- Observed an employee peeling raw shrimp and placing the shrimp directly onto a prep table during the time of inspection. The employee stated that they cleaned the table with soap and water but not sanitizer prior to peeling the shrimp. The raw peeled shrimp was voluntarily discarded by management. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils prior to use.
- Observed raw uncovered chicken being stored over cooked rice in the reach-in cooler during the time of inspection. Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing from cooked ready-to-eat food.
- Observed an employee wash their hands in the three compartment sink. Hand washing is to occur in the hand washing sink only, not the three compartment sink.
- Discontinue using a plate as a scoop for the rice. Provide a scoop (example: spoon) with a handle in rice containers.
- Ensure bulk bins have lids placed on them at all times.
- Observed several rodent droppings throughout the establishment during the time of inspection. The establishment currently receives monthly pest control service from D&D Pest Control and the last visit was 12/09/15.
- Observed several containers of sauces on the floor of the walk-in cooler during inspection. Ensure all food is stored at least six inches above the ground.
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12/11/2015 | 86 |
- Provide for all employees to wash/dry their hands properly. Male employee washed their hands with a glove on his hand then dried his hands on their clothes.A proper hand wash is to wash bare hands with soap and hot water for 20 seconds. Use a paper towel to dry hands. 229.163 (f) (2) (C) drying hands.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue allowing employees to drink from open containers in the food prep areas. Drinking containers shall be a cup, lid and straw. Observed 2 open drinking glasses in the prep area. Discontinue storing drinks on clean plates.
- Provide the proper documentation for bare hand contact. Observed a male employee touch a lime and lemon chicken with his bare hands.
- 1)Discontinue storing raw meat on top of items that are ready to eat. Raw chicken was placed on a shelf above the cream cheese and cabbage. 2)Discontinue storing chicken above beef. All food items shall be stored in the walk in cooler properly. Cover all food items in the cooler.3)Discontinue storing a pan of cut onions directly in a pan of cut cabbage. COS
- Provide for the hand washing sink to be supplied with paper towels at tll times. Kitchen hand sink did not have paper towels
- 229.165 (h) (2)thermometer available. Provide a working thermometer to be available at all times.
- Provide for all food contact surfaces of equipment to be in good repair, food grade and clean. Remove all chipped plates from the establishment, Replace the damaged cutting boards. Provide scoops with handles for all bulk bins. Discontinue using a plate as a scoop for the rice. Discontine storing food items directly in to go bags. All food items shall be stored in food grade containers.
- Provide for the current inspection report to be visible to the public at all times.
- Observed male employee wash their hands in the 3 compartment sink. Hand washing shall occur at the hand washing sink only.
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04/15/2015 | 72 |
- Provide for all employees to wash/dry their hands properly. Female employee performed a complete hand washing, but used a wash cloth to dry her hands off. Use a paper towel to dry hands.
- Discontinue storing jackets on the food rack. All personal equipment shall be stored in such a way as to not contaiminate food or food products. Discontinue allowing employees to drink from open containers. All drinking containers shall be spill proof with a lid and a straw. Open cup on the dry storage shelf.
- Discontinue storing raw meat on top of items that are ready to eat. Raw chicken was placed on a shelf above the cream cheese and cabbage. COS
- Provide for all hand sinks to have paper towels to be available at all times. The kitchen hand sink did not have paper towels. COS
- Provide for all surfaces of equipment to be clean and in good repair. The strainer needs to be in good repair. Provide for the inside of the deep freezer to be clean. Discontinue using a plate inside the rice. All scoops shall have a handle.
- Provide for the valid permit to be posted. Permit posted expired 10/31/14 Call 207-8732 for info on payment.
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11/06/2014 | 79 |
- All employees shall wash their hands properly with hot and cold running water for at least 20 seconds then dry hands with a paper towel. During this inspection no one was observed washing their hands. Employee came in from outside and continued to work.
- Discontinue allowing employees to drink from open containers. Drinking container shall be spill proof with a cup lid and straw. (2 open cups observed)
- Discontinue allowing employees to handle ready to eat food items with their bare hands without the proper documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. (employee was seen handling the white rice with a plate then scrapping off the extra with his bare hands, employee was seen cutting the lime with bare hands)
- discontinue storing raw shell eggs on top of food that is ready to eat. (eggs were stored over cooked chicken and sauce containers)
- Provide paper towels at the hand sink at all times.
- Discontinue using household pest control in the establishment. (Hot shot ant and roach) Pest control shall be commercial grade.
- 1)Provide for all food contact surfaces of equipment to be clean and sanitized and in good repair. (clean inside ice machine, reach in cooler racks, clean inside freezer. Provide scoops with handles for all bulk bin containers. Replace all damaged cutting boards and strainers.) 2)Discontinue using HEB bags to store food products. Food items shall be stored in containers that are smooth, easily cleanable, non absorbent. (raw meat was store directly in the HEB like bag)
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. (chicken and egg rolls in the walk in without a date mark)
- Provide for the prep line cooler to be repaired so that it holds food products at 41F or below. During this inspection the prep cooler is holding product at 50-52F. (chicken and beef) Ambient air temperature of this cooler is 46F. (These products were said to have just been cooked and will be iced down to hold the proper temperature)
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11/18/2013 | 66 |
- PHF must be held at or below 41 degrees F- cooked chicken at 55 degrees F.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as take food from cooking area to walk in, wipe hands on a shared dirty wiping cloth and return to serving line.
- 229.163 (n) (2) (C) contaminate surroundings. Employees may have a covered drink with a straw but must be stored away from food handling areas- observed an employee drinking from a covered drink with a straw but place drink back onto cutting board where vegetables were being cut.
- Label all foods removed from bulk containers and do not mix different brands in one container.
- Discontinue using shared wiping cloth to dry hands at hand sink.
- 229.164 (o) (7) (A) consume by date on prepared PHF is required.
- Provide soap and paper towels at hand sink at all times
- Discontinue using all chipped/broken utencils and containers. (ice scoop) Discontinue using dirty equipment/containers. (bulk food bins have build up of food debris.
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04/01/2013 | 69 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meat below cabage.
- 229.167 (e) (3) (A) no towels. Keep towels at handwashing sink.
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02/16/2012 | 93 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Hand sink being used as a dump & cleaning sink; steel wool observed in basin.
- Supply every handwashing sink with soap. Repair towel system so that clean towels are available to users.
- Clean and sanitize all equipment to be used for food storage, prep, or service. Cutting boards must have a smooth surface. Replace damaged cutting board.
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04/04/2011 | 86 |
- Employee did not wash hands between handling different PHF's such as chicken to shrimp.
- Employee washing utensils in hand sink.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination; when going from one PHF to another such as cutting up raw chicken then cutting up shrimp with same knife/scoop. Cups and bowels with food & dirt residue on them; observed in use and being left buried under flour in the bulk bins.
- PHF's in walk in cooler without date labels.
- Air gap on ice machine is not present. Foot activated hand washing faucet is not installed correctly; hot water was turned off.
- Hand washing facility is blocked.
- Hand wash station has no paper towels. No soap at the hand washing sink.
- Active wearwashing at hand washing sink and 3 compartment sink; only the soap compatment was setup properly.
- No visable thermometers in cold holding units.
- Ice scoops, knives, food scoops, & food spoons lying on dirty non-food contact surfaces. Plates with food residue on them.
- Most recent graded inspection report must be posted in customer view.
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05/07/2010 | 57 |
- Observed an employee inadequately wash hands before beginning to prepare food. Employee quickly ran hands through water then dried hands with a dirty towel. Observed that employees were not washing hands when changing tasks. Provide for employees to wash hands when changing tasks and before handling food for at least 20 seconds with warm water and soap. Hands should be dried with a single use paper towel or air drying machine.
- Observed employee pick up a piece of brocoli on the floor while cutting it, and then place it back in the pile of brocoli that was going to be cooked and served. Discontinue this practice.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Observed that there was no air gap between drain pipe of ice machine and floor drain. Provide for there to be an air gap between the drain pipe and floor drain that is at least twice the diameter of the drain pipe.
- Observed that there was a broken scoop inside bulk rice bin. Food contact equipment must be in good repair
- Observed that scoop inside bulk flour bin was caked with flour. Provide for all scoops inside bulk bins to be cleaned regularly.
- Observed that the bin that the fried rice was stored in was cracked. Food contact equipment must be in good repair
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Inside of ice machine was in unsanitary condition. Provide for the ice machine to be cleaned more regularly.
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02/04/2010 | 79 |
| No violation noted during this evaluation. | 05/26/2009 | 94 |
| No violation noted during this evaluation. | 12/11/2008 | 77 |
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