This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. One critical
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:cooked sauces and meats
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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08/12/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken tinola soup, singang fish soup, fried shrimp patty,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.( reheated)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:pork sisig,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: Several containers of cooked potentially hazardous food that are prepared on site is not used or discarded within 24 hours of preparation, located in the reach-in and walk-in refrigerators were not observed to be date marked properly.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Write prep or use-by-dates properly, completely, and clearly
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the reach-in freezer and 2-door reach-in refrigerator are badly damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the torn rubber gaskets.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior base of the reach-in freezer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The holt water heater has debris accumulation. The exterior surfaces of the deep fryers and other cooking equipment have grease and debris build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment surfaces frequently to prevent build-up of grease and debris that may attract pests.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean knives were stored in an manner that exposed the item(s) to contamination. Cleaned knives es were stored between two equipment that are not easily cleanable.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. You may obtain an approved knife rack or place the knives on a cleaned and sanitize food contact surface.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back doors.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent pest from entering the facility.
- Physical Facilities Good Repair
Observation: Observed that the wall at the mop sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Live and dead roaches were noted in the facility.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. maintain the facility in clean condition at all times to eliminate roaches.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the hot water heater room, under cooking equipment, storage shelving, floor drains under the 3-compartment sink, wall at the mop sink room, are in need of cleaning. These areas were noted to be soiled with debris and dirt.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/16/2015 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Dented tomato sauce can to be used.
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. CFM SET ASIDE TO BE RETURNED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked pork, chicken, beef in 2DR upright RI cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM CORRECTLY DATEMARKED FOOD ITEMS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 3Vat sink to be blocked with utensils, and buckets with sponge. Observed food debri clogging sink drain for slow draining.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM removed items from handsink. EHS EXPLAINED PROPER HANDSINK USES.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. OBSERVED TOOLS STORED WITH DRY STORAGE FOODS.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. CFM REMOVED TOOLS FROM DRY STORAGE AREA.
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04/16/2014 | Routine | |
The purpose of this visit is a risk factor assessment. The facility was observed clean and organized. The facility uses time as a public health contol for marinated milk fish, fried GG, tilapia, lechon pork, chicken skewer and pork skewer. The facility was properly using time as a public health control. during today's visit. Thank you.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed a foodworker wash and rinse a cutting board but failed to sanitize. The manager reminded employee to properly sanitize the cutting board prior to placing into use.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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10/30/2013 | Risk Factor | |
This is a routine inspection. Chlorine santizer tested at 100ppm. . AO Smith, BT 80 300. Thank you.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken skewer at steam well with low water hot holding at 98f-108f
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated to 198f. Boiling water was added to steam well to ensure that the hot water touches the bottom of the steam well pan.
- 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: Rice cake on counter top 58f-62f
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. Moved inside display cooler to maintain at 41f or below
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: mozzerella cheese in the two door upright reach in ref
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: several containers of noodle sauce, leftover soups in the two door upright reach in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Bread crates used to elevate boxes of food and single service items in the kitchen
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Cutting Boards / Resurface / Discard
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/25/2013 | Routine | |
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