The purpose of this visit is to conduct a risk factor assessment. Discussed appropriate cooling methods with the person in charge.
Create a time log for items using time as a public health control.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee eating apple while cooking and preparing dishes for customers.
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. MANAGER DISCARDED APPLE AND REQUESTED EMPLOYEE EAT IN BREAK AREA, EMPLOYEE WASHED HANDS AND RETURNED TO WORK.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours beef broth cooling for 4 hours in the bottom shelf of the prep table observed at 75°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Beef broth was discarded.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Honeydew, Cantaloupe fruit salads are not datemarked.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Baked eggs do not have time stamp on the product.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
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11/10/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided metal stemmed thermometers to the person in charge.
Provided three compartment sink setup poster to post at sink.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 2DR TURBO AIR REFRIGERATOR GASKETS ARE TORN.
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. REPAIR GASKETS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED DEBRIS ON THE SHELF RACKS CONTAINING SPICES, HERBS, DRY GOODS LINED WITH SOILED CARDBOARD.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. REMOVE THE CARDBOARD FROM THE SHELF SURFACES AND INCREASE CLEANING FREQUENCY.
- 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: OBSERVED EMPLOYEE WASHING DISHES WITHOUT RINSING DISHES BEFORE SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED HOW TO SETUP THREE COMPARTMENT SINK TO THE EMPLOYEE AND THE MANAGER.
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04/07/2015 | Routine | |
Today's visit is a follow-up to verify that three of the units were repaired and serviced to hold at 41F or below. Observed the three coolers and PHF food inside units holding below 41F
No violation noted during this evaluation. | 08/18/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up inspection will be conducted Monday, August 11, 2014 to verify that the three cooler units that were holding at 45F and above have been adjusted/repaired to hold at 41F and below. EHS discussed with the manager the following topics: verifying that each cooler unit has a ambient air thermometer in order to visibly verify that the unit remains at 41F and below, cooling cut melons to 41F within four hours and considering obtaining a product assessment for the baked shell egg to determine if product is a non-PHF.
- 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) Cooked noodles in True 2DR Display Cooler at 47F.
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. MOVED TO FREEZER TO RAPDILY COOL.
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08/04/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts in English, Korean and Spanish for future use. EHS discussed the option with manager to use time as a public health control (TPHC) for baked shell egg. EHS provided manager sample TPHC log
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------observed long spoons used for stirring tea being stored in stagnant/still room temperature water.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.---------Observed boxes of cereal being stored on floor.
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) 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:---------five trays of baked shell eggs
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. MARKED
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of the cold holding units.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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02/06/2014 | Routine | |
- 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitize basin of the three vat sink with a concentration of below 50ppm total chlorine. Per manager the utensils were in the process of being prewashed and then were to be washed, rinsed and sanitized. The sink was assembled for the complete washing of utensils, but the sanitize step had not yet begun.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. The chlorine was adjusted and tested at 100ppm using facility test kit. Instruction provided to foodworker.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded during inspection
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08/05/2013 | Risk Factor | |
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