The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please fax or email a copy of the service report for the Master Bilt cooler.
If you have any questions or concerns, please feel free to contact 703-246-2444.
**The time of typing the report is not reflected within the total time of the inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Observed sanitizer bucket (sushi area) solution to be above 200 ppm.
Correction: MANAGER DISCARDED SOLUTION, TRAINED FOOD EMPLOYEE, FOOD EMPLOYEE MADE NEW BUCKET OF SANITIZER TO ENSURE PROPER PPM. 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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented cans
Correction: there was no separate section for dented cans.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: walk-in cooler -- bucket of raw fish over fresh vegetables, containers of raw fish over jellos
Correction: BUCKET OF RAW FISH WAS MOVED TO RAW AREA, JELLOS WERE MOVED TO A DIFFERENT COOLER. DOCUMENTS REGARDING CROSS CONTAMINATION WAS DISTRIBUTED. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: raw fish (45'F), raw chicken (45'F) in Master Bilt three door cooler. Raw eggs were at room temperature on prep table in front of cookline.
Correction: ITEMS WERE MOVED TO THE WALK-IN COOLER TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41'F OR BELOW. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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): sushi rice sitting at room temperature
Correction: THE SUSHI CHEF DOCUMENTED WHEN THE RICE WAS MADE, AND WHEN IT NEEDS TO BE DISCARDED. 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: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener and clean side of dishwasher machine
Correction: MANAGER REMOVED CAN OPENER TO BE CLEANED, FOOD EMPLOYEE WASH RINSE AND SANITIZER CLEAN SIDE OF DISHWASHER MACHINE. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: MANAGER PROVIDED PAPER TOWELS AT EACH HANDSINK. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/20/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed various food safety handouts to serve as resources. CFM agreed to fax or email invoice after the service technician completes the repair of the cooler today.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures.--------Observed food employee rinse hands at handsink for 5 seconds without using soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Several open employees 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. RELOCATED.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands while cutting:-----------raw salmon for sushi rolls.
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 deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: ----------raw shrimp thawing by sitting out 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. RETURNED TO WALKIN COOLER TO COMPLETE THE THAWING PROCESS.
- 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) Raw bean sprouts at 52F in Walkin Cooler,
2) Tofu at 53F in Walkin Cooler,
3) Garlic in oil mixture at 56-69 (sitting out at room temperature),
4) Crab sticks at 50F in Sushi 2DR cooler right
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. ITEMS # 1& 2 WERE RECEIVED FROM SUPPLIER TWO HOURS PRIOR AND WERE DISCARDED. ITEM 3 WAS DISCARDED AND ITEM 4 WAS RELOCATED TO WALKIN COOLER TO RAPIDLY CHILL.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):------both units in the sushi area.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:-----------Sushi 2DR cooler observed holding at 52F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.SERVICE TECHNICIAN ARRIVED DURING INSPECTION AND CFM AGREED TO FAX/EMAIL INVOICE TO VERIFY THE REPAIR ONCE UNIT IS HOLDING AT 41F OR BELOW.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Handles of coolers,
2) Gaskets of coolers,
3) Inside and outside of cooler doors,
4) Caulking in dishmachine area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the sushi area being used to holding area for food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. FOOD ITEM RELOCATED.
- 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.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Back 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. SCREEN DOOR WAS CLOSED.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles throughout the facility are 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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07/23/2015 | Routine | |
Today's visit was conducted in regards to a complaint received alleging that the rest room doors are not functioning and kept open. Discussed with CFM, aware of complaint. Observed both women's and men's restroom doors closed upon arrival. Doors are kept shut during operating hours. Ventilation fan in Women's restroom repaired and fully functioning following Complaint inspection 8/26/14 which refers to door open due to ventilation repair. At this time, the complaint is not confirmed.
No violation noted during this evaluation. | 09/29/2014 | Complaint | |
Complaint inspection conducted today in conjunction with a Risk Factor Assessment. Complainant concerned that the sanitary condition and stench of dining area with old food on tables and chair and restroom is in poor condition. Alleges that left facility with bite marks on legs.
EHS discussed complaint with CFM, and Manager is aware of complaint. Observed dining area carpeting in need of cleaning and possible future repair as cracks in carpet are starting to expose underlying flooring. Discussed cleaning frequency of dining area with CFM, thorough cleaning of carpet is done every week. Observed empty tables visually clean and observed employees clean tables after customers depart within a reasonable time. Tables and buffet are cleaned with sanitizing cloths, Observed sanitizer at acceptable levels. There is no major stench to the dining area observed.
Restrooms are cleaned 2-3 times a day. Floors clean and no major stench noticeable. Door propped open. CFM is aware of ventilation problem, as fan is currently not working and an order already placed for new fan in women's restroom. PLEASE FAX OR EMAIL INVOICE TO HEALTH DEPARTMENT ONCE REPAIRED.
Discussed pest control with CFM. Pest control had arrived today and comes in every 2 weeks. Observed pest control invoices and corrections to be followed. PLEASE CONTINUE TO CORRECT ALL CLEANING PROCEDURES NOTED ON INVOICE AND REPAIR BACK DOOR SCREEN TO PREVENT PESTS FROM ENTERING.
NOTE: PLEASE CONTINUE TO CLEAN DINING AREA FLOORING REGULARLY.
No violation noted during this evaluation. | 08/26/2014 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. OBSERVED DISHWASHING EMPLOYEE HANDLE DIRTY DISHES AND CLEAN DISHES WITH SAME GLOVES WITHOUT WASHING HANDS.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES TO CFM AND FOOD EMPLOYEE
- 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 COOKED CHICKEN STORED NEXT TO RAW CHICKEN, RAW BEEF STORED OVER RTE CRAB MIX IN WIC.
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. CFM REARRANGED FOOD ITEMS.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED SAME UTENSIL BEING USED FOR RAW CHICKEN AND RAW BEEF AT 3DR PREP COOLER AT COOKLINE.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM PROVIDED SEPARATE UTENSIL PER FOOD ITEM.
- 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: 1) Garlic in oil 79F at cookline, 2) Sushi open Prep top cooler: bean sprouts 54F, beef balls 43F, raw squid 43F 3)raw beef 54F at 3DR prep cooler cookline 4)
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. 1)Garlic in oil placed in ice bucket at cookline, 2) Food items will be used up to 2 hours then discarded, 3)temperature adjusted in unit, food item used within 2 hours,
- 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: Observed crab shell stuffing and imiation crab mix in WIC and cooked sweet and sour chicken not date marked.
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 MADE MORNING OF DAY PRIOR AND CFM WILL DATE MARK FOOD ITEMS IF LEFT OVER FROM LUCNH PERIOD TODAY.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener, slicer, knives at knife racks
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM RE-WASHED, RINSED, AND SANITIZED ALL EQUIPMENT.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Towels missing at sushi bar sink, dishmachine sink
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/26/2014 | Risk Factor | |
NOTES:
The complaint was investigated in conjunction with a routine inspection on 1-10-14 at approximately 3:05pm. Conversation with CFM at the time of inspection made no mention of other customer complaints on or since 12-24-13. CFM verified approved food supplier and seafood supplier (Golden City & Sealand Seafood) by invoice and parasite destruction letter was on file. Please see routine inspection on 1-10-14 for findings. The suspected potentially hazardous foods were observed at the proper hot holding temperature at the time of inspection. Section 19 3-501.16(A)(1) was marked OUT of compliance at the time of inspection. The time control policy for the Sushi at the sushi bar station was IN compliance at the time of inspection even though Section 22 3-501.19(B)(1)-(4). Complainant contacted of findings concluding inspection via phone call.
No violation noted during this evaluation. | 01/10/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection.
* All critical violations were corrected at the time of inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
- 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.
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Sushi chef observed washing hands at sushi station food prep sink without soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation,and prior to begining food prep shift. Dish machine staff observed not washing hands between handling dirty and clean dishware.
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. Discussed with manager.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: Crawfish thawing in sanitizer basin in plastic container filled with water.
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours Fried Chicken cooling for greater than 12 hours in the WIC observed at 74-83°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Discarded at the time of inspection by the food employee per CFM's order.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large portions of fried chicken cooling in plastic container inside Cook-line Glass 3-dr RIC.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Pork, Butterfish, Mashed Potatoes, Fried Flounder, Chicken on a Stick, Chicken Wings at hotbars 1, 4, 5 (left to right).
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. Discarded at the time of inspection by food employee per CFM order.
- 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: Lo Mein, Raw Oysters.
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. Discussed with CFM that foods must be monitored by marking time food enters 41-135 degree F temperature range and that it must be DISCARDED at the expiration time of 4 hours.
- 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 no sanitizing solution available at the time of inspection.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: cutting boards and knives on back prep line.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Discussed with CFM.
- 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: serving utensils and cutting boards at sushi station and back prep line.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discussed with CFM.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the kitchen rear entrance.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Discussed with manager.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system at the dish area handwashing sink is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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01/10/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with handouts on the following topics: prevent cross contamination, equipment monitoring log and Food for Thought newsletter How Cold Is It.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw chicken being stored over battered fish in walkin freezer,
2) Observed raw chicken being stored over lettuce in walkin cooler,
3) Observed raw shell eggs being stored over vegetables in walkin cooler,
4) Observed raw squid being stored over cooked noodles in walkin 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 3DR Display Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Tofu at 49F,
2) Cooked potatoes at 45F.
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. UNIT WAS ADJUSTED AND OBSERVED HOLDING BELOW 41F BEFORE END OF INSPECTION. FOOD MOVED TO WALKIN FREEZER TO RAPIDLY CHILL BEFORE RETURING TO DISPLAY COOLER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: -----peelers and can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed one of the kitchen handsink being used to rinse and ring out wiping clothes and observed another handsink being used to hold dish scrubber.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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.
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11/26/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided the manager with educational handouts on the following topics in English and Spanish: no bare hand contact, cooling log/sign, prevent cross contamination and handwashing. EHS provided manager with updated Employee Health handouts (red folder) in English, Chinese and Spanish for future use.
MAINTENANCE:
*Water Heater: American Standard D-100-250-A5
*Dish Machine: Ecolab ES 2000-HT, thermolabel activated.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ------cooked seafood patties being put in pan to take out to buffet.
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 deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw beef being stored over spinach dish in Amerikooler walkin cooler,
2) Observed raw chicken being stored over cooked chicken in Amerikooler walkin cooler,
3) Observed raw squid being stored over tofu in True 3DR display 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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:-------raw seafood and spinach thawing 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----observed large deep plastic containers of cooked noodles and cooked chicken covered with plastic wrap cooling in Amerikooler walkin cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) sitting out at room temperature were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Garlic in oil observed at 106F,
2) Cooked general tso chicken at 58F.
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. DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:----in the majority of the coolers.
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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:
1) Can opener,
2) Knives,
3) Peeler
4) Slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink near warewashing machine being used to store dish scrubber.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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.-------Observed employee clothing being stored on packaged food in dry storage shelving area.
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 (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Floors,
2) Under, between and behind equipment and shelving,
3) Caulking in warewashing area,
4) Inside and outside of coolers,
5) Gaskets of coolers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/24/2013 | Routine | |
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