The purpose of this visit was to conduct a risk factor assessment.
NOTE:
- Provided a date marking information handout. Observed the food items were date marked incorrectly.
- Advised to store small portion of food items (Yellow curry) in the prep refrigerator to prevent cold holding violations.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Cooked egg (44F) in the walk-in refrigerator.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Food item was discarded voluntarily.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yellow Curry (54F) in the True 2-DR Prep refrigerator and Peanut curry (44F) in the Walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded voluntarily.
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07/28/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Demonstrated how to set up chlorine sanitizer sink at the 3-vat sink. Demonstrated how to set up sanitizer bucket. Use the chlorine test (existing) kit to check the solution.
- Be sure to use correct test strip.
- 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: Green curry sauce (3) (46F).
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. Food item was moved to walk-in.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no quaternary test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit. Suggested the operator to buy quaternary test kit.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator was not using correct sanitizer test kit. Observed the operator was using Chlorine test kit to test Quaternary Sanitizer solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Suggested to use a Quaternary Test kit.
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02/10/2015 | Routine | |
The purpose of this inspection was to conduct a risk factor assessment. Quaternary ammonium sanitizer in dishmachine/wiping cloth bucket: 200/300 ppm. The following good retail practices discussed during the inspection: 1) cooling methods, 2) Grease extractors must be cleaned as often as necessary to prevent accumulation of excessive grease. 3) Grease accumulating on wall immediately outside of exhaust hood, have hood function checked.
- 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: Bean sprouts/cooked tofu in 2 dr prep cooler top.
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: Cooked eggs cooling in top of prep cooler appeared to raise temperature of surrounding food itmes. Eggs removed to ice bath, and food items returned to acceptable cold hold temperatures.
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08/07/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium concentration final rinse dishmachine/ wiping cloth bucket: 300250 ppm.
- 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: Cooked tofu strips in 2 dr prep cooler/ raw bean sprouts on shelf next to walk burner. (60/68 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 tofu strips and relocated bean sprouts to a cooler.
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02/27/2014 | Risk Factor | |
Teh purpose of this visit was to conduct a routine risk assessment. Quaternary ammonia concentration in wiping cloth bucket: 300 ppm.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: True 1 dr UR freezer.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the exhaust hood over the cookline in the is in need of cleaning. Grease extractors appeared to be clean, but grease was collecting around the edges of the hood.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
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10/24/2013 | Routine | |
The purpose of this visit was to conduct a training standardization exercise.
No violation noted during this evaluation. | 06/06/2013 | Training | |
The purpose of this inspection was to conduct a risk factor evaluation. Chlorine concentration final rinse dishmachine:100 ppm. Walk-in cooler had been entered frequently immediately prior to inspection elevating ambient and some food temperatures. Ambient temperature and food temperatures in cooler were restored to acceptable levels wihtin 1/2 hour of initial readings.
- 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 chicken (2x), raw beef, raw pork,cooked tofu in walk-in cooler 42,45/44/46/44/45. NOTE: It was determined that food had been out of temperature for less than four hours. Food was iced to quick chill to required cold hold temperature. Final temperature after icing (within 30 minutes of initial temperature) chicken/beef: 39/38.
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.
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06/04/2013 | Risk Factor | |
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