This visit was made to conduct a follow-up inspection fo food storage in the refrigeration units. Since the last inspection great improvements have been made in separating raw and ready-to-eat foods in the establishment.
Please continue to ensure staff are properly storing foods.
* Note- Repeat violations within a 12 month period are subject to civil penalties of $100-$500.
No violation noted during this evaluation. | 03/01/2016 | Follow-up | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Foods shall be stored to minimize the potential for cross contamination. Raw foods shall not be stored above ready-to-eat foods (ex. raw meats over vegetables or cooked foods) and raw animal foods shall be stored according to cook temperatures (ex. fish over beef over chicken)
2) Hand sinks shall only be used for hand washing and for no other purposes.
3) Foods that are being kept with time rather than temperature control for safety shall be marked or otherwise indicated when they leave temperature control. They should be marked to be discarded after 4 hours.
NOTE - Warning tickets issued for 3-302.11(A)(1) and 3-302.11(A)(2). Both items raw over ready-to-eat and raw over raw food storage were repeat violations from September 25, 2015. Future violations within 12 months will be issued civil penalties of $100-$500. Guidance materials were given and posted. Had a discussion with FPM concerning this. Follow-up inspection will be conducted on Friday (2/26/16) to determine compliance.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken and raw shrimp stored above sauces and cooked rice in the 2 door reach-in refrigerator.
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. (Discussed importance of keeping these items stored correctly, provided alternatives ways to store them. FPM corrected).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:raw chicken stored over raw shell eggs and raw shrimp.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (Discussed ways to rearrange unit with FPM to help eliminate this issue. Cook relocated items).
- 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 being used as a control was 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.
Correction: Food item(s) for which time rather than temperature is being used as a control shall 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. (FPM was able to tell me what time items came out of temperature control. Food was labeled with time).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station beside the prep sink is being used for purposes other than washing hands. (Observed a strainer in the sink with food debris).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Discussed only using the sink as a hand sink with employees. Strainer was removed).
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02/22/2016 | Risk Factor | |
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Whole shell eggs were improperly stored above the produce in the reach-in refrigerator. The whole shell eggs were relocated to the bottom shelf during the inspection.
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 Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: the chicken and beef were improperly stored in the same container in the walk-in freezer. The FPM separated the food items during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Thawing / Approved Methods (repeated violation)
Observation: Observed improper methods used to thaw food. Beef was improperly stored at room temperature on the 3 compartment sink drainboard.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: roasted duck.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared 9/23/15 they shall be date marked with a "use by" date not exceeding 9/29/15.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: the lettuce and noodles were not discarded after 4 hours. Foods were discarded 9/25/15.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: clean equipment was found stored on top of the grease trap.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the three compartment sink is spraying water.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Provide pest control.for fruit flies at the bar.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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09/25/2015 | Routine | |
Warning Ticket Numbers 04561 and 04562 were issued for the violations 2-4011.A (Employees' open drinking containers are improperly stored.), 3-501.16(A)(2) (Temperature controlled food was not 41°F or below.) All repeat violations from March 12, 2015 inspection.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper storage of wet wiping cloths on counter tops between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Time as a Public Health Control/ Written Procedures Available (repeated violation)
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): red curry.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: A wok, sheet tray, and large pots were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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06/26/2015 | Follow-up | |
- 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. (kitchen) Open drinking cups were discarded during the inspection.
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 item
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken wa improperly stored above beef in the reach-in freezer. The chicken was relocated below the beef in the walk-in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths on counter tops between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. A bus pan of chicken was improperly placed on top a trash can. The chicken was removed during the inspection.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. Shrimp were improperly defrosting in standing water. EHS instructed FPM to defrost under COLD running water.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut lettuce 72°F held at room temperature. The lettuce was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Time as a Public Health Control/ Written Procedures Available (repeated violation)
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): red curry.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: A wok, sheet tray, and large pots were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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06/25/2015 | Routine | |
Provide a long term solution to the uncovered ice at the bar.
Do not reuse white vinegar containers to stored lemons..
Utilize the Food Safety binder to store Pest Control invoices.
Great improvement keep up the good work.
Repeat violations are subject to fines.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: the handle of the ice scoops were improper laying on the ice.
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.
- Handwashing Sink / Refuse Container Required (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sinks.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
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03/26/2015 | Follow-up | |
Repeat violations are subject to fines.
- 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 utensil, or after engaging in any activity that could contaminate the hands. Employee failed to wash his between handling clean and soiled dishes, and between handling raw meat and produce. I instructed employees when to wash their hands.
Correction: ALL food employees shall be washing 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 foodborne illness.
- 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. (kitchen) Open drinking cups were discarded during the inspection.
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 item
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above peppers in the make table refrigerator. Raw shrimp was improperly stored with cooked chicken at the 3 compartment sink. The peppers and the cooked chicken was relocated during the inspection.
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 Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken was above the beef (walk-in freezer), and beef was above squid (reach-in freezer).
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: salad shells (kitchen), washed sliced produce (walk-in refrigerator), spring rolls (reach-in refrigerator), and ice at the bar. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: the handle of the ice scoops were improper laying on the ice.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The rice in the dry storage area and several cases of food in the walk-in freezer were stored on 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.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. Improper methods used to thaw shrimp were improperly defrosting in standing water and at room temperature. Shrimp were placed under cold running water.
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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: mussels. The mussels were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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): raw shell eggs, fried tofu, chicken broth, panang curry with chicken, cooked flat noodles, and bean sprouts.
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.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: prep table, the microwave oven, and make table refrigerator.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Raw beef was in preparation on the prep table with red peppers. The table was not washed rinsed or sanitized between use for each product.
Correction: Equipment food-contact surfaces and utensils shall be cleaned each time there is a change from working with raw foods to working with ready to eat foods.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single service to-go containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and single service containers shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sinks.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice under the storage shelves in the dry storage area. Clean the area and provide pest control.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. The pink detergent was not labeled in a small plastic container.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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03/12/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk factors/ public health intervention violations were observed: Poor personal hygiene, Employee Health Policy, and Cross Contamination of raw animal products and ready-to-eat foods.
Note: Provide pest control for possible mice in the dry storage area.
No violation noted during this evaluation. | 12/10/2014 | Training | |
This visit was made to conduct an epi investigation. Bean sprouts come from NEW FAR EAST, 1232 Mont Olivet Rd. NE, Washington, DC, 202-546-8033.
They have gotten their bean sprouts from this vendor since opening, and the other 3 locations for this owner get their bean sprouts from them as well (Dupont Cir, Kingstowne, Ashburn)
No violation noted during this evaluation. | 11/24/2014 | Other | |
1. Discussed the 2013 key changes on the Food Code.
2. Handed the Food Safety binder tot he FPM.
3. Hand wash demonstrated properly.
4. Added Salmonella non-typhoidal on the Big 5 list.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Inside the walk-in and dry storage.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Breaded chicken in the walk-in and sauces in the Maximus.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers of spices are observed reused for the storage of storing cashew nuts.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Ice machine interior.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner due to mop rack provided.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects. Install mop rack.
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08/29/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:Pork at 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/24/2014 | Risk Factor | |
Provide an English translation of your food temperatures for the 4 hour time as a public health control.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:beef, pork, chiacken, mussels, and shrimps.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: fried chicken and cooked noodles.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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: cardboard liner inside the walk-in shelving unit.
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less.3 door unit infront of the cookline at 45F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean clam shell styrofoams were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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03/21/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
-Food establishment has an established policy for Time as a Public Health Control for the following food items
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw foods. Observed beef thawing on the counter top, still frozen.
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.
- 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 being used as a control was not properly 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: two containers of chicken broth, bean sprouts, and cooked flat noodles.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Corrected by marking the above noted food items with a sticker to indicate the time that is 4 hours past the point in time when the food is removed from temeprature control.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handsink across from the dishmachine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by re-stocking the paper towel dispenser.
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12/10/2013 | Routine | |
This visit was made to conduct a follow-up inspection. Owner would like to use Time as a Public Health Control for the following food items: raw shelled eggs, deep fried tofu, chicken broth, panang curry with chicken, cooked flat noodles and bean sprouts. Owner completed form to use Time as a Public Health Control and will keep a copy at food facility. Form on file at Alexandria Health Department.
Food facility will cook chicken broth, panang curry with chicken and flat noodles at 10:30 AM and 4:30 PM each day. At 11:00 AM the above food items will be removed from temperature control and a clock will be used to monitor the four hour time limit. After the four hours is complete all remaining food listed on form will be discarded.
No violation noted during this evaluation. | 09/30/2013 | Follow-up | |
This visit was made for training purposes. Employee health, when to wash, proper cold holding, and cross contamination were discussed.
Handouts provided - cold holding logs, Employee Health fact sheet in Thai, and cross contamination in Thai.
No violation noted during this evaluation. | 08/28/2013 | Training | |
This visit was made to conduct a risk assessment evaluation. At the time of the inspection, this facility had adequate cold holding temperatures. The following items require attention:
1. The expectation for employee health is that all employees know the reportable symptoms and the big five illnesses.
2. All Potentially hazardous foods (PHFs) shall be kept hot at 135F or above or cold at 41F or below. Storing foods in the danger zone between 41F-135F increases the risk for foodborne illnesses.
3. Food workers must know when to properly wash their hands. Hands shall be washed:
-during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
-when switching between working with raw food and working with ready-to-eat food
-before putting on gloves for working with food
-after touching bare human body parts
-after using the toilet room
-after couching, sneezing, smoking, eating, or drinking
-after handling soiled equipment or utensils
-during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
-after engaging in other activities that contaminate the hands
All handsinks shall remain easily accessible and supplied with warm water, soap and paper towels in order to prevent foodborne illnesses.
4. Only food storage allowed in the office shall be beer, liquor, and wine. Observed raw shell eggs and cooked noodles in the office without adequate temperature control. Do not store any food in the office. Access to the office by health department personnel was limited by PIC.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: observed employee did not know all reportable symptoms or the big five illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (repeated violation)
Observation: Food employees failed to wash their 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.
1. Observed food employee peeling raw shrimp and go to the dish machine to remove clean dishes from the dishwasher without taking off his gloves and washing his hands.
2. Observed food employee leave kitchen with gloves on and then return without taking off dirty gloves and properly washing his hands before going back to cutting produce.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by having food employees properly wash their hands before changing jobs and returning back to work.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils:
-observed two open coffee cups stored on the prep table and serve shelf across from the cook-line
-observed a water bottle on the sauce stand at the cookline.
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.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Plastic bowls used to scoop out bulk food: flour, salt, cornstarch.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Corrected by removing the plastic bowls.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation:
1. Observed raw breaded salmon stored on the shelf above lettuce/tomato garnishes.
2. Observed a metal container holding green leaf lettuce turned sidways directly on top of raw beef and chicken in the top insert of the prep refrigerator accross from the cookline. Green leaf was in direct contact with raw beef and chicken.
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. Corrected by moving the raw salmon to the bottom shelf away from all ready-to-eat foods and discarding the green leaf.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken red curry (119-125F) in two saucepans on grill and chicken broth w/bones (114-121F) in saucepan on stove top without a heat source.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by reheating the red curry sauce and broth to 165F.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked chicken and noodles.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on July 1, they shall be date marked with a "use by" date not exceeding July 6.
- Handwashing Sink / Accessible at All Times
Observation: Serving trays stored in the bar handsink preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: No hand soap provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: No paper towels provided at the bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Two bottles of RAID stored in the dry storage area in the kitchen.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Corrected by discarding the RAID bottles.
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07/29/2013 | Risk Factor Assessment | |
Visit to conduct hand washing training. All team members were able to demonstrate correct hand washing technique by the end of the session.
No violation noted during this evaluation. | 04/02/2013 | Training | |
This visit was conducted to complete a risk factor based food safety evaluation. It was disappointing to see that hand washing issues were still occurring on site.
1. Ensure that frequent and thorough hand washing and glove changing is occurring, especially after handling raw food and before handling cooked foods. A $50 ticket has been issued today due to this being a repeat finding (Dec, 5 2012, July 6, 2012) Ticket number F-13-04308 (2-301.14(A)).
2. You must ensure that bean sprouts are stored at the correct temperature. This is the second occasion where bean sprouts have had to be discarded as they were stored above 41
°F
. A further contravention will result is a civil penalty ticket being issued.
3. Ensure that the plastic baskets are washed, rinsed and sanitized after each use, as dedicating colors to activities is not working at your site. Serious cross contamination risks were observed repeatedly during your evaluation today.
4. The manager was co-operative and helpful in addressing issues raised.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Food handlers were observed handling raw food and then ready to eat foods with no hand washing in between.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw chicken was observed stored over vegetables in the prep cooler and raw beef was observed stored over bread and vegetables in the walk-in cooler.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures:Sauces on the line were observed store on the grill top with no source of warming. Chicken curry was observed at 116°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: 2 large bags of bean sprouts were observed at 50°F and 54°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded). Ensure that these are being received at the correct temperature from your supplier.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Plastic basket were observed being used to portion ingredients including beef, chicken, shrimp and vegetables with no cleaning in between.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the line area is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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03/20/2013 | Risk Factor | |
This visit was completed to conducted a risk factor based food safety evaluation. This type of evaluation focuses on the critical aspects of food safety:
1. You must ensure that all your team members are familiar with your employee health policy. On questioning team members, none could list the Big 5 illnesses. I will revisit within the next 10 business days to assess compliance with this matter.
2. At the start of the inspection, there was not a CFM on site. Ensure that there is a CFM on site at all times.
3. Some progress had been made since the last evaluation, which was pleasing to see.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:On discussion with kitchen team, no one was able to list the Big 5 illnesses or list the symptoms of foodborne illness.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before putting in clean gloves.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw chicken was observed stored over lettuce in the line cooler.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Bean sprouts were observed stored at 53°F in the walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: There was no hand towel available at the hand sink in the entrance preparation area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/05/2012 | Risk Factor Assessment | |
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