Th purpose of this visit is to conduct a follow-up inspection. prucewsod
- The deep fat fryer was not corrected before the inspection, it was corrected during the follow-up inspection. Cooking equipment that produces grease must be place under a type 2 exhaust ventilation system.
- Provide written procedure for time as a public health control.
- Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sliced tomatoes and summer rolls and egg rolls..
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Ventilation Hood Systems / Adequacy (repeated violation)
Observation: The small deep fat fryer is not installed under ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
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03/11/2016 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
-Do not store raw foods above ready-to-eat foods, for example do not store raw beef over vegetables.
-Ensure that you are time marking the foods that you bring out and do not use temperature control for safety. (Items that you leave out on the counter throughout lunch period that are not held under temperature control).
-The small deep fat fryer must be installed under a type 2 ventilation system. Correct immediately
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit and freezer. Raw beef was improperly stored with corn (freezer) and raw beef is improperly stored above cooked soups (True refrigerator).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef is improperly stored with shrimp, raw pork is improperly stored with scallop and beef is improperly stored pork in the reach-in freezers.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in freezer. Beef must be completely covered in the reach-in freezer.
Correction: Foods shall remain covered at all times.
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sliced tomatoes and summer rolls and egg rolls..
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Ventilation Hood Systems / Adequacy
Observation: The small deep fat fryer is not installed under ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
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02/25/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Hot water should be available at your hand sinks at all times.
2) Remind employees responsible for washing dishes that they need to wash their hands after handling soiled utensils/equipment and prior to putting away clean utensils/equipment.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee observed washing their hands with cold water only (hot water was turned off at time due to a small leak).
Correction: Employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms: (1) Rinse under clean, running warm water
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (Employee handled dirty dishes and then put away clean dishes without washing their hands).
Correction: ALL food employees shall be washing 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 foodborne illness. (Discussed with FPM to correct).
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07/22/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind employees that any beverages they have in the kitchen must have lids and straws.
2) Good hand washing observed by employees.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee observed drinking from an uncovered drink in the prep area.
Correction: Food employees may have and consume beverages in the food preparation areas as long as they are covered and consumed through a straw. They must also be stored in a manner in which they will not contaminate any equipment or food. (Employee relocated beverage).
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03/04/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Hand wash sinks shall only be used for hand washing.
2) Do not store raw foods above ready-to-eat foods, for example do not store raw beef over vegetables.
3) Ensure that you are time marking the foods that you bring out and do not use temperature control for safety. (Items that you leave out on the counter throughout lunch periord that are not held under temperature control).
Note- Work with staff on proper cooling methods. They should not be putting chicken that was just cooked in the top of the prep unit to cool at 119-129F. If you would like to do a training with your staff on proper cooling then let me know. Foods shall go from 135F to 70F within 2 hours and to 41F or below within a total of 6 hours.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored over vegetables in cook line unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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:in numerous refrigeration units.
Correction: Foods shall remain covered at all times.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: none of the food items were marked with their initial time out (or discard time).
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. (Discussed with FPM and determined foods came out at beginning of lunch which was about 90 min prior to inspction. Items will be discarded by 3:00pm).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station beside the 2-door refrigeration unit is being used for purposes other than washing hands. (Pan of chicken was stored in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Chicken was relocated to 3-compartment sink).
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11/12/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Monitor cooling methods to ensure that foods are properly cooled from 135 to 41 degrees in 6 hours, going from 135 to 70 degrees in the first 2 hours.
The person in charge has purchased a vent-less hood system for the fryer in the kitchen, but is waiting on some electrical updates to be completed before it is installed. This will be checked during the next routine inspection.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (Employee did not wash hands and change gloves when entering kitchen from outside area, and before preparing food).
Correction: ALL food employees shall be washing 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 foodborne illness. (Employee washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open screw cap bottles of water and other beverages)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC removed all beverages not in a cup with lid and straw).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet wiping cloths on counter tops, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Cooked meats are placed in a prep top fridge in front of the grill hile hot. This unit will not allow for adequate cooling. Some meats and rolls are also wrapped or put in bags while still hot)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC agreed to cool meats in the freezer before putting on the line, and lo leave food uncovered until cooled completely)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (hand sink was covered by a tray of raw beef)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (employee moved tray)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Spray bottles of chemicals not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (Employee labeled bottles)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label.(Observed can of RAID in establishement next to cook line).
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (PIC moved outside and agreed to use only outside)
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08/07/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Employees shall wash hands and change gloves when switching tasks, before beginning a new task, and when gloves are soiled/ damaged.
Employees shall wash hands upon entering kitchen, after using bathroom, when switching tasks (from raw meat or cleaning to ready to eat food prep), and when contaminated.
See cooling handout provided for proper cooling methods (on ice and in the refrigerator).
When using 3 comp sink for food prep, use only the sanitizer compartment, wash, rinse, and sanitize the compartment between use for food and for sanitizing, and separate food from soiled dishes.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- 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. (employees did not wash hands upon entering kitchen, before putting on gloves, and after handling raw meats and then toaching equipment and ready to eat food products)
Correction: ALL food employees shall be washing 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 foodborne illness. (employees washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open Gatorade bottles throughout kitchen)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw pork over cooked broth and produce in 2 door reach-in fridge)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (Employee moved pork)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (unwrapped food (raw meat and ready to eat) in refrigeration units, on counter, and in prep top unit at grill)
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed scoops for dry ingredients with handle in the food)
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet wiping cloth being stored on counter, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (employee did not change gloves after handling wallet inside purse to retrieve CFM card, and then proceeded to prepare ready to eat foods)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employees changed gloves upon request)
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. (Observed raw pork being prepared in 3 comp sink in rinse and sanitize compartments next to the wash department which was filled with soapy water and dirty dishes. It is also subject to splach from the dish machine located directly next to the sink)
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. (PIC moved pork to prep counter)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (3 containers of chicken broth from 6 AM this morning in 2 door reach-in were 50-58 degrees)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (the chicken broth was disarded)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed beef broth at 80-90 in bulk containers with tight lids in the 2 door reach-in)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC began cooling with ice paddles during inspection)
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was 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: (rolls, cooked beef, sliced tomatoes, bean sprouts, cooked pork, etc.)
Correction: Food item(s) for which time rather than temperature is being used as a control shall 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.( PIC verbally told what time these items were prepared, and agreed to label in the future)
- Plumbing / Maintained in Good Repair
Observation: No hot water at hand sink in kitchen.
Correction: A plumbing system shall be maintained in good repair.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Separate storage area is cluttered with equipment and utensils)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in kitchen 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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05/28/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Raw animal products shall be stored separate/below ready to eat foods and cooked foods.
2) Cooling cooked foods should be cooled from 135 to 41 degrees F in 6 hours. The food should reach 70 degrees F from 135 degrees in 2 hours. Solid foods can be spread out and placed in refrigerator uncovered to allow for heat transfer. Liquid items can be cooled in an ice bath in smaller containers. Since you do not have a walk-in cooler, I would suggest using one of your refrigerators just for cooling so other food items do not increase in temperature.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded employee beverages in open cups)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw beef stored above cooked beef in the prep unit, and raw beef stored with cooked meatballs in the refrigerator in the back)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved ready to eat items above raw meat)
- 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: reach-in refrigerators and prep units.
Correction: Foods shall remain covered at all times. (PIC covered items)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowls used to scoop dry ingredients do not have handles, ice scoop is also stored with handle in 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth not stored in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed cooked beef in 2 door prep unit cooling in covered container with another container stacked on top)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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 being used as a control was 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: rice noodles, bean sprouts.
Correction: Food item(s) for which time rather than temperature is being used as a control shall 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. (PIC labeled with time based on when employee reported the items were removed from refrigeration).
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (spray bottled on cart at bar not labeled.)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC labeled bottles)
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02/18/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was received on 11/12/13 regarding towel being used to wipe down table becoming soiled after falling on ground and still being used on tables. Patron also saw servers cleaning/wiping their fingers on cloth as they walked back and forth from the kitchen. Manager stated that once towels are soiled they are washed and she spoke with wait staff about the complaint. Handsink was accessible to staff and stocked with soap and paper towels. Manager said she will speak to night shift as well regarding this incident and will monitor handwashing more closely. During inspection no server was seen wiping their hands on cloth/towel.
No violation noted during this evaluation. | 11/12/2013 | Complaint | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. No bare hand contact allowed with ready-to-eat foods. Utensils such as tongs, gloves, or deli papers shall be used to prevent bare hand contact.
2. At the time of the inspection there were containers of cooked beef cooling on top of ice with lids on at the prep table (between 137-166F). Make sure Potentially Hazardous Foods (PHFs) are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-41F or less using one or more of the following methods based on the type of food being cooled:
-placing the food in shallow pans
-separating the food into smaller or thinner portions
-using rapid cooling equipment
-stirring the food in a container placed in an ice water bath
-using containers that facilitate heat transfer
-adding ice as an ingredient
-other effective methods.
When cooling foods, make sure to use a calibrated thermometer to monitor cooling temperatures to ensure facility accomplishes the time temperature criteria specified above. If current cooling methods do not meet required parameters, try using alternative cooling methods mentioned above to aid in cooling.
3. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request when Time as a Public Health Control is used. This facility currently uses time rather than temperature to control the following foods: bean sprouts, egg noodles, cooked rice noodles, spring rolls and beef.
If time temperature control is used as the public health control up to a maximum of 4 hours
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: at the beginning of the inspection observed food employees not wearing gloves while handling ready-to-eat foods. Observed food employee handling lettuce and deli sandwich with their bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing ways to prevent bare hand contact with ready-to-eat foods (gloves, tongs, deli paper).
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw pork stored directly on top of raw ground beef in the Turbo Air prep refrigerator across from cookline.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by relocating the raw ground beef.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): bean sprouts, cooked beef, egg rolls, spring rolls and cooked rice noodles.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Corrected by completing Time as a Temperature Control w/certified food manager. Copy on file.
- 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 being used as a control was 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: bean sprouts, egg rolls, 2 containers of cooked beef, cooked rice noodles, and spring rolls.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Corrected by discussing with Certified Food Manager proper methods for using time as a temperature control and marking the food with an expiration time.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishmaching not sanitizing equipment and utensils. As per owner, last nights dishwasher crossed the dishmachines sanitizer and detergent containers.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by moving lines to appropriate chemical container, priming the lines, and running dishmachine (sanitizer tested at 50ppm with chlorine test strip).
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container (bottle of Advil stored on prep table).
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. Corrected by moving bottle of medicine.
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11/08/2013 | Risk Factor Assessment | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to was his hands for 20 seconds.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking containers were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs and raw meat were improperly stored above soup and produce in the reach-in refrigerator. Raw and cooked meat are stored together in the reach-in freezer. Raw eggs and meat were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. The pork was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soup.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 8/12/13 they shall be date marked with a "use by" date not exceeding 8/17/13.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls/ceiling at the deep fryer. This appears to be due to insufficient ventilation of the hood system. The deep fryer is not located under the exhaust system. Relocate the deep fry under the exhaust hood immediately.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Physical Facilities Good Repair
Observation: Observed that the air conditioning system is not maintained in good repair. Condensation is dripping from the line and vents.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Numerous flies were observed in the kitchen. Provide extermination and control devices to eliminate flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store poisonous or toxic materials is being used to store soup. The soup was discarded during the inspection..
Correction: Do not store food in containers previously used to store poisonous or toxic materials. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food.
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08/13/2013 | Routine | |
Field consultation for the dry storage area next door to their establishment.
No violation noted during this evaluation. | 06/20/2013 | Other | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food.
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door unit at 46F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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05/08/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Sring rolls at 51F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. One door at 51F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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02/05/2013 | Routine | |
Training on Time as a Public Health Control and cooling procedures to 3 CFM's.
No violation noted during this evaluation. | 02/05/2013 | Training | |
| No violation noted during this evaluation. | 01/11/2013 | Other | |
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