The purpose of this visit is to conduct a routine inspection.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Containers with sauce, spices, oil, vinegar, salt.
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. EMPLOYEES LABELED CONTAINERS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: MANAGER CREATED A SANITIZING SOLUTION TO PLACE WET WIPING CLOTHS. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED SHRIMP THAWING IN THE THREE COMPARTMENT SINK WITHOUT RUNNING WATER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. MANAGER PLACED RUNNING WATER OVER THE SHRIMP.
- 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: Observed in the 2dr True products that need to be date marked because they are used within two days.
Correction: MANAGER DATE MARKED THE PRODUCTS. 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 2dr True upright cooler.
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.
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03/02/2016 | Routine | |
The purpose of this visit is to conduct a follow up inspection. All previous violations have been corrected and the dishmachine is sanitizing at an acceptable chlorine level of 50ppm-100ppm. The establishment will resume the normal inspection schedule.
No violation noted during this evaluation. | 09/01/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
A follow up inspection will be conducted within 10 business days to determine if the dish machine is sanitizing properly. Provide a service report at the time of the inspection.
- 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. OBSERVED EMPLOYEE USING BARE HANDS TO PORTION OUT BROCCOLI. EMPLOYEE THEN PROCEEDED TO PUT GLOVES ON WITHOUT WASHING HANDS.
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. MANAGER REQUESTED EMPLOYEE REMOVE GLOVES, WASH HANDS AT HAND SINK THEN PUT NEW GLOVES ON.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW CHICKEN STORED OVER READY TO EAT BEAN SPROUTS IN THE WALK IN COOLER.
OBSERVED RAW DUCK NEXT TO READY TO EAT CARROTS.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. MANAGER MOVED READY TO EAT PRODUCTS TO ONE SIDE OF THE WALK IN COOLER AND RAW PRODUCTS ON THE OTHER SIDE.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:
2DR True refrigeration unit: uncovered tofu, sausage
WIC: Breaded chicken
2DR upright refrigerator: Taro, Pork
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER COVERED FOOD.
- 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: TARO, PORK, CONGEE
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. MANAGER DATEMARKED PRODUCTS WITH THE DAY THE PRODUCT WAS MADE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 10 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER SET UP THE THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE DISHWARE.
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08/11/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information regarding active managerial control.
Observed proper thawing and cooling during inspection.
Provided a hand washing sign.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED DISPENSING SPOON IN A CONTAINER WITH ROOM TEMPERATURE WATER.
Correction: USE HOT WATER THAT IS MORE THAN 135F IN A CONTAINER AS STORAGE FOR RICE UTENSILS. 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED CONCENTRATION OF CHLORINE SANITIZING WAREWASHING MACHINE AT LESS THAN 10 PPM
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER REPAIRED THE WAREWASHING MACHINE TO PROVIDE A CHLORINE CONCENTRATION OF MORE THAN 50 PPM.
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03/09/2015 | Routine | |
Do not use the 1DR flat-top refrigerator until the temperature comes down below 41F. If it doesn't come down within 3 hours, call for service on the refrigerator. Do not store raw meat above ready to eat foods. Do not keep severely damaged cans of food. Information on proper cooling methods was given to the person in charge.
The next inspection will be in approximately six months.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: severely dented can of mushrooms.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Can was segregated for return to vendor.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef sticks were stored in the same container as cooked duck. Both items were partially wrapped.
Correction: Do not store raw meats with or over ready to eat foods to prevent cross-contamination. Food items were separated into separate containers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp tempura(51F)
Correction: battered chicken (44F)
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11/20/2014 | Risk Factor | |
There were no out of compliance items cited. Thank you. The next inspection will be in approximately six months.
No violation noted during this evaluation. | 05/19/2014 | Routine | |
This was a risk factor assessment inspection. Thawing was being done with running water at the 3 vat sink. For the most part foods were covered when stored in refrigerators. Do not use cloth towels in the bottom of buckets or bus pans. Employees may not handle ready-to-eat foods (vegetables or cooked foods) with their bare hands during preparation. Gloves must be worn. Wash hands before putting new gloves on.
It was observed that the door gasket on the 2DR upright refrigerator is damaged. Replace the damaged gasket. It was also observed that the temperature gauge on the dish machine was not registering accurately. At the time of the next service call have the vendor replace or repair the temperature gauge.
The next inspection will be in approximately six months.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: A dented can were observed stored with regular canned food stock.
Correction: Provide an area to store returnable packaged foods while waiting for the distributor to pick up. Can was moved to another area.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: raw carrots during cutting process.
Correction: Employee washed hands and put gloves on. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees must wear gloves, use tongs or use another method in order to not handle ready-to-eat food with bare hands.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw chicken being stored above raw cabbage in the walkin refrigerator.
Correction: The refrigerator is set up with vegetables on one side and meat on the other. This is a good method. If more room is needed for one or the other, the meat, particularly chicken must be below the vegetables. Vegetables were moved.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Food was uncovered in the walkin refrigerator and the 3DR prep refrigerator. Food was covered with towels in the walkin and the 3DR upright refrigerator.
Correction: Food must be covered when in storage to protect from contamination. Towels may not be used as covering for food. Use clear wrap or another means to protect food when it is stored in the refrigerator. Food was covered and towels were removed.
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11/26/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection. It is recommended that Delfield 3DR refrigerator be monitored for cold holding temperature. First thing in the morning, check the temperature. It should be 37-38F. If it is 40-41F in the morning, before opening for business, the unit should be adjusted colder.
The next inspection will be in approximately six months.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when in refrigerated storage or in hot holding
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Provide hair covering (hats, hair nets) for all employees in the kitchen.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: sliced beef thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Various vegetables on the prep top refrigerator were above 41F holding temperature.
Correction: All potentially hazardous foods must be kept at 41F or less. All vegetable were moved to the freezer for quicker cooling.
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05/10/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please have your other Certified Food Manager renew his card as soon as possible, it is highly suggested that you have more than one person with a valid card.
Make sure to have all your employees read the handouts provided and sign them. Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: AO Smith
Dishmachine: US Chemical, 50 ppm.
- 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)
Observation: Raw chicken and pork over washed vegetables in the walk-in refrigerator.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops in 80F 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: noodles cooling in tightly covered container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Bean sprouts and noodles being stored at room temperature, 70F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. CFM placed items in the refrigerator.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Other CFM on premises has an expired card. CFM with valid card arrived within 10 minutes.
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.
- 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. Spray bottle of WD40 stored above clean sheet trays near dishwasher.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/28/2012 | Routine | |
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