A followup inspection was conducted in conjunction with FBI Complaint Investigation as reported on Note To File 2/10/16.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: WONTONS, COOKED CHICKEN AND SHRIMP IN PLASTIC BAGS IN 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. ALL FOOD ITEMS WILL BE USED BY TODAY. EHS EXPLAINED PROPER DATEMARKING PROCEDURES.
- Food Contact Surface/Resists Chipping & Scoring
Observation: The food-contact surfaces of the following equipment and/or utensils are not resistant to corrosion: OBSERVED RICE COOKER CONTAINERS (RICE CONTACT) SCRATCHED AND SCORED, IN NEED OF REPLACEMENT AND CLEANING.
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 resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of SAUCES, SOUPS, VEGETABLES.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. ALL CONTAINERS SHALL BE DISCARDED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: MIXING BOWL UNIT OBSERVED WITH HEAVY ACCUMULATION OF FOOD DEBRIS AND GRIME.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS AND FLOOR-WALL JUNCTURES in the BACK DRY STORAGE AREA, BY PREP AREA, AND BY DRAIN PIPES 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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02/10/2016 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 MULTIPLE FOOD EMPLOYEES PREPARE CHICKEN WITH BARE HANDS AND PROCEED TO OTHER TASKS WITHOUT WASHING 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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS AT HANDSINK.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED MULTIPLE DENTED CANS IN DRY STORAGE AREA FOR USE.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CANS SEPARATED FROM AREA FOR RETURN.
- Critical: Prevent Contamination of Food by Handwashing (corrected on site)
Observation: Food employee failed to wash his or her hands prior to engaging in food preparation. FOOD EMPLOYEE HAD RETURNED TO KITCHEN FROM BREAK TIME OUTSIDE AND PROCEED TO COOKLINE WITHOUT WASHING HANDS.
Correction: ALL food employees shall be washing their hands as specified under 2-301.12. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS AT HANDSINK.
- 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: OBSERVED RAW SHELL EGGS STORED ABOVE COOKED CHICKEN IN 2DR PREP #2 (COOKLINE)
Correction: OBSERVED RAW BEEF STORED ABOVE TOFU IN WIC
- 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: OBSERVED ICE SCOOP WITH HANDLE TOUCHING ICE, OBSERVED SCOOP WITH HANDLE TOUCHING WONTON CHIPS, OBSERVED DRY STORAGE SCOOPS EMERGED IN FOOD ITEM,
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. ALL SCOOPS PLACED UPWARD WITH HANDLE SIDE UP.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: OBSERVED BOXES OF RAW CHICKEN STORED ON WET AND SOILED FLOOR.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. BOTTOM LAYER OF CHICKEN IN BOXES DISCARDED.
- 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 SOUPS COOLING ON FLOOR OF KITCHEN, OBSERVED BOXES OF RAW CHICKEN ON FLOOR IN PREP AREA, OBSERVED CONTAINERS ON FLOOR IN WIC.
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. SOUPS DISCARDED (COOLING), BOXES AND FIRST LAYER OF CHICKEN IN BOX DISCARDED, ALL FOOD ITEMS IN WIC MOVED TO SHELVING UNITS.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED CUT RAW CHICKEN 34F OBSERVED THAWING ON MULTIPLE TRAYS ON SPEED RACK. OBSERVED BOXES OF FROZEN DUCK THAWING ON FLOOR AT ROOM 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. ALL FOOD ITEMS PLACED IN WIC.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours CHICKEN BROTH SOUP cooling for 3 hours in the FLOOR AT ROOM TEMPERATURE observed at 116°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. EHS EXPLAINED PROPER COOLING PROCEDURES, FOOD ITEMS DISCARDED.
- 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: GARLIC IN OIL 71F - AT COOKLINE AT ROOM TEMPERATURE
Correction: PORK WONTONS 56F - IN CONTAINER AT ROOM TEMPERATURE BY SOUP WELLS
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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: WONTONS, COOKED CHICKEN AND SHRIMP IN PLASTIC BAGS IN 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. ALL FOOD ITEMS WILL BE USED BY TODAY. EHS EXPLAINED PROPER DATEMARKING PROCEDURES.
- Food Contact Surface/Resists Chipping & Scoring
Observation: The food-contact surfaces of the following equipment and/or utensils are not resistant to corrosion: OBSERVED RICE COOKER CONTAINERS (RICE CONTACT) SCRATCHED AND SCORED, IN NEED OF REPLACEMENT AND CLEANING.
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 resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of SAUCES, SOUPS, VEGETABLES.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. ALL CONTAINERS SHALL BE DISCARDED.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ALL REFRIGERATION UNIT DOORS AND HANDLES OBSERVED SOILED AND IN NEED OF CLEANING.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: MIXING BOWL UNIT OBSERVED WITH HEAVY ACCUMULATION OF FOOD DEBRIS AND GRIME.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: CUTTING BOARD OBSERVED BEING CLEANED AT PREP SINK WITHOUT SANITIZER, KNIVES CLEANED IN 3VAT SINK WITHOUT SANITIZER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ALL EQUIPMENT PROPERLY CLEANED IN EITHER DISHMACHINE OR 3VAT SINK WITH CHLORINE SANITIZER.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean KNIVES were stored in an manner that exposed the item(s) to contamination. OBSERVED KNIVES STORED IN BETWEEN COUNTERTOPS AND IN SPACES BETWEEN PREPSINKS AND WALL.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. ALL UTENSILS PLACED IN DISHMACHINE TO BE CLEANED AND THEN PLACED IN METAL KNIFE RACK.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. NO SOAP PROVIDED AT BACK PREP AREA HANDSINK.
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. NO PAPER TOWELS PROVIDED AT BACK PREP AREA HANDSINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS AND FLOOR-WALL JUNCTURES in the BACK DRY STORAGE AREA, BY PREP AREA, AND BY DRAIN PIPES 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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12/22/2015 | Routine | |
Conducted followup to verify Compliance with proper DateMarking and correction of GRP violations on Routine Inspection report 6/11/15. Observed all violations corrected, Thank you.
Observed duck cooling above Handwashing sink in back Prep Area hanging on rack shelving. Please find separate area to prevent contamination from Handwashing, touching wall, and other pieces subject to contamination. Also, please remember to Cool Duck from 135F to 70F as discussed. Observed duck at 111F cooling for (1hr). Duck placed in WIC for proper cooling.
EHS provided additional handouts regarding Cooling in Spanish and English.
No violation noted during this evaluation. | 06/26/2015 | Follow-up | |
EHS provided additional handouts regarding proper Cooking, Cooling, Cross Contamination, Hot and Cold Holding, Employee Health Policy in Spanish and Chinese.
A Followup will be conducted to verify proper Date Marking and correction of GRP Violations.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEE BRING FOOD INTO PREP AREA OF RAW CHICKEN.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE WENT OUTSIDE.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED DRY STORAGE SCOOPS WITH SOILED HANDLES TOUCHING DRY STORAGE ITEMS SUCH AS FLOUR IN CONTAINERS. OBSERVED ICE SCOOP STORED ON TOP OF UNCLEAN ICE MACHINE UNIT.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SCCOPS FOR DRY STORAGE FOODS INCLUDING SUGAR, SALT, FLOUR, CORN STARTCH STORED WITH HANDLES TOUCHING FOOD ITEM INSIDE 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED WET WIPING CLOTHS STORED ALONG PREP TABLES AND ALONG COOKLINE.
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. PLACED IN SANITIZER BUCKETS.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: RAW CHICKEN OBSERVED THAWING IN BOXES AT ROOM TEMPERATURE ON FLOOR AND PREP TABLES.
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. FOOD ITEMS MOVED TO WIC.
- 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: CUT RAW CHICKEN 47F STACKED ON SPEED RACK AT ROOM TEMPERATURE. BOXES OF RAW CHICKEN 44F BY PREP AREA 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 WIC.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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 DUCK, COOKED CHICKEN, COOKED PORK - IN 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. EHS EXPLAINED PROPER DATEMARKING PROCEDURES. FOOD EMPLOYEES WILL DATEMARK FOOD ITEMS.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED NO TEST STRIPS FOR DISH MACHINE OR CHLORINE SANITIZER BUCKETS.
Correction: Obtain a @BLEACH test kit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: MIXING BOWL IN NEED OF CLEANING. DRY STORAGE CONTAINERS AND LIDS OBSERVED HEAVILY SOILED. DRY STORAGE FLOUR SCOOPS OBSERVED WITH SOILED HANDLES TOUCHING FLOUR.
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 (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ALL REFRIGERATION DOORS, HANDLES AND GASKETS, SHELVING UNITS, PREP TABLES
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. SODA BEVERAGE NOZZLES ARE NOT BEING CLEANED REGULARLY.
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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level SINKS/DISH MACHINE is not observed. OBSERVED METAL TIN CAN SURROUNDING PIPING FROM 3VAT SINK/PREP SINK DRAINING INTO FLOOR DRAIN. TIN CAN ELIMINATES AIR GAP.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the WIC, FLOORS ALONG COOKLINE, DISH WASHING AREA, AND DRY STORAGE AREA 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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06/11/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your time. All critical violations were corrected during inspection. Time of inspection was for inspection only. Employee health policy in place. In addition, based upon non-critical violations cited during the last inspection, the manager has added a self closer on the employee bathroom door, caulked, cleaned under equipment, drains and de-cluttered. Observed two employee's wash hands during inspection. Dishmachine observed sanitizing at acceptable level.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: several cans of bamboo shoots and water chestnuts on a shelf along with non dented cans.
Correction: The managerremoved the dented cans and placed them on a shelf near the front for credit from supplier. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- 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: Several containers of egg rolls, Gen tso chicken, fried wontons prepared in bulk and stored in the walk in refrigerator.
Correction: The manager directed an employee to date mark the above identified foods with a date not to exceed 7 days. The employee dated the foods. 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.
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08/12/2014 | Risk Factor | |
The purpose of this visit is a follow-up to check on easily correctable non-critical violations. Several have violations have now been corrected to an acceptable level. The manager has also adjusted the cooling methods and allows cooked foods to be uncovered and stored across from the fan of the walk in refrigerator to allow for maximum cooling compliance. No further follow-up deemed necessary at this time. Thank you. In addition to today's visit, a risk factor assessment was completed.
- Equipment / Table Mounted / Space / Seal (repeated violation)
Observation: The two vat sink is observed with a gap between the wall and the sink and is in need of caulking to seal the space between the wall and sink juncture.
Correction: Within 90 days seal the space behind the two vat sink/wall juncture.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: The following areas are in need of cleaning: Floor/wall junctures, under cookline equipment, wall along the dishwashing area, floor drains, floors, wall just to the left of the sides of the True 1 door upright refrigerator along the cookline, walls inside the employee bathroom, underneath shelving along dry storage areas.
Correction: Within 30 days, clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. A follow-up will be conducted to ensure that the physical facility areas mentioned in the above observation statement for this violation.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: Intake and exhaust air ducts on refrigeration units, in the walk in refrigerator, on the vents to vent the facility are observed with buildup of dust and grime and are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Within 90 days, clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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08/12/2014 | Follow-up | |
The purpose of this visit is a complaint for the following complaint received by our office on May 28th, 2014: A party of six had take out from this facility allegedely on Monday, May 26, 2014 from the facility on Monday night at about 8:00 p.m. Three people experienced various responses/symptoms: One person became ill approximatelyy 2.5 hours after consumption with vomiting and diarrhea
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed the dishwasher wash dirty utensils and then empty the food collection basket below the sprayer hose and then proceed to touch plates that were just washed, rinsed and sanitized. The foodworker did not wash hands prior to touching the newly cleaned and sanitized plates. Also, a recommendation is that the foodworker should wear gloves and place on the clean gloves just after washing hands and prior to touching cleaned and sanitized utensils.
Correction: Training to the foodworker was provided by the owner of the restaurant. 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed in wiping cloth solution which was assembled during inspeciton. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Several bus tubs of eggrolls stored in the walk in refrigerator were not dated for discard of up to 7 days. 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:
Correction: Manager dated the bus tubs of eggrolls during today's visit. 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Wiping cloth bucket not assembled and wiping cloths that are wet and soiled on countertops.
Correction: Manager assembled a wiping cloth solution which measured 100ppm chlorine. 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: The handwashing sign is missing from the handsink near the dishwashing area.
Correction: A handwashing sign was provided during today's visit. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/02/2014 | Complaint | |
The purpose of this visit is to conduct a routine inspection. A follow-up on or about June 21, 2014 will be conducted check on the cleaning of the facility, repair of the facility, dumpster clean-up and any other easily correctable outstanding violations. At that time, you can share with EHS how you have adjusted your cooling methods and monitoring of the procedure with the EHS as discussed during inspection.
Additional food temperatures:
hot and sour soup at the steam well 170f, egg drop soup in the steam well 168f
EHS provided training on the following:
1. Minimum cook temperatures for chicken, beef, shrimp, pork.
2. Proper cooling methods and procedures
3. Proper storage of employee drinking cups and usage.
4. Handwashing method.
5. Proper procedure for wiping off grease from outside grease collection barrell. (Remember to wipe the grease away as much as possible and dispose of the cloth by placing into a sealed bag and discarding into the trash container.
Dishmachine measured at an acceptable level of sanitizer on final rinse mode. Employee health policy in place, Suppliers are approved suppliers.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s) such a the minumum cook temperature for raw chicken, raw beef, raw pork and raw shrimp.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: After removing a lid from a cup to drink, 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. Touching the lip surface of the cup could potentially contaminate hands.
Correction: Foodworker reminded to wash hands when hands become soiled. 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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed 5 open drinks stored over utensils such as plates and over a rice maker. In addition, observed employees drinking along the cookline from the open drinking containers. One employee removed a lid from a covered cup and drank along the cookline.
Correction: Manager placed lids on employee cups and also reminded employees to drink using a lid and straw. 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. EHS provided training to manager and foodworkers.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed in the wet wiping cloth solution which measured at an acceptable concentration using facility test kit. 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.
- Food Storage / Prohibited Areas / Toilet Room (corrected on site)
Observation: Observed a box of peanuts stored in the toilet room for employees.
Correction: Food may not be stored in toilet rooms. Peanuts discared during inspection.
- 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 tightly sealed containers of Sweet and Sour chicken 47f-48f in the walk in refrigerator in gallon size bags, which were prepared the evening prior to this inspection. Observed tightly sealed containers of fried rice inside the small countertop 1 door reach in refrigerator 46f-47f, per manager prepared the evening prior.
Correction: The chicken and the rice were discarded during inspection. Training provided on proper procedure for cooling the above foods to manager during inspection. Different alternative methods were presented to manager as an option for altering the cooling method to one that will sufficiently cool foods in the time and temperature allotted by the 2005 food code. 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: bulk packaged into tightly sealed, deep containers or bags while cooked product such as fried rice or cooked gen tso chicken is still at 135f or above and left to cool is refrigeration units overnight without monitoring the temperature to ensure that the food is cooling from 135f to 70f in a maximum of 2 hours and then 70f-41 in the remaining time, up to 6 hours total time.
Correction: Cooling training provided to manager. Alternative methods presented as possible solutions to the cooling methods currently being used to cool foods such as gen tso chicken, and rice. 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: cooked chicken cut into cubes 62f, pooled shell eggs in a metal container 60f, fried rice in a lexan container 72f all held during busy time along the cookline at the wok station.
Correction: Manager discarded the above foods during today's visit. 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Observed no thermometer in both two door prep coolers and both undercounter refrigerators along the cookline.
Correction: Manager placed thermometers into the refrigeration units during inspection. Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Table Mounted / Space / Seal
Observation: The two vat sink is observed with a gap between the wall and the sink and is in need of caulking to seal the space between the wall and sink juncture.
Correction: Within 90 days seal the space behind the two vat sink/wall juncture.
- 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:The interior of all refrigeration units and freezer units in the facility are observed with crumbs, dried food spills and grime.
Correction: Clean the interiors of all refrigeration and freezer units. 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.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Observed manager use tongs for scooping raw chicken and then the same tongs to scoop raw beef and raw shrimp. Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
Correction: Manager instructed to place clean tongs, one for each type of raw meat, at the prep cooler. Manager removed the dirty tongs and placed into the dishwash area for when utensils will be washed after the busy hour. Manager obtained already cleaned and sanitized tongs from clean storage and placed clean tongs into each different type of meat. 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.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Single service take out containers found stored in the employee bathroom.
Correction: Discard the box of single service containers. Single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Refuse Receptacle / Clean Frequency
Observation: Refuse container for oil collection observed with an accumulation of grease on the top and sides of container.
Correction: Within 90 days, clean the outside of the container as instructed during today's visit. 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.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is not a tight fit which allows the lid to collapse inside the dumpster.
Correction: Replace dumpster with one which has a tight fitting lid which properly closes. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Employee toilet room door is not provided with a self-closing door.
Correction: Within 90 days, provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Manager closed door.
- Cleaning Frequency for Physical Facilities
Observation: The following areas are in need of cleaning: Floor/wall junctures, under cookline equipment, wall along the dishwashing area, floor drains, floors, wall just to the left of the sides of the True 1 door upright refrigerator along the cookline, walls inside the employee bathroom, underneath shelving along dry storage areas.
Correction: Within 30 days, clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. A follow-up will be conducted to ensure that the physical facility areas mentioned in the above observation statement for this violation.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts on refrigeration units, in the walk in refrigerator, on the vents to vent the facility are observed with buildup of dust and grime and are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Within 90 days, clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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04/21/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your time. All critical violations were corrected during inspection. Time of inspection was for inspection only.
- 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 chicken over rte sauce, observed raw pork over rte sauce in the two door ucr at cookline
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: Observed raw beef stored over raw shrimp in the walk in refrigerator
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).
- 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: Two bus tubs of cooked noodles, three bus tubs of egg rolls, four bowls of gen tso chicken in the walk in refrigerator
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.
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10/03/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: AO Smith BTR199-110 which uses 190,000 BTU's to produce 209 GPH of 120F water at an 80F rise.
Dishmachine: Autochlor A5 chemical dishmachine which uses 44 GPH
- 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 pork over lettuce in the one door upright reach in ref
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: dipper well utensils for sherbert ice cream stored in water versus the dipper well with water running. Water temperature 64f
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) (repeated violation)
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours Gen tso chicken cooling for 2.5 hours in the upright reach in refrigertor observed at 78°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.Moved to walk in freezer
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed three stock containers of broth just beginning to cool 129f and based upon conversation the facility is in need of an ice wand or ice bath or shallow containers to cool this product.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried rice in bus tub a cookline 101f
Correction: rice in bus tub on prep table in bus tub 71f (discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Gravy in the true two door prep cooler 48f
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.
- 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: Gen tso chicken, sweet and sour chicken in walk in ref
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: tape on the handle of the rice maker and holding the ice machine door closed. Rusting prep table shelves which have pitting and are no longer designed to be easily cleaned.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: true two door prep ref 48f, after adjustment tested at 40f.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The sink stoppers are missing for the three vat sink and plastic wrap is being used to stop the water from draining
Correction: Equipment components such as sink stoppers shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of reach in refrigerators and freezers, gaskets on some refrigerators, sides of cook equipment, prep table shelves, outside of food containers holding clean utensils, out side of ice machine, non food contact surfaces of hobart mixer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked with a trash can, 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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the dipper well piping are leaking causing the dipper well water to not be turned on
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/09/2013 | Routine | |
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