- 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 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 shell eggs stored above sauce in the walk-in refrigerator. Raw chicken above cooked ribs in 1DR undercounter refrigerator and raw chicken thawing on the drainboard at 3-vat sink which could drip in the sanitizer water.
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. Note: Moved the raw chicken and washed, rinsed and santized the sink. Rearraged chicken and eggs in refrigerators.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered dry rice under prep table (table used to prep raw meats). Also, observed bean sprout and tofu uncovered stored under a shelf with lot of debris hanging down that could drop in food.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Covered all items.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken thawing at room temperature on drain board at 3-vat sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Food Contact Surface/Resists Chipping & Scoring (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not resistant. Observed a chipping spatula.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Note: Discarded.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Employee washed a knife used for raw shrimp and just dipped in soap and rinse solutions. Did not sanitize the knife.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Prepared sanitizing solution after moving raw chicken.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the @EQUIPMENT@ piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Cold water faucet for the handsink is not functional.
Correction: A plumbing system shall be maintained in good repair.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped cockroaches were found in the control devices under the 2 door upright freezer.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the shelves inside the walk-in refrigerator has dust and debris accumulation that can contaminate the food. Dust on ceiling, walls, hood above the soup steam table in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/21/2016 | Routine | |
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- 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 pooled eggs above produce--prep refrigerator (both), raw chicken above tofu--walk-in refg.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives in between equipment.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic with oil 62F--prep cart. Fried chicken x2 45F, pork--44F--2DR prep top refg.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Put inside the refrigerator.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Shelves inside the prep refrigerator and inside the walk-in refrigerator are rusted and dusty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Cold water faucet for handsink near cookline is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Protective shielding for the ceiling light near the back door is broken.
Correction: Please fix or replace the shielding.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at both handwashing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/20/2015 | Routine | |
REMINDERS and RECOMMENDATIONS:
1) Please check receiving (when delivered) temperatures of potentially hazardous foods, especially bean sprout and tofu. It should be delivered at 41F or below.
2) Monitor cold holding temperatures at least 3 times a day and maintain a log. Adjust all refrigerators to 36F during summer.
3) Monitor sanitizing practice and use wet wiping (sanitizer buckets on prep line).
4) Do not store food on floor or in places where it can be contaminated. Keep can opener and knives clean.
5) Monitor cooling methods. Handouts provided in English and Spanish.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed that the middle sink is used for sanitizing and they rinse it after santizing.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- 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. Note: They cook the fried chicken and rice and noodle again, but observed employees using bare hands to handle these foods.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef above cooked spare ribs in 1DR flat top refg. Liquid eggs above cooked shrimp 3DR prep refg. Raw shell eggs above bean sprout--walk-in refg.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives in between refrigerators.
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.
- 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. Note: Put in sanitizer solution.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed bus pan (covered) of raw chicken stored under 3-vat sink, on grease trap.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: fried chicken cooling in deep bus pans, rice cooling in deep metal bowls. Noodles and wings cooling in deep container with cover on.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic with oil 90F--prep cart. Fried chicken 47F and 45F--3DR prep top. Bean sprout 45F, wonton 47F--walk-in refg.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Add ice to sprouts. Put all items inside the refrigerator.
- 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: cooked spare ribs prepared yesterday morning not dated.
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: prep refrigerators at cookline.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: hand washing sink at cookline has damanged caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves in all refrigerators including walk-in refrigerator. Also, observed tape around the broken rice warmer. (remove tape every day).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Hand washing sink faucet is loose.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door. The screen door and back door has damaged weather stripping.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor around the water heater in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/15/2015 | Routine | |
GOOD WORK!.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink with a concentration of ~<25 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.Corrected to ~50 ppm.
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11/24/2014 | Risk Factor | |
AN INVESTIGATION WAS DONE, REGARDING A COMPLAINT RECEIVED 9-15-2014. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods are not being used to control pests. BOTH FRONT & BACK DOORS WERE OPEN UPON ARRIVAL. DOORS MUST BE KEPT SCREENED OR CLOSED TO PREVENT PEST ENTRY.
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. DOORS CLOSED.
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09/15/2014 | Complaint | |
- 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 utensils, or after engaging in any activity that could contaminate the hands. FOOD SERVICE WORKER & MGR. WASHED HANDS ONLY WHEN ASKED, AFTER TOUCHING RAW BEEF & CHICKEN.
Correction: ALL food employees shall wash 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 of foodborne illness.
- 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: PORK 46-48F & CHIC. DUMPLINGS 51F @ #4.
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 MADE WITH-IN 4 HOURS WERE MOVED TO WALK-IN REF.
- 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: UNIT #4.
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. Fax the required documents, (REPAIR RECEIPT) with-in 2 days, to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME, YOUR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX. THANK YOU.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the WET WASH CLOTHS & 3 COMPARTMENT SINK with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECT SOLUTIONS MADE. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. CUTTING BOARDS UNCLEAN.
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. WASHED, ORAL & WRITTEN INFO. PROVIDED.
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09/02/2014 | Routine | |
This is a follow-up inspection to the routine inspection performed on 2-19-2014. Corrected violations were removed. PLEASE REMEMBER
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken 43F & Shrimp 47F @ #6 - Chicken nuggets 44F & Pork 43F @ #4
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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (repeated violation)
Observation: Observed that clean TAKE OUT CONTAINERS were stored in an manner that exposed the item(s) to contamination. NEXT TO ONLY HANDSINK. INSTALL A SPLASH SHIELD WITH-IN 7 DAYS.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination.
- Exterior Walls and Roofs, Protective Barrier (repeated violation)
Observation: REAR SCREEN DOOR of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter walls and doors of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
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03/13/2014 | Follow-up | |
AS REPORTED FROM THE LAST INSPECTION & AS DISCUSSED TODAY, ALL WORKERS, EVEN THOUGH THEY ARE FAMILY MEMBERS, MUST BE TRAINED AND HAVE AN EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND REFER TO THE PROVIDED (LAST YEAR) EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED. PLEASE FAX THE COMPLETED FORMS TO 703-385-9568 WITH-IN 10 DAYS.
PLEASE REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. THREE COMPARTMENT SINK WASSET UP WRONG AND THE 3RD VAT WAS BEING USED FOR FOOD PREPARATION.
- 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." CFM SAID SHE WOULD PRINTOUT ON-LINE FORMS FOR THE 2 DIFFERENT LANGUAGES NEEDED. PROVIDED TRAINING & LITERATURE.
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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken 44F & Eggs 44F @ #6 - Chicken nuggets 44F & Pork 43F @ #4
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.
- Critical: Food-Contact Surfaces Cleaned between Raw Fruits & Vegetables & PHF(TCS) (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw vegetables and PHF(TCS) foods. BOTH CUTTING BOARDS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned between uses with raw fruits and vegetables and with potentially hazardous foods (time/temperature control for safe food). TRAINING PROVIDED.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean TAKE OUT CONTAINERS were stored in an manner that exposed the item(s) to contamination. NEXT TO ONLY HANDSINK. INSTALL A SPLASH SHIELD WITH-IN 7 DAYS.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the only handsink in use is being used for food prep. (rice in it).
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Exterior Walls and Roofs, Protective Barrier
Observation: REAR SCREEN DOOR of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter walls and doors of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
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02/19/2014 | 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 observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chick. dumplings 51F, Pork dumplings 54F,& Pork 46F @ #4, Chicken 44F & Mushrooms in H2O 44F @ #5
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. Moved to other coolers & turned temp. down.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Nothing date marked in any refrigerator including chicken, beef, pork, home made sauces, etc..
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Provided literature.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth b uckets with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of both cutting boards were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front (1 of 2 in facility) being used store items and not being used. Cold water handle not working.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Repair.
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11/20/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following: (1) Cross contamination, (2) Hand contact with ready-to-eat foods, (3) Handwashing, and (4) Maintaining a clean food establishment. CRITICAL SANITIZER THREE COMPARTMENT SINK AND WET CLOTH CONTAINER WERE NOT SET UP AS REQUIRED. THREE COMPARTMENT SINK WASH WATER AND SANITIZER WATER MUST NOT DRAIN OUT MINUTES AFTER SETTING THEM UP. BOWLS WITH RAW MEAT ON TOP RIM MUST NOT BE USED TO TRANSPORT RAW MEATS FROM PREP-COOLER TO STOVE AND THE SAME HANDS USED TO HANDLE STYROFOAM CONTAINERS FOR CUSTOMERS. IMPROPER HAND WAHING AND LACK OF HAND WASHING WAS OBSERVED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: DUMPLINGS @ #4
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: MOST UNITS HAD NO WORKING THERMOMETER AND STAFF WAS UNAWARE OF HOW TO CALIBRATE THE HAND HELD ONE THEY HAD.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PURCHASE THERMOMETERS.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: HOOD OVER STOVES AND BEHIND HAND SINK.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. RECAULK AFTER CLEANING/SANITIZING.
- Equipment / Table Mounted / Space / Seal (corrected on site)
Observation: The table-mounted @EQUIPMENT@ is not installed in a manner that allows for proper cleaning of the unit or the area around it.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being sealed or elevated on legs.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) ON BOTH PREP-COOLERS are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. AFTER RESUFACING OR REPLACEMENT, REGULARLY, CLEAN/SANTIIZE THEY SURFACES.
- Physical Facilities Good Repair
Observation: Observed that the FRONT COUNTER HAND SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the POWER STRIP NEXT TO CUSTOMER COFFEE MAKER, CUSTOMER TRASH CAN CONTAINMENT BOXES, CUSTOMER TABLE TOP SELF SERVICE ITEMS SUCH AS, PLUMB SAUCE CONTAINERS, NAPKIN HOLDERS, SALT & PERRER CONAINERS, EMPLOYEE LUNCH TABLE AND TOOL BOX UNDER NEATH, 40 GALLON SUGAR AND FLOUR CONTAINERS IN KITCHEN AND DOORS TO ALL REFRIGERATORS AND FREEZERS is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/08/2013 | Routine | |
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