Please do not keep use raw shell egg cartons for secondary use. All cooking utensils are to be kept on a clean and non absorbent surface.
PLEASE REFRAIN FROM KEEPING SOILED DISHES LEFT OVERNIGHT IN 3VAT SINK W/ WATER TO PREVENT PESTS. DISHES SHOULD BE CLEAN AND FREE OF FOOD DEPOSITS BEFORE LEAVING FACILITY. If needed, place all dirty dishware in container with lid, sealed and off the floor.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED CFM WASH HANDS WITH GLOVES ON WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED OPEN DRINK GLASS AT PREP AREA AND FOOD EMPLOYEE CONSUMED DRINK AT RICE CAKE PREP AREA.
Correction: Food employees may drink only from a covered container using a straw. EHS EXPLAINED PROPER PROCEDURES, ITEM DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: RICE 130F- RICE WARMER
Correction: Potentially hazardous foods (time/temperature conrol 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. CFM HAS AGREED TO USE TIME AS PUBLIC HEALTH CONTROL MEASURE FOR RICE. EHS PROVIDED TRAINING ON TIME LOGGING AND TIME LOG CREATED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED MULTIPLE TONGS AT COOKLINE SOILED AND HAVE NOT BEEN WASHED NIGHT PRIOR.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. TONGS PLACED IN 3VAT SINK FOR CLEANING.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK HANDSINK BY 3VAT SINK being used TO STORE CONTAINERS IN NEED OF WASHING.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM SINK BASIN.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. SOAP NOT PROVIDED AT BACK HANDSINK BY 3VAT SINK OR BY COOKLINE HANDSINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP PROVIDED AT HANDSINKS.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. TOWELS NOT PROVIDED AT BACK HANDSINK BY 3VAT SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
02/12/2016 | Risk Factor | |
PLEASE DO NOT USE BEV AIR 2DR PREP COOLER (COOKLINE) FOR HOLDING OF FOOD ITEMS (EXCEPT RAW VEGETABLES) UNTIL REPAIRED.
**Please send copy of Service Work Invoice to Health Department by 10/5/15.
PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS BY NEXT INSPECTION OR RISK FURTHER ENFORCEMENT.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED FRIED FISH IN WIC IN PLASTIC STRAINER CONTAINER LINED WITH NEWSPAPER.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. PLEASE DO NOT USE NEWSPAPER AS LINING OF FOOD ITEMS. NEWSPAPER REMOVED, FISH WILL BE RE-FRIED.
- 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. OBSERVED BAG OF RAW ONIONS ON FLOOR OF BACK STORAGE, EXPOSED TO WATER ON FLOOR.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. BAG REMOVED FROM FLOOR AND PLACED ON SHELVING UNIT.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: TOFU 45F (4hrs)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). ICE ADDED TO FOOD ITEM.
- 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: BOILED EGGS 48F, MIXED PRE-COOKED SEAFOOD 53F, RAW BEEF 43F - CONTINENTAL 2DR PREP COOLER (COOKLINE)
Correction: IMMITATION CRAB 53F - TRUE 3DR PREP COOLER
- Critical: Time as a Public Health Control/ Written Procedures Available
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 item(s): OBSERVED FRIED VEGETABLES, RICE CAKE WITH COOKED BEANS, AND KIMBAP (KOREAN SUSHI W/ IMITATION CRAB, RICE, AND SCRAMBLED EGG) ON SALE AT FRONT COUNTERTOP WITHOUT TIME STAMP.
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. EHS EXPLAINED PROPER LOGGING OF TIME. PER CFM, FOOD ITEMS ARE ONLY KEPT OUT FOR 1 HOUR. PLEASE LOG TIME MADE AND TIME TO BE DISCARDED FOR FOOD ITEMS.
- 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: BEV AIR 2DR PREP COOLER (COOKLINE) 55F
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. ALL TCS FOOD ITEMS MOVED TO WIC. UNIT TO TO BE USED UNTIL REPAIRED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD ON INTERIOR OF ICE BIN TOUCHING ICE CUBES
Correction: IN NEED OF CLEANING.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: DOORS AND HANDLES OF ALL REFRIGERATION EQUIPMENT, INTERIOR OF REFRIGERATION EQUIPMENT, COOKLINE EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site) (repeated violation)
Observation: Observed that clean KNIVES AND COOKING UTENSILS were stored in an manner that exposed the item(s) to contamination. OBSERVED CONTAINER LINED WITH NEWSPAPER OF CLEAN KNIVES AND UTENSILS STORED WITH SOILED UTENSILS.
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. ALL UTENSILS RE-WASHED AND NEWSPAPER REMOVED FROM CONTAINER.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the FLOOR TILES is not maintained in good repair. OBSERVED CRACKED FLOOR TILES THROUGHOUT KITCHEN AREA, DISHWASHING AREA AND RICE CAKE AREA.
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 THROUGHOUT the KITCHEN AREA, BACK DRY STORAGE AREA, RICE CAKE AREA, DISHWASHING AREA is in need of cleaning. PLEASE CLEAN BACK SPACES BEHIND COOKLINE AND ALL CORNERS OF KITCHEN.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
09/24/2015 | Routine | |
**Please remember to always keep Back Door Closed when finished receiving food deliveries.
NOTE: Asterisks indicating food item next to Consumer Advisory Statement added to all paper menu's at tables.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. OBSERVED FOOD EMPLOYEE ENGAGE IN DIFFERENT TASKS WITH SAME GLOVES 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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE USE SAME GLOVES AT COOKLINE AND ENGAGE IN DIFFERENT TASKS THROUGHOUT INSPECTION WITHOUT CHANGING GLOVES.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER GLOVE USE AND HANDWASHING.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED RAW SQUID IN PLASTIC CONTAINER ON FLOOR BY DISHWASHING AREA. OBSERVED FLOUR (USED FOR RICE CAKE) ON CONTAINERS ON FLOOR.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CFM REMOVED ITEMS FROM FLOOR AND PLACED ON SHELVING UNIT.
- 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: PRECOOKED SEAFOOD MIX 44F, RAW WHITE FISH 47F, BOILED EGG 45F - CONTINENTAL 2DR PREP COOLER (TOP OBSERVED OPEN), RAW SQUID 51F ON COUNTERTOP AT PREP AREA.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PLEASE KEEP PREP COOLER TOP COVERS CLOSED AT ALL TIMES TO ENSURE FOOD IS HELD AT LEAST 41F OR BELOW. ICE ADDED TO ALL FOOD ITEMS.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: GASKETS OF PREP COOLERS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the COOKLINE AND DISH WASHING AREA is blocked, preventing access by employees for easy handwashing. OBSERVED METAL CONTAINERS PLACED IN HANDWASHING BASINS.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS REMOVED FROM HANDSINK.
- 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the DRY STORAGE AREA AND BEHIND COOKLINE/DISH AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
04/01/2015 | Routine | |
*PLEASE REPAIR HOT WATER KNOB ON HANDWASHING SINK NEXT TO COOKLINE.
**PLEASE SEND INVOICE FOR NON-WORKING TRUE 3DR PREP COOLER (FRONT) TO HEALTH DEPARTMENT BY 11/3/14.
EHS provided additional copies of Employee Health Policy forms and correct use of dishwashing steps signs.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. OBSERVED FOOD EMPLOYEE PUT ON CLEAN GLOVES WITHOUT WASHING HANDS PRIOR. OBSERVED NO HANDWASHING BY EMPLOYEES DURING DURATION OF INSECTION.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting board. OBSERVED FOOD EMPLOYEE WASH CUTTING BOARD IN PREP SINK WITHOUT SANITIZING. OBSERVED FOOD EMPLOYEE STACK MULTIPLE LAYERS OF DISHES IN DISH MACHINE.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED TO CFM THERE IS TO BE NO DISHWASHING AT PREP SINK. EMPLOYEE RE WASHED DISHES IN DISH MACHINE WITH SINGLE LAYER OF DISHES STACKED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located next to cookline is blocked, preventing access by employees for easy handwashing. OBSERVED POTS IN HANDSINK BASIN MULTIPLE TIMES DURING INSPECTION.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. EHS EXPLAINED HANDSINK USES TO CFM AND EMPLOYEES. CFM REMOVED POTS FROM SINK.
|
10/24/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. Thank you for correcting some violations. The rest of the violations need to be corrected within 90 days of the initial inspection
At the next inspection provide all necessary paperwork such as employee health policy documents, receipts from vendors and labeling for packaged food.
Dishmachine: Chemical
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (repeated violation)
Observation: Observed that clean POTS, PANS ARE STORED ON THE FLOOR BEHIND 3 GLASS DOOR REFRIGERATION UNIT AND stored in an manner that exposed the item(s) to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning (repeated violation)
Observation: Floor and wall junctures are not coved by the wall between the kitchen and the dry storage area.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the reach-in refrigerators by the back entrance of the kitchen is less than 10 Foot candles.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles, ceiling tiles, wall by the 3dr glass dry product refrigerator is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/06/2014 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A follow up inspection will be conducted to ensure all critical violations have been permanently corrected.
Hand washing is essential in the prevention of food borne illness. I have provided educational information on hand washing in various languages.
An equipment log has also been provided to ensure refrigeration unit is maintaining ambient temperature of 41F or below.
Keep track of the daily ambient temperature on the log and provide it at the next inspection.
Dishmachine: Chemical
- 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.
Correction: EMPLOYEES MUST WASH HANDS AFTER TOUCHING ANY BODY PARTS, SUCH HAS NOSE, HAIR AND BEFORE PUTTING GLOVES ON. 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. EMPLOYEE WASHED HANDS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: COVER DRINK WITH A LID AND USE A STRAW.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.
- Unpackaged Food Not in Contact with Undrained Ice (corrected on site)
Observation: The following unpackaged food (RAW FISH) was found stored in direct contact with undrained ice held overnight.
Correction: Unpackaged food may not be stored in direct contact with undrained ice. Employee discarded fish.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linens (i.e. aprons, towels, table cloths) found used in direct contact with the following food item(s): WET LINENS COVERING LETTUCE IN 3DR TRUE REACH IN REFRIGERATOR, WALK IN COOLER AND NEWSPAPER LINING BASKETS OF FRIED FISH.
Correction: Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. FOOD WAS DISCARDED.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. OBSERVED RICE CAKES PREPARED OVER A TRASH CAN.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. EMPLOYEE REMOVED FOOD FROM THAT LOCATION ONTO A PREPARATION TABLE.
- 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: Continental 2dr refrigerator: Raw fish 48F, Bean sprouts 48F
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. EMPLOYEE DISCARDED PRODUCT.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs. Continental 2dr refrigerator 54F- raw shelled eggs 53F
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 DISCARDED, REFRIGERATION UNIT WILL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOOD.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN TRAYS USED AT THE RICE CAKE STATION.
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. DISCONTINUE USE OF WOODEN TRAYS.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: COOLER FOR HOLDING RICE CAKES DURING PREPARATION AND REFRIGERATION UNITS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: bins used at the rice cake station are not sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean POTS, PANS ARE STORED ON THE FLOOR BEHIND 3 GLASS DOOR REFRIGERATION UNIT AND stored in an manner that exposed the item(s) to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-COMPARTMENT SINK AND BY THE COOKLINE is blocked, preventing access by employees for easy handwashing.
Correction: DO NOT PLACE ANY DISHWARE IN THE HANDSINK. IT IS ONLY FOR HAND WASHING. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the THREE COMPARTMENT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved by the wall between the kitchen and the dry storage area.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the reach-in refrigerators by the back entrance of the kitchen is less than 10 Foot candles.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles, ceiling tiles, wall by the 3dr glass dry product refrigerator 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 kitchen floors, walls, ceiling is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
04/23/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided a copy of the employee health policy in various languages.
Increase cleaning frequency, especially underneath equipment in the kitchen, walls, and floors.
Repair walls in the kitchen.
Dishmachine: Chemical sanitizer
- 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN BEVERAGES STORED AT FOOD PREP AREA.
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. EMPLOYEE COVERED BEVERAGE WITH A LID AND USED A STRAW.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.
OBSERVED RAW BEEF STORED OVER READY TO EAT BEAN SPROUTS AND VEGETABLES IN WALK IN COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. EMPLOYEE REMOVED RAW BEEF AND PLACED BELOW READY TO EAT PRODUCTS IN THE WALK IN COOLER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: RICE 95F IN WARMER.
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. ALL RICE CONTAINERS WERE DISCARDED.
|
12/06/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
PROVIDED AN EMPLOYEE HEALTH POLICY IN KOREAN.
Water Heater: STATE SANDBLASTER
Model: SBD 111 4NE
BTU:
GPH:
Dishmachine: CHLORINE SANITIZER
- 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)
- 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: Containers of flour, sugar, salt, spices, sauces.
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.
- 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: Rice 123F
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. EMPLOYEE HEATED RICE UP TO 165F THEN IS HOT HOLDING AT 135F
- 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: in Continental reach in refrigerator: Raw fish 55F, Cooked 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. Employee quickly cooled down and placed in a refrigeration unit that is working.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units: True 3 dr reach in cooler at the front that stores kimchi, 1 dr upright freezer in the kitchen, True 3 dr reach in cooler in the kitchen that stores egg, fish cake, are 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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items such as food processing equipment, coolers that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
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
Observation: Observed that the floor and walls in the kitchen, and the refrigeration units door handles are need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
07/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nak Won Restaurant, 7315 Little River Turnpike, Annandale, VA 22015 »