All items noted during the previous inspection have been corrected. Cleanliness has improved since the previous inspection and kitchen has been painted. Please continue to work with pest control vendor. Ice machine has been removed - thank you.
No violation noted during this evaluation. | 01/20/2016 | Follow-up | |
Correct the above items today. Maintain the corrected items as corrected. Scoops improperly stored - store rice scoops in water at 135
°
F or above. Walls noted in need of cleaning. Observed pest activity - discussed with PIC. Ice machine is not working - remove/repair within 90 days 00 if replacing with another piece of equipment please contact EHS with a copy of spec sheet prior to ordering.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The owner of the establishment has not ensured that a person in charge is present during all hours of operation - the food handler who returned from break was told that he was PIC.
Correction: Designate a person in charge and ensure that a PIC is present during all hours of operation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Improper drink containers.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored above produce and sauces. Raw chicken stored above ready to eat food.
Correction: Store raw animal food below ready to eat food. Store raw chicken below raw eggs.
- Critical: Cooling* (repeated violation)
Observation: Improper cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours or from 135°F to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below - repair the 2 door cooler and train staff to store tofu, rice noodles and other potentially hazardous/temperature control for safety foods in the cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No current date marks observed in the facility.
Correction: Date PHF/TCS food to indicate a maximum cold holding period of seven days.
- Handwashing - Using a Handwashing Lavatory
Observation: Soiled bowls are stored in a handsink.
Correction: Remove the items blocking the sink and maintain access at all times.
- Hand Drying Provision (repeated violation)
Observation: No paper towels available at the blocked sink.
Correction: Provide paper towels at each handsink at all times.
|
01/13/2016 | Routine | |
All items noted during the previous inspection have been corrected.
Continue to clean walls behind and floors under equipment and maintain these areas as clean.
Note to Operator - 6/9 items on previous report were repeat observations - please work with staff to reduce/eliminate repeats.
No violation noted during this evaluation. | 02/11/2015 | Follow-up | |
LEX #724898
A complaint was received that stated that the kitchen of this facility is filthy, raw chicken is left laying out, old food is left in pots and live roaches are on the floor. The complaint further stated that it is best to inspect the restaurant early in the morning prior to the cook starting for the day. EHS is not able to access facility while no staff are present - inspection conducted at start of business hours.
When asked, PIC stated that he is not aware of any customer complaints. When EHS arrived in the kitchen PIC was observed cutting tofu on a cutting board balanced on top of an empty chicken carton. This carton was in between a bag of ground meat and a box of fruit. PIC was advised to complete one task at a time and to clean and sanitize the work area as required while changing tasks. Open drinks containers were observed. PIC stated that they were left from service the previous night. EHS observed a bus pan that appeared to contain soiled dished from the previous night. Staff were observed to be taking out the trash from the night before. Staff indicated that either the dishwasher did not show up yesterday or that there is a new employee. EHS advised staff that clean up should be completed prior to leaving each night, especially if having pest control twice a month. EHS observed and photographed multiple locations that are noted in need of cleaning, particularly under/behind equipment. Staff stated that they have not seen any roaches recently and that the facility has pest control service twice a month. Staff were able to produce a receipt for service dated 02/02/2015.
No violation noted during this evaluation. | 02/04/2015 | Complaint | |
Correct the above items prior to the follow up.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after taking out the trash.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Containers of rice noodles and vegetables observed stored in containers of raw animal food.
Correction: Store raw animal food below and away from ready to eat food and produce.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Scoops stored in standing water. Knives stored in between the table and wall.
Correction: Store 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple foods observed not bearing date marks.
Correction: Mark the date on foods to indicate a maximum holding period of seven days, including the day of preparation.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the curry sauce (dated January 5-15)should have been previously discarded
Correction: Promptly discard foods that have reached the end of the seven day holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: A food service worker was observed rinsing soiled utensils in the hand sink.
Correction: Hand sinks are to be used for hand washing only.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistant OR not protected against breakage by a shield.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb OR protect lamp against breakage by replacing the missing lens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and walls under/behind equipment noted in need of cleaning.
Correction: Clean these areas and increase the regular cleaning frequency.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site) (repeated violation)
Observation: Medicines are stored above the open prep cooler.
Correction: Locate medicines to prevent contamination of food and equipment.
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02/04/2015 | Routine | |
Maintain the corrected items as corrected - correct the remaining items today. Cleaning completed as noted - please continue to maintain and improve.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employee beverage improperly stored.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw eggs stored above produce. Raw chicken above raw beef.
Correction: Store raw animal foods below produce. Store raw beef above raw chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
01/07/2015 | Follow-up | |
Correct the above items prior to the follow-up. Reviewed thawing with PIC. Discusses areas in need of cleaning in the kitchen.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed failing to wash after touching their face.
Correction: Instruct staff to wash their hands after touching their face.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee beverages improperly stored. Employees eating at prep tables in the kitchen.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw. Provide a designated area for employees to eat such as a table in the dining area.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw chicken stored above raw pork. Raw eggs above produce.
Correction: Store raw animal food with higher cook temperatures below raw animal food with lower cook temperatures and ready to eat food and produce.
- Critical: Cooling*
Observation: Sauce cooked last night and tofu prepared this morning improperly cooled.
Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours and items from pre-chilled ingredients to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: There is an item stored in the prep area handsink.
Correction: Remove the item and maintain access to this sink at all times.
- Hand Drying Provision
Observation: No paper towels available at the kitchen handsinks.
Correction: Provide paper towels at each handsink.
|
12/17/2014 | Routine | |
All items noted during the previous inspection have been corrected. Maintain these items as corrected.
No violation noted during this evaluation. | 06/12/2013 | Follow-up | |
ACR # 29362
A complaint was received that stated a customer observed a roach on their table. Complaint and routine inspections were conducted and no live roaches were observed. EHS spoke with the owner of the facility over the phone. She indicated that they are in the process of switching pest control companies and that facility staff had fogged the kitchen the night before the complaint. EHS observed an empty can of Raid Fogger under a work table. EHS advised the owner that pest control chemicals must be applied by a certified applicator and never by facility staff.
EHS spoke with PIC regarding areas that were noted in need of cleaning. Any food or grease on the floors, walls, ceiling or equipment is a source of food for pests and should be cleaned as needed.
Reminder - this is the second roach complaint received in the previous 12 months (November 28, 2012).
No violation noted during this evaluation. | 06/05/2013 | Complaint | |
Correct the critical items today, correct all others prior to the follow-up.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Shell eggs and chicken stored above produce and sauces.
Correction: Store raw animal foods below ready to eat foods.
- Utensils - In-Use - Between-Use Storage
Observation: Rice and ice scoops improperly stored.
Correction: Store rice scoops in water at 135°F or above. Store the ice scoop with the handle above the top of the food.
- Cooling Methods
Observation: Improper cooling methods.
Correction: Combine cooling methods as needed to meet the time/temperature requirement for proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking observed.
Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum holding period of seven days, including the day of preparation.
- Sanitizing Solutions, Testing Devices
Observation: No test strips available.
Correction: Provide test strips for each sanitizer used.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Employee medicines stored above food.
Correction: Label and store employee medicine in a location that prevents contamination of food and clean equipment.
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06/05/2013 | Routine | |
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