The purpose of today's visit was to conduct a routine inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CLOTHS WERE MOVED TO SANITIZER BUCKETS
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: kimchi croquette 111F in hot holding cabinet
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. MANAGER LABELED WITH DISCARD TIME, USING TIME AS A PUBLIC HEALTH CONTROL FOR TODAY
- 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: liquid egg 63F on prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. EGG DISCARDED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the 3 compartment sink & coffee area being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Three light bulb(s) under the hood system are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED SIGNS FOR RESTROOM & BACK HANDSINK.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-100ppm. Verify concentration using the appropriate test kit. SANITIZER WAS REMADE TO APPROPRIATE CONCENTRATION
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04/04/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. EHS provided information on where obtain a certified food manager license.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. MANAGER PLACED A HAND WASHING SIGN AT THE HAND SINK.
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10/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Ensure more than one person is a certified food manager at the establishment.
EHS provided hand washing signs.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. MANAGERS ARRIVED DURING INSPECTION.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HAND WASHING SIGN TO PLACE IN THE RESTROOMS.
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05/08/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Time as a Public Health in English and Korean.
- 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 uncovered employee drink being stored on shelf above food/pastry prep table.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------mixed being stored in still/stagnant room temperature (75F) water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination.----------Observed several trays of buns and pastries being stored uncovered and unwrapped in the customer self service area.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. EHS OBSERVED EMPLOYEES WRAPPING UNCOVERED PASTRIES BETWEEN CUSTOMERS. PLEASE WAIT TO PLACE PASTRIES OUT ON DISPLAY UNTIL WRAPPED AND/OR COVERED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:
1) Red Bean Buns,
2) Curry & Vegetable Croquettes.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED MANAGER WITH EXTRA SIGNS.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.---------Observed over the counter pain reliever being stored above food prep table.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. MOVED TO OFFICE.
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08/11/2014 | Routine | |
The reason for today's visit was to check on the sneeze guards. Owner stated that plastic covers are on custom order from Korea so it will be a few more weeks however baked goods were all covered either individually wrapped or covered with plastic. No violation observed. Thank you.
Please contact me if you have any questions.
No violation noted during this evaluation. | 07/24/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection after receiving a foodborne illness complaint. Complainant alleges they were ill after eating samples that are uncovered. This complaint was discussed during today's inspection, it was observed that about half of the bakery items for sale were not protected from contamination. Manager stated that sneeze guards were on order. Until then, it is suggested that unpackaged items be placed under the available solid glass shelving, that would provide protecting, or package all items. Samples should be covered in some way as well.
All the violations noted above shall be corrected within 90 days. Please contact me if you have any questions. Thank you.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands - EMPLOYEE FAILED TO WASH HANDS AFTER SNEEZING INTO THEM.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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. Raw shell eggs stored over lettuce.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Trays of unwrapped baked goods stored without sneeze guards.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Prep tables and other equipment were observed with protective plastic coating using during shipping. Peel this coating off to reveal the stainless steal finish.
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.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment: walk-in refrigerator.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. It is highly suggested that less food is received per delivery and more frequent deliveries are made as there is no room to add more refrigeration.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit. Use bleach at 50-100 ppm.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all items being washed at 3-vat sink. Employee unaware of need to sanitize, no sanitizer on site.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitizer was purchased, employee was trained by another employee and manager on how to sanitize.
- Soiled and Clean Tableware / Handled to Prevent Contamination
Observation: Storage of soiled utensils was adjacent to clean utensils at the self-serve area. Observed customer using tongs to serve themselves and then placing used tongs among clean tongs.
Correction: Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. Place sign at self-serve area directing customers to place used tongs in a certain receptacle or in another location for further cleaning, sanitizing.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at the front counter/coffee area, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. You must convert the sink you are using for dumping coffee into a handwashing sink, stock it with soap and paper towels, a handwashing sign and instruct employees to wash hands there before preparing drinks, handling food, after cleaning, taking out trash, etc. This will be checked at your next inspection.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, areas under and behind equipment, etc. is in need of cleaning. A large amount of debris was observed on the floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. PROVIDE A MOP RACK.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Pain reliever and rubbing alcohol bottle stored where they could contaminate food or food surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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05/17/2013 | Routine | |
The purpose of today's visit was to conduct a complaint inspection. Complaint alleges that multiple bags of trash are outside the front door.
This was not observed today. Manager and CFM were not aware of complaint, were both aware of proper way to disposing of trash.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 05/17/2013 | Complaint | |
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: TOILETS IN RESTROOMS
Correction: SEAL BASE OF TOILETS TO FLOOR. Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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04/24/2013 | Pre-Opening | |
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