Discussed with the person in charge:
1. par cooking - hand out given
2. do not hold cooked chicken at 89'F and tofu at 60'F
3. do not store chicken on a stick with the egg roll ingredients in the walk in cooler and chicken with the sauces in the sandwich prep unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a large amount of unused equipment not removed from the premises to include on top of the walk in refrigeration units. Observed several chairs and a stool inside of the kitchen.
Correction: Remove any unused or non-functioning equipment from the premises.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: outside of the robot coupe, outside of the blender stand, inside of the fryer cabinets, all of the storage shelves, and the sprayer nozzle.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of detailed cleaning: cob webs near the rear entrance door, air vent covers in the walk in cooler and the pipes under the 3-compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/03/2016 | Follow-up | |
Discussed with the person in charge:
1. hot holding
2. reheating
3. hand washing
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation after making a delivery and before putting on a new pair of single service gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: Per discussion with the food employee, she uses a bucket of water to clean her hands. Employee instructed by EHS to use the hand sinks in the kitchen.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employees are drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Package Integrity*
Observation: Observed damaged cans of bamboo sprouts stored on the shelf where foods are offered for sale or service.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw salmon stored over the sauce, chicken on a stick over cabbage, and raw beef stored over the green peppers in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed single service and bulk food containers that were unlabeled near the walk in cooler.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Observed unpackaged calamari stored in direct contact with undrained ice in the walk in cooler.
Correction: Store unpackaged food in drained ice.
- Critical: Food Contact with Equipment and Utensils*
Observation: Per conversation with the person in charge, all continuous use items are cleaned every 2 days.
Correction: Ensure that all equipment that is in continual use, be washed, rinsed, and sanitized every 4 hours. Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed rice scoops improperly stored in water that measured 78'F between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed a large supply of wet wiping cloths improperly stored on the counter tops between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food stored on the floor in the walk in cooler and under a table near the large prep unit. Observed uncovered foods in the walk in cooler and sandwich prep unit.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding*
Observation: The chicken/vegetable patty was observed reheated to 99'F and observed peanut sauce that was sitting on the storage shelf at 62'F. Manager was instructed to reheat both items however failed to do so.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling*
Observation: Observed the dumplings sitting on a storage rack at 72'F and the tofu at 64'F on the sandwich prep unit were noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed bean sprouts - 53'F on top of the sandwich prep unit, Thai noodles on the prep table - 48'F, sweet potato/curry/onion mix - 51'F on the table near the rear door - all cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: All of the prepared ready-to-eat (RTE) foods like the sauces, rice patties, and noodles in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Observed garlic/oil mixture for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the milk crates used for storage racks, foil liner on the stove, duct tape used to repair the handle on the rice cooker, and the cardboard box used as a storage bin are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks are not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a large amount of unused equipment not removed from the premises to include on top of the walk in refrigeration units. Observed several chairs and a stool inside of the kitchen.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the bulk food bins are in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: grinders, large rice scoop, cooking equipment under the grill, and the preparation utensils on the prep table behind the large sandwich prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: outside of the robot coupe, outside of the blender stand, stove top, inside of the fryer cabinets, all of the storage shelves, sprayer nozzle, and the bulk food storage containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pots and containers were observed stored with the food-contact surface facing upward on the shelf near the rear door.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware
Observation: Single-service to go utensils were observed not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations are being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet for the hand sink in the women's restroom is leaking. Observed a large amount of water inside of the sandwich prep unit.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk in cooler are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Private Homes and Living or Sleeping Quarters - Use Prohibition
Observation: Per conversation with the person in charge, a large sleeping chair is being used in the kitchen.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: This entire facility is in need of detailed cleaning to include removal of all of the cob webs, air vent covers in the walk in cooler, hood filters, caulking on the 3-compartment sink, floors in the walk in cooler, caulking on the mop sink, ceiling tiles, and the pipes under the 3-compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed chemical spray bottles that were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed a can of bubble cleaner stored with the noodles (corrected) and a container of Windex hanging on the front hand sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located on the prep table and in the walk in cooler with the foods.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- First Aid Supplies, Storage
Observation: First Aid Supplies are not being stored in a kit or container.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
12/28/2015 | Routine | |
Discussed with the person in charge:
1. owner is in the process of removing all old equipment from the facility - thank you
2. great improvements have been made in the facility - thank you
3. demonstration of knowledge
No food preparation observed during this inspection
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS discussed this with the person in charged.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed shell eggs stored over noodles in the sandwich prep unit and chicken stored over vegetables in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Both items were removed.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The dispensing utensils in the rear storeroom were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottle under the 3-compartment sink that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/19/2015 | Risk Factor | |
Discussed with the person in charge:
1. status of the establishment
2. thoroughly cooking chicken - EHS observed that the chicken was still pink and was in the sandwich prep unit for cooling - EHS discussed proper cooking temperatures and demonstrated proper cooling procedures
3. holding of rice noodles
4. cleanliness of the establishment
5. operation of bar - equipment and set up of bar are approved at this time
Owner/operator may not bring in additional equipment at this time
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed that the employee did not wash her hands before putting on a hairnet and putting gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled food containers throughout the kitchen.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed the scoops for the rice in water that measured 75'F. Observed bulk food scoops laying directly in the product. Observed measuring cups stored in water near the rear entrance door.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wet wiping cloths improperly stored on the counter tops and in the sandwich prep unit between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed foods stored on the floor in the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the sandwich prep unit, walk in cooler, and drop in freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken on the prep table measured 49'F, shell eggs on the prep table measured 57'F, rice noodles in the sandwich prep unit measured 65'F - all cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the to go bags with the cabbage inside are not safe.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the linen towels used as shelf liner throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich prep unit and the drop in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The cabinets are not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cabinets near the entrance door are observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning tea dispenser was not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the prep table and bulk food scoops
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: the entire sandwich prep unit, outside of the microwave, all of the storage shelves, inside of the drop in freezer, blender bottom and mixer bottom on the counter top near the hand sink, and the sprayer hose.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: There is no hot water at the hand sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The plumbing connections for all of the sinks are leaking. Observed a large amount of water in the bottom of the sandwich prep unit.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not tight fitting and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair: holes in the walls of both restrooms and the floor under the ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of detailed cleaning: air vent covers in the walk in cooler, floor in the walk in cooler, hood filters, caulking on the 3-compartment sink, cob webs in several places throughout the kitchen, pipes under the 3-compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead pest was found on the premises to include the wall over the 3-compartment sink and the floor around the hot water heater.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Observed garbage around the rear door. Premises has accumulation of litter
Correction: Ensure that all finished items are taken to the dumpster. Maintain the premise free of litter.
|
10/24/2014 | Follow-up | |
Discussed with the person in charge:
1. remove chairs and stools from the kitchen
2. the entire kitchen is in need of detailed cleaning
3. garlic/oil mixture and sliced tomatoes
4. organization of the kitchen
- Critical: Hands - When to Wash*
Observation: Observed that the employee did not wash his hands after returning from a delivery and observed that the cook did not wash her hands after wiping her runny nose on the back of it.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Discharges from the Eyes, Nose, and Mouth*
Observation: Observed the cook with a runny nose while working with exposed food, food-equipment, utensils, linens or single-service/single-use articles.
Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken stored over coconut milk in the sandwich prep unit. Observed shell eggs stored with the beverages in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled food containers throughout the kitchen.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the scoops for the rice in water that measured 75'F. Observed bulk food scoops laying directly in the product. Observed measuring cups stored in water near the rear entrance door.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths improperly stored on the counter tops and in the sandwich prep unit between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed foods stored on the floor in the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the sandwich prep unit, walk in cooler, and drop in freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Cooling Methods
Observation: Observed a large pan of red curry that was on the storage shelf that was used for cooling. The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Coconut milk on the counter measured 75'F, shell eggs on the prep table measured 58'F, bean spouts on the prep table measured 51'F, all cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) curry sauce sitting on the storage shelf is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) sauces in the walk in cooler were not discarded by the "consume by" date. Sauces were dated for September 12 and September 20.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the to go bags with the cabbage inside are not safe.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the linen towels used as shelf liner throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich prep unit and the drop in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The cabinets are not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The cabinets near the entrance door are observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning tea dispenser was not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the prep table, spoons with the utensils, bulk food scoops, tea pots,
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the juicer and ice machine that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: the entire sandwich prep unit, outside of the microwave, all of the storage shelves, inside of the drop in freezer, blender bottom and mixer bottom on the counter top near the hand sink, and the sprayer hose.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed the cook scrub the wok pans, rinse them, then placed them back on the cooking line without sanitizing them.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Observed that the hot water was turned off on the side hand sink. The person in charge turned the water on.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The plumbing connections for all of the sinks are leaking. Observed a large amount of water in the bottom of the sandwich prep unit.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not tight fitting and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The physical structures are not maintained in good repair: holes in the walls of both restrooms and the floor under the ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of detailed cleaning: air vent covers in the walk in cooler, floor in the walk in cooler, hood filters, caulking on the 3-compartment sink, cob webs in several places throughout the kitchen, pipes under the 3-compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead pest was found on the premises to include the wall over the 3-compartment sink and the floor around the hot water heater.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed garbage around the rear door. Premises has accumulation of litter
Correction: Ensure that all finished items are taken to the dumpster. Maintain the premise free of litter.
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09/29/2014 | Routine | |
Discussed with the person in charge:
1. owner stated that he has purchased a sandwich prep unit in order to maintain foods sitting on the counters above the required temperature - a follow-up inspection will be conducted on 4/14/14 to ensure that the unit has been received
2. owner stated that the hood system was cleaned but the company failed to clean the floors when they finished
3. EHS observed a sewage odor near the hand sink and an odor inside of the walk in cooler
Entire facility in need of detailed cleaning
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food that are stored in the refrigerator.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed numerous unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the walk in cooler. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell eggs - 53'F, chicken - 87'F, rice - 84'F, and beef - 54'F sitting on the counter tops observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the linen towels and place mats used for shelf liners are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the drop in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The establishment is currently using an ice-bath to try to keep foods cold on the cook's line which is not sufficient to meet the food storage demands.
Correction: Provide an additional refrigerator necessary to maintain food items at 41'F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a small probe food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed broken ceramic bowls and saucers that were in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the display case is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: outside of the rice warmer, outside of the rice cooker, all storage shelves, stove, outside of all of the spice containers, and the handle on the walk in cooler door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service to go bowls are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet near the display case and in the men's restroom are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Outside Storage Prohibitions (repeated violation)
Observation: The establishment is not using their garbage can. Observed that all of the garbage from days before this inspection, along with used paint cans, are stored at the rear of the restaurant. Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Garbage must be taken to dumpster that are provided. Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk in cooler are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor near the rear door, sprayer nozzle, and the light over the display case are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: cob webs in several places throughout the kitchen, walls near the stove, hood system, air vent covers in the walk in cooler, door to the walk in cooler, caulking on the 3-compartment sink, pipes under the 3-compartment sink, and the floors throughout the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: All of the handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/11/2014 | Follow-up | |
Discussed with the person in charge:
1. cooking temperatures of chicken
2. a new drop in freezer has been purchased
A temperature log, calibration of a thermometer, cooking temperatures, and how to place foods properly in an ice bath hand outs were given
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS discussed this with the person in charge and a handout was given.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken stored with the scallops and beef in the walk in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed numerous unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered foods in the walk in cooler. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tofu - 54'F, shell eggs - 50'F, rice noodles - 47'F and beef - 45'F, sprouts - 50'F, sliced tomato - 49'F sitting on the counter tops observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and rice in the walk in cooler are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the linen towels and place mats used for shelf liners are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drop in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: The establishment is currently using an ice-bath to try to keep foods cold on the cook's line which is not sufficient to meet the food storage demands.
Correction: Provide an additional refrigerator necessary to maintain food items at 41'F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a small probe food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed broken ceramic bowls and saucers that were in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the display case is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: glass near the hand sink (corrected), plate near the cook's line (corrected), and pans on the storage shelf
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: outside of the rice warmer, outside of the rice cooker, all storage shelves, stove, outside of all of the spice containers, and the handle on the walk in cooler door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed an employee wash then rinse a scoop and then use it for the rice. Observed an employee rinse a pan then use it on the stove. EHS informed employees that the equipment must be washed, rinsed, then sanitized or the dish machine must be used.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Single-service to go bowls are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand wash station near the display case is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The faucet near the display case and in the men's restroom are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Outside Storage Prohibitions
Observation: The establishment is not using their garbage can. Observed that all of the garbage from days before this inspection, along with used paint cans, are stored at the rear of the restaurant. Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Garbage must be taken to dumpster that are provided. Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk in cooler are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The floor near the rear door, sprayer nozzle, and the light over the display case are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: cob webs in several places throughout the kitchen, walls near the stove, hood system, air vent covers in the walk in cooler, door to the walk in cooler, caulking on the 3-compartment sink, pipes under the 3-compartment sink, and the floors throughout the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: All of the handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/01/2014 | Routine | |
Discussed with the person in charge:
1. food storage
2. all equipment must be washed, rinsed, and sanitized - sample given
3.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are eating - in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee instructed to leave the kitchen.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken stored over the vegetables in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell eggs - 56'F sitting on the prep table - cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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10/18/2013 | Follow-up | |
Discussed with the person in charge:
1. date marking - information given
2. gasket torn on the display case
3. facility in need of detailed cleaning
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw chicken stored over the vegetables in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed open container of scallops stored beside the potatoes in the walk in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried tofu sitting on the metal rack measured 121'F - hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Egg roll ingredients - 50'F, sliced tomatoes - 61, Pad Thai sauce - 45'F, and shell eggs - 60'F all on the cook's line were cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration unit and on the equipment shelf are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: rice cooker, microwave, knives on the prep table, and utensils stored on the equipment rack.
Correction: Clean and sanitize these surfaces for food contact.
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10/07/2013 | Risk Factor Assessment | |
Discussed with the person in charge:
1. an inspection will be conducted within the next 30 days - ensure that all items noted above are corrected
2. contact the health department before purchasing equipment for the bar
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. Display your permit where the public can see it.
Allergens, Big 5 food borne illnesses, sample cleaning schedule, employee health policy hand outs given
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the tape on the mop sink faucet, the faucet on the sprayer hose, and the wooden table top are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Plumbing System Maintained in Good Repair
Observation: Observed the condenser on the walk in freezer and the faucet in the men's restroom are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed a hole in the wall under the mop sink - is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The caulking on the 3-compartment sink is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/22/2013 | Routine | |
The following items must be addressed prior to receiving your health permit:
1. Clean or replace the caulking above the 3 compartment sink
*2. Provide air gap under 3 compartment sink
3. Fix hole in the wall under the mop sink
4. Remove the tape on the faucets at the mop sink and the 3 compartment sink
5. Repair or replace tiles on the floor around the ice machine
6. Fix the condenser in WIF, repair the leak under the ice machine
*7. Eggs over noodles in WIC, (corrected)
8. Must use food grade containers to store foods (rice)
9. The faucet in the men's room is leaking
10. Clean floors, walls and hood system
11. Utensils stored in metal container need cleaning
12. Provide test strips for the 3 compartment sink
*13. Ensure that the dish machine's rinse temperature reaches 180'F - machine only reach 125'F - after resetting the machine, it reached 181'F
EHS contacted the Fire Marshal, owner must visit their office in order to get an inspection and obtain an occupancy for this location
Contact building and zoning department for Stafford County to see if there are any requirements that have to be met
Contact health department after the fire inspection for the final inspection
WIC - walk in cooler
No violation noted during this evaluation. | 03/18/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Thai House, 26 Doc Stone, Stafford, VA 22556 »