- 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:--OBSERVED OVERFLOWING PAN OF RAW BEEF NEXT TO COOKED BEEF INSIDE THE BEV AIR TWO DOOR PREP COOLER AT COOKLINE.
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. --ENVIRONMENTAL HEALTH SPECIALIST PROVIDED INFORMATION ON PROPER STORAGE AND SEPERATION DURING TIME OF INSPECTION. THE COOKED BEEF WAS MOVED AND AN EMPTY SPACE MADE TO PREVENT POSSIBLE CROSS CONTAMINATION BETWEEN RAW AND READY TO EAT FOODS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED BEEF BROTH, COOKED CHICKEN, COOKED BEEF, COOKED SHRIMP INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
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.--ENVIRONMENTAL HEALTH SPECIALIST PROVIDED DATE MARKING INFORMATION. ITEMS WERE DATE MARKED DURING TIME OF INSPECTION.
- 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:--OBSERVED THAT AN OVER EASY EGG CAN BE ADDED TO THE SALAD ON THE MENU.
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.--PLACE THE CONSUMER ADVISORY FOR THE OVER EASY EGG ON THE MENU. PROVIDE COPY OF THE UPDATED MENU TO THE HEALTH DEPARTMENT VIA FAX OR EMAIL.
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05/18/2015 | Risk Factor | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
* Ensure employees wash hands as needed and any time after contamination to prevent potential of cross-contamination.
* Ensure employees adequately wash, rinse, and sanitize food contact surfaces prior to and after use to prevent potential of cross-contamination.
* Time control policy implemented at the time of inspection by certified food manager for: Shrimp Rolls & Bean Sprouts.
- 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 handling raw shrimp.
Correction: Discussed with certified food manager at time of inspection. Food employee removed gloves, adequately washed hands, and dawn new gloves. 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Limes & Leafy greens for ganishment
Correction: Discarded by employee and untensils used at time of inspection. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of Milk containers and food containers of limes is also for beverage ice or used as food.
Correction: Milk and limes relocated at time of inspection. Ice scooped at time of inspection. After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Raw Beef & Raw Shrimp stored on the floor inside the WIF.
Correction: Raw Shrimp & Beef relocated at the time of inspection. 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Right Beverage Air 2DR Prep Cooler Cutting Board, utensils, and dishware(ice wands &pans) in the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Dishware was washed, rinsed, and sanitized at the time of inspection.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the cook-line handsink piping are leaking. Hand-sink was turned off at time of inspection.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the men's and women's restroom handwashing sinks used by food employees.
Correction: Temporary signage put in place by certified food manager. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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03/11/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with consumer advisory sample handout.
- 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: 2dr prep cooler(2): cooked beef 50F, tendon 51F, tripe 48F
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.---2dr prep cooler(2) adjusted to maintain 41 degree and below.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: The main menu needs the disclosure for Tai dishes.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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09/30/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rinaai R9865
Dish machine: Auto Chlor A-4
EHS provided manager with date marking handout.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: beef broth, egg roll, peanut sauces.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood and cardboard used as lining.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the interior of the hood system 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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05/08/2013 | Routine | |
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