Need written policy if using time as public health control
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal drink had no lid and straw in kitchen
Correction: lid and straw was placed on drink
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods (anchovies, beef and mushrooms) were held out at room temperature.
Correction: Food was discarded. Explained that either keep food at or below 41 F and if kept out at room temperature a written policy is needed for using time as a public health control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: RTE foods were not date marked in order for proper discarding after 7 days
Correction:
- Food - Food Labels
Observation: Tea grains were stored in garlic container with garlic label and ingridients still attached
Correction:
- 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 of ice maker, inside of tan freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor under all equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: gloves and other items were being stored in handwashing sink in kitchen
Correction: items were removed from sink
- Light Bulbs Protective Shielding
Observation: Lights in kitchen and walkin need protective shielding
Correction:
- Lighting, Intensity
Observation: Need 10 candle foot of light in walkin cooler
Correction:
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03/23/2016 | Routine | |
All Foodhandlers are to receive Food sanitation training and obtain a Foodhandler's Card.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The tags for the clams are not available and should be attached to the shellstock container in which they were received until the container is empty and kept on file for at least 90 days.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty and keep on file for 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The Walk-in cooler was operating at marginal temperature. Foods were cold holding at 43 F.
Correction: Lower the temperature of the Walk-in cooler so that it can cold hold foods at 41 F or lower
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The test kit provided could not come with a compactor or color chart to tell if the right disinfectant strength is reached.
Correction: Provide an appropriate test kit.
- Floors, Walls, and Ceilings - Cleanability
Observation: The ceiling in the kitchen was peeling in several places and there were some missing floor tiles missing in the kitchen.
Correction: Correct the peeling paint and replace the missing floor tiles.
- Outer Openings - Protected
Observation: The back exit door needed to be sealed to prevent the entry of rodents
Outer opening screen mesh is more than 16 to 1 inches
Correction: Protect the food establishment against the entry of rodents by sealing the back exit door to prevent the entry of rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: There were missing floor tiles throughout the Kitchen and Dry Storage areas.
Correction: Replace the missing floor tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were in need of cleaning: (1) The mold growth covered walls inside the Walk-in cooler
Correction: and (2) The soiled flooring in the Dry Storage Area.
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10/06/2015 | Routine | |
Data logger placed in walk-in refrigerator. Follow-up on 6/24/15 will be done to remove data logger and assess data. Rice will be cooled in flat pans daily instead of pots. Cooling documents given and discussed with operator. Operator is required to use thermometer to monitor the temperature of foods.
No violation noted during this evaluation. | 06/22/2015 | Risk Factor Intervention | |
Follow-up: Walk-in refrigerator-Intervention w/ datat logger will be used for cooling and cold holding. Walk-in not holding properly. Cooling methods not effective.
No violation noted during this evaluation. | 06/19/2015 | Other | |
Intervention: Walk-in does not hold temperature properly. Must repair walk-in in 24 hours. Relocate PHF/TCS foods to freezer.
No violation noted during this evaluation. | 06/18/2015 | Risk Factor Intervention | |
Data logger results show drastic fluctuations in temperature. Unit has been repaired. Temperature logs will be maintained for a 2 week period. Unit holds at 40°F currently. Ninety percent of walk-in is used to store non-TCS vegetables and ten percent is used for TCS foods.
No violation noted during this evaluation. | 05/24/2015 | Risk Factor Intervention | |
Discussed corrective actions to violations with operator. Employees without certification in food management must obtain food handler's cards with in 90 days. Guidance documentation given for ime as a public health control, date marking, cold holding, shell stock regulations, employee health.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Correction:
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves prior to handling clean dishes.
Correction: Instruct food employees to clean their hands prior to donning gloves immediately before handling clean dishes.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco*
Correction:
- Critical: Shellfish - Molluscan* (corrected on site)
Observation: Molluscan shellfish obtained from an unapproved source being offered for sale or service.
Correction: Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- Critical: Shellfish - Molluscan*
Correction:
- Critical: Shellfish - Molluscan*
Correction:
- Critical: Shellfish - Shellstock Identification*
Correction:
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for clams when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: The tags for the clams are not available.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beef and eggs were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Correction:
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Correction:
- Critical: Time as a Public Health Control*
Correction:
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Correction:
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Correction:
- Outer Openings - Protected
Observation: Outer opening screen mesh is torn.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floors are not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceilings were noted in need of cleaning.
Correction: All walls and ceilings must be cleaned as often as necessary to keep them clean.
- Personal Care Items - Storage
Observation: Personal items were stored in such a way that they could contaminate food contact services.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
- Personal Care Items - Storage
Correction:
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11/05/2014 | Routine | |
Manager's Certificate in food sanitation expired July 2013 and needs to be renewed
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. The person who then assumed responsibility was not knowledgeable about food sanitation to answer food sanitation questions..
Correction: The PIC is to be present during the operation of the food establishment or have someone else take charge who is knowledgeable about food sanitation.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants were not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: Employees need to know when to report information about illnesses/symptoms of food poisoning and communicable diseases to the employer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods inside the refrigeration units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the Bar Area was being used to store a large water jug.
Correction: Hand sink is to be used for washing hands only.
- Lighting, Intensity (repeated violation)
Observation: The lighting inside the W-in Cooler was dim.
Correction: Improve the lighting inside the W-in Cooler.
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08/14/2013 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. The person who then assumed responsibility was not knowledgeable about food sanitation to answer food sanitation questions..
Correction: The PIC is to be present during the operation of the food establishment or have someone else take charge who is knowledgeable about food sanitation.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants were not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: Employees need to know when to report information about illnesses/symptoms of food poisoning and communicable diseases to the employer.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee entered the kitchen for the first time today and failed to wash her hands before engaging in food preparation/handling.
Correction: Food Handlers are to wash their hands immediately before engaging in food preparation/handling.
- Critical: Shellfish - Shellstock Identification*
Observation: The clams offered for sale had no label or information required by law.
Correction: Keep identification tags with original container/package.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The tags for the clams were not available or were discarded immediately after the container was empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw eggs were stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Keep raw eggs on lower shelves below ready-to-eat foods.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: There were many unlabeled food containers.
Correction: Label working containers with the common name of the food item
- Cloths - Wiping Cloths - Use Limitation
Correction:
- Thawing (repeated violation)
Observation: Improper methods used to thaw shrimps. Shrimps were being thawed on the counter at room temperature.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were at improper temperatures: Shredded Beef in upper section of Make Unit @ 51 F
Correction: and Rice inside W-in Cooler @ 44 F - 45 F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods inside the refrigeration units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (Kimbap).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surfaces in the facility.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Temperature Measuring Devices
Observation: Not all cooler units were equipped with temperature measuring device.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Prohibitions
Observation: Clean equipment/utensils were found stored on the floor underneath the hand sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the Bar Area was being used to store a large water jug.
Correction: Hand sink is to be used for washing hands only.
- Lighting, Intensity
Observation: The lighting inside the W-in Cooler was dim.
Correction: Improve the lighting inside the W-in Cooler.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls,Floor and ceiling inside W-in Cooler were in need of cleaning. Also, the flooring under and behind equipment throughout the establishment was in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of butane were stored inside a cupboard together with food (Rice).
Correction: Containers of butane must be located in an area separate from food.
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07/25/2013 | Routine | |
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