- Cleanliness of Hands and Exposed Portions of Arms (46.131)
Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used. Warm water observed not present at prep area hand washing sink.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Paint bare wood food storage shelves inside walk-in/rear prep areas.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. Provide thermometer at walk-in cooler.
- Frequency of Cleaning Cooking & Baking Equipment & Microwave Ovens (46.713)
Two sink stoppers observed not present st hand washing sink.
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
Broom/pan observed stored on ground. Provide rack for storing cleaning equipment.
|
09/22/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. An employee, Shao Hua Ming who passed servsafe exam on 08/08/2010 observed present. He is currently on the process of obtaining city food safety certificate.
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees. Policy is written in chinese language and not available in English.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Prep area food was held at 43.8 degrees F rather than 41 degrees F or below as required.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Paint bare wood food storage shelves.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. Provide thermometer at walk-in cooler.
- Wiping Cloth Air Drying Locations (46.772)
Moist wiping cloths observed lying on food equipment and not stored in sanitizing solution.
- Lighting Intensity (46.943)
Lights in the prep area/inside walk-in cooler are not shielded from breakage. Observed missing light bulbs in rear storage area.
|
08/10/2010 | Regular |
| No violation noted during this evaluation. | 08/09/2010 | Regular |
- Duties of the Person in Charge (46.102)
The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. Currently no employee is either servsafe or city food safety certified.
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Observed uncovered foods stored inside prep area reach-in refrigerator.
- In-Use Utensils & Between Use Storage (46.302)
Food dispensing utensil in the prep area observed in direct contact with food and not having handle stored above the top of the food.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Potentially hazardous food was held at 44.3 degrees F rather than 41 degrees F or below as required. Food ordered stored in another cooling unit.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. Provide where missing.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Equipment in Good Repair & Proper Adjustment (46.671)
Barewood storage shelves, crates for elevation, non standard bulk food containers observed.
- Water Temperature & Pressure when Hot Water is Used for Sanitizing in Mechanical Warewashing (46.675(d)(e))
Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was less than 50 ppm, and not 50-100 ppm as required. Warewasher failed strip test. Establishment has an active 3-basin sink. Establishment ordered not to wash/rinse/sanitize at mechanical warewasher.
- Design, Construction & Installation of Approved System & Cleanable Fixtures (46.822(a) & 46.862(a))
Catch basin sink under prep sink observed clogged.
- Community or Individual Facility for Disposal of Refuse & Recyclables (46.886)
Garbage grinder observed out of order.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Employee toilet room observed not self closing.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sink in the prep areas to remind food employees to wash their hands.
- Lighting Intensity (46.943)
Rear storage area needs lighting.
|
08/06/2010 | Regular |
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