- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: fish and lobster stored in display tanks located at the facility entrance.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. NOTE: Dispaly tanks must be cleaned as often as necessary to prevent the accumulation of algae or debris on the interior surfaces of the display tanks.
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09/29/2015 | Complaint | |
The purpose of this visit was a follow-up inspection to the routine inspection conducted 9/3/15. All coolers functioning satisfactorily at the time of inspection. TCS food temperatures tested in each cooler were found to be satisfactory. PIC advised all coolers were serviced overnight.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Wooden prep surface on prep cooler right at CL.
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.
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09/04/2015 | Follow-up | |
| No violation noted during this evaluation. | 09/03/2015 | Complaint | |
- 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. NOTE: Observed one employee sneeze into hands then return to working with clean santized tableware prior to washing hands. Observed another employee touching face, then return to food preparation without washing 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. NOTE: Discussed 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 stored immediately next to cooked noodles in WI 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 who had storage order corrected.
- 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: Cooked Peking duck in walk-in cooler hanging unwrapped and in contact with shelving and other stored food items.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE : PIC had all hanging ducks wrapped in plastic.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: Raw chicken in WI 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. NOTE: PIC had chicken relocated.
- 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: Raw marinated shrimp/ raw shrimp/ raw scallops in 2 dr prep right CL: 51/53/54 degrees F. Pureed meat/ breaded meat in 2 dr prep cooler left CL: 51/56 degrees F. Pooled eggs in 3 dr UC cooler CL: 64 degrees F. Pork dumplings/cooked tofu/ cooked sliced pork/ black duck eggs in Prep cooler front prep area: 51/47/57/67 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC voluntarily disposed of all out of temperature TCS foods.
- 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: WI cooler/2 dr prep cooler right cookline/2 dr prep cooler left CL/2 dr UC cooler/2 dr prep cooler front prep area.
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. NOTE: All coolers to be serviced and fully funcitional (able to keep all TCS foods at 41 degrees F or below) prior to reinspection.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Wooden prep surface on prep cooler right at CL.
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 Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the rear of kithcen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC had access restored to rear handsink.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor in the area of the water heater is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine concnetration final rinse dishmachine: 75 ppm.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. Container of clams in 3 dr UC cooler had no shellstock tag and no documentation linking clams to a shellstock tag.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. NOTE: PIC produce shellstock tag for clams.
- 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 chciken stored immediately next to cooked noodles in WI 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: PIC corrected storage order.
- 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: pooled egg whites/ pooled eggs/ cooked greens in 2 dr prep cooler left CL: 57/58/49 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC disposed of eggs and eggs whites, and relocated all other TSC foods in cooler to another cooler.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (repeated violation)
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: cooked duck/ half pig/ pork in front display case.
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. NOTE: Determined food out of tmeperature <2 hours. Discussed with PIC who will start logging start, dispose time for all items in display case.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler left CL
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. NOTE: PIC had cooler adjusted - ambient temperature of 41 degrees F prior to end of inspection,
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06/02/2015 | Routine | |
- Critical: 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. OBSERVED CLAMS WITHOUT TAG IN THE 3DR COOLER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. PLACED CLAMS WITH THE TAGGED CONTAINER IN THE WALK-IN-COOLER. DISCUSSED PLACING TAGS AT EACH LOCATION.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: OBSERVED DUCK THAWING AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. PLACED DUCK UNDER RUNNING WATER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEAN SPROUTS HELD AT ROOM TEMPERATURE AT 63F.
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 BEAN SPROUTS TO COOLER.
- Physical Facilities Good Repair
Observation: Observed that the KITCHEN FLOOR TILES ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the COOKLINE EQUIPMENT in the KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/07/2014 | Routine | |
| No violation noted during this evaluation. | 09/19/2014 | Follow-up | |
- 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: OBSERVED 2 DENTED CANS IN THE DRY STORAGE AREA.
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. DISCARDED CANS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. SHELLFISH TAGS FROM APRIL TO JULY 2014 MISSING.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH CFM.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: COOKLINE (1) MSG (2) SALT (3) SUGAR
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. LABELED FOOD.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED (1) COOKED NOODLE (2) COOKED MUSHROOM COOLING IN SEALED PLASTIC BAGS IN COOLERS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ROOM TEMPERATURE (1) BEAN SPROUTS AT 76F
Correction: 3DR COOLER (2) COOKED NOODLE AT 47F
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored at room temperature. OBSERVED RAW SHELL EGGS STORED IN THE DRY STORAGE ROOM AT ROOM TEMPERATURE.
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. MOVED EGGS TO WALK-IN-COOLER.
- 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 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. OBSERVED ROAST DUCK AND PORK IN THE MEAT DISPLAY CASE WITHOUT THE TIME INDICATED.
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. INDICATED TIME.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: (1) 3 DR COOLER AT 52F (2) 2DR PREP COOLER AT ROAST MEAT STATION AT 47F.
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. PLEASE FAX/EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the BAR 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. REMOVED PAN.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods are not being used to control pests. OBSERVED MULTIPLE FLIES IN THE DRY STORAGE 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. PLEASE FAX/EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED 1 CAN OF RESIDENTIAL PESTICIDE IN THE BAR AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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08/05/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. All critical items have been corrected.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED THE FOLLOWING STORED ON THE WALK-IN-COOLER FLOOR: (1) CLAMS (2) RAW PORK (3) BROCCOLI BOX
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the (1) WALL BEHIND THE BAR SINK HAS HOLES (2) CEILING TILES MISSING OVER THE 3 VAT SINK (3) MISSING CEILING TILES NEAR WALK-IN-COOLER ENTRANCE COVERED WITH CARDBOARD is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/06/2014 | Follow-up | |
The purpose of today's visit was to conduct an investigation for a complaint received by the Health Department on 2/10/2014 and a routine inspection. The complainant consumed steamed oysters and wonton soup before feeling ill. Spoke with the Certified Food Manager (CFM) about the food source, food receipt and food storage. Food is received frozen from approved food sources. Raw duck was observed stored over oysters, shrimp, and fish in the walk-in-cooler but the food was rearranged for proper storage. The cook temperature for the steamed oysters was 185F, which exceeds the minimum cook temperature for poultry. The cook temperature for wonton (shrimp and pork) soup was adequate at 152F. No other customers reported feeling ill during the same time frame and no employees reported symptoms of foodborne illness. Both men's and ladies rooms were adequately stocked with soap and paper towels. The complaint was not confirmed at the time of the inspection.
No violation noted during this evaluation. | 02/11/2014 | Complaint | |
The purpose of today's inspection was to conduct a routine inspection.
Discussed the following with the Certified Food Manager:
(1) Grease trap cleaning frequency
(2) Proper thawing methods
(3) Proper food storage methods in the walk-in-cooler
(4) Proper record keeping methods for shellfish
(5) Proper cold holding for garlic-in-oil mixture, bean sprouts and raw shell eggs
(6) Cleaning frequency for the facility
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED RAW OYSTERS IN THE WALK-IN-COOLER WITHOUT A TAG.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. RAW OYSTERS WILL NOT BE SERVED TO CUSTOMERS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. OBSERVED NO RECORD KEEPING SYSTEM FOR CLAMS AND OYSTERS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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: OBSERVED RAW DUCK STORED OVER (1) RAW FISH (2) RAW SHRIMP (3) RAW OYSTER 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 WAS REARRANGED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHS STORED IN SANITIZER.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED THE FOLLOWING STORED ON THE WALK-IN-COOLER FLOOR: (1) RAW OYSTER (2) RAW SHRIMP (3) NOODLES
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 the following food thawing using an improper method: OBSERVED PORK THAWING IN A BUCKET OF 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. THAWED PORK UNDER RUNNING WATER.
- 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: (1) GARLIC-IN-OIL AT COOKLINE 62F (2) TOFU ON ICE 45F (3) WHITE SAUCE BROTH AT COOKLINE 52F (4) BEAN SPROUTS ON PREP TABLE 49F.
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 ALL FOOD TO COOLER.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature IN THE DRY STORAGE ROOM.
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. EGGS MOVED TO COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED (1) SHELF UNDER THE MICROWAVE LINED WITH FOIL (2) SHELVES LINED WITH CARDBOARD.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: (1) 2DR PREP COOLER #1 (2) 3DR PREP COOLER (3) 2DR PREP COOLER #2
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boardS are 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: (1) SLICER (2) MEAT TENDERIZER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED SLICER AND MEAT TENDERIZER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity AND EXTERIOR of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the (1) WALL BEHIND THE BAR SINK HAS HOLES (2) HANDSINK IN THE BAR AREA IS NOT FUNCTIONING (3) CEILING TILES MISSING OVER THE 3 VAT SINK (4) MISSING CEILING TILES NEAR WALK-IN-COOLER ENTRANCE COVERED WITH CARDBOARD is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the (1) WALLS (2) FLOORS (3) CEILINGS in the (1) KITCHEN (2) DRY STORAGE AREA ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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02/11/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to observed corrective action on critical or noncritical violation that was not corrected during the routine inspection on 09/05/2013. EHS observed the left side drainage under the 3-vat sink is unclogged and working properly. The hand sink next to the 3-vat sink is still slow draining. Evidence of hanging duck or chicken above the hand sink could be the reason of slow draining, the hand sink had accumulation of dripping grease/sauce from the duck or chicken. The cleanness of the floors, shelving and walls has improved.
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection to observed corrective action on critical or noncritical violation that was not corrected during the routine inspection on 08/22/2013. EHS observed improvement from the previous inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Wiping Cloths / Use Limitation / Soiled Cloths (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Raw Eggs Received & Placed in Refrigerated Equipment at 45°F or below (corrected on site)
Observation: Raw shell eggs are not refrigerated after receipt in equipment that maintains an ambient temperature of 45°F or less.
Correction: Raw shell eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.---Moved to the walk-in cooler
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food items is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: The prep table was overfilled with raw duck causing one to fall on the floor
Correction: which also the floor was overfilled with raw duck juice, because of the slow drainage.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand sink basin at the 3-vat sink is slow to drain and the drain on left below the 3-vat sink is clogged.---EHS observed raw duck juice drain in the 3-vat sink overfilling onto the floor, because of the slow drainage located on the left side.
Correction: A plumbing system shall be maintained in good repair.---CFM agreed not to use the two compartment until the drain is fixed.
- 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.---Observed heavy equipment stored on the top metal shelving in the men's rest-room next to the toilet.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, shelving and walls in the dry storage area and whole kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/05/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Auto Chlor A5
EHS provided the manager with employee health policy.
EHS will perform a follow-up on or about 09/06/13.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound or adulterated: The saltwater tank water is very cloudy and all the live tilapia has white fuzzy patches throughout the body.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. ---The manager has agreed not to sell the live tilapia.
- Molluscan Shellstock Condition/Discard Dead or Damaged Shellfish (corrected on site)
Observation: The shellstock received for sale or service were dead.
Correction: When received by a food establishment, shellstock (oysters, clams, mussels) shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.---Discarded
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.---The manager will retain the tags for 90 days as instructed above.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: starch, MSG, sugar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2dr prep cooler(1)-cooked pork 50F, 2dr prep cooler(3) cooked pork 58F, cooked dice pork 59F, raw chicken 58F, raw squid 51F, raw beef 55F,
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.----All the raw items above was moved to a unit that maintain 41 degree and below and the cooked items above was 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: 2dr prep cooler(3) 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer, knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Items aboved cleaned properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets, interior, exterior need cleaning on multiple cooling units, walk-in shelving needs cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the 6-8 floor tiles under the 3-vat sink is missing and causing accumulation of food debris and water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, shelving and walls in the dry storage area and whole kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---Raid
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Discard
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08/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Miu Kee Restaurant, 6653 Arlington Blvd, Falls Church, VA 22042 »