The operator provided metal probe thermometers and an Employee Health policy at this time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination ( raw shelled eggs and raw chicken was observed stored above raw beef product, in the walk-in cooler).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use ( cleaver/knives were observed stored between the cookline maketable unit and prep table)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens in contact with food ( linen covering was observed for food products stored in the Arctic Air reach-in freezer unit).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest floor freezer unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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03/31/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
Note: Discussed disconnected flue pipe for the gas fired hot water heater with the operator/manager, also at this time.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food ( linen food coverings were noted for a few food products ( wontons, shrimp toast) in the small table top cooler)
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of pooled eggs, on,the cookline, were cold holding at improper temperatures ( pooled eggs measured 64 degrees F, the TCS food product was held < 4 hrs and rapidly refrigerated).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/11/2015 | Routine | |
Seal around wall material, that was recently placed around the hand sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the GE counter cooler cold holding at improper temperatures. Place the garlic and oil back in the refrigerator, immediately after use. Shredded pork and dumplings in the counter cooler were moved to another refrigerator. Operator plans on storing the food in another cooler until another cooler is ordered.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/29/2015 | Routine | |
Will return Monday 03/23/2015 to pick up data logger.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the Migoli reach-in cooler cold holding at improper temperatures. Data logger was placed in this refrigerator to monitor over the next few days. Will return Monday to pick it up. Monitor foods in this refrigerator. If foods do not maintain 41 F or below, move foods to another refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cooked chicken was observed cooling in the lids of cardboard boxes. Food contact surfaces must be smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: Grease build-up noted in between equipment on the cook line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/19/2015 | Routine | |
New thermostat was added to the walk-in cooler. Ambient air temperature of the walk-in cooler observed at 37 F.
Operator explained that the make table was adjusted. Thermometer in the walk-in cooler reading at 42 F. Foods inside were observed at 40-41 F. Inspector placed a thermometer in the make table during todays inspection. Thermometer was reading at 39 F. Place a new refrigeration thermometer in this cooler.
Garlic & oil mixture and liquid eggs cannot be held on the cart next to the cook line. Keep these items under refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil and liquid egg cold holding at improper temperatures. Both of these items were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/25/2014 | Other | |
Data loggers were placed in the walk-in cooler and the make table cooler. They will picked up on Friday 11/21/2014.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil and raw shrimp cold holding at improper temperatures. Do not leave garlic & oil and raw liquid egg out on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The food preparation sink 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.
- Personal Care Items - Storage
Observation: Personal items along with first aid supplies are being stored in the back dry storage area.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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11/19/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Note: I discussed with the operator the use of food grade liners for the storage of the fried wonton noodles in the metal galvanized storage bin, in the kitchen.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses ( a plastic bowl was observed being used to scoop the white rice, by the rice warmer)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens in contact with food ( a terry cloth covering was observed for a container of prepared wontons, in the walk-in freezer)
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw frozen packages of raw shrimp, in the prep sink ( packages of raw shrimp were observed in the prep sink basin thawing at room temperature).
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
- Critical: Cooling* (corrected on site)
Observation: Prepared pork filled wontons in the small food processing area reach-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken in the cookline maketable unit was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen chest floor freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning chemicals were observed stored with large containers of insecticide sprays, on the side paper storage area
Correction: cleaning agents were not stored separately from insecticides or rodenticides.
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07/22/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( open employee drink cups and coffee cups were observed on the cookline and in the warewashing/prep areas).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens in contact with food ( linens were observed as a covering of prepped egg roll, in the Migoli reach-in cooler unit).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions ( employee jackets were observed stored on the shelf with dry product and single service items, in the rear storage area).
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect equipment and food pans from contamination ( employee drinks and plates were observed on the prep tables, in the warewashing/prep area).
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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03/10/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy FDA Form 1B, during today's inspection
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open employee cups and open soda drink cans were observed in the rear food processing area).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food (linene were observed as covering for prepared spring rolls in the kitchen freezer unit).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a pan of prepared meat product was observed stored on the floor under a walk-in cooler shelving unit);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to meat food products ( bagged meat food products were observed being thawed at room temperature, at a rear prep table).
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Egg rolls prepared 11/12/13 and stored in the cookline Migali reach-in cooler and raw beef and raw pork in the cookline maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located in the walk-in freezer is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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11/13/2013 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw chicken, raw beef-on-a-stick, sweet and sour chicken and egg rolls in the cookline reach-in cooler, raw beef and raw pork in the cookline refrigerated maketable unit and raw beef in the walk-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline maketable unit and the cookline reach-in cooler had elevated ambient air readings and elevated TCS food product temperatures
Correction: the refrigeration units were observed in a state of disrepair and damaged.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food pan ( a male food worker was observed rinsing a food pan at the mop sink).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Water Pressure
Observation: Hot water under inadequate pressure was found to serve the following equipment: cookline/warewashing handwash sink (Running hot water under adequate pressure was not available at the cookline/warewashing handwash sink during today's inspection)
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the cookline/warewashing handwash sink.
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07/31/2013 | Routine | |
FDA form 1B Employee Health policy, metal probe thermometer and chlorine test strips were available during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (observe open employee drink cup on the cookline).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer unit.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Trays of raw chicken product being prepared and egg rolls being made/wrapped were observed being stored/placed on top of garbage cans.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw food products and prepared eggrolls in the kitchen reach-in cooler and cookline maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/10/2013 | Routine | |
Critical violation must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) spring rolls with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: A chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010, tested at >200 ppm.
Correction: Utilize only chlorine sanitizer at 50 - 100 ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/02/2012 | Routine | |
All violations from previous inspection have been corrected.
Monitor make-up table to make sure that foods are being held at 41 F or below.
Checked metal stem thermometer in ice water bath and thermometer was holding around 32 F.
Wash, rinse and sanitize thermometer between measuring different food items.
No violation noted during this evaluation. | 02/09/2011 | Follow-up | |
Food items in the top of the make-up table were still observed with a temperature between 47-48 F.
Recommended turning the unit down to hold potentially hazardous foods at 41 F or below.
Make sure that sanitizer is changed every four hours, or once water is soiled, so that the concentration of the chlorine sanitizer measures at 100 ppm.
Garlic and oil mixture must be kept in the refrigerator at all times.
Employee health policy is now in place.
A follow-up will occur on or about February 9, 2011. Critical violations must be corrected immediately.
Non-critical violations must be corrected within 20 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp was observed being stored over cooked shrimp. Operator changed the order of food storage by placing the cooked shrimp on the top shelf and the raw shrimp on the bottom shelf.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the migoli reach-in cooler as well as the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw chicken, raw beef, raw pork, garlic and oil mixture, and cooked battered chicken cold holding at improper temperatures. Cooked battered chicken as well as garlic and oil mixture were observed being stored on the counter. Foods in the make-up table as well as the migoli reach in cooler were also observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizer at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A large gap between the door frame and the door was observed.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath the grill (with special attention around the fryer area) and the floor of the walk-in cooler noted in need of cleaning. The interior of the microwave is also 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.
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01/31/2011 | Follow-up | |
Facility has adequate metal stem thermometers was well as a chlorine test kit on hand.
Stressed the importance of hand washing before engaging in any food preparation.
Provided operator with FDA forms 1-B in English and Spanish. Operator must have employees review these forms, sign/date, and have them available upon each visit by the inspector.
Operator was also provided with hand washing signs, a poster showing how to properly set up a three compartment sink, food storage order in the refrigeration units and new food permit.
All critical violations must be corrected immediately. A follow-up inspection will occur on or about January 31, 2011.
Non-critical violations must be corrected within 30 days.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or, Norovirus Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Hands - When to Wash*
Observation: Observed employee coming from outside and immediately going to the grill without proper handwashing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Package Integrity*
Observation: Several food items are being in the original cans.
Correction: Food items must be stored in containers that are easily cleanable.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bowls without a handle were observed being used to dispense dry items such as sugar and flour.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the migoli reach-in cooler as well as the walk-in cooler. Raw cabbage was also observed being stored directly on the shelf.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp was observed being stored over cooked shrimp. Raw shell eggs were observed being stored over raw vegetables.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Containers of sugar, flour and other dry ingredients were observed without a label.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Containers of vegetables were observed being stored directly on the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw chicken, raw beef, raw pork, garlic and oil mixture, and cooked battered chicken cold holding at improper temperatures. Cooked battered chicken as well as garlic and oil mixture were observed being stored on the counter. Foods in the make-up table as well as the migoli reach in cooler were also observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A large gap between the door frame and the door was observed.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underneath the grill (with special attention around the fryer area) and the floor of the walk-in cooler noted in need of cleaning. The interior of the microwave is also 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.
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01/20/2011 | Routine | |
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