The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed a food employee eating in the kitchen. Upon my entry to the kitchen, the employee immediately ceased eating and put the food away.
Correction: Employees must eat meals in a location other than the food preparation area. There is a shared dining area for the food court at Lotte. Food employees may use this dining area for their own meal consumption.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed a food employee using his bare hands to assemble ingredients for a menu order to be fully cooked. Some ingredients included sugar and herbs that may not, when used in other dishes, have subsequent heat treatment.
Correction: Bare hand contact may lead to cross-contamination of food ingredients/garnishes. Employee was instructed to wash his hands and use handled utensils and/or single use gloves.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Observed samosas stored in an aluminum pan behind wok at 123F. One of the cooks stated that the samosas were fried earlier and then placed here. Also observed butter sauce on stove top (burner not lit) at 116F. Butter sauce is batch prepared (cooked), then cooled and stored in the walk-in unit, portions reheated for hot holding on the stove top, and then added to menu items as an ingredient or side.
Correction: Once reheated/cooked for hot holding, samosas and butter sauce must be kept hot at 135F or above. Samosas were immediately discarded. Butter sauce was reheated to 165F.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed an employeee washing and rinsing utensils, saute pans, and other food equipment at the 3-compartment sink. After rinsing, the items were immediately place on the storage rack to dry. There was no sanitizing step. The third sink basin contained multiple wiping cloths in a detergent and bleach solution with >200ppm chlorine concentration.
Correction: During manual warewashing, the third sink basin is to be used for the sanitizing step. Manual warewashing must include distinct wash, rinse and SANITIZE steps. The wiping cloths can be soaked in a bucket.
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12/30/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Hair Restraint Effectiveness (corrected on site)
Observation: Observed two males employees working in the kitchen not wearing hair restrains..
Correction: Employees found and put on caps/visors.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed the chlorine concentration in the sanitize basine to be <50ppm and noted suds in water to the extent that it is likely that detergent is being added to the sanitizing basin along with bleach.
Correction: The manager directed an employee to drain the basin and make a new solution and test to 50-100ppm chlorine concentration with available test strips.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Observed a heavily soiled/stained cutting board, dough press/rooler machine, and dough mixer.
Correction: The manager stated that the dough roller and mixer are disassembled for cleaning. The cutting board was removed from the preparation unit to be washed, rinsed, and sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: Stainless steel counters, sides of equipment, wire rack shelving, and storage shelving of non-food contact equpment were observed soiled with food debris and grease.
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Floor surfaces throughout the kitchen, under cooking equipment, in the walk-in unit, and at the dishwashing area are soiled with food debris and grease/oil.
Correction: Clean floor surfaces more frequently to prevent accumulation of debris and oil.
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06/15/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Onion gravy in the walk in cooler at 50F cold holding at improper temperatures
Correction: Food was discarded.
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10/29/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Cooling methods were discussed with manager, foods such as the cooked potatoes or the samosa filling is being cooled in too big of a quantity, it is highly suggested that foods are separated into smaller or thinner portions.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed large pans of baked potatoes cooling at room temperature
Correction: large bus pan of samosa filling cooling in walk-in refrigerator.
- Equipment / Good Repair / Components / Gaskets
Observation: Facility did not have sink stoppers for 3-vat sink.
Correction: Purchase sink stoppers to facility the correct use of the 3-vat sink.
- Plumbing / Maintained in Good Repair
Observation: The plumbing underneath the right basin at the 3-vat sink is not currently being used, employees report the piping leaks.
Correction: A plumbing system shall be maintained in good repair.
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03/07/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection.
Complainant stated they found a roach in their food.
During the inspection, no pest activity was noted, however CFM stated that a few insects had been noted very recently and she is working on choosing a pest control company to conduct preventative treatment. Additionally, it was noted that employees are beginning to take items off the shelves to clean the entire front portion of the kitchen. Many suggestions were made, such as unpacking foods and suppkues from cardboard boxes as soon as possible and moving equipment and cleaning underneath and behind them.
Facility will have certified pesticide applicator conduct an inspection and treatment within one week. It was also suggested that the manager speak with her employees about routinely cleaning areas identified and to report any pests to her as quickly as possible. Be sure to notify your pest control operator if additionaly treatment is necessary, do not use spray intended for household use.
Please contact me if you have any questions. Thank you.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Excessive amount of food debris were observed especially underneath the prep refrigerator, around the dry spices and underneath the cookline.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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10/15/2013 | Complaint | |
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: CFM stated that pesticides labeled for residential use were being applied by the operator to control pests in the evenings after closing.
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.
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10/15/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: tomato gravy, onion gravy, samosas, cooked chicken. Items are used within 3-4 days.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep top and on the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: around refrigerators, on floor inside refrigerators and freezers, prep tables, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Employee stated that a plumber has been contacted already.
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07/02/2013 | Routine | |
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