The above observations and the following were discussed with the person in charge:
-Please provide a thin probe thermometer, handout provided.
-Replace the blown light bulbs over the 3 compartment sink.
-Replace the seal along the back of the 3 compartment sink.
-Replace the gaskets on the doors of the under counter reach in cooler.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed an employee wash his hands in the rinse sink and in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed prepared dumplings stored in the prep cooler and cooked chicken, chicken wings and egg rolls stored in the under counter reach in cooler without being dated.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen and in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/28/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are washed and sanitized every hour.
Staff members are doing an excellent job with keeping the kitchen and all equipment very clean. The person in charge was very knowledgeable and cooperative throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the scoop stored in the ice used for customers drinks. The PIC removed the ice scoop during the inspection.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink and the table holding the hot tea 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda gun at the bar were observed soiled with accumulations of grime and debris. The PIC cleaned and sanitized the soda gun during the inspection.
Correction: Clean the surfaces of equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the hood vents over the wok station 2. the area around the fans in the walk in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed on the ground adjacent to the grease receptacle outside of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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04/15/2015 | Routine | |
Standardization inspection completed at facility.
No violation noted during this evaluation. | 12/15/2014 | Training | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized after use.
-Chicken breading left out at room temperature is being sifted at least once every 2 hours.
-New dishmachine has been installed in the facility. New dishmachine was not equipped with an alarm alerting the employees that the bleach sanitizer is not working. Please provide an alarm for the dishmachine.
-Bleach sanitizer in the dishmachine measured at 50 ppm.
-Cooling procedures and date marking handouts provided.
Observed lots of good handwashing throughout the inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed sauces and oils stored on the floor by the walk in cooler and foods stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed uncovered broccoli, carrots, sauces and vegetables stored by the prep line. PIC covered all foods during the inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Ensure all foods are stored covered.
- Critical: Cooling* (corrected on site)
Observation: The steamed rice in the walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Observed steamed rice in the walk in cooler measuring at 76'F. Per conversation with the PIC, rice was prepared more than 3 hours prior. PIC discarded the rice during the inspection.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the hood vents over the wok station, the fans in the walk in cooler, soda gun holder in the bar and the slicer have 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 and Utensils, Air-Drying Required
Observation: The stainless steel containers and bowls stored on the drying racks in the warewashing area 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.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed adjacent to the grease receptacle outside of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area. The light in this area was measured at 10 foot candles. Blown light bulbs observed in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. The bleach sanitizer in the 3 compartment sink and in the sanitizer bucket measured at >200 ppm. PIC corrected the sanitizer in the bucket and in the 3 compartment sink to 100 ppm.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.
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03/10/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-The employee health policy was observed.
-Please cover the light bulb in the walk in cooler.
-The buffet is available for customers on Saturdays and Sundays from 11 am until 3:00 pm. The foods on the buffet are held on the buffet for no more than 4 hours then discarded. No foods are being kept and reserved. Discussed proper hot holding procedures with the PIC and observed hot holding equipment.
-The bleach sanitizer in the dishmachine, 3 compartment sink and in the sanitizer buckets all measured at 50 ppm.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized every night. Discussed proper procedures for in use utensils with the PIC.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils such as tongs, large spoons, etc are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several foods stored on top of the prep table across from the wok station without being in covered containers. PIC moved all containers to the middle of the prep table during the inspection to keep foods covered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice observed to be hot holding at improper temperatures. The fried rice stored in the rice warmer was measured at 109'F internally. The unit was observed to be unplugged. The PIC plugged the unit back in and had the rice reheated to 169'F internally during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the to go bags is not safe. Observed several foods stored in to go bags in the walk in freezer.
Correction: Replace the to go bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and/or dull. Observed several metal shavings around the sides of the can opener blade indicating the blade has become dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine and the soda gun in the bar that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. PIC cleaned both items during the inspection.
Correction: Clean the surfaces of the soda gun and 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground adjacent to the grease receptacle outside the facility.
Correction: The grease receptacle storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Several areas of the walk in cooler measure at less than 2 foot candles of light.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area. Blown light bulbs observed in this area. Less than 10 foot candles of light measured in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- 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.
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03/13/2013 | Routine | |
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