*Store food off the floor in the walk in cooler.
Do not store cans or clean equipment on the grease trap.
Do not store the ice scoop handle in contact with the ice.
No not store knives in between prep refrigerators.
Provide a thermometer for measuring food temperatures.
* The owner proposed adding another handwashing sink. Submit specs. and proposed location to the health department before installing a new handwashing sink.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: 1. The food-contact surfaces of slicer and the vegetable peelers are not clean to sight and touch. 2. Some soiled equipment was observed stored as clean.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. An employee did not use the premix sanitizer dispenser.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: The handwashing sink faucet fixtures were observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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07/23/2015 | Risk Factor | |
Wash hands frequently.
A new TPHC procedure handout was given to the CFM.
Store the boxes of single service off the floor in the closet.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored (the rice scoop was observed in standing water and a knife was observed in between the prep unit/counter).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protected from contamination. Containers of food were observed stored on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods (corrected on site)
Observation: Methods used for cooling pork and beef can not be accomplished with the time and temperature criteria. Pork and beef were observed in large tightly covered containers in the prep refrigerator.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time as a Public Health Control/Time - Maximum up to 6 Hours/Marked (corrected on site)
Observation: The shrimp, vegetarian, and pork spring rolls are not marked with the time the foods were removed from cold holding temperature control and/or the time that is 6 hours past the point in time when the foods are removed from cold holding temperature control.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 5ºC (41ºF) or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surface of slicer is not clean to sight and touch. Wash, rinse, and sanitize after use.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: A backflow or backsiphonage prevention device is not installed on the mop sink faucet under pressure. The hose was removed from the mop sink faucet.
Correction: A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. In some instances an air gap is not practical such as is the case on the lower rinse arm for the final rinse of warewashers. This arm may become submerged if the machine drain becomes clogged. If this failure occurs, the machine tank would fill to the flood level rim, which is above the rinse arm. A backflow prevention device is used to avoid potential backflow of contaminated water when an air gap is not practical. The device provides a break to the atmosphere in the event of a negative pressure within the system. Minerals contained in water and solid particulate matter carried in water may coat moving parts of the device or become lodged between them over time. This may render the device inoperative. To minimize such an occurrence, only devices meeting certain standards of construction, installation, maintenance, inspection, and testing for that application may be used. The necessary maintenance can be facilitated by installing these devices in accessible locations.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks are not maintained so that they are accessible at all times for employee use. The rice cooker and pots were observed blocking the sink basins.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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01/20/2015 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of bulk flour, rice, etc., are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Containers of food were stored on the floor in the walk in.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Contamination/Miscellaneous Sources of
Observation: Raw chicken stored over raw beef in Everest 2 door uprt freezer.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Egg rolls at 58 F, sliced tomatoes at 50 F in left Bev Air 2 dr prep unit. Discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control
Observation: No written procedures exist for the use of time only as a public health control for a working supply of pork and vegetable garden rolls. Information provided on proper use of procedure.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Equipment/Good Repair and Proper Adjustment
Observation: The left side Bev Air 2 door prep unit is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Unit not maintaining an ambient internal temperature of 41 F or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at front line is not maintained so that it is accessible at all times for employee use. Hand sink observed with rolling cart with rice cooker in front of it.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand washing signage available at front line hand sink or either restroom hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/28/2014 | Routine | |
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No handwashing signs at one restroom hand sink and 1st kitchen hand sink. Signage provided.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Drying Mops
Observation: No mop hanger available for drying mops.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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03/12/2014 | Pre-Opening | |
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