The purpose of today's visit was to conduct a risk factor assessment.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked chicken cooling for 7 hours in the True 1DR prep observed at 45-49°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CHICKEN DISCARDED.
- 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: ALL DISHES AND UTENSILS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ENGINEER REPAIRED STOPPER ON SANITIZER COMPARTMENT OF 3 VAT.
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11/18/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
There are no critical food safety concerns identified.
Thank you.
No violation noted during this evaluation. | 06/10/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed great cold holding temperatures. EHS observed complete disclosure and reminder statement for cooked to order eggs and burgers, however EHS reminded CFM that a disclosure asterisk needs to be added next to each menu item that the consumer advisory applies to.
No violation noted during this evaluation. | 10/30/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Overall observed great temperatures. EHS discussed better cooling methods to use to rapidly cool potentially hazardous foods. EHS provided manager with and discussed the following handouts: Cooling log and sign in English and cooling methods in English and Korean.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------------observed cooked cut chicken sitting out at room temperature on prep table that was cooked 1.75 hours prior, later EHS observed cooked cut chicken placed in Walkin Cooler tightly covered plastic containers. Also observed cut watermelon and freshly prepared salads 3.5 hours prior sitting on top of ice along the service line.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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06/11/2014 | Routine | |
- 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: chili = 130-F, chicken noodle soup =120-F.
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. (reheated)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken noodle soup, chicken broth, and cooked pasta.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Sewage System / Operation and Maintenance
Observation: The grease strap is not being cleaned at a proper frequency. Strong sewage odor from the grease trap was noted during the inspection.
Correction: Clean the grease trap at a frequency that would prevent sewage backup and grease build up in the pipes leading the sewage backup and unsanitary conditions.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back work area handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors inside the walk-in refrigerator and walk-in freezer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law
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.
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11/21/2013 | Routine | |
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