Ensure fried eggs that are cooked to hot hold reach an internal temp of 155 for 15 seconds
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.Rice scoops stored in water.
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.
- Hand Drying Provision (corrected on site)
Observation: Paper towels jammed at front hand sink
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Permits
Observation: Establishment operating without a valid permit.
Correction: Need to pay permit fee and submit new application
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03/03/2016 | Routine | |
Risk factors that were observed during re-inspection
1. Onions and Mushroom are not being cooled properly.
2. Watch cold holding temperatures on raw eggs. Need to limit time left out on counter.
Non-risk factors that were observed during re-inspection
1. The outside walkin cooler. The floors and wall must be constructed of a smooth, clean, and durable surface.
2 Kitchen must follow a nightly cleaning schedule.
- Critical: Cooling* (repeated violation)
Observation: Mushrooms and kimchi noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Kimchi, beef in grill prep area, and eggs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.Advise owner to discard all products that were out of tempature for longer than 4 hrs. Kimchi owner asked to take it home 3 22qt.
- Equipment and Utensils - Durability (repeated violation)
Observation: The outside homemade walk in is not designed and constructed to be durable.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.All major equipment must be approved by the Health Department prior to installation
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01/28/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Eggs stored over ready-to-eat food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: Mushrooms and kimchi noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Kimchi, beef in grill prep area, and eggs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.Advise owner to discard all products that were out of tempature for longer than 4 hrs. Kimchi owner asked to take it home 3 22qt.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: All product in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Wood, Use Limitation
Observation: All raw wood must be removed from kitchen.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment and Utensils - Durability
Observation: The outside homemade walk in is not designed and constructed to be durable.
Correction: Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.All major equipment must be approved by the Health Department prior to installation
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food slicer and blender were not clean to touch large amounts of food dabrie.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front service bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rice cooker preventing its use.
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01/22/2015 | Routine | |
All items identified on pre opening inspection 8/27/2014 were corrected at time of opening
No violation noted during this evaluation. | 08/27/2014 | Routine | |
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in back kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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08/25/2014 | Pre-Opening | |
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