The purpose of today's visit was to conduct a risk factor assessment inspection. Please note that 3-203.12 (C) has been observed out of compliance today and at the last two inspections on May 15, 2015 and October 21, 2014 and that all tags for clams and mussels must be kept in the facility for 90 days from the last date of sale or service. Also once the last shellfish is used in a package, please write the last date of service or sale on the actual tag and store in chronological order.
Both CFM/Owners agreed to take a picture of each finished shellstock tags with the date written on it for the next 30 calendar days and send to EHS via email or mobile picture text message.
Please also note that today and also at the inspection on October 21, 2014, portioned steamed rice was observed held in the hot holding unit overnight and below 135F. Potentially hazardous food that is hot holding must be kept at 135F or above for food safety.
Two full service kitchen stands located in the back right corner of the Lotte Supermarket fall under this facility permit (Sam Won Gak). The left side kitchen stand is operating under the name "Big Mama" and the right side stand is operating under "Sam Won Gak".
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site) (repeated violation)
Observation: The tags for the molluscan shellfish (mussels) are not being retained for 90 days.
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. DISCUSSED WITH BOTH CFM/OWNERS WITH EMPLOYEE TRANSLATING FOR FULL UNDERSTANDING.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:------------portioned steamed white rice at 124-127F in the Metro Hot Hold Case being held in unit overnight. Hot Hold Case observed set at 120F.
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. DISCARDED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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12/16/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on time as public health and retaining shellfish tags. Please note that 3-203.12 (C) is a repeat violation and that all tags for clams and mussels must be maintained in the facility for 90 days from the last date of sale or service. Also once the last shellfish is used in a package, please write the date of service or sale on the actual tag and store in chronological order.
Two full service kitchen stands located in the back right corner of the Lotte Supermarket fall under this facility permit (Sam Won Gak). The left side kitchen stand is operating under the name "Big Mama" and the right side stand is operating under "Sam Won Gak".
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: (REPEAT): The tags for the molluscan shellfish are not being retained for 90 days.
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. DISCUSSED WITH MANAGER.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:
1) Steamed rice,
2) Black bean sauce.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH THE START AND END TIME AS PER CFM BOTH ITEMS PREPARED WITHIN THE LAST HOUR.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:-----knives and peelers in storage.
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 CLEANED AND SANITIZED AT THE THREE COMPARTMENT SINK.
- Outer Openings, Protected / Screen Requirements
Observation: Back 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Three spray bottles of pesticides labeled for residential use were observed in the facility.
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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05/15/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Keep shellfish tags for 90 days after consumption. Keep the tags for the Health department to review and in chronological order.
Keep Rice at or above 135 in the hot holding units. Do not drop the temperature of the hot holding unit to below 140F.
Thank you for correcting the violations during the inspection.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish (clams, mussels) are not being retained for 90 days.
Correction: KEEP THE TAGS FOR 90 DAYS. 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: 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: RICE 113F, 112F IN THE METRO FLAVORHOLD LEFT OVERNIGHT, RICE 111F IN RICE COOKER LEFT OVERNIGHT.
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. MANAGER DISCARDED FOOD.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Walk in cooler: Beef Bone Soup, Beef Broth soup
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. MANAGER DATEMARKED PRODUCTS.
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10/21/2014 | Risk Factor | |
The purpose of today's visit was to conduct the first routine inspection at this facility after a change of ownership. EHS provided manager with and discussed the following handouts: prevent cross contamination in Korean and Spanish, Food for Thought newsletter titled "How Cold Is It", equipment temperature log, food temperature log, food time and temperature reminders. cooling log and sign in English, cooling methods in Korean and English, no bare hand contact in English and Spanish. A follow-up inspection will be conducted during the week of June 23-27 to verify that all critical violations observed today remain corrected.
- 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: --------freshly made and cooked noodles ready for a customer order.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the Kysor Walkin Cooler:
1) Observed raw chicken being stored above vegetables,
2) Observed raw shell eggs being stored above vegetables,
3) Observed raw beef and raw fish being stored above vegetables.
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.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation:---------observed raw squid placed in a small container for customer order and then cooked. The cooked squid was returned to the same small container that the raw squid was previously in.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. COOKED SQUID FOR CUSTOMER ORDER DISCARDED. ENTIRE ORDER RE-COOKED AND SEPARATE CONTAINERS WERE USED.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed rice scoop being stored in still/stagnant room temperature water.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked shrimp at 53F,
2) Cooked dumplings at 53F,
3) Raw whipped eggs at 46F.
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. PER MANAGER/OWNER ALL FOOD ITEMS ABOVE REMOVED FROM WALKIN COOLER 30 MIN-1 HOUR PRIOR AND PLACED INSIDE TRUE 2DR PREP COOLER. TRUE 2DR PREP COOLER WAS ALSO TURNED BACK ON AFTER BEING TURNED OFF YESTERDAY WHEN CLEANED. ALL FOOD ITEMS MOVED TO FREEZER TO RAPIDLY CHILL.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a full range food temperature measuring device. Observed a food temperature ranging from 130-180F only.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS PROVIDED A FULL RANGE FOOD THERMOMETER DURING INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.----------Observed container of wiping cloths sitting inside of the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Insect Control Devices, Installation
Observation: Insect control device (fly light trap) is located over food prep table holding rice cooker, rice warmer and container holding rice scoop at a location where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Critical: Separation of Toxics by Spacing or Partitioning (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.---------Observed several chemicals being stored on the same shelf as aluminum containers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. ALUMINUM CONTAINERS MOVED.
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06/17/2014 | Routine | |
**MANAGER HAS AGREED TO CORRECT ALL VIOLATIONS WITHIN 10 BUSINESS DAYS. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) business days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
GREASE TRAP IS OUTSIDE AND DRAINS ENTIRE BUILDING, GREASE BARRELS & DUMPTERS ARE USED BY SEVERAL FACILITIES LOCATED IN THE BUILDING
WATER
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on the walkin refrigerator and freezer are worn and torn
Correction: Repair/replace gaskets on above equipment. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting boadrs on the cooks line scratched and scored.
Correction: Replace above cutting boards. 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: Ice machine dirty inside and is not being cleaned as required.
Correction: Clean ice machine and take necessary steps to maintain ice machine in a clean at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The gaskets on 2DR True reach in refrigerator had accumulations of grime and dirt.
Correction: Clean gaskets and take necessary steps to ensure that nonfood-contact surfaces of equipment and utensils are cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: The hood fillters have accumulation of grease and dirt.
Correction: Clean the filters and take necessary steps to atleast clean the filters every after two weeks to ensure the protection and safe preparation of food MANAGER ACKNOWELDGED FILTERS WERE LAST CLEANED IN JANUARY 2014.
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03/21/2014 | Pre-Opening | |
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