Please remember to always monitor cooking temperatures with food thermometer as discussed.
Please remember that a Certified Food Manager must be present during all hours of operation. It is advised that additional food employees attain a certified food manager card.
- Duties / Monitor Cook Temperatures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. PER DISCUSSION WITH PIC, TEMPERATURES ARE NOT MONTIORED WHEN COOKING AND NO KNOWN THERMOMETER IN KITCHEN.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. CFM PROVIDED THERMOMETER FOR MONTIORING. EHS EXPLAINED PROPER COOKING TEMPERATURES.
- 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. CFM ARRIVED DURING INSPECTION
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12/22/2015 | Risk Factor | |
NOTE: Drinking Water Dispenser is connected to Front Bar Handsink. Handwashing is done at front 3Vat Sink to reduce contamination of Ice located next to handsink. No dishwashing is currently performed at 3VAT sink as all cups and dishes are washed in kitchen 3VAT Sink.
EHS provided additional copies of Cross Contamination Handouts, Dishwashing, and Handwashing in Korean and Spanish.
No violation noted during this evaluation. | 06/18/2015 | Routine | |
Please ensure that a Certified Food Manager is present during all hours of operation open to the public.
Dishwashing stickers provided by EHS.
- (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. OBSERVED 3VAT SINK SET UP WITH ONLY SOAP AND WATER IN MIDDLE BASIN. PER DISCUSSION WITH CFM AND FOOD EMPLOYEE ON PROPER DISHWASHING, SANITIZER NOT MENTIONED.
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12/04/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Do not place potentially hazardous food in the walk in cooler until it is able to maintain an ambient temperature of 41F or below.
Dishmachine: n/a
- 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: Walk in cooler 68F
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. MANAGER HAD ALREADY REMOVED FOOD FROM WALK IN COOLER PRIOR TO INSPECTION. WALK IN COOLER WILL BE REPAIRED THE FOLLOWING DAY.
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05/16/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Dishmachine: n/a
- 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)
- 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: Aluminum foil covering shelving and wooden shelves observed in the bar area.
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. MANAGER REMOVED ALUMINUM FOIL.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks in all restrooms used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EMPLOYEE POSTED SIGNS IN THE RESTROOM.
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12/02/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided an employee health policy and a hand washing sign for the women's restroom handsink.
Provide copy of service repair of walk in cooler via fax or email within 10 days.
Walk in cooler ambient temperature is 45F. All cold holding equipment must be at 41F or below. Do not place potentially hazardous food in the walk in cooler until it has been repaired.
Please sign and return copies of employee health policy in 10 days via fax or email.
Fax # 703-385-9568
- 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)
- 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: Walk in cooler: Fish soup 46F, bean sprouts 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. EMPLOYEE DISCARDED FISH SOUP, BEAN SPROUTS.
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06/24/2013 | Risk Factor | |
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