The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees on how to properly store raw vs. ready-to-eat items using "How to Prevent Cross Contamination" document previously provided by the Health Department
2. Continue to use temperature logs to monitor cold and hot holding temperatures
3. Train employees to fill cold pans in prep units below the fill line to ensure items are maintained at 41F or below
- 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: BEV AIR 2 DR UNDER COUNTER COOLER- RAW PORK, CHICKEN BEING STORED OVER READY-TO-EAT SWEET AND SOUR SAUCE. WALK-IN COOLER RAW SHELL EGG STORED OVER READY-TO-EAT GENERAL TSO CHICKEN.
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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER, MULTIPLE KNIVES ON MAGNETIC STRIP.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WASHED, RINSED, AND SANITIZED BY PERSON IN CHARGE.
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04/04/2016 | Routine | |
The purpose of today's visit was to conduct a follow-up assessment after several requests for cold holding temperature logs to be sent to the Health Department via fax or e-mail. Blank temperature log provided for the third time. Training provided by Health Department to ensure that all staff and Certified Food Mangers (CFMs) know how to record and monitor cold holding temperatures properly. Please send a copy of temperature logs to the Health Department weekly for the next three weeks (10/20/15, 10/27/15, 11/3/15).
No violation noted during this evaluation. | 10/13/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor inspection. The following violations have been observed for the second time:
1. Improper cold holding
2. Certified Food Manager (CFM) presence required
The following suggestions have been made:
1. Use Temperature Log provided DAILY in order to record and monitor cold holding/hot holding temperatures
2. Have multiple CFMs present during every shift in the event that one needs to leave the establishment for any reason. Have those without a CFM card be responsible for running errands/deliveries
3. Maintain Written Letters from Supplier for all fish that is served raw in establishment at all times
4. Review "How to Prevent Cross Contamination" document provided with all food handling employees
5. Make sure sushi rice is labeled with a discard time of 4 hours throughout the day, every day.
Please send the following to the Health Department within 7 days:
1. Copy of food/equipment temperature logs
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EMPLOYEE RELOCATED HANDWASHING TO HANDWASHING SINK.
- 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: IN AMERIKOOL WALK-IN COOLER- OBSERVED RAW SHRIMP BEING STORED ABOVE COOKED NOODLES.
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. RAW SHRIMP WAS RELOCATED BELOW COOKED NOODLES.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised 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). TUNA, SALMON, MACKRELL, IKURA, MASAGO, TILAPIA, EEL.
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. WRITTEN LETTER FROM SUPPLIER WAS RECEIVED VIA FAX DURING INSPECTION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Sushi rice observed being maintained above 41°F without use of time as a public health control. SUSHI RICE PREPARED AROUND 12PM WAS OBSERVED TO BE 80F.
Correction: Sushi rice 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. SUSHI RICE WAS LABLED WITH A DISCARD TIME OF 4:00PM.
- 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: IN BEV AIR 2DR UNDER COUNTER COOLER- SPRING ROLL (49F), CRAB RANGOON (52F), RAW CHICKEN (51F).
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. SPRING ROLL AND CRAB RANGOON WERE PLACED IN WALK-IN FREEZER, RAW CHICKEN WAS DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED MULTIPLE KNIVES SOILED WITH FOOD DEBRIS BEING STORED IN MAGNETIC STRIP ALONG WALL.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. KNIVES PLACED IN WASH VAT OF 3-VAT SINK.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection. CFM WAS RUNNING ERRANDS OUTSIDE OF ESTABLISHMENT AT THE BEGGINING OF INSPECTION.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM APPEARED IN ESTABLISHMENT ABOUT 10 MINUTES INTO INSPECTION.
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09/24/2015 | Risk Factor | |
The purpose of today's correspondence was to conduct a follow-up assessment to verify that fish served raw has been farm-raised and pellet fed OR has been frozen for parasite destruction. Received a Letter of Parasite Destruction from supplier. All fish has been frozen or farm-raised with the exception for exempt species of tuna, as confirmed by letter from supplier. Certified Food Manager also stated that scallops used in sushi rolls are cooked on-site.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Please be reminded that a Certified Food Manager (CFM) must be present during ALL hours of food preparation and service. Suggested having multiple CFMs on site to ensure there is always at least one CFM in establishment. Please send copy of Parasite Destruction Letter via fax/e-mail within 5 days. A follow-up assessment will be conducted on 4/27/15 to verify that all fish items that are served raw have been treated to prevent parasites. Do not serve any raw fish until documentation has been received by the Health Department.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: COOK LINE- SALT, SUGAR
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. ITEMS LABLED.
- 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 PREP COUNTER, GRILL, 3-VAT SINK.
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. WET CLOTHS PLACED IN CHLORINE SANITZING SOLUTION.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: TUNA, SALMON, WHITEFISH, SCALLOP, MACKEREL, SQUID, FLYING FISH ROE, SALMON CAVIAR.
Correction: PLEASE OBTAIN LETTER OF PARASITE DESTRUCTION THAT INCLUDESEACH TYPE OF FISH LISTED ABOVE. ALSO, IF TUNA IS EXEMPT FROM PARASITE DESTRUCTION, PLEASE LIST SPECIES IN LETTER AS WELL. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: PREP TOP- BEAN SPROUTS (54F).
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 PLACED ON ICE.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM OUT DELIVERING ITEMS TO SECOND RESTAURANT DURING THE BEGINING OF INSPECTION. CFM ARRIVED ~15 MINUTES INTO INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT SERVICE AREA being used TO STORE PLASTIC CONTAINER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEM REMOVED FROM HAND SINK.
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04/21/2015 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE: The following violations were corrected during the inspection: no paper towels at handsinks, no soap at handsinks, soiled interior door for Fagor refrigerator, the presence of bleach test strips, the presence of a food thermometer.
- Equipment / Fixed / Space / Seal
Observation: Observed the hood in need of caulking to the wall to prevent pest harborage.
Correction: Caulk the hood to the wall so that this space is commpletely sealed. NOTE: First coat of caulk was applied during the inspection. Apply additional coats to completely seal the gap.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator and the right door gaskets on the Beverage Air 2-door reach-in refrigerator are torn.
Correction: Replace the gaskets.
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03/24/2015 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the following non-food contact surfaces which are constructed of materials that are not easily cleanable and are absorbent:
1. The foam board wall installed next to the steam table
2. The concrete blocks elevating the grease trap under the three-compartment sink
3. The wood pallets in the dry storage area.
Correction: 1. Remove the foam board wall
2. Paint the concrete blocks so that they are sealed and are cleanable
3. Paint the wooden pallets so that they are sealed and cleanable OR remove the pallets and replace them with shelving that is easily cleanable.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The CFM could not produce a food temperature measuring device (thermometer).
Correction: Provide a food thermometer for use with taking 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.
Correction: Obtain a CHLORINE (bleach) test kit.
- Equipment / Fixed / Space / Seal
Observation: Observed the back kitchen handsink in need of re-caulking to the wall. Observed the hood/wall juncture in need of re-caulking. Also observed the space between the deep fryer and the oven in need of caulking.
Correction: Caulk all the equipment to allow for easy cleaning.
- Equipment / Good Repair / Operation
Observation: Observed stoppers missing from the three-compartment sink.
Correction: Obtain three stoppers, 1 for each basin at the three-compartment sink.
- Equipment / Good Repair / Operation
Observation: Observed the walk-in refirgerator with an ambient air temperature of 61F.
Correction: Adjust the walk-in refrigerator so that the ambient air maintains 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the door gaskets on the following refrigeration units torn: Beverage Air 2-door reach-in refrigerator, walk-in refrigerator
Correction: Replace the gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Observed no sanitizer solution in the facility.
Correction: As discussed, obtained BLEACH to use as sanitizer in the three-compartment sink.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the sides of the equipment beneath the hood (over, deep fryers) with accumulations of grease and food debris.
Correction: Clean the non-food contact surfaces of the equipment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the trash can in the employee restroom.
Correction: Provided a covered trash can in the restroom.
- Outer Openings, Protected / Screen Requirements
Observation: Observed back screen door to be in disrepair. Observed holes in the screen door.
Correction: Repair, replace or remove the back screen door.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed no sign informing employees to wash hands at the back kitchen handsink.
Correction: Provide a sign informing employees to wash their hands at all handwashing sinks.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed mouse droppings in the dry storage area.
Correction: Remove the mouse droppings. Obtain a pest control service to address possible mice presence in the facility.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed several pieces of equipment in the facility that are not necessary to the operation (Frigidaire upright freezer which is to be removed, coffee maker, utensils)
Correction: Remove equipment that is unnecessary to the operation of the facility.
- Cleaning Frequency for Physical Facilities
Observation: Observed the floor drain beneath the three-compartment sink in need of cleaning.
Correction: Clean the floor drain.
- Ventilation Systems, Shall Be Clean
Observation: The hood was last cleaned Jan 2014 and was observed with a buildup of grease on the filters.
Correction: Clean the hood system.
- Separation of Toxics by Spacing or Partitioning
Observation: Observed Lye stored next to clean utensils.
Correction: Store chemicals in a designated area so that they cannot contaminate food, equipment, utensils or single service items. Create a designated chemical storage shelf and relocate all chemicals to this location.
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06/20/2014 | Pre-Opening | |
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