The purpose of this visit was to conduct a risk factor assessment.
Please practice active managerial control (AMC) to assist and monitor employees for risk factors that could contribute to foodborne illness. Information on ACM was given to CFM in Chinese. Monitor employees to determine when it is necessary to change gloves and wash hands, when it is necessary to wear gloves when handling food, when to wash rinse and sanitize food contact surfaces, cook temperatures of raw animal foods.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3-601.12(a) Observed both on the sushi menu and the menu, escolar and bronzino listed as white tuna and white fish. Please change the menus to actually list what the item is.
Please email to me the menus with the consumer advisory changes and the fish honestly presented to my attention by January 21, 2016.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed an employee handled raw meat with gloves on and then with the same gloves handled cooked dumplings
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. SPOKE TO CFM ABOUT THE NECESSITY OF HANDWASHING AND GLOVE CHANGES ANY TIME CONTAMINATION MAY OCCUR
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. PUT A COVER AND A STRAW ON THE GLASS, SPOKE TO THE CFM ABOUT DRINKING FROM COVERED CONTAINERS WITH STRAWS ONLY WHEN IN THE KITCHEN OR FOOD PREP AREA
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:cucumber for sushi roll
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following fish item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria.Observed salmon cooked to 112F without a consumer advisory present on this item on the menu
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds. SPOKE TO THE CFM ABOUT THE COOKING TEMPERATURES REQUIRED FOR RAW ANIMAL FOODS, GAVE HIM A HANDOUT CONCERNING THE COOK TEMPERATURE AND THE RELATIONSHIP TO THE STORAGE OF FOODS
- 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 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.Sushi rice
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.DOCUMENTED TIME, GAVE CFM INFO ON TPHC
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: Menu - no consumer advisory reminder asterisk on the disclosure and reminder statement at the bottom of the menu to link to the asterisked food items in the menu
Correction: no consumer advisory statement on the menu
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: Observed raw beef cut on a cutting board and then without wash, rinsing and sanitizing the cutting board cooked chicken cut on the board.
Correction: After a raw meat product is handled, prepped or sat on a food contact surface the surface should be washed, rinsed and sanitized before it is used for cooked or ready to eat food products or raw products that require a higher cook temperature. THE FCS WAS WASHED, RINSED AND SANITIZED, DISCUSSED THE PRACTICE OF USING SEPARATE CUTTING BOARDS WITH THE CFM
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11/21/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/11/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. FACILITY MANAGER COULD NOT PROVIDE DOCUMENTATION OF EMPLOYEE HEALTH POLICY AT THE TIME OF INSPECTION.
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN, RAW BEEF AND RAW SEAFOOD STORED ON SAME SHELF IN THE EVEREST 3 DR UPRIGHT 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). STAFF RE - ARRANGED THE ITEMS IN CORRECT METHOD TO AVOID CROSS CONTAMINATION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). OBSERVED NO LETTER COULD BE PROVIDED BY FACILITY FOR THE SALMON AND YELLOW TAIL TO CONFIRM FISH WAS FARM RAISED OF PARASIITE DESTRUCTION BY FREEZING.YELLOW TAIL AND SALMON.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. ASKED MANAGER TO PROVIDE LETTER FROM SUPPLIER WITHIN 10 DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED DICED CHICKEN AT 45F, RAW CHICKEN AT 47F AND COOKED DUCK AT 47F AND COOKED DUCK AT 46F IN THE 2 DR LEDER PREP TOP 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.ASKED CFM TO MOVE ITEMS FROM THE PREP TOP AND NOT USE IT TO HOLD PHF UNTIL IT HAS BEEN REPAIRED AND ABLE TO HOLD FOOD TEMPERATURE AT 41F OR BELOW.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.OBSERVED NO BLEACH TEST STRIPS AT THE FACILITY
Correction: Obtain a BLEACH test kit. EHS PROVIDED MANAGER WITH FEW TEST STRIPS. MANAGER HAS BEEN ASKED TO OBTAIN A TEST KIT AND RETAIN ON THE PREMISES.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: A BLACK REFRIGERATOR WAS OBSERVED CLOSE TO THE MOP SINK THAT IS ONLY FOR HOUSEHOLD USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED MANAGER TO REMOVE THE REFRIGERATOR.
- Physical Facilities Good Repair
Observation: Observed that the area at and around the mop sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.CLEAN /REPAIR THE MOP SINK AREA.
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06/17/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: 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 CHICKEN STORED OVER RAW BEEF AND RAW FISH IN THE WALK INR EFRIGERATOR.
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). CORRECTED: DISCUSSED WITH CFM, ITEMS WERE REARRANGED AND STORED CORRECTLY.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED NO SANITIZING SOLUTION AVAILABLE TO CLEAN SURFACES OR LARGER UTENSILS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.CORRECTED: EHS WORKED WITH FOOD MANAGER TO PREPAE A BUCKET OF SANITIZING SOLUTION OF ~ 100PPM CHLORINE .
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A MEDIUM SIZED 1 DR BLACK KENMORE REFRIGERATOR USED TO STORE SAUCES THAT IS NOT APPROVED FOR COMMERICAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
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07/17/2013 | Routine | |
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