The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant alleged that food was being disposed on the ground surface. Complaint was confirmed.
No violation noted during this evaluation. | 08/07/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. Chlorine sanitizer final rinse dishmachine = 100 ppm. NOTE: Have dumpster replaced or cleaned and sanitized as often as necessary to prevent odors. All garbage must be secured in appropriate receptacles and must not be disposed on the ground surface. Reinpection will be conducted on or about 8/12/15 to check on condition of dumpster and surrounding area.
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: beef observed thawing in still water in prep sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to Odessa prep cooler being used to rinse raw fish.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Refuse / Outside Storage Prohibitions
Observation: Unsecured garbage on observed on pavement next to dumpster..
Correction: Garbage must be stored in approved rodent proof receptacles with thight fitting doors and lids, and must not be disposed on the ground surface.
- Refuse Receptacle / Clean Frequency
Observation: A strong odor is emanating from the refuse container stored outdoors.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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08/07/2015 | Routine | |
| No violation noted during this evaluation. | 03/27/2015 | Complaint | |
- 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:bean sprouts (2x): 59/53 degrees F.
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. NOTE: Discussed with PIC who had the bean sprouts placed on ice.
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03/27/2015 | Risk Factor | |
- 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 KNIVES STORED BETWEEN PREP TABLES.
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. REMOVED KNIVES.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW BEEF THAWING AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DEFROSTED BEEF UNDER RUNNING WATER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins AT THE BAR and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CLEANED ICE BIN.
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10/29/2014 | Routine | |
(1) Do not line prep table with foil and newspaper..
(2) Label ingredients at cookline.
(3) Store utensils properly.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. OBSERVED RECORD SYSTEM MISSING FOR CLAMS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH CFM. KEEP SHELLFISH TAGS FOR 90 DAYS AND WRITE THE DATE OF LAST SELL ON EACH TAG.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: WALK-IN-COOLER (1) RAW CHICKEN OVER RAW PORK CHOPS AND RIBS (2) RAW BEEF OVER CABBAGE
Correction: 2DR EDESA PREP COOLER (3) RAW BEEF OVER RAW SHRIMP
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED CHICKEN THAWING IN STANDING WATER IN THE PREP SINK.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CHICKEN THAWED UNDER RUNNING WATER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED KNIVES
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06/24/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- CFM washed hands with gloves on
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw fish, raw shrimp, and raw eggs over cooked pork, tofu and tomatoes in 3dr preptop cooler, 2) raw pork chop over sauces in 2dr preptop handsink
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 and food employee rearranged raw items to the bottom shelf
- 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 hours: rice porridge in walkin cooler cooling overnight at 46F.
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. rice porridge was discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked noodles were still cooling from cooking and were not loosely covered
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Personal Care Items Stored in Employee Locker or Designated Area
Observation: Observed medicine and formula stored in such a way that they could contaminate equipment and food in 2dr glass cooler front
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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12/17/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information in Vietnamese and Spanish.
EHS also provided information on datemarking, cooling, handwashing, cooking temperatures, hot and cold holding temperatures and using a thermometer.
EHS also discussed the option of using time as a public health control for spring rolls during the lunch time. At this time the spring rolls have to be stored hot or cold. Manager will call EHS to discussed further.
Manager will fax over a copy of the repair invoice for the True 3dr unit that is not holding proper temperature within 10 days. A thermometer needs to be placed inside of the unit to observe proper holding temperatures.
EHS also observed that the light bulbs in the prep area are not shielded, manager should remove any broken containers or equipment that is not being used, ceilings need cleaning, gaskets on the Continental unit needs to be replaced, a chlorine test kit is needed to test the concentration at the dishmachine and three compartment sink, a metal stem thermometer is needed to check proper cooking temperatures and all sauces need to be labeled.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: 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: raw beef and raw shrimp stored with cooked sausage and cooked noodles inside of salad prep unit
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.
- 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: raw beef and raw shrimp inside of Continental 3dr prep unit and bean sprouts on prep tables
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. Raw beef and raw shrimp were relocated to a unit that was holding at proper temperature. Bean sprouts were located to an ice bath.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink located by the prep unit and at the bar being used as dumping station or storage.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/10/2012 | Risk Factor Assessment | |
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