**Please attain a Parasite Destruction Letter for Squid and Octopus from Supplier and send copy to Health Department within 30 days.
This is a REPEAT violation, if unattained by deadline, Squid and Octopus may not be served for consumer preparation on self service grill and must be served fully cooked.
Please remember to 1)Wash, 2)Rinse and 3)Sanitize all dishware being washed in back kitchen 3Vat Sink.
Observed acceptable Time Log for Rice in Rice Warmer, Thank you.
EHS provided additional signage on proper Cooking Temperatures, Dishwashing, Handwashing, and Cooling in Spanish and Korean.
- 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 BEEF STORED ABOVE COOKED BEEF IN SUPERIOR 2DR PREP COOLER (COOKLINE), M3 COOLER (COOKLINE), AND RAW BEEF STORED ABOVE RAW SQUID AND RAW OCTOPUS IN TRUE 2DR COOLER (MEAT STATION).
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). ALL FOOD ITEMS IN ALL REFRIGERATION UNITS REARRANGED ACCORDINGLY.
- 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: SQUID, OCTOPUS - COOKED BY CONSUMER ON SELF SERVICE GRILL
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. CFM CALLED SUPPLIER FOR LETTER.
|
11/03/2015 | Risk Factor | |
EHS Provided informational handouts on Time as a Public Health Control, Parasite Destruction Letter, Handwashing Signs, Cooling, and Cooling Logs in Spanish and Korean.
Observed very good examples of Active Managerial Control with cleaning schedule for slicer. Slicer is used throughout the day as this facility is open 24 hours. CFM is keeping a log by the slicer to mark time needed for cleaning for every 4 hours. Very good record keeping, Thank you.
Observed time log used for Rice in warmer using Time as a Public Health Control. Please ensure that RICE is being DISCARDED AFTER 4 HOURS MAXIMUM. Please remember to record accordingly on Log provided.
Please attain a proper Parasite Destruction Letter for Squid and Octopus with Temperature recorded for proper freezing of parasites and time held frozen. Please refer to information handout to find requirements. Please send copy to Health Department by 5/14/15.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS IN PREP SINK IN KITCHEN.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- 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: SQUID, OCTOPUS
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED POT OF BEAN BROTH SOUP 70F COOLING 5 HOURS AT ROOM TEMPERATURE.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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 AND VEGETABLE DUMPLINGS
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. CFM DATEMARKED ITEM.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: OBSERVED RICE IN RICE WARMER 123F USING TIME AS PUBLIC HEALTH CONTROL MARKED MADE AT 7AM, NOT OBSERVED DISCARDED BY 11AM. OBSERVED FOOD EMPLOYEE SEPARATE EXISTING RICE ON TOP SHELF WHILE NEW RICE PLACED IN WARMER, HOWEVER EXISTING RICE NOT DISCARDED.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. RICE MADE AT 7AM DISCARDED.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SOILED FOIL LINING SHELVING AT COOKLINE.
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. CFM REMOVED FOIL FROM SHELVING.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED TONGS AT COOKLINE TO BE SOILED AND UNCLEAN.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. TONGS AND UTENSILS PLACED IN DISHWASHER FOR RE-WASHING.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean KNIVES AND GRILL UTENSILS were stored in an manner that exposed the item(s) to contamination. OBSERVED KNIVES STORED IN BETWEEN COUNTER TOP IN KITCHEN. OBSERVED CLEAN TONGS AT SERVER AREA HANGING OFF SIDE OF METAL SHELVING.
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. KNIVES REMOVED FROM COUNTER AND PLACED IN DISH MACHINE FOR WASHING TO BE PLACED IN CONTAINERS. TONGS MOVED TO CONTAINERS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the COOKLINE OF KITCHEN AND BACK KITCHEN is in need of cleaning. OBSERVED ACCUMULATION OF GREASE AND FOOD DEPOSITS ON FLOORS BETWEEN AND BEHIND EQUIPMENT AT COOKLINE.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
04/30/2015 | Routine | |
Please attain Parasite Destruction Letter from supplier for Squid and send copy to Health Department by 12/5/14. Please keep letter at facility as requested by inspector during inspection.
Please remember to keep and update time log for Rice in rice warmer every day. Rice may only be kept in warmer for maximum of 4 Hours only before 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: 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. PLEASE ATTAIN LETTER FROM SUPPLIER AND SEND TO HEALTH DEPARTMENT.
- 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 SOUP, COOKED BEEF SHORT RIBS, COOKED BEEF
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): RICE IN RICE WARMER OBSERVED WITH NON-UPDATED FOOD TIME LOGS.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PLEASE CREATE LABEL FOR RICE OR MANUALLY UPDATE TIME LOG EVERY DAY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment 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, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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: plastic containers. OBSERVED EMPLOYEE WASH PLASTIC CONTAINERS WITH SOAP AND WATER AND STACKED TO AIR DRY WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITIZING PROCEDURES, DISHES PLACED IN DISH MACHINE FOR RE-WASH AND SANITIZING.
|
11/25/2014 | Risk Factor | |
CFM knowledgeable about food safety, Thank you.
EHS provided additional handwashing signs for facility.
NOTE: RICE IN RICE WARMER WILL NOW USE TIME AS A HEALTH CONTROL MEASURE IN RICE WARMER UNIT. PRINTED LOG FOR RECORDING OF TIME MADE AND TIME TO BE DISCARDED (BEFORE 4HOURS MAXIMUM). PER CFM, RICE IN METAL BOWLS IN WARMER UNIT IS USED WITHIN 1 HOUR.
PLEASE FAX OR EMAIL COPY OF PARASITE DESTRUCTION LETTER FROM SEAFOOD VENDOR SUPPLIER FOR SQUID AND OCTOPUS TO HEALTH DEPARTMENT BY 8/4/14.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED ABOVE RTE VEGETABLES AND TOFU IN SUPERIOR PREP TOP COOLER (COOKLINE).
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. CFM REMOVED EGGS FROM PREP TOP AND PLACED IN WIC.
- 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: CFM COULD NOT LOCATE PARASITE DESTRUCTION LETTERS FOR RAW SQUID AND OCTUPUS.
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: 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 120F -rice warmer unit
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. RICE WILL BE USED UNDER TIME CONTROL MEASURE. TIME SHEET PRINTED AND POSTED WITH TIME RICE MADE AND TIME RICE TO BE DISCARDED.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 2DR cooler (meat station) gaskets are held with duct tape.
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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed Slicer located at the meat prep station that are not being cleaned at least every 4 hours. CFM STATED THAT SLICER IS CLEANED TWICE A DAY, FACILITY IS OPEN 24 HOURS.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS EXPLAINED PROPER CLEANING PROCEDURES. CFM RE-WASH, RINSE, AND SANITIZED SLICER.
- 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. MISSING HANDWASHING SIGN AT MEN AND WOMEN'S RESTROOM, AND MEAT PREP STATION.
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.
|
07/25/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. Thank you for correcting the following violations. A parasite destruction letter must be maintained at the establishment. At every inspection be prepared to provide copies of these letters to the Health department from all vendors used. If there are changes to the menu continue to provide a consumer advisory on every product that is served or has the potential to be served raw or undercooked.
No violation noted during this evaluation. | 01/24/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint inspection.
The following are additional equipment and food temperatures:
Coca Cola glass cooler: 41F
Everest 2dr cooler: 40F: Bean sprouts 37F
There will be a follow up inspection to ensure critical violations have been corrected within the 10 days stipulated.
At that inspection a copy of the parasite destruction letter from the vendors and the menu with the updated consumer advisory will be reviewed.
Please ensure all employees regularly wash hands as needed and before putting new gloves on.
- 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: Spring Onions
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. The spring onions were discarded.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Lettuce is left uncovered over the turbo air reach in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Certified food manager stored lettuce inside the refrigeration unit.
- 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, shrimp, 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: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: The new menu posted within the restaurant is in need of a consumer advisory for all dishes that are served raw or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|
01/09/2014 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The manager is not aware of the complaint. The only portion of this complaint that was confirmed is the bare hand contact with ready to eat food: spring onions. The onions are used as a garnish on the dishes therefore there is no cook step involved. The employee discarded the spring onions, washed his hands, put gloves on and continued working. The other portions of the complaint were discussed with the manager. He stated that all the employees wear gloves when they are dispensing food. The recommendation was made that the employees use tongs instead of using gloves to dispense items such as lettuce or raw meat. During the inspection the personal items of the employees were stored in a separate section and not observed to be stored at food preparation areas. The manager states that he will review food handling procedures with his staff. Complaint confirmed.
- 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: Spring Onion
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. Spring onions were discarded.
|
01/09/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment.
Ensure that all menus posted in the restaurant have the consumer advisory exactly as the main menu.
Provide a letter for parasite destruction within 10 days. Send via fax or email.
Provided a copy of the employee health policy in various languages.
Additional temperatures of equipment:
1. Everest refrigerator 38F- vegetables
2. Proud 2 dr refrigerator 28F
3. Superior 2 dr refrigerator- 37F
4. Thermosth warming cabinet 120F
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- 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.
- 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 121F
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 RICE.
- 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:
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment 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, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|
09/18/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
CFM will provide an employee health policy and fax information in 2 business days.
CFM provided information on cooling to CFM.
Additional temperatures:
1. True 2dr Freezer 0F
2. Artic Air Freezer 0F
3. Kenmore Freezer 2F
- 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: 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: 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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
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.
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.
- 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: yampa sauce, left uncovered at condiments stations.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Employee covered sauce containers.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Label all sauce containers at serving stations and food preparation area.
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. EMPLOYEE LABELED CONTAINERS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food in dry storage area stored on the floor. Observed food in walk in cooler stored on the floor.
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. CFM LIFTED FOOD OFF THE GROUND TO PROTECT FROM CONTAMINATION.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Cocacola 2dr 50F
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. CFM REMOVED RAW EGGS FROM REFRIGERATION UNIT AND PLACED IN AN ADJACENT UNIT WITH TEMPERATURE BELOW 41F. CFM WILL DISCONTINUE USE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment 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, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment 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 nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. Kitchen floor
2. Wall behind cooking equipment
3. Refrigerator and freezer in back storage area
4. Ventilation filters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Water temperater at handsink 73F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner in the back storage area of establishment.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
- 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.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly labeled.
Correction: Employees' medicines shall be properly labeled to prevent misuse. EMPLOYEE PLACED IN EMPLOYEE AREA AND LABELED.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. STORED MEDICINE IN EMPLOYEE AREA.
|
01/15/2013 | Routine | |
This is a presentation of the Employee Health/Personal Hygiene Training Module. There were 18 foodservice employees present.
No violation noted during this evaluation. | 11/22/2011 | Training | |
Restaurant representatives - add corrected or new information about Seoul Gool Dae Gee, 7220-C Columbia Pike, Annandale, VA 22003 »