Hai Ky Mi Gia - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Follow-up
Inspection date:November 21, 2012
Number of critical violations:4
Number of non-critical violations:  1

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3-501.14(A)(2)  Corrected During Inspection Critical 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:--------------Observed two large deep plastic containers of chicken broth covered with plastic wrap cooling overnight both at 56F.
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. DISCARDED.
3-501.16(A)(1)  Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Beef bone soup observing sitting on stove burner (off) at 109F.
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED.
3-501.16(A)(2)(a)  Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Bean sprouts in Beverage Air 2DR prep cooler----48F, 2) Raw pork in Beverage Air 2DR prep cooler-----44F & 45F, 3) Sliced tomatoes in Beverage Air 2DR prep cooler-----49F.
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. DISCARDED.
3-501.16(B)  Corrected During Inspection Critical Repeat Observed an ambient temperature above 45°F in the Beverage Air 2DR prep cooler holding raw shells eggs
Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. DISCARDED.
4-501.11(A)   Repeat The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -----------Observed Beverage Air 2DR prep cooler at 48-50F checked immediately after the facility opened, before th unit had been opened.
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.

Comments:


The purpose of today's follow-up was to verify that the Beverage Air 2DR prep cooler was either repaired/adjusted to maintain food at 41F or below OR that the prep cooler was empty and not being used to hold potentially hazardous food. EHS arrived at 8:00 am, before facility was opened. Once food employees arrived, EHS was able to observe the ambient air temperature and cold holding temperatures of foods before the unit was used by food employees. DO NOT USE the Beverage Air 2DR prep cooler to store potentially hazardous food until the unit is able to maintain 41F and below. The food thermometer is this cooler needs to be replaced, it is not accurate. Please fax a service report verifying that the unit is able to maintain 41F no later than ten calendar days. ENFORCEMENT ACTION IS NOW WARRANTED DUE TO REPEAT CRITICAL DEFICIENCIES.