- 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: Raw meat and raw shrimp found stored above vegetables and cooked foods in the walk-in cooler and in the reach-in coolers.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (food containers were properly rearranged to prevent cross contamination)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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:Soups in the vwalk-in cooler
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 Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the ware washing area in the kitchen was blocked, preventing access by employees for easy handwashing. A mop bucket ant mop were found stored in front of the sink
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ( mop bucket and mop were relocated)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen is being used for storing utensil. A container was found in the sink air drying.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.(Container removed from hand sink)
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10/26/2015 | Risk Factor | |
- 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: 2-door prep cooler on the cookline. This unit is presently not in use.
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. Repair or replace this cooler.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: exterior surfaces of refrigerators, freezer units, prep tables and shelving.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs located on the ceiling in the 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door entrance to the kitchen
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. You may install a weather striping at the base of the back door to the kitchen to prevent flies and other insects from entering the facility
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped flies were found in the control devices and in the ceiling light fixtures in the kitchen..
Correction: Remove dead flies and other 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.
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07/10/2015 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning his hands in a food preparation sink/3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: SOUPS.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.(beef soup and chicken soups in five gallon containers were discarded during the inspection)
- 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: cooked tendon, chicken soup, beef soup,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(tendon discarded).
- 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: seven containers of 5-gallon soups)
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.(Containers were date marked during the inspection).
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in some of the refrigerators to monitor the ambient temperature.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Place a thermometer inside each refrigerator to monitor the air temperature. Place the thermometer in a location where it can easily viewed.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of refrigerators. The interior surfaces of the refrigerators are in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean spills soon after they occur and clean food contact surfaces frequently to prevent food contamination.
- 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: exterior surfaces of refrigerators, freezer units, prep tables and shelving.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs located on the ceiling in the 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door entrance to the kitchen
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. You may install a weather striping at the base of the back door to the kitchen to prevent flies and other insects from entering the facility
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Live and dead flies were noted in the kitchen and in the dining areas.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped flies were found in the control devices and in the ceiling light fixtures in the kitchen..
Correction: Remove dead flies and other 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 inside the walk-in freezer and refrigerator, under cooking equipment along the cookline, and under the dish washing machine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/07/2015 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Tags are being discarded after each bag is used emptied.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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: Several food containers were observed not covered during storage inside the upright refrigerators and walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Properly cover food containers before placing them in refrigerators and freezer to protect the foods from contamination..
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Several water bottles used in the kitchen were not labeled to identify contents.
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 (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in cooler and walk 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. All food containers and bags are to be stored off the floor.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: cookline prep cooler
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation
Observation: The 2-door BEVERAGE AIR prep cooler located on the cookline is broken and no no longer capable of maintaining potentially hazardous foods at 41-F This cooler is being used with ice to hold cold foods.
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. If this refrigerator can no longer be repaired, replace it or remove it from the premises.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior of the upright and reach-in refrigerators and freezers including the chest freezers. The chest freezer have excess ice build-up. The shelves inside the walk-in cooler were also noted to be dirty and in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean and maintain the interior surfaces of the refrigerators and freezers in clean condition at all times. Clean spills soon after they occur. Frequently clean the shelves of the walk-in cooler to prevent dirt build-up and food contamination.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Exterior surfaces of food containers, meat slicing machine, exterior surfaces of white tub used for storing onions, food storage shelves in the kitchen ..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Mop Sink / Numbers and Capacities (corrected on site)
Observation: The mop utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes was being used to store large pots..
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Do not block the mop sink or use it to store pots and other equipment. The mop sink should be easily available for its intended use
- Critical: Backflow Prevention, Air Gap / When Required
Correction:
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at near the 3-compartment sink was blocked, preventing access by employees for easy handwashing. The mop bucket was stored in front of the sink and a container was stored in the sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (items relocated away from this sink)
- Plumbing / Maintained in Good Repair
Observation: The drain inside the 2-door upright glass refrigerator in the kitchen has pooled water that is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Rep
- 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: Bags of refuse, Trash, and litter were observed adjacent around the dumpsters/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. Remove these bags and deposit them in the dumpsters to prevent attracting rodents and birds creating unsanitary conditions.
- Light Bulbs / Locations where Shielding is Required
Observation: Thew light bulbs on the ceiling light fixture near the kitchen back door L are not covered by a protective shielding. The shield is missing and needs to be replaced.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door entrance to the kitchen.
Correction: Install a weather stripping at the base of the back door to seal the existing gap to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink located next to the 3-compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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.
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 floors inside the walk-in cooler, walk-in freezer, under stationary equipment in the kitchen, and under cooking equipment and refrigerators along the cook line, and storage shelves are in need of cleaning. The floors inside the walk-in cooler and freezer are coated with crusted dirt. The floor under the cookline equipment is covered with grease and crusted debris.The kitchen hand washing sink was noted to be soiled and in need of cleaning. The mop sink was also noted to be soiled and in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors thoroughly in the entire facility to prevent attracting pests.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mops were stored on the floor.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mops to properly air dry after each use.
- Absorbent Materials on Floors, Use Limitation
Observation: Observed the use of absorbent materials on the floors inside the walk-in cooler. The entire floor inside the walk-in cooler is covered with cardboard liners.
Correction: Absorbent materials such as card boards, sawdust, wood shavings, granular salt, baked clay, or diatomaceous earth are not easily cleanable and shall not be used on floors.
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05/26/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. Please provide a copy of updated menu with complete consumer advisory information to the Environmental Health Specialist within 10 business days.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). OBSERVED EMPLOYEES COOLING LARGE QUANTITIES OF PEANUT SOUP AT AMBIENT AIR TEMPERATURE. ALSO OBSERVED COOKED FLANK STEAK AND PARTIALLY COOKED BEEF TENDON COOLING AT AMBIENT AIR TEMPERATURE IN LARGE QUANTITES WIHIN PLASTIC CONTAINERS.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using an approved method and approved times as stated in 3-501.15 and 3-501.14. NOTE: PERSON IN CHARGED MOVED FLANK STEAK AND BEEF TENDON TO FREEZER TO COOL.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED EMPLOYEE SMOKING AT THE COOK LINE. ALSO OBSERVED STORAGE OF UNCOVERED EMPLOYEE DRINKING CONTAINERS AT PREP TABLE. ALSO OBSERVED EVIDENCE OF EMPLOYEE FOOD ON PREP TABLE
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. NOTE: EMPLOYEE STOPPED SMOKING IN COOK LINE AND REMOVED DRINKING CONTAINERS/EMPLOYEE'S FOOD FROM PREP AREA.
- 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 SHELLSTOCK TAGS WERE NOT LABLED WITH LAST DATE OF SALE.
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. ENVIRONMENTAL HEALTH SPECIALIST INSTRUCTED PERSON IN CHARGE ON HOW TO PROPERLY RECORD LAST DATE OF SALE ON SHELLSTOCK TAG.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: CILANTRO AND BASIL USED AT GARNISH LOCATED IN PREP LINE.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: EMPLOYEE THREW AWAY CILANTRO AND BASIL AFTER USE WITH BARE HANDS.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN STOCK BEING HELD AT 108F FOR OVER 4 HOURS (10:30AM-2:00PM) PER DISCUSSION WITH EMPLOYEE.
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: EMPLOYEE DISCARDED CHICKEN STOCK.
- 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: CHOPPED CHICKEN (47), BUTTER (65), FLANK STEAK (59)
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: BUTTER WAS DISCARDED
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: OBSERVED TAI (FLANK STEAK) AND OMLETE ON MENU WITHOUT A DISCLOSURE STATEMENT. THESE ITEMS MAY BE COOKED TO ORDER PER DISCUSSION WITH PEROSN IN CHARGE.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PERSON IN CHARGE TO PROVIDE ENVIRONMENTAL HEALTH SPECIALIST WITHA COPY OF THE UPDATED MENU WITHIN 10 BUSINESS DAYS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED THAT HHAND SOAP WAS NOT PROVIDED AT HAND SINK NEAR BAR AREA.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: EMPLOYEE PROVIDED HAND SOAP TO HAND SINK NEAR BAR AREA.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED THAT PAPER TOWELS WERE NOT PROVIDED AT HAND SINK NEAR BAR IN DINING ROOM AREA.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: EMPLOYEE PROVIDED PAPER TOWELS TO HANDSINK NEAR BAR IN DINING ROOM AREA.
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12/18/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. FOOD EMPLOYEE MOVED FROM KITCHEN AREA TO DINING AREA TO FINISH BEVERAGE.
- 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: flour, sugar, rice
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. OBSERVED BOXES OF RAW MEATS ON FLOOR OF WI COOLER AND 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic in oil 70F,
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 MOVED OIL TO COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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, tofu - WI Cooler
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: OBSERVED CARDBOARD ON FLOOR OF WI COOLER.
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. PER CFM, CARBOARD REPLACED DAILY.
- 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: cookline, friers, shelving units
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean single service utensils were stored in an manner that exposed the item(s) to contamination. OBSERVED SINGLE SERVICE SPOONS UNCOVERED IN CONTAINER WITH OIL SPLASHES.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. CFM MOVED UNTENSILS TO DRY STORAGE LOCATION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3Vat sink is blocked, preventing access by employees for easy handwashing. OBSERVED BUCKET IN HANDWASHING SINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED BUCKET FROM SINK.
- 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. NO HANDWASHING SIGN AT HAND SINK BY 3VAT AND HANDSINK IN BAR AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS FOR SINKS.
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03/19/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to the three compartment sink being used to hold a large plastic container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/18/2013 | Risk Factor | |
Today's visit is a follow-up to verify that a complete consumer advisory disclosure had been added to the menu for raw Tai (steak) used in pho noodle soup. The menu has been updated/corrected to comply.
No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
Today's visit is a follow-up to verify that a complete consumer advisory disclosure had been added to the menu. EHS observed that menu still needs a complete consumer advisory added. One additional 30 day extension has been granted. Another follow-up will be conducted or about Thursday, July 25, 2013 or Monday, July 29, 2013 to verify that menu has been updated.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:------raw tai (steak) used in pho noodle soup
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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06/20/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
NOTE TO MANAGER: The person in charge is to provide training on foodborne illness (including symptoms of illness, diagnosis of Big Five Illnesses and exposure to an outbreak) within 14 calendar days. Documentation (meeting attendance sheet or signed agreement form) that training has been completed is to be submitted to the Health Department by fax or email no later than Monday, April 22, 2013. Also a follow-up inspection will be conducted on or about Friday, May 10, 2013 to verify that a complete consumer advisory disclosure has been added to the menu for raw tai (steak) used in pho noodle soup.
EHS provided the following handouts to manager: updated Employee Health handouts in English, Vietnamese and Spanish (red folder), and sample menu with complete consumer advisory language.
MAINTENANCE:
*Water Heater: Rheem Ruud G82-156 which uses 156,000 BTU
*Dish Machine: Auto Chlor A4, observed with correct level of Chlorine
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Garlic in oil observed at room temperature near wok at 88F,
2) Bean sprouts in water at 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. GARLIC IN OIL DISCARDED SINCE OIL ADDED TO GARLIC FOUR HOURS PRIOR. ICE ADDED TO BEAN SPROUTS
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:------raw tai (steak) used in pho noodle soup
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are torn: Beverage Air 2DR prep 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED EXTRA SIGNS TO MANAGER.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Floors,
2) Walls,
3) Shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/08/2013 | Routine | |
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