- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer soiled.
Correction: Clean equipment thoroughly after each use.
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10/02/2015 | Follow-up | |
Do not store utensils or equipment in standing water, don't store knives on cloth towels or in between prep tables and equipment. Grout in the dish area is worn away and needs to be repaired. Continue working to clean the facility (floors, walls, and equipment).
- Person in Charge
Observation: Observed employees not being monitored for hand washing, unaware of proper sanitizing methods, and unaware of proper cooling methods. The PIC is also not monitoring temperatures of foods in the refrigerators.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Also work to educate employees about proper cooling methods and procedures and to make sure they are cleaning/sanitizing equipment properly and after each use. Monitor temperatures of foods in refrigerators and during the cooling process to make that food stays at the proper temperatures and reaches the proper temperatures in the allowed time frames for the cooling process.
- Critical: Hands - When to Wash*
Observation: Observed employees not washing hands after cleaning, being on their cell phones, after touching their face.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee touching sprouts with their bare hand.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed all food in the prep unit around 47 degrees. Observed shrimp and tomatoes out at 51-53 degrees. Bean Sprouts out on ice at 47 degrees.
Correction: Discard shrimp and tomatoes. Cool down bean sprouts and move food from the prep unit until the unit can be fixed. Glass 2 door produce refrigerator is also running warm and needs to be fixed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed the slicer heavily soiled.
Correction: Clean and sanitize equipment thoroughly after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold/mildew build up in the ice machine.
Correction: Empty out and clean/sanitize the inside of the ice machine including the shield.
- Hand Drying Provision (corrected on site)
Observation: No hand towels available at the hand sink.
Correction: Provide paper towels to dry hands after washing.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Observed 3 compartment sink set up with dishes sanitizer and soap in the same bin, sanitizer was less than 50 \
Correction: The sanitize compartment of the 3 compartment sink is for plain bleach water (no soap). Make sure the concentration is between 50-100ppm
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08/27/2015 | Risk Factor | |
Do not store rice paddle standing water, unless it is over 135 degrees, and do not leave chicken thawing at room temperature, unless it is under cool running water..
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees failing to wash hands when switching tasks, touching bare human parts, or after handling raw food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed bean sprouts and chicken greater than 41 degrees.
Correction: Keep more ice on the bean sprouts and keep less in the bin. Do not leave food out, and don't over fill metal bins in the prep unit, so that the food can stay at 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer not in use and heavily soiled.
Correction: Clean equipment after each use so that bacteria doesn't grown on the slicer during the times it is not being used.
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04/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/29/2014 | Follow-up | |
Permit Issued, follow up scheduled to make sure everything is going well and to fix violations.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed cooked egg rolls being stored in cardboard boxes that were delivered with raw beef in them.
Correction: Store food in clean food grade containers to prevent any possible cross-contamination of foods.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed food being stored on floor in kitchen and in walk-in.
Correction: Move food so that it is at least 6 inches off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sprouts left out at room temperature.
Correction: Move sprouts into the refrigerator to cool below 41 degrees or keep in an ice bath while they are out.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No thermometer available to monitor food temperatures.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer was soiled.
Correction: Break down and clean and sanitize the slicer everyday.
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12/12/2014 | Routine | |
Gasket/seal on glass 2 door refrigerator is ripped and needs replacing. Demonstration of knowledge quiz will be given on the follow up inspection, information provided.
- Critical: Demonstration of Knowledge*
Observation: PIC did not know proper cook temps, cooling process, or potentailly hazardous foods.
Correction: Provide explanations and examples. Gave information about what the PIC is expected to know. Quiz for DOK will be given on follow up.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Correction:
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw Beef stored over produce and RTE foods.
Correction: Move raw foods to the bottom shelves and store all produce and RTE foods on th top shelves.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed several scoops being used without handles.
Correction: Any sccop is required to have a handle that is not in contact with the product when stored to prevent contamination. Remove current scoops and replace with new scoops that have handles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Store wiping cloths in buckets with bleach water between uses to ensure proper sanitation and destruction of bacteria.
- Food Storage - Clean and Dry Location
Observation: Observed food being stored on floor in freezer and in kitchen.
Correction: Food needs to be stored at least 6 inches off the floor. This needs to be done at all times. Pick up all food and store properly on shelves in walk in freezer or in refrigerators.
- Cooling Methods (corrected on site)
Observation: PIC was unaware of cooling process and food would not have been cooled within the specified times.
Correction: Make ice baths to cool the food and explain the importance of cooling properly to the PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes being stored at room temperature for use.
Correction: Sliced tomatoes are a potentially hazardous food (or TCS food) and are required to be stored at 41 degrees or less. Discard tomatoes at room temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking system in place.
Correction: All foods that are prepared and held in refrigeration for over 24 hours need to be marked with a discard date (7 Days from the day it is made/prepared).
- Temperature Measuring Devices - Food
Observation: There are no thermometers on site to measure temperatures of foods.
Correction: Buy a couple thermometers to measure cook temperatures, cooling temperatures, and hot holding temperatures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors could use a good cleaning around prep areas and in between the grills. Several areas have tiles were grout is missing in between.
Correction: Clean floors regularly and routinely, under and around all equipment. Replace grout in areas where there is no longer any.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water in 3 compartment sink was well over 200 ppm.
Correction: Empty out most of sink and refill with water and test again until concentratuion is between 50-100 ppm.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicine was being stored at a table where food was prepped.
Correction: Move medicine to a location away from food and food prep areas.
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11/19/2014 | Routine | |
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