- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw bean sprouts/ raw shell eggs (2x)/ground chicken in 2 dr UR cooler: 50/54,51/51 degrees F.
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. NOTE: PIC voluntarily disposed of all TCS foods in the cooler.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 dr UR cooler.
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. NOTE: Provide service invoice to health Dept. within 10 days.
- 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: range, charbroiler, deep fat fryer, and surrounding area..
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) (repeated violation)
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. NOTE: CFM with required credentials arrived during the inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the ktichen was blocked at the start of the inspection, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to handsink.
- Cleaning of Plumbing Fixtures
Observation: Observed that handwashing sink in kitchen is not being cleaned as often as necessary to prevent accumulation of grime and food debris.
Correction: Maintain handwashing sinks in sanitary and operable condition.
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08/25/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dish machine: 100 ppm. Provided copy of date marking fact sheet to PIC. NOTE: Please remember to provide copy of service invoice for 2 dr UR cooler to Health Department within 10 days. Also provide copy of CFM photo ID to Health Department within 10 days.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Bike stored along side food storage shelves, in contact with food containers.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Rice in rice cooker: 111 degrees F.
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. NOTE: PIC had rice reheated to greater than 165 degrees F, then hot held at >= 135 degrees F.
- 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: shell eggs bean sprouts/ and cooked noodles in 2 dr UR 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. NOTE: PIC voluntarily disposed of foods.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 dr upright cooler.
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. NOTE: Provide copy of service invoice for cooler to Health Department within 10 days. PIC scheduled service for cooler during the inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 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. NOTE: PIC had slicer washed, rinsed and sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: charbroiler, handsinks, exhaust hood grease extractors.
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) (repeated violation)
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. NOTE: CFM with certificate only arrived during the inspection. Mail copy of CFM photo ID to Heatlh Department within 10 days.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the front prep area next to ice machine being used to store dish scrubber and soiled coffee press
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: PIC had items removed from sink.
- Plumbing / Maintained in Good Repair
Observation: The handsink basin at the kitchen is slow to drain.
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. Handsink in kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC had handsoap provided to handsink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Handwash sink in kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC had paper towels provided to handsink.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floor in the area of the charbroiler and deep fat fryer were 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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05/15/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER LIME IN THE 2DR TRUE COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED FOOD.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The cavity of TWO microwave ovens were 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.
|
11/18/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/26/2014 | Follow-up | |
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASHING HANDS AT THE 3 VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. FOOD EMPLOYEE PROPERLY WASHED HANDS AT THE HANDSINK.
- 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. (1) OBSERVED TWO DRINKING GLASSES WITHOUT LIDS AT THE BEVERAGE STATION (2) OBSERVED ONE PARTIALLY COVERED BEVERAGE CONTAINER ON A SHELF WITH CLEAN EQUIPMENT IN THE KTICHEN.
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. PROVIDED COVERED CONTAINERS.
- 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: CHOPPED LETTUCE AND BASIL
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.DISCARDED THE FOOD AND CHOPPED LETTUCE AND BASIL WITH GLOVES ON.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER LIME IN THE 2DR TRUE COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MOVED FOOD TO ANOTHER COOLER.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR TRUE COOLER: BEAN SPROUTS AT 54F.
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. MOVED TO ANOTHER COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SHELVES LINED WITH FOIL.
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. REMOVED FOIL.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR TRUE COOLER AT 50F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED CHLORINE CONCENTRATION AT 10PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. DISHMACHINE WAS SERVICED AND CHLORINE CONCENTRATION IS AT 50PPM.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: (1) SLICER (2) PLASTIC STRAINER USED TO STRAIN WATER FROM WASHED LETTUCE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (1) CLEANED SLICER (2) DISCARDED STRAINER.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the HOOD SYSTEM were observed soiled with an accumulation of GREASE DRIP.
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. DISCUSSED INCREASING CLEANING FREQUENCY WITH THE CFM.
- 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 ICE BIN.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity of the TWO microwave ovens are 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. CLEANED MICROWAVES.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the (1) BEVERAGE STATION BEING USED AS A DUMPSINK (2) COOKLINE BEING USED AS A DUMPSINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. (1) CLEANED SINK AND PROVIDED BUCKET (2) CLEANED SINK
- Physical Facilities Good Repair
Observation: Observed that the WALL-TO-FLOOR JUNCTURES HAVE HOLES AND ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.(1) OBSERVED TWO LIVE COCKROACHES IN THE DISHMACHINE AREA (2) OBSERVED MOUSE DROPPINGS IN THE DRY STORAGE and MOPSINK AREAS.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. CONTACT PEST CONTROL FOR SERVICE AND EMAIL A COPY OF THE PEST CONTROL REPORT WITHIN 10 DAYS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS in the KITCHEN ARE 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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08/15/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Dishmachine: Auto Chlor A5
Discussed the following with the Certified Food Manager (CFM):
1) Grease trap is serviced every 2 months.
2) Handwashing only in the handsink.
3) Repair True 2DR Cooler within 10 days and submit an invoice to the Health Department at 703-385-9568 (fax).
4) Add an asterisk to the main menu and take out menu for the beef fondue within 10 days and submit a copy to the Health Department at 703-385-9568 (fax).
5) Remove reference to sunny side up eggs on the main menu and take out menu within 10 days and submit a copy to the Health Department at 703-385-9568 (fax).
6) Add a disclosure statement to the main menu and take out menu within 10 days and submit a copy to the Health Department at 703-385-9568 (fax).
- 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. EHS DISCUSSED WITH EMPLOYEE AND CERTIFIED FOOD MANAGER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: SEAFOOD SOUP ON COOKTOP AT 107F.
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. SEAFOOD SOUP REHEATED TO 192F.
- 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: (1) COOKED NOODLES AT 44F IN 2DR TRUE COOLER (2) BEAN SPROUTS ON THE COUNTER AT 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. (1) MOVED COOKED NOODLES TO ANOTHER COOLER (2) ADDED ICE TO BEAN SPROUTS.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: BEEF FONDUE. CERTIFIED FOOD MANAGER WILL DELETE REFERENCE TO SUNNY-SIDE UP EGGS ON THE MENU AS THEY ARE ALWAYS FULLY COOKED.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED DISCLOSURE MISSING FROM THE MAIN MENU AND TAKE OUT MENU.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: (1) SHELVES BEHIND THE 3 VAT SINK LINED WITH FOIL (2) SHELVES WITH MICROWAVES LINED WITH CONTACT PAPER
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.
- 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 BLEACH test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 2DR COOLER AT 50F.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board BEHIND THE COOKLINE IS heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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. PROVIDED HAND SOAP.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/18/2014 | Routine | |
The purpose of this visit was to perform a routine food safety inspection. Thank you for your assistance in this process.
Dish Machine: AutoChlor A5: Cl ~50ppm.
ALL VIOLATIONS MUST BE CORRECTED AS NOTED ABOVE AND BELOW. FAILURE TO CORRECT AND REPEAT VIOLATIONS MAY RESULT IN FURTHER ENFORCEMENT ACTIONS, WHICH MAY INCLUDE REVOCATION OF FOOD SERVICE PERMIT.
DO NOT USE THE TRUE 2 DOOR UPRIGHT UNIT FOR STORAGE OF HAZARDOUS FOODS UNTIL GASKETS HAVE BEEN REPLACED AND ABILITY OF UNIT TO MAINTAIN 41F OR BELOW HAS BEEN CONFIRMED. FAX REPAIR RECEIPT TO EHS AS DIRECTED ABOVE, NO LATER THAN FRIDAY, AUGUST 23, 2013.
DO NOT USE THE TRUE 3 DOOR PREP COOLER TO COOL SUBSTANTIAL AMOUNTS OF FOOD AT ROOM TEMPERATURE OR COOKING TEMPERATURES. PRE-COOL LARGE QUANTITIES BELOW 41F IN A LARGER REFRIGERATION UNIT BEFORE PLACING IN THE PREP COOLER. THIS COOLER WILL NOT COOL LARGE AMOUNTS OF SUCH FOODS DURING NORMAL OPERATION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED RICE LADLE IN RICE COOKER WITH HANDLE IN CONTACT WITH RICE.
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. CORRECTIVE ACTION: MANAGER REMOVED FROM COOKER AND DIRECTED WASHING. DO NOT STORE UTENSILS IN RICE COOKERS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item ws observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked pork in prep top of True 3 door prep cooler, at 56F, recently introduced from cooking
Correction: bean sprouts in water at room temperature, 62F.
- 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: TRUE 2 DOOR REACH-IN COOLER.
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. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL GASKETS HAVE BEEN REPLACED AND UNIT IS MAINTAINING AMBIENT TEMPERATURE BELOW 41F
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are SEVERELY DAMAGED AND MUST BE REPLACED: TRUE 2 DOOR REACH-IN COOLER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CORRECTIVE ACTION: REPLACE GASKETS.
- Cutting Boards / Resurface / Discard (corrected on site) (repeated violation)
Observation: The cutting board STORED ON METAL SHELVING WAS heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CORRECTIVE ACTION: CUTTING BOARD WAS DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Meat slicer and top of stand.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTIVE ACTION: CLEANED DURING INSPECTION.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOOR AND WALLS BEHIND AND UNDER THE ICE MACHINE are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED TWO FIVE LITER SPRAY CONTAINERS OF ORTHO HOME GUARD BEHIND DOOR TO DRY STORAGE ROOM NEAR ICE MACHINE.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CORRECTIVE ACTION: MANAGER REMOVED FROM PREMISES.
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08/15/2013 | Routine | |
The purpose of this visit was to perform routine inspection and to respond to a complaint about a band-aid reported found in soup over the previous weekend.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Observation: no hand soap at handwash sink at backi of kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.CORRECTIVE ACTION: Handwash soap was provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Observation: no paper towels at handwash sink at back of kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRRECTIVE ACTION: towels were provided.
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03/25/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rheem Ruud G91-200-1
Dish machine: Autochlor A5
EHS provided manager with employee health policy
- 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: 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: beans sprout
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.---CFM talk to the food employee about bare hand contact with the bean sprouts and provided tongs.
- 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:raw eggs above the ready to eat food.
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 moved the eggs below the ready to eat food.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen tofu thawing in 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.
- 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: beans sprouts 47F (True 2dr cooler), beans sprouts 49F (on ice)
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.----The first item above was moved to the freezer to chill and more ice was added to the other.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil used as lining.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: meat slice, knives
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 above was cleaned.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood filters, walls at the cook line.
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.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped roaches were found in the control devices.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under kitchen equipment and shelving in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---Hot shot for roaches
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Discarded
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12/19/2012 | Routine | |
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