- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Hair is improperly restrained
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
|
10/08/2015 | Re-Inspection | Hand wash sink has been repaired and soap, paper towels and hand wash sign are available. Many personal belongings have been removed, efforts are being made to clean area and remove said items. Although flies are present at time of inspection, flies not excessive. Recyclables have been removed. Appointment has been made to service hood and inspect ansul system. Discussed fly swatter and fly strip usage. Efforts to improve facility were observed. |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Hair is improperly restrained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
09/29/2015 | Inspection | -HOT HOLDING TEMPERATURES ADEQUATE
-FOOD THERMOMETER AVAILABLE
-SANITIZER AVAILABLE
-FACILITY DOES NOT APPEAR TO HAVE A GREASE TRAP
-FOOD SUPPLIER IS Y&W TRADING
-DISCUSSED OBTAINING NEW THERMOMETERS FOR REFRIGERATION UNITS |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/15/2014 | Re-Inspection | FLOORS CLEANED UNDER AND AROUND EQUIPMENT. DISCUSSED ABOVE VIOLATIONS-SOME REPEAT. SANITIZER AVAILABLE. FOOD TEMPERATURES ADEQUATE |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non food contact surfaces of equipment not clean
|
04/08/2014 | Inspection | -DISCUSSED CLEANING FACILITY, FIXING SCREEN DOOR, DUMPING MOP WATER, CLEANING HOODS AND COOLING FOODS |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
|
08/02/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/05/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
01/29/2013 | Inspection | 8A FOOD STORED ON FLOOR IN WALK IN FREEZER
10A TIN CANS REUSED TO STORE FOOD PRODUCTS
15B VENTILATION OVER COOK / WOK AREA UNCLEAN
15A FLOOR IN WALK IN COOLER UNCLEAN
11D SHELVING IN WALK IN COOLER UNCLEAN |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Insects, rodents present
|
09/27/2012 | Inspection | 6A THREE CHICKEN BONE PIECES FOUND AT 85 DEGREES F ON GRILL LINE FOR EXCEEDED TIME LIMIT (CORRECT: 3 CHICKEN BONE PIECES VOLUNTARILY DISCARDED BY OPERATOR)
8A CLOTH FOOD COVERS UTILIZED IN WALK IN FREEZER
15A FLOOR IN WALK IN COOLER AND FREEZER UNCLEAN
14A EXCESSIVE FLIES PRESENT IN FACILITY
14B SCREEN DOORS NOT UTLILIZED
15A FLOOR IN KITCHEN UNCLEAN |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
04/16/2012 | Inspection | 6A CHICKEN BONE BROTH HELD AT 123 DEG F FOR LESS THAN 2 HOURS (CORRECTED: CHICKEN BONE BROTH REHEATED TO 165 DEG F AND TO BE HELD AT 140 DEG F OR ABOVE)
12E FAUCET ON HANDWASH SINK UNCLEAN
12E SOAP MISSING IN PATRON RESTROOM (CORRECTED: DISPENSER INSTALLED)
15A FLOOR IN WALK IN / FREEZER / COOLER UNCLEAN |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
12/02/2011 | Inspection | 12C-HANDWASHING SINK FAUCENT INACCESSBILE
15A-FLOOR IN WALKIN COOLER UNCLEAN. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
04/04/2011 | Inspection | 15A SIDES OF COOLER UNCLEAN NEAR DEEP FRYER. FLOOR IN WALKIN FREEZER UNCLEAN.
8A ONE BAG OF CARROTS STORED ON FLOOR (CORRECTED)
11D TOP OF SMOKER AND BROILER UNCLEAN
12E SOAP MISSING NEAR KITCHEN HANDWASH SINK
16 CPR STATION NOT POSTED |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
03/22/2011 | Inspection | 7A 5LB POT OF CHICKEN NECKS AND 3 GAL OF CHICKEN STOCK AT 62' F FOR LESS THAN 1 HOUR(CORRECTED:CHICKEN NECKS AND STOCK HEATED TO 185'F)
5A 15LBS OF CUT RAW CHICKEN AT 49'F FOR LESS THAN 1 HOUR(CORRECTED: 15LBS OF CUT RAW CHICKEN PLACED UNDER DIRECT REFRIGERATION)
5C 1 PAN OF RAW CHICKEN AT 2LBS AT 65'F FOR GREATER THAN NECESSARY PREP TIME(CORRECTED: 1 PAN 2LBS OF RAW CHK VOLUNTARILY DENATURED AND DISCARDED)
5B 1 TRAY OF 10LBS FRIED CHK AT 85'F FOR LESS THAN 1 HR(CORRECTED: 10LBS OF FRIED CHK DIVIDED INTO PANS 4IN. DEEP & PLACED UNDER DIRECT REFRIGERATION)
2E PRODUCT STEM THERM. NOT UTILIZED TO MONITOR FOOD TEMPS(CORRECTED:PROPERLY CALIBRATED THERM TO BE USED)
11D SIDES OF COOLER NEAR DEEP FRYERS UNCLEAN
15A FLOOR UNDER FOOD SERVICE EQUIP UNCLEAN. FLOOR UNDER FOOD STORAGE SHELVING UNCLEAN. WALLS AND DOOR IN RESTROOM UNCLEAN.
11C RANGE/WOK SURFACES UNCLEAN, SMOKER UNIT UNCLEAN
3B FOOD SERVICE WORKER DID NOT PROPERLY WASH HANDS BETWEEN TASKS
10B FLOOR IN WALKIN COOLER AND FREEZER UNCLEAN. OUTSIDE SURFACE OF DELI COOLER UNCLEAN
8A FOOD STORED ON FLOOR IN WALKIN FREEZER(FOOD VOLUNTARILY DISCARDED BY OPERATOR)
1 BIN OF FLOUR STORED UNCOVERED IN KITCHEN(CORRECTED:COVER REPLACED)
8E THERM MISSING IN DELI COOLER AND UPRIGHT COOLER
12C SINK IN RESTROOM UNCLEAN
12E PAPER TOWELS MISSING IN RESTRM(CORRECTED) |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
12/22/2010 | Inspection | 15A-FLOOR UNCLEAN IN WALKIN COOLER/FREEZER |
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Non food contact surfaces of equipment not clean
|
09/02/2010 | Inspection | 11D-TWO VENTILATION FANS UNCLEAN
11C-BLADE OF CAN OPENER UNCLEAN
14A-SEVERAL FLIES PRESENT
8A-FOOD STORED ON FLOOR IN KITCHEN(CORRECTED)
15A-FLOOR IN KITCHEN UNDER EQUIPMENT UNCLEAN. FLOOR INSIDE WALK IN COOLER UNCLEAN. FLOOR DRAIN UNCLEAN.
10A-FOOD STORAGE SHELVES UNCLEAN INSIDE WALK IN COOLER
15D-LINEN (APRONS) STORED ON FOOD PRODUCT INSIDE WALK IN COOLER(CORRECTED) |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
01/21/2010 | Inspection | 4A-ONE BOTTLE OF DISHSOAP (AJAX) AND ONE GALLON, CONTAINER OF FULL STRENGTH BLEACH STORED NEXT TO AN OPEN CONTAINER (BOWL) OF COOKED CHICKEN (APPROX. 2 LBS.) STORED ON DRAINBOARD OF 3 BAY SINK. (CORRECTED: 1 BOWL OF COOKED CHICKEN VOLUNTARILY DISCARDED)
11C-BLADE OF CAN OPENER UNCLEAN. (CORRECTED)
12C- MOP SINK NOT ACCESSIBLE (CORRRECTED)
15A-FLOOR DRAIN UNCLEAN (CORRECTED)
15B-RESTROOM VENTILATION FILTER UNCLEAN (CORRECTED)
8A-FOOD PRODUCT STORED ON THE FLOOR INSIDE WALK IN COOLER. (CORRECTED)
10A-FOOD STOREAGE SHELVES UNCLEAN INSIDE WALK IN COOLER
12E-EMPLOYEE HANDWASH SINK MISSING PAPER TOWELS. (CORRECTED)
12C-2 GREASE TRAPS UNCLEAN (CORRECTED) |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
10/07/2009 | Inspection | 11C-BLADE OF CAN OPENER UNCLEAN (CORRECTED)
12C-MOP SINK NOT ACCESSIBLE (CORRECTED)
15A-FLOOR DRAIN UNCLEAN
15B-RESTROOM VENTILATION FILTER UNCLEAN |
- Hair is improperly restrained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
04/27/2009 | Re-Inspection | 6A-ONE LARGE BOWL OF CHICKEN STOCK AT 105 DEGREES FARENHEIT ON GRILL AREA FOR GREATER THAN TWO HOURS (CORRECTED: CHICKEN STOCK VOLUNTARILY DISCARDED) ONE CONTAINER OF COOKED CHICKEN AT 85 DEGREES FARENHEIT ON FOOD STORAGE SHELF FOR AN UNKNOWN AMOUNT OF TIME. (CORRECTED: CHICKEN VOLUNTARILY DISCARDED)
11B-SANITIZING SOLUTION UNAVAILABLE(CORRECTED)
9C-FOOD SERVICE WORKERS LACK HAIR RESTRAINTS (CORRECTED) |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
04/16/2009 | Inspection | 2E-PRODUCT STEM THERMOMETER NOT USED TO EVALUTAT EPOTENTIALLY HAZARDOUS FOOD TEMPERATURES DURING HOLDING, (CORRECTED: PRODUCT STEM THERMOMETER UTILIZED)
6A-ONE METAL CONTAINER OF COOKED CHICKEN ON FOOD PREPARATION COUNTER AT 62 DEG. FOR TWO HOURS. (CORRECTED: CHICKEN VOLUNTARILY DENATURED AND DISCARDED. FOUR CARDBOARD BOXES FULL OF COOKED CHICKEN HELD INKITCHNE AT 98 DEG. FOR AN UNDETERMINED AMOUNT OF TIME (CORRECTED: CHICKEN VOLUNTARILY DENATURED AND DISCARDED)
15A-FLOOR UNCLEAN IN KTICHEN AN INSIDE WALK IN COOLER
11C-OUTSIDE OF ALL COOLERS AND FREEZER UNCLEAN. SHELVE UNCLEAN INSIDE WALK IN COOLER
11C-OUTSIDE AREA OF TWO INOPERABLE COOELRS UNCLENA. BLADE OF CAN OPENER UNCLEAN.
15C-EMPLOYEEC LOTHING STORED ON FOOD PRODUCT IN KITCHEN
11B-WIPING CLOTHS SOTRED OUTSIDE OF SANITIZING SOLUTION
10A-ABSORBANT CLOTH IMPROPERLY UTILIZED TO LINE COOKED FOOD IN CONTAINERS INSIDE COOLER
12C-THREE BAY SINK AND FOOD PREPARATION SINK UNCLEAN/ GREASE TRAPS UNCLEAN
8A-FOOD PRODUCT STORED ON THE FLOOR IN KITCHEN.
12D-TOILET UNCLEAN IN CUSTOMER RESTROOM
11D-COMPRESSOR ON FOOD STORAGE COOLER UNCLEAN WITH SIGNIFICANT DIRT BUILDUP
10A-CUTTING BOARD NOT CLEANABLE NOT: SIGNIFICANT DAMAGE TO IN USE CUTTING BOARD OBSERVED (DISCARDED)
10B-DRY FOOD STORAGE SHELVES IMPROPERLY LINED WITH UNCLEAN CARDBOARD |
- Hair is improperly restrained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
|
12/12/2008 | Inspection | 11C-FOOD STORAGE SHELVES UNCLEAN INSIDE WALKIN COOLER.
11D-THREE BAY SINK UNCLEAN
9C-HAIR RESTAINTS NOT UTILIZED BY FOOD SERVICE WORKER.
11B-WIPING CLOTHS STORED OUTSIDE SANITIZING SOLUTION. |
- Non food contact surfaces of equipment not clean
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
09/24/2008 | Re-Inspection | 5A-ONE CONTAINER OF RAW SHELL EGGS STORED ON FOOD COUNTER AT 82 DEG. FOR GREATER THAN TWO HOURS. (CORRECTED: EGGS VOLUNTARILY DISCARDED)
10B-OUTSIDE AREA OF DELI CAN COKE COOLER UNCLEAN
11D-3 BAY SINK NOT PROPERLY CLEANED
15A-FLOOR DRAINS NOT PROPERLY CLEANED
11B-WIPING CLOTHS STORED ON FOOD STORAGE SHELF
8F-THAWING OF RAW MEAT OBSERVED IN SINK
12C-FOOD PREAPARATION SINK HAS LEAK
15D-MOP BUCKET STORED WITH UNCLEAN WATER |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
09/17/2008 | Inspection | 5A-ONE CONTAINER OF COOKED CHICKEN ON FOOD PREPARAITON COUNTER AT 67 DEG. FOR LESS THAN TWO HOURS. (CORRECTED: CHICKENPLACED UNDER DIRECT RERIGERAITON)
6A-ONE LARGE BOWL OF CHICKEN STOCK ON GRILL AT 105 DEG. FOR GREATER THAN TWO HOURS. (CORRECTED: CHCIKEN STOCK VOLUNTARILY DISCARDED)
10B-UNCLEAN ALUMINUM FOIL LINIG STOVE AND DEEP FRYER IN KTICHEN.
10B-OUTSIDE AREA OF COKE COOLER LINED WITH UNCLEAN ALUMINUN FOIL ABOVE DEEP FRYER
8A-FOOD (BEVERAGE) IMPROPERLY STORED ON THE FLOOR IN KITCHEN
11C-BLADE OF CAN OPENER UNCLEAN
12C-THREE BAY SINK HAS EXCESSIVE FOOD BUILDUP
13A-FULL WASTE CONTIANER LACK COVER. OUTSIDE AREA OF WASTE CAN HAS EXCESSIVE FOOD BUILDUP
8A-FOOD PRODUCT STORED ON THE FLOOR INSIDE FREEZER
10A-FOOD STORAGE SHELVES IMPROPERLY LINED WITH UNCLEAN CARDBOARD INSIDE WALK IN COOLER
15A-FLOOR DRAIN NOT CLEAN IN KITCHEN |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
06/05/2008 | Inspection | 15A-FLOOR UNCLEAN UNDER EQUIPMENT IN KITCHEN
11B-WIPING CLOTHS IMPROPERLY STORED ON KITCHNE EQUIPMENT
114B-BACK KITCHEN DOOR IN DISRPEPARI
11D-FAN UNCLEAN IN KITCHEN |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper thawing procedures used
|
02/20/2008 | Inspection | 8F-OBSERVED IMPROPER THAWING OF RAW SHRIMP IN BUCKET ON KITCHEN COUNTER
8A-RAW BEEF COVERED WITH UNCLEAN APRON INSIDE WALK IN COOLER. FOOD UNCOVERED INSIDE WALK IN COOLER. FOOD ON FLOOR INSIDE WALK IN COOLER.
15A-FLOOR UNCLEAN ISNIDE WALK IN COOLER. FLOOR DRAIN UNCLEAN IN KITCHEN
11B-WIPING CLOTHS STORED OUTSIDE OF SANITIZING SOLUTION. |
- Hair is improperly restrained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
02/04/2008 | Re-Inspection | 11B-WIPING CLOTHS STORED OUTSIDE OF SANITIZING SOLUTION (CORRECTED)
11C-BLADE OF CAN OPENER UNCLEAN (CORRECTED)
9C-EMPLOYEE HAIR RESTRAINT NOT UTILIZED (CORRECTED) |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
01/15/2008 | Inspection | 6A-TWO CONTAINERS OF FRIED RICE STORED ON KTICHEN COUNTER AT 98 DEG FOR GREATER THAN TWO HOURS. (CORRECTED: FRIED RICE VOLUNTARILY DISCARDE). ONE LARGE PLASTIC BIN OF COOKED PORK STORED ON KITCHEN TABLE AT 77 DEG. FOR GREATER THAN TWO HOURS (CORRECTED: PORK VOLUNTARILY DISCARDED). ONE LARGE BOWL OF COOKED CHICKEN IN WTER AT 128 DEG. FOR LESS THAN TWO HOURS (CORRECTED: CHICKEN RE-HEATED TO 165 DEG. AND PROPERLY HELD AT 140 DEG.)
4A-ONE CAN OF SUPER CLEAN MUTI-PURPOSE CLEANER STORED NEXT TO MESQUITE SEASONING ON FOOF STORAGE SHELF. (CORRECTED: CLEANER PLACED IN CHEMICAL STORAGE AREA). ONE CAN OF COMET CLEANER STORED NEXT TO SOY SAUCE ON FOOD STORAGE TABLE. (CORRECTED: COMET CLEANER PROPERLY PLACED IN CHEMICAL STORAGE AREA)
12C-FLOOR DRAIN PLUGGED WITH SIGNIFICANT FOOD DEBRIS IN KITCHEN.
11B-WIPING CLOTHS STORED OUTSIDE OF SANITIZING SULUTION
8A-FOOD PRODUCT UNCOVERED IN FACILITY KITCHEN AND INSIDE TWO DOOR COOLER
10B-UNCLEAN ALUMINUM FOIL FOUND LINING STEAMER UNIT, FOOD EQUIPMENT STORAGE SHELF, WALK IN COOLER FOOD STORAGE SHELVES, FOOD STORAGE TABLES
15D-EMPLOYEE LINENS ON FOOD STORAGE SHELF IN KITCHEN
8F-IMPROPER THAWING OF RAW SCALLOPS AN DRAW CHICKEN OBSERVED ON KITCHEN COUNTER (CORRECTED: ALL FOOD PRODUCT PLACED INSIDE WALK IN COOLER)
12E-EMPLOYEE HANDWASH SINK NOT ACCESSIBLE. PAPER TOWELS MISSING AT EMPLOYEE HANDWASH SINK.
11C-CAN OPENER BLADE AND UNIT UNCLEAN.
11B-SANITIZING SOLUTION UNCLEAN |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/26/2007 | Inspection | 15A-FLOOR UNDER FRYERS UNCLEAN
8F-IMPROPER THAWING OBSERVED ON COUNTER (CORRECTED)
14B-FLY STRIPS IMPROPER PLACED ABOVE FOOD PREPARATION AREA (CORRECTED) |
| No violation noted during this evaluation. | 04/23/2007 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
04/09/2007 | Inspection | 1D-2 CANS WITH SEVERE DENTS FOUND ON FOOD STORAGE SHELVES (CORRECTED: CAN REMOVED FROM SHELF AND PROPERLY LABLED ""DO NOT USE)
5A-ONE CONTAINER OF GARLIC IN OIL AT 60 DEG. ON FOOD STORAGE COUNTER FOR LESS THAN 2 HOURS. (CORRECTED: GARLIC IN OIL PLACED UNDER DIRECT REFRIGERATION)
12E-HANDWASH WASH SINK INACCESSIBLE. MISSING SOAP & PAPER TOWELS
8A-FOOD UNCOVERED IN WALK IN COOLER, WALK IN FREEZER AND DELI COOLER |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
11/27/2006 | Re-Inspection | 8A-FOOD PRODUCT UNCOVERED IN COOLER. (CORRECTED) |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
11/14/2006 | Inspection | 5A-TWO CONTAINERS OF COOKED EGG ROLLS ON FOOD PREPARATION TABLE AT 98 DEF. FOR LESS THAN TWO HOURS (CORRECTED: EGG ROLLS PLACED UNDER DIRECT REFRIGERATION)
2E-PRODUCT STEM THERMOMETERS NOT USED TO EVALUATE FOOD PRODUCT TEMPERATURES (CORRECTED: FOOD PRODUCT STEM THERMOMETERS USED AFTER INTERVIEW TO EVALUATE FOOD TEMPERATURES)
8A-FOOD PRODUCT UNCOVERED INSIDE WALK IN COOLER. FOOD PRODUCT ON FLOOR IN KITCHEN
8A-FOOD PRODUCT STORED ON THE FLOOR INSIDE WALK IN COOLER AND WALK IN FREEZER |
Restaurant representatives - add corrected or new information about Lins China King, 524 Genesee Street, Chittenango, NY 13037 »