Discussed critical items hnadout with PIC. Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods including sauces and vegetables.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Containers of rice and cornstarch? not covered.
Correction: Coved food containers.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container of cornstarch?.
Correction: Label containers of food which are not readily identifiable.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or less than 6" above the floor in the walk-in freezer.;Store food at least 6" off the floor on approved shelving, dunnage racks, or carts.
- Thawing (corrected on site) (repeated violation)
Observation: Improper method used to thaw shrimp.
Correction: Thaw potentially hazardous foods by one of the following methods: 1. In a cooler at 41°F or less
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in 2-door prep cooler at improper cold holding temperatures
Correction: Relocate food to a cooler that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard liner on prep table shelf.
Correction: Remove cardboard liner from table shelf. Recommend a sheet pan or tray on shelf as needed.
- Equipment - Good Repair and Proper Adjustment
Observation: 2-door prep cooler at 52 degrees.
Correction: Repair prep cooler to maintain food at 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Debris on knife on wall storage rack.
Correction: Clean and sanitize food equipment between and after uses to prevent cross contamination. Use wall racks only for clean utensils.
- Plumbing System Maintained in Good Repair
Observation: Rinse-arm wall brace missing.
Correction: Install rinse-arm wall brace.
- Plumbing System Maintained in Good Repair
Observation: Prep sink faucet neck broken.
Correction: Repair prep sink faucet.
- Plans - Facility Operating Plans
Observation: Facility does not have a current foodservice permit.
Correction: Submit an annual foodservice permit application and pay the annual permit fee.
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06/18/2015 | Routine | |
Discussed EHP agreements / chart, proper storage of raw animal foods, & critical items handouts with PIC. Dishwasher appears to be working properly.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food in the walk-in cooler was stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage from raw and cooked RTE foods, raw vegetables and fruit.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoops not properly stored between uses.
Correction: Store rice scoop in one of the following manners: 1) On a clean portion of the food preparation table or cooking equipment that is cleaned and sanitized every 4 hours, or 2) In a container of water maintained at 135°F or more.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored less than 6" above the floor in the walk-in freezer.;Store food on approved shelving, dunnage racks, and/or carts at least 6" off the floor. Recommend a cart for the walk-in freezer.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The plastic 5 gallon pail labeled laundry soap is not safe to use for food storage. Uncooked rice in pail.
Correction: Replace the pail with an approved food storage container to prevent the migration of deleterious substances or tastes to food.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Remove food equipment from the facility that can not be properly cleaned and sanitized in the 3-vat sink, i.e., large stock pots and metal bowls.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Cutting boards used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean and sanitize cutting boards at least every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chef's knife was not observed sanitized before use.
Correction: After cleaning and rinsing, food-contact surface must be sanitized before use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Folded lounge chair in storage area.
Correction: Remove items not necessary for the facility operation from the premises.
- Personal Care Items - Storage (corrected on site)
Observation: Employee dietary supplement stored in such a way that may contaminate food items.
Correction: Store personal care items to prevent potential contamination of food items and clean food equipment.
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07/10/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that tofu in walk-in cooler was not protected from contamination because it was not in covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings, or store on top shelf of walk-in cooler.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw foods.
Correction: Thaw potentially hazardous food by using one of the following methods: 1. In a cooler that maintains food temperature at 41°F 2. In a draining pan completely submerged under cold running water. 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard liner on shelf under rice cookers.
Correction: Do not use cardboard liners on shelves. Use a sheet pan, tray, or cleanable heavy plastic liner,
- Temperature Measuring Devices
Observation: The temperature measuring device in the prep cooler was not located in the warmest part of the unit (by the door).
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the air temperature.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar cooler.
Correction: Provide a thermometer in the bar cooler.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the large stock pots.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment from the facility that can not be properly cleaned and sanitized in the 3-vat sink.
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07/26/2013 | Routine | |
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