This was a risk factor inspection. 4-501.11(a) Note that the 3DR prep refrigerator was not maintaining 41F or less ambient air temperature. The unit must be serviced to provide ambient air temperature of 41F or less. Fax or email the service order for the service to the health department wtihin 72 hours. Do not use the refrigerator for the storage of temperature sensitive foods - meat, scallops, shrimp - until the unit has been serviced. All temperature controlled for safety foods were removed from the box and placed in the walkin refrigerator.
The facility is clean and well organized. Fax or email a copy of the Certified Food Manager card to the health department within 10 days. It is recommended that the CFM cards be left in the food establishment for easy retrieval. After discussing with the person in charge and the chef, it is apparent the cooling of soup broths is being done. It is recommended to use ice wands as well as ice baths to cool the soups from the inside as well as from the outside. Make the changes to the menu before the next inspection which will be in approximately six months.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, do not provide a disclosure statement - Pho Saigon, Eye of Round.
Correction: Add the disclosure statement to the menu. Information was given to the person in charge regarding wording.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Person in charge had an expired CFM card
Correction: chef did not have card with him.
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11/05/2015 | Risk Factor | |
This was a routine inspection. The person in charge was aware of the time limits involved with proper cooling. Active managerial control was discussed as a practice of putting food safety processes in place to control foodborne illness risk factors. Proper cooling methods are a means of active managerial control. Remind staff to wash hands between glove changes, please.
Monitor the refrigerator temperatures. All prep units were above 41F when first tested. Each was set to a high temperature setting. All refrigerators must maintain 41F or less ambient air temperatures. Active managerial control would suggest that regular temperature checks are necessary for the prep refrigerators.
- Ice Used as Exterior Coolant, Prohibited as Ingredient
Observation: Personal sodas were stored in the ice bin used for customer ice.
Correction: Do not store ANY food items in the ice bin, if the ice is being used for drink ice. Soda bottles were removed from ice bin.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken(47F) and raw beef (49F) on the 2DR prep top.
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. Both items were moved to the walkin freezer for rapid chilling.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2DR prep refrigerator
Correction: 3DR prep refrigerator.
- Handwashing Signage at Handwashing Facilities Required
Observation: There was not a handwashing sign at the men's restroom handsink.
Correction: Provide handwashing signs at all handsinks to remind employees to wash hands when necessary.
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04/16/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 08/12/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with handouts on the use of time as a public health.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.--------Observed an open cup of water being stored on a shelf above the Beverage Air 2DR prep cooler. Observed an open cup of coffee being stored on top of microwave.
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. MOVED TO EMPLOYEE TABLES IN BACK KITCHEN.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed rice scoops being stored in still/stagnant room temperature water.
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-------spring rolls, egg rolls, bean sprouts and steamed rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED BY MANAGER IMMEDIATELY.
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02/10/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provide copies of the updated menu to demonstrate revision to include consumer advisory.
Provide copies of signed employee health policy via fax or email.
Until the reach in refrigeration unit is working to do use for phf.
- 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: 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.
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. EMPLOYEE WASHED HANDS PRIOR TO PUTTING NEW GLOVES ON.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food item that are not easily identified by appearance were observed without a label: Containers with sauce in Beverage Air 2 dr reach in cooler.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: Pho Saigon containing Eye of Round
Correction: 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.
- 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: Beverage Air 2 dr 45F
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the light fixtures in the kitchen are 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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09/16/2013 | Routine | |
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