The purpose of this visit is to conduct a follow up inspection. A cooling violation persists, per discussion with the managers several options are being considered to ensure the risk factors are eliminated. Another follow up inspection will be conducted to determine which option was selected after all the choices were presented. A final determination will be made at the next follow up inspection.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Tofu received hot in large boxes. Managers leave at room temperature with ice on the surface of the product. Box is placed in the walk in freezer or cooler to continue cooling. Using this method the product is unable to cool within the 2 hours to 70F. The cooling log provided by the certified food manager indicates that cooling is not attained.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located by the three compartment sink is blocked stones used to sharpen blades, equipment, and other items 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.
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10/27/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
A follow up inspection will be conducted to determine if compliance has been attained.
Provide cooling logs for the past week upon follow up inspection.
- 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: Tofu (3 boxes) cooling for 15 hours in the Walk in cooler observed at 51°F, 51F, 55F.
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. TOFU BOXES WERE DISCARDED BY THE PERSON IN CHARGE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Shredded beef, shredded pork held in the walk in cooler.
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. Person in charge requested employees date mark food products.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Tofu box kept at the cooking line.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PERSON IN CHARGE PROVIDED A TIME STAMP FOR THE PRODUCT AND WILL MAINTAIN A LOG OF THE PRODUCTS UNDER TIME AS A PUBLIC HEALTH CONTROL.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located by the three compartment sink is blocked stones used to sharpen blades, equipment, and other items 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.
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10/20/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy of the service report for the dish machine repair via fax or email. Continue to use the three compartment sink to sanitize all dishware until the dish machine is repaired and sanitizing appropriately.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED SEVERAL EMPLOYEES DRINKING FROM OPEN CUPS AND PLACING CUPS AROUND FOOD PREPARATION TABLES, SHELVES.
Correction: Food employees may drink only from a covered container using a straw. EHS SHOWED EMPLOYEES HOW TO COVER BEVERAGES USING PLASTIC WRAP AND A STRAW.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP HANDLE IN THE ICE.
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. MANAGER REMOVED THE ICE SCOOP AND PLACED IT ON A TRAY.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN M3 REACH IN REFRIGERATOR: BULGOGI 46F
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. MANAGER DISCARDED PRODUCT.
- 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: IN THE WALK IN COOLER: OPEN TOFU CONTAINERS, BULGOGI
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. MANAGER DATED FOOD PRODUCTS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SHELVES THROUGHOUT THE FACILITY WRAPPED IN ALUMINUM FOIL.
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. EMPLOYEES REMOVE THE ALUMINUM FOIL.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: 2DR TURBO AIR refrigerator containing side dishes.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: EMPLOYEES WILL USE THE THREE COMPARTMENT SINK TO SANITIZE DISH WARE. 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. PROVIDE SERVICE REPORT WHEN THE DISH MACHINE IS REPAIRED.
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05/26/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed employees wearing heavy duty rubber gloves while washing dishes and then same gloves also be worn to put away clean dishes.
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 DISCUSSED WITH MANAGER AND EMPLOYEES VARIOUS OPTIONS TO BE IN COMPLIANCE. DISHES WERE WASHED AND SANITIZED AGAIN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked beef at 46F in Turbo Air 2DR flat top cooler cookline,
2) Cooked bean sprouts at 45F in Turbo Air 1DR Display Cooler.
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. ITEM ONE MOVED TO FREEZER TO CHILL. COOLER HOLDING ITEM TWO ADJUSTED TO COLDER SETTING.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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09/09/2014 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on April 2, 2014 to verify that two uncorrected critical violations have been corrected. The hot holding violation was observed corrected today. EHS has determined that the cold holding violations 3-501.16(A)(2)(a) observed on August 29, 2012 and April 2, 2014 were more likely to be a violation of 3-501.14(A)(2) due to the fact that tofu is received hot by the facility above 135 F. The Walkin Cooler where the tofu is stored is holding below 41F and other foods in the cooler were observed at or below 41F. EHS discussed with manager various cooling method options as well as discussed the previously provided cooling handouts. Manager is working with the supplier to find a long term solution. which includes having the tofu pre-chilled to 41F before delivering to the facility.
- 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:------------ten boxes of tofu received yesterday 4/8/14 around 12-2 pm were observed at 46-48F after cooling over 24 hours. Per manager the tofu is received well above 135F.
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.
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04/09/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted the week of April 7- April 11, 2014 to verify that all critical violations observed today are corrected and/or remain corrected.
EHS provided manager with and discussed the following handouts: time and temperature reminders, time as a public health control explanation in English and Korean, TPHC sample log and clock, food temperature monitoring log, receiving temperature log, extra hand washing sink signs, print out of 2005 Food Code pages 57-58 containing code 3-203.11 and 3-203.12 and print out of Annex 3 pages 369-370 for code 3-203.11 and 3-203.12
**Focus on CRITICAL and REPEAT violations to avoid any future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.-----------Observed large bowl of mussels received live and cooked in facility without tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH MANAGER AND OBSERVED TAGS FROM APPROVED SOURCE.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
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. DISCUSSED WITH MANAGER.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:---------sugar or salt and cooking oils.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------rice scoop observed in still/stagnant room temperature 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:---------pre-portioned steamed rice observed at 114-119F after being returned to large rice warmer.
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. SERVED TO CUSTOMERS BEFORE CORRECTION WAS OBTAINED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked beef and raw shrimp in M3 2DR prep cooler (center) observed at 48F and 44F respectively,
2) Tofu in Southern Stainless Walkin Cooler observed at 48-50F.
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.
- 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.------------tofu at the cookline
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 DISCARD TIME
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are torn:---------M3 2DR prep cooler left cookline.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at back kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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 EXTRA SIGNS TO MANAGER.
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04/02/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The manager has demonstrated that he is accurately keeping a time log for tofu. The consumer advisory is corrected displayed on the menu and he is able keep the wiping rags in the sanitizer buckets. The other good retail practice violations will be corrected within the 90 days after the initial inspection. Thank you for correcting the violations.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: M3 (center) refrigeration unit.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall and floor junction by the handsink at the kitchen entrance is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/23/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
The manager will provide time log to monitor tofu upon follow up inspection.
Provide copies of updated menu via fax or email.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. MANAGER COVERED BEVERAGE.
- 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 READY TO EAT VEGETABLES IN THE WALK 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. READY TO EAT FOOD ELEVATED ABOVE RAW EGGS IN THE WALK IN COOLER.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tofu 50F
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. MANAGER WILL START TO KEEP TIME LOG FOR THE TOFU TO USE TIME AS A PUBLIC HEALTH CONTROL.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Tofu
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Raw egg
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: M3 (center) refrigeration unit.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the WALK IN COOLER is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. MANAGER REMOVED ITEMS BLOCKING HANDSINK.
- 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 in the front counter hand sink 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 POSTED HANDWASHING SIGNS.
- Physical Facilities Good Repair
Observation: Observed that the wall and floor junction by the handsink at the kitchen entrance is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/09/2013 | Routine | |
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