Copyright © 2019 My Health Department. All rights reserved.
6: 2-401.11 Observed several employees eating in an area (cookline) other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Corrective Actions: All PERSONNEL who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. PIC was notified of this policy. Employees moved their food.
6: 2-401.11 Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several open containers throughout the kitchen and warewashing area.
Corrective Actions: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Open drinking containers were removed.
8: 2-301.15 A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed handwashing sign, soap, and paper towels at the prep sink and the sanitizer basin of the 3 compartment sink.
Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Please remove the handwashing material (sign, handsoap and towels).
10: 5-205.11 The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing. Observed containers of noodles stored in the basin.
Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Sink was made available.
22: 3-501.16 (A) (2) Observed several foods left out on the counter top and in the WIC that were cold holding at improper temperatures (above 41 F).
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Fried tofu, pork belly, and brown rice were discarded. Several other items were placed in coolers. Other items were labeled with a 4 hour discard time.
28: 7-102.11 Observed a couple spray bottles (dining room) that were not labeled.
Corrective Actions: Chemical spray bottles shall be labeled with at least the common name. The spray bottles were labeled by the PIC.
39: 3-303.12 Individual water bottles were in direct contact with ice that's used for drinks.
Corrective Actions: Cease the storage of water bottles in ice that is used for food consumption. Water bottles were removed and concept was explained to the PIC.
43: 3-304.12 In-use utensils improperly stored between use. Observed rice scoops and beverage utensils at the bar being stored in water that is not above 135 F.
Corrective Actions: 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 and the container. Utensils were removed.
55: 6-501.12 Observed floor drain at the dessert bar underneath the 3 compartment sink is in need of cleaning.
Corrective Actions: All floors, walls, drains, 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.
This visit was made to conduct a routine health inspection. Please note:
-Observed several containers of food kept out of refrigeration on the cook line. Observed cold-holding violations.
-Please review manual washing methods for the 3 compartment sink with the employees. Ensure that they understand the usage of sanitizer and setting up the sink basin.
-Ensure utensils are kept inverted so the food contact surfaces are not contaminated.
-Increase the cleaning frequency for the floor drains, especially the drain underneath the 3 compartment sink at the dessert bar.
-Sanitizer buckets shall be between 200-400 ppm.
-Handwashing sinks shall always be accessible. Please use the 3 compartment sink at the dessert bar for dumping liquids, not the handwashing sink. Also remove handwashing paraphernalia from the prep sink and 3 comp sink basin.
-After discussion with the PIC, time policy will be implemented for TCS foods kept outside of refrigeration during lunch/dinner service.
-A follow-up inspection will be conducted in roughly 3 weeks to verify corrective actions. No civil penalty will be issued today. The visit will be conducted in lieu of tickets.
*Repeat observations may be subject to civil penalties*
| Description | Temperature | State of Food |
| 3 door glass lowboy (dessert): milk | 41 °F | Cold Holding |
| Kitchen prep unit (right): noodles (41 F), cabbage (41 F), egg noodles (40 F), cabbage (53 F) | Cold Holding | |
| Kitchen prep unit (left): chicken (40 F), tofu (41 F), salmon (40 F) | Cold Holding | |
| WIC: sprouts (42 F), brown rice (52 F), fried tofu (50 F), lettuce (42 F) | Cold Holding | |
| Red curry (188 F), green curry (144 F) | Hot Holding | |
| Sticky rice (140 F), white rice (155 F) | Hot Holding | |
| Kitchen prep unit (middle 2): crab (41 F), chicken (41 F), beef (39 F) | Cold Holding | |
| Cake display case (dessert): mousse cake | 38 °F | Cold Holding |
| 3 drawer cooler (dessert): raw eggs | 42 °F | Cold Holding |
| 3 door lowboy (bar): liquid eggs | 41 °F | Cold Holding |
| Counter top: fried pork belly (72 F), raw eggs (53 F), cabbage (61 F), tofu (60 F), bean sprouts (56 F) | Cold Holding | |
| Kitchen prep unit (middle 1): fried tofu (41 F), cherry tomatoes (37 F), noodles (39 F) | Cold Holding | |
| Chicken skewers (30 mins) | 105 °F | Cooling |
| 2 door glass upright (kitchen): cabbage (42 F), half and half (41 F) | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Kitchen dish machine | chemical | 50 | chlorine | |||
| Bar dish machine | chemical | 100 | chlorine | |||
| 3 compartment sink (kitchen)-not in use | chemical | quaternary ammonium tablets |
| Description | Temperature |
| WIC | 41 °F |
| Kitchen prep unit (left) | 40 °F |
| Kitchen prep unit (middle 2) | 39 °F |
| 2 door glass upright (kitchen) | 40 °F |
| 3 door glass lowboy (dessert) | 41 °F |
| Kitchen prep unit (right) | 40 °F |
| Kitchen prep unit (middle 1) | 38 °F |
| Cake display case (dessert) | 36 °F |
| 3 drawer cooler (dessert) | 41 °F |
| 3 door lowboy (bar) | 40 °F |