The purpose of this visit was to conduct a follow-up inspection to verity all the critical violations that were corrected on March 4, 2016 remained corrected. The repeated violation from previous visit were observed corrected. Discussed with manager how to maintain food safety at this facility. The manager will train employees on food safety at the facility to continue food safety practice.
No violation noted during this evaluation. | 03/16/2016 | Follow-up | |
Complaint on 03-Mar-2016 :
The purpose of this visit was to conduct a risk-factor assessment in response to food borne illness complaint.
NOTE:
- Observed the employee health policy. All the employees have signed the agreement form. The manager was not aware of the complaint, and there were no other complaints.
- Strongly advised the manager to monitor sanitizing practice, glove practice, and cross contamination.
- Prevent bare hand contact on ready-to-eat food items (bean sprouts, Garnish, etc.)
- DO NOT use card board and carpet on the floor at the cook line.
- Active managerial Control was discussed with the manager on duty.
- Follow up inspection will be conducted with in 14 days for repeated violations to make certain the violations have remained corrected.
- 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 handeling raw animal food items, before donning fresh gloves.
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. DISCUSSED WITH THE MANAGER. THE EMPLOYEE WASHED HANDS BEFORE DONNING FRESH GLOVES.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employees were observed handling the following ready-to-eat foods using their bare hands: An employee was observed using bare hand to get bean sprouts and basil and setting it on the plate to serve customer. Another employee was slicing jalapeno (garnish) with bare hand.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. FOOD ITEMS WERE DISCARDED. DISCUSSED THE IMPORTANCE OF USING GOVES AND NOT TOUCHING READY TO EAT FOOD ITEMS WITH BARE HAND TO PREVENT POSSIBLE FOOD BORNE ILLNESS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: observed the chef used same gloved hands to take raw thin sliced meat and cooked flank, brisket, chicken, and fish balls.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. DISCUSSED WITH THE CHEF AND MANAGER. REQUIRED THE CHEF TO USE SEPERATE TONGS TO TAKE RAW ANIMAL PRODUCTS AND READY TO EAT FOOD ITEMS. ADVISED THE MANAGER TO MONITOR COOKLINE TO PREVENT CONTAMINATION.
- 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: Marinated Beef (46F) at Turbo-Air, Roasted Oninon (58F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM FROM TURBO-AIR WAS ADVISED TO KEEP IT IN FREEZER. ROASTED ONION WAS DISCARDED VOLUNTARILY.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Egg Rolls at the Turbo Air refrigerator and Beef Stew, Flank/Beef Brisket, Broth in the walk-in refrigerator.
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. PROVIDED A DATE MARKING GUIDELINE TO THE MANAGER. DATE WERE MARKED ON FOOD ITEMS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cooking pan at the 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH THE EMPLOYEE. TRAINED HIM TO SET UP SANITIZER BASIN. THE EMPLOYEE SANITIZED THE COOKING PAN BEOFRE STORING IT AWAY.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED AT THE KITCHEN HAND WASHING SINK.
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03/04/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor assessment which turned in to a routine inspection.
NOTE:
- Advised the PIC to have more than one CFM at the facility.
- DO NOT leave food items at room temperature overnight for thawing. Use walk-in unit or other refrigerator to thaw food items overnight.
- Required the PIC to train employees on food safety (i.e. date marking, no bare hand contact, sanitizing practice, cross contamination).
- Discussed the repeat critical violations with the PIC.
- Discussed Active Managerial Control (AMC).
- Discussed the enforcement policy with the PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Bean Sprouts.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. FOOD ITEM WAS DISCARDED.
- 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 Chicken over grilled onions, Raw beef over radish in the walk-in refrigerator, Raw prok slices over broth in Turbo-Air 2-DR Upright refrigerator.and Raw beef over cooked beef at Superior 2-DR prep refrigerator in kitchen.
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. FOOD ITEMS WERE RE-ORGANIZED. DISCUSSED WITH THE PIC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Tongs in water at stove (104F)
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. UTENSILS WERE SANITIZED BEFORE USING.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Bulk Beef protions were in water (45F/56F). Per discussion, the items were left outside at room temperature overnight for thawing.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. THE PORTIONS WERE DISCARDED. DISCUSSED WITH THE PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Beef Stew at stove (125F)
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. THE FOOD ITEM WAS RE-HEATED ABOVE 165F FOR 15 SECONDS. DISCUSSED WITH THE EMPLOYEES.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Cooked beef, Chicken Tenders in the Superior 2-DR Prep refrigerator
Cooked Beef, Meat balls, Beef Stew, Chicken wings, Beef Broth, Cooked Tenders in Walk-in
Spring/egg rolls, Cooked Chicken, Fried Tofu in Turbo-air 2DR refrigerator.
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. FOOD ITEMS WERE DATE MARKED. DISCUSSED WITH THE PIC.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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 at service area.
Correction: 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. DISCUSSED WITH THE PIC. THE PIC PLACED TIME CARD ON FOOD ITEM.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard on the cookline floor.
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. CARDBOARD WAS REMOVED. DISCUSSED WITH THE PIC.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH PIC. EMPLOYEE SANITIZED THE CUTTING BOARD BEFORE USING IT.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. THE CFM ARRIVED AT THE ESTABLISHMENT DURING INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen was being used to wash cutting board.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE PIC.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door. The back door screening needs to be repaired/replaced
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DISCUSSED WITH THE PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at Kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED. DISCUSSED WITH THE PERSON-IN-CHARGE (PIC).
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11/18/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
NOTE:
- The walk-in cooler was repaired and maintaining 41F or below ambient temperature.
- Keep the back door and front door closed to prevent any pest rodents and insects from entering the premises.
- The beef broth in the walk-in cooler was observed at 45F which was made more than 12 HR ago. The food item was discarded.
- Broths in containers by the back door was left with out temperature/time monitor. The cooling procedure was not followed properly. Discussed with the PIC. Provided the Cooling logs, Cooling methods, and cooling sign in Spanish language as requested.
- Send a copy of cooling log to the Health Department for review with in 21 days. Follow the procedures and guidelines that was provided.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Supreme 2-DR prep cooler's handle is broken
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace the handles and make it easy to clean.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice Cooker. Observed the specification stated 'Household Use Only'
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Discussed with the PIC. replace the rice cooker with commercial/NSF approved ones.
- Outer Openings, Protected / Screen Requirements
Observation: Observed the back door with the gap on the bottom.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/05/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- A Cross Contamination Prevention Guidelines were provided to the PIC and discussed the importance.
- Provided a copy of datemarking guidelines to the PIC.
- Monitor the sanitizing pratices during the operations. follow the 3-Vat sign that is provided.
- Repair the walk-in cooler and provide a service receipt to the Health Department with in 2 days.
- Place asterisk (bigger) on the food items that are served raw or undercooked.
- Active managerial Control (AMC) information was discussed with the PIC. Provided examples about how to address the issues on datemarking, coldholding issues, etc.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The PIC failed to set up the sanitizer sanitizer ptoperly. The PIC said the employees are following wash-Sanitize-rinse procedure when cleaning dishes.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Instructed the PIC to set up sanitizer station properly (Wash-Rinse-Sanitize). Provided a copy of 3-Vat sign to follow the guidelines. Discussed with the PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Bean Sprouts and Noodles
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food items were re-washed and mainained at 41F or below.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Chicken over beef/chicken broths and raw beef over vegetables in the Walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Food items were re-organized. A Cross Contamination Prevention Guidelines were provided to the PIC and discussed the importance.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Small Containers were left floating inside the broth container.
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. Discussed with the PIC. The containers were removed from broth and broth was discarded.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Gave directions to keep the wiping cloths in to wiping cloth bucket in sanitizer solution.
- 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 Stew at the stove (129F)
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. Food item was re-heated to 169F during inspection.
- 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: Spring Rolls (2 Container) - 45F, Beef Stew (5 Container) - 46F, Beef Broth (2 Container) - 45F, Chicken Broth (2 Container) - 49F, Bean Sprouts (5 Bags) - 47F, Cooked Beef (2Container) - 43F at the walk-in cooler.
Observed all the food items were prerpared more than 12HR ago.
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. All the food items were discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Spring rolls in Walk-in and M3 Turbo-Air cooler, Beef Stew, Chicken Broth/Beef broth, Vegetable broth and Cooked Beef at the walk-in cooler.
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. Food items were date marked. Provided a copy of datemarking guidelines to the PIC.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard on the cookline.
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. Cardboard was removed during inspection. Advised the PIC not to use cardboard on the floor in future.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Supreme 2-DR prep cooler's handle is broken
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace the handles and make it easy to clean.
- 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: Mr. Winter Walk-in Cooler
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. The PIC called the service company for repair. Removed all the potential Hazardous Food (PHF) from the cooler and placed then in the other units that are holding 41F or below. Most of the PHF were discarded. Repair the walk-in cooler and provide a service receipt to the Health Department with in 2 days.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Meat slicer at the prep table more than 4 hours.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The PIC directed an employee to clean the meat slicer.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Rice Cooker. Observed the specification stated 'Household Use Only'
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Discussed with the PIC. replace the rice cooker with commercial/NSF approved ones.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen was being used to wash noodles. An employee was also observed drinking water from the handwashing sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with the PIC.
- Outer Openings, Protected / Screen Requirements
Observation: Observed the back door with the gap on the bottom.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands was not provided in the kitchen hand sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A Handwashing sign was provided to the PIC.
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06/03/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. Environmental Health Specialist (EHS) provided manager with and discussed the following handouts: cooling log and sign in English and Spanish, cooling methods in English, Spanish and Vietnamese, date marking and time as a public health in English, Spanish and Vietnamese (as future option).
EHS also observed the following:
6-501.111(C) Controlling Pests/Methods to Use When Pests Are Found
This is a critical violation
Observation: Effective methods are not being used to control cockroaches. Observed live cockroach in the facility.
Correction: Cockroaches are capable of transmitting disease to people by contamination food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
Within 7 days, please obtain a third party pest control service and fax or e-mail the service invoice to the EHS.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). OBSERVED THE FOLLOWING:
1) 6 DEEP PLASTIC CONTAINERS OF COOKED CHICKEN STOCK (48F-65F),
2) AND 2 DEEP PLASTIC CONTAINERS OF COOKED BEEF STOCK (44F-48F) BOTH COOLING OVER 12 HOURS IN THE WALKIN COOLER
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using an approved method and approved times as stated in 3-501.15 and 3-501.14. PERSON IN CHARGE DISCARDED ALL CONTAINERS OF STOCK (8 IN TOTAL). EHS PROVIDED INFORMATION ON PROPER COOLING TO PERSON IN CHARGE.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. OBSERVED OPEN DRINK CONTAINER AND BREAD FOR EMPLOYEE STORED DIRECTLY ON SLICER NEXT TO COOKED CHICKEN BEING CUT ON CUTTING BOARD.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. MANAGER DISCARDED ALL EMPLOYEE FOOD AND BEVERAGE IN PREP AREA.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: READY TO EAT BEAN SPROUTS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: EMPLOYEE DISCARDED BEAN SPROUTS THAT WERE HANDLED USING BARE HANDS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: OBSERVED THE FOLLOWING:
1) 6 CONTAINERS OF COOKED CHICKEN STOCK (48F-65F),
2) 2 CONTAINERS OF COOKED BEEF STOCK (44F-48F), BOTH COOLING OVER 12 HOURS IN THE WALKIN COOLER.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. PERSON IN CHARGE DISCARDED ALL CONTAINERS OF STOCK (8 IN TOTAL). EHS PROVIDED INFORMATION ON PROPER COOLING TO PERSON IN CHARGE).
- 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: OBSERVED THE FOLLOWING:
1) RAW BEEF FLANK THAWING ON FLOOR AT (51F OVER 12 HOURS),
2) RAW BEEF FLANK THAWING IN PREP SINK (47F FOR OVER 12 HR),
3) RAW BEAN SPROUTS AT ON PREP TABLE (53 FOR 2 HOURS).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PERSON IN CHARGE DISCARDED BEEF FLANK FROM SINK AND FLOOR. BEAN SPROUTS WERE CHILLED USING ICE AND WATER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: PORK EGG ROLLS IN WALK-IN COOLER, PORK EGG ROLLS IN TRUE 1 DR UPRIGHT COOLER.
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. NOTE: PERSON IN CHARGE LABELED ITEMS WITH PROPER DATE MARKING LABELS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MEAT SLICER, 2 FOOD PROCESSORS, SPATULAS AT COOKLINE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. MANAGER IN CHARGE INSTRUCTED EMPLOYEES TO CLEAN ITEMS USING SOAP, WATER, AND A CHLORINE BASED SANITIZING SOLUTION.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. EMPLOYEE CALLED MANAGER WHO THEN SHOWED UP AFTER THE BEGINING OF INSPECTION. MANAGER THEN PRESENTED HIS CERTIFIED FOOD MANAGER CARD.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED SPRAY CAN OF RESIDENTIAL PESTICIDE IN KITCHEN AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PERSON IN CHARGE DISCARDED SPRAY CAN OF PESTICIDE.
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12/23/2014 | Risk Factor | |
ROUTINE INSPECTION
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: OBSERVED MULTIPLE PHF PREPARED ON SITE NOT DATE MARKED.
Correction: ITEMS MARKED BY PIC.
- Floor / Wall / Ceiling / Cleanability
Observation: OBSERVED FLOORS WITH EXCESSIVE DIRT/GRIME.
Correction: ENSURE FLOORS ARE CLEANED REGULARLY.
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06/21/2014 | Routine | |
ROUTINE INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: OBSERVED FLOORS WITH EXCESSIVE DIRT/GRIME
Correction: ENSURE FLOORS ARE EASILY CLEANABLE.
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12/20/2013 | Routine | |
ROUTINE
- Floor / Wall / Ceiling / Cleanability
Observation: OBSERVED FLOORS WITH EXCESSIVE DIRT/GRIME.
Correction: ENSURE FLOORS ARE EASILY CLEANABLE.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: OBSERVED CARDBOARD BOXES BEING USED AS MATS.
Correction: MATS NEED TO BE EASILY CLEANABLE.
- Outer Openings, Protected / Screen Requirements
Observation: OBSERVED BACK DOOR OPEN WITH SCREEN THAT NEEDS TO BE REPAIRED.
Correction: ENSURE SCREEN DOOR IS TIGHT-FITTING.
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05/17/2013 | Routine | |
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