The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- A copy of cross contamination prevention guideline was provided to the person-in-charge (PIC).
- Observed some of the good retail practice (GRP) such as gap between the 3-vat sink, hole on the sinks. Cooler at the bar was observed tape around it which are not easy to clean (Not smooth). Handle on the True-2DR cooler and Continental 3-DR prep was with duct tape. Please fix them and make them smooth to clean.
- Consumer advisory update instruction was provided to the PIC.
- Remove the asterisk (8) from Turkey Burger from the menu.
- Active Managerial Control (AMC) was discussed with the PIC. A handout was provided.
- Advised to use small containers of chicken wings at the prep line. Keep the large amount of wings in the freezer and take small portions (daily portions) out to walk-in cooler every night to thaw. It will help to maintain cold holding temperature.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Cooked hot dog containers were stored below the raw hamburger and raw chicken container in the Vulsan Walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were relocated. A cross contamination prevention guideline handout was provided.
- 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: Pastrami (46F), Corn beef (47F), Turkey (46F), Raw chicken (44F), Ham (44F) at the Continental 3-DR prep cooler and Chicken wings (47F) at the True 2-DR upright refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items from continental 3-DR and True 2-DR were discarded. Raw chicken was moved to the freezer.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Shredded cheese packages & sliced cheese in the True 2-DR
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food items were date marked.
- 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 rice & cooked pasta in the True 2-DR
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. Food items were datemarked.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please add "MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS" on the consumer advisory statement on the bottom of the menu. Send a copy of the updated menu to Health Department.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Grease dripping on the floor at the cooking oven by the grill observed. Observed the equipment was soiled to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Increase the frequency of cooking oven surface cleaning.
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03/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine concentration dishmachine/ wiping cloth bucket: 100/100 ppm.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: Some menus were missing disclosure asterisk for eggs, which are offerred undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: PIC agreed to stop using the menus missing disclosure asterisks for eggs.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling in area of dishmachine is peeling.
Correction: Repair the ceiling to provide a smooth easily cleanable surface, and to prevent contamination of sanitized utensils and equipment.
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10/03/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine = 200 ppm. Chlorine sanitizer wiping cloth bucket initial/final: 0/75 ppm. The following good retail practices were discussed during the inspeciton. 1) Replace missing/damaged tiles behind 3 vat sink, and in men's restroom corner under urinal. 2) Screen rear kitchen door or keep closed.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket under prep talbe next to charbroiler with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to200 ppm total chlorine when tested using the appropriate test kit. Note: PIC had sanitizer concetration raised to approved level.
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05/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. Chlorine sanitizer kitchen/bar dishmachines: 100 ppm/ 50 ppm.
- Wiping Cloths / Use Limitation / Soiled Cloths (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil. NOTE: PIC provided clean cloths.
- 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: Chicken wings (5x) cooling for >6 hours in the True 2 dr UR cooler observed at 46/45/45/46/46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. NOTE: PIC disposed of chicken wings.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large pan of chicken wings, with product depth >10," cooling in 2 dr UR cooler.;Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid 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; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, mold, and/or other debris: walls and other surfaces of walk-in keg cooler, upper plate of ice machine above ice storage area.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that some dining chair seats, floor vent grate men's bathroom, bathroom tile walls are not maintained in good repair.
Correction: Repair the physical facilities as follows: 1) Recover damaged dining chair seats, and 2) replace all missing tiles in men's/women's bathroom walls to provide smooth easily cleanable surfaces. 3) Replace damaged floor vent grate to eliminate potential trip hazard.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor mats in the dining area/bar are 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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01/21/2014 | Routine | |
Investigated complaint of unsanitary conditions.. At the time of the inspection, the kitchen area was in good sanitary condition, and the condition of the dining area was satisfactory. Several issues were addressed in the risk factor evaluation to improve sanitary condition.
No violation noted during this evaluation. | 01/21/2014 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer in dishmachine/wiping cloth bucket: 100/<50,100(initial,final). NOTE: PLEASE PROVIDE SERVICE INVOICE FOR DISHMACHINE REPAIR/REPLACEMENT TO HEALTH DEPARTMENT WITHIN 14 DAYS AS REQUIRED ABOVE.
- Equipment / Good Repair / Operation
Observation: Dishmachine at bar not operable.
Correction: Repair/replace dish machine. NOTE: Provide service invoice for bar dishmachine repair/replacement to Health Department within 14 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket at cookline with a concentration of <50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: PIC corrected sanitizer concentration.
- Utensils in Good Repair / Discard
Observation: Crack lids on bulk food containers.
Correction: Replace cracked lids on bulk food containers.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulation of dirt, debris, or mold: upper plate of ice machine, not in contact with ice
Correction: white plastic containers for sugar/sweetener packets on customer tables.
- Refuse Receptacle / Clean Frequency
Observation: Excessive grease accumulation observed on grease containers and surrounding area.
Correction: Clean grease storage containers and surrounding area as often as necessary to prevent the accumulation of grease.
- Outer Openings, Protected / Screen Requirements
Observation: Rear kitchen door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the following are not maintained in good repair: Booths/upholstered chairs
Correction: floor vent in men's restroom.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors in the dry storage area with flour spills and 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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09/27/2013 | Routine | |
The purpose of this visit was to conduct a complaint inspection based on a complaint received on May 2, 2013.
The complainant alleged unsanitary conditions, dirty floor in the dining and bar area, seats dirty, condiment caddies dirty, and also alleged seeing a dead roach in dining area.
Upon inspection of the facilities, the kitchen was found to be in sanitary conditions. Physical facilities as noted in the report needs cleaning.
No evidence of live or dead roaches or other insects noted. The facility gets pest control services done every month. Last invoice from January 28, 2013 reviewed did not note any roach activity.
The complaint is partially confirmed.
- Plumbing / Maintained in Good Repair
Observation: The drain pipe connected to the soda machine is leaking. Also, it seems like sewage back up at that drain. Please fix the drain leak and backup within 10 days.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed lot of boxes in the facility, observed cardboard and trash in between and behind equipment. Also observed paper and other kind of debris behind booths in dining area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, wall, ceiling in dining area and storage area, also some parts of kitchen 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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05/07/2013 | Complaint | |
The purpose of this visit was to conduct a routine risk inspection. EHS discussed importance of keeping floor surfaces in storage areas free of trash and debris (e.g. floor in and around soda dispenser concentrate shelf). Undercounter cooler and dish machine at bar should be restored to fully functional condition.
- 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. Employee observed to wash gloves rather that removing gloves, washing hands, and donning new gloves.
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.
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02/25/2013 | Risk Factor | |
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