- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods were stored in a way that may cause cross contamination (raw chicken above raw squid).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, such as by placing food with higher cooking temperature below food with lower cooking temperature. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (meat) was cold-holding in a way that may cause cross contamination of ready-to-eat food (RTE) such as fresh herbs.
Correction: Separate raw foods during storage, preparation, holding, and display from RTE food, whether that RTE food is raw (such as fish for sushi or molluscan shellfish, or vegetables) or is cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil (scoop for cooked rice) was improperly stored between uses: in bin of room-temperature water.
Correction: Store in-use utensils or dispensing utensils in one of these ways: 1) In the food with the handle above the top of the food and the top of 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) (repeated violation)
Observation: Food stored on the floor (boxes of noodles) or stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. NOTE: Pressurized beverage containers (example: beer kegs) or cased food in waterproof containers such as bottles or cans (example: cans of soda, bottled beer, bottled wine), may be stored directly on the floor if the floor is clean and not likely to get wet.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready-to-eat (RTE) commercially processed dairy product (half-and-half) in the coffee station refrigerator was not properly dated for disposition after opening
Correction: and the manufacturer's date on the cartons had passed (out of date).
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sink in the kitchen is being used to clean equipment and utensils (observed a skillet and other cookware in the sink, and a scouring pad).
Correction: The handwashing sink is to be used only for washing hands. And, hands shall be washed only in this sink or in the sinks in the restrooms.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs (fluorescent tubes) in the lights in the dishwashing area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield the tubes (replace the cover or "lens" on their fixture)
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03/31/2016 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food (carton of uncooked noodles) stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. XXX XXX The noodles were relocated to a shelf, thank you.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Several items of ready-to-eat (RTE) food in the refrigeration units were not properly dated for disposition (fresh dairy product
Correction: steamed squash).
- Light Bulbs Protective Shielding (repeated violation)
Observation: Fluorescent tubes in ceiling fixture between 3-vat sink and dish machine are not shielded, coated, or otherwise shatter-resistant. The cover (lens) for the fixture is missing.
Correction: Shield (replace cover) on this fixture. Alternatives: replace these light bulbs with coated or shatter-resistant tubes
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11/10/2015 | Routine | |
- Light Bulbs Protective Shielding
Observation: No cover (shield, lens) on ceiling-mounted light fixture in warewashing area. Fluorescent bulbs are exposed
Correction: therefore, clean equipment/utensils in this area are not protected. PIC stated that the fixture had been damaged during cleaning of the facility.
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07/10/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning her hands in a food preparation sink or a sink used for utensil washing (in the 3-vat sink).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp (package of shrimp was observed being thawed at room temperature).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. During such a thawing process, ready-to-eat food shall not exceed 41°F, and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. (The shrimp was re-located into refrigeration.)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed half-and-half (in the refrigeration unit at the coffeemaker) was not properly dated for disposition after opening.
Correction: At the time the original container of commercially processed RTE foods, such as half-and-half, is opened, mark a "consume by" date which is no more than 7 calendar days after the container is opened. If the food is held at 41°F or below, the food shall be served or sold within 7 calendar days after being opened
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizing agent in the wiping cloths bucket, intended for application to food contact surfaces, does not meet the requirements of 40 CFR 180.940: observed use of bleach product containing perfume and fabric conditioner additives.
Correction: Utilize only a sanitizing agent that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. If using chlorine bleach, use only unscented, regular bleach that has no perfume, fabric conditioners, et cetera. It is recommended to examine label of bottle to ensure the active ingredient (such as "sodium hypochlorite"), and the active ingredient's percentage (such as "6.25%" or "8.25%", etc.), are stated. Note also: "splashless" bleach is not approved.
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05/13/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed scoops without handles in bulk foods (flour, sugar). Observed ants in bulk sugar (which was discarded).
Correction: Protect food from miscellaneous sources of contamination. Provide scoops with handles for bulk foods to minimize bare-hand contact. Seal food containers to exclude pests, and/or engage services of licensed pest control, and/or other effective measures, as appropriate, to protect food from pests. Store all foods off the floor 6" or as per Regulations regarding pallets.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles (forks to include with take-out orders) were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Recommended: store in dispenser with all handles up.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. One half of the 2-part lid does not close properly, drops down into the bin, allowing entry of pests.
Correction: Cover all waste containers when not in continuous use. If cover to dumpster cannot be repaired, replace with another unit with functional lids.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A gap (daylight visible) was observed at the bottom of the back door when it was closed.
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 (such as by replacing weatherstripping at bottom of door). Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Some lighting fixtures are not maintained in good repair: some burnt-out light bulbs over cooking area
Correction: switch for light in dry-storage area did not work.
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06/12/2013 | Routine | |
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