A lot of cleaning and discarding of clutter has been done since last visit. Continue to remove items that you have not used in years and will not use. This will make it easier for you to keep kitchen clean. Freezer in back is not in the best of shape. You must work on the repeat violations found today. It is important to thaw foods safely. It is very important to keep bean sprouts at 41 F or below at all times. PIC has decided to place rice noodles and cooked chicken for spring rolls on time control. After lunch these items are discarded. Hood system and cookline looks very good today. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken over other foods in make table.
Correction: Raw chicken to be on bottom shelf.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food uncovered in freezer and refrigerator. Food stored on walk in freezer and refrigerator floor. A box of anise found on storeroom floor.
Correction: Keep food covered and elevated off the floor.
- Thawing (repeated violation)
Observation: Pho thawing on floor.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts found at 54 F.
Correction: Keep more ice on sprouts. Corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date found on containers of tofu.
Correction: When you open a container place date on it. You have 7 days of shelf life. PIC placed appropriate date on tofu.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: small fryer elements, walk in shelves under fans, fan grills in walk in, floor fan,
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: No hot water available in the ladies room.
Correction: Provide 100 F water at handsink. Service tech on premises.
- Physical Facilities in Good Repair
Observation: Some ceiling panels are in poor repair in storage area. A few pieces of cove tile missing in walk in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Unused fryer, unused wooden table top in storeroom.
Correction: Remove.
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03/29/2016 | Routine | |
Provide utensils for worker on soup line to dispense cilantro and onions and cooked meats. Do not allow cross contamination to occur between raw meat and other ingredients. Thawing of meats and pho to be done inside the refrigerator and not at room temperature. Of course, this takes time so you must plan ahead. You have plenty of cleaning to do inside your facility. Walk in freezer floor to be cleaned and all foods to be covered. Storeroom needs to be cleaned up. Old equipment to be removed. Old pot to be replaced. Place small fryer under hood system. Your next inspection will be a routine inspection, start now to clean up kitchen.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Worker failed to wash his hands after slicing raw beef on slicer. He proceeded to get an order ready.
Correction: I spoke to worker about properly washing his hands after touch raw meat.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw pork chops stored above cooked pork roll.
Correction: Store raw meats on bottom shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts found at 49 F.
Correction: Keep ice in water with sprouts.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date found on tofu container.
Correction: Date upon opening tofu for the first time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Cutting boards found soiled.
Correction: These are to be cleaned and sanitized often. If you cannot remove mildew then replace.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Unused pest control insecticide found in store room with food supplies.
Correction: PIC stated his PCO left them here. Store away from food. I recommend placing in your office. PIC complied.
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12/21/2015 | Risk Factor | |
Repeat items found today. Do not revert to old habits. Keep foods at proper temperatures. It does not appear that you have air conditioning in your kitchen. This makes it harder for your units to maintain 41 F when opened frequently. In the summer months consider turning down your units to a colder temperature. Monitor all of your refrigerators daily. Keep slicers very clean. Defrost small reach in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Bean sprouts found at improper temperatures. Pho found beside cooktop at improper temperature. Small refrigerator is not holding meats at proper temperature.
Correction: Maintain these items at 41 F or below. Ice was added to sprouts and pho was placed into refrigerator. Meats were removed from small refrigerator. Use another unit to store meats.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Tofu and cooked noodles found without dates.
Correction: Date tofu upon opening container and date noodles when cooked.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: both slicers
Correction: Clean and sanitize these surfaces for food contact.
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07/23/2015 | Risk Factor | |
Hot water at handsink was 97.6 F. Continue to troubleshoot issue to obtain 100 F. Slicers were dirty today but were also used today. Continue to monitor the cleaning and sanitizing of these. Construction items were corrected and walk in doors and gaskets were cleaned. Chemicals to dishmachine were removed. Rice noodles were on time control and pho was being held hot on burner (209 F). Permit issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Containers of pho stored on freezer floor.
Correction: Elevate 6 inches.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the kitchen was measured at a temperature less than 95°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/13/2015 | Follow-up | |
You have begun to repair doorways in kitchen but surfaces are still not smooth and easily cleanable. After discussion, PIC may decide to cover area with aluminum or plastic and seal. Threshold to freezer walk in and freezer reach in need repair as well. Thawing must improve. You cannot thaw any food at room temperature. Also you must keep pho at 41 F or below OR keep 135 F or above but not within the danger zone even though you will be reheating for customers. Your kitchen help has to understand what is required to improve food safety within your establishment. Remove old containers of dishmachine chemicals that you no longer use. If you do not remove the broken dishmachine you must keep it clean. You still have several items that need your attention before permit can be renewed. Call for follow up.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Containers of pho stored on freezer floor.
Correction: Elevate 6 inches.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on walk in freezer and walk in refrigerator floors. Fish sauce found uncovered in walk in. Open rice bags. Bag of MSG on floor.
Correction: Elevate 6 inches. Store food covered.
- Thawing (repeated violation)
Observation: Pho thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sprouts found at 47 F despite the fact that some ice was found on product. Rice noodles on counter.
Correction: More ice was added to sprouts. Maintain 41 F or below. This will become more of an issue when higher outside temperatures arrive. Rice noodles are to be placed on time control. I will help you write a policy.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Slicers found dirty.
Correction: These to be completely disassembled and washed, rinsed and sanitized after use. Do not wait to clean because food particles dry onto surface making it more difficult to clean thoroughly.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at the kitchen was measured at a temperature less than 95°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Small fryer has not been placed under hood.
Correction: Relocate fryer.
- Physical Facilities in Good Repair (repeated violation)
Observation: Threshold to freezer walk in is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Doors to both walk ins and gaskets to both walk ins are soiled. Walk in back room are soiled.
Correction: Clean thoroughly.
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03/23/2015 | Follow-up | |
Permit expires 4/30/15. A lot of cleaning and organizing is needed. Remove all equipment that is not in use or in good repair. This will make it easier for you to keep facility clean. In back room electric drain cleaner was stored beside bags of rice. This is unacceptable. I observed a massive ice build up on walk in condenser. You probably want to have this checked. The temperature inside the unit was fine today but this ice indicates a problem. You may call me for a reinspection.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, gloves were put on instead.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meats stored above cooked noodles in walk in.
Correction: Store raw meats below cooked foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (Sugar)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on walk in freezer and walk in refrigerator floors. Fish sauce found uncovered in walk in. Open rice bags. Bag of MSG on floor.
Correction: Elevate 6 inches. Store food covered.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Rice found at 143 F in rice warmer.
Correction: Reheat leftover rice to 165 in microwave before placing in warmer. Rice was removed and reheated in microwave. Use your thermometer when reheating.
- Thawing (repeated violation)
Observation: Tripe thawing on counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sprouts found at 49 F on counter. Noodles found at 115 F.
Correction: Ice was added to sprout container and noodles are on time control. However, no written policy is available. Manage to write up a policy on foods he has on time control (noodles, broth).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed tofu in the refrigeration unit was not properly dated for disposition after opening. Also ready-to-eat noodles were found without a date on the containers.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. Mark a prep date or expiration date on the foods you cook in house.If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelves have been lined with cardboard. Old foil found on surfaces.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Cardboard is not cleanable. Remove old foil.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Food processor in poor repair. Dishmachine is no longer working. Moorestyle freezer interior is in poor repair. Rust inside of ice machine.
Correction: Replace or remove or repair. Since you cannot find someone to repair dishmachine then remove it and tubs of detergent and sanitizer from premises. Remove rust from ice machine.
- Equipment - Cutting Surfaces
Observation: The cutting board(s)are heavily mildewed. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Plastic bags are being reused for food storage.
Correction: Do not reuse.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: both slicers, cutting boards, knives hung on knife rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: all stove tops, small counter oven.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of oven, scale in back room, shelving by front drink station, shelving in kitchen, shelving in storerooms.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Nozzle to water dispenser is dirty and has not been removed for some tome.
Correction: Clean and sanitize frequently.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service items were store on floor.
Correction: Elevate 6 inches.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 86°F and at the ladies room at 49 F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law at hose connection under the 3-c sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Old PVC line under table next to hood has a bucket over it and has been wrapped with plastic bag.
Correction: Cap off pipe in a cleanable fashion.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the drink station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer. (No light)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Ventilation - Mechanical Ventilation
Observation: Small fryer has not been placed under hood.
Correction: Relocate fryer.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following are not maintained in good repair: threshold to freezer walk in is loose, doorways to backroom and storeroom are no longer smooth and cleanable, broken/missing cove tile inside walk in.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: fan grills in walk in, ceiling in walkin, walls and ceiling in back room, pipes behind prep table, floor behind ice machine, gaskets to walk in, handle to walk in.
Correction: Clean these areas.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: A lot of extra equipment on premises being stored. Old hangers, Old mop handles (by back door), slicer in back, equipment that is no longer cleanable.
Correction: Remove from premises.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of air fresheners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/23/2015 | Routine | |
Dishmachine was not operating according to manufacturer's data plate. It appears no soap or sanitizer is being fed into machine. DO NOT USE. Use your three compartment sink until this is serviced and running properly. A lot of cleaning is needed in your kitchen. Doors to equipment, fan grills inside walk in, floor fan, freezer floor all need cleaning. Remove cardboard from shelves. Slicer blade guard is in poor repair causing difficulties with proper cleaning. A knife had to be used to scrape old food residue from guard. Wood pallets to be sealed or painted so they can be cleaned. Food to be stored off the floor. Thawing was discussed today. You may thaw inside of a refrigerator or under cold running water. This was properly demonstrated. You cannot thaw in standing water or at room temperature. Reach in freezer threshold is in poor repair. Interior of this freezer is to be smooth and cleanable.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Coffee cup in service area.
Correction: Personal drinks to have lids and straws.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (bean sprouts and basil)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Worker was told to wash his hands and put on gloves which he did.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice noodles and bean sprouts were found at room temperature.
Correction: You may choose time or temperature to hold these foods. Ice was added to sprouts. RIce noodles were placed into refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Tofu, cooked and uncooked, was not dated. Cooked egg rolls were not dated.
Correction: Ready to eat foods to have dates on the containers. 7 day shelf life is allowed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Both slicers had an accumulation of food debris. Some of which needs to be scraped off.
Correction: Slicers are to be cleaned and sanitized after each use. This is a very important piece of equipment. Slicers were taken apart.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/29/2014 | Risk Factor | |
Broths are thawing in walk-in cooler. We discussed thawing raw meat in cooler - make sure to allow time for your food to thaw in the walk-in cooler. Do not leave food out at room temperature to thaw as bacteria can grow and produce toxins that are heat stable and could make anyone who eats the food (even if it is cooked for a long time/very hot) very sick. Keep the back door closed. General cleanliness is better.
No violation noted during this evaluation. | 06/23/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Store wet wiping cloths in a chemical sanitizer at the proper concentration between use.
- Thawing (repeated violation)
Observation: Bag of chicken and soup broths thawing at room temperature.
4-21-2014 - Scallops and shrimp thawing in 50°F water and broth thawing at room temp.
Correction: Thaw potentially hazardous foods by one of the following methods: 1. In a refrigerator that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
4-21-2014 - You must thaw using one of the above approved methods. It is dangerous to allow TCS foods to thaw at room temperature because bacteria that make toxins might grow in the food and the toxins can make people sick even if you heat or cook the food before it is served. You must correct this practice.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line shelves. Cloth towel under cutting board.
Correction: Remove cardboard from shelves and cloth towel from under cutting board - nonfood contact surfaces are to be nonabsorbent and smooth so they are easy to clean.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach in freezer plastic door frame is cracked.
Correction: Repair or replace damaged plastic with easily cleanable surface.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in kitchen reaches a maximum temperature of 55°F.
4-21-2014 - Water temp is 82°F today. Need to get it up to 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout is eroded in several places of the floor. Coving tile missing.
Correction: Repair floor and replace missing tile.
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04/21/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash their hands before putting on gloves and returning to food prep activities.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Employees must wash their hands before putting on gloves to begin a food prep activity. Discussed requirement with employees and PIC.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Store wet wiping cloths in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Bag of chicken and soup broths thawing at room temperature.
Correction: Thaw potentially hazardous foods by one of the following methods: 1. In a refrigerator that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Containers of cooked beef and eggrolls in walk-in cooler are not date marked.
Correction: Date mark ready-to-eat TCS foods that are held more than 24 hours in cooler and use within 7 days of preparation.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Reusing rice noodle bags for food storage containers.
Correction: Use food grade containers or singly use bags (one time). Bags are not intended to be reused.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line shelves. Cloth towel under cutting board.
Correction: Remove cardboard from shelves and cloth towel from under cutting board - nonfood contact surfaces are to be nonabsorbent and smooth so they are easy to clean.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in freezer plastic door frame is cracked.
Correction: Repair or replace damaged plastic with easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces in need of cleaning: door handles and sides of equipment, hose on reel in kitchen, fan, interior of counter top oven,
Correction: Nonfood contact surfaces are to be cleaned as often as necessary.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Employee washed and rinsed wares but did not sanitize them before placing them on rack to dry before reuse.
Correction: PIC had employee set up sanitizing rinse and employee sanitized wares.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in kitchen reaches a maximum temperature of 55°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Backflow Prevention Device, When Required*
Observation: Rinse hose at dish sink hangs below sink floodrim. Hose on reel is connected to a faucet without a backflow prevention device on the faucet.
Correction: Install the proper backflow prevention devices on these hoses or remove hose from faucet and install rinse hose so that it cannot hang below the sink floodrim.
- Hand Drying Provision
Observation: No paper towels at handsink in bar.
Correction: Provide paper towels at each handsink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Grout is eroded in several places of the floor. Coving tile missing.
Correction: Repair floor and replace missing tile.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and ceiling not clean.
Correction: Clean facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/24/2014 | Routine | |
Dishmachine final rinse cycle doesn't work - no sanitizer is dispensed. Owner is aware of problem and states that wares are sanitized in the 3rd sink in 100ppm Cl after they are washed in the machine. Dishes were not being washed during this inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken and pork cooked and held on in pan on the grill are 84 F.
Correction: PIC discarded chicken and pork. Keep hot food >/= 135 F or use 4 hour time control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of beef broth beside burner is 58F. Bean sprouts were being used from a container in the 3 part sink and were moved into the walk-in cooler upon my arrival. Bean sprouts were 59 F in WIC.
Correction: Keep broth <41F or heat to 165 within 2 hours. Do not allow broth to sit out at room temperature for extended periods of time before heating it. PIC will heat broth to >165 F now. Keep Sprouts in cooler or ice water until served. If sprouts are removed from temperature control you must implement a time control policy - document your policy and discard the sprouts that are not served within 6 hours (if temp of sprouts stays below 71 F) or within 4 hours (if temp is >70 F). PIC agreed to keep sprouts on a time control (6 hour policy provided).
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12/16/2013 | Risk Factor | |
Observed good hand wash and glove use practices. Facility is cleaner.....
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee drank from open cup while working.
Correction: Correct by training employees to use a covered cup with a straw if beverage is consumed in kitchen/while working or to only drink beverages in dining area and wash hands before returning to work.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in WIR >41°F. Cooked beef 46°, tofu 45°, raw chicken 43°F.
Correction: Correct by adjusting temp lower ( to hold food
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09/11/2013 | Risk Factor | |
Do not thaw TCS foods at room temperature - thaw in refrigerator or as you cook food. Rice scoop needs to be cleaned (up by handle). Don't reuse bags your food comes in for storage of other foods. Tofu, just cooked, must cool to 41 degrees or less in 6 hours.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash hands before putting on gloves upon return to food prep after eating.
Correction: Corrected by explaining requirement to employee. Note: very important to train all employees to wash hands with soap and wash before returning to food prep, even if they are putting on gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken held <135 degrees.
Correction: PIC will use time control for cooked chicken. Need a written policy stating 1. Chicken will be >135 degrees or <41 degrees when put on time control (removed from temperature control) 2. Time food is removed from temperature control will be marked 3. Food will be discarded if not served within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food >41 degrees in refrigeration units. Found cooked chicken in bag in top of prep reach-in refrigerator at 48 degrees: chicken soup 44.8 degrees and noodles 45 degrees in walk-in refrigerator. No foods were 41 degrees or less in walk-in refrigerator.
Correction: Don't stack food over rims of pans in unit - chicken moved to lower unit. Discard TCS food >41 degrees >6 hours. Move TCS foods to other refrigeration. Must keep TCS foods 41 degrees or less.
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06/06/2013 | Risk Factor | |
Facility has been cleaned and employee handwash/glove use policies are being followed. Dishmachine isn't working - 3 compartment sink used. PIC is in processes of buying/leasing new dishmachine. Annual permit issued.
No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
Permit expires 4/30/13. Do thorough cleaning of facility and ensure critical violations have long term measures in place. Make sure you're documenting your times on foods held under time control policy. Dishmachine isn't working - 3 compartment sink is used for dishwash but isn't set up yet. Make sure to follow wash/soap, rinse/clean water, sanitize/bleach procedure.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Employee washed hands without using soap.
Correction: Corrected by rewashing with soap.Observed other employee wash hands correctly.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee was making fresh/steamed spring rolls with bare hands.
Correction: Corrected by putting on gloves. Do not handle ready to eat food with bare hands.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Two bottles of beverages in ice used for drinks.
Correction: Drinks were moved, ice discarded. Protect ice from contamination.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee used gloved hands to place raw beef in bowl and did not remove gloves before handling bean sprouts and basil that could be eaten without cooking.
Correction: Corrected by explaining requirement to PIC who told employee to change gloves after handling raw meat.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop in standing water.
Correction: Store scoop in hot (>135 degrees) water, in rice with handle up, or clean and dry.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet cloths not stored in sanitizer between uses.
Correction: Set up sani bucket and place wet cloths in solution between uses (100-200 ppm chlorine).
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in freezer is damaged and has frost build up.
Correction: Repair or replace freezer and remove excess frost.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reuse of garlic sauce containers for food storage. Containers aren't designed to be easily cleanable/reused.
Correction: Use approved food containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces are not clean: shelves, interior of prep refrigerator and microwaves, exterior of microwave, exterior of small oven, door handles, tables in kitchen.
Correction: Correct by thoroughly cleaning kitchen to remove grease and food debris from surfaces. Also remove newspaper and cardboard from shelves - use only cleanable, nonabsorbent materials.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Bag of cooked shrimp in handwash sink.
Correction: Handwash sink is only for handwashing.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at kitchen handsink.
Correction: Corrected by filling paper towel dispenser.
- Physical Facilities in Good Repair
Observation: Wall tiles missing behind cooking equipment.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor, ceiling not clean.
Correction: Clean floor and ceiling.
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03/04/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts in water at 58 degrees.
Correction: Corrected by adding ice to water. Keep ice in water at all times or use a time control policy.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Dishmachine final rinse <10 ppm chlorine - none detected. Owner states that service tech has been working on machine.
Correction: Until machine is repaired and effectively sanitizes wares you must provide a final rinse of 50-100 ppm chlorine in the 3rd sink of your 3 compartment sink. 3rd sink set up.
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12/07/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Pho 79, 6909 Staples Mill Road, Richmond, VA 23228 »