Sigma is the supplier. Beef, shrimp, and chicken is received raw, frozen and thawed prior to cooking. No cooling of hot foods
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. EHS observed on-line training that included only reportable symptoms
Correction: PIC stated he believed it also covered reportable illnesses but could not locate that slide. Observed employee health information posted
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08/20/2015 | Risk Factor | |
7 total Serve Safe certified employees. Temperatures taken every 2 hours. Temperature logs observed. Only item held over for 24 hour use is rice. Grilled chicken teriyaki is raw product. All other frozen product. Discussed Employe Health . Needs Foodborne Illness and Exposure info on Training documentation.
No violation noted during this evaluation. | 06/10/2015 | Routine | |
Sigma Foods is the supplier. Proteins are received raw, frozen and thawed under refrigeration prior to cooking. Rice is made daily, hot held overnight
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC stated employees are trained on-line. EHS observed on-line employee health policy, which included reporting only diarrhea, vomiting and sore throat with fever. EHS observed Form 1B posted but not signed.
Correction: Recommend maintaining a means to verify employee health training. Recommend amending current on-line policy to include reportable foodborne illnesses, exposures, and symptoms including jaundice. PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
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08/14/2014 | Risk Factor | |
All managers are Serv Safe certified. Chicken, beef, and shrimp are received raw and frozen. Chicken and beef thawed in WIC, shrimp is cooked from frozen state. Liquid pasteurized eggs used. Hot held foods on time and temperature control. Hot foods discarded
- Critical: Employee Health*
Observation: Observed employee health policy not include informing employees to report to the PIC certain diagnosed, or exposures to diagnosed, foodborne illnesses. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Online training included only information on reporting vomiting, diarrhea and sore throat with fever.
Correction: Recommend adding the 5 reportable foodborne illnesses and associated symptoms to the employee health policy so that employees are informed of their responsibility to report these illnesses. The license holder should require employees or applicants to report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided Form 1B and OEHS Guidelines.
- Gloves - Use Limitation (corrected on site)
Observation: Observed improper glove use. Observed employee use glove to handle lid contaminated with raw chicken and then proceed to touch handles of clean cooking equipment.
Correction: Recommend discarding the gloves after handling/ touching any raw animal food and/ or whenever gloves become contaminated.
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05/23/2014 | Routine | |
All proteins are received raw, frozen and thawed in the walk in cooler. No cooling
No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
Chicken, beef and shrimp dishes served. All proteins are received raw/ frozen and cooked directly from frozen. Dark chicken is received pre-cooked. Hot held foods are discarded
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use
Correction: observed several wet wiping cloths stored on the counter in between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed raw beef cold holding at 55 F in the prep reach in cooler. PIC discovered this unit had lost power (only other food in the unit was raw vegetables and raw chicken that was at the proper temp.). PIC stated the raw beef had been removed from the walk in cooler and placed in the prep unit 1 hour prior.
Observed cooked chow mein noodles cold holding at 53 F. PIC was not aware how long these had been cold holding > 41 F.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding above 41 F for 4 or more hours. PIC discarded the chow mein noodles and relocated the raw beef to the walk in cooler. Recommend ensuring that the prep unit has reached the proper cold holding temperature before storing TCS food in it.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed numerous dishes/ equipment stacked while wet after cleaning and chemical sanitization.
Correction: Recommend that items are allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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06/14/2013 | Routine | |
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