The purpose of this visit was to conduct a risk-factor assessment. At the time of inspection, the facility was preparing for a big order for catering. Did not observe cooking at this time.
NOTE:
- A cross contamination prevention guidelines handout was provided to the Person-in-Charge (PIC).
- Advised the PIC to clean the ice machine, replace the light over the grill, and remove the plastic from new unit.
- Observed Traulsen 1/1 refrigerator replaced with Hoshizaki 1/1 refrigerator.
- 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: Heavy Cream (44F) at True 1-DR Upright refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food item was discarded voluntarily.
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08/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Use the dishwash machine to sanitize the food-Contact surfaces temporarily. Fix the sanitizer basin and send a copy of service receipt to HD with-in 2 weeks.
- Handwashing signs for ladies room and kitchen handwashing sink is provided (Spanish/English).
- 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: White Rice at the prep area (100F)
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 rice was cooked. The PIC decided to cool it rather than increasing the temperature of rice due to the limited space in the warmer. White rice was moved to Walk-in cooler in a smaller pan.
- 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: Eggplant Dip (45F) at Traulsen 1/1 upright.
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. Food item was discarded.
- 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: Eggplant Dip, Lamb Shank, Lamb Curry in the walk-in cooler. The food items were made on 2/1/15, and it will be used more than 24HR.
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. PIC will date mark any RTE that will be used more than 24HR.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Duct tape was used on the Traulsen 1/1 upright refrigerator to stick information, Duct tape was observed in the left-top side of the walk-in cooler.
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. Duct tape needs to be removed for the surfaces and make it easy to clean at all times.
- 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: Prep containers, large cooking pans, and utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Use dishwasher to rinse and sanitize food-contact surfaces. Large containers and cooking equipments can be washed, rinsed, and sanitized as instructed to PIC. Use the 'rinse' sink to sanitize the large containers for temporary (until sanitizer sink is fixed - 2 weeks).
- 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: two Toshiba Microwave
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. Remove Toshiba microwave from the facility. DO NOT use microwave that is intended for household use only. Replace the equipment with NSF/ETL approved items.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed that the wall by prep area near the walk-in refrigerator was pealing, soiled, and not smooth.
Correction: Wall need to be easily cleanable. Repair/cover the uneven portion of the wall, and make it easily cleanable.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at kitchen and ladies room handwashing sinks 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.Provided handwashing sign to the PIC to post at the ladies room and kitchen handwashing sink.
- Physical Facilities Good Repair
Observation: Observed that the 3-Vat sink (sanitizer sink) is not maintained in good repair. Sanitizer sink basin has hole on the bottom. It prevents from sanitizing the utensils and food-contact surfaces.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the sanitizer basin to make it available to use (Wash-Rinse-Sanitize). Send service receipt to HD in 2 weeks.
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02/02/2015 | Routine | |
The purpose of this visit was to conduct a routine evaluation. Chlorine sanitizer final rinse dishmachine/wiping cloth bucket: 100/200 ppm.
No violation noted during this evaluation. | 07/22/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer final rinse dishmachine: 100 ppm. Chlorine sanitizer wiping cloth bucket: 100 ppm.
- 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. NOTE: Discussed with PIC.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken wings on skewer over raw beef kabob in Traulsen 1/1 upright cooler, upper 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). NOTE: PIC had storage order corrected.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Jalapeno peppers in walk-in cooler, bags of raw onions in rear storage room.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: replace missing cover of ice machine access panel to cover mechanical parts and provide smooth, easily cleanable surface.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Kitchen hand sink is separating from wall. Old sanitizer mixing unit over 3 compartment sink is now used as a standard faucet. .
Correction: Provide permanent support for kitchen handsink, and caulk as necessary to return sink to structurally sound, easily cleanable condition. Remove sanitizer mixing unit over 3 compartment sink, replace sanitizer mixing unit with approved faucet, or return sanitizer mixing unit to fully functional condition.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall in the rear prep area next to the walk-in cooler is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/02/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution concentration in final rinse dish machine/wiping cloth bucket: 100/100 ppm.
The display cooler is not maintaining the required ambient temperature. Service of display cooler scheduled by PIC during the inspection. Display cooler will not be used for storage of potentially hazardous foods until it is restored to fully functional condition. PIC wil provide copy of service invoice for display cooler within 10 days.
The following good retail practices were discussed during the inspection: Storage of ice machine scoop, temporary storage of cooked rice in 1st compartment of three compartment sink, damaged wall surface over prep table near walk-in cooler, labeling of bulk food containers. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR DISPLAY COOLER AND COPY OF VALID CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- 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 wings stored over raw beef in Trulsen upright cooler. NOTE: PIC corrected storage order.
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).
- 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: Yogurt based sauce/ heavy cream in Display cooler: 48/51 degrees F. NOTE: PIC relocated food items to walk-in cooler.
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.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager with current credentials present in the establishment during the inspection. (expired 2/28/13)
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. NOTE: PIC will fax copy of current CFM credential within 10 days.
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07/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith BTN 120108. Provided hand washing signs and discussed importance of keeping hand washing station fully supplied. Discussed importance of keeping non-food contact surfaces visibly clean, especially the walls in the rear prep area. PIC provided ECOLAB invoice for latest pest control treatment on 12/10/12. PIC advised that all food not consumed at end of the day is disposed of, and that there no prepared PHF that had been in walk-in cooler >24 hours. Grease extractors were in very clean condition
- 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. PIC was aware of EHP requirements, but had been unable to obtain signed employee reporting agreements because employees spoke Spanish only.
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: 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: sugar in container next to walk-in cooler must have cover.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop for ice machine.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: cutting board, scoops in sugar in rear prep area next to walk-in cooler, and vegetable peeler next to the 3 vat sink.
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 / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walls in rear prep area next to walk-in cooler, trays under naan prep area, walls in rear prep area.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that clean single service utensils were stored in an manner that exposed the item(s) to contamination. Bottom of one container of single service utensils in contact with single service utensilss in container underneath, and all handles not pointing outwards.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
- Plumbing / Maintained in Good Repair
Observation: Old sanitizer mixer unit for 3 complartment sink now used as faucet only. Replace unit with approved faucet, or restore snitizer mixing unit to fully functional condition.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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.
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01/08/2013 | Routine | |
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