The purpose of today's visit was to conduct a routine inspection. Please fax or email the third party pest control service after the service is conducted as scheduled on Friday, February 5, 2016. EHS observed great improvement in the area of proper equipment temperatures and proper cold holding temperatures of potentially hazardous foods. Please continue to maintain foods at the proper cold or hot holding temperature. EHS provided Owner/CFM with and discussed the following handouts: time as a public health control.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------observed scoop used for rice being stored sitting in a container of cold water (45F). Bottom of container was observed partially full of rice.
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. CONTAINER AND SCOOP WERE CLEANED AND SANITIZED IN THE DISHMACHINE.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:--------raw shell eggs, raw bean sprouts and tofu.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ALL ITEMS WERE MARKED WITH START AND END TIME.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control flies. Observed several flies in the three compartment sink area, near clean utensil shelving and near area being used for food preparation.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. OWNER/CFM CALLED AND SCHEDULED A THIRD PARTY PEST CONTROL SERVICE FOR FRIDAY, FEBRUARY 5, 2016 DURING THE INSPECTION.
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02/02/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please note that 3-501.16(A)(2)(a) Cold Holding of Potentially Hazardous Food at 41F or less was observed out of compliance today and at the last five routine/risk factor assessment inspections on March 11, 2015, July 30, 2014, April 8, 2014, July 31, 2013 and January 16, 2013. Please note that the Beverage Air 2DR prep cooler was observed holding at 41F when the facility first open. It is recommended that the temperature be adjusted to hold in the 30'sF to allow that temperature of food to stay at 41F or below during busy times. Please do not store food on top of prep top containers as seen today. Food stored above the prep top fill line will not maintain 41F or below. As discussed at the last inspection, please implement Active Managerial Control practices to maintain cold holding corrected in the short and long term.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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 panang curry at 53F after cooling over 10 hours in the Walkin Cooler.
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. DISCARDED
- 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:
1) Cooked tofu at 50F in Kelvinator 2DR prep cooler,
2) Spring rolls with cooked filling at 50-57F in Beverage Air 2DR prep cooler,
3) Panang curry at 43F, Cooked grounded chicken at 43F and Green curry at 43F in the Beverage Air 2DR prep cooler.
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. ITEMS 1 AND 2 WERE DISCARDED, ITEMS 3 WERE MOVED TO WALKIN COOLER TO RAPIDLY CHILL.
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09/28/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM/owner with and discussed handouts on the following topics: cooling methods Thai and English, cooling log, time as a public health (as future option), Food for Thought Newsletter titled How Cold Is It, Equipment Monitoring Log, Food Temperature Log and Active Managerial Control. Please note that 3-501.16(A)(2)(a) Cold Holding of Potentially Hazardous Food at 41F or less was observed out of compliance today and at the last four routine/risk factor assessment inspections on July 30, 2014, April 8, 2014, July 31, 2013 and January 16, 2013. Also please note that 4-501.11(A) Equipment/Good Repair/Operation was been observed out of compliance today and at the last three routine/risk factor assessment inspections on July 30, 2014, April 8, 2014 and July 31, 2013. Enforcement action and/or methods of long term compliance will be discussed with the Environmental Health management team and a follow-up inspection will be conducted the week of March 16, 2015. Please repair the Beverage Air 1DR Display Cooler and continue to not store any potentially hazardous foods in the unit until it is capable and verified to hold at 41F and below. Confirmation of the repair will occur at the follow-up inspection. It is highly recommended that food and equipment temperature logs be maintained every 2-3 hours starting from opening to verify that food and units are holding at 41F or below. Maintaining Food and Equipment Temperature Logs are good examples of Active Managerial Control practices.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.----------Observed food employee wearing single-use gloves, rinse gloved hands at handsink.
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. NO RAW MEAT CONTAMINATION OCCURRED, HOWEVER EHS DISCUSSED WITH CFM THAT IF SINGLE USE GLOVES BECOME SOILED WITH A SAUCE OR OTHER FOOD ITEM, SINGLE-USE GLOVES ARE NOT BE WASHED BUT REMOVED AND CHANGED. HAND WASHING BETWEEN GLOVE CHANGES IS REQUIRED IF CONTAMINATION OF GLOVES OCCURRED
- 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 red curry at 45F after cooling over 12 hours in Kolpak Walkin Cooler.
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. DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Chicken cooked and cut one hour prior being held in prep top with frequent opening. Cooked cut chicken temperature was at 78F,
2) Red curry cooked one hour prior being held in a cooler that was holding above 50F. Red curry temperature was at 89F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:
1) Raw bean sprouts at 44F sitting out at room temperature,
2) Cut tomato at 50F in Beverage Air 1DR Display Cooler,
3) Chicken broth at 51F sitting out at room temperature.
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. ITEM 1 & 3 RELOCATED TO COOLER HOLDING BELOW 41F DUE TO SHORT TIME FRAME AT ROOM TEMPEREATURE. ITEM # 2 WAS DISCARDED SINCE ITEM WAS CUT YESTERDAY AND HAS BEEN IN ITEM OVERNIGHT.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------------Beverage Air 1DR Display Cooler observed holding at 48-50F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged:
1) Kolpak Walkin Cooler,
2) Beverage Air 1DR Display Cooler.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front near dish machine being used to rinse lettuce in a strainer bowl. Observed back handsink being used to fill container of water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/11/2015 | Routine | |
| No violation noted during this evaluation. | 08/13/2014 | Follow-up | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. (opened beverage containers removed from location).
- 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: satay sauce =119-F
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.(reheated to 166-F)
- 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: crispy chicken sauce=45-F, red curry = 45-F, yellow curry = 45-F, white skin sliced cooked chicken=45-F, raw shrimp = 45-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. ( All items were relocated to the walk-in cooler).
- 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 / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar and in the kitchen are being used to store small utensils and for dumping ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. (Ice cup and ice removed from both sinks during the inspection)
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07/30/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/18/2014 | Follow-up | |
- 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.
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 / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-pin freezer and walk-in refrigerator..
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.
- 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: satay sauce=125-F
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. (reheated)
- 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: steamed sliced chicken=70-F, raw cut meat =52-F, cut raw chicken =52-F, sliced tomatoes=52-F, tofu=48-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._discarded)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: sauces, broths, and other cooked foods in the walk-in refrigerator.
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. (date marked accodinbgly).
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Two-Door cookline prep table refrigerator (first unit)
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior of refrigerator located at the bar.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerators more often (cleaned)
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the stoves at the front and back kitchens.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. Clean equipment surfaces more frequently.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The outside surfaces of food tubs and equipment in the kitchen are soiled with stain and debris. The pipes under the hand sinks and behind the syrup rack are soiled with residue and dirt.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. thoroughly clean equipment surfaces properly and more frequently creating unsanitary conditions and attracting pest
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Styrofoam containers were found stored unprotected /exposed between two refrigerators in the cooking area.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep the Styrofoam containers in plastic bags or other protective means. (discarded)
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under equipment and the walls in the kitchen and ware washing areas are in need of cleaning.debris noted on the floor along the wall bases.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor under shelves, refrigerators, prep tables, under cooking equipment and throughout to prevent attracting pests..
- Ventilation Systems, Shall Be Clean
Observation: Thew vents on top of the refrigerators are very dusty and in need of cleaning.
Correction: Clean all vent units located on the refrigerators frequently to prevent dust build-up and prevent the dust from becoming sources of contamination.
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04/08/2014 | Routine | |
- 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: 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: scallop =59 - F, raw shrimp = 57-F, tred curry = 48-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. (relocated)
- 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:roasted duck, cooked curry sauces.
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.
- 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: Two refrigerators on the cookline (first and center units).
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Upright refrigerator on the end of the cookline . The compressor at the top of the refrigerator is very dusty. The shelf under the microwave oven on the cookline table has debris build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Maintain the compressor surfaces in clean condition at all times. Clean under the microwave on the cookline shelf frequently to prevent debris accumulation.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled and need cleaning.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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07/31/2013 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered food containers noted in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the 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.
- 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: vegetable rolls=48F
Correction: white skin c chicken =44F.
- 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor in the walk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Soap , Windex, and other cleaning chemicals noted next to cleaned pots and next to food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. keep all toxic chemicals away from food contact utensils, equipment and food to prevent contamination.
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01/16/2013 | Routine | |
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