The purpose of this visit is to conduct a risk factor assessment. Remove pest control devices from above food preparation sites.
No violation noted during this evaluation. | 09/15/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided the manager with information for the employee health policy and demonstrated how to date mark products.
Discussed adding the information to the time chart to account for the afternoon and evening hours.
- 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:
IN THE WALK IN COOLER:
1. PORK
2. BEEF BROTH
IN THE 2DR TRUE REFRIGERATOR:
1. SAUTEED BEEF
2. PORK
3. CHICKEN
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.
- Critical: Time as a Public Health Control/ Written Procedures Available
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):
Bean sprouts
Correction: WRITTEN PROCEDURES ONLY ACCOUNT FOR THE LUNCH HOUR. IF TIME IS USED AS A PUBLIC HEALTH CONTROL THROUGHOUT THE DAY INCLUDE THIS INFORMATION IN THE WRITTEN PROCEDURES. 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 is 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. MANAGER WILL TIME STAMP THE BEAN SPROUTS TO ACCOUNT FOR THE TIME USED IN THE AFTERNOON AND EVENING HOURS.
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06/24/2015 | Routine | |
Today's visit is a follow-up inspection to verify that a complete consumer consumer advisory disclosure statement has been added to the main dine-in menu and carry out menu. EHS observed that a correct complete consumer advisory disclosure statement had been added to the dine-in menu. At this time the carry out menu has asterisked each Tai (raw eye of round beef) menu item and has included a consumer advisory reminder statement. However the disclosure statement has not be added to the carry out menu yet. CFM/owner agreed to add the consumer advisory disclosure statement to the carry-out menu when the menu is next printed.
No violation noted during this evaluation. | 10/27/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with manager and provided the following handouts: sample menu containing a complete consumer advisory disclosure and reminder statement, time as a public health control and cooling methods in English and Vietnamese and cooling log and sign. A follow-up inspection will be conducted on or after October 24, 2014 to verify that a complete disclosure statement has been added to the dine-in menus and carry out menus.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:------------raw bean sprouts and fried egg rolls.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the main menu and carry-out menu without proper disclosure:-----tai (eye of round beef)
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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09/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided the manager with and discussed the following handouts: sample menu with complete consumer advisory, cooling log and cooling sign in English and Spanish and cooling methods in English and Vietnamese, Food for Thought Newsletter titled "How Cold Is It", Equipment monitoring log and food temperature log and Employee Health Handouts in Spanish and Vietnamese (as future reference).
Manager agreed to fax a third party service report for the Delfield 2DR Display Cooler and agreed to monitor the temperature of the top portion of the Fagor 2DR prep cooler left.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------observed two bowls of cooked beef tendon cooling covered with plastic wrap in Walkin Cooler both above 90 F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-------observed chicken broth at 128F hot holding on stove burner.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19 OBSERVED REHEATED TO ABOVE 165F.
- 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:-------cooked meatballs in Fagor 2DR prep cooler left observed at 50F
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. MOVED TO COOLER MAINTAINING BELOW 41F
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----------bean sprouts observed on prep table was not marked with start and discard time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCARDED.
- 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:-------tai (eye of round beef)
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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04/14/2014 | Routine | |
This was a first risk factor assessment after a pre-opening inspection. Handouts were given to the operator regarding proper cooling methods, time as the public health control and employee health.
The 3 vat sink is to be used from right to left to minimize contamination from splash at the adjacent prep sink.
Employees must be taught to use the handsink only for handwashing.
Every morning set up a sanitizer sink to be used all day long. Use a sanitizer buckets to manually sanitize the slicer after washing.
The next inspection will be in approximately six months. The menu changes must be made by the time of the next inspection.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing the tabletop slicer.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: Fax signed employee agreements to the Health Department within 14 days. 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Chopped chicken was observed at 45F on the prep top of the left Fagor prep unit.
Correction: All potentially hazardous foods must be held at 41F or less. Do not stored chicken in a bowl and place the bowl in the pan on the prep top. The bowl prevents the chicken from getting the full effect of the cooling from the refrigerator, which is coming from the bottom. Chicken was placed in freezer for rapid cooling.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Food items which are prepared and used for more than 24 hours were not marked with discard dates.
Correction: Mark all foods - beef brisket - which may be prepared and used for more than 24 hours.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Menu did not have a disclosure statement.
Correction: Add the following statement to the menu - This item may be served raw or undercooked.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed employee rinsing a mixing bowl at the prep sink rather than the 3 vat sink, with no sanitize step.
Correction: All food contact equipment must be sanitized after washing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed that the handsink at the dishwas/prep area was being used as a dump sink.
Correction: Handsinks are to be used only for handwashing. Debris was removed and handsink was cleaned for use.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: The spray bottle of cleaner was not properly identified.
Correction: Label all containers of toxic chemicals if they are not in the original containers. Bottle was labeled.
- Critical: Conditions of Use/Presence & Use/Application of Toxics (corrected on site)
Observation: Chemical cleaner that was not designated for use on food contact surfaces was used to clean the handsink at the dishwash/prep area.
Correction: Soap and water is adequate for most cleaning needs in the kitchen. Do not use commercial cleaning chemicals unless the are approved for use on food contact surfaces.
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11/08/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 10/07/2013 | Pre-Opening | |
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