- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Some roaches were observed close to the hand sink in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/30/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Some food are cold holding at improper temperatures of 43, 44 in walking cooler and drawer cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/29/2015 | Risk Factor | |
All violations corrected or discussed for correction during the inspection.Provided fact sheets in Spanish and English on the big 5 illnesses, the decision tree, three compartment sink and handwashing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use - spoon for white rice in room temperature water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the back kitchen area over the single service item storage does not meet the standard of: 1. smooth, durable and easily cleanable 2. non-absorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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03/09/2015 | Routine | |
Need to monitor food temperatures to include hot and cold holding along with cooking temperatures. All cold holding foods must be at 41 degrees F or less. Train employees on reportable illnesses. Handouts covering the big 5 reportable illness was left with the manger.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and raw beef cold holding at improper temperatures in grill cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The temperature of the cooler was turned down.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink is leaking so firm turned the water off.
Correction: Plumbing systems and components shall be maintained in good repair. Repair leak within 2 weeks.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/04/2014 | Routine | |
No violations found during inspection. Well managed facility.
No violation noted during this evaluation. | 02/06/2014 | Routine | |
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