The purpose of this visit was to conduct a routine inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Pork dumplings cooling for approximately 20 hours in the True glass door refrigerator were observed at 45F, 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.DISCARDED
- 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:Noodles, eggrolls
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.DISCUSSED WITH THE PIC DATEMARKING IS REQUIRED IF PHF/TCS FOOD IS PREPARED AND NOT SOLD WITHIN 24HRS
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:Scissors used to cut chicken pieces at the fryers
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.DISCUSSED WITH PIC THAT UTENSILS, FOOD CONTACT SURFACES SHOULD BE WASHED, RINSED AND SANITIZED EVERY FOUR HOURS IF BEING UTILIZED
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Interior of the True 2 door prep refrigerator
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Physical Facilities Good Repair
Observation: Observed that the wall around the base of the mop sink and the base of the wall adjacent to the duck cooker exhibit holes and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall behind the handsink, floor/wall juncture under the 3-vat sink, under the shelving adjacent to the walk in, around the water heater, at the rear of the kitchen behind the freezer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air duct, over the steam table, is not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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05/28/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts in English, Spanish and Chinese. EHS also provided cooling sign/log in English and Spanish.
NOTE TO MANAGER: Please conduct an employee health training and fax the signed agreements no later than Tuesday, May 14, 2013. Faxed copies will not be kept by the Health Department. Please keep signed copies of employee health agreements on record in the facility.
MAINTENANCE:
*Water Heater: Rheem Ruud G100-200 which uses 199,900 BTU
*Dish Machine: N/A
- 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)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed large bowl of cooked rice placed in cooler while still over 135F and covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floors and wall behind and around equipment,
2) Outside door, handle area of cooler units.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/30/2013 | Routine | |
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