All previous violations addressed. Observed time as a public health system in place for egg rolls. Shelving units observed without grime/debris accumulations. Observed food handler cards, employee health policy, and well maintained temperature and cooling charts. Discussed replacing the large commercial rice cooker for fried rice products. Observed rust beginning on the meat grinder -- rusted parts will need replacement. Approved for permit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls noted in need of severe cleaning.
Wall behind 3 compartment sink still in need of cleaning. Floors and walls behind prep unit and shelving still in need of cleaning. Wall piping system to the left of the cookline in need of food debris removal.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/05/2016 | Follow-up | |
All PHF/TCS foods observed unsafe and/or time and/or temperature abused were voluntarily discarded. Observed food handler cards and employee health policy. Discussed the need for improving cooling charts and temperature charts record keeping.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Observed employee not change their gloves or wash their hands after handling money.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored beside overflowing bok choy in the top of the prep unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken and raw pork products thawing uncovered in stagnant water. 3 large containers of product were stored on the floor beneath wooden pallets that are soiled to sight and touch.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Properly thaw food under refrigeration on constant flowing running at about 70'F. Keep food protected by providing coverage.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Egg rolls, chicken wings, and shelled eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The nonfood contact surface of the shelf located on the cookline is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cardboard used as shelf liner.
Correction: Remove the cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: meat grinder.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the commercial rice cooker is observed soiled with accumulations of grime and debris. Equipment was not observed properly washed, rinsed, and sanitized before use of cooking fresh rice product.
Correction: Clean the food contact surface of the rice cooker to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide Bleach at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities in Good Repair
Observation: Handsink by the walk in refrigerator observed in need of securing to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls noted in need of severe cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/22/2015 | Routine | |
Observed food handler cards, cooling charts, and temperature charts. Observed registration for special CFM class. Projected class date is May 2015. Observed documentation for Crisper drawer order for the reach in refrigerator. All other previous violations addressed. Approved for permit.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed bowl used for raw chicken measurement stored on top of the uncovered onions in the prep unit.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation and maintain safe and proper storage.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide Bleach at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/30/2015 | Follow-up | |
Observed food handler cards and employee health policy. Did not observe temperature charts. Provided cooling charts for pork dumplings. Not approved for permit.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food handler use the cold water side of the handsink without soap and dried hands on wiping cloth improperly stored on the counter.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation. Observed bowl used for raw chicken transfer from prep unit to the cookline stored on top of cut carrots.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored beside shrimp roll in reach in refrigerator. Observed shrimp stored with pork in the walk in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Several wiping cloths were observed stored improperly throughout the kitchen facility.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in Oil mixture and cut green onions observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: RTE food products in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of nonfood grade container as a single-use/single-service food contact material.
Correction: Discontinue use of the nonfood grade container (plastic stationary container) as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the reach in refrigerator is not smooth, contains cracks, chips, or pits and can not be easily cleaned due to newspaper & magazine materials and cardboard used as shelf liners.
Correction: Remove the newspaper & magazine materials and cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Food Contact Surfaces; Cleanability* (corrected on site) (repeated violation)
Observation: Observed roast fork with duct tape on the handle.
Correction: Discard the utensil and replace with a utensil that has a smooth, durable, easily cleanable surface.
- Equipment - Good Repair and Proper Adjustment
Observation: Crisper drawer in the reach in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach in refrigerator and fryer equipment (inside & outside), and grease deposits were observed hanging from the ventilation hood system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Did not observe a sanitizer bucket in the food prep/cook area.
Correction: Provide Bleach at proper concentration of approximately 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor on the cookline noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/24/2015 | Routine | |
Discussed obtaining additional CFM. All previous violations addressed. Observed food handler cards and temperature charts.
No violation noted during this evaluation. | 11/03/2014 | Follow-up | |
Permit and credentials need to be displayed in public view. Food handler cards observed expired.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers of vinegar observed.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Reheated rice from the previous day was not observed stored in a refrigeration unit <41'F overnight. Also observed minced garlic in oil stored without adequate refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The nonfood contact surface of the is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Remove the cardboard shelf liners to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a digital food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment and dishware observed not properly washed, rinsed, and sanitized.
Correction: Properly use 3 compartment sink to wash, rinse, and sanitize equipment and dishware.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meat grinder used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat grinder no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk in freezer floors had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use gloves were found stored in chicken product..
Correction: Single use items must be discarded after use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink behind the counter was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect aprons from contamination. Observed employee aprons stored in the employee restroom.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/24/2014 | Routine | |
Observed appointment scheduled for routine hood system cleaning- routine cleanings will be performed more frequently (as required by Fire Code). All previous violations addressed. Observed food temperatures charts and employee health policy. Approved for permit!
No violation noted during this evaluation. | 04/23/2014 | Follow-up | |
All PHF/TCS foods in prep unit were voluntarily discarded. Food Handler cards are observed expired (2). Discussed increasing ventilation hood cleaning to quarterly. Provided food temperature charts and employee health policy.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over beef products in the reach in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces; Cleanability* (corrected on site) (repeated violation)
Observation: Several nonfood contact surfaces are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed newspaper, paper towels, and cardboard on surfaces.
Correction: Remove the newspaper, paper towels, and cardboard to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit was observed in a state of disrepair and damaged.
Correction: Repair the Prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: rice cooker and prep sink.
Correction: Clean and sanitize these surfaces for food contact.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/17/2014 | Routine | |
All previous violations have been addressed. Ensure cooling charts are being maintained. Provided food handler class schedule.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food Labels (repeated violation)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Nonfood Contact Surfaces (repeated violation)
Observation: Observed exposed wood on the back door frame and underneath the sink in the restroom facilities for employees.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Paint or seal the exposed wood.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: meat grinder and covers on the hot holding equipment.
Correction: Clean and sanitize these surfaces for food contact.
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11/18/2013 | Follow-up | |
All TCS foods in the walk in refrigerator out of temperature for >4 hours were discarded. Every TCS foods in the prep unit were discarded due to being out of temperature for >4 hours. Provided employee health policy, application, and cooling chart, and temperature charts.
- Person in Charge
Observation: Did not observe certifications and permits displayed in public view.
Correction: Display all required documentation for operations in public view.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food was observed in the walk in refrigerator and prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed bowls used as scoops.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Food Storage - Clean and Dry Location
Observation: Carrots stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Observed several food items in nonfood grade containers.
Correction: Food items should be stored in approved food grade containers.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability*
Observation: Several nonfood contact surfaces were observed not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed newspapers, cardboard, tinfoil, and contact paper as shelf liners.
Correction: Remove the shelf liners to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Nonfood Contact Surfaces
Observation: Observed exposed wood on the back door frame and underneath the sink in the restroom facilities for employees.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Paint or seal the exposed wood.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of food items.
Correction: Discontinue the reuse of single-use containers for food item storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: meat grinder and covers on the hot holding equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Linens - Clean Linens
Observation: Clean aprons were observed stored above and beside the mop sink.
Correction: Relocate aprons away from the mop sink to prevent contamination.
- Lighting, Intensity
Observation: Observed 2 lightbulbs under ventilation system in need of replacement.
Correction: Replace damaged lightbulbs to maintain >50 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall surfaces in the facility are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed sanitizing bucket concentration >100 ppm.
Correction: Utilize sanitizing concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/14/2013 | Routine | |
Form 1B given to CFM. Violations were discussed with CFM.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers used to hold sugar, salt, etc.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls, cooked chicken and cooked pork in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: tops of containers holding flour, white containers holding foods, and the bottom of prep tables.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the wiping cloth bucket being applied to food contact surfaces exceeded the max of 200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 (50 -200 ppm) when applying to food contact surfaces
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04/04/2013 | Routine | |
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