This visit was made to conduct a routine inspection. Please note the following items:
1) Remind employees that there should be no bare hand contact with foods that are in the ready-to-eat form. They should instead be using gloves, deli tissue or utensils to handle foods.
2) Wiping cloths when not in use should be stored in a sanitizer solution. Wiping cloths should not be used under cutting boards.
3) When thawing food ensure that staff are thawing correctly using one of the following methods:
a) under refrigeration that maintains the food temperature at 41°F or less,
b) 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
c) 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
4) Good holding and cooking temperatures observed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: garnishes.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Corrected on site, also had discussion with manager about the importance of training staff to avoid bare hand contact with RTE foods).
- 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: foods in 2 door refrigerator were observed uncovered.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored with handle in rice.
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. (Item corrected).
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: being used under cutting board to prevent slipping when cutting meats/vegetables/etc.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. (Discussed importance of not using wiping cloths for this task).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths observed laying on counters.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. seafood being thawed in standing 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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: Dead or trapped pests were found in the control device and/or on the premises. (Dead roaches observed on glue trap by the mop sink. No live insects observed).
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. (Discussed with FPM that they need to remove to prevent accumulation).
- 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. (Numerous items cluttered in/around the area with the ice cream freezer and back stairwell).
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.
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09/04/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Replace hand wash signs that are no longer legible so that they are clearly identified.
2) Remind employees how to properly wash their hands.
3) Foods that are located in areas where they are subject to contamination must be covered.
4) Good holding temperatures observed today.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash hands properly (employee washed hands for about 10 seconds, then turned off water with their clean hands).
Correction: Employees shall wash their hands with warm water, soap for 20 seconds, then rinse with warm water, dry hands and turn off water with paper towels to avoid recontaminating hands. (Discussed with manager for translation).
- 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: garnishes at the bar are all uncovered.
Correction: Foods shall remain covered at all times. (Use the lids on the garnish box to keep them covered, this means you cannot over fill the garnish boxes).
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible and hand sink closest to dish wash area. (Sign's writing has rubbed off and is not longer legible).
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
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05/06/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. At the beginning of the assessment, observed food employees in the kitchen grab bags of ice and place over Time/Temperature Control for Safety (TCS) foods being stored out of temperature control (on counter tops) and place the products into refrigeration. Additionally, observed food employee pour ice over shrimp in the food preparation sink. TCS foods must be cold held at 41 degrees F or less. Additionally, large amounts of TCS foods are being prepared at one time (multiple cases of raw chicken out on the counter tops). Make sure to only bring out portions of product to be prepared to prevent temperature abuse of TCS foods. For example instead of having 5 cases of raw chicken out on the counter waiting to be cut only bring one case out from the walk-in cooler at a time.
2. Observed calamari thawing (frozen solid) in a bus tub containing water on the counter top. TCS foods shall be properly thawed either under refrigeration, in the food prep sink submerged under running water. Corrected by placing the calamari into the walk-in cooler.
3. Food establishment has a written policy for cleaning up vomit and diarrheal incidents but does not have goggles, shoe cover and a face mask as stated in their policy.
4. Food establishment does not have a placard/sign for consumers notification for viewing most recent inspection report form.
--Repeat observations are subject to civil penalties.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was measured at improper temperatures: steamed white rice on the counter top was 115°F. Manager stated rice was for fried rice but did not know how long it was on the counter top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at temperature of 135°F or above. Corrected by frying rice to 177°F. Do not remove steamed rice from rice cooker until ready to fry/cook.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: Shrimp (70°F), mussels (61°F), fried tofu (61°F), bean sprouts (71°), noodles (51°F), and spring rolls (75°F) all out on the counter tops at the beginning of the assessment. Manager could not determine how long any of the above mentioned items were out of temperature control.
Correction: Potentially hazardous foods (time/temperature control for safety food (TCS)) shall be held cold at a temperature of 41°F or below. Corrected by discarding TCS foods out of temperature control and discussing with the certified Food Protection Manager (FPM) reason for not storing TCS foods out of temperature control.
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01/09/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Proper hand washing is one of the most important control measures in preventing foodborne illnesses. Make sure hand sinks are supplied with warm water, soap, paper towels, and are easily accessible at all time to promote proper hand washing by all food employees.
2. When using time rather than temperature as a control measure make sure food items are marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
3. Make sure to stored raw animal products below and away from all ready-to-eat foods (RTE).
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- 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 shell eggs and raw chicken wrapped in saran wrap stored on the shelf adjacent to fried tofu.
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. Corrected by moving the raw shell eggs and raw chicken to the shelf below and away from ready-to-eat foods.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers. Observed bulk food items and sauces above prep table and at cookline not labeled with their common names.
Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
-rice scoops stored in warm water at 83°F
-ice scoops for ice bins at bar and upstairs serve station stored with handle directly touching ice
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.
- Food Storage / Preventing Contamination
Observation: Observed a flat of raw shell eggs stored on the floor under the True 2-door prep refrigerator and a bus tub of mussels stored on 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.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed carrots, onions and open containers of spices stored adjacent to cookline hand sink, exposed to splash from hand washing. Food is currently stored on the wrong side of the splash guard.
Correction: Store food away from hand sinks to prevent cross contamination from splash when food employees wash their hands. Make sure splash guards are in place and foods are not stored in the immediate area of the hand sink (store on the other side of splash guard closest to prep refrigerators).
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed a serving tray at the expo line stored directly on top of garbage can.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed a flat or raw shell eggs on the floor under the True 2-door prep refrigerator across the cookline stored at room temperature. Internal temperature of one of the raw shell eggs was 62°F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Corrected by discarding flat of raw eggs and discussing with the Food Protection Manager the public health risks of storing foods on the ground under equipment. Make sure raw shell eggs are cold held under mechanical refrigeration at 45°F or less. When using time rather than temperature as a control measure, make sure eggs are stored protected in a manner which prevent cross contamination.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control were 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: bean sprouts and raw shell eggs on the cookline cart and fried tofu on the prep table across from cookline.
Correction: When using time rather than temperature as a control measure for Time/Temperature Control for Safety (TCS) foods, the foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was removed from temperature control. Corrected by discussing with the manager and Food Protection Manager (FPM) the food safety rational for properly marking foods with a discard time.
- Equipment / Good Repair / Operation
Observation: Duct tape is currently being used over the True 2-glass door upright refrigerator.
Correction: Remove duct tape and repair handle to provide a smooth, durable, and easily cleanable surface.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The cookline hand sink is being used for purposes other than washing hands. Observed a water bottle/container stored in sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing water bottle and moving container to dishroom for proper cleaning and sanitizing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: No hand soap provided for three kitchen hand sinks and the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap for the hand sinks.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed herbal supplements stored in such a way that they could contaminate food and food contact surface at the cookline. Herbal supplements were stored on the shelf above prep refrigerators.
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. Corrected by relocating herbal supplements to designated employee storage area.
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09/09/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Proper hand washing is one of the most important control measures in preventing foodborne illnesses. Make sure hand sinks are supplied with warm water, soap, paper towels, and are easily accessible at all time to promote proper hand washing by all food employees.
2. When using time rather than temperature as a control measure make sure food items are marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
3. Make sure to stored raw animal products below and away from all ready-to-eat foods (RTE).
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- 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 shell eggs and raw chicken wrapped in saran wrap stored on the shelf adjacent to fried tofu.
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. Corrected by moving the raw shell eggs and raw chicken to the shelf below and away from ready-to-eat foods.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers. Observed bulk food items and sauces above prep table and at cookline not labeled with their common names.
Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
-rice scoops stored in warm water at 83°F
-ice scoops for ice bins at bar and upstairs serve station stored with handle directly touching ice
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.
- Food Storage / Preventing Contamination
Observation: Observed a flat of raw shell eggs stored on the floor under the True 2-door prep refrigerator and a bus tub of mussels stored on 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.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed carrots, onions and open containers of spices stored adjacent to cookline hand sink, exposed to splash from hand washing. Food is currently stored on the wrong side of the splash guard.
Correction: Store food away from hand sinks to prevent cross contamination from splash when food employees wash their hands. Make sure splash guards are in place and foods are not stored in the immediate area of the hand sink (store on the other side of splash guard closest to prep refrigerators).
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed a serving tray at the expo line stored directly on top of garbage can.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed a flat or raw shell eggs on the floor under the True 2-door prep refrigerator across the cookline stored at room temperature. Internal temperature of one of the raw shell eggs was 62°F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Corrected by discarding flat of raw eggs and discussing with the Food Protection Manager the public health risks of storing foods on the ground under equipment. Make sure raw shell eggs are cold held under mechanical refrigeration at 45°F or less. When using time rather than temperature as a control measure, make sure eggs are stored protected in a manner which prevent cross contamination.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control were 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: bean sprouts and raw shell eggs on the cookline cart and fried tofu on the prep table across from cookline.
Correction: When using time rather than temperature as a control measure for Time/Temperature Control for Safety (TCS) foods, the foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was removed from temperature control. Corrected by discussing with the manager and Food Protection Manager (FPM) the food safety rational for properly marking foods with a discard time.
- Equipment / Good Repair / Operation
Observation: Duct tape is currently being used over the True 2-glass door upright refrigerator.
Correction: Remove duct tape and repair handle to provide a smooth, durable, and easily cleanable surface.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The cookline hand sink is being used for purposes other than washing hands. Observed a water bottle/container stored in sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing water bottle and moving container to dishroom for proper cleaning and sanitizing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: No hand soap provided for three kitchen hand sinks and the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap for the hand sinks.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed herbal supplements stored in such a way that they could contaminate food and food contact surface at the cookline. Herbal supplements were stored on the shelf above prep refrigerators.
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. Corrected by relocating herbal supplements to designated employee storage area.
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09/09/2014 | Routine | |
This visit was made to conducted a risk factor assessment. The following items require attention:
1. Time as a Public Health Control form completed for the use of fried tofu, fried duck, and bean sprouts. Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
--Repeat observations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking container on shelf above dishmachine.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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 stored on shelf above raw shrimp in the True 2-door prep refrigerator.
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). Corrected by moving the shrimp to the top shelf and the chicken to the bottom shelf.
- 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 items: fried duck, fried tofu, and bean sprouts.
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. Corrected by completing Time as a Public Health Control form.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The hand sink adjacent to the dishmachine is being used for purposes other than washing hands. Observed a glass of water stored in the sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing the glass from sink basin.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: No hand soap provided for the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing hand soap for the bar sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towels not provided at the hand sinks in the bar and upstairs serve line.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Critical: 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. Dish soap was stored on the drain boards for the prep sink and dishmachine.
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. Corrected by relocating the dish soap to a non-food contact surface.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials (2 containers of RAID bug killer) that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Corrected by discarding the two containers of RAID.
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06/04/2014 | Risk Factor | |
This visit was made to re-open facility after flooding. The facility has cleaned up after water entered the facility. According to manager no water entered the kitchen and no products were discarded. Patio is currently being cleaned. All items washed, rinsed and sanitized. OK for facility to re-open.
No violation noted during this evaluation. | 05/01/2014 | Other | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing how to properly mark shellstock tags with the date sold/served.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked (cutting board stored on top of sink basin), 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. Corrected by moving the cutting board to dish room.
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03/13/2014 | Risk Factor | |
This visit was made to conduct a standardization inspection. The following risk factor/ public health intervention violations were observed:
- Poor personal hygiene/ hands as a vehicle of contamination
No violation noted during this evaluation. | 12/12/2013 | Training | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review with all employees proper hand washing procedures. Include when they should wash their hands and how to do so properly.
2) When thawing food it must be done either during the cooking process, in a refrigeration unit or under cool running water.
3) Do not store raw foods above ready-to-eat foods.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: not all employees knew the illnesses and symptoms required to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Dish washer failed to wash hands after handling soiled dishes and before putting away clean dishes).
Correction: ALL food employees shall be washing 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 foodborne illness.
- 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 stored over carrots in WIC.
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.
- 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. Food stored on floor in WIC.
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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. Meat being thawed in container on counter 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the close to cook line is 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.
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09/06/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Shellstock tags must remain with the shellfish until the container is empty. Once the container is empty the tag should be dated with the last date sold/served and then kept in chronological order for 90 days.
2) Do not store raw food above ready-to-eat foods.
3) Store foods based on cook temperatures (i.e. seafood over beef over chicken).
4) Review with staff the proper cooling methods to use when cooling items such as rice.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. (Tags are removed and stored with the rest of shellfish tags prior to the container being empty).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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 stored over sauces in WIC.
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)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw seafood in WIC on speed rack.
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).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop stored in dipper well that was not turned on.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (food being thawed stored on floor in prep area, and numerous food items on floor of WIF).
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Foods thawing in a plastic container sitting on the counter and shrimp being thawed in standing water.
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (rice was put into the WIC in a tightly sealed platic container and was observed to be at 121F).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing. (Employee who was prepping chicken had the sink blocked by containers of chicken).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at hand sink closest to the broken swing door to kitchen).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/20/2013 | Routine | |
This visit was made to conduct a risk assessment.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (Tags are removed from container when put on the cook line).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- 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: numerous foods uncovered in cook line coolers.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cabbage/45.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (item relocated in cooler).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line is being used for purposes other than hand washing. (Pots stacked in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (missing at sink closest to beverage dispenser).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/22/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mai Thai Restaurant, 6 King St, Alexandria, VA 22314 »