- 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. OBSERVED FOOD EMPLOYEE REMOVE GLOVES AFTER TOUCHING RAW BEEF AND PROCEED TO PUT ON NEW GLOVES WITHOUT WASHING HANDS PRIOR.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- 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: OBSERVED MULTIPLE CONTAINERS OF DRY STORAGE FOOD ITEMS INCLUDING SALT, SUGAR, RICE, ETC. IN SHELVING UNIT WITHOUT COVERED LIDS.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. LIDS PLACED ON CONTAINERS.
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02/04/2016 | Risk Factor | |
Please correct all violations within 30 days or before next inspection.
EHS provided additional handouts on Proper Cooling, Handwashing, and Dishwashing Set Up in Vietnamese and Spanish.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED FOOD EMPLOYEE WASHING DISHES AT 3VAT SINK WITH SOLUTION OF SOAP AND BLEACH COMBINED BEFORE RINSING WITH WATER.
- 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 PLASTIC CONTAINER OF RAW BEEF STORED DIRECTLY ON TOP OF CONTAINERS OF COOKED BEEF, PRE-COOKED SQUID, PRE COOKED SCALLOPS, AND VEGETABLES
Correction: OBSERVED RAW BEEF STORED ABOVE PRE-COOKED MEATBALLS - BEV AIR 3DR PREP COOLER
- 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 ICE SCOOP WITH HANDLE TOUCHING ICE IN ICE MACHINE, OBSERVED RICE SCOOP UTENSILS IN CONTAINER OF WATER AT ROOM TEMPERATURE.
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. EHS EXPLAINED PROPER PROCEDURES, ICE SCOOP PLACED IN ICE WITH HANDLE UPWARDS, WATER REMOVED FROM CONTAINER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SOILED CARDBOARD LINING SHELVING UNIT IN KITCHEN.
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. PLEASE REMOVE CARDBOARD OR REPLACE DAILY.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Clean UTENSILS were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS AND FLOORS BEHIND the COOKLINE 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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07/28/2015 | Routine | |
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