The purpose of the visit was to conduct a risk factor assignment.
NOTE: Do not turn off the hot water in the bathroom. Make the handwashing sink available at all time in the kitchen.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back prep was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Handwashing sink was made available to wash hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the prep handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. hand soap was provided.
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07/07/2015 | Risk Factor | |
NOTE:
- Monitor sanitizer solution on the dishwasher.
- Recommended to have a pest control contractor.
- Handwashing / Where to Wash (corrected on site)
Observation: Employee was observed cleaning their hands in a 3 compartment sink behind the bar.
Correction: ALL food employees must wash their hands in ONLY a designated handsink.
- 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: Spring rolls, white rice in walk-in cooler and 4DR refrigerator.
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. Prepared/throw away date was marked on the food containers.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Broken handle at the 4DR refrigerator and 3DR cool at the prep cooler.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Fix the handles and make it easy to clean. Send a service receipt to HD.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no functional handwashing sink at the bar preventing routine handwashing by food workers.
Correction: A handwashing sink must be available to wash hands for employees at all times. Fix the handwashing sink by the bar and send a copy of service receipt to HD.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at handwashing sink by the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand washing soap was provided.
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01/16/2015 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation with a focus on risk factors. Quaternary ammonium sanitizer in 3 vat sink: 250 ppm. Chlorine sanitizer solution final rinse dishmachine: 75 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR TOILET IN MEN'S RESTROOM WITHIN 10 DAYS, AND SIGNED COPIES OF EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS, AS REQUIRED ABOVE.
- 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. NOTE: Discussed with PIC.
- 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. NOTE: PIC advised that employees had been trained and had signed employee reporting agreements, but they could not be located at the time of inspection.
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
Observation: A food employee failed to wash his or her hands and change gloves after slicing raw beef and before returnign to food preparation.
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. NOTE: Discussed with PIC.
- 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: raw chicken stored over raw shrimp in 4 dr UR cooler.
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). NOTE: PIC corrected storage order.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Grease extractors on exhaust hood had accumulation of oil/grease..
Correction: Grease extractors shall be cleaned at a frequency necessary to prevent accumulation of oil or grease..
- 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: wok.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: PIC had wok sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility was blocked at the start of this inspection, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to handsink.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Men's restroom closed at the time of inspection due to flushing mechanism malfunction. No evidence of backup or slow drainage observed.
Correction: All plumbing inm the facility must be maintained in good repair. NOTE: PIC advised that service for the toilet has already been scheduled. Provide a copy of theservice invoice for the toilet to the Health Department wihtin 10 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap dispenser at handwashing sink is not functional.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC corrected during the inspection.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the wok burners 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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02/28/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection concentrating on risk factors. Chlorine sanitizer concentration final rinse in CMA dishmachine: 75 ppm. Quaternary ammonia sanitizer in wiping cloth bucket: 350 ppm. Provided Storage order placards and handwashing instruction placards. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS AS REQUIRED ABOVE.
- 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. The Health Department had previously 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee advised glasses (plastic) were used to scoop ice from front ice bin rather than a scoop that would avoid bare hand contact with the ice.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as scoops, deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods (including ice). NOTE: PIC provided scoop.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the quaternary ammonia sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Plumbing / Maintained in Good Repair
Observation: Tiolet in men's restroom not functional at the time of inspection.
Correction: A plumbing system shall be maintained in good repair. NOTE: PIC had already scheduled plumber to service toilet. No evidence of slow drainage or backup observed.
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11/06/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
WATER HEATER: STATE SANDBLASTER
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the men's bathroom measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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09/16/2013 | Pre-Opening | |
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