Observed a few food items on front countertop without Time Label including: Spring Roll w/ Crab, Albone Soup, Rice cake w/ cooked beans. CFM labeled food items with time stamp.
**Please send invoice for repair of True 1DR Prep Cooler to Health Department by 11/2/15.
PLEASE ENSURE THAT ALL REFRIGERATION UNITS ARE AT 41F OR BELOW BEFORE PLACING FOOD ITEMS IN FOR PROPER COLD HOLDING.
Observed heavy accumulation of water on floor of Kitchen and surrounding areas, and WIC. Observed large amounts of water spill out of Steamer Unit (not in use today) when door opened. Please ensure that thorough cleaning and mopping is done throughout day to prevent standing water on floor. Please ensure that all equipment interior are cleaned and dried before closing unit doors overnight with no water remaining inside.
NOTE: 3Vat Sink Handles not in working during time of inspection. No Dishwashing is being performed until repaired. Observed repair during inspection.
PLEASE CORRECT AND PREVENT ALL REPEAT AND CRITICAL VIOLATIONS OR RISK FURTHER ENFORCEMENT.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED FOOD EMPLOYEES PREPARING KIMCHI ON COUNTERTOP LINED WITH PLASTIC, HOWEVER RAW CABBAGE IN CONTACT AND LEANING ON ADJACENT WALL (UNCLEAN)
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CABBAGE MOVED AWAY FROM WALL. CFM SUGGESTED ADDING TEMPORARY PLASTIC COVERING ON WALL WHILE PREPARING KIMCHI.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED LARGE BINS OF RICE IN WATER KEPT IN CONTAINER FOR 1 DAY WITHOUT LID ON FLOOR OF KITCHEN.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEM MOVED TO SHELVING UNIT AND COVERED
- 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: FISH CAKE 57F, ROE 50F, SCRAMBLED EGG 56F - TRUE 1DR PREP COOLER. PER CFM, UNIT HAD NOT BEEN IN WORKING CONDITION HOWEVER FOOD ITEMS STILL KEPT IN UNIT.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. TCS FOOD ITEMS DISCARDED. MAINTENANCE FOR REPAIR SCHEDULED FOR LATER TODAY.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: OBSERVED FOOD ITEMS ON COUNTERTOP FOR SALE PAST 4 HOUR TIME AS MARKED ON LABEL: KIMCHI PANCAKE, RICE CAKE W/ BEANS
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. FOOD ITEMS DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE BIN OBSERVED WITH MOLD ON INTERIOR SURFACE, IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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10/27/2015 | Risk Factor | |
Please remember to monitor all Refrigeration Units to ensure that all foods are properly cold holding at 41F or below.
Please remember to place Time Stamp on all foods including new menu items placed on front countertop at room temperature.
Please remove Standing Water on floors throughout kitchen facility and in WIC. Missing Floor Tiles are to be replaced to prevent standing water in kitchen.
HANDWASHING REMINDER
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, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Please correct all violations by next inspection.
EHS provided additional copies of Handwashing Signs, Employee Health Policy, and Proper Cold and Hot Holding informational handouts in Spanish and Korean.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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. OBSERVED FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING HANDS.
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. EHS EXPLAINED PROPER GLOVE USE AND HANDWASHING PROCEDURES. FOOD EMPLOYEES WASHED HANDS.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEES ENGAGE IN DIFFERENT TASKS THROUGHOUT INSPECTION WITHOUT WASHING HANDS OR REMOVING GLOVES.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER GLOVE USE AND HANDWASHING PROCEDURES.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BAGS OF ONIONS STORED ON FLOOR IN BACK HALLWAY.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. FOOD EMPLOYEE MOVED ONIONS ONTO SHELVING UNIT.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW BEEF 46F THAWING IN CONTAINER OF WATER ON COUNTERTOP AT ROOM TEMPERATURE. OBSERVED RAW PORK LEGS THAWING IN 2VAT SINK IN STANDING WATER AT ROOM TEMPERATURE.
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. EHS EXPLAINED PROPER THAWING PROCEDURES. RAW BEEF MOVED TO WIC, PORK LEGS PLACED UNDER ICE AND RUNNING WATER.
- 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: SOYBEANS 54F, RAW SQUID 43F - IN TRUE 2DR PREP COOLER L
Correction: RAW BEEF 46F, RAW PORK LEGS 47F - THAWING IN STANDING WATER AT ROOM TEMPERATURE.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs. OBSERVED RAW SHELL EGGS 60F AT TRUE 3DR PREP TOP (BY 3VAT).
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. DISCARDED.
- 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): PACKAGED BEEF, PORK FEET, SPICY COOKED VEGGIE, BEAN CAKE, PAN FRIED FISH FILLET, SEAWEED ROLL, GRILLED MACKEREL ON COUNTERTOPS.
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. CFM LABELED ALL FOOD ITEMS MISSING TIME STAMP WITH TIME TO BE DISCARDED.
- 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: OBSERVED BLUE PLASTIC COATING EQUIPMENT DOORS.
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. PLASTIC REMOVED.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of SUGAR, SALT, AND OTHER FOOD ITEMS.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: STEAMER POTS, RICE POTS
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EQUIPMENT CLEANED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED SOILED AND UNCLEANED SHEET TRAYS STACKED WITH CLEAN TRAYS IN SHELVING UNIT.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. ALL SHEET TRAYS IN SHELVING UNITS REMOVED AND PLACED IN 3VAT SINK. SHELVING UNIT CLEANED BEFORE PLACING CLEAN TRAYS TO BE STACKED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SHELVING UNITS, IN BETWEEN COOKLINE EQUIPMENT, PREP UNIT DOORS
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: STEAMER TRAYS OBSERVED BEING WASHED IN MOP SINK WITH SOAP AND WATER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. STEAMER TRAYS PLACED IN 3VAT FOR RE-WASHING AND SANITIZING
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: PLASTIC CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. EHS EXPLAINED PROPER PROCEDURES.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the KITCHEN FLOOR TILES THROUGHOUT FACILITY, CEILING TILES IN DRY STORAGE AREA is not maintained in good repair. OBSERVED SINK STOPPERS MISSING FROM 3VAT SINK (CURRENTLY USING PAPER TOWELS TO HOLD WATER IN BASIN).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS ALONG the COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors are being kept open. OBSERVED RESTROOM DOOR PROPPED OPEN WITH DOOR STOPPER.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease. DOOR CLOSED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 150ppm. Verify concentration using the appropriate test kit. CFM ADJUSTED SANITIZER SOLUTION.
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05/19/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/25/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager:
-Observe standing water inside Walk-in cooler floor that needs to be removed and clean.
-Repair the True 3dr prep cooler if the unit is having issue maintaining 41F and below.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: six kitchen utensils stored in clean bin.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--Untensils above was moved back to dish washing area to be clean properly.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bin enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the back of the kitchen is not working.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink next to the 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towel provided
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07/22/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
Observation: Observed eight knives located at the True 3dr prep cooler are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.---All knives was cleaned
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.---Cleaned
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving in the Walk-in cooler and pots/pan.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed tiles missing in the walk-in cooler.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided the manager with an employee health policy folder in various languages.
Please FAX or EMAIL signed forms in 10 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE WASHING GLOVES.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED THE ICE BIN IN NOT CLEAN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. MANAGER CLEANED THE ICE BIN.
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08/05/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
EHS provided an employee health policy folder to certified food manager.
Water Heater: Hot water heater: Rinnai
Model: R94LSi
Btu's/kw: 180,000 264 goh if 120F water at an 80F rise
Dishwasher: n/a
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EMPLOYEES DISCARDED BEVERAGES AND/OR COVERED BEVERAGE WITH LID.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Plastic containers were found stored uncovered outside.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.OWNER REMOVED PLASTIC CONTAINERS OUTSIDE AND PLACED INSIDE KITCHEN FOR STORAGE.
- Single Service & Linens Stored in Locker Room / Protect from Contamination (corrected on site)
Observation: Plastic containers were observed stored unprotected in the locker room.
Correction: Laundered linens and single-service items that are packaged or in a facility such as a cabinet may be stored in a locker room. CFM INVERTED AND COVERED PLASTIC CONTAINERS IN STORAGE ROOM.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM PROVIDED DISPOSABLE PAPER TOWELS AT THE HANDSINKS.
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02/05/2013 | Routine | |
4-501.11A Equipment in Good Repair
(CORRECTED DURING INSPECTION) Observed the following units unable to operate below 41F:
1) True prep cooler (50F)
Refrigeration units shall operate at a temperature of 41F or below at all times.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 to be used by the person-in-charge to develop a complete employee health policy.
Correction: 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing in between glove changes by foodservice employees engaged in multiple foodhandling tasks.
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 MANAGER.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked Shrimp (TPC--50F),
2) Cooked Egg (TPC--48F),
3) Cooked Crab Meat (TPC--48F)
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the three compartment sink with a concentration of 10 ppm.
Correction: A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: (CORRECTED DURING INSPECTION) The food-contact surfaces of the following equipment were not observed sanitized:
1) Dishes being washed in the three compartment sink
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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11/28/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Rainbow Catering, 7326-B Little River Turnpike, Annandale, VA 22003 »