Observed Time Logs (rice) and Cooling Logs (soups) in Compliance and overall improvement in Food Safety Risk Factors. Thank you. Please continue to maintain practices and record cooling temperatures on log.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: SOON DAE 85F - IN CONTAINER AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. SOON DAE PLACED IN HOT WELL FOR HOT HOLDING.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site) (repeated violation)
Observation: Observed that clean UTENSILS, POTS AND CONTAINERS were stored in an manner that exposed the item(s) to contamination. OBSERVED CONTAINER OF CLEAN UTENSILS, AND CLEAN RICE BOWLS STORED UNDERNEATH HANDWASHING SINK ON FLOOR EXPOSED TO SPLASH. OBSERVED CLEAN POTS STORED UNDERNEATH BURNER AT COOKLINE ON FLOOR.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. ALL DISHWARE MOVED TO DISH MACHINE TO BE RE- WASHED.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the SCREEN DOOR. SCREEN DOOR DOES NOT CLOSE PROPERLY.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. PLEASE KEEP MAIN BACK DOOR CLOSED UNTIL SCREEN IS REPAIRED TO BE PROPERLY CLOSING.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the BEHIND COOKLINE EQUIPMENT, UNDERNEATH SHELVING AND IN WIC is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/28/2015 | Routine | |
Visited site to follow-up on completion of Cooling Logs for soup broths and Time Logs for Rice. Observed Time Logs for Rice completed and in Compliance with Risk Factor Assessment conducted 5/19/15. Observed Cooling logs for soup broths filled out incorrectly. CFM is noting time after 2 hours and after hours of Cooling, however has not noted the Temperature of Soups at these time intervals. EHS explained proper procedures and created sample Log. Facility is to continue recording Cooling Logs on printed forms. A follow-up will be conducted to verify compliance with Section 1 2-103.11(G) within 10 days.
No violation noted during this evaluation. | 06/10/2015 | Follow-up | |
A Follow-up will be conducted to verify proper Cooling Procedures for large Beef Soups and use as Time as a Public Health Control for Rice. Please ensure that all violations are corrected and prevented or risk further enforcement action.
HANDWASHING REMINDER
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, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
REMINDER: *COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
EHS provided training and informational handouts on Proper Cooling, Cooling Methods, Handwashing and use of Time as Public Health Control in Korean and Spanish.
**COOLING AND TIME LOGS PROVIDED. PLEASE FILL THESE OUT EVERYDAY TO MONITOR PROPER COOLING OF SOUPS AND TIME USE FOR RICE.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. CFM IS NOT AWARE OF PROPER COOLING PROCEDURES.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). BEEF SOUPS ARE KEPT COOLING OVERNIGHT AND LEFT AT ROOM TEMPERATURE WITHOUT BEING MONITORED.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED CFM WASH GLOVES. OBSERVED CFM WASH HANDS AT 3VAT WITHOUT SOAP. OBSERVED FOOD EMPLOYEE WASH HANDS AT HANDSINK WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS IN 3VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system of molluscan shellfish tags. TAGS ARE NOT BEING RETAINED FOR SHELLSTOCK. OBSERVED CONTAINER OF CLAMS IN WIC WITHOUT TAG ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER SHELLSTOCK TAG PROCEDURES.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. TAGS ARE NOT BEING RETAINED.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. EHS EXPLAINED PROPER SHELLSTOCK PROCEDURES.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED CFM AT COOKLINE WIPE FACE WITH NAPKIN WITH SAME GLOVES AND DID NOT DISCARD GLOVES AFTER USE BEFORE CONTINUING COOKING.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER PROCEDURES, CFM REMOVED GLOVES, WASHED HANDS, PUT ON NEW GLOVES.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours. BEEF SOUP BASE 87F COOLING OVERNIGHT AT ROOM TEMPERATURE - NOT MONITORED.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. BEEF SOUP BASE 87F COOLING OVERNIGHT FOR MORE THAN 6 HOURS - NOT MONITORED.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: SOON DAE 106F - IN STEAM WELL, SOON DAE 87 - IN PLASTIC BAG AT ROOM TEMPERATURE. RICE 114F IN RICE WARMER, RICE 128 IN RICE POT.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. BLOOD SAUSAGES REHEATED. RICE WILL NOW USE TIME AS A PUBLIC HEALTH CONTROL MEASURE AND TIME LOG CREATED.
- 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: COOKED PORK 51F - M3 2DR PREP COOLER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM WILL BE USED WITHIN 3 HOURS. PLEASE REMOVE PORK FROM PLASTIC BAG AND PLACE DIRECTLY ON CONTAINER FOR PROPER COLD HOLDING. PLEASE DO NOT OVER STACK FOOD ITEMS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink BY DISH MACHINE being used TO HOLD SOAP CONTAINER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEM REMOVED FROM HANDSINK.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NO SOAP AVAILALBE AT HANDSINK BY DISH MACHINE. SOAP DISPENSER NOT PROPERLY FUNCTIONING AT FRONT HANDSINK BY COOKLINE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM REPLACED SOAP.
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05/19/2015 | Risk Factor | |
Observed invoice for repair of Dish Machine. Observed with chlorine sanitizer at acceptable levels. **Please test dish machine with test strips regularly to ensure efficient sanitizing and maintenance of dish machine.**
Observed rodent droppings underneath dish machine and on chemical sanitizer containers. Please clean area underneath dish machine regularly. Pest control invoices observed for routine inspections.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls along the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/04/2014 | Follow-up | |
Please contact Dish Machine Company for installation of Sanitizer solution to Dish Machine. No sanitizer solution observed to be connected to dish machine (connected solutions include: Water conditioner, detergent, de-stainer, and rinse aid). **PLEASE SANITIZE ALL DISHES IN CHLORINE SOLUTION SET UP IN 2VAT SINK AFTER WASHING DISHES IN DISH MACHINE UNTIL REPAIRED.**
Please send copy of invoice for repair to Health Department by 12/12/14. A follow-up will be conducted to verify proper sanitizing of Dish Machine.
EHS provided handouts on proper datemarking procedures and cooling information.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED CARBOARD BOX OF RAW CHICKEN IN BETWEEN COOKING EQUIPMENT AT COOKLINE AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CHICKEN PLACED IN PREP SINK UNDER RUNNING WATER.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED LARGE POTS OF SOUP COOLING IN ROOM TEMPERATURE.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken soup 98F, clam soup 97F on rack at room temperature. Rice in rice bowls 133 in rice warmer
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEMS REHEATED TO 165 AND KEPT ON BURNER FOR HOT HOLDING. TEMP ADJUSTED IN RICE WARMER.
- 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 PORK, COOKED BEEF, COOKED TONGUE IN WIC.
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. EHS EXPLAINED PROPER DATEMARKING PROCEDURES.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISH MACHINE NOT CONNECTED TO SANITIZER SOLUTION. NO SANITIZER IS SET UP AT DISH MACHINE.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM SET UP CHLROINE SANITIZER SOLUTION AT 2VAT SINK BY DISH MACHINE FOR SANITIZING FOR DISHES AFTER BEING WASHED AND RINSED AND IN DISH MACHINE.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. SANITIZER SOLUTION NOT CONNECTED TO DISH MACHINE. SANITIZER IS NOT PRESENT.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. PLEASE INSTALL A SANITIZER SOLUTION TO DISH MACHINE.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean KNIVES were stored in an manner that exposed the item(s) to contamination. OBSERVED CLEANED KNIVES TUCKED AND STORED IN BETWEEN PREP COUNTER TOP AND WALL.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. PLEASE DO NOT KEEP KNIVES ALONG WALL, PLACE IN PROPER UTENSIL STORAGE. CFM RE-WASHED KNIVES AND PLACED IN METAL CONTAINER.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Handwashing basin by Dish Washing area blocked. OBSERVED SOILED METAL BOWL AND UTENSILS IN HANDANDSINK BASIN.
Correction: Please ensure that the handwashing sink is easily accessible for proper handwashing. CFM REMOVED ITEMS FROM SINK BASIN.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls along the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/03/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided cooling information in various languages.
Owner will implement ice in cool down process. Will review process upon next inspection.
Review equipment to ensure it is whole and intact any damaged equipment will need to be removed or repaired.
Ensure all containers are washed, rinsed, and sanitized.
Dish machine: Chemical.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: Beef Bones cooling for 12 hours in the observed at 54°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. MANAGER DISCARDED BEEF.
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06/17/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide copies of the employee health policy documents with employee signatures in 10 days via fax or email.
Dishmachine:n/a
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw eggs stored over cooked pork in the M3 reach in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. EMPLOYEE MOVED RAW EGGS TO THE BOTTOM SHELF.
- 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: OBSERVED LETTUCE STORED IN THE HALLWAY TO THE RESTROOM, OBSERVED OPEN BAGS OF FLOUR ON THE FLOOR.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Employees closed bags of flour and will create a new location for the lettuce.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED LARGE POTS OF BROTH LEFT AT ROOM TEMPERATURE WITH LIDS ON.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood is being used as a material for shelving in the kitchen.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: DELFIELD 2DR REACH IN COOLER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/11/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided staff with an employee health policy in Spanish and Korean language.
Sign policy and return via fax with employee signatures and make the documents visible to remind employees about the symptoms and illnesses associated with a foodborne illness.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED ABOVE FOOD PREPARATION AREAS THROUGH OUT THE KITCHEN.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. BEVERAGES WERE DISCARDED OR PUT A LID AND USED A STRAW.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: In hot holding unit: Individual rice containers 110F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. EMPLOYEE RAISED THE TEMPERATURE OF THE HOT HOLDING UNIT TO 140F
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at front counter handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PLACED SOAP AT HANDSINK.
- 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. EMPLOYEE REPLACED TOWELS.
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06/27/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 05-20-13 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 05/21/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
1. Lighting at the sandwich station is only 10 foot candles. You need at least 50 foot candles.
2. Lighting at both rest rooms is only 4 foot candles. You need at least 20 foot candles.
3. Revised plans have not been submitted to the Health Department. A mechanical dish washing machine which was not on approved plans has been added.
4. A cover has not been installed on an exposed floor sink by the cook line area.
5. Waste water drain lines from from all compartments of the three-compartment sink have not been properly air-gapped.
6. Waste water drain line from food preparation sink has not been properly air-gapped.
7. The installed mechanical dish washing machine is ready for inspection and testing. The sanitizing solution and other cleaning chemical have not been installed.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 05/20/2013 | Pre-Opening | |
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