Please fax following items to my attention within 10 days:
1) Pest control invoice after treating for mice infestation. Please get pest control services every 2 weeks until the problem is resolved.
2) Invoice for fixing True 3DR upright refrigerator. Adjust the thermostat to 35F during summer.
Note: All items where TPHC is used has labels on it. Keep up the good work and please throw away the items when time expires.
REMINDERS:
1) Please check temperatures for tofu and bean sprout when delivered.
2) Please adjust temperatures for all refrigerators to 36F during summer.
3) Use food thermometer and monitor cooling.
4) Datemarking, cooling, TPHC handouts provided.
5) Monitor for handwashing.
6) Keep EH policy forms in restaurant for the EHS review in future. (unable to communicate with employees because of language barrier).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 in a red folder labeled "Employee Health Policy." Provided handouts in Vietnamese and Spanish.
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)
- Hair Restraint Effectiveness (corrected on site)
Observation: Two employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives in between equipment and ice scoop handle touching ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked fish completely covered in True 1DR refg.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprout 52F, 63F and tofu 58F--True 3DR upright refrigerator. Garlic with oil 47F--2DR prep top cookline.
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. Note: Moved bean sprout and tofu to short display refrigerator. Put garlic with oil inside.
- Wood, Use Limitation
Observation: Wood or wood wicker is used in contact with food. Big storage stand in dining area has particle wood shelves.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Note: Replace the shelves with metal or smooth and easily cleanable non-absorbant moaterial.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed cardboard used for lining the shelves on storage shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Note: Remove all cardboards.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1DR upright refrigerator and 2DR prep refg.
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Caulking for the preparation table near 3-vat sink and 3-vat sink is missing.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Re-caulk the equipment.
- 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: True 3DR upright refrigerator 50F.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following items is not maintained in good repair:
1) wall under the 3-vat sink is damaged with big opening.
2) Celing tile above the True 1DR upright refrigerator.
3) Floor tile near freezer, mop sink, under 3-vat sink and cookline. Needs new grout and replace broken tiles.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed 1 live mouse under the cookline and mice dropping on storage shelves in dining area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Call pest control service within 10 days and fax an invoice. Please fax an invoice to my attention.
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06/09/2015 | Routine | |
This was supposed to be a risk assessment inspection but upon observation that establishment did not correct any of the previous inspections, it was decided to conduct a routine inspection. Procedures for Time as a PHF control measure have been explained to manager, thawing methods also re explained. Establishment is being given three weeks to correct all the violation. A follow up inspection will be conducted on January 08, 2015. Failure to take necessary steps to correct violations may lead to further enforcement action.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: Frozen fish sitting in a bucket
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. Put in refrigerator
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tfu sitting out at room temperature at 55F, beean sprouts sitting at room temperature at 57F. Per manager items were left out for less than one hour.
Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below. Tofu was deep fried and ice added to bean sprouts
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: All PHF at the buffet table for which time rather than temperature is used as a control are not marked to indicate the timethe food was placed at the buffet to ensure any food that is 4 hours past the point in time is removed from the buffet and discarded.
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. Per manager all PHF had been at the buffet for about 2 hours, manager marked start and end time
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (repeated violation)
Correction:
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The Maximum Freezer door gaskets are damaged
Correction: Repair/replace gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Establishment must have water at at least 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink/Accessible at All Times
Observation: Handwashing sink was totally broked
Correction: cooking pans, numerous items piled around the sink
- Plumbing / Maintained in Good Repair
Observation: Three compartment sink faucet leaks.
Correction: Repair faucet. A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall under three compartment sink is broken, floor tiles behind the counter missing
Correction: Repair broken wall and replace missing tiles. The physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall around the mop sink, floors behind refrigeration units are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/17/2014 | Routine | |
The purpose of today's visit was to drop off the routine inspection report from earlier this month and to view/observe the third party service report for the Cookline 2DR prep cooler observed holding above 41F during the routine inspecton. Owners shared with EHS that the Cookline 2DR prep cooler was not in use and that a new cooler has been ordered. EHS shared that since a service report was not available for review that the Cookline 2DR pep cooler would need to be checked during today's visit. EHS observed a number of potentially hazardous foods (PHF) being stored in the Cookline 2DR prep cooler. EHS reminded owner/manager and food employees to not store any PHF in the Cookline 2DR prep cooler. Owner/manager agreed to fax a copy of the receipt for the new prep cooler within 24-48 hours of today's visit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in Cookline 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked pork at 57F,
2) Cooked rice at 64F,
3) Cooked rice soup at 69F,
4) Tomato sauce at 85F,
5) Cooked noodles at 60F
6) Two containers of garlic in oil mixtures at 59F.
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. ALL POTENTIALLY HAZAROUS FOOD IN COOKLINE 2DR PREP COOLER DISCARDED DUE.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ---------------Cookline 2DR prep cooler observed in use and holding at 55-61F.
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.
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06/23/2014 | Other | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts in Vietnamese: Hand washing, cooling methods, time as a public health control, prevent cross contamination and food temperature reminders. Time reflects inspection time only. Manager shared with EHS at end of inspection that a third party service technician would be called to repair Cookline 2DR prep cooler. Manager agreed to have a service invoice available for review when the inspection report is delivered for signature.
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands.-------------Observed food employee leave facility and then re-enter kitchen and begin food preparation activities without first 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. DISCUSSED WITH MANAGER AND EMPLOYEE WASHED HANDS.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:
1) Raw shrimp thawing at room temperature,
2) Vacuum packaged raw fish thawing at room temperature without first being cut open or having packaging removed.
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
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Cooked pork cooling in plastic container covered with plastic lid in True 1DR upright cooler,
2) Cooked noodles cooling sitting on top of containers in Cookline 2DR prep cooler in area that is not designed to maintain food at 41F or below and cooler observed holding above 41F,
3) Cooked mixed vegetables cooling inside Cookline 2DR prep cooler while cooler was holding at 49F.
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:-----cooked pork sitting out at room temperature at 80F.
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. REHEATED
- 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) Bean sprouts sitting out at room temperature at 69F. Per manager sitting out less than 1 hour
2) Tofu sitting out at room temperature at 54F. Per manager received less than 1 hour prior.
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. ICE ADDED TO ITEM # 1. ITEM # 2 WAS CUT UP AND FRIED FOR BUFFET.
- 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:-----------none of the buffet menu items were marked nor were items cooked soups sitting on top of True Display Cooler in front.
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. MANAGER MARKED START AND END TIME FOR BUFFET AND ITEMS SITTING OUT TOP OF FRONT DISPLAY COOLER.
- 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:-------Cookline 2DR prep cooler observed at 49F.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):------Maximum 2DR upright freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Wall under three compartment sink,
2) Floor tiles behind front counter.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/03/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please remember:
1. Eggs must be stored in the refrigerator at all times.
2. Keep cold foods cold at 41F or below and hot foods hot at 135F or above.
3. Keep all hot foods in a steam table well or label for use within 4 hours.
NOTES: 3-vat sink at 50 ppm.
No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Most food at display refrigerator at front is non-phf, mostly pickled vegetables and some soups or cooked foods. Manager was provided handout in Vietnamese about datemarking and was reminded that if the food doesn't sell in 1 day it must be labeled and sold within one week.
Some foods are kept out at room temperature, majority was labeled foods that were packed for customer pick-up, others included soup that was under TPHC, labeled with the date and the time 10:30-2:30pm.
Handouts on EH were provided, manager reviewed and signed the policy, she was asked to review with other employees this week, a copy was provided in Spanish.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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 in a red folder labeled "Employee Health Policy.
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)
- Equipment / Good Repair / Components / Gaskets
Observation: It is also suggested that all refrigerators be turned down in temperature to about 38F, so that food stays at 41F or below even when the refrigerator is used a lot with doors kept open.
Correction: Turn down the temperature to 36-38F to keep foods at 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed prep refrigerator in kitchen has a broken door, it is difficult to latch the door closed.
Correction: Fix the refrigerator door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following areas are in need of cleaning:
1. Shelves above prep refrigerator in kitchen.
2. Walls in kitchen, especially around mop sink and stove.
3. Inside refrigerators.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/15/2013 | Routine | |
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