The purpose of today's visit was to conduct the second routine inspection at this facility after a change of ownership. EHS provided CFM with and discussed various handouts in English and Chinese to serve as future references.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: -------dried peppers placed on top of spicy fish & vegetable soup.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ----------raw shrimp observed thawing while soaking in a container of water, sitting inside of the three compartment sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DISCUSSED WITH MANAGER AND COLD RUNNING WATER TURNED ON.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front area being used to store a tea pot.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM AND MOVED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at either handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. RESTOCKED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at either handwashing sink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/02/2015 | Routine | |
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw meat was observed stored above vegetables and cooked food inside 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: beef soup, cooked pork, and cooked chicken.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Food Labels / Labeled According to Law
Observation: Food containers that contain hard to identify foods were not labeled to identify contents.
Correction: Unmarked food containers that have hard to identify foods must be labeled properly to identify contents.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s):Storage of food supply off the floor on the cookline.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of single service containers were stored on the floor directly.
Correction: Store single service items such as paper cups,paper/styro foam plates off the floor to protect therm from contamination.
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12/04/2014 | Routine | |
**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 ten (10) days. 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 2dr true refrigerator, walkin
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: all refrigeration units gaskets
Correction: Clean/replace gaskets on all your refrigeration units. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the caulking around the 3 vat sink stainless wall in cracked 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 floosr around the water heater, grease trap, 3 vat sink are 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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10/07/2014 | Pre-Opening | |
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