- 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: OBSERVED ICE SCOOP STORED ON TOP OF UCLEAN AREA OF ICE MACHINE AND RICE UTENSILS IN CONTAINER OF STANDING 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. ICE SCOOP MOVED TO 3VAT SINK FOR WASHING AND TO BE PLACED IN CLEAN CONTAINER FOR STORAGE, WATER REMOVED FROM RICE UTENSIL CONTAINER.
- 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: CUT TOMATOES 57, TOFU 55F, BEANSPROUTS 57F - BEV AIR 2DR PREP (COOKLINE L)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED
- Ventilation Hood System / Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below. OBSERVED GREASE AT MIDDLE OF DRIP TRAY DRIPPING BELOW ONTO WOKS USED FOR COOKING.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. INTERIOR CLEANED DURING INSPECTION.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: UNUSED WARMER/ROASTER UNIT AT COOKLINE.
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. CFM ARRIVED DURING THE INSPECTION.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DRY STORAGE ROOM are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILES is not maintained in good repair. OBSERVED CEILING TILES IN DRY STORAGE ROOM CRACKED AND STAINED IN NEED OF REPLACEMENT.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2016 | Routine | |
NOTE: Observed Bev Air 2DR Prep Cooler (Cookline L) with mechanical equipment placed inside adjacent prep table exposed without covered side panels. **Please clean interior of prep table (cooler equipment units) and contact company for side panels for table interior.
*Please remove all unnecessary and unused equipment from kitchen.
Please remember to thoroughly clean all floor mats and keep in storage if unused.
Please provide lining for hole wall from kitchen to side bar area if kept open.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. NO FOOD THERMOMETER AVAILALBE IN KITCHEN, CFM IS NOT MONTIORING TEMPERATURES OF COOKED FOOD ITEMS.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED CFM RINSE OFF HANDS WITH GLOVES IN SANITIZER SOLUTION IN 3VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, CFM REMOVED GLOVES AND WASHED HANDS IN HANDSINK WITH SOAP AND WATER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER, UNUSED SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS PLACED IN 3VAT SINK TO BE REWASHED.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- 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: RICE POT BOWL. OBSERVED FOOD EMPLOYEE WASH RICE POT BOWL WITH SOAP AND WATER IN 3VAT SINK WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER DISHWASHING PROCEDURES, FOOD EMPLOYEE SANITIZED RICE BOWL.
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10/08/2015 | Risk Factor | |
Notes:
Recommendation is made to clean hood above the kitchen every 2 weeks.
Monitor temperatures at the buffet line regularly using food thermometer. The hot holding temperature is 135F. If needed reheat food to 165F for 15 seconds.
Send a copy of parasite destruction letter to Health Department with in 14 days.
Use food thermometer to monitor ambient-air temperature or True 3DR cookline refrigerator.
Follow the proper thawing process as discussed during inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees were not properly sanitizing cleaned multiuse equipment and utensils. Observed that employees do not know how to set up sanitizer sink.
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. Gave instrustions about a proper way of setting up sanitizing sink to the PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Marinated chicken was stored on the same container with no barrier with sliced Mango at the True Prep 3DR . Food items were wrapped in plastics.
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 seperated. Mango was discarded.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken was stored above raw beef in wal-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Raw beef was moved above raw chicken.
- Food Storage Containers, Identified with Common Name of Food
Observation: Observed that several buckets of food items were stored at the dry storage area were not easily identified by appearance were observed without a label:
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Knives were stored in a container and in-between prep coolers.
Correction: Knives were wash, rinse, and sanitized and stored at a designated area.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Observed that dry wiping cloths were used to wipe raw-meat cutting board was not sanitized and it was also used to wipe the surfaces.
Correction: Wiping cloths must be sanitized in a sanitizer bucket to clean food - contact surface. Sanitizer bucket was set for wiping cloths.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Chicken with eggplant at the buffet line measured 105F (1HR). An employee reheated food item to 142F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Food Item was reheated to 165F for hothold.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Chicken (50), Dumpling.
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. Discussed the appropiate thawing process with PIC. Discarded chicken.
- 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: Chicken (115F), Chicken and eggplant (105F), Chicken curry (118F), White rice (92F) at the buffet.
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. All the food items were reheated to 165F. White rice was discarded.
- 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: Boiled Chicken (50F) at True 3 DR, Bean Sprout (47F).
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. Boiled Chicken and Bean Sprout were discarded.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at following handwashing sinks: Prepline in the kitchen and Bar
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided at the kitchen and bat handwashing sinks.
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01/05/2015 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBD81180NE
- Physical Facilities Good Repair
Observation: 1) Caulk has been applied along the back of the dishwasher drainboards. There is debris on the wall above the new caulk. The wall is not smooth and cleanable.
2) Foam has been used to fill a gap between the shelf and the wall above the 3 vat sink. This is not a smooth and cleanable surface.
Correction: 1) Scrape the debris off of the wall. Walls must be smooth and cleanable
2) Apply caulk along the shelf and wall above the 3 vat sink.
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11/20/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Equipment / Non Food / Design / Easy Clean
Observation: The compressor for the 2DR Beverage Air refrigerator at the cookline sits on the bottom shelf of a table outside the refrigerator exposed to grease, dirt, etc.
Correction: Provide a cover for the front of the compressor stand.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following is in need of cleaning: 1) shelf above cookline
Correction: 2) shelf above dishwasher drainboard.
- 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: toaster oven, Magic Chef microwave oven, rice warmer in kitchen.
Correction: Remove the home use equipment. Food equipment msut be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The air gap from the sanitizer sink to the floor drain is less than 1".;Modify (raise) the drain line to provide an air gap of approximately 3".
- Hand Drying Provision / Individual, Disposable Towels
Observation: There is not a paper towel dispenser for the handsink serving the cookline. Paper towels are laying wherever they were put.
Correction: Provide a dispenser for the paper towels at the cookline handsink.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: There is inadequate lighting in the wait station area.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. There must be visibility for cleaning in this area.
- Physical Facilities Good Repair
Observation: 1) Foam has been used as a sealant in a number of areas: both drainboards, shelf above 3 vat sink, pipe below kitchen handsink. This has left an uncleanable surface.
2) Caulk used at the right-side drainboard does not allow water to run from the wall into the sink. Re-caulk to provide a smooth transition from the wall into the sink.
Correction: 1) Repair the foam to be smooth.
2) Re-caulk to provide a smooth transition from the wall into the sink.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There are numberous unnecessary items and tools in the store room and in other areas of the kitchen.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Wall and plumbing pipes adjacent to handsink in bar area is in need of cleaning.
Correction: Clean this area to prevent a food source for pests such as cockroaches and mice.
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11/17/2014 | Pre-Opening | |
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