- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed a bag of cut leafy greens laying on top of raw beef in the prep cooler at the stove. Observed raw chicken stored above raw beef and raw shrimp in the reach-in freezer. **CORRECTION** The leafy greens were immediately discarded. Arrange the frozen meats according to cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed an accumulation of dried food debris on the cutting surfaces of the slicer blade and the can opener blade. **CORRECTION** The slicer and can opener were washed, rinsed, and sanitized during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed soups (beef, chicken, vegetable) stored in several 5 gallon buckets in the walk-in cooler. The measured internal temperatures ranged from 47-62 F. Some of the soup was cooked the day before the inspection, while others were cooked earlier in the day according to the PIC. **CORRECTION** The soups that were identified to be held in the cooler for more than four hours were immediately discarded. The soups that were cooked earlier in the day and were actively cooling for less than four hours were immediately placed in ice baths to rapidly cool. Do not place foods in the cooler in these large containers until they have completely cooled.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
One of the upright freezers has exposed insulation. ** Please repair the hole or replace.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
The cutting board at the prep cooler next to the grill is scarred and no longer effectively cleanable. **Please refinish the cutting surfaces or replace the boards.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed an accumulation of food debris on the outer surfaces of the toaster oven and microwave oven above the prep coolers. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 39 F (ambient) foods 39-43 F (raw chicken, tofu, soup, half & half, brisket, sprouts) 1-door display cooler-- 41-43 F (lettuce, half & half) prep cooler at hand sink-- 38-41 F (tofu, shrimp, sprouts) prep cooler at stove-- 41 F (tofu, cooked chicken, cooked beef, meatballs) prep cooler at grill-- 34-37 F (lettuce, shrimp, raw beef) reach-in & chest freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: chicken off grill 167-181 F, chicken out of fryer 166 F, pork spring roll 162 F hot holding temperature: rice warmer 153 F hot foods are time marked at the grill throughout the day.
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 121 F/50 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good hand washing observed.
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01/26/2016 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed two dead ants floating in the sugar water at the soda fountain. **CORRECTION** The sugar water was immediately discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
>Observed cooked tofu with a measured internal temperature of 69 F sitting in a bowl at the stove. There was no time marking for the food and the PIC stated that the tofu is held out at lunch and then placed in the cooler. >Observed garlic & oil mixtures at the grill with measured internal temperatures of 67-71 F. Again, no time marking was present and the staff did not know exactly when the mixtures were made except that they are made every day in the morning. **CORRECTION** The tofu and garlic & oil mixtures were discarded upon request. You may use time as a public health control for these foods but they must be marked and a clear procedure developed for each batch. Otherwise, keep them under temperature control.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a can of domestic pesticide (RAID) stored on a shelf adjacent to the box soda mixes for the soda fountain. **CORRECTION** The pesticide was discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-303.12 Packaged food is stored in direct contact with ice or water or unpackaged food is stored in contact with undrained ice, specifically:
Observed insert pans of shrimp with ice laying directly on top of the foods. **CORRECTION** The ice was removed and new ice was placed in a bag and placed on the foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed containers of raw chicken and shrimp stored on the floor in the walk-in cooler. ** Store foods at least six inches off the floor to prevent possible contamination and pest attraction.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
The ice scoop was laying in the ice with the handle touching the food. **Store scoops with the handles up and out of the foods as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
One of the upright freezers has exposed insulation. ** Please repair the hole or replace.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The hood and the outer surfaces of some of the cooking equipment was soiled with grease and food debris. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 38-43 F (cooked chicken, raw chicken, cooked noodles, shrimp, beef, broth) 1-door prep cooler-- 37-39 F (meatballs, tofu, chicken) 2-door prep cooler-- 41 F (sprouts, cooked beef) large prep cooler near pass thru window-- 38 F (lettuce, raw beef) 1-door display cooler-- 41 F (half & half) reach-in & chest freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: curry chicken off stove 189 F hot holding temperatures: rice warmer 153 F.
- Information: Dishwashing Methods:
Three compartment sink available. Automatic low temperature dish machine: wash 131 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 50-200 ppm chlorine detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good hand washing practices observed.
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09/22/2015 | Semi Annual Food | 85 |
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