The purpose of today's visit was to conduct a risk factor assessment. Violations observed today were corrected during the time of the inspection. Discussed proper storage of food items inside of the refrigerations units with the CFM and provided her with the Prevent Cross Contamination Guidance Sheet (that demonstrates proper storage of food items in a refrigerator). Found that Date Marking is being practiced properly from the time of the last inspection. Discussed Active Managerial Control with the CFM and provided handouts.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN STORED ABOVE VEGETABLES AND COOKED NOODLES IN THE 1-DR UPRIGHT REACH-IN REFRIGERATOR AND IN THE WALK-IN REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
RAW CHICKEN WAS RE-LOCATED TO THE BOTTOM SHELF INSIDE OF BOTH REGRIGERATION UNITS.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dishwashing area is blocked by dirty cloth bin stored in front of it. This prevents 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.
RE-LOCATE THE DIRTY CLOTH STORAGE BIN TO ANOTHER AREA.
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12/08/2015 | Risk Factor | |
Conducted a follow-up inspection to the routine inspection performed on June 4, 2015. Found that the Certified Food Manager has provided training on food borne illness and prevention for all of the food employees. A copy of the signed Employee Illness Reporting Agreement forms for the food employees is now on file at this establishment. The establishment has now met compliance for violation 2-201.11 (A) (1)-(5) cited during the previous routine inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.
OBSERVED TUBS OF RAW CHICKEN STORED ON SHELF ABOVE SCALLOP AND SHRIMP IN THE WALK IN FREEZER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
STORE THE RAW CHICKEN ON THE BOTTOM SHELF INSIDE OF THE WALK IN FREEZER..
- Utensils That are In-Use / Between-Use Storage
Observation: (Corrected During Inspection) Dispensing and/or in-use utensils improperly stored between use as follows:
OBSERVED ICE SCOOP BURIED IN ICE INSIDE OF THE ICE MACHINE.
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.
STORE THE ICE SCOOP WITH THE HANDLE UP INSIDE OF THE ICE MACHINE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
OBSERVED TUBS AND BOXES OF FOOD STORED ON THE FLOOR INSIDE OF THE WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
STORE FOOD ON SHELVES OR PROVIDE DUNNAGE RACKS INSIDE OF THE UNIT TO STORE FOOD ON.
- Food Temp Meas Device, Calibrated
Observation: (CORRECTED DURING INSPECTION) The food temperature measuring device was found out of calibration in the range of use.
FOUND THAT THE FOOD THERMOMETER IS OUT OF CALIBRATION REGISTERING 48 F USING ICE AND COLD WATER.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
MANAGER CALIBRATED THE FOOD THERMOMETER TO 32 F.
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06/18/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Violations observed were corrected during the time of the inspection with the exception of 2-201.11 (A) . Manager agreed to correct within ten (10) days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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."
FOUND THAT FOOD EMPLOYEES HAVE NOT BEEN PROVIDED TRAINING ON FOOD BORNE ILLNESS AND PREVENTION.
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 Protection from Contamination / Separate Raw from RTE
Observation: (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.
OBSERVED TUBS OF RAW CHICKEN STORED ON SHELF ABOVE SCALLOP AND SHRIMP IN THE WALK IN FREEZER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
STORE THE RAW CHICKEN ON THE BOTTOM SHELF INSIDE OF THE WALK IN FREEZER..
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED COOKED SLICED CHICKEN STORED ON BOTTOM SHELF WITH WHOLE SHELL EGGS AND RAW CHICKEN INSIDE OF THE WALK IN REFRIGERATOR.
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.
STORE COOKED SLICED CHICKEN ON HIGHER SHELF WITH PREPARED FOOD ITEMS. THIS CHICKEN WAS MOVED TO HIGHER SHELF OF THE UNIT.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: (Corrected During Inspection) Dispensing and/or in-use utensils improperly stored between use as follows:
OBSERVED ICE SCOOP BURIED IN ICE INSIDE OF THE ICE MACHINE.
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.
STORE THE ICE SCOOP WITH THE HANDLE UP INSIDE OF THE ICE MACHINE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
OBSERVED TUBS AND BOXES OF FOOD STORED ON THE FLOOR INSIDE OF THE WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
STORE FOOD ON SHELVES OR PROVIDE DUNNAGE RACKS INSIDE OF THE UNIT TO STORE FOOD ON.
- 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: OBSERVED PANS OF CHICKEN DUMPLINGS, CHICKEN POT STICKERS AND CHICKEN PARADISE ARE NOT DATE MARKED.
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.
LABEL THESE PANS WITH DISCARD DATE.
- Food Temp Meas Device, Calibrated
Observation: (CORRECTED DURING INSPECTION) The food temperature measuring device was found out of calibration in the range of use.
FOUND THAT THE FOOD THERMOMETER IS OUT OF CALIBRATION REGISTERING 48 F USING ICE AND COLD WATER.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
MANAGER CALIBRATED THE FOOD THERMOMETER TO 32 F.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The HAND WASHING SINK LOCATED IN THE DISH WASHING AREA IS BLOCKED WITH BROOMS, SOLIED CLOTH BIN, 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.
MANAGER REMOVED THESE ITEMS FROM FROM FRONT OF THE HAND SINK.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed PERSONAL CARE LOTIONS/CREMES/ MEDICATION STORED ON DRY FOOD STORAGE SHELVES.
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.
STORE PERSONAL CARE ITEMS AWAY FROM FOOD. EMPLOYEE RELOCATED THESE ITEMS TO SUITABLE AREA.
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06/04/2015 | Routine | |
During cooling process, use thermometer to take temperature of food, and monitor time so the food is cooling from 135F to 70F with in 2 hours and 70F to 41F in another 4 hours.
Next inspection will be in approximately 6 months. Employee Health Policy will be verified at that time as well.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives observed stored between prep refrigerator and prep table.
Correction: Store the knives on a knife rack. There was one in close proximity to the prep area. Knives were moved.
- 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: Noodle (46F) and Peanut Sauce (47F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Noodle and Peanut sauce were moved to wal-in freezer for rapid cooling to 41F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Sticky rice and Shrimp Dumplings were not date mark for discard.
Correction: Sticky rice and Shrimp Dumplings must be marked with date they were made, and discarded after 7 days begining with the day it was made. Foods were properly datemarked during inspection.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Side surfaces of ice machine were covered with pastic.
Correction: Remove plastic covering. All non-food contact surfaces must be smooth and easily cleanable. Plastic covering was removed from ice machine side surfaces.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed silverwares were on the dinning tables unprotected from contamination.
Correction: Silverware must be protected from contamination at table service. Silverwares were removed from dinning tables.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach toster, Black & Decker grinder, Oster toster, Juice maker.
Correction: Food equipmentmust be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL. Remove the home standard equipment and replace with properly certified equipment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-vat sink area is blocked, preventing access by employees for easy handwashing. Empty boxes were blocking the hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Removed empty boxes were removed to make it easily accessible to wash hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine sanitizer was not being used in accordance with law or the manufacturer's use directions at the 3-vat sink. It excced 200 ppm.
Correction: Sanitizer shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Recommended concerntration is 50-100 ppm. Sanitizer solution was adjusted.
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12/16/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. All violations previously cited in the pre-opening inspection were corrected at this time.
No violation noted during this evaluation. | 06/04/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within seven (7) days and will be evaluated for compliance at the time of your follow-up inspection on June 4. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the mop rack constructed of absorbent wood.
Correction: Replace the wood mop rack with a rack that is easily cleanable (eg. plastic, metal)
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The CFM does not have a food thermometer on premises.
Correction: Obtain a food thermometer.
- Equipment / Fixed / Space / Seal
Observation: Observed the table next to the prep sink in need of caulking to the wall (microwave table). Also observed the hood/wall junction in need of caulk to seal holes where pests may hide.
Correction: Caulk the equipment as specified above.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets on the right door of the True 2-door reach-in refrigerator torn.
Correction: Replace the gaskets.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: Observed the hot plate beneath the hood with accumulations of food debris.
Correction: Clean the hot plate.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Observed the ice machine in need of cleaning.
Correction: Clean interior surfaces of the ice machine that are prone to mold build up.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed ~5 absorbent ceiling tiles in the kitchen above the walk-in refrigerator.
Correction: Replace the absorbent tiles with tiles that are smooth, non-absorbent and easily cleanable.
- Physical Facilities Good Repair
Observation: Observed the following aspects of the physical facility in poor repair:
1. the hole in the wall under the washboard of the dishmachine.
2. the hole in hte wall next to the mop rack.
Correction: Repair the holes in the wall.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed drain flies near the dishmachine and three-compartment sink.
Correction: Control drainflies. I recommend speaking with a pest control company regarding dry fly control.
- Cleaning Frequency for Physical Facilities
Observation: Observed the floors in the kitchen in need of cleaning, especially under the three-compartment sink, near the mop sink, and beneath the equipment under the hood. Also observed the wall beneath the hood in need of cleaning.
Correction: Clean the floors and walls.
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05/28/2014 | Pre-Opening | |
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