NOTE: OBSERVED HOT WATER TEMPERATURES AT HANDSINKS AND 3VAT SINKS TO BE LESS THAN 100F. PLEASE ENSURE THAT WATER HEATER IS ABLE TO PROVIDE AMPLE HOT WATER TO MAINTAIN HANDSINKS AT 100F AND 3VAT SINK AT 110F.
*Dishmachine uses heat as sanitizing agent. Observed Dishmachine to reach proper sanitizing temperatures at 180F as verified by Heat Test Strip.
Observed examples of Active Managerial Control Practices by CFM. CFM uses color coded sauce buckets and cutting boards for different food items to prevent cross-contamination. CFM knowledgeable about food safety practices. Thank you.
*Please remember to keep personal items stored separately from Food Preparation area.
- 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 RTE KIMCHI STORED UNDERNEATH RAW MIXED SEAFOOD IN TRUE 2DR PREP (R), RAW BEEF STORED ABOVE COOKED BEEF IN TRUE 2DR PREP COOLER (L)
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. FOOD ITEMS REARRANGED IN PREP UNITS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED KIMCHI UNDERNEATH RAW MIXED SEAFOOD IN TRUE 2DR PREP (R), OBSERVED RAW BEEF STORED ABOVE COOKED BEEF IN TRUE 2DR PREP (L), OBSERVED UNCOVERED SAUCES AND BROTHS IN BUCKETS IN WIC UNDERNEATH PIPE (PER CFM, OCCASSIONAL LEAKS) AS EHS OBSERVED WATER ON FLOOR OF WIC.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED ALL FOOD ITEMS.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink BY DISHMACHINE 77F, FRONT SERVER HANDSINK 74F was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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12/02/2015 | Risk Factor | |
NOTES: Observed True 2DR Prep Cooler (L) with all TCS foods removed from unit as currently in non-working order and in process for repair. CFM will call for maintenance check for Dish Machine temperature gauge.
**Please remember to refrain from keeping soiled dishes left at kitchen overnight.
- 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 CFM ENTER KITCHEN FROM BACK DOOR WITHOUT WASHING HANDS UPON ENTRY.
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 PROCEUDRES, FOOD EMPLOYEE WASHED HANDS.
- 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 CHICKEN THIGHS IN CARBOARD BOX ON FLOOR OF WIC, OBSERVED LARGE PLASTIC CONTAINER HOLDING CUT CABBAGE ON FLOOR NEAR 3VAT SINK.
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. FOOD ITEMS PLACED ON SHELVING UNITS.
- 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: COOKED BEANSPROUTS 42F, MASHED POTATOES 42F, BLACK BEANS 42F - WIC
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. WIC ADJUSTED TO LOWER TEMPERATURE.
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06/10/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Rice(1)(2)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.----Reheated
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12/08/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided manager with consumer advisory examples and cross-contamination handouts.
- 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: Walk-in cooler: raw beef above oranges, raw eggs above dipping sauce
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.---CFM rearranged the above items properly to prevent cross-contamination.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: 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.
- 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: knife stored in-between the right side-True 3dr prep cooler and prep table.
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.---Knife removed and sent back to be washed.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: raw beef, raw chicken, raw pork
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with lime scale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The hand washing facility located at the dish washing area is blocked, preventing access by employees for easy hand washing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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06/20/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provided a copy of the employee health policy.
FAX OR EMAIL A COPY OF THE UPDATED CONSUMER ADVISORY IN 10 DAYS.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: 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.
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. OPEN BEVERAGES WERE COVERED.
- 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 refrigeration unit. OBSERVED RAW EGGS STORED ABOVE CABBAGE AND CARROTS IN THE WALK IN 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. VEGETABLES WERE PLACED ABOVE THE RAW EGGS.
- 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: SALT CONTAINER, SUGAR CONTAINER.
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. EMPLOYEE LABELED FOOD CONTAINERS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED UTENSILS STORED IN BETWEEN EQUIPMENT.
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. UTENSILS WERE WASHED, RINSED, AND SANITIZED THEN PLACED ON THE CUTTING BOARD.
- 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: RICE 88F
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. RICE WAS DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: All beef, chicken, and pork that are undercooked
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY the DISHMACHINE is blocked, 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. HANDSINK WAS CLEANED AND ALL ITEMS REMOVED FROM SINK.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The handsink at the front counter is missing a handle for hot water.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. EMPLOYEE LABELED CHEMICAL BOTTLES.
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10/21/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank for correcting all violations.
Water Heater: Americana
BTU: 270,000
GPH:120
Dishmachine: HT 25, turned thermolabel black on first run.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. EMPLOYEE PLACED LID AND STRAW ON BEVERAGE.
- 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 EGGS STORED OVER BEVERAGES IN TRUE 2DR REACH IN COOLER. OBSERVED RAW BEEF STORED OVER READY TO EAT BEEF SOUP IN WALK IN COOLER.
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. OWNER REMOVED READY TO EAT FOOD AND PLACED ABOVE RAW FOOD.
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06/11/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Approved plans were changed without Health Department review and approval of the changes. Revised plans shall be submitted to the Health Department within five (5) days.
*A hand washing sink with soap and paper towels is being installed at the front area cooking line. This cooking line with grill and exhaust hood system was not on the original approved plans.
*The three-compartment sink sanitizing compartment waste drain line is being re-plumbed to drain separately.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 01/28/2013 | Pre-Opening | |
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