The purpose of this visit is to conduct a follow up inspection. As arranged with the manager a training session was provided to discuss the employee health policy to the staff. Staff has signed and understood the contents of the policy. During the follow up inspection all previous violations were discussed to determine if compliance was reached and if a new process was set in place on a long term basis. Management has made significant changes which are the following:
1. Equipment temperature logs are being kept and marked daily.
2. The manager understands how to calibrate and sanitize thermometer, and how to set up sanitizer buckets for use throughout the work space.
3. Food safety information signs are posted at several work stations and all refrigeration units have been marked with reminders to keep it at 41F or below.
4. Plastic bins are marked for specific items and are no longer used to store trash and equipment used in food preparation.
5. A designated trash receptacle is placed away from food preparation stations and used solely to discard waste.
6. Gloves are available at all the work stations and hand washing signs are posted at the hand sinks.
7. The establishment is cooperating with the pest control company to eliminate pests and they have sealed off potential sites of entry.
9. The rice is cooled on a cooling racks then half the amount that was normally used is placed in a container stored in the refrigerators to ensure product stays 41F or below.
10. Running water is used to properly thaw items.
Thank you for correcting all violations and improving food safety awareness among staff. Continue to share knowledge in food safety to ensure all staff understand what is required. I recommend staff become certified food managers to further increase the knowledge of food safety within your establishment. The establishment will resume a normal inspection schedule.
No violation noted during this evaluation. | 09/21/2015 | Follow-up | |
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: The certified food manager did not demonstrate knowledge of food safety regulations during the inspection.
Correction: EHS provided training on multiple food safety regulations and provided information to train staff on proper hand washing, employee health, glove use, cooling, temperature control on potentially hazardous food and refrigeration units. A follow up inspection will be conducted.
- Critical: Demonstration of Knowledge/Employee Health Policy - Diseases or Medical Conditions
Observation: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition.
Correction: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 5) and medical conditions, to determine possible restriction or exclusion of food employees. EHS PROVIDED INFORMATION AND TRAINING DURING THE INSPECTION.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE RINSE GLOVES WITH WATER THEN RETURN TO WORK.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEES RETURN FROM OUTSIDE TO KITCHEN AND IMMEDIATELY ENGAGE IN FOOD PREPARATION WITHOUT WASHING HANDS. OBSERVED EMPLOYEES CHANGE TASKS WITHOUT REMOVING SOILED GLOVES AND 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 PROVIDED TRAINING ON WHEN TO WASH HANDS AND REQUESTED EACH EMPLOYEE WASH HANDS BEFORE RETURNING TO WORK.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED EMPLOYEES DRINKING FROM OPEN BEVERAGES WHILE PREPARING FOOD AT THE COOK COUNTER TOP, FOOD PREPARATION TABLES, DISH MACHINE UNIT.
Correction: 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. DISCUSSED THE IMPORTANCE OF COVERING BEVERAGES TO PREVENT CONTAMINATION. BEVERAGES WERE DISCARDED DURING THE INSPECTION.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed employee rinsing noodles under faucet with bare hands, he allowed the water to drain, then proceeded to plate the bowl by scooping the noodles with his bare hands into the bowls.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS RECOMMENDED USING A UTENSIL TO DISPENSE FOOD AND THE NOODLES WERE DISCARDED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. EHS DEMONSTRATED HOW TO STORE WET WIPING CLOTHS IN SANITIZER.
- Gloves/Use of Slash-Resistant Gloves with Food to be Cooked
Observation: Unapproved slash-resistant gloves used for cutting ready-to-eat food.
Correction: Slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked.
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED EMPLOYEE THAWING PORK IN A SINK WITHOUT RUNNING WATER.
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. EHS EXPLAINED THE IMPORTANCE OF PROPERLY THAWING FOOD AND REQUESTED EMPLOYEE SUBMERGE FOOD UNDER RUNNING WATER.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed rice cooling in a large deep plastic container with a tight cover on in the 2dr true refrigeration unit. Rice 86F (1.5hr)
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 (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
2DR TRUE: Raw marinated chicken 53F, 50F
2DR TRUE: Fried Rice 47F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD PRODUCTS WERE DISCARDED DURING THE INSPECTION.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr True Flat top Refrigerator 53F, 2dr Flat Top refrigerator 50F, 1dr upright superior refrigerator-not working no phf.
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.
- 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 EMPLOYEE PLACING READY TO EAT NOODLES IN LARGE STRAINER IN A TRASH CAN STORING TRASH THEN REUSED IT TO STORE ADDITIONAL NOODLES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. NOODLES WERE DISCARDED AND ANOTHER METHOD TO STRAIN WATER FROM THE NOODLES WAS CREATED. STRAINER WAS TAKEN TO THE DISH WASHING AREA TO SANITIZE.
- 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 BOARDS AND PREP TABLE USED WHILE CUTTING RAW PORK. OBSERVED EMPLOYEE USING A WET TOWEL WITH WATER TO CLEAN TABLES.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS DEMONSTRATED HOW TO SETUP A SANITIZER BUCKET WITH CHLORINE CONCENTRATION OF 50PPM-100PPM AND HOW TO STORE TOWELS FOR SANITIZING WORK STATION. EMPLOYEES SANITIZED WORK STATION DURING THE TRAINING.
- 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. MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink close to the dish machine is being used to store cleaning materials and raw food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ALL ARTICLES IN THE HAND SINK WERE REMOVED, THE HANDSINK WAS CLEANED AND MADE AVAILABLE TO STAFF FOR HAND WASHING.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device is located DIRECTLY OVER THE FOOD PREPARATION TABLES IN THE KITCHEN where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. EHS REQUESTED STAFF REMOVE CONTROL DEVICES AND PLACE IN ANOTHER LOCATION THAT IS NOT DIRECTLY ABOVE FOOD PREPARATION, COOK STATIONS.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Window or door is kept open AND THERE IS LARGE GAP ON THE BOTTOM PART OF THE DOOR THAT is not protected by a screen or other effective means.
Correction: REPAIR THE DOOR. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- 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. EHS PROVIDED SIGNS TO POST AT THE HAND SINKS.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. EHS OBSERVED EXCESS WATER, FOOD DEBRIS AND STORAGE OF FOOD WITHIN THE KITCHEN TO CONTRIBUTE TO HARBORAGE CONDITIONS.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
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09/09/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Increase hand washing frequency as this helps prevent food borne illnesses. Keep the back door closed at all times to limit the amount of pests (flies, roaches, mice) that may enter the kitchen.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
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. EHS demonstrated how to setup beverage with a lid and straw.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: CONTAINERS WITH FLOUR, POTATO FLOUR, SALT, SUGAR, SPICE, HERBS ARE NOT LABELED.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. MANAGER LABELED CONTAINERS WITH THE NAME OF THE PRODUCT.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOPS FOUND WITH HANDLE STORED IN ICE.
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. MANAGER REMOVED ICE SCOOP AND PLACED IN A CONTAINER ADJACENT TO THE ICE MACHINE/ICE COOLER. EHS SHOWED MANAGER A PICTURE OF AN ICE WITH A COVER FOR THE HANDLE AND SUGGESTED IT AS AN ALTERNATIVE.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: PLACED BOX OF SHRIMP IN THE HAND SINK TO THAW.
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. MANAGER REMOVED THE BOX FROM THE HANDSINK AND PLACED IT AT THE PREP SINK. HE REMOVED THE CONTENTS FROMT HE BOX AND PLACED SHRIMP UNDER RUNNING WATER.
- 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: Observed in the True 1dr refrigerator: Raw Beef 46F, Raw Pork 44F
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. ITEMS WERE MOVED TO THE WALK IN COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED NATURAL WOOD SHEETS USED AS SHELVES.
Correction: CREATE A SMOOTH SURFACE THAT IS NONABSORBENT FOR ALL MATERIALS IN THE KITCHEN. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: TRUE 1 DR GLASS DR BY walk in cooler 45F
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. DISCONTINUE TO USE REFRIGERATION UNIT TO STORE POTENTIALLY HAZARDOUS FOOD. REPAIR THE UNIT TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: TRUE 1 DR GLASS DISPLAY REFRIGERATOR.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the prep sink is blocked with a box of shrimp thawing, cleaning sponges, and flour containers 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. MANAGER REMOVED ALL ITEMS FROM THE HAND SINK.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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06/11/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with owner the critical violations that were repeat observations from the last inspection conducted earlier this year. **Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.-------Observed open drinking containers stored above the True 2DR prep cooler.
Correction: 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.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock (mussels) from the container is sold or served is not recorded on the tag or label. Observed tags stored in plastic shopping bag in no particular time order, not observed in chronological order.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. PROVIDED TRAINING TO MANAGER AND EMPLOYEES.
- 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 above vegetables in 2DR prep cooler (left),
2) Observed raw liquid egg being stored above vegetables in 2DR prep cooler (left),
3) Observed raw fish and seafood being stored above uncovered tofu in True 2DR prep cooler (right).
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.
- 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:------
1) Garlic in oil mixture at 80F observed sitting on spice cart at room temperature,
2) Oil based sauce cooked with onion skins and dried peppers at 72F.
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. ITEM # 1 DISCARDED. EHS RECOMMENDED THAT ITEM # 2 BE DISCARDED. CFM AND REPRESENTATIVE OF OWNER BELIEVE ITEM # 2 IS NOT A PHF. ITEM # 2 WAS NOT DISCARDED. EHS RECOMMENDS THAT A PRODUCT ASSESSMENT CONDUCTED TO VERIFY THAT THE SAUCE IS A NON-PHF.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.----------Observed 10 boxes of raw shell eggs being stored outside of the back door for 30 minutes at outside air temperature of approximately 70F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. THIRD PARTY SERVICE TECHNICIAN OBSERVED AND REPAIRED DISH MACHINE AND EHS OBSERVED DISH MACHINE AT 50 PPM AT END OF INSPECTION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components were observed in need of cleaning.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ------------dishes washed and sanitized in the low temperature dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT WAS SET UP WITH CHLORINE SANITIZER SOLUTION AT THE CORRECT CONCENTRATION AND DISHES WERE WASHED AND RINSED IN DISH MACHINE AND SANITIZED AT THE THREE COMPARTMENT SINK.
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11/24/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility during a busy food preparation period.
**Focus on CRITICAL violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected. EHS provided manager with and discussed the following handouts: cooling log and sign in English and Spanish, cooling methods in English, Korean and Spanish, prevent cross contamination in English, Korean and Spanish, Time and Temperature Reminders and Hand washing Signs.
Time reflects inspection time only.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection--------------Observed food employee eating and drinking from an uncovered drink on top of a cutting board used to cut foods. Observed three other uncovered employee drinks being stored shelving with clean dishes.
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.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed tags stored in plastic shopping center in no particular time order, not observed in chronological order.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Raw liquid eggs and raw pork stored above uncovered cooked dumplings in Everest 2DR flat top cooler,
2) Raw shell eggs stored above sauce in Mr. Winter walkin cooler,
3) Raw shellfish, shrimp and squid stored above uncovered tofu and cut vegetables in True 2DR prep 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:-----oil and sauces.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:--------cut onions stored in containers directly next handsink without any splash guard or cover.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor------several boxes of meat stored on floor in Walkin 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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (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:----------cooked rice in large deep metal bowl covered with plastic wrap cooling for two hours observed at 120F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------large deep pot of black bean paste cooling at room temperature observed to be at 118F after cooling for 1.5 hours. Observed large deep metal bowl of cooked rice covered with plastic wrap.
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:
1) Black bean paste sitting on top of steam table at 79F,
2) Cooked rice sitting on top of cutting board at 85F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Everest 2DR flat top cooler,
2) True 2DR flat top cooler.
Correction: 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.
- Outer Openings, Protected / Screen Requirements
Observation: Observed back kitchen door wide open without a screen for extended period of time.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- 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. PROVIDED EXTRA SIGNS TO MANAGER.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Floors,
3) Behind and under equipment,
4) Cooler gaskets.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/16/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
dishmachine - Autochlor, 50 ppm.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Employee observed handling cooked noodles with bare hands. Noodles will be reheated, however, it was highly suggested that tongs/utensils/gloves be used to handle items. Manager stated that normally gloves are used.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: clean inside of refrigerators and freezers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/13/2013 | Routine | |
The inspection was made because of a fire incident. The person in charge has been advised to: 1) Discard all food and single service items that had any chance of exposure to the discharged chemicals. 2) Wash, rinse and sanitize all food preparation tables and food contact surfaces.
Please contact the Health Department when the work has been completed.
No violation noted during this evaluation. | 10/25/2013 | Complaint | |
The purpose of this visit was a follow up to assess the cleaning and disposal of food items and single service items exposed to the chemicals used to extinguish the fire incident this morning. All exposed food and single service items have been discarded. Additionally the floors, refrigeration units at the cookline and hood wall have been cleaned. Approval is given by the Health Department to operate, however the Fire Department has tagged the hood system and it must be re-inspected before use.
Information on the proper cooling methodology for hot food was discussed and given to the certified food operator in Korean and Spanish.
No violation noted during this evaluation. | 10/25/2013 | Follow-up | |
| No violation noted during this evaluation. | 07/04/2013 | Other | |
The purpose of today's visit was to conduct a follow-up inspection after a Notice of Alleged Violation was issued on 1/10/13.
The following violations were not present during the inspection:
3-501.16A(2)(a): Cold Hold - Food in reach-in refrigerator were all observed below 41F. Employee at kitchen stated temperatures are checked daily.
4-501.11(A): Refrigeration/Good Repair: Refrigerator was holding at 38F. Employee stated that unit holds between 35-40F. New thermometers was observed in unit.
Continue to monitor temperatures at all refrigerators. Thank you for complying with the Notice, end of enforcement. Please contact me if you have any questions.
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
The purpose of today's visit was to conduct a follow-up.
The following violations are repeat.
You will hear from the Health Department in writing about further enforcement action.
- 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: items at 2dr flat top refrigerator including chicken wings 52F, dumplings 50F. Items moved to other refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr flat top refrigerator observed at 52F.
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.
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12/17/2012 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
A follow-up inspection will be conducted when the report is dropped off on Friday December 14, 2012. CFM was instructed to ensure that the 2-dr flat top refrigerator is working properly at 41F or below. She was reminded that it is her or her designee's responsibility to monitor refrigerator and food temperatures. It is expected that if the refrigerators are not working to hold food at or below 41F that all food will be moved from the unit until it can be repaired. It is highly suggested that you purchase additional thermometers.
NOTES:
Water Heater: State (same)
Dishmachine: AutoChlor, 50 ppm
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: fried dumplings.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food discarded, gloves provided to employee.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried rice, at room temperature, 61F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: items at 2dr flat top refrigerator including dumplings 45F, fried chicken 45F, raw beef 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent: newspaper used to line shelves at cart near fryer.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: 2dr flat top refrigerator observed at 45F with foods inside at 45-46F.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) in the kitchen 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 discarded if they are not capable of being resurfaced.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Bottles of vitamins, supplements and medicines stored on prep table.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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12/12/2012 | Routine | |
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