Observed food handler cards, employee health policy, and temperature charts. Instructed CFM to maintain copies of past temperature charts on site. Discussed utilizing digital thermometer on site in place of inaccurately calibrated thermometer. Discussed with cookline food handler the importance of wearing gloves when handling scoops stored in raw shrimp and raw chicken product (CDI). Approved for permit. Complaint also addressed during the time of inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the freezer unit. Observed frozen raw beef and salmon product stored above frozen RTE mixed veggies and veggie spring rolls.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers observed in dry storage.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed potential contamination with equipment to food with raw beef and raw shrimp cooked with the same utensils. Observed potential of cross contamination of equipment to food with shrimp scoop to lo mein pasta noodles.
Correction: Designate separate utensils for each different raw meat product. Also, rearrange the drawer to have raw shrimp located closest to utensil kept outside of drawer for portions.
- Food - Miscellaneous Sources of Contamination
Observation: Observed frozen raw beef product stored in nonfood grade bags (trash bags).
Correction: Protect food from miscellaneous sources of contamination.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed metal stem thermometer 20 degrees off out of calibration.
Correction: Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer bucket levels in the BOH and FOH of facility observed too high.
Correction: Utilize only Bleach sanitizer that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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11/12/2015 | Routine | |
Observed employee health policy and food handler cards. Did not observed temperature charts.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food (chicken and beef) stored over ready-to-eat (RTE) food (spring rolls and seafood products) in the freezer unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Contact Surfaces; Cleanability*
Observation: Aluminum foil observed on nonfood contact surface of shelving units inside cabinets.
Correction: Remove foil to expose the surface beneath that is smooth, durable, and easily cleanable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Sanitizer bucket was not observed in cook/hot holding area.
Correction: Maintain a sanitizer in food operation areas at the adequate concentration.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Hood systems in the back and the front of the facility are observed in need of professional cleaning. Sticket indicates cleaning was due on 9/2014 for both systems.
Correction: Contact professional cleaning service provider to have hood systems professionally cleaned.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/20/2015 | Routine | |
Provided employee health policy. Observed temperature charts and food handler cards.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered vegetables and meat products in the Walk in Refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Observed improper scoops in the flour bins (2) and rice storage bin.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Improper cooling methods observed with shrimp in the Walk in Refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Food Labels
Observation: Foods not properly labelled. Flour and rice containers observed without labels.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Cutting Surfaces
Observation: Several cutting boards are observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: large mixer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Large wok was observed stored <6'' off the floor.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (repeated violation)
Observation: Bleach concentration being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed sanitizer concentration levels at >200 ppm.
Correction: Utilize only bleach concentration levels that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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05/05/2014 | Routine | |
Provided new employee health policy. Approved for permit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken above RTE vegetables in teh walk in refrigerator.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Clean equipment and utensils are observed stored in a location where it is subject to splash, dust or other contamination.
Correction: Store clean equipment and utensils where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 and was observed >200 ppm.
Correction: Utilize only sanitizing concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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12/13/2013 | Routine | |
Application left on site to fill out and send in with permit fee. Overall facility is clean. Spoke with manager about maintaining current temperature logs. Facility recommended for permit. Health permit will be issued once application and fee is processed.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Paper product improperly stored in front of panel boxes.
Correction: Remove paper products to prevent blocking of panel boxes.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment daily.
Correction: Maintain accurate temperature logs.
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01/15/2013 | Routine | |
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