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Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Pho 78
Address: #748 - 4239 Holland Road, Virginia Beach, Virginia
Phone: (757) 495-3009
Total inspections: 30
Last inspection: Oct 12, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 2310 B - Repeat The handwash station at the in the kitchen is being used as a dump station.
- 0820 A 2 - Critical Repeat beef, pasta, cheese cold holding at improper temperatures
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 3330 - Corrected During Inspection Critical Repeat Working containers of toxic cleaners are not properly labeled.
- 0790 - Repeat Improper methods used to thaw fish.
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
- 0570 - Wiping cloths improperly stored between use.
- 0550 - Dispensing utensils improperly stored between uses.
- 0550 - In-use utensils improperly stored between use.
- 3180 - Repeat The floors in the kitchen noted in need of cleaning.
- 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
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October 12, 2009 | Routine | 4 | 8 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
- 0820 A 2 - Critical Repeat Egg rolls and beef cold holding at improper temperatures
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator door gaskets.
- 2310 B - The handwash station at the wait station is being used for purposes other than washing hands. Employee observed drinking from hand sink.
- 3180 - Repeat The floor in the prep area is noted in need of cleaning.
- 3220 - Repeat Mops not hung up to air dry.
- 3330 - Critical Repeat A working container of sanitizer was not properly labeled.
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June 29, 2009 | Routine | 2 | 6 | Details / Comments |
- 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0450 C - 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).
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: raw meats
- 0480 - Repeat Unlabeled dry and liquid food containers.
- 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
- 0790 - Repeat Improper methods used to thaw poultry.
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 3180 - Repeat The grated ceiling vents and the floors in the kitchen noted in need of cleaning.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
- 3220 - Repeat Mops not hung up to air dry.
- 3330 - Critical Repeat Working containers of toxic chemicals are not properly labeled.
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March 25, 2009 | Routine | 3 | 10 | Details / Comments |
- 0470 - Critical Unwrapped or uncovered food in all refrigerated spaces.
- 0480 - Repeat Unlabeled food containers noted in all refrigerated spaces.
- 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
- 0550 - Repeat In-use utensils improperly stored between use.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0690 - Frozen pans of soup on the floor by open door and noodles with utensil stored inside food item.
- 0820 A 2 - Corrected During Inspection Critical Cooked pork cold holding at improper temperatures
- 1320 - There was no temperature measuring device located in the prep reach-in refrigerator.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of various food products.
- 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer.
- 2000 - Clean dishes were observed stored with the food-contact surface facing upward.
- 3220 - Repeat Mops not hung up to air dry.
- 3260 - Various personal items noted throughout the facility; i.e. hairbrush, shoes and books.
- 3270 - Harborage conditions exist
- 3340 - Critical Repeat Container of raid not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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December 15, 2008 | Routine | 3 | 12 | Details / Comments |
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
- 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the refrigerator.
- 0480 - Repeat Unlabeled dry food containers.
- 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
- 0550 - Repeat In-use utensils improperly stored between use.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0790 - Corrected During Inspection Improper methods used to thaw pork.
- 1060 - Repeat The nonfood contact surface of the wet linen under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
- 1400 - The True refrigerator's waste collection compartment is not properly sloped to eliminate pooling water.
- 1570 - Repeat The door gasket to the True refrigerator is in poor repair.
- 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
- 3170 - Repeat The floor tile is not maintained in good repair
- 3180 - Repeat The ceiling tile and the floors throughout the kitchen noted in need of cleaning.
- 3220 - Repeat Mops not hung up to air dry.
- 3330 - Critical Working containers of toxic cleaners are not properly labeled.
- 3340 - Critical Repeat Containers of cleaning chemicals are not stored separately from insecticides or rodenticides.
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September 18, 2008 | Routine | 2 | 17 | Details / Comments |
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0480 - Unlabeled dry and liquid foods food containers.
- 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
- 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
- 1060 - Repeat The nonfood contact surface of the cardboard that lines the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - The door gasket to the True prep refrigerator is in poor repair.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
- 1750 - Repeat Single-service items were observed reused for the storage of sugar.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer and shelving in the kitchen.
- 1790 - Repeat The interior of the microwave oven is observed soiled.
- 1800 - Repeat The nonfood contact surface of the the top of the dishmachine has accumulations of grime and debris.
- 3180 - Repeat The floors in the kitchen noted in need of cleaning.
- 3220 - Repeat Mops not hung up to air dry.
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June 04, 2008 | Routine | 1 | 12 | Details / Comments |
- 0060 - Critical The person in charge failed to describe knowledge. The certified food manager was not available during the inspection.
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0510 - Fruits not washed before being offered for sale or service.
- 0550 - Repeat In-use utensils improperly stored between use.
- 0550 - Repeat Dispensing utensils improperly stored between uses.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0610 - Food (oil) stored on the floor or food stored less than 6" above the floor.
- 0820 2 - Corrected During Inspection Critical Chicken and lo-mein cold holding at improper temperatures
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) lo-mein in the refrigeration unit is not properly dated for disposition.
- 1320 - The temperature measuring device located in the refrigerator is not easily readable.
- 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
- 1750 - Single-service items were observed reused for the storage of food.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: all refrigerators, counters, shelving are heavily soiled with food debris and grease.
- 1780 - Critical Equipment (ice machine) used for storage of ice is moldy.
- 1790 - The interior of the microwave oven is observed soiled.
- 1800 - The nonfood contact surface of the gaskets on the refrigerators and the exterior of appliances throughout the kitchen has accumulations of grime and debris.
- 2000 - Single service items observed unprotected from contamination.
- 2790 - The indoor ceiling material located in the service area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
- 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
- 3170 - The floor tile in the kitchen and the ceiling panels have water damage and are not maintained in good repair
- 3180 - Repeat The floors throughout the kitchen are heavily soiled with food debris and are very greasy especially underneath equipment and noted in need of cleaning.
- 3220 - Mops not hung up to air dry.
- 3260 - Employees personal items are stored throughout the prep area.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove news papers, paint etc.
- 3340 - Critical A container of bleach is stored next to the onions and is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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February 13, 2008 | Routine | 7 | 18 | Details / Comments |
- 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0570 - Soiled wiping cloths in use.
- 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
- 0820 - Critical Repeat Pork chop hot holding at improper temperatures.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 1060 - Repeat The nonfood contact surface of the cardboard and aluminum foil is not corrosion resistant, nonabsorbent, and/or smooth.
- 3180 - Floors and wall behind three compartment sink noted in need of cleaning.
- 3270 - Harborage conditions exist. Flies
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October 01, 2007 | Routine | 3 | 6 | Details / Comments |
- 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
- 0550 - Repeat In-use utensils improperly stored between use.
- 0570 - Wiping cloths improperly stored between use.
- 0580 - Single-use gloves while worn during multi-tasked food preparation.
- 0820 - Critical Pork chops hot holding at improper temperatures.
- 0820 - Critical Items top prep area cold holding at improper temperatures.
- 1060 - Repeat The nonfood contact surface of the cardboard, soda cartons and aluminum foil is not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - Shelves reach-in was observed in a state of disrepair and damaged. Shelves noted rusty and water pooling bottom of reach-in.
- 2350 ii - Water pooling on floor around steamer.
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June 28, 2007 | Routine | 2 | 6 | Details / Comments |
- 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
- 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various food items.
- 0830 - Critical The prepared ready-to-eat (RTE) beef in the refrigeration unit is not properly dated for disposition.
- 1060 - The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
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March 27, 2007 | Routine | 3 | 4 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0550 - Repeat Dispensing utensils improperly stored between uses.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
- 0800 - Critical Repeat Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
- 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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December 18, 2006 | Routine | 1 | 4 | Details / Comments |
- 0070 - Poor handwashing procedures observed.
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
- 0550 - Repeat Dispensing utensils improperly stored between uses. Scoop in standing water.
- 0800 - Critical Beef noted not being adequately cooled to prevent the growth of harmful bacteria. Items being cooled in prep reach-in. The unit is constantly opened and will not adequately and quickly cool items.
- 1800 - The nonfood contact surface of the gaskets refrigeration units has accumulations of grime and debris.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door not self closing.
- 3270 - Critical Harborage conditions exist. Heavy fly activity noted.
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September 20, 2006 | Routine | 4 | 4 | Details / Comments |
- 0550 - In-use utensils improperly stored between use. (rice scoop)
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the freezer and refrigeration unit is not properly dated for disposition.
- 1100 - Repeat The food contact surface of the card board box next to the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 2350 ii - Repeat Plumbing connections at the faucet of the three compartment sink is leaking.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (back door is not self closing)
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June 02, 2006 | Routine | 1 | 4 | Details / Comments |
- 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.(rice)Bowl or utensil without handle used to dispense food.
- 2350 ii - Plumbing connections under the three compartment sink is leaking.
- 3220 - Mops not hung up to air dry.
- 3260 - Employees are not using the dressing rooms or lockers provided. (customer jacket stored on food rack)
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February 14, 2006 | Routine | 0 | 4 | Details / Comments |
- 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor, carrots.
- 1100 - The food contact surface of the news paper is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1570 - Food containers was observed in a condition that prevents necessary maintenance and easy cleaning.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer and the rack on the interior of the steamer.
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back kitchen area.
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November 08, 2005 | Routine | 0 | 5 | Details / Comments |
- 0610 - Repeat Food (beef) stored on the floor.
- 0790 - Corrected During Inspection Repeat Improper methods used to thaw beef.
- 1080 - Corrected During Inspection A paper is being used to cover food, it is not designed and constructed to be durable.
- 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed not clean: countertop, meat slicer, shelves in reach-in, metal utensil used to grill fish.
- 3180 - Repeat Floor noted in need of cleaning.
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August 02, 2005 | Routine | - | - | Details / Comments |
- 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form, handles down in dry product.Bowl or utensil without handle used to dispense food.
- 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer and the reach-in refrigerator.
- 0480 - Repeat Unlabeled food containers, flour and other dry products.
- 0570 - Wiping cloths improperly stored between use.
- 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor, dry storage area.
- 0690 - Ice shave machine is too close to hand sink.
- 0790 - Corrected During Inspection Repeat Improper methods used to thaw shrimp.
- 0820 - Corrected During Inspection Critical Repeat Sweetened condensed milk, pork, shrimp, and shrimp rolls cold holding at improper temperatures.
- 1100 - The food contact surface of the metal ban brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1570 - Repeat Strainer was observed in a condition that prevents necessary maintenance and easy cleaning.
- 1600 - The interior and the exterior surfaces of the mechanical warewashing machine are soiled, may decrease the effectiveness of the unit.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the reach-in and the meat slicer.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of food containers
- 1790 - The cavity seal of the microwave oven is observed soiled.
- 1800 - Repeat The nonfood contact surface of the paper towel holder, exterior of cooking equipment has accumulations of grime and debris.
- 3180 - Repeat Floor under cooking equipment and dry storage extremely dirty, in the noted in need of cleaning. Walls through out kitchen dirty and moldy.
- 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided, jackets stored on food racks.
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April 14, 2005 | Routine | - | - | Details / Comments |
- 1570 - Food containers in poor repair, was observed in a condition that prevents necessary maintenance and easy cleaning.
- 2000 - Food screen stored brhind faucet of sink.
- 1060 - Repeat The nonfood contact surface of the card board boxes and newspaper is not corrosion resistant, nonabsorbent, and/or smooth.
- 1750 - Repeat Manufacturer containers were observed reused foil, card board box, and newspaper..
- 1800 - Repeat The nonfood contact surface of the curtains at door way, back screen door, and foil around equipment has accumulations of grime and debris. Shelves through out the kitchen dirty.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: lids on food containers.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).CORRECTED
- 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in. CORRECTED
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: counter tops.
- 0790 - Improper methods used to thaw.
- 3180 - Repeat Wall moldy around the drain board of the three compartment sink. Floor dirty behind cooking equipment.
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
- 0810 - The methods used for cooling were not adequate, stock pots of food not properly cooled before being placed in walk-in.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided, personal clothing stored on or with food items
- 3220 - Mops not hung up to air dry.
- 0820 - Critical Repeat Condense milk cold holding at improper temperatures, room temperature.
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December 13, 2004 | Routine | 4 | 11 | Details / Comments |
- 1570 - Food containers in poor repair, was observed in a condition that prevents necessary maintenance and easy cleaning.
- 2000 - Food screen stored brhind faucet of sink.
- 1060 - Repeat The nonfood contact surface of the card board boxes and newspaper is not corrosion resistant, nonabsorbent, and/or smooth.
- 1750 - Repeat Manufacturer containers were observed reused foil, card board box, and newspaper..
- 1800 - Repeat The nonfood contact surface of the curtains at door way, back screen door, and foil around equipment has accumulations of grime and debris. Shelves through out the kitchen dirty.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: lids on food containers.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).CORRECTED
- 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in. CORRECTED
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: counter tops.
- 0790 - Improper methods used to thaw.
- 3180 - Repeat Wall moldy around the drain board of the three compartment sink. Floor dirty behind cooking equipment.
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
- 0810 - The methods used for cooling were not adequate, stock pots of food not properly cooled before being placed in walk-in.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided, personal clothing stored on or with food items
- 3220 - Mops not hung up to air dry.
- 0820 - Critical Repeat Condense milk cold holding at improper temperatures, room temperature.
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December 13, 2004 | Routine | 4 | 11 | Details / Comments |
- 0820 - Critical Cream 63, cold holding at improper temperatures. CORRECTED
- 1750 - Single-service items were observed reused for the storage of utensils.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, back door.
- 2920 - Back door is not provided with a self-closing door
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
- 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, in walk-in refrigerator and freezer.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
- 0960 2 - The food contact surface of the coffee and tea strainer is not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 1060 - The nonfood contact surface of the handle of the pan is not corrosion resistant, nonabsorbent, and/or smooth. CORRECTED. Foil and cardboard not approved surfaces.
- 3180 - Wall around drain board moldy, noted in need of cleaning. Floor behind cooking equipment is not cleaned.
- 1800 - The nonfood contact surface of the back door has accumulations of grime and debris. The mop sink is moldy. CORRECTED The interior of the oven has carbon build up.
- 0480 - Repeat Unlabeled food containers, flour and other foods,
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, mattress.
- 3080 - Less than 10 foot candles of light was noted in the dry storage.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in freezer.CORRECTED
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE), eggs. CORRECTED
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September 23, 2004 | Routine | 4 | 13 | Details / Comments |
- 0820 - Critical Cream 63, cold holding at improper temperatures. CORRECTED
- 1750 - Single-service items were observed reused for the storage of utensils.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, back door.
- 2920 - Back door is not provided with a self-closing door
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
- 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, in walk-in refrigerator and freezer.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
- 0960 2 - The food contact surface of the coffee and tea strainer is not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 1060 - The nonfood contact surface of the handle of the pan is not corrosion resistant, nonabsorbent, and/or smooth. CORRECTED. Foil and cardboard not approved surfaces.
- 3180 - Wall around drain board moldy, noted in need of cleaning. Floor behind cooking equipment is not cleaned.
- 1800 - The nonfood contact surface of the back door has accumulations of grime and debris. The mop sink is moldy. CORRECTED The interior of the oven has carbon build up.
- 0480 - Repeat Unlabeled food containers, flour and other foods,
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, mattress.
- 3080 - Less than 10 foot candles of light was noted in the dry storage.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in freezer.CORRECTED
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE), eggs. CORRECTED
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September 23, 2004 | Routine | 4 | 13 | Details / Comments |
- 0550 - Repeat In-use utensils improperly stored between use.
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
- 0480 - Repeat Unlabeled food containers.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
- 2190 - Repeat Water from the handwashing sink in the prep area was measured at a temperature less than 110F.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0570 - Wiping cloths improperly stored between use.
- 1320 - The temperature measuring device located in the reach-in is not easily readable.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 3340 - Critical Containers of cleaning chemicals is not stored separately from insecticides or rodenticides. CORRECTED
- 0240 - Employees observed working in the food service area without proper hair restraints. CORRECTED
- 1750 - Manufacturer containers were observed reused for the storage of food.
- 2620 - There are refuse containers in the kitchen without covers.
- 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
- 0820 - Critical Repeat Pork cold holding at improper temperatures.
- 0820 - Critical Repeat Rice hot holding at improper temperatures.
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June 17, 2004 | Routine | 4 | 12 | Details / Comments |
- 0550 - Repeat In-use utensils improperly stored between use.
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
- 0480 - Repeat Unlabeled food containers.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
- 2190 - Repeat Water from the handwashing sink in the prep area was measured at a temperature less than 110F.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0570 - Wiping cloths improperly stored between use.
- 1320 - The temperature measuring device located in the reach-in is not easily readable.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 3340 - Critical Containers of cleaning chemicals is not stored separately from insecticides or rodenticides. CORRECTED
- 0240 - Employees observed working in the food service area without proper hair restraints. CORRECTED
- 1750 - Manufacturer containers were observed reused for the storage of food.
- 2620 - There are refuse containers in the kitchen without covers.
- 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
- 0820 - Critical Repeat Pork cold holding at improper temperatures.
- 0820 - Critical Repeat Rice hot holding at improper temperatures.
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June 17, 2004 | Routine | 4 | 12 | Details / Comments |
- 0820 - Critical Repeat Pork chops cold holding at improper temperatures.
- 3260 - Employees are not using the dressing rooms or lockers provided - coat hanging on rack with food and utensils - corrected during inspection.
- 1800 - The nonfood contact surface of the shelving unit under the rice cookers have accumulations of grime and debris.
- 3220 - Mops not hung up to air dry.
- 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
- 1730 - The thermometer in the make table reachin in is not in good repair and/ or not accurate in the range of use.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
- 0550 - Dispensing utensils improperly stored between use - utensils in water< 140 F and handle in dry ingredients.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in refrigerator.
- 0450 C - Utensil in a dry ingredient does not have a handle which allows for hand contact surface to be in contact with the food.
- 0480 - Repeat Unlabeled food containers - dry ingredients - corrected during inspection.
- 0960 2 - The food contact surface of the bamboo sticks used as utensils are not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 2350 ii - Critical The hot water supplied to the faucet at the kitchen sink leaks causing employees to turn off the hot water.
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February 02, 2004 | Routine | 3 | 10 | Details / Comments |
- 0820 - Critical Repeat Pork chops cold holding at improper temperatures.
- 3260 - Employees are not using the dressing rooms or lockers provided - coat hanging on rack with food and utensils - corrected during inspection.
- 1800 - The nonfood contact surface of the shelving unit under the rice cookers have accumulations of grime and debris.
- 3220 - Mops not hung up to air dry.
- 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
- 1730 - The thermometer in the make table reachin in is not in good repair and/ or not accurate in the range of use.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
- 0550 - Dispensing utensils improperly stored between use - utensils in water< 140 F and handle in dry ingredients.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in refrigerator.
- 0450 C - Utensil in a dry ingredient does not have a handle which allows for hand contact surface to be in contact with the food.
- 0480 - Repeat Unlabeled food containers - dry ingredients - corrected during inspection.
- 0960 2 - The food contact surface of the bamboo sticks used as utensils are not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 2350 ii - Critical The hot water supplied to the faucet at the kitchen sink leaks causing employees to turn off the hot water.
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February 02, 2004 | Routine | 3 | 10 | Details / Comments |
- 0820 - Critical Repeat Cream for drinks cold holding at improper temperatures.
- 0820 - Critical Cooked rice noodles hot holding at improper temperatures.
- 1800 - The nonfood contact surface of the fume hood vents had accumulations of grime and debris.
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0470 - Critical Unwrapped or uncovered food in the refrigerator and the freezer.
- 0550 - Repeat Dispensing utensils improper - bowls in dry ingredients.
- 2000 - Single service spoons were found stored in container of water.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in freezer and refrigerator and onions stored on floor beside refrigerator.
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Inside top of the ice machine.
- 0480 - Repeat Unlabeled food containers - various ingredients.
- 0690 - Cooked roast, shrimp and noodles stored in raw rice container.
- 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - women's restroom.
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October 16, 2003 | Routine | 2 | 8 | Details / Comments |
- 0820 - Critical Repeat Cream for drinks cold holding at improper temperatures.
- 0820 - Critical Cooked rice noodles hot holding at improper temperatures.
- 1800 - The nonfood contact surface of the fume hood vents had accumulations of grime and debris.
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0470 - Critical Unwrapped or uncovered food in the refrigerator and the freezer.
- 0550 - Repeat Dispensing utensils improper - bowls in dry ingredients.
- 2000 - Single service spoons were found stored in container of water.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in freezer and refrigerator and onions stored on floor beside refrigerator.
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Inside top of the ice machine.
- 0480 - Repeat Unlabeled food containers - various ingredients.
- 0690 - Cooked roast, shrimp and noodles stored in raw rice container.
- 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - women's restroom.
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October 16, 2003 | Routine | 2 | 8 | Details / Comments |
- 0820 - Critical Eggs cold holding at improper temperatures.
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - onions on floor and food on floor in the walk in refrigerator.
- 1750 - Single-service items were observed used for the storage of ingredients.
- 0480 - Unlabeled food containers.
- 0790 - Improper methods used to thaw shrimp - in bowl of water.
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July 16, 2003 | Routine | 2 | 4 | Details / Comments |
- 0820 - Critical Eggs cold holding at improper temperatures.
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - onions on floor and food on floor in the walk in refrigerator.
- 1750 - Single-service items were observed used for the storage of ingredients.
- 0480 - Unlabeled food containers.
- 0790 - Improper methods used to thaw shrimp - in bowl of water.
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July 16, 2003 | Routine | 2 | 4 | Details / Comments |
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
- 1730 - The ambient air temperature gauge in the reach in to the make table is not in good repair and/ or not accurate in the range of use.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the reach in refrigeration unit.
- 0550 - Dispensing utensils improper - bowls in the dry ingredients.
- 2000 - Clean bowls and plates were observed stored uncovered and unprotected over the make table and by the rice cookers.
- 2000 - Single service items (straws in drink lids) were observed unprotected from contamination.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in refrigerator.
- 1790 - The cavity of the microwave oven is observed soiled.
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April 08, 2003 | Routine | 2 | 5 | Details / Comments |
October 12, 2009 (Routine)
Violations: - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 2310 B - Repeat The handwash station at the in the kitchen is being used as a dump station.
The handwash facility identified above is to be used for washing hands only
- 0820 A 2 - Critical Repeat beef, pasta, cheese cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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 41F 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.
- 3330 - Corrected During Inspection Critical Repeat Working containers of toxic cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 0790 - Repeat Improper methods used to thaw fish.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0550 - Dispensing utensils improperly stored between uses.
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 135F.
- 0550 - In-use utensils improperly stored between use.
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 135F.
- 3180 - Repeat The floors in the kitchen noted in need of cleaning.
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.
- 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Comments:
violations discussed for correction.
June 29, 2009 (Routine)
Violations: - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
- 0820 A 2 - Critical Repeat Egg rolls and beef cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator door gaskets.
Maintain nonfood-contact surfaces of equipment clean.
- 2310 B - The handwash station at the wait station is being used for purposes other than washing hands. Employee observed drinking from hand sink.
The handwash facility identified above is to be used for washing hands only
- 3180 - Repeat The floor in the prep area is noted in need of cleaning.
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.
- 3220 - Repeat Mops not hung up to air dry.
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.
- 3330 - Critical Repeat A working container of sanitizer was not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Violations discussed for correction.
March 25, 2009 (Routine)
Violations: - 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0450 C - 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).
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.
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: raw meats
Store food in packages, covered containers, or wrappings.
- 0480 - Repeat Unlabeled dry and liquid food containers.
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.
- 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0790 - Repeat Improper methods used to thaw poultry.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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 41F 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.
- 3180 - Repeat The grated ceiling vents and the floors in the kitchen noted in need of cleaning.
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.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
- 3220 - Repeat Mops not hung up to air dry.
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.
- 3330 - Critical Repeat Working containers of toxic chemicals are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Violations discussed for correction.
December 15, 2008 (Routine)
Violations: - 0470 - Critical Unwrapped or uncovered food in all refrigerated spaces.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0480 - Repeat Unlabeled food containers noted in all refrigerated spaces.
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.
- 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 0550 - Repeat In-use utensils improperly stored between use.
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 135F.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0690 - Frozen pans of soup on the floor by open door and noodles with utensil stored inside food item.
Protect food from miscellaneous sources of contamination.
- 0820 A 2 - Corrected During Inspection Critical Cooked pork cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1320 - There was no temperature measuring device located in the prep reach-in refrigerator.
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.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of various food products.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer.
Clean and sanitize these surfaces for food contact.
- 2000 - Clean dishes were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 3220 - Repeat Mops not hung up to air dry.
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.
- 3260 - Various personal items noted throughout the facility; i.e. hairbrush, shoes and books.
Employees should maintain personal items in the lounge, dressing room or lockers provided.
- 3270 - Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 3340 - Critical Repeat Container of raid not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is separate from food service area cleaning products.
Comments:
Violations discussed with Manager
September 18, 2008 (Routine)
Violations: - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the refrigerator.
Store food in packages, covered containers, or wrappings.
- 0480 - Repeat Unlabeled dry food containers.
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.
- 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 0550 - Repeat In-use utensils improperly stored between use.
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 135F.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0790 - Corrected During Inspection Improper methods used to thaw pork.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 1060 - Repeat The nonfood contact surface of the wet linen under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1400 - The True refrigerator's waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- 1570 - Repeat The door gasket to the True refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3170 - Repeat The floor tile is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat The ceiling tile and the floors throughout the kitchen noted in need of cleaning.
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.
- 3220 - Repeat Mops not hung up to air dry.
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.
- 3330 - Critical Working containers of toxic cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 3340 - Critical Repeat Containers of cleaning chemicals are not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Violations discussed and/or corrected during the inspection.
June 04, 2008 (Routine)
Violations: - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0480 - Unlabeled dry and liquid foods food containers.
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.
- 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
- 1060 - Repeat The nonfood contact surface of the cardboard that lines the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1570 - The door gasket to the True prep refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
- 1750 - Repeat Single-service items were observed reused for the storage of sugar.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer and shelving in the kitchen.
Clean and sanitize these surfaces for food contact.
- 1790 - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- 1800 - Repeat The nonfood contact surface of the the top of the dishmachine has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 3180 - Repeat The floors in the kitchen noted in need of cleaning.
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.
- 3220 - Repeat Mops not hung up to air dry.
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.
Comments:
Violations discussed for correction.
February 13, 2008 (Routine)
Violations: - 0060 - Critical The person in charge failed to describe knowledge. The certified food manager was not available during the inspection.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0510 - Fruits not washed before being offered for sale or service.
Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container.
- 0550 - Repeat Dispensing utensils improperly stored between uses.
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 140F and the container.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Food (oil) stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0820 2 - Corrected During Inspection Critical Chicken and lo-mein cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) lo-mein in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 1320 - The temperature measuring device located in the refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer.
- 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- 1750 - Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: all refrigerators, counters, shelving are heavily soiled with food debris and grease.
Clean and sanitize these surfaces for food contact.
- 1780 - Critical Equipment (ice machine) used for storage of ice is moldy.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- 1790 - The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
- 1800 - The nonfood contact surface of the gaskets on the refrigerators and the exterior of appliances throughout the kitchen has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2790 - The indoor ceiling material located in the service area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- 3170 - The floor tile in the kitchen and the ceiling panels have water damage and are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat The floors throughout the kitchen are heavily soiled with food debris and are very greasy especially underneath equipment and noted in need of cleaning.
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.
- 3220 - Mops not hung up to air dry.
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.
- 3260 - Employees personal items are stored throughout the prep area.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove news papers, paint etc.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- 3340 - Critical A container of bleach is stored next to the onions and is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.
October 01, 2007 (Routine)
Violations: - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0570 - Soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- 0820 - Critical Repeat Pork chop hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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 41F 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.
- 1060 - Repeat The nonfood contact surface of the cardboard and aluminum foil is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 3180 - Floors and wall behind three compartment sink noted in need of cleaning.
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.
- 3270 - Harborage conditions exist. Flies
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
June 28, 2007 (Routine)
Violations: - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 0550 - Repeat In-use utensils improperly stored between use.
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 140F.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- 0820 - Critical Pork chops hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0820 - Critical Items top prep area cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 1060 - Repeat The nonfood contact surface of the cardboard, soda cartons and aluminum foil is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1570 - Shelves reach-in was observed in a state of disrepair and damaged. Shelves noted rusty and water pooling bottom of reach-in.
Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 2350 ii - Water pooling on floor around steamer.
Plumbing systems and components shall be maintained in good repair.
Comments:
Above discussed for corrective action.
March 27, 2007 (Routine)
Violations: - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
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.
- 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various food items.
Store food in packages, covered containers, or wrappings.
- 0830 - Critical The prepared ready-to-eat (RTE) beef in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 1060 - The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.
December 18, 2006 (Routine)
Violations: - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0550 - Repeat Dispensing utensils improperly stored between uses.
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 140F and the container.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0800 - Critical Repeat Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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.
- 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
Comments:
Critical violation discussed for immediate correction/Other violations discussed for corrective action.
September 20, 2006 (Routine)
Violations: - 0070 - Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- 0550 - Repeat Dispensing utensils improperly stored between uses. Scoop in standing water.
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 140F and the container.
- 0800 - Critical Beef noted not being adequately cooled to prevent the growth of harmful bacteria. Items being cooled in prep reach-in. The unit is constantly opened and will not adequately and quickly cool items.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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.
- 1800 - The nonfood contact surface of the gaskets refrigeration units has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door not self closing.
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.
- 3270 - Critical Harborage conditions exist. Heavy fly activity noted.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Critical violations discussed for immediate correction/other violations discussed for corrective action.
June 02, 2006 (Routine)
Violations: - 0550 - In-use utensils improperly stored between use. (rice scoop)
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 140F and the container.
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the freezer and refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 1100 - Repeat The food contact surface of the card board box next to the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the card board box to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 2350 ii - Repeat Plumbing connections at the faucet of the three compartment sink is leaking.
Plumbing systems and components shall be maintained in good repair.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (back door is not self closing)
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.
Comments:
All violations discusses with manager.
February 14, 2006 (Routine)
Violations: - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.(rice)Bowl or utensil without handle used to dispense food.
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.
- 2350 ii - Plumbing connections under the three compartment sink is leaking.
Plumbing systems and components shall be maintained in good repair.
- 3220 - Mops not hung up to air dry.
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.
- 3260 - Employees are not using the dressing rooms or lockers provided. (customer jacket stored on food rack)
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
All violations discussed with manager.
November 08, 2005 (Routine)
Violations: - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor, carrots.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1100 - The food contact surface of the news paper is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the news paper to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 1570 - Food containers was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the food container to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food container, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer and the rack on the interior of the steamer.
Clean and sanitize these surfaces for food contact.
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back kitchen area.
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
Comments:
All violations discussed with manager.
August 02, 2005 (Routine)
Violations: - 0610 - Repeat Food (beef) stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0790 - Corrected During Inspection Repeat Improper methods used to thaw beef.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 1080 - Corrected During Inspection A paper is being used to cover food, it is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed not clean: countertop, meat slicer, shelves in reach-in, metal utensil used to grill fish.
Clean and sanitize these surfaces for food contact.
- 3180 - Repeat Floor noted in need of cleaning.
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.
Comments:
Violations discussed and/or corrected with manager.
April 14, 2005 (Routine)
Violations: - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form, handles down in dry product.Bowl or utensil without handle used to dispense food.
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.
- 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer and the reach-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0480 - Repeat Unlabeled food containers, flour and other dry products.
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.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor, dry storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0690 - Ice shave machine is too close to hand sink.
Protect food from miscellaneous sources of contamination.
- 0790 - Corrected During Inspection Repeat Improper methods used to thaw shrimp.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 0820 - Corrected During Inspection Critical Repeat Sweetened condensed milk, pork, shrimp, and shrimp rolls cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1100 - The food contact surface of the metal ban brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 1570 - Repeat Strainer was observed in a condition that prevents necessary maintenance and easy cleaning.
Replace the strainer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the strainer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1600 - The interior and the exterior surfaces of the mechanical warewashing machine are soiled, may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the reach-in and the meat slicer.
Clean and sanitize these surfaces for food contact.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of food containers
Clean and sanitize these surfaces for food contact.
- 1790 - The cavity seal of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- 1800 - Repeat The nonfood contact surface of the paper towel holder, exterior of cooking equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 3180 - Repeat Floor under cooking equipment and dry storage extremely dirty, in the noted in need of cleaning. Walls through out kitchen dirty and moldy.
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.
- 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
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.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided, jackets stored on food racks.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
All violations discussed with manager and or corrected.
December 13, 2004 (Routine)
Violations: - 1570 - Food containers in poor repair, was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 2000 - Food screen stored brhind faucet of sink.
Store screen in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 1060 - Repeat The nonfood contact surface of the card board boxes and newspaper is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1750 - Repeat Manufacturer containers were observed reused foil, card board box, and newspaper..
Discontinue the reuse of manufacturer items. Provide approved reusable food storage containers designed for your food storage needs.
- 1800 - Repeat The nonfood contact surface of the curtains at door way, back screen door, and foil around equipment has accumulations of grime and debris. Shelves through out the kitchen dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: lids on food containers.
Clean and sanitize these surfaces for food contact.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).CORRECTED
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in. CORRECTED
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: counter tops.
Clean and sanitize these surfaces for food contact.
- 0790 - Improper methods used to thaw.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 3180 - Repeat Wall moldy around the drain board of the three compartment sink. Floor dirty behind cooking equipment.
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.
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 0810 - The methods used for cooling were not adequate, stock pots of food not properly cooled before being placed in walk-in.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided, personal clothing stored on or with food items
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 3220 - Mops not hung up to air dry.
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.
- 0820 - Critical Repeat Condense milk cold holding at improper temperatures, room temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
All violations discussed with owner and or corrected. Additional certified food manager needed in restaurant.
December 13, 2004 (Routine)
Violations: - 1570 - Food containers in poor repair, was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 2000 - Food screen stored brhind faucet of sink.
Store screen in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 1060 - Repeat The nonfood contact surface of the card board boxes and newspaper is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1750 - Repeat Manufacturer containers were observed reused foil, card board box, and newspaper..
Discontinue the reuse of manufacturer items. Provide approved reusable food storage containers designed for your food storage needs.
- 1800 - Repeat The nonfood contact surface of the curtains at door way, back screen door, and foil around equipment has accumulations of grime and debris. Shelves through out the kitchen dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: lids on food containers.
Clean and sanitize these surfaces for food contact.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).CORRECTED
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0470 - Critical Repeat Unwrapped or uncovered food in the reach-in. CORRECTED
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: counter tops.
Clean and sanitize these surfaces for food contact.
- 0790 - Improper methods used to thaw.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 3180 - Repeat Wall moldy around the drain board of the three compartment sink. Floor dirty behind cooking equipment.
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.
- 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 0810 - The methods used for cooling were not adequate, stock pots of food not properly cooled before being placed in walk-in.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided, personal clothing stored on or with food items
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 3220 - Mops not hung up to air dry.
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.
- 0820 - Critical Repeat Condense milk cold holding at improper temperatures, room temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
All violations discussed with owner and or corrected. Additional certified food manager needed in restaurant.
September 23, 2004 (Routine)
Violations: - 0820 - Critical Cream 63, cold holding at improper temperatures. CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1750 - Single-service items were observed reused for the storage of utensils.
Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable storage containers designed for your utensil storage needs.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, back door.
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.
- 2920 - Back door is not provided with a self-closing door
Provide a self-closer for the back door. Provide self closure device to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
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.
- 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, in walk-in refrigerator and freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Clean and sanitize these surfaces for food contact.
- 0960 2 - The food contact surface of the coffee and tea strainer is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the coffee and tea strainer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1060 - The nonfood contact surface of the handle of the pan is not corrosion resistant, nonabsorbent, and/or smooth. CORRECTED. Foil and cardboard not approved surfaces.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 3180 - Wall around drain board moldy, noted in need of cleaning. Floor behind cooking equipment is not cleaned.
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.
- 1800 - The nonfood contact surface of the back door has accumulations of grime and debris. The mop sink is moldy. CORRECTED The interior of the oven has carbon build up.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 0480 - Repeat Unlabeled food containers, flour and other foods,
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.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, mattress.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- 3080 - Less than 10 foot candles of light was noted in the dry storage.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in freezer.CORRECTED
Store food in packages, covered containers, or wrappings.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE), eggs. CORRECTED
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
All violations discussed with manager and or corrected.
September 23, 2004 (Routine)
Violations: - 0820 - Critical Cream 63, cold holding at improper temperatures. CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 1750 - Single-service items were observed reused for the storage of utensils.
Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable storage containers designed for your utensil storage needs.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, back door.
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.
- 2920 - Back door is not provided with a self-closing door
Provide a self-closer for the back door. Provide self closure device to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.CORRECTED
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.
- 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.CORRECTED
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, in walk-in refrigerator and freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Clean and sanitize these surfaces for food contact.
- 0960 2 - The food contact surface of the coffee and tea strainer is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the coffee and tea strainer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1060 - The nonfood contact surface of the handle of the pan is not corrosion resistant, nonabsorbent, and/or smooth. CORRECTED. Foil and cardboard not approved surfaces.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 3180 - Wall around drain board moldy, noted in need of cleaning. Floor behind cooking equipment is not cleaned.
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.
- 1800 - The nonfood contact surface of the back door has accumulations of grime and debris. The mop sink is moldy. CORRECTED The interior of the oven has carbon build up.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 0480 - Repeat Unlabeled food containers, flour and other foods,
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.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, mattress.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- 3080 - Less than 10 foot candles of light was noted in the dry storage.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in freezer.CORRECTED
Store food in packages, covered containers, or wrappings.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE), eggs. CORRECTED
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
All violations discussed with manager and or corrected.
June 17, 2004 (Routine)
Violations: - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container.
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0480 - Repeat Unlabeled food containers.
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.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 2190 - Repeat Water from the handwashing sink in the prep area was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1320 - The temperature measuring device located in the reach-in is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 3340 - Critical Containers of cleaning chemicals is not stored separately from insecticides or rodenticides. CORRECTED
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- 0240 - Employees observed working in the food service area without proper hair restraints. CORRECTED
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 2620 - There are refuse containers in the kitchen without covers.
All refuse containers are to be fitted with snug lids.
- 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
- 0820 - Critical Repeat Pork cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 0820 - Critical Repeat Rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
All violations discussed with the manager for correction.
June 17, 2004 (Routine)
Violations: - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container.
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0480 - Repeat Unlabeled food containers.
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.
- 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 2190 - Repeat Water from the handwashing sink in the prep area was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1320 - The temperature measuring device located in the reach-in is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 3340 - Critical Containers of cleaning chemicals is not stored separately from insecticides or rodenticides. CORRECTED
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- 0240 - Employees observed working in the food service area without proper hair restraints. CORRECTED
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 2620 - There are refuse containers in the kitchen without covers.
All refuse containers are to be fitted with snug lids.
- 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
- 0820 - Critical Repeat Pork cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
- 0820 - Critical Repeat Rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
All violations discussed with the manager for correction.
February 02, 2004 (Routine)
Violations: - 0820 - Critical Repeat Pork chops cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 3260 - Employees are not using the dressing rooms or lockers provided - coat hanging on rack with food and utensils - corrected during inspection.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 1800 - The nonfood contact surface of the shelving unit under the rice cookers have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 3220 - Mops not hung up to air dry.
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.
- 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
- 1730 - The thermometer in the make table reachin in is not in good repair and/ or not accurate in the range of use.
Replace and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- 0550 - Dispensing utensils improperly stored between use - utensils in water< 140 F and handle in dry ingredients.
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 140F and the container.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0450 C - Utensil in a dry ingredient does not have a handle which allows for hand contact surface to be in contact with the food.
Minimize bare hand, arm contact and hand contact surfaces with exposed food to reduce the potential for contamination.
- 0480 - Repeat Unlabeled food containers - dry ingredients - corrected during inspection.
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.
- 0960 2 - The food contact surface of the bamboo sticks used as utensils are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the bamboo sticks to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 2350 ii - Critical The hot water supplied to the faucet at the kitchen sink leaks causing employees to turn off the hot water.
Plumbing systems and components shall be maintained in good repair and hot water supplied to all sinks used for hand and utensil washing.
Comments:
Overall establishment is maintained in sanitary condition - Thank you! All violations corrected or discussed during the inspection.
February 02, 2004 (Routine)
Violations: - 0820 - Critical Repeat Pork chops cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 3260 - Employees are not using the dressing rooms or lockers provided - coat hanging on rack with food and utensils - corrected during inspection.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 1800 - The nonfood contact surface of the shelving unit under the rice cookers have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 3220 - Mops not hung up to air dry.
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.
- 2190 - Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
- 1730 - The thermometer in the make table reachin in is not in good repair and/ or not accurate in the range of use.
Replace and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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.
- 0550 - Dispensing utensils improperly stored between use - utensils in water< 140 F and handle in dry ingredients.
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 140F and the container.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0450 C - Utensil in a dry ingredient does not have a handle which allows for hand contact surface to be in contact with the food.
Minimize bare hand, arm contact and hand contact surfaces with exposed food to reduce the potential for contamination.
- 0480 - Repeat Unlabeled food containers - dry ingredients - corrected during inspection.
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.
- 0960 2 - The food contact surface of the bamboo sticks used as utensils are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the bamboo sticks to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 2350 ii - Critical The hot water supplied to the faucet at the kitchen sink leaks causing employees to turn off the hot water.
Plumbing systems and components shall be maintained in good repair and hot water supplied to all sinks used for hand and utensil washing.
Comments:
Overall establishment is maintained in sanitary condition - Thank you! All violations corrected or discussed during the inspection.
October 16, 2003 (Routine)
Violations: - 0820 - Critical Repeat Cream for drinks cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0820 - Critical Cooked rice noodles hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 1800 - The nonfood contact surface of the fume hood vents had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0470 - Critical Unwrapped or uncovered food in the refrigerator and the freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0550 - Repeat Dispensing utensils improper - bowls in dry ingredients.
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 140F and the container.
- 2000 - Single service spoons were found stored in container of water.
Store all single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in freezer and refrigerator and onions stored on floor beside refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Inside top of the ice machine.
Clean and sanitize these surfaces for food contact.
- 0480 - Repeat Unlabeled food containers - various ingredients.
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.
- 0690 - Cooked roast, shrimp and noodles stored in raw rice container.
Protect food from miscellaneous sources of contamination.
- 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - women's restroom.
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Permit issued. Overall kitchen in sanitary condition. All violations corrected or discussed for correction during inspection.
October 16, 2003 (Routine)
Violations: - 0820 - Critical Repeat Cream for drinks cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0820 - Critical Cooked rice noodles hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 1800 - The nonfood contact surface of the fume hood vents had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0470 - Critical Unwrapped or uncovered food in the refrigerator and the freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0550 - Repeat Dispensing utensils improper - bowls in dry ingredients.
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 140F and the container.
- 2000 - Single service spoons were found stored in container of water.
Store all single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in freezer and refrigerator and onions stored on floor beside refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Inside top of the ice machine.
Clean and sanitize these surfaces for food contact.
- 0480 - Repeat Unlabeled food containers - various ingredients.
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.
- 0690 - Cooked roast, shrimp and noodles stored in raw rice container.
Protect food from miscellaneous sources of contamination.
- 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door - women's restroom.
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Permit issued. Overall kitchen in sanitary condition. All violations corrected or discussed for correction during inspection.
July 16, 2003 (Routine)
Violations: - 0820 - Critical Eggs cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - onions on floor and food on floor in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1750 - Single-service items were observed used for the storage of ingredients.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 0480 - Unlabeled food containers.
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.
- 0790 - Improper methods used to thaw shrimp - in bowl of water.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
Comments:
Establishment in very sanitary condition - Thank you! All violations corrected or discussed for correction during inspection.
July 16, 2003 (Routine)
Violations: - 0820 - Critical Eggs cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - onions on floor and food on floor in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1750 - Single-service items were observed used for the storage of ingredients.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 0480 - Unlabeled food containers.
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.
- 0790 - Improper methods used to thaw shrimp - in bowl of water.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
Comments:
Establishment in very sanitary condition - Thank you! All violations corrected or discussed for correction during inspection.
April 08, 2003 (Routine)
Violations: - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 1730 - The ambient air temperature gauge in the reach in to the make table is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the reach in refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0550 - Dispensing utensils improper - bowls in the dry ingredients.
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 140F and the container.
- 2000 - Clean bowls and plates were observed stored uncovered and unprotected over the make table and by the rice cookers.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 2000 - Single service items (straws in drink lids) were observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser.
- 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
Comments:
Kitchen in very sanitary condition. All violations either corrected or discussed during inspection.
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