Sapa House

Year by year

Inspections

1. Jul 13, 2023 Routine Score 86
   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Patch holes in FRP walls throughout where needed

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     chlorine dish machine observed at 0ppm-empty Chlorine container- replaces with new container

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Date marked prepared product held longer than 24 hours with a use by date not to exceed 7 days

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     small RIC unit observed holding product temperatures above 41F> raw beef at 59F, raw chicken at 52F, shrimp at 52F COS by placing bags of ice on top until unit can be serviced

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     remove cardboard shelf liners from dry storage shelves

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     observed employee eating with plate on clean glass rack

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

     store sanitizer buckets off the floor

   • Not serious Core (1 points)

     Handwashing signage

     Provide designated hand sink signs for all hand sinks

2. Nov 22, 2022 Routine Score 86
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Corn and tomato fount at 51'f, keep at 41'f or lower

   • Not serious Priority Foundation (2 points)

     Does the establishment have sufficient capacity to meet peak hot water demands?

     Hot water temperature at 67'f. Keep hand sinks a min of 110'f

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     Label squeeze bottles

   • Not serious Priority Foundation (2 points)

     HACCP Plan Record to be maintained

     Provide PH test log

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Date mark RTE items (RIC)

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean equipment surfaces

   • Not serious Core (1 points)

     Light - 10 foot : Walk-in, Dry storage

     Fix light in WIC

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Replace floor tiles as needed

3. Oct 27, 2022 Routine Score 72
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     brisket 60 F sliced tomato 50 F cocktail shrimp 57 F

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Repair leak at handwash sink on cook line.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     seasonings, shakers, squirt bottles, etc.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Ceiling tiles with heavy dust accumulation.

   • Not serious Core (1 points)

     Light - 10 foot : Walk-in, Dry storage

     WIC

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Seal handwash sink to wall properly. Repair flooring at entrance of WIC. Replace broken/missing floor tiles.

   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

   • Serious Priority (3 points)

     After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

     dishwasher tested at 0 ppm

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     Handwashing signage

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Employee beverage observed on prep table.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Cover food in WIC.

   • Not serious Core (1 points)

     Thawing. under running water criteria - water velocity

     Shrimp thawing in standing water.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     rice scoop

4. Mar 11, 2022 Routine Score 89
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Temperatures not maintained at 135 degrees F or above. Violations marked with * Chicken 123* pork 123* rice 126*

   • Serious Priority (3 points)

     Clean Sight and Touch

     Dirty food contact surfaces Algae in ice machine microwave clean order printer

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils smooth easily cleanable

     need to replace ceiling tiles in kitchen with cleanable ones remove protective film from the ice machine

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Need light shields in production, dish, and vent-a-hood area

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     can not use a bowl as a scoop handles can not touch food product

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     deep clean entire kitchen, dust on the ceiling clean build up and splash

5. Jul 1, 2020 Routine Score 91
   • Serious Priority (3 points)

     Clean Sight and Touch

     clean inside microwave

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     RFSM not available on site

   • Not serious Core (1 points)

     Pest control-routine inspections for

     fruit flies present

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     wet wiping cloth on prep table

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     thermometer not in RICs

6. Jan 22, 2020 Routine Score 86
   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooling 5 gallons of broth on the counter at beef broth at 75.2 degrees for 4 hours

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Serious Priority (3 points)

     When to washWhen to wash hands after coughing/sneezing/eating/etc

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

7. Jan 15, 2020 Routine Score 75
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chicken stored over ready to eat vegetables Employee foods stored in the ice bin

   • Serious Priority (3 points)

     Toxic items labeling for original container

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Clean Sight and Touch

     Gross food particles on "clean" dishes

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked chicken in the refigerator at 43.6 degrees from the night before

   • Not serious Core (1 points)

     Hair Restraints effective

     Beard nets and hair nets missing

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw chicken stored on the cooked area at 54.1 degrees Cooked chicken stored at 48.2 degrees in the point of usage refrigerator Cook beef at 45.5 in the point of usage refrigerator

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

8. Jan 14, 2020 Routine Score 62
   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     Nail polish remover stored over food

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shrimp prepared next to raw carrots Raw chicekn stored over

   • Serious Priority (3 points)

     Clean Sight and Touch

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils resistant pit,chip, crazing

     Chipped plates

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     ALL hand sinks were blocked

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Spring rolls held at 51.4 degrees Tofu held at 61.5 degrees

   • Not serious Core (1 points)

     Hair Restraints effective

     Missing beard nets

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken held at 106.3 degrees

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice bins and ice maker

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooked tofu cooling under the counter One fried chicken cooking under the counter72.1 degrees

9. Sep 19, 2019 Routine Score 83
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

   • Not serious Core (1 points)

     Light bulbs, light shields provided

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Toxic items labeling-non original container

10. Mar 26, 2019 Routine Score 89
    • Not serious Core (1 points)

      Hair Restraints effective

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      clean walls

    • Not serious Priority Foundation (2 points)

      A establishment shall have written procedures for employees to follow when responding to vomitin

    • Not serious Core (1 points)

      Handwashing signage

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Core (1 points)

      Light - 50 foot : Food and utensils area

      replace broken lights in vent hood

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

    • Not serious Priority Foundation (2 points)

      No soap at handsink

11. Sep 13, 2018 Routine Score 88
    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      cooked chicken without prep date

    • Serious Priority (3 points)

      Clean Sight and Touch

      dirty ice machine

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      dirty gaskets

    • Not serious Priority Foundation (2 points)

      Maintain in Good Repair

      broken gaskets

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      dust fan covers in reach in cooler

12. Mar 20, 2018 Routine Score 90
    • Not serious Priority Foundation (2 points)

      Maintain in Good Repair

      broken gaskets

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      un date marked chicken batch

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

    • Serious Priority (3 points)

      Clean Sight and Touch

      dirty ice machine

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      dusty fan covers

13. Oct 3, 2017 Routine Score 90
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      eggs stored next to raw peoduce

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      dusty vents in walk in cooler

    • Serious Priority (3 points)

      Clean Sight and Touch

      dirty ice machine

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      dirty gaskets

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      broken gaskets

14. Apr 11, 2017 Routine Score 83
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      noodles stored below raw beef

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      employees eating and drinking in prep area

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      employees wearing wiping cloths in pockets

    • Serious Priority (3 points)

      Contact RTE Products w/ Bare Hands

      bare hand contact with spring rolls, and inside to go containers

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      employees must wash hands before donning gloves

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      miso soup being cooled in room temp

    • Serious Priority (3 points)

      Time as PHC:provide written procedures on site

      sushi rice not being document for Ph or time as public health control

15. Oct 19, 2016 Routine Score 68
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      must store all wiping cloths in sanitizer solution in between use.

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      all Coolers were not in cooling capacity. WIC 58.4, RIC 51.3F

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      open can of monster stored in RIC

    • Serious Priority (3 points)

      Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

      thawing raw beef stored on monster cans, above cooling soup.

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      employees donning gloves without washing hands

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      must cool soup, in Ice bath before placing in WIC , directly placing hot items in WIC will throw off temps. Not properly cooling off egg rolls before placing in Top hold

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

      Chopping knife stored in crevice of wall and RIC

    • Not serious Priority Foundation (2 points)

      Food thermometers provided and accessible

      thermometers not present in 2 of the three reach in coolers out of temp

    • Not serious Priority Foundation (2 points)

      Demonstrateion of knowledge by PIC

      too many criticals during inspection

    • Serious Priority (3 points)

      Contact RTE Products w/ Bare Hands

      bare hand contact with sandwiches, carrot mix

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

      Chopping knife stored in crevice in between uses

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

      no towels at the hand washing sink

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      personal drinks stored near food in RIC's

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      not practicing basic safety habits (hand washing, bare had contact, using gloves, understanding proper temps)