Spoke with PIC about proper wash, rinse, and sanitize procedures and helped set up 3-compartment sink. Gave PIC new wash, rinse, sanitize signage for the sink. Observed employee with great handwashing practices.
- Critical: Demonstration of Knowledge*
Observation: The Person in Charge (PIC) was not aware of the proper wash, rinse, and sanitize procedure for food contact surfaces.
Correction: The PIC should be knowledgable in food safety concepts and should practice those concepts. Recommend PIC to take a manager's food safety course.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed employee placing raw shrimp above crab rangoons and not washing hands after changing a task.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice bin, egg roll containers, other food containers stored on the shelf above the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact. CORRECT ALL CLEANING WITHIN IN 1 DAY.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces around the dishwasher and on the shelves are dirty and in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECT WITHIN 2 DAYS.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/06/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed employee not sanitizing food contact surfaces after washing, not washing hands after sweeping the floor and before participating in food prep.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Frog legs, shrimp, fish and chicken holding above RTE foods in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Washing Fruits and Vegetables
Observation: Mushrooms not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frog legs, shrimp and imitation crab meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surfaces (homemade scoop) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace scoop with one approved for multi-use and food contact surfaces to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. CORRECT WITHIN 10 DAYS.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives stored in magnetic strip, inside of the ice bin, tables where food prep takes place.
Correction: Clean and sanitize these surfaces for food contact. CORRECT ALL CLEANING WITHIN 10 DAYS.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses. Observed employee using a soiled knife to prep mushrooms.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces throughout the kitchen have an accumulation of food residue and are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECT WITHIN 3 WEEKS.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the prep table previously used for peeling shrimp not sanitized before prepping mushrooms.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Correction: Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Chlorine should have a contact time of 7-10 seconds.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food contact surfaces were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the prep sink is being used for purposes other than washing hands. Observed employee filling container with water at hand sink to put into rice.
Correction: The handwash facility identified above is to be used for washing hands only
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10/14/2015 | Routine | |
Spoke with PIC about cleaning schedule of the grease filters. Also spoke about inspecting for dented cans and obtaining a better storage system for dry goods like sugar, rice, flour, etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked noodles and crab meat cold holding at improper temperatures. Cold holding equipment seems to be holding at inadequate temperatures.
Correction: Discard the cooked noodles and relocate the crab meat and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Have the cold holding equipment serviced and do not use until capable of maintaining temperatures of 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice bin.
Correction: Clean and sanitize these surfaces for food contact. CORRECT WITHIN 7 DAYS.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside walls of walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean. CORRECT WITHIN 30 DAYS.
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04/16/2015 | Routine | |
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