS (PHF'S) WERE MOVED TO ANTOHER UNIT HOLDING AT 41F OR BELOW. PHF'S IN THIS UNIT WERE TAKEN FROM THE WALK-IN COOLER AT 10:30am. AMBIENT AIR IN THE UNIT AT 50F. DO NOT PLACE PHF'S IN THE UNIT UNTIL IT CAN HOLD AT 41F OR BELOW. KEEPING DOOR CLOSED ALLOWED AMBIENT TEMPERATURE TO DROP TO 46F DURING TIME OF INSPECTION. GASKETS/SEALS ON THIS UNIT ARE DAMAGED AND NEED TO BE REPLACED.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: OBSERVED STAINLESS STEEL BOWLS USED TO PLACE RAW CHICKEN, RAW BEEF AND RAW SHRIMP INTO THE WOK. AFTER USE THE BOWLS ARE STACKED ON EACH OTHER ON TOP PORTION OF THE 2 DOOR PREP COOLER AT THE COOKLINE.
Correction: ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON HOW TO WASH, RINSE AND SANITIZE THE BOWLS AFTER USE OF THE RAW PRODUCT AND HOW TO PREVENT CROSS CONTAMINATION DURING STORAGE OF BOWLS.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the COOKLINE is blocked BY OIL BOXES, 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COOKLINE being used TO STORE UTENSILS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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.
|
05/27/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Training was given on cooling practices, and monitoring/marking of time controlled foods to CFM and employee.
* Updated time control policy at time of inspection.
- 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(cutting vegetables), after handling concentrated ammonium chloride 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. Discarded at the time of inspection. Employee washed hands at time of inspection.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous foods: lo mein, general tso's chicken, fried rice, chicken wings, raw egg (pooled), garlic & oil mixture. No monitoring of start/end time, date, or discard time.
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. Per CFM establishment begins food preparations at 10:45am or after, so time controlled foods were labeled with date and 2:45pm discard time at time of inspection.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CFM stated she will be buying a new thermometer at the time of inspection.
- 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: plastic dishware, shallow metal pans, knives.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitize step at 3-vat sink was being skipped by dishware employee. All dishware was re-washed, re-rinsed, and properly sanitized at the time of inspection.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Metal pans, metal dishware, and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. All dishware was re-washed, re-rinsed, sanitized, and placed out for air-drying at time of inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM arrive midway through inspection process.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located between the cook-line and disharea is blocked with dishware, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items removed from sink prior to EHS request by CFM.
|
02/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with cooling sign, log and method handouts and handwashing only sign for handsink.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands at the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours------------observed cooked chicken wings cooling overnight plastic container covered with plastic wrap in Kolpak walkin cooler at 45-47F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is 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: -----------garlic in oil and two containers of cooked general tsos.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ALL THREE ITEMS RECENTLY PREPARED AND MARKED WITH START AND END TIME.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed the handwashing facility located in the kitchen with water turned off due to a water leak, preventing access by employees for easy handwashing. Also observed pitcher and bowl sitting inside of sink basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|
12/09/2013 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation. A complaint was received by the Health Department on July 18, 2013. The complainant alleges that two bugs were found in a fried rice order. EHS observed monthly pest control reports. EHS observed the back door and screen door kept open for ventilation. EHS discussed the importance of keeping the screen door closed. Manager was aware of the complaint and shared that the bug is a flying insect and that the back doors had been kept open due to the heat. EHS observed one dead bug inside of a single service container (the same type of container used for fried rice). EHS observed no other pest, insects or harbonage conditions in the facility during the time of the inspection. Complaint is confirmed.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Observed back door and screen door both open.
Correction: If back door is kept open for ventilation, the screen door needs to be kept closed in order to prevent the entry of insects and other pest.
|
07/25/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Vanguard 6E741 which uses 75,500 BTU
EHS provided manager with the following handouts: prevent cross contamination in English, Chinese and Spanish, cooling sign/log in English and Spanish, cooling methods in English and Chinese.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw chicken being stored over sauce in Amerikooler walkin cooler,
2) Observed raw pooled eggs being stored over cooked chicken and cooked beef,
3) Observed raw chicken being stored over cooked dumplings in Beverage Air 1DR upright freezer (items are not frozen when placed in freezer).
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed cooked chicken and cooked beef being cooled in deep containers in 2DR prep cooler with heavy use.----observed fried rice cooling in large metal bowl covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:
1) Fried chicken wings at room temperature observed at 60F,
2) Garlic in oil at room temperature on spice cart at 67F,
3) Cooked chicken and shrimp in containers in 2DR prep cooler at 65F.
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
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):------bean sprouts, raw pooled eggs, and garlic in oil.
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.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Employee restroom in kitchen is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
05/13/2013 | Routine | |
The purpose of this visit was to respond to the possibility of toxic smoke exposure after a fire in a neighboring business, as requested by the Fire Department. There was no physical damage to the premises and no disruption of utilities, including electricity. Provided "Food Safety After a Fire" Fact Sheet and verbal assessment of and instruction in clean-up: cleaning of food and customer contact surfaces, disposal of potentially exposed paper products and bamboo chopsticks. Also required exchange of cooking oil in 2 deep fat fryers. Management and staff were cooperative and helpful.
No violation noted during this evaluation. | 03/02/2013 | Complaint | |
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