August 12, 2009 (Risk Factor Assessment)

June 12, 2009 (Follow-up)

• 1570 - Repeat Gasket torn on prep refrigerator door. Shelves rusty in walk-in and 2 door unit.
  Replace. Replace.
• 3080 - Repeat Light intensity low in kitchen and walk-in.
  Increase lighting.
• 3170 - Repeat Women's restroom floor tile is buckling. Ice storage cabinet deteriorated.
  Repair. Replace.
• 3180 - Repeat Hood greasy. Seats dirty in booths.
  Clean. Clean.

May 06, 2009 (Routine)

• 1770 A - Critical The inside of tongs were extremely greasy. Water pitchers were sticky to the touch.
  Corrected by cleaning.
• 0800 - Critical Rice cooked the previous day was found at 45 degrees.
  Cooked rice must be cooled rapidly 135 to 70 degrees in 2 hours and 70 degrees to 41 degrees in 4 more hours. Discard.
• 0820 A 2 - Critical Beef on a stick found in the freezer section of the now walk-in cooler was 46 degrees. Chicken wings in the walk-in section of the cooler were 44 degrees.
  All products in walk-in should be 41 degrees or less. Adjust temperature.
• 0810 - Rice was found in containers that were filled more than 4" deep.
  Use shallow pans to cool quickly.
• 1450 - The freezer no longer works and the door has been removed which requires the walk-in cooler unit to cool both walk-in cooler and freezer.
  Air temperature was found at 46 degrees. Must be<41 degrees.
• 1570 - Gaskets torn on the prep unit. Shelves rusty in walk-in cooler and 2 door reach-in refrigerator.
  Replace. Replace/repair.
• 1770 C - Inside of refrigerators and cabinets were not clean.
  Clean.
• 3180 - Floors filthy in old walk-in freezer and under wok line. Walls in the kitchen are greasy and dirty. Seats in the dining room are dirty. Hood system and vents are greasy.
  Clean all the above.
• 3170 - Tile floor not sealed in women's restroom. Ice cabinet next to the bar is deteriorating.
  Secure to wooden floor. Repair.
• 3080 - Light intensity was 6 on the wok line and 20 near slicer.
  Should be 50 foot candles. Clean and replace any burned out bulbs.

February 06, 2009 (Risk Factor Assessment)

June 11, 2008 (Follow-up)

• 1570 - Repeat Rusty shelves in 2 door refrigerator.
  Clean or replace.
• 2730 - Repeat No drain plug in dumpster drain hole.
  Provide or replace dumpster.
• 3080 - Repeat Light intensity was low (9-23) in the kitchen.
  Increase light intensity.

May 07, 2008 (Routine)

• 0160 - Corrected During Inspection Critical Employee went outside and did not wash his hands when he returned to work.
  Corrected by having employee wash hands.
• 1570 - Rusty shelves in 2 door refrigerator.
  Clean or replace.
• 1770 A - Critical A heavy encrusted grease ring was found on the broth pot.
  Thoroughly clean and sanitize.
• 1770 C - Inside of all refrigerators, door handles on refrigerators and gaskets were not clean.
  Clean.
• 2730 - No drain plug in dumpster drain hole.
  Provide or replace dumpster.
• 3020 - No soap in employee restroom.
  Provide.
• 3045 - No handwashing signs in any of the restrooms.
  Provide.
• 3080 - Light intensity was low (9-23) in the kitchen.
  Increase light intensity.
• 3180 - Walls and floor in kitchen and walk-in were dirty.
  Clean.
• 3180 - Hood was greasy.
  Clean.
• 3180 - Booths in dining room were dirty.
  Clean.

February 21, 2008 (Follow-up)

February 14, 2008 (Critical Procedures)

November 16, 2007 (Critical Procedures)

• 0230 - Critical An employee cleared his nose and spit into trash can.
  Do not spit in kitchen. Use tissue then wash hands.
• 0800 - Corrected During Inspection Critical Rice cooling from previous night was 50 degrees.
  Discarded. Cool in small amounts.
• 0820 - Critical Repeat Products in walk-in cooler were 44 degrees.
  Reduce temperature in walk-in so that temeprature of food is 41 degrees or less.

August 23, 2007 (Critical Procedures)

• 0060 - Corrected During Inspection Critical Owners ServSafe certification had expired.
  Correct by taking Demonstration of Knowledge test and passing.
• 0820 - Critical Wings, cooked chicken and shelled eggs were 45 degrees in walk-in cooler.
  Repairman called.

May 17, 2007 (Routine)

• 0550 - Rice spoon in standing water.
  Correct by storing in water 135 degrees or hotter or in food (handle up).
• 0850 - Critical Chicken (cooked and cooled) is held at room temperature during meal periods. It was 60 degrees.
  If PHF is held at room temperature you must label it with a time of<4 hours when the remaining food must be disposed of. Do not let food warm up to room temperature and recool it.
• 1320 - No thermometer in homestyle refrigerator.
  Provide thermometer.
• 1770 C - Shelves, wire fan cover not clean.
  Clean nonfood contact surfaces.
• 2920 - Employee restroom door not self closing.
  Replace self closer device on door.
• 3080 - Light intensity 13 foot candles at wok/steam table and prep area.
  Correct by increasing light intensity to 50 foot candles or more.

February 27, 2007 (Follow-up)

February 15, 2007 (Critical Procedures)

• 0160 - Critical Employees changed food prep tasks and came into kitchen from other places and did not wash hands before returning to food prep.
  Correct by teaching employees to wash their hands upon entering kitchen and when changing food prep tasks.
• 0470 - Corrected During Inspection Critical Observed pan of raw chicken over box of lettuce/cabbage in walk-in refrigerator.
  Corrected by moving raw chicken.
• 0760 - Corrected During Inspection Critical Gravy in steam table was 102 degrees.
  Corrected by reheating gravy in wok to 165 degrees before placing it into steam table for hot holding.
• 1890 - Critical Employee manually washing food containers did not sanitize them before placing in clean area.
  Corrected by setting up sink for sanitizing with 100 ppm chlorine.
• 1890 - Critical Dishmachine final rinse<160 degrees at dish.
  Correct by repairing to provide final rinse of 180 degrees or more to be >160 degrees at dish. Note: wash temperature dropped from 148 to 140 during wash cycle and rinse temperature dropped from 160 degrees to<150 degrees during rinse cycle.

November 20, 2006 (Critical Procedures)

August 29, 2006 (Critical Procedures)

July 24, 2006 (Follow-up)

July 19, 2006 (Follow-up)

• 0220 - Critical Employee drank from open cup while preparing food. Another employee had toothpick in mouth.
  Correct by allowing only covered cup with straw for employee beverages consumed in kitchen. Employees must avoid hand to mouth contact-no toothpicks in mouth.
• 0810 - Repeat Rice in walk in: 1 pan 45 degrees, 1 pan 50 degrees.
  Discard. Correct by cooling rice to 41 degrees or less by spreading it out on a sheet pan and placing in walk in until 41 degrees or less.
• 1570 - Repeat Shelves rusted.
  Refinish them.
• 1580 - Repeat Butcher block table has grooves and cracks in it.
  Someone has been hired to refinish this table.
• 3080 - Repeat Light intensity<50 foot candles in some areas of kitchen.
  Increase light intensity to 50 foot candles in prep areas.

July 07, 2006 (Follow-up)

• 0810 - Pan of rice in walk in from yesterday is 65 degrees in center.
  Discard this rice and always cool rice, cooked chicken, etc on a sheet pan no more than 1" deep.
• 1570 - Repeat Shelves rusted in walk in.
  Repair or replace.
• 1580 - Repeat Butcher block table is not cleanable.
  Replace it.
• 2890 - Repeat Lights over 3 compartment sink are not shielded.
  Shield them.
• 3080 - Repeat Light intensity does not meet regulations-50 foot candles required in food prep areas, 20 foot candles in dishwash area and 10 foot candles in walk in and food storage areas.
  Increase light intensity by replacing bulbs that aren't working or that are less wattage than fixture allows.

May 22, 2006 (Routine)

• 0160 - Critical Server took dirty dishes from customers table to dishwasher and did not wash hands before serving customer.
  Train employees to wash hands in handsink after handling dirty dishes, before serving next customer or handling food or clean equipment/utensils.
• 0220 - Corrected During Inspection Critical Observed employee eating in kitchen.
  Teach employees that they cannot eat in kitchen and must wash hands after breaks, etc. before returning to work.
• 0760 - Corrected During Inspection Critical Gravy is 100 degrees in steam table. Gravy is reheated from yesterday.
  Reheat to 165 degrees on stove or in wok within 2 hours.
• 0810 - Corrected During Inspection Pan of rice cooked this am is 4-6" deep in container in refrig.
  Corrected by spreading rice on sheet pan and placing into walk in to cool rapidly.
• 0960 2 - Egg rolls stored in "thank you" bag.
  Use approved food container that is durable and cleanable.
• 1570 - Shelves in walk in refrig and storage area are rusted.
  Refinish or replace rusted shelves.
• 1580 - Butcher block table (across from dishwasher) is damaged and not easily cleanable.
  Refinish surface so smooth and cleanable or remove table from premises.
• 1770 C - Grease build up on hood over cook equipment.
  Clean hood. Manager states that professional hood cleaning company was scheduled to come in last week and they've rescheduled to clean hood this week.
• 2720 - Corrected During Inspection Dumpster door open.
  Close door.
• 2890 - Lights over 3 compartment sink are not shielded.
  Provide light shields on light bulbs.
• 3080 - Light intensity on prep line is 7 foot candles and by prep/slicer is 20 foot candles. Light intensity in walk in refrig is 5 foot candles.
  Increase light intensity to 50 foot candles or more in food prep areas. Increase to 10 foot candles.
• 3180 - Wall behind 3 compartment sink not clean.
  Clean.

February 24, 2006 (Critical Procedures)

• 0220 - Critical Server and dishwasher did not wash hands after handling dirty dishes before handling clean dishes or serving other customers.
  Teach employees to wash hands after contamination may have occurred.
• 0270 - Corrected During Inspection Critical Several dented cans in food storage shelf.
  Corrected by removing dented cans for disposal or return to supplier.

November 29, 2005 (Follow-up)

November 29, 2005 (Critical Procedures)

• 0220 - Critical Open employee drink in kitchen.
  Employee drinks must be in covered cup with straw if consumed in kitchen.
• 1890 - Critical Ice machine has mold on interior.
  Clean and sanitize.

November 08, 2005 (Follow-up)

October 24, 2005 (Follow-up)

October 03, 2005 (Follow-up)

• 0470 - Critical Raw chicken and shell eggs over cabbage in walk in refrig.
  Store raw meat separate from or below food that can be eaten with little or no further cooking.
• 0800 - Critical Several containers of PHF cooked earlier today sitting out at room temp approx 80 degrees.
  Rapidly cool hot PHF to 70 degrees within 2 hours and from 70 to 41 degrees in next 4 hours. Spread fried chicken pieces, etc. on sheet pan to cool.
• 2920 - Restroom door is not self closing.
  Install closing device.

August 22, 2005 (Critical Procedures)

July 12, 2005 (Follow-up)

May 06, 2005 (Routine)

• 0610 - Bag of onions on floor of storage room.
  Move to shelf up off floor.
• 1770 A - Critical Food debris on slicer.
  Thoroughly clean and sanitize.
• 1770 B - Build up of grease on exterior of cooking equipment.
  Clean.
• 2890 - Light over 3 compartment sink not shielded.
  Provide light shields or use plastic coated bulbs.
• 3170 - Some floor tiles missing under equipment on cooking line.
  Replace.
• 3270 - Critical Observed presence of roaches around smoker in kitchen.
  Contact PCO about observation of live roaches. PCO needs to bait, spray, possibly fumigate and use glue traps to monitor and eliminate roaches.