Discussed with Person in Charge:
1. Several repeating items on today's report. A follow-up inspection will be conducted. Continue working on correcting repeating and risk factor observations.
2. Person in Charge was busy assisting customers during the end of today's inspection and was not immediately available to correct all items during the inspection. Person in Charge stated remaining violations, such as the cleaning of the ice machine, will be corrected today
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods such as chicken and beef stored above onions and carrots in the walk in cooler. Person in Charge re-arranged the foods in the walk in cooler for proper storage.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabled containers of sauces stored in the walk in cooler.
Correction: Label working containers with the common name of its contents. 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: Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the paint brushes that are used to brush sauces onto foods on the grill is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the brushes 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 build-up of food debris.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the pitchers for the blender and food processor, the vegetable slicer, and a wisk found on clean equipment storage shelves. These items were re-located to the dish machine pre-wash table to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Large chef's knives were observed wedged between two prep coolers.
Correction: Store food preparation equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Employee Accommodations, Designated Areas
Observation: Employees are storing soiled aprons and sweatshirts on dry storage shelving units among food and clean equipment.
Correction: Designate an area for employees to store personal belongings that is away from food, equipment and single-service and single-use articles to protect them from contamination
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of orange cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of orange cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water solution in wet wiping cloth buckets measured at over 200 parts per million. Bleach water was diluted to 200 parts per million.
Correction: Utilize bleach water that measures between 50 and 200 parts per million when applying to food contact surfaces.
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03/03/2016 | Routine | |
Handouts given: cooking temperatures, ServSafe information
Overall, the facility is very clean and well maintained. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed a food employee handle raw chicken and then rinse his hands without soap. PIC instructed the food employee to wash his hands with soap.
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: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time. PIC labeled the sushi rice with the appropriate 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink by the dishmachine is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several large knives in the knife holder. PIC placed all knives at the dishmachine to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The surface of the interior of the ice machine was observed soiled with accumulations of grime and debris. PIC cleaned the ice machine during the inspection.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several food containers stored over the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer in the wet wiping cloth bucket being applied to food contact surfaces does not meet the requirements. The chlorine sanitizer measured greater than 200ppm. PIC diluted the sanitizer to a concentration of 50ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements when applying to food contact surfaces.
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03/02/2015 | Routine | |
Abbreviations: RIC- Reach In Cooler, CP- Cook's Prep Unit, WIC- Walk In Cooler, ST- Surface Temperature, IT- Internal Temperature, RIF- Reach In Freezer
Additional Temperatures: CP- Raw Chicken 40'F (IT)
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers such as flour, cornstarch, breadcrumbs, and other unidentified ingredients.
Correction: Label working containers with the common name of its contents. 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.
- Food Storage - Clean and Dry Location
Observation: Observed containers of food (carrots, chicken, and noodles) stored on the floor in the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pooled shell eggs (61'F (IT) ) on cook's cart cold holding at improper temperatures. Person In Charge voluntarily discarded eggs.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of foods such as ginger, spicy tuna sauce, sauces, and several other items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1 knife in storage bin, Meat Slicer and Meat Grinder. (Employee began cleaning these items during inspection)
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The soda nozzles were observed to be soiled with grime and debris.
Correction: Clean the soda nozzles at any time when contamination may have occurred or at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: shelving throughout the kitchen, stove top, wok station.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel bowls stored above the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: Wall above the ice machine (dusty), Floors below wok station and throughout facility.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead insects observed on top of water heater.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer (bleach) in the wiping cloth bucket on the cook's line measured greater than 200 ppm. (Sanitizer was diluted to 100 ppm.)
Correction: Ensure chlorine sanitizer solutions do not exceed 200 ppm.
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01/30/2014 | Routine | |
Fire call due to smoke accumulation from chicken/broth left on overnight. No damage sustained. Odor of smoke remains in facility. Fire supression system was not discharged. Area is clean.
Advised PIC not to leave foods on stove overnight. Also discussed chicken that was left overnight on counter that the Fire Marshall observed.
Facility may resume operations.
No violation noted during this evaluation. | 10/07/2013 | Other | |
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