The purpose of this visit is to conduct a follow up inspection.
The previous violations have been corrected and the establishment shall resume the regular inspection schedule.
No violation noted during this evaluation. | 07/14/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A follow up inspection will be conducted to ensure proper cooling methods are being used and the refrigeration prep unit is repaired.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Beef broth cooling for 12 hours in the walk in cooler observed at 49°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. MANAGER DISCARDED BEEF BROTH.
- 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:
2dr Refrigerator: Bean sprouts 52F
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. MANAGER DISCARDED PRODUCT.
- 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: 2DR REFRIGERATOR 56F
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. DO NOT USE THE REFRIGERATION UNIT TO STORE POTENTIALLY HAZARDOUS FOOD. REPAIR THE UNIT TO ENSURE IT IS COLD HOLDING AT 41F OR BELOW.
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07/01/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Remove any equipment that is no longer in use at the restaurant to eliminate any potential pest harborage site.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Observed in the walk in cooler: Vegetable broth
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: "EYE OF ROUND PHO ON THE MENU BOARD.;PLACE A CONSUMER ADVISORY ON THE PRODUCT THAT IS SERVED RAW OR UNDERCOOKED TO THE PUBLIC. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. MANAGER PUT A CONSUMER ADVISORY ON THE MENU BOARD.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Meat slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. MANAGER CLEANED SLICER.
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07/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
CFM provided EHP information in Korean.
*Time reflects inspection only.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: soups, CFM stated they're used for 3-4 days.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Only chlorine test kit available, however, Quat tablets are being used to sanitize.
Correction: Obtain a QUATERNARY AMMONIA test kit.
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03/07/2014 | Routine | |
The purpose of todya's visit was to conduct a routine inspection. Facility was fairly clean and well organized. Please contact me if you have any questions. Thank you.
*Time reflects inspection only. Facility is located within Lotte food court.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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07/03/2013 | Routine | |
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