| No violation noted during this evaluation. | 11/25/2014 | Regular |
| No violation noted during this evaluation. | 11/04/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
05/02/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
05/02/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all employees. Forms 1a, 1b provided in english, spanish, and chinese at inspection may be used as a template.
- Outer openings are protected
Repair screen door to prevent entrance by pests.
- Handwashing signage
Post handwashing signs to each handsink. Signs are available free in several languages free at www.profoodsafety.org
- Roasts held at a temperature of 130°F or above
Turbo Air refrigerator running 44 gegrees at inspection. Crab rangoons measured 46.3 degrees. Discard all potentially hazardous foods service unit. Corrected at time of inspection
- Foods are cooled using appropriate methods
Cooling large quantity of fried chicken pieces in cardboard box. Use rapid cooling methods to facilitate cooling from 135-70 degrees then from 70-41 not to exceed 4 more hours. use on of the rapid cooling methods shown on the informational sheet for rapid cooling techniques provided at inspection.
|
04/23/2013 | Routine |
- Handwashing signage
Post handwashing signs to each handsink. Signs are available free in several languages free at www.profoodsafety.org
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health reporting policy and document training of all employees. Forms 1a, 1b provided in english, spanish, and chinese at inspection may be used as a template.
- Roasts held at a temperature of 130°F or above
Turbo Air refrigerator running 44 gegrees at inspection. Crab rangoons measured 46.3 degrees. Discard all potentially hazardous foods service unit. Corrected at time of inspection
- Foods are cooled using appropriate methods
Cooling large quantity of fried chicken pieces in cardboard box. Use rapid cooling methods to facilitate cooling from 135-70 degrees then from 70-41 not to exceed 4 more hours. use on of the rapid cooling methods shown on the informational sheet for rapid cooling techniques provided at inspection.
- Outer openings are protected
Repair screen door to prevent entrance by pests.
|
04/23/2013 | Routine |
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