This was a first routine inspection during operation of the facility. Due to the number and severity of critical violations observed, a re-inspection is warranted to occur on or about 11 January 2016. Refer to the corrective actions statements above for information on correcting and preventing violations.
Please send to the EHS no later than 8 January 2016:
* Evidence of repair to the prep top refrigerator
* Evidence of repair to the dish washing machine
Certified Food Managers (CFMs) are expected to implement the following Active Managerial Controls of food safety to ensure public health:
* CFMs will monitor ambient air and food temperatures in refrigeration equipment three times daily, and take corrective actions immediately if violations are observed
* CFMs will train and monitor all employees in the preparation, testing, and use of sanitizer solutions. Ensure ALL dishes, utensils, and food contact surfaces are properly sanitized.
* CFMs will verify sanitizing function of dishmachine with thermolabels.
* CFMs will train and monitor employees in the use of time as a public health control. CFMs will routinely verify procedures are properly used.
* CFMs will train employees in effective methods for cooling foods and time/temperature parameters. Verify cooling methods, times, and temperatures frequently.
Thank you for accompanying the EHS during this inspection, and for promptly addressing violative conditions. Your willingness to learn about food safety and implement suggestions and corrective actions is appreciated.
EDIT: 4 January 2016. Inspection occurred on 30 December 2015 at the times noted. Report of findings delivered and reviewed with CFM on 31 December 2015.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS provided handout on proper cooling of foods.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not knowledgeable in the preparation and use of sanitizing solutions. CFM is not able to monitor sanitizing efficacy of dishmachine due to lack of thermolables.
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.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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: 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. Two uncovered employee beverages were stored in locations where spills could contaminate foods and food contact surfaces.
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. Beverages were discarded. CFM was advised to designate an area for storage of employee foods and beverages where they cannot contaminate foods or food contact surfaces.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed using her bare hands to use a beverage cup to scoop ice for beverages. Bowls used for scooping foods were stored in several food items throughout kitchen.
Correction: Bare hands contacting ready-to-eat foods presents a severe risk for contamination of foods. Use gloves or utensils with handles to prevent hands from touching foods. EHS provided training to CFM regarding use of bowls as scoops and the proper use and storage of ice scoops.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Open ice machine under cash register, uncovered sauces on table near busy walkway in kitchen.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Foods were covered or relocated for safe storage.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Tongs stored on handle of equipment and protuding into walkway, rice scoop stored in non-moving 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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. EHS provided training and assistance in making a bucket of sanitizer solution for the storage of rags between uses, and provided training on use of rags for sanitizing.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash: Sauces in unsealed containers on counter adjacent to front handwashing sink
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Sauces relocated. EHS suggested installing a splash guard between sink and counter.
- Food Storage / Preventing Contamination
Observation: Vegetables and sugar in paper bagsstored on the floor and/or less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: Chicken breasts (51 F) cooled overnight in covered plastic tub in refrigerator.
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. Chicken was discarded. EHS provided training in time/temperature requirements and methods for safe cooling of foods. EHS provided handout of cooling information.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Multi-gallon plastic containers of soup were observed covered and cooling on shelf in kitchen. CFM indicated these containers would be moved directly into refrigerator for cooling.
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Fish balls (52 F), fried tofu (47 F), Pork (51 F), crab (45 F) in the prep top refrigerator. Cooked chicken (45 F) and soups (44 F) in one door display refrigerator. Bean sprouts in water (58 F), shrimp rolls (51 F).
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. Potentially hazardous foods stored overnight in prep top refrigerator were discarded
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Eggs were placed in refrigerator.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Shrimp rolls and garlic and oil mixture
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that are displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. TPHC foods were labled with discard times. EHS provided training and handout about TPHC requirements and procedures.
- Equipment / Non Food / Design / Easy Clean
Observation: Plastic protective film was observed on new shelving and under wok.
Correction: Remove plastice protective films to permit effcient cleaning of equipment.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient (air/water) temperature measuring devices are not accurate inside the front two door display refrigerator and one door display refrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. EHS provided and installed refrigerator thermometers. EHS provided training on placement and monitoring of ambient air thermometers in refrigeration units.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units is not operating properly and is unable to maintain cold food at or below 41°F: Two door prep top refrigerator. The doors on the two door display refrigerator in rear of kitchen and the 4-door refrigerator are not able to properly opened and closed, or do not properly seal. Top inside surface of microwave oven was observed with peeling paint.
Correction: Repair/adjust the prep refrigerator 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. Repair doors on refrigeration units to permit proper opening or closing, or render them permanently sealed. Replace microwave oven. CFM contacted refrigeration service technician during inspection. Send evidence of repairs to two door prep top refrigerator to EHS no later than 8 January 2016.
- Manual Warewash Sinks Sanitized after Contamination
Observation: All three basins of the three vat sink were observed visibly soiled with accumulations of grease and food debris.
Correction: Maintain three vat sink clean. Contributed grease and food debris from dirty sinks reduces the effectiveness of manaul ware washing and sanitizing.
- Single-Service and Single-Use Articles / No Reuse
Observation: Observed plastic tofu tubs and milk jugs reused for storage of other foods.
Correction: Do not reuse food containers that are intended for single use. These containers are not designed for repeated cleaning and/or sanitization
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener, utensils on prep table and prep top refrigerator.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Soiled surfaces were moved to warewash area for cleaning and sanitizing. EHS provided training on proper use of three compartment sink.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Thermolabel test conducted four or more times.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. EHS provided training and supervised setup of sanitizer solution in three vat sink to permit chemical sanitization of dishes cleaned in machine. CFM was advised to purchase thermolabels to permit frequent testing of hot-water sanitizing dish machine. Provide evidence of repairs to dishmachine to EHS no later than 8 January 2016.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food storage containers were found stacked while wet after cleaning.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equipment & Utensils / Cloth Drying Prohibited
Observation: Per conversation with CFM, dishware and utensils are routinely cloth dried after cleaning and sanitzing.
Correction: After cleaning and sanitizing, equipment and utensils may not be cloth dried. Air dry equipment and utensils before use or storage. If equipment or utensil is required to be dryed immediately, clean disposable paper towels may be used.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Hot water dispenser at bar and rice cooker/warmer. These items are designed for home use, and not built to commercial standards for function and cleaning.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the water supply system. A hose used to fill mop buckets was observed attached to a faucet with no backflow prevention device.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached. Hose was disconnected. CFM was advised to attach hose only for filling mop buckets, and immediately remove hose after use, OR install a proper backflow prevention device.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed absorbant celing tiles in food prep/warewashing area.
Correction: Install non-absorbant, cleanable celing tiles.
- Ventilation Systems, Shall Be Clean (corrected on site)
Observation: A fan with visible accumulations of dust was turned on and blowing towards foods and food prep surfaces.
Correction: Fan was turned off. If a fan is to be used in the kitchen area, it must be maintained clean and not aimed in a manner where dust could be blown onto foods or food contact surfaces.
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12/31/2015 | Routine | |
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