3717-1-02.4(C)(13) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations at time of inspection (date marking, hand washing, storage, consumer advisory, etc.) demonstrating the kitchen staff needs additional training. The PIC stated that formal training would be provided to the kitchen staff. Proper food safety procedures were explained at time of inspection.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required. Observed two employees handle raw menu items (eggs and salmon) without a proper hand wash when changing gloves. Education was provided to the kitchen staff to eliminate hand washing violations going forward.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. Multiple hand washing sinks were not accessible because they were blocked by a trash can, preparation cart, and improper equipment. The PIC moved the items that were blocking the sinks.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Two hand washing sinks were used to store equipment and utensils (tea equipment and cooking utensils). Education was provided to the kitchen staff to eliminate the improper usage of hand washing sinks.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw chicken was stored over beef in the walk in cold holding unit. The PIC rearranged the items and education was provided to the kitchen staff to eliminate this violation going forward.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. A knife used to cut raw fish was not properly ware washed before contacting ready to eat items. Education was provided to the kitchen staff and the knife was properly ware washed after the violation was identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked throughout the preparation cold holding unit (lettuce, tuna, salmon, crab, shrimp, etc.). Education was provided to the staff to make sure proper date marking takes place going forward.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods on the electronic menu board. The PIC called the menu vendor to have the problem resolved as soon as possible.
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal events.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled throughout the food preparation area (spices, oils, sauces, etc.).
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths stored on the counter near the tea equipment.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
To-go containers, tea containers, and clean linens were not stored correctly (on floor and under the food preparation sink).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-February-2019
| Comments |
|---|
| A re-inspection will take place on 2/18/19 to confirm that all violations have been corrected. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. X - P - Chemical: Toxic materials are properly identified and stored. |