The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided date marking guidelines to the manager and advised to train employees.
- Observed roaches under the 3-vat sink and along the debris. Strongly recommended the manager to increase the cleaning frequency.
- Send a pest control service receipt to the Health Department with in 14 days.
- Increase the water temperature at the hand washing sink in the kitchen to at least 100F.
- Active Managerial Control was discussed with the manager. Advised the facility manager to train employees on food safety.
- 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 fish thawing over Red Curry containers.
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 ITEMS WERE RE-ORGANIZED. DISCUSSED WITH THE MANAGER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Cooked Chicken in True 3-DR Prep at cookline.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD ITEM WAS DISCARDED VOLUNTARILY.
- 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: Bean Sprouts (45F) in True 2- Sliding DR Display
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. FOOD ITEM WAS DISCARDED VOLUNTARILY.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cooked Duck, Curry Puff, Cooked Chicken Skewer in Superior 3-DR Prep at cookline.
Cooked Scallop, Sticky Rice in True 2-Slide DR. Display.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
DISCUSSED WITH THE MANAGER. THE MANAGER DATED THE FOOD ITEMS. PROVIDED DATE MARKING GUIDELINE TO HELP TRAIN EMPLOYEES.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F (90F/84F - Initial/Final).
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. PROVIDE HANDWASHING SINK WITH AT LEAST 100F WATER TO WASH HANDS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the Kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. THE EMPLOYEES MOVED THE ITEMS FROM HANDWASHING SINK TO MAKE IT AVAILABLE.
- Physical Facilities Good Repair
Observation: Observed that the floor tile near superior 3-DR Prep is broken, hole on the wall below 3-vat sink, tiles broken next to freezer in kitchen. (not maintained in good repair)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THE BROKEN TILES AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 90 DAYS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. PROVIDE A PEST CONTROL SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor below 3-vat sink, prep coolers, and prep area is in need of cleaning. Observed excessive debris under along the wall.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. STRONGLY ADVISED THE MANAGER TO INCREASE THE CLEANING FREQUENCY.
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02/02/2016 | Routine | |
The purpose of this visit was to drop off the inspection report. Observed the back door left open for extended period of time for several times. DO NOT leave the door open with out any screening and protection to prevent insets and pests.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Observed the back door which leads directly in to the kitchen (prep) was left open.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Discussed with the Person-in-charge. The door was closed.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed flies in the kitchen.
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. Discussed with the PIC. The back door in the kitchen required to remain closed. The back door does not have any screenings or means of protection to prevent insets from entering.
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08/06/2015 | Other | |
The purpose of this visit was to conduct a risk-factor assessment.
- Clean area around rare kitchen and prep areas to prevent accumulation of dirt and grease. Increase the cleaning schedule frequency.
- DO NOT leave the back door open in the kitchen.
- 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: half & Half Milk (44F) in the household 1-DR upright refrigerator and Rice noodle (44F) in the True 2-sliding DR UR (Basement) were determined to be out of temperature more than 4 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded by the PIC voluntarily.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at bathroom 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. Discussed with the person-in-charge (PIC).
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08/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection focusing on risk-factors.
NOTE:
- Cross contamination prevention guidelines is provided. Follow the guidelines strictly to store food in each refrigerators and freezers to prevent cross contamination.
- May purchase chlorine test strip from restaurant-depot.
- Send a copy of specification sheet for any equipment before purchasing or installing at the food establishment. All the equipment and utensils that are used to prepare food must meet the ANSI (NSF/ETL, etc.) requirements.
- Monitor proper sanitizing practice while washing dishes. Train employees to follow the 3-vat sink guidelines (Wash - Rinse - Sanitize) sign that was posted on the wall.
- 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: Garnish
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. Garnishing item was discarded.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken/beef/shrimp was stored above ready to eat items in the (1), (4), (2).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were re-organized. The cross-contamination prevention guidelines (handout) provided to the operator.
- Critical: Food Protection from Contamination / Separation Unwashed Fruits & Vegetables from RTE Foods (corrected on site)
Observation: Unwashed fruits and vegetables found stored with ready-to-eat food in the (1), (2), (4).
Correction: Unwashed fruits and vegetables shall be stored separately from ready-to-eat foods such as cooked foods and washed produce. Food items were re-organized. The cross-contamination prevention guidelines (handout) provided to the operator. Food items were re-organized. The cross-contamination prevention guidelines (handout) provided to the operator.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed that noodle was soaked on a container on the floor and/or food stored less than 6 inches off the floor.
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. Noodle container was re-located.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Sticky/Brown rice in (1), Cooked Wanton (2), Chicken Skewers (4).
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Date stickers were marked on the food items. Discussed the date marking conditions/process with the operator.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: True 2-DR sliding door in the kitchen (cookline - frequently opened and closed) has duct tape on the both edges.The duct tape is holding the handle on the right door. Cardboard and tape is used on the left door.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove the tape from both doors and make it easy to clean.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no sanitizer solution (chlorine) test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit. A chlorine test stip was provided to the operator. Use the test strip to check sanitizer solution at the 3-vat sink and chemical dishwasher machine.
- 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: a tin container with wet cloth towel on the top by the wok.
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. The container needs to be removed/replaced. Wet cloth from the top of the container (not wiping cloth) needs to be cleaned and replaced every 4 hours.
- 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: Big cooking pots. Observed that an employee did not sanitize the cooking equipment while cleaning. The equipment were washed and rinsed only.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The employee sanitied the cooking equipment.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: White freezer in the kitchen.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Remove or replace the freezer. Submit a specification label before purchasing the equipment to the HD with-in 4 weeks. If the freezer is intended to use for employees, keep a sticker "EMPLOYEES ONLY".
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the basement escape route in the basement.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that following items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises: Unused/Broken chest freezers, Upright cooler, and other unnessary equipments in the basement storage.
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. Remove the broken equipments from the premises. Discussed the importance of keeping the premises free of unnecessary equipments/items with the operator.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall by the handwashing sink was heavily soiled/black, wok line's white pipes were heavily greasy/ visible food particles, walls by the prepline were 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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02/11/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with an unconfirmed foodborne illness complaint. Chlorine sanitizer concentration final rinse dishmachine: 100 ppm. The public health significance of fully accessible and properly supplied hand sinks, and of using proper handwashing procedure was discussed in detail with PIC. The following good retail practices were discussed during the inspection: 1) Back door open at the start of the inspection. 2) Clean area around rear kitchen handsink as often as necessary to prevent accumulation of visible dirt and debris. 3) remove cardboard lining dry storage shelved downstairs. NOTE: PLEASE REMEMBER TO TRAIN REMAINING EMPLOYEES AND PROVIDE SIGNED EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS AS DETAILED ABOVE.
- 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, only two signed employee illness reporting agreements were available.
Correction: Train remaining employees in Employee Health Policy fundamentals and provide signed copies of employee illness reporting agreements to Health Department within 14 days.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observbed employee washing hands in sink with no hand cleanser provided.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: container of raw calamari stored directly on top of rawn chicken in 2 dr display cooler downstairs.
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). NOTE: PIC corrected storage order.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to sink during the inspection.
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08/04/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer final rinse dishmachine: 100 ppm. Discussed the public health significance of 1) keeping handsinks fully accessible, and of exerting active managerial control to insure required and routine handwashing, and 2) Using containers of ice or existing prep coolers to prevent storing any potentially hazardous foods at room temperature.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed employees donning gloves without having first washed their 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. NOTE: Discussed with PIC.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in container of still water.
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
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: open container of whole cooked chickens in contact with mop bucket near rear door of the kitchen
Correction: frozen chicken thawing in container resting on grease trap.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen shrimp thawing in 5 gallon bucket of still water
Correction: frozen chicken thawing at room temperature in container resting on grease trap.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked sliced tofu/ cooked tofu strips. raw bean sprouts/ raw shell eggs on shelf near wok burner: 66/65/58/64 degrees F
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: Discussed with PIC who relocated all items to coolers. Foods determined to be out of temperature for approximately one hour.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: bulk containers located near wok burners.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen and bar was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Discussed with PIC who had accesibility of both sinks restored.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floor and wall surfaces near rear hand sink 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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04/03/2014 | Routine | |
- 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. NOTE: Employee observed alternately touching face and eating, then in both cases returning to food preparation without 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. NOTE: Discussed with PIC.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Also open drink containers stored near strored food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. NOTE: Discussed with PIC.
- 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 stored on top shelf ofTrue 2dr upright display cooler, over ready to eat foods.
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. NOTE: PIC corrected storage order.
- 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 chicken and raw beef stored in same metal container, stored over raw shrimp in True 2 sliding door cooler downstairs.
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). NOTE: PIC corrected storage order.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Fried tofu/minced cooked tofu/raw bean sprouts stored on cookline counter without refrigeration. (58/61/59 degrees F). Containers of ground pork received and not placed into cold holding (58 degrees F)
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: PIC placed tofu and raw bean srouts in ice bath, and relocated received item to freezer for quick chill.
- 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 QUATERNARY AMMONIA test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Grinder used earlier in day had meat remaining, covered with plastic wrap.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had grinder washed/rinsed/and sanitized.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facilities located at the bar and kitchen (near rear door) is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC made sinks accessable.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the basement storage area is 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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10/29/2013 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s) and the proper storage order for raw meats, poultry, and fish. NOTE: Discussed with PIC
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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." PIC had no written employee health policy, and was not familiar with employee reporting agreements. NOTE: Discussed with PIC.
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)
- 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. NOTE: Discussed with PIC.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored immediately next to cooked chicken in True 2 dr upright display cooler.
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.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not rapidly reheated for hot holding: Peanut sauce on hot hold gratre (1 hr 45 minutes) @ 98 degrees F. NOTE: Peanut sauce relocated to range and heated to required temperature.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked cubed chicken/raw chicken in True 3 dr prep cooler. Shell eggs in 2 dr upright display cooler. NOTE: Foods were determined to be out of termperature less than four hours, and were relocated to freezer for quick chill within 4 hr limit.
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.
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04/19/2013 | Risk Factor | |
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