The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided a copy of hand washing sign in Spanish language to replace the old one.
- Provided a copy of cross contamination prevention guideline to the operator per request. Provided a 3-compartment sink sign to follow wash-rinse-sanitize procedure.
- Send a copy of CFM ID and service receipt for 2-DR under counter refrigerator to the HD within 7 days.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoops were stored in still water.
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. THE OPERATOR SANITIZED THE SCOOPS AND PLACED IN TO WATER SPOUT WHICH IS DESIGNED FOR RUNNING WATER.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Beef Soup (129F) and Chicken Soup (134F) on the stove for hot holding about an hour.
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. BEEF AND CHICKEN SOUP WERE RE-HEATED UP TO 165F.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Star Metal 2-DR prep refrigerator (54F).
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. TIME/TEMPERATURE CONTROL (TCS) FOOD ITEMS WERE RE-LOCATED TO THE WALK-IN COOLER. THE OPERATOR HAS BEEN USING THE UNIT TO STORE NON TCS FOOD ITEMS. PROVIDE A COPY OF THE SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PROVIDE A CFM ID WITH IN 7 DAYS TO THE HEALTH DEPARTMENT.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. The handwashsing sink was made available to wash hands.
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07/27/2015 | Routine | |
The purpose of this inspection was to conduct Risk-Factor Assessment.
NOTE:
- Cross contamination guidelines is provided. Follow the guidelines to store food items in the cooler to prevent contamination.
- Discussed the importance of datemarking. Observed that some of the food items were date marked incorrectly. Train employees to date mark correctly.
- Discussed Active Managerial Control (AMC) with the PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken was stored over beef soup and raw chicken wanton mix was stored on the top of vegetables in the walk-in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were separated to prevent contamination. Cross contamination prevention guidelines is provided to the PIC.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach gallons were stored at the top of the prep sink.
Correction: All toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Bleach gallons were moved and stored seperate from food prep. areas.
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02/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation. Dishmachine activated thermolabel. Chlorine sanitizer wiping cloth bucket: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR THE 2 DR PREP COOLER AND THE 2 DR UNDERCOUNTER COOLER (BOTH LOCATED AT THE COOKLINE) TO THE HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
- 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. NOTE: Observed employee taking glove our of pant's pocket and donning glove.
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. NOTE: Discussed with employee and PIC. Observed employee wash hands properly then don new gloves.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops stored in still water.
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. NOTE: PIC turned on water spout designed to provide running water to rice scoop storage container.
- 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:tofu/cooked shrimp (in spring roll) in 2 dr prep cooler
Correction: tofu/cooked chicken/beef meatball/raw chicken/raw shell egg in 2 dr UC cooler: 52/60
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler and 2 dr undercounter cooler at cookline.
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. NOTE: Provide service invoice for both coolers to Health Department within 10 days.
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08/05/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine turned thermolabel black. Chlorine sanitizer concentration in wiping cloth bucket #1/#2: 50/100 ppm. The public health significance of the following good retail practice was discussed during the inspection: ice cream scoops used for serving rice were stored in still water - advised PIC to maintain sufficient water flow into storage container to flush particulates to the drain.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer had food debris.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had slicer cleaned and sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline had water turned off at the start of the inspection.
Correction: A handwashing sink shall be maintained so that it is accessible and fully functional at all times for employee use. NOTE: PIC restored water flow, at proper temperature, to handwashing sink.
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02/06/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer concentration in wiping cloth bucket at bar: 75 ppm.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that the slicer was located in an manner that exposed the item to contamination. NOTE: Slicer located under shelf containing can of WD 40 lubrication spray.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. NOTE: PIC relocated spray lubricant.
- Plumbing / Maintained in Good Repair
Observation: Hot water handle on handwashing sink in kitchen in loose, and easily falls off of valve stem..
Correction: Secure hot water handle on handwashing sink.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the cookline exhaust hood is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
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11/04/2013 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Jackson dishmachine turned thermolable black. 2 dr prep cooler currently not being used for storage of potentially hazardous foods. PIC advised service call has already been performed, and cooler will not be used for storage of potentially hazardous foods until repairs are completed and the cooler is restored to fully functional condition. The following additional good retail practice concerns were discussed with PIC. 1) Storage of rice scoops in running water of sufficient velocity to flush particulates to drain. 2) Fully functional thermometers in an easily readable location of all coolers and freezers.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef store over cooked chicken and cooked beef in walk-in cooler. PIC relocated raw food underneath RTE food.
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.
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06/07/2013 | Risk Factor | |
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