The purpose of today's visit was to conduct a follow-up to the March 4, 2016 inspection to verify that new cleaning and sanitization procedures have been implemented. Observed labeled bucket and bottles of chlorine sanitizer throughout facility. Bucket and bottles were tested and at the appropriate concentration. The degreaser is now only being used to clean the grill equipment. All items have been corrected.
No violation noted during this evaluation. | 03/22/2016 | Follow-up | |
Today's visit was to conduct a risk factor inspection and a complaint investigation. The details of both inspections are documented in this report. Time for this inspection is for inspection only.
Discussed the proper sanitizing procedure with the manager. EHS provided training on how to set up and test a chlorine sanitizing bucket for food employees. A follow-up inspection will be conducted to see that new sanitization procedures have been put into place and are in use.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse eqeuipment and utensils before they are reused.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize cleaned multiuse equpment and utensils before they are reused.
- 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 beef above tofu, lettuce & sauces, raw beef next to vegetables, raw chicken next to peppers, raw pork next to lettuce in Walk In refrigerator.
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. ITEMS IN WALK IN WERE REARRANGED.
- 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: bone soup 110F on prep table
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. SOUP PLACED ON STOVE TOP TO REHEAT.
- 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: kimchi 44-47F in Omcan cold well & spicy sauce 45-46 on ice on prep table
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. KIMCHI & SPICY SAUCE MOVED TO WALK IN TO COOL.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Food employee had box of raw meat on prep table and was cutting meat. After cutting, meat was removed, employee began another task and no cleaning of surface was observed.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS HAD FOOD EMPLOYEE COME BACK AND CLEAN AND SANITIZE PREP TABLE.
- 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: ladle & spoons. Observed food employee wash items with soap and then bring back to stove to use.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEE PLACED UTENSILS IN 3 COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 compartment sink being used to store in use utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. UTENSILS WERE REMOVED.
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03/04/2016 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. All previous violations were corrected. The person in charge demonstrated the new procedsures to ensure food safety regulations are met.
Provide copies of the parasite destruction letter from the original supplier of the octopus and squid.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Octopus, Squid.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
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12/07/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Ensure there is sanitization step when washing all food contact surfaces, utensils, equipment and dishware.
A follow up inspection will be conducted to determine which suggestions were implemented in the establishment to be in compliance with food safety regulations.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee were rinsing gloves with water then returning to work.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 dumplings placed on raw shelled egg cartons.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. PIC discarded egg shell cartons to hold dumplings. Dumplings discarded.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Octopus, Squid.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: observed stews in the True 3dr refrigeration that are not date marked to indicate when the product was made. Observed sauces in the walk in cooler without datemarks to indicate when the food was made.
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.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. Indiviuals grills are not sanitized after each use.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. Discussed the grill washing procedure with person in charge to ensure a sanitization step will be included.
- 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 the meat slicer with food debris.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. The manager cleaned and sanitized the equipment.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Observed spray bottles containing chemicals that did not bear name of product.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. PIC labeled all chemical spray bottles.
- 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. OBSERVED BLEACH STORED WITH LARGE BAGS OF SUGAR IN THE CHEMICAL CLOSET.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. PIC REMOVED THE SUGAR FROM THE CHEMICAL ROOM.
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11/19/2015 | Routine | |
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: small octopus, squid
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
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. MANAGER COVERED OUTSIDE REFUSE CONTAINER.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the cooking area of 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.
- Insect Control Devices, Installation (corrected on site) (repeated violation)
Observation: Insect control device is located directly over food preparation tables in the kitchen and the waiter station 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor underneath the equipment in the kitchen and dry storage room 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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01/22/2015 | Routine | |
The purpose of this visit is to conduct a complaint inspection.
The complainant states there was grease and mold on the outer edges of the tables. The manager is not aware of the complaint however he describes how the tables are cleaned after each customer, the sanitizing process of the grills used to cook the food and the cleaning process of the utensils. During the routine inspection some violations were noted however they were not related to the complaint. The complaint was not confirmed during the routine inspection.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: small octopus, squid
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
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01/22/2015 | Complaint | |
Today's visit is a follow-up inspection. EHS observed that the True 2DR prep cooler left was holding below 41F and observed potentially hazardous foods inside cooler also holding below 41F. EHS observed proper cooling temperatures and methods. Please continue to use good cooling methods when cooling down cooked soups and foods. Manager provided a letter to EHS from the fish supplier. EHS observed that the letter did not verify that the fish that is offered undercooked has been frozen to ensure parasite destruction. Facility needs to do one of the following within five calendar days: 1)reach out to current supplier to obtain correct written documentation or 2) find a new supplier that can offer fish frozen for parasite destruction or 3) only offer squid, octopus and shrimp cooked well done to 145F for 15 seconds and confirm that this will be done in writing.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was observed without written documentation on file in the facility and not available during inspection to verify items were frozen to ensure parasite destruction:--- squid, octopus and shrimp.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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08/21/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: parasite destruction letter requirements in English and Korean, sample menu with complete consumer advisory, cooling log and sign in English and cooling methods in English and Korean, time as a public health control (as future option for portioned steamed rice) in English and Korean and prevent cross contamination in Korean and Spanish. A follow-up will be conducted the week of August 18, 2014 to verify that the True 2DR prep cooler left front is able to maintain and hold food at 41F or below, to verify written documentation of parasite destruction for squid, octopus and shrimp and to verify proper cooling temperatures and times. Per manager the menu will be getting updated within two months. Please fax or email a copy of the updated menu no later than October 31, 2014.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw pork being stored above vegetables in Turbo Air 3DR prep cooler,
2) Observed raw pork being stored above vegetables in Walkin Cooler,
3) Observed raw pork being stored above sauce in Walkin Cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was observed without written documentation on file in the facility and not available during inspection to verify items were frozen to ensure parasite destruction:--- squid, octopus and shrimp.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:
1) Cooked chicken soup cooling 2.5 hours at 103F, sitting out at room temperature in metal pot covered with plastic wrap,
2) Cooked beef soup cooling 2.5 hours at 100F, sitting out at room temperature in metal pot covered with plastic wrap,
3) Six large deep plastic containers of cooked bean paste cooling 2.5 hours in Walkin Cooler at 110-120F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- 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:----------portioned steamed white rice in warmer at 119-126F.
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. PER MANAGER RICE HAD BEEN IN WARMER ALMOST 4 HOURS, RICE DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the True 2DR prep cooler left front------cooked bean paste at 48F and cooked bean sprouts at 52F,
2) Items in Turbo Air 3DR upright cooler----cooked beef soup at 45F, tofu at 45F, and cooked bean paste at 43F,
3) Items in Turbo Air 3DR prep cooler------cooked beef # 2 at 46F and cooked peeled boiled egg at 51F.
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. ITEMS 1 AND 2 MOVED TO FREEZER TO RAPIDLY CHILL. ITEMS 3 WERE ON PLATES SITTING ON TOP OF THE PREP COOLER CONTAINERS AND MOVED TO THE LOWER PORTION OF COOLER.
- 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:---------all meats presented to consumer raw at table and cooked to order at table top grill.
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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08/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Facility is open 24 hours
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Using translator, manager described cleaning and sanitzing process as only washing and rinsing.
- 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw pork belly being stored over sauce in True 2DR display cooler,
2) Observed raw beef being stored over sauce in True 2DR display cooler,
3) Observed raw beef being stored over pears in True 2DR display cooler,
4) Observed raw beef being stored over sauce in Norlake walkin cooler,
5) Observed raw chicken being stored over sauce in Norlake walkin cooler,
6) Observed raw pork being stored over cooked vegetables and kimchi in Norlake walkin cooler,
7) Observed raw egg soup (to be cooked) being stored over vegetables in Turbo Air 3DR upright cooler,
8) Observed raw egg soup (to be cooked) being stored over tofu in Turbo Air 3DR prep cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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:-------salt and other seasonings.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1) Knives stored behind True 3DR flat top display cooler,
2) Knives stored between True 2DR flat top freezer and prep table,
3) Utensils used to stir soup and cook soup 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------raw egg soup (to be cooked when ordered) sitting on top of containers in Turbo Air 3DR prep cooler in kitchen observed at 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO INSIDE OF COOLER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of cold holding equipment in the facility.
Correction: Place a thermometer in the front of each cooler.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: ---------knives in storage in multiple locations.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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01/10/2014 | Routine | |
The purpose of this visit is a followup to check on the update of the consumer advisory on the menu. The menu has been updated with the disclosure statement for raw beef shredded shashami and is now in compliance. See attached.
No violation noted during this evaluation. | 05/14/2013 | Follow-up | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on April 29, 2013. Thank you.
- 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 wait staff leaving front end and going from table to table and back to kitchen and back to table without washing hands prior to cooking customer food.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: Observed raw beef and raw pork stored over kim chi in the walk in refrigerator
Correction: Observed raw pork roast over garlic sauce in the glass two door sliding refrigerator
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the glass sliding door refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: Individual serve rice (approximately 8 in the stacked hot case 130f.
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. Discarded. Temperature of unit increased to 155f as opposed to 140f
- 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: Tofu elevated above cold well line on a plate, per foodworker during busy period 45f
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. Training provided to foodworker and eggs moved to lower cabinet.
- 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: On the take out menu, a disclosure statement is needed on the beef.
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. Update menu as discussed during inspection and fax a copy to my attention at the health department within 30 days. I have provided my contact information for you.
- 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. A pair of scissors used to cut vegetables dropped on floor and foodworker attempted to pick us and begin using again. EHS requested to wash scissors and foodworker rinsed them in handsink. EHS trained employee in proper washing, rinsing and sanitizing scissors.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Scissors were properly sanitized.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back being used to wash scissors.
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)
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 windex and other items such as employee purses and toothpaste along the cookline, above raw beef and over the soup/rice station.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Manager relocated to a proper storeage area.
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05/01/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please review the employee health information with all your employees and have them read the information and sign the agreement form. Keep these forms for your next Health Department inspection. Make sure to review this information with any new employees your hire.
Correct all remaining violations within 90 days. Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: State, elevated
Dishmachine: AutoChlor, 50 ppm.
*Time reflects inspection only.
- 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprout kim chi at waiter station (no refrigeration, room temp) 44F, bean sprout kim chi (individual portions at 2dr RI, above well line) 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items placed on ice at the waiter station and individual portions placed inside refrigerator.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): elevate food in storage closet. Floor underneath observed very dirty.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution both at container used to fill buckets and at the 3-vat sink were observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils, observed at 0 ppm.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice makers are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device is located over the cookline and the prep line 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.
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12/19/2012 | Routine | |
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