- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (salt in open container in the back storage area).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Manager agreed to take corrective action.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (bag of onions).;Elevate food storage onto approved shelving with minimum 6" legs or casters. Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Dumplings observed at 43- 47 F. Product appeared to be mounded prior to lunch rush.
Correction: Maintain cooked foods at 41 F or less, 135 F+. Corrected - relocated to walk-in cooler.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight: butcher knives on the magnetic rack (reserved for clean storage)..
Correction:
Clean and sanitize these surfaces for food contact. Train workers to wash, rinse and sanitize in-use food contact equipment every 4 hours and not to store soiled knives in the clean knife storage area.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door needs additional insect screening and opening underneath the back screen door requires repair to prevent rodent / fly entry.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Discussed situation with owner.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Significant cleaning underneath equipment and in the back storage area is still needed.
Correction: Recommended rotating cleaning plan.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Degreaser bottle repurposed for cleaning solution (chlorine).
Correction: Train workers not to repurpose cleaning chemical containers.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of degreaser spray bottle was repurposed for bleach water and may present a possible contamination source for food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals cannot be mixed or repurposed and must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Spoke with owner for corrective action.
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12/22/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Person in Charge (PIC) is not ensuring employees are taking the proper measures to prevent risk factors.
Correction: Manager voluntarily took protective actions.
- Critical: Hands - When to Wash*
Observation: A food employee failed to take off their soiled glove before washing a pot. Employee was working with raw meat prior to washing the pot. This could have led to cross contamination.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Person in charge worked with employee and corrected during inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked wonton noodles observed at 44 F in the top of a sandwich preparation unit. PIC stated that it had been out for several hours.
Correction: PIC voluntarily removed and placed into the walk-in cooler for rapid cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: mixer blade observed with dried food matter.
Correction: Clean and sanitize these surfaces for food contact. PIC was asked to correct.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Employees were using one of the handsinks to prepare raw chicken. Small pieces of raw chicken were seen laying in the sink.
Correction: Person in Charge (PIC) cleaned and sanitized the handsink.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink closest to the three compartment sink area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Discussed with owner.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area, Dented can observed. Can was seperated from other cans.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Multiple areas of the back kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Recommended a rotating cleaning schedule to owner as a way to manage cleaning throughout the week.
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12/15/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Prep tables..
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Dry storage room floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/21/2014 | Routine | |
Today, follow-up inspection. Operator states that staff has received instruction on sanitation issues addressed during last inspection.
Manager certification is still strongly recommended--resource list given to operator.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
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10/28/2013 | Follow-up | |
Above violations and corrective actions discussed with person-in-charge. At this time, food manager certification is strongly encouraged.
A follow-up inspection will be performed by this department on or around October 28, 2013.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms - Clean condition*
Observation: Food employees observed with soiled hands and arms.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: work table used to prep raw chicken.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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10/15/2013 | Risk Factor | |
Today, cooling parameters reviewed with person-in-charge.
Reminder: Only individuals necessary for the operation are allowed kitchen entry.
- Critical: Cooling* (corrected on site)
Observation: Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria. Product internal temperature measured 73 F at a time interval > 2 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: waitstaff ice bin and ice machine guard.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling above cookline and dry storage room floor were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/20/2013 | Routine | |
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