This was a routine inspection. Correct remaining violations as soon as possible. Train employees to properly cover food containers before placing them in storage in refrigerators and freezers to protect the food from contamination.
The low temperature chemical sanitizing ware washing machine was checked and tested and noted to be operating properly. The chlorine concentration was noted to be 50-100 ppm.
- 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:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:spices
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer..
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.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: Debris was noted on the top of the dish washing machine .
Correction: Clean the surfaces of the dish washing machine more frequently to prevent dirt build-up
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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01/20/2016 | Routine | |
This was a risk factor assessment inspection. the inspection focused on critical violations and their corrective actions. Some of the violations cited today were also cited during previous inspections. take measures as discussed to correct them permanently.
Train employees not to overload food containers for p
- 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: egg rolls
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.(employee observed wearing disposable gloves)
- 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: Upright refrigerator and walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.(Food containers were observed
- 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: Tendon, squid, raw meat, sliced cooked brisket, fried pork.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(affected foods were replaced and relocated for proper holding)
- 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.
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.(Maintenance company technician made repairs during the inspection)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of equipment and utensils were not observed sanitized at the ware washing machine due to improper operation of the machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. (waredwash machine was fixed during the inspection by maintenance company)
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08/14/2015 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. large amount of beef, and other foods are stored on the floor inside the walk-in freezer. bags of rice and onions were also noted on the floor in the kitchen. a box of leafy vegetable was noted on the floor in the kitchen.
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.
- Storage of Equipment/Location/Contamination Prevented (repeated violation)
Observation: The mixing machine was observed ware washing machine were it may get contaminated
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located: 1) under sewer lines that are not shielded to intercept potential drips, 2) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 3) under open stairwells, or 4) under other sources of contamination.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The top of the dish washing machine is in need of cleaning. Debris build-up was noted on the top surfaces of the machine
Correction: Clean the surfaces of the dish washing machine more frequently to prevent dirt accumulations.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods. Tofu cans are being used to store vegetables and other food
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The cavity 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.
- Equip/Utensils/Linens/Single-Service/Original Package (repeated violation)
Observation: a large number of styro foam containers were exposed on the kitchen overhead or stored unprotected.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the dish washing area is being used to wash small utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Several large motor tires and a large stack (over 20 cans) of paint containers and other items were noted in the restaurant.
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 (repeated violation)
Observation: Observed that the hood system filters above cooking equipment have heavy build-up of grease and debris
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the grease filters more often to prevent the build-up of grease and contaminating food.
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02/27/2015 | Follow-up | |
- 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: Walk-in and reach-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly to prevent contamination by falling debris.(Containers covered during the inspection).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. large amount of beef, and other foods are stored on the floor inside the walk-in freezer. bags of rice and onions were also noted on the floor in the kitchen. a box of leafy vegetable was noted on the floor in the kitchen.
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.
- 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: tendon, beef balls, whole milk,and beef brisket
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(milk discarded, brisket, tendon, and beef balls relocated to a freezer for rapid chill too 41F)
- 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: broths, soups, and sauces .
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. (date stickers placed on each food containers, accordingly)
- Storage of Equipment/Location/Contamination Prevented
Observation: The mixing machine was observed ware washing machine were it may get contaminated
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located: 1) under sewer lines that are not shielded to intercept potential drips, 2) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 3) under open stairwells, or 4) under other sources of contamination.
- Warewash Equipment / Cleaning Frequency
Observation: The top of the dish washing machine is in need of cleaning. Debris build-up was noted on the top surfaces of the machine
Correction: Clean the surfaces of the dish washing machine more frequently to prevent dirt accumulations.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of other foods. Tofu cans are being used to store vegetables and other food
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity 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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: a large number of styro foam containers were exposed on the kitchen overhead or stored unprotected.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the dish washing area is being used to wash small utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.( tools relocated to the mop sink area)
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Several large motor tires and a large stack (over 20 cans) of paint containers and other items were noted in the restaurant.
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 (repeated violation)
Observation: Observed that the hood system filters above cooking equipment have heavy build-up of grease and debris
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the grease filters more often to prevent the build-up of grease and contaminating food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning chemical solutions were properly labeled to identify contents.
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.(unmarked bottles were properly labeled)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A large bottle of a window cleaner and other cleaning bottles were stored among food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.(chemicals relocated away from the food supplies)
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02/10/2015 | Routine | |
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. OBSERVED CHILD IN KITCHEN AREA BY FOOD PREP, COOKLINE, WASHING AREAS, AND STORAGE AREAS.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination. EHS EXPLAINED TO CFM TO HAVE CHILD SIT IN CUSTOMER SEATING AREA WHEN PRESENT.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: (CORRECTED DURING INSPECTION): The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation:
1) OBSERVED FOOD EMPLOYEE USE SOILED AND PREVIOUSLY USED BLENDER CONTAINER TO MAKE FRESH BUBBLE TEA DRINK.
2) EHS OBSERVED FOOD EMPLOYEE PREPARE GARDEN ROLLS ON COUNTER TOP WITH CLEAN CLOTH SURFACE, SIGNIFICANT PORTIONS OF ROLLL WRAPPER IN CONTACT WITH METAL COUNTER TOP HANGING OFF CLOTH.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
1) DRINK DISCARDED. EHS EXPLAINED PROPER CLEANING AND SANITIZING PROCESS TO FOOD EMPLOYEE BEFORE USING BLENDER FOR SEPARATE DRINKS.
2) EHS SUGGESTED USING LARGER CLOTH FOR FOOD PREP.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: vinegar and oil in bottles
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW MEAT 60F THAWING AT ROOM TEMPERATURE FOR 2HOURS.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS EXPLAINED PROPER THAWING METHODS AND CFM PLACED MEAT IN WI COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
3DR Prep Top Cooler:
-imitation squid 48F
-cooked sausage 50F
-cooked shrimp 49F
-minced cooked beef 47F
-bean sprouts 60F
-eggrolls 43F
Counter top leading to kitchen:
-bean sprouts 49F
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. ICE ADDED TO SQUID AND SQUID ON PREP TOP, ALL OTHER FOOD ITEMS DISCARDED. BEAN SPROUTS MOVED TO WI COOLER, SMALLER PORTION LEFT ON COUNTER TOP UNDER ICE.
- 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: 3DR Prep Top 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. ALL TCS FOODS MOVED TO WI COOLER OR DISCARDED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED BUCKET OF NOODLES ON FLOOR AND PLACED ON SURFACE OF CUTTING BOARD AND CUTTING BOARD WAS NOT CLEANED AND SANITIZED AFTER.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS EXPLAINED PROPER CLEANING PROCEDURES TO CFM AND AVOID FOOD STORAGE ON FLOOR.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the basement dry storage area 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.
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05/09/2014 | Routine | |
The purpose of this visit is a follow up to check on the repair of the chemical sanitizing dish machine. The unit has been repaired and is santizing at 50ppm Thank you
No violation noted during this evaluation. | 10/30/2013 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 several food workers leave their duty stations and when returning to station, reach into glove box without washing hands first. In addition, observed employees not properly washing hands by using soap and warm water to lather and less than 10 seconds time to complete handwashing.
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. Training provided. Wet hands with warm water, obtain soap, lather, scrub, rinse in warm water, dry with paper towel and turn off faucet with paper towel barrier. Ust 20 seconds to complete the task of handwashing.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: lettuce covered with a dirty wet wiping cloth.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Discard lettuce
- 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: Bean sprouts 59f in a bus tub on a shelf prior to entering the kitchen door
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. Drained ice added to sprouts.
- 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: beef stew, bamboo stew and stock pots of broths in the walk in refrigerator. (Per manager, chicken wings and eggrolls used completely within 24 hours)
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.
- 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: Utensils being sanitized at the autochlor dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Three vat sink assembled and chlorine tested at 100ppm. All utensils were taken to the sanitize basin and sanitized. Continue to use the three vat sink until the dishmachine is repaired.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the front being used to hold a pitcher and a cutting board. Observed tea leaves and/or vegetation in the basin.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners, handsanitizers and employee medication stored on shelves above food and utensils.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- 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.
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.
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10/29/2013 | Risk Factor | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed a foodworker go to walk in refrigerator and not wash hands when returning to the cookline to prepare foods
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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oil/water/vinegar.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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: tongs for bean sprouts stored with handle touching sprouts. Scoop for icemachine stored with handle touching ice.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (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.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: bowls used as scoops to scoop broth in walk in refrigerator
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: leaving cooked pork, cooked chicken out at ambient room air after cooking during the busy hour to cool. Placing sliced tomatoes above the prep cooler in bowls elevated above the prep cooler. Placing approximately 2 feet broth in the walk in freezer to cool overnight and not monitoring to ensure that the two step cooling process requirements are met.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 tomato 50f on top of prep cooler
Correction: bean sprouts on top of pre cooler 68f, Bean sprouts in plastic container at server station 69f
- 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: several containers of broth in the 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard lining the shelves in the kitchen
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.
- 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: Interior of the glass display refrigerator, the counter top at the cash register 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the @front is being used to hold utensils such as a cutting board.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the basement dry storage area and the food prep area near the back of kitchen 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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)
Observation: Observed that paper towels were not provided at each handwashing sink. The front handsink
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)
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.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Observed purses hanging on a shelf where spices and single service items area stored.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed pitting caulking, holes in ceiling in basement storage area, holes in walls and these areas are in need or repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed newspapers, catalogues, unused empty bottles, personal items stacked on shelves and not organized.
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 (repeated violation)
Observation: Under cookline equipment, cove/wall base junctures, walls, caulking, interior of walk in refrigerator and freezer 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.
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.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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04/05/2013 | Routine | |
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