The purpose of this visit is to conduct a routine inspection.
The public health rationale for the violations noted were provided during the inspection to the owner.
A follow up inspection will be conducted on or about 3.15.16 to ensure previous violations are corrected.
- Duties / Train Employees in Food Safety
Observation: The employees are not changing gloves or washing hands after changing tasks. The manager must review the importance of hand washing with the staff prior to the follow up inspection.
Correction: MANAGER WILL REVIEW FOOD SAFETY WITH STAFF, IN PARTICULAR, HAND WASHING FREQUENCY AND GLOVE USE BEFORE THE FOLLOW UP INSPECTION.
- 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 soiled utensils, and before preparing a carry out request.
Correction: EHS REQUESTED EMPLOYEE REMOVE GLOVES, WASH HANDS, THEN PUT NEW GLOVES ON PRIOR TO CHANGING TASKS. 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: 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 OPEN BEVERAGES PLACED ON THE SHELVING ABOVE FOOD PREPARATION TABLES AS WELL AS ON THE COUNTERTOPS OF FOOD PREPARATION TABLES.
Correction: MANAGER ADVISED STAFF TO COVER THE BEVERAGES WITH A LID, OR PLASTIC FILM AND USE A STRAW. 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Containers with sauce, spices, herbs, nuts, liquid were did not have labels.
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: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored in the dry storage closet at room temperature.
Correction: MANAGER DISCARDED RAW SHELLED EGGS. 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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr Refrigerator by the cookline observed at 50F.
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. Employee repaired the lowered the temperature of the refrigeration unit to 41F during the inspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED THE DISH MACHINE WITH A CONCENTRATION OF 0 ppm CHLORINE SOLUTION.
Correction: EHS REQUESTED MANAGER SET UP THREE COMPARTMENT SINK TO WASH DISHES. DISCONTINUE USE OF THE DISH WASHING MACHINE UNTIL IT HAS A CONCENTRATION OF 50ppm-100ppm. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. MANAGER ARRIVED DURING THE INSPECTION.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CLEANING CHEMICALS STORED WITH THE COFFEE AT THE COFFEE STATION.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. TOXIC MATERIALS WERE REMOVED FROM THE LOCATION, STORED SEPARATELY.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed PERSONAL MEDICATION stored ON A SHELF ABOVE THE FOOD PREPARATION TABLES AND CONTAINERS in such a way that they could contaminate FOOD BEING PREPARED FOR CUSTOMERS.
Correction: MANAGER REQUESTED ALL MEDICINES BE REMOVED FROM THE KITCHEN AREA AND PLACED BY THE DESK. All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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03/02/2016 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection to an inspection done on August 24, 2015. The walkin refrigerator was serviced and the temperature was 39F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
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. Beef broth, egg rolls did not have a consume by date.
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08/26/2015 | Follow-up | |
The purpose of today's visit was to follow up on an inspection done on August 20, 2015. The temperature of the walk in refrigerator was 47F. Service the walkin refrigerator. Do not store foods that require temperatures below 41F until it has been serviced. A follow up inspection will occur on Wednesday, August 26th to check the temperature of the walkin.
- 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 shrimp and rice in walk in.
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. Items were moved to other refrigeration units.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
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. Beef broth, egg rolls did not have a consume by date.
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08/24/2015 | Follow-up | |
The walk in refrigerator was observed at 56F. Service technician was called during inspection. Email or fax copy of the repair order to the Health Department within 24 hours of service. A follow up inspection will be conducted on August 24th to verify operation of the walk in. Every morning set up the sanitizer in one of the big sinks with bleach. Fill sanitizer buckets from this sink. Wiping cloths can then be placed in the buckets and used to clean and sanitize surfaces. For any item that is cooked and then cooled and placed into the walk in or prep top to be used later, the cooling process means that that item must be cooled from 135F to 70F in two hours. Put the new cooling practice into use immediately by: placing items in shallow pans, using a thermometer to check temperatures and using the walk in freezer to chill quickly.
- 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: various items along the prep top across from the grill ranged in temps of 41-49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items above 41F were removed and placed in the freezer for quick chilling.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
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. Beef broth, egg rolls did not have a consume by date.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Soap dispenser was empty at hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM refilled soap dispenser.
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08/20/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information in regards to hand washing.
- 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: Basil and bean sprouts.
Correction: 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. MANAGER DISCARDED FOOD, REQUESTED EMPLOYEE WASH HANDS THEN PUT GLOVES ON.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Observed
1. bags of rice stored on the floor in the storage room
2. bag of cabbage stored on the floor by the mop sink
3. containers of bean sprouts and broth stored on the floor in the walk in cooler.
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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: BRISKET AND PORK CHOPS THAWING IN PREP SINK IN UNDRAINED WATER WITHOUT RUNNING WATER OVER IT.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. MANAGER OPENED THE DRAIN THEN TURNED THE FAUCET ON TO FACILITATE THAWING.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD USED TO LINE SHELVES FOR HOLDING RICE COOKERS, PLASTIC CONTAINERS, LINING THE SHELVES IN THE WALK IN COOLER.
Correction: REMOVE ALL CARDBOARD FROM THE SHELVES. 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 2dr Freezer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen over the middle food preparation area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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02/18/2015 | Routine | |
Cooling is part of the operation - pork chops, chicken, beef. Information about proper cooling methods was given to the operator. It is very important that hot foods are cooled to 70F within two hours. Use thermometers to check the temperature during the first two hours. Slice the chicken and beef into small pieces (not fully sliced) to help the cooling process.
The dishwasher was not washing at the correct temperature. Contact the service company to adjust the dishwasher to provide water at the temperature the machine specifications call for (125F).
Do not overfill the containers in the top of the prep refrigerator. There is a fill line that designates how high to fill the pan.
Every morning set up the sanitizer sink so sanitizer can be put in a small bucket to be used to wipe down countertops and cutting boards.
Reminder: Employees must wash their hands often. Keep the handsink clear and stocked with soap and paper towels.
The next inspection will be in approximately six months.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours
Correction: Pork chops (72F 2.5 hr)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used as a work surface for the rice warmer. It could not be used for hand washing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. The rice warmer tray was removed from hand sink area.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink - Kitchen handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided.
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11/21/2014 | Risk Factor | |
There were a number of cooling issues today. Hot soup (170F+) had been covered in five containers and placed in the walkin refrigerator. The temperature of the walkin refrigerator exceeded 60F. Fortunately, other than raw vegetables, all other items had been moved from the freezer to the refrigerator to thaw and there were no foods seriously out of temperature. DO NOT put hot food in the walkin refrigerator to cool.
Cooling must be done in a manner to reduce the temperature to 41F within 6(six) hours. The food must reach 70F within two(2) hours and then 41F before a total of 6(six) hours has passed. Cooling methods were discussed at length with the CFM. Suggestions:1) ice baths in the wash and rinse sinks of the 3 vat sink
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee observed wearing gloves and cleaning prep line, 3 vat drainboard, etc. and then going to the cookline to prepare food.
Correction: Gloves must be changed when changing tasks. Hands must be washed when changing tasks. Employee removed gloves, washed hands and donned new gloves.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: Beef soup was observed at 84F after two hours cooling.
Correction: Food was cooled within 30 more minutes to 70F using and ice bath suggested by the inspector.
- 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: cooked beef - 2DR prep
Correction: beef tendon - Turbo Air.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Spring rolls are not datemarked with prep date or discard date.
Correction: Items which are prepared on site and kept for more than 24 hours must be marked with the date of preparation or the date to discard. The discard date is 6 days after the preparation date. Items in question were marked with a discard date.
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05/12/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Proper cooling methods were discussed with the owner. It was suggested that large portions of boiled meat be placed on flat pans and cut into smaller pieces. It was also suggested that the meat be put in an ice bath in the prep sink to help cool quickly. Placing a food thermometer in the meat will help track the temperature. The goal is 70F in two hours and 41F in another 4 hours. The hard part is getting to 70F in two hours. Use the methods discussed.
It was noted that some of the foods along the prep tops of both refrigerators were piled too high to be properly cooled. The storage pans are marked with a "fill line." do not fill the pans past that line.
The owner was knowledgeable about cooling and thawing methods. He needs to relay this information to his employees.
The next inspection will be in approximately six months.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed cooked, uncovered food cooling within splashing distance of the handsink.
Correction: Food was moved. Do not leave ready to eat food in an area where it is susceptible to contamination.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: beef was observed in buckets thawing at room temperature.
Correction: It was discussed with the owner how to thaw properly. The following methods would be useful in his operation:1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: Spring rolls, cooked beef and beef broth stored in the walkin refrigerator were cooked more than 24 hours ago. They were not marked with the date that they must be discarded.
Correction: Any foods prepared (cooked) to be used for more than 24 hours must be datemarked. This means putting a sticker or tag on a pan or container showing the date that the food must be discarded.
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09/30/2013 | Routine | |
- Cooling Methods
Observation: Recently cooked egg rolls were observed piled high in a container. There was very little chance that they would cool to 70F in less than two hours.
Correction: In order to cool the egg rolls properly, spread them out on a flat tray or place in two or three smaller containers. This will help cool more quickly. Use a thermometer to monitor the temperature. When it reaches 70F, place the egg rolls in the freezer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: A number of items on the Turbo Air prep top were not maintained at 41F - see cold hold listing.
Correction: All potentially hazardous foods must be kept at 41F or less. Items were placed in the walkin refrigerator to lower the temperature quickly.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Egg rolls were not datemarked for use up to 48 hours after preparation.
Correction: After cooling, the egg rolls are placed in the freezer. The next day, they are placed in the walkin refrigerator. They will be used within 48 hours or discarded, per the operator. The container of egg rolls must be datemarked for 2 days after being taken out of the freezer.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The battery was dead in the digital food thermometer. The certified food manager could not provide a food temperature measuring device.
Correction: Stem thermometers were given to the operator.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 125ºF and the actual temperature is 115F.
Correction: The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 125°F, per the manufacturer's dataplate.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: There was no soap at the handsink in the kitchen.
Correction: Provide soap at all handsinks.
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04/02/2013 | Routine | |
3-501.15: Cooling method - Beef broth, observed at 135-155F, after cooling for about 1 hour in small portions, at room temperature. Facility has freezers, no walk-in freezer or ice machine.
Correction: Food must cool 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. It is suggested that you use frozen ice wands (frozen water bottles) to cool soups quickly.
The purpose of today's visit was to conduct a risk factor inspection.
DW: at 50 ppm.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: CFM was familiar with handouts, was not sure where signed forms were.
Correction: Review forms again and keep for review by the Health Department.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee had open drink container above prep line.
Correction: Store drinks with lids to prevent spilling on food and prep areas.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed bean sprouts at room temperature, 67F.
Correction: Bean sprouts must be kept in the refrigerator or on ice, at 41F or below.
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11/28/2011 | Risk Factor Assessment | |
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