Please remember that a Certified Food Manager must be present during ALL HOURS OF OPERATION OR RISK CLOSURE. It is advised that additional food employees attain a Certified Food Managers Card.
Please remember to only keep vegetables in open Cold Bar cooler at Prep Area. TCS Foods can not properly cold hold at 41F or below in unit.
EHS provided additional handouts on Proper Cooking Temperatures, Dish Washing, and Handwashing in Korean and Spanish.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED SINK BASIN FILLED AS FOLLOWS: 1)Dirty dishes, 2) Washed with soap and water, 3) Washed with soap and chlorine bleach. CFM AND PIC UNABLE TO DESCRIBE CORRECT PROCEDURES.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER COOKING PROCEDURES.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEES WASH HANDS AT HANDSINK WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 EMPLOYEES ENTER KITCHEN AREA FROM OUTSIDE WITHOUT WASHING HANDS. OBSERVED DISH WASHER EMPLOYEE HANDLE DIRTY AND CLEAN DISHES WITH SAME RUBBER GLOVES.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED CONTAINER OF RAW CHICKEN AND CONTAINER OF VEGETABLESE WITH ICE ON FLOOR BY 3VAT SINK WITHOUT COVERS.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. COVERS PLACED ON CONTAINERS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINER OF RAW CHICKEN WITH ICE ON FLOOR, OBSERVED CONTAINER OF VEGETABLES WITH ICE ON FLOOR BY DISH WASHING AREA, OBSERVED BAG OF ONIONS ON FLOOR BY BACK DOOR, OBSERVED CONTAINER OF SAUCE COOLING ON TOP OF SOY SAUCE BOX.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. ALL FOOD ITEMS REMOVED FROM FLOOR AND PLACED IN EITHER REFRIGERATION UNIT OR ON SHELVING UNIT.
- 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: FISH CAKE 45F, FRIED TOFU 46F - IN COLD BAR AT PREP AREA
Correction: RAW CHICKEN 43-51F IN CONTAINER WITH ICE AT ROOM TEMPERATURE
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OBSERVED FREEZER FLOOR IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. SOAP DISPENSER BROKEN AND NOT PROVIDING SOAP AT ONLY HANDSINK IN KITCHEN.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP WITH HAND PUMP PROVIDED AT HANDSINK FOR EFFECTIVE HANDWASHING.
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02/05/2016 | Routine | |
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