The purpose of this visit was to conduct a risk-factor assessment.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Egg Rolls, Spring Rolls, Lomein in Superior 2-DR UC Refrigerator and Sweet & Sour Chicken, Pork Sauce, Lomein in Walk-in Refrigerator.
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. THE OPERATOR MARKED THE DATES ON FOOD ITEMS. DISCUSSED THE DATE MARKING.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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): Steamed wonton at the wait station table.
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. DISCUSSED THE PROCEDURE WITH THE OPERATOR.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. HAND WASHING SINK WAS MADE AVAILABLE FOR EMPLOYEES TO WASH HANDS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP WAS PROVIDED.
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11/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- provide copies of service receipt for pest control contractor and gasket repair for Superior 2-DR cooler.
- Provided a 3-Vat sign to post to help employee to set up wash-rinse-sanitize easily.
- Time as Public Health Control was discussed with the PIC as option for bean sprouts and garlic and oil mix.
- Active Managerial Control (AMC) information was discussed and provided a handout for future guidelines.
Observed the grease on the ground in the establishment. The PIC stated that grease barrel is used by the two of the other food establishments (Bangkok Thai & Pho Thang Long II). During inspection, All three establishments were notified about the grease on the ground and discussed the risks of having grease spilled on the floor. The operators have agreed to be more cautious while dumping the grease on the barrel.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over sauce containers in the waslk-in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Relocated the sauce containers.
- 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: containers and bags of raw Chicken over raw beef in the freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Discussed dwith the Person-in-charge (PIC). Observed the cross contamination prevention guidelines was posted outside the walk-in cooler. The raw animal foods were re-located.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Salt, Sugar, MSG containers at the cookline and dry food storage.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Food items were labled.
- 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 (71F), Cut mushrooms (74F), Garlic & Oil (96F) at the cookline.
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. Food items were discarded. Discussed the Time as Public Health Control (TPHC) option for those food items with PIC. The PIC already had he TPHC information and guidelines from last inspection. The PIC agreed to use small portion out on the cookline.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Lo mein, Fried Shrimp, Fried wonton, Egg roll, BBQ Ribs at the Superior 2-DR UC cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Food items were date marked. Discussed with the PIC.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Table by the cookline. Observed the bottom of the table covered with aluminum foil and plastic.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove the plastic and aluminum foil and make it easy to clean.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) was damaged: Superior 2-DR Undercounter cooler.
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/replace the gaskets and send a copy of the receipts to the Health Department with in 30 days.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting
Observation: Preset tableware was observed unprotected from contamination. The silverwares were pre-set on the tables with out any protection.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. Instrusted the PIC to wash, rinse and sanitize the utensils and wrap them to prevent it from contamination. Use gloves while wrapping the utensils.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink was not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. The PIC instructed an employee to cut the pipe 1 inch above the flood rim.
- Outer Openings, Protected / Screen Requirements
Observation: Observed gap/opening on the back door which might allow the inscets and rodents to the restaurant..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Disucssed with the PIC to seal the gap.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed cockroaches in the ladies room and kitchen.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Discussed with the PIC. The PIC was directed to contact the Pest Control Contractor to address the issue. Send a copy of Pest Control Contractor's service receipt to Health Department with in 2 days.
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06/01/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: time as a public health control in English and Chinese as future option for items observed sitting out at room temperature today.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:------steamed rice at 121F sitting out at room temperature approximately two hours, per manager to be used for fried rice
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 ABOVE 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Garlic in oil mixure at 80F sitting out at room temperature on spice cart,
2) Raw bean sprouts at 50F sitting out at room temperature,
3) Cooked wontons at 52F sitting out at room temperature.
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. ITEM # 1 DISCARDED AND ICE ADDED TO ITEMS # 2 AND # 3.
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12/29/2014 | Risk Factor | |
ROUTINE INSPECTION
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: OBSERVED POTENTIALLY HAZARDOUS FOODS THAT PREPARED ONSITE IS NOT PROPERLY DATE MARKED.
Correction: CORRECTED BY PROPERLY DATE MARKING THOSE ITEMS NOT IN COMPLIANCE.
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06/21/2014 | Routine | |
- 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:--OBSERVED RAW CHICKEN BEING STORED OVER ROAST PORK INSIDE THE WALK-IN COOLER
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 MOVED RAW CHICKEN BELOW ROAST PORK TO PREVENT CROSS CONTAMINATION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED COOKED EGG ROLLS, DICED PORK, AND FRIED BREADED PORK INSIDE THE SUPERIOR 2DR UC RI COOLER WITHOUT DATE MARKING.
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.--EHS PROVIDED TRAINING ON PROPER DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
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12/31/2013 | Risk Factor | |
OBSERVED BACKING UP FLOOR DRAIN REPAIRED. FACILITY ORDERED A "NET" FOR FLOOR DRAIN. WILL BE RECEIVED IN A FEW WEEKS.
- Wiping Cloths / Use Limitation /Dry (repeated violation)
Observation: OBSERVED WET WIPING CLOTHS NOT BEING STORED IN SANITIZER SOLUTION. ENSURE WIPING CLOTHS ARE BEING STORED PROPERLY.
Correction:
- Use Clean Tableware for 2nd Portions & Refills by Employees (corrected on site) (repeated violation)
Observation: OBSERVED TABLEWARE BEING USED THAT HAD NOT YET BEEN WASH/RINSED/SANITIZED. ENSURE ALL TABLEWARE IS CLEAN THAT IS PROVIDED TO CONSUMER.
Correction:
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: OBSERVED EGG YOLKS (COOKED BEING COOLED IMPROPERLY. ENSURE EGGS AND ALL PHF IS COOLED PROPERLY.
Correction: DISGARDED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: OBSERVED CHICKEN AND PORK BEING KEPT ON TOP OF STOVE (HOT HOLDING) AT IMPROPER TEMPERATURE.
Correction: ENSURE HOT FOOD IS HELD AT 135°F OR GREATER. DISGARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: OBSERVED CHICKEN BEING STORED IN PREP (REACH-DOWN) AT IMPROPER TEMPERATURE. ENSURE COLD FOOD (PHF) ARE KEPT AT 41°F OR LOWER.
Correction: DISGARDED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: OBSERVED FOOD IN FREEZER, WALK-IN NOT PROPERLY DATE MARKED: CHICKEN, PORK, AND BEEF (PREP). ENSURE ALL PREPARED FOOD IS PROPERLY LABELED AND DATE MARKED.
Correction:
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site) (repeated violation)
Observation: OBSERVED FOOD THERMOMETERS NOT PROVIDED AND ACCESSIBLE. ENSURE THERMOMETERS TO TEMP FOOD ARE AVAILABLE.
Correction:
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06/10/2013 | Follow-up | |
ROUTINE INSPECTION. ESTABLISHMENT HAS VOLUNTARILY CLOSED DUE TO OCCURRENCE OF A SEWAGE BACK-UP. OWNER HAS AGREED TO FAX A COPY OF INVOICE OF SERVICE AND REPAIR FROM A PLUMBER TO THE HEALTH DEPARTMENT. FOLLOW-UP INSPECTION WILL BE CONDUCTED UPON NOTIFICATION TO HEALTH DEPARTMENT THAT SEWAGE BACK-UP CONDITION HAS BEEN RESOLVED.
- Wiping Cloths / Use Limitation /Dry
Observation: OBSERVED WET WIPING CLOTHS NOT BEING STORED IN SANITIZER SOLUTION.
Correction: ENSURE WIPING CLOTHS ARE BEING STORED PROPERLY.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: OBSERVED EGG YOLKS (COOKED BEING COOLED IMPROPERLY.
Correction: ENSURE EGGS AND ALL PHF IS COOLED PROPERLY. DISCARDED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: OBSERVED CHICKEN AND PORK BEING KEPT ON TOP OF STOVE (HOT HOLDING) AT IMPROPER TEMPERATURE.
Correction: ENSURE HOT FOOD IS HELD AT 135°F OR GREATER. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: OBSERVED CHICKEN BEING STORED IN PREP (REACH-DOWN) AT IMPROPER TEMPERATURE.
Correction: ENSURE COLD FOOD (PHF) ARE KEPT AT 41°F OR LOWER. DISCARTED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: OBSERVED FOOD IN FREEZER, WALK-IN NOT PROPERLY DATE MARKED: CHICKEN, PORK, AND BEEF (PREP).
Correction: ENSURE ALL PREPARED FOOD IS PROPERLY LABELED AND DATE MARKED.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: OBSERVED FOOD THERMOMETERS NOT PROVIDED AND ACCESSIBLE.
Correction: ENSURE THERMOMETERS TO TEMP FOOD ARE AVAILABLE.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: OBSERVED TABLEWARE BEING USED THAT HAD NOT YET BEEN WASH/RINSED/SANITIZED.
Correction: ENSURE ALL TABLEWARE IS CLEAN THAT IS PROVIDED TO CONSUMER.
- Critical: Sewage System / Operation and Maintenance
Observation: OBSERVE SEWAGE BACKING UP ONTO BACK OF KITCHEN FLOOR. STRONG SMELL OF SEWAGE PRESENT.
Correction: ENSURE SEWAGE CONVEYED THROUGH APPROVED SANITARY SEWAGE SYSTEM. HAVE A PLUMBER INSPECT SYSTEM AND DECLARE IT SATISFACTORY.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: PERMIT HOLDER DISCONTINUED OPERATIONS IN KITCHEN BECAUSE OF SEWAGE BACK-UP ONTO FLOOR.
Correction: PERMIT HOLDER WILL: (1) CALL A PLUMBER TO INSPECT SYSTEM AND DECLARE IT SATISFACTORY (2) FAX PLUMBERS REPORT TO HEALTH DEPARTMENT (703-273-0825) (3) CALL INSPECTOR FOR REINSPECTION.
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06/07/2013 | Routine | |
OBSERVED HOT WATER IN BOTH BATHROOMS AND IN REAR SINKS.
No violation noted during this evaluation. | 01/09/2013 | Complaint | |
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