The purpose of this visit was to conduct a follow-up inspection. Sanitizing practices, hand washing procedure, cross contamination in the refrigerators and prep area, Time as Public Health (TPHC), and 2-DR prep refrigerator was inspected during this visit. The operator had one of the employee take the certified food manager class who now possess a CFM certificate. The operator has a new employee in the establishment. The employees are being trained to wash hands, cross contamination, and TPHC by the operator. Observed TPHC log next to the roasted duck display.
The operator provided service receipt for the 2-DR prep refrigerator and pest control service. The prep cooler was still not holding 41F or below ambient air. The operator will provide a service receipt for the prep cooler with in 7 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Leader 3-DR prep by the cookline (52F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Service the refrigerator and send a copy of service receipt to the Health Department with in 10 days. DO NOT store food items in the cooler until it is fixed. The operator has use ice and water to keep food items cold to maintain 41F.
|
07/13/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment conjunction with complaint investigation which turned in to routine inspection.
NOTE:
- Follow up inspection is required with in 10 days.
- Provided small training for handwashing, sanitizing practice, and gloving to the food employees.
- Send a copy of Leader 3-DR prep cooler service receipt and Pest Control Contractor's service receipt with in 7 days.
- Active Managerial Control (AMC) information handout was provided and discussed with the PIC.
- Strongly advised the PIC to have more than one CFM.
- Provided a cooling log and cooling guidelines.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site) (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Employees were observed to follow wash-sanitize-rinse procedure.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Provided a small training to set up 3-Vat sink to wash dishes (Wash-Rinse-Sanitize). Provided a 3-Vat sink instruction sticker to post by the sink.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed with the PIC. The IC instructed employee to wash hands.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Discussed with the PIC. The PIC gathered all the employees around the hand washing sink and provided handwashing training.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cooked ribs
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. The food item was discarded. Instructed the food employee to wash hands and wear gloves.
- 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: Raw Duck over raw beef in the walk-in cooler.
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). Food items were re-organized in the walk-in cooler. Discussed the cross contamination prevention guidelines with the PIC which was provided during last inspection.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Steamed dumplings (73F) in walk-in cooler after 4 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Food item was discarded. Cooling guidelines handout was provided to the PIC.
- 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: Roasted Duck (51F) at the Walk-in cooler, Jellt fish (54F), Cooked half duck (68F), Pork (50F), Traut Fish (47F), Raw pork/Beef/Shrimp (48F/47F/50F) in the Leader 3-DR Prep cooler.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Roasted Duck (79F) and ribs (81F) on the display
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Discussed with the PIC. and gave instructions to follow the log. Food items were discarded.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Leader 3-DR prep by the cookline (52F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Service the refrigerator and send a copy of service receipt to the Health Department with in 10 days. DO NOT store food items in the cooler until it is fixed. The operator has use ice and water to keep food items cold to maintain 41F.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils (food prep utensils) were not observed cleaned before any possible contamination. The employees were washing, sanitizing, and rinsing the food-contact surfaces.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Provided training to sanitize the food-contact surfaces properly.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. The CFM arrived during the inspection. Strongly advised the operator to have more than one CFM.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back prep area and front cookling area were 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. Made the handwashing sink available for hand wash.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed flies in the back prep area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Contact the pest control contractor and send a service receipt to the Health Department with in 7 days.
|
07/02/2015 | Routine | |
| No violation noted during this evaluation. | 07/02/2015 | Complaint | |
The purpose of this visit to conduct a follow up inspection on critical violation from routine inspection on January 15, 2015.
NOTE:
- The broken window at the back prep area is fixed.
- The person-in-charge is setting up sanitizer sink properly. Use sanitizer solution from 3-vat sink to make wiping cloth bucket for prep line and cook line.
- Walk-in refrigerator is re-organized in such manner to prevent cross-contamination between Ready to Eat (RTE) food and/or raw animal food items. Vegetables are stored at on side of the refrigerator and animal food products and ready to eat food products stored at other side of the cooler.
- DO NOT store any food items below Duck hanger where marinated duck is hung all the time.
- Recommended to use shallow pan to cool rice.
- FOLLOW the cross-contamination guidelines. A copy of 'Prevent Cross- Contamination' brochure is given to the person-in-charge.
- Provide hot water (110F at 3-vat sink, and 100F at all handwashing sink) all time at the facility. DO NOT turn down/off the water heater. No hot water at the facility could lead to enforcement.
Risk Control Plan is discussed with the person-in-charge for Time as Public Health Control for roasted duck on display and Cross Contamination in the walk-in cooler.
- After reviewing the Risk Control Plan, the establishment will inform HD (Health Inspector) how they would like to come up with the plan. It will discussed further.
- HD (Health Inspector) has provided all necessary information to develop Risk Control Plan (Risk Control Plan Form).
- Discussed the possible solution/option with PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Chicken over cooked dumpling.
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. Raw chicken was moved to the bottom shelf, and dumpling was replaced.
- 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: Raw Chicken over beef, Raw chicken in the same container with sea food in the walk-in cooler.
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). Raw animal food products were relocated to prevent further cross contamination in the walk-in cooler.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rosted Duck at the display (92F) >4HR.
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. Duck was discarded.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site) (repeated violation)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 3-vat sink was observed at 82F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Water heater was adjusted, and hot water at a temperature of 110F was provided during inspection.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the prep area was measured at a temperature less than 100°F
Correction: 92F.
|
01/22/2015 | Other | |
- Refuse / Area / Clean
Observation: Observed that employees were washing back of the facility (ground). observed some grease residu running with water to storm water drain.
Correction: Grease are not allowed to drain on stormwater system. Minimize the grease on the floor by using grease barrels properly. Do not let grease spil on the ground.
|
01/15/2015 | Complaint | |
This was a combined inspection with a complaint inspection.
NOTE:
- Monitor sanitizer process. Use 1&1/2 caps of Chlorine (bleach) to set a sanitizer sink. Use sanitizer bucket and wet towels to wipe prepline and cookline.
- Contact Health Department if any equipment to be added in the facility.
- Residential use refrigerator need to be removed with in 4 weeks.
- Cover broken window for temporarily, and send service receipt to HD when it is fixed.
- Monitor all the refrigerators and freezers for cross contamination. Follow the cross contamination poster which was given to the operator during inspection.
** Follow up inspection will be in 10 days.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees were not properly sanitizing cleaned multiuse equipment and utensils. Employees were not able to set up a sanitizer bucket and 3-vat sanitizer sink.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Trained Person-in-Charge and an employee how to set up a sanitizer sink/bucket during inspection.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found on the storage: Canned vegetables.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Dented cans were seperated from non dented cans.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the walk-in, Frigidaire (home use) refrigeration units. Raw whole duck hung over vegetables, Raw Chicken box stored over broccoli box. Raw chicken, beef, were stored above ready to eat food items.
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. Raw food items were seperated from ready to eat food.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Food containers were moved to shelves.
- 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 (63F), Whole Duck dipped in to sauce (58F), Cooked Pork (53-41F).
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. Bean Sprouts and Whole Duck were discarded. Cooked pork was moved to a unit that maintained 41F or below.
- Temp Meas Devices, Easily Readable (corrected on site)
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: 3DR Prep cooler had heat measuring thermometer and the cold measuring thermometer was broken.
Correction: Temperature measuring devices shall be designed to be easily readable. Appropriate thermometer was provided.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) at the prepline was heavily scratched and scored.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface the curring board at the prepline or turn it upside down to use the clean side.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use wash water solution (3-Vat sink) was observed at less than 110°F. Water was measured to be 58F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Water heater was adjusted and provided 125F temperature at the 3-vat sink.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean spoons, forks, and knives were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed other contamination. Utensils were washed, sanitized, and stored it properly.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Frigidaire refrigerator (1DR), Kenmore Freezer (1DR).
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Frigidaire refrigerator and kenmore freezer needs to be removed from establishment.
If operator plans to add any equipments, Health Department must be notified.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the back by 3-vat sink was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Water heater was adjusted and it was measured 110F.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink in the back by the prep area was blocked with vegetable prep baskets, 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. Vegetable baskets were removed, and hand washing sink was made available to wash hands.
- Physical Facilities Good Repair
Observation: Observed that the window in the back of the facility was broken. The back prep area is exposed to outer openings.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the window and send the service receipt to HD. Cover the window temperorily.
|
01/15/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine concentration in dishmachine: 100 ppm. Chlorine concentration in wiping cloth buckets: 150/100 ppm. The following good retail practices were discussed during the inspection: 1) Keep front door closed or provide screen to prevent pest access. 2) Provide thermometer in all coolers, including 1 dr UR cooler. 3) Provide paper towels at all handsinks. 4) Clean grease extractors in cookline hood as often as necessary to prevent excessive grease accumulation. 5) Wet wiping cloths must not be stored on the counter
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: cooked noodles stored direcly over and in contact with raw chicken and raw meats in prep 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. NOTE: Discussed with PIC.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Whole ducks and half chickens that had already cooled were hanging uncovered in walk-in cooler and subject to contimation.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: Isolate hanging poultry so it does not touch any surfaces within the cooler that could cause contamination. Wrap ducks in food grade wrap after they have cooled to 41 degrees F. PIC wrapped ducks.
- Critical: Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: A molluscan shellfish life-support system display tank has been installed for use to store and display molluscan shellfish that are offered for human consumption. The permit holder did not obtain a variance from the Health Department. Life support tank for crab installed within the last few months per PIC.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. NOTE: Discussed with PIC
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Hand sink near 3 vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels.
|
08/20/2014 | Risk Factor | |
The purpose of this visit was to provide a routine risk evaluation. Chlorine concentration final rinse dishmachine: 100 ppm. Provided copy of cross contamination cooler storage order poster, and emphasized the public health significance of avoiding cross contamination by following correct food storage procedures.
- 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 chicken and raw beef stored over washed lettuce in 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. NOTE: Discussed with PIC. PIC had storage order corrected, and posted cross contamination poster on front door of walk-in cooler.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in coooler and freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device/ or no device with proper scale located in the following cold or hot holding equipment: 3 dr prep cooler and 2 dr UC cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: hooks used for hanging duck during cooking/cooling process observed with food debris.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had hooks washed, rinsed, and sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Grease extractors of exhaust hood had visible accumulation of grease.
Correction: Clean grease extractors as often as necessary to prevent accumulation of grease to avoid contamination from dripping, and to promote fire safety.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F. Handwashing sinks did not have hot water due to hot water heater malfunction.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Hot water heater repaired during inspection and hot water provided to facility.
|
03/31/2014 | Routine | |
The purpose of this visit was to investigate a complaint of dumping grease into the storm sewer. Two grease collection containers, provided by separate grease collection companies, observed at the rear of the restaurant. Both units appeared to be properly maintained, and currently in use. PIC advised that most of the grease was disposed in the newer of the two containers, but that grease was never disposed onto the ground surface. A small accumulation of grease was evident in the manhole cover holes immediately outside the rear door, but none evident surrounding the manhole or on the curb near the fire hydrant.. PIC advised the grease in the manhole was the result of washing down the rear entrance and cleaning around the grease containers. Advised PIC that all obvious grease accumulation must be collected and disposed in the containers prior to washing down the area. All grease was removed from the manhole cover during the inspection, and cover was washed. PIC advised that all employees will be reeducated in the proper disposal of grease.
No violation noted during this evaluation. | 12/31/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine: 75 ppm. The following good retail practices were discussed during the inspection: 1) thawing methods, 2) cooling methods, 3) storage min. 6" above floor in walk-in cooler.
- 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: garlic and oil mixture at cookline. (57 degreees 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: PIC placed garlic and oil mixture in ice bath.
|
10/30/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Bradford White DM-80T-199-3N.. Dish machine Auto Chlor A4. Chlorine sanitizer concentration dish machine 100ppm. PIC provided invoice for latest pest control service, and advised pest control service is provided monthly. Documentation displayed on hood showed hood is serviced every 6 months - most recent service 4/10/13. PIC advised grease extractors cleaned weekly.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw pork stored immediately next to cooked chicken in walk-in cooler. Cooked vegetables stored immediately next to raw chicken and seafood in prep cooler top. Raw chicken over roasted pork in walk-in freezer. NOTE: PIC separated raw meats/poultry/seafood from ready to eat foods.
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw lamb and raw beef in walk-in freezer
Correction: raw pork next to raw chicken on walk-in cooler shelf. NOTE: PIC relocated food items.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Cooled whole chickens hanging in walk-in cooler uncovered/unwrapped, unwrapped bones for stock in freezer. NOTE: PIC had food itmes wrapped.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: flour and sugar.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s):
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold equipment: undercounter and prep coolers.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, and/or other debris: grease extractors over deep fat fryers.
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.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. WD 40 stored immediately next to can on rear storage shelves.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
04/23/2013 | Routine | |
This is a complaint investigation. A risk factor assessment was conducted also. See report for further details. The complainant stated the dumpster area is kept unclean. Observed dumpster area to be in a clean condition at the time of the inspection. Complaint is not confirmed.
No violation noted during this evaluation. | 08/09/2012 | Complaint | |
This is a risk factor assessment in response to a complaint received August 6, 2012. See complaint investigation for further details.
Additional Temperatures: Sweet & Sour Chicken (ARC--46F), Raw Beef (ARC--47F), Raw Chicken (LPC--43F), Raw Shrimp (LPC--40F), Cooked Tofu (LPC--42F), Cooked Beef (LRC--39F)
(CORRECTED DURING INSPECTION) Observed the following mechanical refrigeration is not currently operating as required to cold hold food at a temperature of 41F or less:
1) Artic Air reachin cooler (68F),
2) Leader Prep Cooler (61F)
4-501.11(A) Good Repair and Adjustment: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
ARTIC AIR REACHIN COOLER WAS EMPTIED AND REMOVED FROM THE ESTABLISHMENT.
LEADER PREP COOLER WAS ADJUSTED TO 41F AND BELOW DURING THE INSPECTION.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- (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).
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed foodservice employees washing their hands 3-5 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented cans in storage.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. PRODUCTS WERE DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.
1) Observed raw shrimp being stored above RTE vegetables in the walkin cooler,
2) Observed raw chicken being stored above RTE vegetabes in the walkin 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:
1) Observed raw chicken being stored above raw beef in the walkin freezer,
2) Observed raw beef being stored in the same container as raw duck in the walkin cooler.
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).
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: (CORRECTED DURING INSPECTION) The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.
1) Observed rice (103F) cooling in a 6 inch deep bowl in the walkin cooler overnight.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. PRODUCT WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Raw Duck (room temperature--68F, 69F),
2) Raw Chicken (AWC--46F),
3) Sweet & Sour Chicken (ARC--46F),
4) Raw Beef (ARC--47F)
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. PRODUCTS WERE EITHER DISCARDED OR PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces. THREE COMPARTMENT SINK WAS SET UP.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch:
1) Slicer,
2) Knives in storage,
3) Can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: (CORRECTED DURING INSPECTION) The food-contact surfaces of the following equipment were not observed sanitized:
1) Dishes being washed in the dishmachine,
2) Observed foodservice employee washing utensils in the handsink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK WAS SET UP AND USED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the back being used to wash utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
08/09/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Lotus Garden, 224 Maple Avenue West, Vienna, VA 22180 »