The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. THE following good retail practices were discussed during the inspection: 1) Gaskets of 3 dr prep cooler cookline are damaged. 2) Wet wiping cloth stored on counter of cookline. 3) Food stored on floor of freezer. NOTE: PROVIDE COPIES OF RECENT PEST CONTROL INVOICES AND FOOD DELIVERY INVOICES TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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 sprouts on counter of cookline
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC had ice added to the bean sprouts.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had can opener washed, rinsed, and sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near kitchen entrance is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC utensils stored in the sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels.
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12/14/2015 | Risk Factor | |
The purpose of this inspection was to investigate a foodborne illness complaint in conjunction with a routine inspection focusing on risk factors. Chlorine sanitizer concentration dishmachine 150 ppm. Emphasized public health significance of using proper handwashing procedure, avoiding bare hand contact with ready to eat (RTE) food, and minimizing bare hand contact with non-RTE foods. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DR SUSHI PREP COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS. ALSO PROVIDE INVOICES FOR BEEFLESS STRIPS/ CARROTS, AND CELERY TO HEALTH DEPARTMENT AS SOON AS POSSIBLE, AND NO LATER THAN 48 HOURS.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Hands washed with no hand cleanser, for less than 20 seconds, and hands dried on wiping cloth at prep table rather than with paper towel or air dryer.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: placing salad in "to go" container.
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. NOTE: Discussed with PIC who discussed with employee. Salad was disposed.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form: observed employee using bare hands to scoop corn starch from bulk container, and to scoop sliced, cut celery and carrots from containers in cooler to add to a stir fry.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. NOTE: Discussed public health significance of minimizing bare hand contact with all foods.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: plates of cooked squash stored in cookline handsink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Discussed with PIC who discussed with chef.
- 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: soy "chicken" chunk in 2 dr prep cooler top: 45 degrees F. Cooked tofu/ cooked tofu"chicken" strips/raw tofu in 3 dr prep cooler in 3 dr prep cooler. Thin tofu strips/ layered, marinated tofu in 2 dr sushi prep cooler: 58/59 degrees F
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. NOTE: All food items were determined to be out of temperature less than 1 hour, and had all been "double-panned" in prep cooler tops. Discussed the insulating properties of double panning with PIC. PIC had all food items from cookline coolers placed in properly placed containers in direct contact with the cooled air. All TCS foods in 2 dr sushi prep cooler were relcated to another cooler.
- 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: 2 dr sushi prep cooler.
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. NOTE: Provide service inovice for cooler to Health Department within 10 days.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used to store cooked foods.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC who had handsinks cleared of all obstructions, and who instructed employee to keep handsinks fully accessible.
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06/04/2015 | Routine | |
| No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
Additional equipment temperatures: (1) Kenmore Chest Freezer 22F (2) Norlake Walk-in-Freezer 11F
Discussed the following with the Certified Food Manager: (1) cooling soy protein in smaller batches (2) adjusting airflow to the vent near hood (3) ladies room toilet repair (4) documentation for the veggie protein source (5) obtain more accurate test strips for sanitizer (6) adjust temperature on 3DR Prep Cooler at cookline to maintain 41F or below.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: (1) FLOUR (2) CORN STARCH (3) 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.
- Plumbing / Maintained in Good Repair
Observation: HANDSINK BY THE COOKLINE IS SHUT OFF.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Areas / Enclosures / Receptacles / Good Repair (repeated violation)
Observation: The waste storage container for TWO OUTSIDE DUMPSTERS HAVE missing lids.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. PLEASE CORRECT WITHIN 10 DAYS.
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05/05/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Dish-machine: ES2000
EHS provided manager with date marking handout.
Note Manager: EHS observed at the cook-line, strong air flow from a vent adjacent to the hood system where the food employee is cooking and cardboard being used to divert air flow away. EHS recommends that area to be check.
- 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 an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers.--Food employee ate in the dining area.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- 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: cooked tofu imatation chicken 12/01/113, cooked minced tofu 12/01/13
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at the dish machine area, gaskets for the 3dr prep cooler, 1dr cooler, one area at the interior cook-line has accumulation of grease build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for dumpster has a missing lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.---One vent adjacent to the cook-line has dust build-up and strong air flow that being diverted with cardboard.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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12/02/2013 | Routine | |
- 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: flour, cornstarch bins.
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 (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1) knife stuck between equipments 2) rice scoopers in water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprout (been 2.5hr) on counter - put into iced water and relocated to prep top, cooked tofu (56F) in 1dr True reach-in cooler - discarded.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the cookline being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: walls, ceilings, non-food shelvings.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/10/2012 | Routine | |
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