Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, DT – drive-thru SP – sandwich prep unit
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed a food employee enter the kitchen from outside, rinse his hands in the 3-compartment sink with no soap, dry his hands with a towel, and then begin food prep. PIC instructed the employee on proper handwashing procedures.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the sugar scoop, flour scoop, and cornstarch scoop in contact with the food product. PIC stated gloves are not used when handling the scoops. PIC removed the scoops for cleaning.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored the counters throughout the facility. PIC placed all wet cloths in the sanitizer bowl.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw chicken. Observed large containers of raw chicken stored in standing water at room temperature. PIC relocated all foods to the walk-in cooler.
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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Several stainless steel bowls over the 3-compartment sink and the can opener blade were observed soiled to sight and touch. PIC placed all items in the 3-compartment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the front sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The plumbing connections on the faucet at the 3-compartment sink are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the fryers are noted 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.
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03/07/2016 | Routine | |
Discussed with the person in charge:
1. Ensure the facility is equipped with proper sanitizer at all times in order to clean and sanitize equipment as required.
2. Thawing methods
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle raw chicken and a soiled rag then proceed to begin food prep. Discussed proper handwashing with the person in charge.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: During the inspection, the facility was not able to produce a proper sanitizing agent. PIC obtained chlorine bleach for sanitizing equipment.
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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen. PIC provided soap during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/10/2015 | Risk Factor | |
Discussed with the person in charge:
1. Ensure a chlorine test kit is obtained
2. Good storage of raw foods observed during the inspection
3. Limited food prep observed
4. Employee health policy discussed
Facility was observed clean and well maintained. Thank you.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed egg rolls and sweet and sour chicken in the walk-in cooler not properly dated for disposition. PIC dated all items during the inspection.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were available at the front and back handsinks. PIC provided paper towels at both handsinks during the inspection.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/16/2015 | Risk Factor | |
Discussed the above and the following with the person in charge:
1. Employee health
2. Date marking
3. Obtain a chlorine test kit
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed several dented cans of baby corn and bamboo shoots on the storage rack in the back of the kitchen. PIC discarded the dented cans during the inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over cooked pork in the prep unit reach-in cooler. PIC rearranged the food items during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: General tso chicken(70'F) stored on the prep table was measured cold holding at improper temperatures. PIC stated chicken has been out for 2 hours during lunch rush. PIC relocated the chicken to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls (cooked 2 days prior) in the walk-in cooler are 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 Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen or the in the back of the kitchen. PIC provided soap at both handsinks during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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06/29/2015 | Risk Factor | |
Discussed with the person in charge:
1. Demonstration on thermometer calibration
2. Thawing methods
3. Storing food at room temperature
Overall, facility was observed to be clean and well maintained.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw beef stored over ready-to-eat spare ribs in the sandwich prep unit. PIC placed all raw foods below all ready-to-eat foods during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the scoop handle in all the rice, flour, and sugar bulk food containers to be stored in contact with the food.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed a large knife stored between a sandwich prep unit and a prep table. PIC removed the knife.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on prep tables throughout the facility. PIC placed all wet cloths in chlorine sanitizer.
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 raw shrimp. Observed food employee thawing raw shrimp in standing water on a prep table. PIC placed the raw shrimp in the walk-in cooler to complete the thawing process.
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
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the following equipment: sandwich prep unit #1, sandwich prep unit #2, chest freezer. PIC placed a thermometer in all refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel food containers stored over the 3-compartment sink. PIC placed all items in the sink to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the compressor and air vents in the walk-in freezer has significant accumulations of ice and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several large stainless steel bowls stored over the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization. PIC placed all items in the sink to be washed and sanitized.
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 Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. PIC placed soap at all handsinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/13/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Vegetables stored uncovered in the sandwich prep unit.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the paint brush is not safe. PIC discarded paint brush used for red sauce.
Correction: Repair or replace the paint brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Equipment should be corrosion resistant.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade. PIC place can opener to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled. PIC cleaned microwave.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the door gaskets to the sandwhich prep units have 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 Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Upon arrival, water from all the handwashing sinks measured at a temperature less than 100°F. Hot water heater was reset and water measured at 102'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/11/2014 | Routine | |
Site visit made on 3/11/2014 to investigate FBI complaint. Upon arrival it was not that no hot water was available at the hand sinks. Hot water heater was reset and hot water was restored. Advised PIC to not cut off hot water at the end of the night. Spoke with PIC regarding employee health and procedures for prepping, cooking, cooling, and holding of foods implicated in this complaint. No employees have been out sick. The PIC was not aware of the complaint. All cold holding, hot holding, and cooking temperatures observed during site visit were within normal range. Cooling was not observed during site visit. Good date marking was observed during the site visit. Facility was in general clean and well maintained.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from all of the handwashing sinks in the facility was measured at a temperature less than 100°F. Hot water heater was reset. Water temperature measure greater than 100'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/11/2014 | Complaint | |
3-compartment sink - 50 ppm chlorine.
Discussed: Ensure 3-compartment sink is set up to 1. wash, 2. rinse, 3. sanitize.
Good date marking and handwashing observed. Thank you.
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths stored on prep tables. PIC removed them.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Several containers of uncovered foods observed stored in the sandwich prep unit. PIC covered foods.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Ensure all foods are kept covered.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade. PIC placed can opener to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the door gaskets to the sandwhich prep unit have 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed employee wash, rinse and store sheet pan without sanitizing. PIC set up 3-compartment sink and had employee wash, rinse, and sanitize equipment.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted on the cook's line. 30 foot candles of light measured.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the fryers are noted 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.
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02/27/2013 | Routine | |
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