Szechuan Inn, B-1 - 3916 Portsmouth Boulevard, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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February 19, 2009 | Routine | 2 | 11 | Details / Comments |
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November 05, 2008 | Routine | 4 | 12 | Details / Comments |
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January 28, 2008 | Routine | 3 | 11 | Details / Comments |
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October 15, 2007 | Routine | 0 | 4 | Details / Comments |
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July 10, 2007 | Routine | 5 | 7 | Details / Comments |
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April 23, 2007 | Routine | 1 | 3 | Details / Comments |
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December 04, 2006 | Routine | 1 | 3 | Details / Comments |
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February 14, 2006 | Routine | 0 | 8 | Details / Comments |
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August 22, 2005 | Routine | 2 | 8 | Details / Comments |
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January 25, 2005 | Follow-up | 0 | 5 | Details / Comments |
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January 13, 2005 | Routine | 4 | 19 | Details / Comments |
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November 09, 2004 | Routine | - | - | Details / Comments |
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March 22, 2004 | Routine | 4 | 12 | Details / Comments |
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March 21, 2003 | Routine | 1 | 9 | Details / Comments |
February 19, 2009 (Routine)
Violations:
- 0220 - Critical Repeat 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. - 0470 - Critical Repeat Unwrapped or uncovered food in all refrigeration and freezer units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 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 Repeat 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. - 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. - 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. - 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. - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 0810 - The methods used for cooling were not adequate.
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. - 1060 - The nonfood contact surface of the shelving (through out the establishment) and the floor in the back storage area 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 - Repeat Dry storage bins was observed in a state of disrepair and damaged.
Repair the dry storage bins 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 dry storage bins, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board(s) 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. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food container lid, drawer with food utensils, shelving, food storage cart, dry storage bins.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in front dry storage area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3140 - Repeat Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - Repeat Some wall surfaces 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.
Need to start training logs. Approved for permit.
November 05, 2008 (Routine)
Violations:
- 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. - 0470 - Critical Unwrapped or uncovered food in all refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 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 - 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. - 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. - 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. - 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 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. - 1570 - Repeat Food storage containers was observed in a state of disrepair and damaged.
Repair the food storage 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 food storage containers, 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: food storage containers.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: chest freezers, shelving by the moter underneath drink machine, inside liquor cabinet, shelving in the back storage area, outside of the whirlpool refrigerator, pipes underneath and in front of the cook line, wire shelving, etc.
Maintain nonfood-contact surfaces of equipment clean. - 2810 - Wall or wall covering in behind the soda machine is not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 3140 - Locker or other suitable facilities are not located to protect food and food related items from contamination
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination - 3170 - Ceiling tile is falling down and 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 Some wall and floor surfaces 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. - 3240 - Handwashing facilities are unclean and not maintained (comming off the wall).
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3340 - Corrected During Inspection Critical Containers of windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of windex must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3380 - Corrected During Inspection Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (no sanitizer in the bucket at the bar).
Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
January 28, 2008 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after entering the kitchen from the outdoors, and before donning a pair of single-use gloves.
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 A 4 - Covered containers of raw chicken stored over covered containers of ready-to-eat foods.
Store raw chicken beneath ready-to-eat foods. - 0530 - Unpackaged food stored in direct contact with undrained ice.
Store unpackaged food in drained ice. - 0550 - No dispensing utensil provided for each individual container storing raw meat or seafood.
Provide a separate dispensing utensil for each individual container storing a raw meat or seafood. - 0550 - Dispensing utensils improperly stored between uses in stagnant room temperature 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 135F and the container. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use on counter tops.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1040 - Pu Pu trays constructed of wood.
Discontinue use of wood for this purpose. Obtain Pu Pu trays that are not constructed of wood. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1570 - Bent screen frame on the rear screened door.
Provide a tight seal around the screen frame. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in the mechanical dishwashing machine was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. - 1750 - Reusing plastic food containers for food storage.
Do not reuse a food container for food storage once the originally stored food has been emptied from the container. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR TOPS OF THE DISHWASHING MACHINE & COKE MACHINE, PRERINSE SINK COUNTER TOP & SPRAY NOZZLE, LIDS COVERING THE EGG ROLLS, PLASTIC CONTAINERS, ICE MACHINE DISPENSING PLATE, and ALL COUNTER TOPS & SHELVING.
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Dumpster's sliding door left open while unattended.
Cover all waste containers when not in continuous use. - 2930 - Corrected During Inspection Rear door and screened door propped open while unattended.
Keep doors closed or properly shielded against pest entry when unattended. - 3180 - Repeat Kitchen walls and the outdoor storage room floor were 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. - 3330 - Corrected During Inspection Critical Unlabeled spray bottle of a cleaning solution.
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.
Reviewed the Employee Health Policy with the person-in-charge. Correct all cited violations. PERMIT RENEWAL ISSUED
October 15, 2007 (Routine)
Violations:
- 0690 - Corrected During Inspection Cell phone observed stored in plastic container with packaged food items (i.e. baking soda, etc.).
Protect food from miscellaneous sources of contamination. *Phone removed by management - 1060 - The nonfood contact surfaces of the wooden rolling pin are 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine panelChest freezer (storage room).
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Light fixture (ventilation hood) is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Note: Store chemical cleaners separately from personal care items. Reorganize storage shelves. Good improvement noted from previous inspection.
July 10, 2007 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (poultry observed stored above other foods/produce).
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. *Always store poultry products on bottom shelf. - 0820 - Critical Foods in make table unit (chicken (52 F), beef (52 F), and eggs (60 F) are cold holding at improper temperatures.
Discard the foods listed above and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. *Voluntarily discarded by management (one working container of chicken, one container of beef, and two containers of eggs). - 0820 - Critical Lowboy refrigeration unit and its contents cold holding at improper temperatures (observed at 47 F).
Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical Some prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit are 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. - 1100 - The food contact surface of the ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the scoop 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. - 1580 - Repeat Some cutting boards 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. - 1770 A - Critical The following tableware were observed soiled to sight and touch: Hand-held can openerCutting knives
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Rest-room ceiling vents (dust)Whirlpool refrigerator door gasketWhirlpool freezer (interior surfaces).
Maintain nonfood-contact surfaces of equipment clean. - 2020 - Repeat Unwrapped spoons were not stored at the wait station with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2760 - Objectionable odors were emanating from the outdoor refuse container.
Increase the frequency that refuse is removed from the facility to prevent objectionable odors. - 3180 - Repeat Some wall surfaces (near ice machine) 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. - 3240 - Handwashing sink faucet in men's restroom is observed loose.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3380 - Corrected During Inspection Critical Repeat Sanitizer agent (bleach) concentration in wiping buckets was observed too high (200 + ppm).
Adjust sanitizer agent (bleach) concentration to meet the requirement of 50 ppm.
Refrain from storing potentially hazardous foods in lowboy unit/make table until unit has been serviced and is properly cold holding at 41 F or less. Correct all violations. NOTE- Keep back EXIT area clear.
April 23, 2007 (Routine)
Violations:
- 0480 - Unlabeled food containers (dry ingredients located along cookline area).
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. - 2000 - Clean saucers (located at the fruit buffet table) were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 - Serving spoons (wait station area) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store tablewares with food or lip-contact surface facing downward to prevent contamination prior to use. - 3330 - Critical Some working containers of cleaners are not 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.
Overall food management and sanitation is good.
December 04, 2006 (Routine)
Violations:
- 0550 - Repeat In-use utensils improperly stored between use-utensils observed stored in cool stagnant 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. - 1580 - Repeat The cutting board on the storage shelf 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. - 3180 - Some wall surfaces 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. - 3380 - Corrected During Inspection Critical The sanitizer (chlorine) concentration is too high (200+ ppm).
Adjust the sanitizer concentration to the appropriate level (50 ppm).
February 14, 2006 (Routine)
Violations:
- 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. - 1060 - The surface of the four wooden racks or stands and the wooden drawer are not corrosion resistant, nonabsorbent, and/or smooth.
Replace these items with approved racks and a drawer. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surfaces of the rusty walk in racks and the worn out stock pot are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the stock pot. Repaint or replace the racks 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. - 1580 - Repeat Two cutting boards are heavily scratched, stained, 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. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 1750 - Manufacturer containers (glass jars, cardboard boxes) were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: stove, bar cabinets, shed.
Clean and sanitize these surfaces. - 3180 - Shed and kitchen 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.
Permit renewed.
August 22, 2005 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in dry storage.
Store food in packages, covered containers, or wrappings. - 0550 - Dispensing utensils improperly stored between uses. Store in a pitcher of 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. - 0820 - Corrected During Inspection Critical Repeat Food in make table cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1570 - Repeat The door gasket of the walk-in refrigerator and freezer is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board(s) along the make table 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. - 2730 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests. - 2830 - Repeat Floor wall juncture under the dishwash table is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not self closing, and there is a gap in between the screen and door frame.
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 Premises are not being routinely inspected for evidence of pests. Mouse droppings found in storage unit.
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3270 - Critical Methods are not being used to control pests. Several flies noted at exterior of the building and in storage unit in back.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
January 25, 2005 (Follow-up)
Violations:
- 1570 - Repeat The door gasket of the walk-in refrigerator and freezer is torn and missing.
Repair or replace the door gasket in accordance with the manufacturer's specifications. Door gaskets are on order. - 1770 C - Repeat Storage shelving by wok in need of cleaning.
Clean thoroughly and regularly. - 2930 - Repeat Back door screen needs to be self-closing.
Provide a self-closure device. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat Floor in kitchen, floor in walk-in freezer in poor repair.
They are currently trying to repair kitchen floor and stainless steel sheets have been ordered for walk-in freezer.
All other violations from previous inspection other than the above stated have been corrected. Permit Issued.
January 13, 2005 (Routine)
Violations:
- 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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several food items in walk-in freezer and thoughout kitchen.
Store food in packages, covered containers, or wrappings. - 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Make table cold holding at improper temperatures. Refrigerator is at 50 F and foods are 48F-50F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Foods moved to alternate refrigerator and unit must be serviced. - 1060 - The nonfood contact surface of the bottom of the prep table 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. - 1100 - The food contact surface of the walk-in storage shelving is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Shelving is rusted.
Repair or replace the shelving 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. - 1320 - Repeat There was no temperature measuring device located in the walk-in freezer and Whirpool freezer.
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. - 1570 - Repeat The door gasket of the walk-in refrigerator is torn and the gasket of the walk-in freezer is torn and partially missing.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board(s) along the make table 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. - 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave and dry storage shelving.
Maintain nonfood-contact surfaces of equipment clean. - 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pot preventing its use. - 2790 - Floor of walk-in refrigerator is covered with linens.
Remove linens on floor as it is not a cleanable surface. - 2830 - Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 2930 - Back screen door is not self closing.
Provide a self closure device on door. - 3030 - No disposable towels were provided at the hand washing lavatory at the bar.
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 - 3045 - Repeat 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. - 3170 - Repeat Floor thoughout kitcen is on poor repair. Concrete is uneven and water is pooling, also there are several cracks in concrete. Floor in walk-in freezer is corroding. Ceiling tile missing over walk-in freezer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor throughout kitchen noted in need of cleaning and in walk-in freezer.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 3320 - Critical Repeat Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
There are several repeat violations from previous inspection. Notice of Violation to be issued. Permit expires 1-31-05. Permit cannot be issued until violations have been corrected. Re-inspection to occur in two weeks.
November 09, 2004 (Routine)
Violations:
- 0820 - Critical Chicken and beef in make table cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1320 - There was no temperature measuring device located in the make table, reach-in whirlpool freezer.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Onions stored on floor in storage shed.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. - 1580 - Repeat The cutting board(s) along the make table 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 several foods.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 0480 - Repeat Unlabeled food containers. (flour and rice)
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. - 1570 - The door gasket of the walk-in refrigerator and freezer are broken and torn. The cold water faucet on three compartment sink is in prro repair. Plastic door of ice machine is broken.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. Repair the faucet. Replace door on ice machine. - 3180 - Floor under storage shelving by ice machine 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. - 3170 - Floor in walk-in freezer is not maintained in good repair. Floor is corroding. Floor in fornt of wok is in poor repair and is noe a cleanable surface.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar sink).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
March 22, 2004 (Routine)
Violations:
- 1780 - Critical Food contact surfaces of the pots and covers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
clean items immediately and store then in a clean location. - 3080 - Less than 50 foot candles of light was noted in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 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. - 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 - 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. - 1750 - Manufacturer containers were observed reused for the storage of other types of foods.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1580 - Repeat The cutting board(s) 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. - 3045 - Repeat 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. - 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees - 2180 - Critical The (faucet/fixture) was damaged or condition is in poor repair.
Repair or replace theto provide proper operations. - 1080 - The various wooden bowls are 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. - 2890 - (Infrared lamp, Heat lamp) in buffet bar not protected against breakage by a shield.
Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed. - 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. - 3330 - Critical Working containers of HAZARDOUS PRODUCT 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. - 1150 - The nonfood contact surface of the cloth lining bottom of cutting board is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
March 21, 2003 (Routine)
Violations:
- 3300 - Facility is storing unnecessary items (outside near the storage shed) to the operation or maintenance of the establishment.
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. - 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. - 1800 - The nonfood contact surface of the Rubber Door Gaskets of the Refrigerated Units had accumulations of mold/mildew, grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1580 - The cutting board(s) along the Grill 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. - 1570 - Rusting Metal Shelving in the Walk In Refrigerator were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair or replace the rusting metal shelving 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1320 - There was no temperature measuring device located in the Walk In Refrigerator or the Reach In Freezer compartment of the Signatture 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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food (Egg Rolls) 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. - 3180 - Flood splash (corn starch) on outside of containers and walls and floors and metal food cans surrounding the area is noted in need of cleaning, also the exterior of the Chest Freezers have food splash, blood and need regular 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. - 3170 - Kitchen Floor is deterioating and is in need of resurfacing (Floors must be smooth and easily cleanable), also a wooden shelf near the Grill Line is peeling and flaking and needs to be resurfaced.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties.
Permit Issued. Excessive water on the floor behind service counter due to leak (correct immediately). Egg Rolls are not being heated to an internal temperature of 140 degrees fahrenheit (correct immediately). Employees handling food that is "Ready To Eat" with their bare hands (correct immediately) Excessive materials are being stored at rear of building and under shed (may cause rodent harborage; correct immediately). Rusting metal shelving in the Walk In Refrigerator are covered by a laminate floor covering (not acceptable). Correct rusting shelving and removed unapproved laminate floor covering used to cover rusting shelves. HEALTH DEPARTMENT INSPECTION RECORDS ARE NOT BEING MAINTAINED ON THE PREMISES FOR A PERIOD OF ONE YEAR AS DIRECTED (CORRECT IMMEDIATELY).
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