All temperatures taken internally.
Hand washing after touching raw meat was discussed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in dry storage.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Both hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the walk-in cooler, reach-in refrigerators gaskets, and the chest freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located near the cook line is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rice cooker preventing its use.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatorynear the cook line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near the cook line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Cook line lights were not on during time of inspection.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls throughout noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
10/27/2015 | Routine | |
All temperatures taken internally.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Duck in the walk-in cooler is not being covered. Food next to the make table not covered.
Correction: Cover all food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil near the wok is at 83°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Both hand sinks are in need of a new seal.
Correction: Replace seal.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>gaskets on several coolers
>>WIC door soiled to the touch
>>exterior of cooking equipment in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed bowls being wet stacked.
Correction: Allow to dry before stacking dishware.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Both hand sinks are being blocked.
Correction: Maintain a clear path to the hand sinks.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand sink near the wok.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand sink near the wok.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls are in need of cleaning throughout the kitchen.
Correction: Clean as needed.
|
03/17/2015 | Routine | |
All temperatures taken internally. One gasket was torn on the chest freezer.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Non-Food Contact Surfaces
Observation: Racks in cold holding units are starting to corrode.
Correction: Repair/replace
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near the stove is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Screen door has openings on the seem of the mesh screen.
Correction: Repair
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink near the stove
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink near the stove.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
10/16/2014 | Routine | |
All temperatures are internal unless otherwise noted
This is a risk factor inspection to see facility and equipment issues, see last inspection
Make sure ice scoops are stored handle up at bar
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Insulation exposed on lid of chest freezer
Correction: Cover to prevent fall into food
|
09/20/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: following issues observed walk-in fridge
>>multiple foods stored uncovered
>>raw chicken stored over ready-to-eat foods
Correction: cover all foods unless cooling and store raw products below ready-to-eat foods.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop bar ice bin not handle up.
Correction: store handle up to prevent contamination of ice.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking handsink by back door moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>chest freezer lid
>>racks rusted walk-in
>>multiple fridge door gaskets heavily stained
>>multiple prep table bases rusted
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: carbon build-up stove top
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>side of deep fry
>>top of broiler
>>exterior of WOK
>>exterior of stove
>>table base under microwave
>>bins with floor
>>can opener
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: Handsink right of WOK leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Screen back door has holes.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor rusted walk-in fridge
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind cookline
>>floor under make table
Correction: clean
|
04/03/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: There is an uncovered employee beverage being stored at the steam table.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw. They must be stored away from food and equipment.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens are being used to rest serving utensils at the steam table.
Correction: Replace with equipment that is durable, smooth, easy to clean, and non absorbable.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: There are multiple bags of food being stored on the floor of the walk in freezer.
Correction: Store all food 6 inches or more off the floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There are multiple containers of food in the walk in refrigerator that aren't labeled.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Wood, Use Limitation
Observation: The wooden cutting board surface at the prep line has deteriorated.
Correction: Replace. All equipment should be durable, smooth, easy to clean, and non absorbable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The shelving units in the walk in refrigerator is rusted.
>> The lower shelving areas of multiple prep tables are rusted.
>> The interior lid of the chest freezer is damaged.
Correction: Repair or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: There are multiple single use containers being reused through out the facility.
Correction: Replace. Single use containers are to be used one time only and discarded.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are dirty:
>> The interior of the fryer cabinetry.
>> The top of the roaster.
Correction: Clean.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The wok line hand sink is installed behind the large rice cooker.
Correction: In the event in a change of ownership, a handsink must be installed so that it is convenient for all employee's.
- Outer Openings - Protected (repeated violation)
Observation: The screen door in the kitchen is not self closing.
Correction: Repair. Entrance and exit doors must be self closing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor area between the wok line and fryer cabinetry has a heavy accumulation of grease and old food.
Correction: Clean.
|
12/05/2012 | Routine | |
All temperatures are internal unless otherwise noted. Cleanliness has greatly improved.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: 1 employee observed eating candy in the dish washing area.
Correction: Employee's should eat in a designated area away from food and eqipment.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens are being used to rest serving utensils at the hot holding table.
Correction: Replace with equipment that is smooth, easy to clean and non absorbable such as rubber bar mats.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Multiple food items in the walk in refrigerator are not labeled with a use by or discard date.
Correction: Label all Ready to Eat foods with a use by or discard date.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The shelving in the walk in refrigerator is rusted.
>> The walk in refrigerator gasket is damaged.
>> The lower shelves on the prep table are rusted.
>> There is excessive ice build up on the interior of the chest freezer.
Correction: Repair damaged equipment.
Defrost the chest freezer.
- Equipment - Cutting Surfaces
Observation: The round cutting board at the prep line is heavily scored.
Correction: Resurface or replace.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The handwashing sink at the Wok line is not easily accessible to employees.
Correction: In the event in a change of ownership, a handwashing sink must be installed so that it is accessible by all employees.
- Outer Openings - Protected
Observation: The back screen door is not self closing.
Correction: Repair door so that it is self closing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are dirty:
>> The floor under the 3 compartment sink.
>> The floor under the Wok line.
Correction: Clean.
|
08/23/2012 | Routine | |
All temperatures are internal unless otherwise noted. Cleanliness has improved. Continue to focus on cleaning, paying particular attention to areas under and behind equipment.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens are being used to rest cooking utensils.
Correction: Replace linens with rubber mats or other device constructed so that it is smooth, easy to clean and non absorbable.
- Food Storage - Clean and Dry Location
Observation: 2 bags of meat were being stored on the freezer floor.
Correction: Keep all food 6 inches or more off the floor.
- Thawing (corrected on site)
Observation: Frozen shrimp was being thawed in a container of water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
>> The walk in refrigerator gasket is torn.
>> The shelving unit in the walk in is rusted.
>> The interior lid of the chest freezer is damaged.
>> The lower shelf on the table adjacent to the sink is rusted.
>> The shelf below the grill is rusted.
Correction: Repair or replace.
- Equipment - Cutting Surfaces
Observation: The cutting board being used at the bar is heavily scored and stained.
Correction: Resurface or replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple single use manufacturer containers were being reused to store food.
Correction: Discontinue the use of manufacturer's containers for food storage. Use containers constructed of durable material that is smooth, easy to clean and non absorbable.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces were found with heavy accumulation of grease and old food debris:
>> The interior of the fry cabinetry.
>> The top of the roaster.
>> The gasket of the chest freezer.
Correction: Clean.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The handwashing sink behind the rice cooker is difficult to access.
Correction: All handwashing sinks must be accessible for employees. In the event in a change of ownership, the handwashing sink behind the rice cooker has to be relocated.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on a wooden pallet.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
|
06/13/2012 | Routine | |
All temperatures are internal unless otherwise noted. Continue cleaning efforts and pest control operations.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee in kitchen observed eating candy.
Correction: Employee's are not to eat while in the food prep area.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens are being used to rest cooking utensils.
Correction: Replace with rubber bar mats.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple single use containers being re-used.
Correction: SIngle use items are to be used once and discarded.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following surfaces are not clean:
>> Interior of the fry cabinetry.
>> The chest freezer gaskets.
>> The table top can opener.
Correction: Clean.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: The handsink behind the rice cooker is not readily accessible.
Correction: In the future a change of ownership will require a handwashing sink installed that is readily accessible to all employee's.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities were found in poor repair:
>> The walk in refrigerator floor is rusted.
>> The floor under the hot holding unit has heavy scaling.
Correction: Repair.
- Mops - Drying Mops (repeated violation)
Observation: The mops are not hung to dry.
Correction: Mops must be freely hung so they are allowed to completely air dry.
- Pests - Controlling Pests* (repeated violation)
Observation: Multiple live roaches observed in the kitchen and dining area in different life cycles.
Correction: Continue post control operations and ongoing cleanliness efforts.
|
05/04/2012 | Routine | |
All temperatures are internal unless otherwise noted. Inspector stressed to operator that the facility needs to be cleaned and the pest control operator needs to be contacted to apply chemicals or traps. There are multiple repeat violations on this inspection and the operator was notified that a Notice of Violation can be issued if the facility continues to do poorly on the inspections.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Whole cooked chickens in the walk in refrigerator were not covered.
Correction: Cover prepared foods with a food grade cover in the walk in refrigerator.
- Food Storage Containers - Identified with Common Name of Food
Observation: The bulk food storage containers in the dry store room are not labeled.
Correction: Clearly label all bulk food storage containers.
- Linens and Napkins - Use Limitation
Observation: Linens are being used at the prep table to rest serving utensils.
Correction: Replace with rubber bar mats.
- Wood, Use Limitation
Observation: Bamboo handled utensils are being used at the cook/wok line.
Correction: Replace with utensils that are durable, smooth, easy to clean and non absorbable.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The cook line hand sink is not sealed to the wall.
The utility sink caulking is corroded. The sink adjacent to the 3 compartment sink is not sealed to the wall.
Correction: Seal all sinks to the walls they are joined to.
- Equipment and Utensils - Good Repair and Calibration
Observation: Both sides of the upper area of the ice machine are missing and there is heavy corrosion and scaling on the exterior surfaces.
Correction: Replace sides and have ice machine repaired.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Multiple single use containers throughout the facility are being re-used.
Correction: Use single service containers and utensils one time and then discard.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The table top meat slicer has old food particles on it's surfaces.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following surfaces are not clean:
>> The top of the roaster.
>> The vent hood at the cook line is heavily soiled with grease.
>> The sides of the fry cabinetry and wok line stove have old food/grease build up.
>> The stove/wok line drip trays.
>> The interior of the fry cabinetry.
>> The interior of the chest freezer
>> Shelving below the main cook line.
>> The table top can opener.
>> Areas behind and under the stove/wok line.
>> Area under ice machine and dishline table.
Correction: The entire food prep area needs a deep cleaning.
- Critical: Handwashing Lavatory*
Observation: The handwashing sink at the cook line is behind the rice cooker and is not readily accessible.
Correction: In the future, change of ownership will require a handwashing sink to be installed so that it is readily accessible to all employees.
- Refuse - Covering Receptacles (repeated violation)
Observation: The side door to the dumpster was open.
Correction: Keep dumpster doors/lids closed at all times.
- Outer Openings - Protected
Observation: The back door has gaps around it's frame and does not close completely.
Correction: Repair back door to ensure that it has no gaps and it closes completely.
- Physical Facilities in Good Repair
Observation: The following physical facilities were found in poor repair:
>> The floor at the entrance to the walk in.
>> The walk in floor is rusted.
>> Floor under the hot holding unit is rusted and has heavy scaling.
>> Dry storage shelving has deteriorated paint.
>> Flooring around the men's room toilet is heavily corroded.
Correction: Repair.
- Mops - Drying Mops (repeated violation)
Observation: The mop was not hung to dry.
Correction: Hang mop so that it is allowed to completely air dry.
- Pests - Controlling Pests*
Observation: Live roaches in different life cycles noted in the food prep area and the dining area.
Correction: Contact pest control operator and have facility treated. Pest control operations should be used in conjunction with prohibiting pests, and thoroughly cleaning the facility.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Multiple dead roaches in light fixtures above the main cook line.
Correction: Clean up dead roaches.
|
04/17/2012 | Routine | |
All food temperatures are internal.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink at the wok line is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- wood shelving under prep sink used for chemical storage
- wood shelving present in walk in freezer where shrimp are located
- lower level of the dish table / work table rusted thru left of dirty dish drainboard
- lower level work table under microwave oven is corroded
- chest freezer gasket is separating
- walk in cooler racks are peeling
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
- drip trays at wok line
- exterior of stove
- exterior of the fryer
Correction: clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located above the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: At the start of the inspection lighting out in vent hood
- lighting insufficient under the vent hood at the cookline
-lighting insufficient in the areas of preparation along the vent hood line
- lighting insufficient in the walk in ref
Correction: whenever In the event of a change of owner or remodel upgrade the lighting under the vent hood and in the areas of preparation to be equal to 50 foot-candles and install overhead shielded fluorescent lighting in the walk in ref, cookline is in use the lighting in the vent hood is to be on
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- wall damaged near the back door
- paint is peeling under bar 3 compartment sink
- door frame at the storeroom surface is damaged
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaining:
- floor under the wok line
- floor under the make table
- vent hood
- ceiling at the cook line
- wall at the walk in cooler
Correction: Clean.
|
01/12/2012 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed Raw beef stored above ready to eat rice in the walk in cooler.
Correction: Ensure to store ready to eat food above raw potentially hazardous foods and store raw PHF's in accordance with their final cooking temperature. From top to bottom: Fish/seafood, pork/beef, chicken or "Swim, walk, fly
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in cooler less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Operator is storing ladles on cloth.
Correction: Store utensils on food contact surfaces, or surfaces that are smooth, durable, easily cleaned, and non absorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following sinks need to be sealed to the wall:
- cook line hand sink
- Hand sink near the three compartment sink
Correction: Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- wood shelving under prep sink used for chemical storage
- wood shelving present in walk in freezer where shrimp are located
-metal wheel lost for speed rack in walk in freezer and a wooden wheel has been fabricated as substitue
- lower level of the dish table / work table rusted thru left of dirty dish drainboard
- lower level work table under microwave oven is corroded
- Ice machine vent cover is missing
- chest freezer gasket is separating
- walk in cooler racks are peeling
Correction: Repair, replace
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed an employee rinse off utensils.
Correction: Wash, rinse, and sanitize all food contact surfaces and utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
- exterior of the fryer and the handle
- top of hot holding cabinet
- can opener
- fan
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed an employee washing utensils in the combination mop/hand sink.
Correction: Instruct employee's to wash, rinse, and sanitize utensils in the 3 compartment sink.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located above the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: At the start of the inspection lighting out in vent hood
- lighting insufficient under the vent hood at the cookline
-lighting insufficient in the areas of preparation along the vent hood line
- lighting insufficient in the walk in ref
Correction: whenever cookline is in use the lighting in the vent hood is to be on
In the event of a change of owner or remodel upgrade the lighting under the vent hood and in the areas of preparation to be equal to 50 foot-candles and install overhead shielded fluorescent lighting in the walk in ref,
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
- door frame at the rear exit door is damaged
- door frame at the storeroom surface is damaged
- divider wall surface at ba damaged from previous leak at sink
- floor - wall joint is not sealed at the bar
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
- wall right of cook line
- back wall near walk in cooler
- floor below the hot hoding cabinet
- ceiling at the cook line
Correction: Clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
09/27/2011 | Routine | |
no orders received during the course of the inspection
- Person in Charge
Observation: City of Hampton food manager certificate expired on the 15th of this month
Correction: advised to renew certifcate . Gave out flyer with our office information and wrote in hours of walk in basis to renew certificate
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage in glass container on slicer table
Correction: personal beverage must be in a non breakable covered container and stored only on a lower level
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: observed live cockroach in barrel with MSG
Correction: thrown out MSG
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: prepared food items in walk in ref, are not covered
Correction: cover prepared foods with food grade cover in the walk in ref,
- Wood, Use Limitation
Observation: presence of wood / bamoo handled strainers
presence of wood puu puu platters
Correction: wooden surfaces not approved due to the absorbancy of the types of wood present in the above equipment .
Replace with equipment meeting the regulations requirements for smooth - durable - non absorbant and easily cleanable
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: use of cardboard to line sheving in walk in freezer
Correction: cardboard is not approved as a liner . Remove .
You can use lexan panels cut to size
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink cookline/ prep sink and 3 compartment sink and dirty dish drainboard are not sealed with the adjacent walls
Correction: seal the sinks to the walls they ajoin
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> painted wood dry good shelving in the storage area ( painted surface is worn and joint s are not well sealed )
>> wood shelving under prep sink used for chemical storage
>> wood shelving present in walk in freezer where shrimp are located
>>metal wheel lost for speed rack in walk in freezer and a wooden wheel has been fabricated as substitue
>> lower level of the dish table / work table rusted thru left of dirty dish drainboard
>> lower level work table under microwave oven is corroded
Correction: >> replace painted wood dry good shelving with wire rack shelving
>> replace prep table where lower level has corroded thru ( surface must be smooth and easily cleanable )
>> resurface the lower level prep table ( under microwave oven )
>> replace wood shelving used for cleaners under prep sink and in walk in freezer for shrimp with metal rack or plastic dunnage shelf/ palate
>> replace wooden wheel with metal speed rack wheel
- Equipment and Utensils - Good Repair and Calibration
Observation: sides of ice machine have been removed and surfaces corroded
.>> interior upper surface of the ice machine is corroded
>> handles of the wok pan on the stove are broken / seperated
Correction: replace the ice machine
>> replace the wok pan observed on the stove top
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the interior of the ice machine
the slicer
the skewers s located on the BBQ cabinetry ( top of the BBQ cabinetry is dirty )
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the vent hood
>> under the microwave oven
>> basket used for puu puu platters
>> under basket of puu puu platters
>> the water faucets for the cookline
>> paper towel dispenser frame handsink at the cookline
>> the cookline drip trays
>> the strainer basket front .
>> the recess under the stove drip tray
>> the back of the chest freezer
>> the interior ledge of the fryer cabinetry
>> the ledge up against the wall of the back handsink ( handsink - mop sink combination )
>> the painted wood dry good shelving ( lots of food debris )
>> oscillating fan screen and blade ( observed at the entry to the storeroom )
Correction: clean clean clean clean clean
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster rusted thru
Correction: notify the leasing agent / landlord that the dumpster is in poor repair to have it replaced
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel open
Correction: dumpster is used by multiple storefronts in strip shopping center . Whenever the staff of this facility takes out trash please insure the dumpster is closed
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: ceiling over the bar is not washable tile type
Correction: in the event of a change of owner or remodel upgrade the ceiling tiles over the bar to be of washable tile type
- Outer Openings - Protected
Observation: screen door is not self closing and it does not open outward
Correction: screen door is to be self closing and to open outward
- Lighting, Intensity (repeated violation)
Observation: >> at the start of the inspection lighting out in vent hood
>> lighting insufficent under the vent hood at the cookline
>>lighting insufficent in the areas of preparation along the vent hood line
>> lighting insufficent in the walk in ref,
Correction: >> whenever cookline is in use the lighting in the vent hood is to be on
>> in the event of a change of owner or remodel upgrade the lighting under the vent hood and in the areas of preparation to be equal to 50 footcandles and install overhead shielded fluroscent lighting in the walk in ref,
- Physical Facilities in Good Repair (repeated violation)
Observation: >> door frame at the rear exit door is damaged
>> door frame at the storeroom surface is damaged
>> divider wall surface at ba damaged from previous leak at sink
>> floor - wall joint is not sealed at the bar
Correction: restore door frames so the surface is smooth - durable non absorbant and easily cleanable at the rear exit door and the dry good storeroom
>>repaint the divider wall to cover the historic damage done by leak
> >seal floor - wall joint at the bar
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> walls are dirty behind the ice machine - rear sink
>> wall dirty the area between the dry good storeroom door frame and the rear exit door
>> ceiling tiles stained in both restrooms and in the kitchen
>> light lenses dirty ( dead bugs )
Correction: clean walls
( in the event of a change of owner or remodel the ceiling tiles in bathrooms and in the kitchen are to be replaced )
- Critical: Pests - Controlling Pests*
Observation: roaches ---live roaches observed in multiple parts of the building ( both sides of cookline / area of ice machine and in storeroom )
Correction: have additional extermination treatments ( every other week for a couple months ) in conjunction with a deep and through cleaning to control the insects
|
05/31/2011 | Routine | |
All food temperatures are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking a personal beverage on the cook line.
Correction: Employee's are to eat/drink only in designated non food preparation areas.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the walk in cooler was left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Thawing (repeated violation)
Observation: Improper methods used to thaw duck. The duck was thawing on the counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Food Contact Surfaces - Cleanability*
Observation: The small containers holding the msg in the dry store room are stained and scratched.
Correction: Replace the containers.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient air temperature measuring device (degrees F) located in the walk in refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following sinks are not sealed to adjoining walls:
- Prep sink
- cook line hand sink
- back hand sink
Correction: Seal the sinks to the adjoining walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- The ice machine is not fuctioning properly
- The ice machine is missing the side panels
- the walk in refrigerator rack is deteriorating
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The meat slicer needs cleaning.
Correction: wash, rinse, and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
-exterior of the rice cooker
- stove drip tray
- interior of fryer cabinet
- fan cage
- wood shelving
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: The lights were turned off under the vent hood.
Correction: Ensure the lights under the hood remain on when the wok line is in use.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) lower exterior of walk-in cooler door
2) walk-in cooler floor corroded
3) walk-in cooler door frame (dry wall portion).
4) wall left of the combination handsink-mopsink
5) wall below bar three compartment sink
6) wall is stained at the electric panel
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1) walls throughout the kitchen, notably, electrical panel, prep table-dishroom area, left side of cookline
2) ceiling near the smoker
3) dry store room light switch
4) ceiling tiles in dry store room
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Observed an apron stored on the slicer..
Correction: Store clothing items in a designated area away from food, food contact surfaces, and single service items.
|
02/24/2011 | Routine | |
All food temperatures are internal.
Facility has until December 30, 2010 to correct all of the violations or the 2011 permit will not be issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food was not stored in accordance with proper cooking temperatures to prevent cross contamination in the walk in.
Correction: Store food in accordance with the proper cooking temperatures. From top to bottom: Ready to eat food, fish/seafood, pork/beef, and chicken. Remember "swim, walk, fly
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: msg container is not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice paddle and fork stored in standing water at the cookline.
Correction: Store in-use utensils in or on a clean surface/container.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: A shopping basket of onions was stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly at 45* on the top line of the prep table:
-Beef
- Shrimp
Correction: Food was discarded. Hold all potentially hazardous foods at 41* or below.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Bamboo handled strainers are in use.
Correction: Provide food contact surfaces that are in good repair and designed to be smooth, easily cleanable and not subject to corrosion.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air thermometer (degrees F) located in the in the walk in refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities
Observation: Top line of the prep unit is not capable of maintaining potentially hazardous food at 41* or below.
Correction: Repair.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following sinks have come apart from the walls:
- Wok line hand sink
- Back hand sink
- Prep sink
Correction: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) side panels missing from ice machine
2) walk-in cooler door gasket torn
3) edges of painted wood shelves scored in storeroom and the wood is splitting
4) multiple shelves of tables (prep and steam) are corroded
5) fryer is leaking
6) paint worn on storeroom shelves
7) wood board in storeroom (supported by buckets) is worn
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Containers used to store msg are soiled.
Correction: Replace the containers.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the smoker needs cleaning.
Correction: clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The followin non-food contact surfaces need cleaning:
1) underside of wok line
2) conduit/ piping at wok line
3) make table door gaskets, door handles (especially underside), and door edges
4) stove drip tray
5) vent hood system
6) interior of fryer cabinetry
7 )can opener blade
8) exterior of multiple food containers at the cookline
9) walk-in cooler door gasket
10) cookline prep table shelf
11) exterior of wokline
12) sides of wokline and stove
13) surface below the stove drip tray
14) several wokline drip trays
15) shelves in storeroom
16) paper towel holder at wokline hand sink
17) fan cage
18) bell next to digital thermometer
19) Hatco food warmer
Correction: CLEAN.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. (dumpster is shared with neighboring businesses)
- Indoor Areas - Surface Characteristics
Observation: There is a ceiling tile in the mens room that does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected (repeated violation)
Observation: The back door was propped open.
Correction: Ensure the door stays closed to prevent entry of unwanted pests such as mice and cockroaches.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand sink next to the wok line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Light bulb under the hood is burned out.
Correction: Replace the light bulb.
- Lighting, Intensity (repeated violation)
Observation: The hood lighting system was turned off.
Correction: Ensure the hood lighting system is on when equipment under the hood is in operation.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) lower exterior of walk-in cooler door
2) floor tiles around men's restroom toilet
3) walk-in cooler floor corroded
4) walk-in cooler door frame (dry wall portion)
5) sealant eroding at wall juncture right of the electric panel.
6) walls in both restrooms at toilet water supply (moisture damaged)
7) cove molding loose behind roasting oven
8) wall left of the combination handsink-mopsink
9) screen door hinges have come out of the wall/frame
10) wall below bar three compartment sink
11) wall right of screen is damaged
Correction: Maintain the physical structures in good repair to facilitate cleaning and to eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1) walls throughout the kitchen, notably, electrical panel, prep table-dishroom area, left side of cookline
2) floor below the ice machine
3) floor below the steam table and prep table next to the steam table
4) floor drain under the wokline
5) ceiling near the smoker
6) dry store room light switch
7) ceiling tiles in dry store room
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/02/2010 | Routine | |
All food temperatures observed are internal. Many repeat violations observed. Failure to correct may result in the 2011 permit not being issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Staff failed to wash hands after entering kitchen (from restroom) and eating prior to engaging in food preparation.
Correction: Advised CFM that hands shall be properly washed after eating or returning to kitchen to prepare/handle food.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee used bare hands to cut ready to eat roast duck.
Correction: Staff must use appropriate barriers when handling ready to eat food such as washing hands and wearing single use gloves OR using suitable utensils.
- Utensils - In-Use - Between-Use Storage
Observation: Rice paddle and fork stored in standing water at the cookline.
Correction: Store in-use utensils in or on a clean surface/container.
- Food Storage - Clean and Dry Location
Observation: Bags of food stored on the floor in the walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Thawing (corrected on site) (repeated violation)
Observation: Two sheet pans of frozen beef are thawing on the prep table.
Correction: Corrected. Advised to thaw the food in the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) egg roll filling, chicken, beef in walk-in cooler 44-45*
2) shelll eggs at cookline (room temperature) 86*
3) squid, noodles in make table refrigerator 44, 45*
4) beef, pork, chicken on top insert of make table refrigerator 44-50*
Correction: Cold hold phfs at or below 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: MSG barrels reused for storage of water hose, bulk tea, and bulk sugar.
Correction: Provide washable containers for storage.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: 1) Bamboo handled strainers in use
2) Grinder attachments are corroded
Correction: Provide food contact surfaces that are in good repair and designed to be smooth, easily cleanable and not subject to corrosion.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Clean and alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital/tip sensitive thermometer to measure the internal temperature of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) side panels missing from ice machine
2) walk-in cooler door gasket torn
3) edges of painted wood shelves scored in storeroom and the wood is splitting
4) multiple shelves of tables (prep and steam) are corroded
5) fyer is leaking
6) stools in kitchen
7) paint worn on storeroom shelves
8) wood board in storeroom (supported by buckets) is worn
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and ensure proper operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and at the bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the exterior of the walk-in cooler is not accurate/broken.
Correction: Repair/replace the calculator OR provide a thermometer inside the unit closest to the door.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Soft plastic containers and #10 cans are being reused for the storage of food other than their original contents.
Correction: Discontinue the reuse these manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The bulk scoop handles are not clean.
Correction: Relocated to the three compartment sink. Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
1) underside of wok line
2) conduit/ piping at wok line
3) make table door gaskets, door handles (especially underside), and door edges
4) stove drip tray
5) vent hood system
6) interior of fryer cabinetry
7 )can opener blade
8) exterior of multiple food containers at the cookline
9) walk-in cooler door gasket
10) cookline prep table shelf
11) exterior of wokline
12) sides of wokline and stove
13) surface below the stove drip tray
14) several wokline drip trays
15) shelves in storeroom
Correction: Clean.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the cookline handsink.
Correction: Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out at vent hood system and lighting is insufficient at the cookline and vent hood system.
Correction: Replace the light bulb. In the event of a change in ownership or remodel, the lighting shall be uprgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) lower exterior of walk-in cooler door
2) floor tiles around men's restroom toilet
3) walk-in cooler floor corroded
4) walk-in cooler door frame (dry wall portion)
5) sealant eroding at wall juncture right of the electric panel.
6) walls in both restrooms at toilet water supply (moisture damaged)
7) cove molding loose behind roasting oven
8) wall left of the combination handsink-mopsink
9) screen door hinges have come out of the wall/frame
10) wall below bar three compartment sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and to eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls throughout the kitchen, notably, electrical panel, prep table-dishroom area, left side of cookline
2) floor below the ice machine
3) vent hood system
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Cookline handsink basin not clean.
Correction: Clean.
- Pests - Controlling Pests*
Observation: 1) Few juvenile roaches observed in kitchen
2) Spiders (dead and alive) observed underside of kitchen prep table, 3-compartment sink, and bar three compartment sink.
Correction: Use approved methods to control pests.
|
08/18/2010 | Routine | |
Restaurant representatives - add corrected or new information about Fortune Garden Chinese Restaurant, 1180 Big Bethel Rd. 82, Hampton, VA 23666 »