The purpose of this visit was to perform a risk factor assessment.
Oyster shell stock tags are to be researched and an answer will be given to you on or about Friday, March 11, 2016.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 (EHP) is required to be in place at the food establishment. Facility does not have an EHP for all food employees, but others have signed EHPs.
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: 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 employees performing multiple tasks including food preparation, handling boxes, food equipment and no handwashing between 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.REMIND CFM THAT HANDWASHING IS IMPERATIVE TO A FOOD OPERATION
- 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:Observed raw crab above ready to eat fried chicken in the Beverage Air 2 door prep refrigerator, raw chicken above ready to eat jello in the True 3 door refrigerator, raw eggs above ready to eat asparagus, raw chicken above ready to eat lomein in the walk in
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. CHANGED LOCATION OF THE FOODS, GAVE THE CFM A FOOD STORAGE CHART
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within two hours.Observed chicken broth on a prep table at 74F, rice in the walk in at 72F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED, GAVE THE CFM COOLING INFORMATION IN CHINESE AND SPANISH
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed sweet and sour shrimp at 97F, pork dumplings at 96F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCUSSED WITH THE PIC TO REHEAT THE FOODS TO 165F FOR 15 SECONDS AND THEN TO MAINTAIN THE TEMPERATURE OF THE FOOD AT 135F
- 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:Fried chicken
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.DATEMARKED
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03/09/2016 | Risk Factor | |
The purpose of this visit was to assess if the facility was retaining the shell stock tags with the last date of use marked on the tag. Presently the facility has retained the shell stock tags and is marking the date of last use on the tags.
- 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.
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08/20/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up to assess the shell stock tag retention with the necessary information documented will be conducted on or about August 18, 2015.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.FOOD EMPLOYEE WASHED THEIR HANDS IN THE CORRECT SINK.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: The tags for the molluscan shellfish, clams, are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. COPY OF SHELLSTOCK TAG EMAILED TO RESTAURANT BY SUPPLIER AND ATTACHED TO CLAM CONTAINER
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the, clam, oysters,or mussels, tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pineapple fried rice at 114-127F, black pepper chicken at 113F
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. DISCUSSED WITH THE CFM TO REHEAT THE FOOD TO 165F FOR 15 SECONDS AND THEN MAINTAIN THE TEMPERATURE AT 135F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tomato salad at 52F, egg custard at 43F, tapioca pudding at 47F at the buffet, garlic and oil at 92F on the spice cart
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.OBSERVED A SMALL AMOUNT OF ICE UNDER THE FOOD CONTAINERS AT THE BUFFET. SPOKE TO THE CFM ABOUT INCREASING THE ICE UP TO AND AROUND THE FOOD CONTAINERS AT THE BUFFET. STAFF BROUGHT MORE ICE AND FILLED THE SPACE BENEATH THE FOOD CONTAINERS AT THE BUFFET WITH ICE. GARLIC AND OIL DISCARDED
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a working 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handsink across from the dishmachine are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the door leading the rear entry of the facility.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials, glass cleaners, are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.BOTTLES LABELED WITH CONTENT NAME
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07/28/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken dumpling 91F, butter shrimp 109F, salt & pepper shrimp 119F, honey chicken 120F, crab & shrimp soup 128F--buffet. Yellow rice 96F--kitchen prep table.
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. Note: Put yellow rice in walk-in refrigerator for cooling. All the other items reheated to 165F or above.
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01/09/2015 | Complaint | |
- 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. Observed glass of water without lid or straw sitting on a shelf above sanitizing sink.
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Observed clam withiout tag in walk-in refrigerator and mussels missing tag in 3DR prep refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. Note: Discussed with the manager to put the dates in future and discussed the importance of putting the dates on tags.
- 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: fried tofu
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. Note: Discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 53F, tapioca pudding 55F, banana pudding 56F, cut melon 51F--buffet. Cooked noodles 45F --under prep table cook line, white rice 64F--on shelf at cookline. Fried tofu 47F--3DR prep top.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put all items inside the refrigerator.
- 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 --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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink near dish machine.
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)
Observation: Observed that paper towels were not provided at each handwashing sink near dish machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/09/2015 | Risk Factor | |
- 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: OBSERVED RAW CHICKEN OVER RAW BEEF AND RAW CHICKEN , RAW PORK AND RAW SEAFOOD ON SAME SHELF IN THE WALK IN REFRIGERATOR.
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). DISCUSSED WITH MANAGER THE PUBLIC HEALTH REASONS TO STORE FOOD IN SUCH A MANNER AS TO AVOID CROSS CONTAMINATION. STAFF STARTED REARRANGING FOOD CORRECTLY AS PER COOK TEMPERATURES.
- 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 MOLDY SUBSTANCE, DIRT AND GRIME ON THE INSIDE SURFACE OF THE ICE BIN .
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.DISCUSSED WITH MANAGER TO CLEAN ICE BIN AND ENSURE THAT THIS IS DONE ON A REGULAR BASIS AS ICE IS ALSO A SOURCE OF FOOD.STAFF TO START CLEANING PROCESS TODAY.
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10/29/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED THAT THE SHELLFISH STOCK TAGS HAD NO DATE MARKED TO INDICATE WHEN THE LAST ITEM WAS SOLD.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. SPOKE WITH CFM AND STAFF IN CHARGE ABOUT THE IMPORTANCE OF MARKING THE TAGS WITH DATE . ALSO DEMONSTRATED THE METHOD OF MARKING THE DATE ON ONE OF THE TAGS. CFM MARKED THE DATE ON THE TAG FROM BAG THAT HAD BEEN EMPTIED YESTERDAY.
- 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:OBSERVED PANS OF RAW CHICKEN STORED ON SAME SHELF AND OVER SHELF CONTAINING COOKED DUCK AND FRIED CHICKEN IN THE WALK IN REFRIGERATOR.
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.CFM AND STAFF REMOVED AND REARRANGED THE ITEMS IN THE WALK IN REFRIGERATOR . ALSO PROVIDED HAND OUT ILLUSTRATING PROPER METHOD TO STORE FOODS BASED ON COOKING TEMPERATURES.
- 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:OBSERVED PANS OF RAW CHICKEN , SPARE RIBS AND RAW BEEF ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
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). DISCUSSED WITH CFM THE CORRECT METHOD TO ARRANGE RAW ANIMAL FOOD, PROVIDED ILLUSTRATED HANDOUT. STAFF STARTED MOVING THE FOOD ITEMS TO REARRANGE IT CORRECTLY.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES AND CARTONS OF FOOD AND CONTAINERS ON THE FLOOR OF THE AMERIKOOL WALK IN COOLER AND ONE OF THE WALK IN FREEZERERS
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.SPOKE TO CFM AND HAVE ASKED THAT HE REMOVE ALL ITEMS FROM THE FLOOR TO AN ELEVATION OF 6 INCHES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW CHICKEN AT 49F, SPARE RIBS AT 45F, MARINATED BEEF AT 44F, RAW BEEF AT 46F IN THE WALK IN REFRIGERATOR.
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. CFM AND STAFF REMOVED FOOD ITEMS FROM THE WALK IN REFRIGERATOR TO WALK IN FREEZER.
- Equipment / Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The following unit was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment. OBSERVED THAT THE AMERIKOOL WALK IN REFRIGERATOR WAS OVERSTOCKED WITH FOOD AND BOXES WITH AN AMBIENT AIR TEMPERATURE OF 45F.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. CHEF STARTED MOVING ITEMS FROM AMERIKOOL WALK IN COOLER TO THE WALK IN FREEZER.
- 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: OBSERVED THAT THE AMBIENT TEMPERATURE OF THE AMERIKOOL WALK IN REFRIGERATOR WAS AT 45F.
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.CFM HAS BEEN ASKED TO REMOVE ITEMS FROM THE OVERSTOCKED WALK IN TO ANOTHER REFRIGERATION EQIPMENT AND ALSO CALL TECHNICIAN TO CHECK AND SERVICE THE WALK IN REFRIGERATOR.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area near the office is being used to store small boxes and plates.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH CFM WHO REMOVED THE BOXES AND PLATES FROM THE SINK AND ASKED EMPLOYEES TO USE IT ONLY FOR HAND WASHING.,
- Physical Facilities Good Repair
Observation: Observed that the double doors leading to the kitchen and the door leading to the back of the establishment are in need of painting and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.DISCUSSED WITH CFM THAT HE HAS TO EITHER PAINT THE DOORS OR REPLACE THEM WITH NEW DOORS.
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03/06/2014 | Routine | |
At today’s visit a routine inspection was conducted along with a complaint investigation. Cooking and hot and cold holding temperatures of the items identified in the complaint are within range and noted above. Complaint could not be confirmed .
No violation noted during this evaluation. | 03/06/2014 | Complaint | |
- 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:OBSERVED RAW CHICKEN AND RAW SHRIMP ON THE SAME SHELF IN THE 2DR BEVERAGE AIR PREP TOP REFRIGERATOR AND RAW SEAFOOD AND RAW BEEF ON THE SAME SHELF IN THE TRUE 3DR UPRIGHT REFRIGERATOR AND RAW CHICKEN , RAW BEEF AND RAW SEAFOOD STORED ON SAME SHELF IN THE WALK IN REFRIGERATOR AND FREEZER..
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).CORRECTED: DISCUSSED WITH CFM AND PROVIDED ILLUSTRATED HANDOUT , CFM HAD STAFF ARRANGE THE ITEMS IN CORRECT MANNER.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED CONTAINERS OF RAW CHICKEN, BEEF AND SEAFOOD WITHOUT A COVER OR WRAP IN THE WALK IN REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DISCUSSED WITH CFM TO COVER THE ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW CRABMEAT AT 46F AND UNCOOKED RIBS AT 47F IN THE TRUE 3DR UPRIGHT REFRIGERATOR AND COOKED NOODLES AT 54 F IN CONTAINER UNDER THE PREP TABLE
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.CORRECTED: ITEMS WERE MOVED TO THE WALK IN REFRIGERATOR.
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12/20/2013 | Risk Factor | |
Complaint was received about the steam table not holding food items hot. Today a routine and complaint inspection was conducted. All hot hold temperatures at Buffet Line 1 and 2 were observed to be good.
No violation noted during this evaluation. | 05/29/2013 | Complaint | |
- 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: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED NOODLES IN THE TURBO AIR, UNCOVERED CHICKEN AND FROZEN CRAB IN THE BEVERAGE AIR AND UNCOVERED FROGS LEGS IN THE WALK IN FREEZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH CFM WHO COVERED THE ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SALSA TOMATOES AT 58F AND CANTALOUPES AT 50 F AT THE COLD BUFFET LINE.
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.CORRECTED: CFM REMOVED THE ITEMS INTO THE WALK IN REFRIGERATOR.
- 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: OBSERVED PICO DE GAYO, NOODLES AND CRAB MEAT IN THE TRUE 3 DR UPRIGHT WITHOUT DATE MARKING.
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. CORRECTED: DISCUSSED WITH CFM CORRECT DATE MARKING PROCEDURES.
- Food or Ice Dispensing Equipment Delivery Protected
Observation: The cover of the ice dispensers behind the cash register are missing and thus the equipment is not designed to prevent contamination of the food or equipment:
Correction: In equipment that dispenses or vends liquid food or ice in unpackaged form, the delivery tube, chute orifice, and splash surfaces directly above the container receiving the food shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the tiles under the 3 VAT, floors near the mop sink and cook line as well as the back door have visible dirt and grime.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/29/2013 | Routine | |
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