- In-use utensils, between-use storage
Observation: 1. Scoops were stored in bulk dry spices with the handles touching food. Moved at time of inspection. 2. Rice scoops were stored in standing water at time of inspection.
- Posting inspection reports
Observation: Most recent inspection report was not posted.
- Bare hand contact with ready to eat foods
Observation: Employee was observed touching ready to eat food with bare hands. Corrected with on-site education.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked meat was found on the counter cooling at room temp. Meat was put into smaller portions and moved to cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Walk in cooler condensing unit and fan covers are soiled.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen chicken and egg rolls were thawing at room temp on top of cooler. Items were cooked after observation.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink in Italian area did not reach 100*F.
- Material characteristics of non-food contact surfaces
Observation: Cardboard was being reused to line shelves in the back prep area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Employees were date marking 7 days after the date of preparation/opening. Corrected with on-site education.
- Plumbing system maintained in good repair
Observation: Far right faucet on the 3 hole sink has a leak.
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01/29/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: Ingredient rack by the prep sink, can rack, and walk in cooler racks (aluminum).
- In-use utensils, between-use storage
Observation: Observed scoop stored in chili flakes with handle touching food. If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in fan covers and ceiling vents have become soiled and must be cleaned.
- Sanitizers
Observation: Area had no sanitizer made during inspection. Must have sanitizer made during all operating hours.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw shell eggs stored above ready to eat sauces, and raw chicken stored above raw beef. Must store all ready to eat food above any raw product, and store all raw products in order of internal cooking temp.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed some items that were not date marked (pizza toppings, cracked eggs, and milk). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
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01/12/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must maintain wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Observed towels used to absorb moisture under sauce containers. Must not use a towel to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 3) Observed ice buildup in walk in freezer. Must remove ice buildup from condenser and sanitize area to prevent buildup of bacteria and contamination. All penetrations to outside must be sealed to prevent further buildup. 4) Area behind prep sink and aluminum rack has food debris. Must clean to prevent buildup of bacteria and contamination.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must maintain wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Observed towels used to absorb moisture under sauce containers. Must not use a towel to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 3) Observed ice buildup in walk in freezer. Must remove ice buildup from condenser and sanitize area to prevent buildup of bacteria and contamination. All penetrations to outside must be sealed to prevent further buildup. 4) Area behind prep sink and aluminum rack has food debris. Must clean to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must maintain wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Observed towels used to absorb moisture under sauce containers. Must not use a towel to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 3) Observed ice buildup in walk in freezer. Must remove ice buildup from condenser and sanitize area to prevent buildup of bacteria and contamination. All penetrations to outside must be sealed to prevent further buildup. 4) Area behind prep sink and aluminum rack has food debris. Must clean to prevent buildup of bacteria and contamination.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed open bags of ready to eat pizza toppings without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used in 24 hours.
- In-use utensils, between-use storage
Observed rice scoop stored in standing water by rice cooker. Must store rice scoop either in running water, hot water (>135*F), or in product with handle outside of the product.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
3 door prep cooler in Chinese area (Delfield) was observed @44*F. All potentially hazardous food must be maintained at 41*F or less. All potentially hazardous food (PHF) was removed at time of inspection. May not use cooler for storage of PHF until unit can maintain 41*F or less.
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12/18/2013 | Routine |
- Material characteristics of non-food contact surfaces
Observed tape on rice steamer lids. Must remove tape from lids.
- In-use utensils, between-use storage
1) Rice scoop was observed stored in water at room temp. Must store scoop in running water, temp controlled water, or in product with handle out of product. 2) Observed a bowl used for a scoop in vegetable mix. Must use a scoop with a handle, and the handle must be stored outside of the product.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed frozen beef and chicken sitting at 50*F and had become soft. May not allow frozen items to thaw completely at room temp. Must keep items under 41*F at all times. Corrected at time of inspection
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06/10/2013 | Routine |
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