Rose Garden Restaurant, 5680 Telegraph, Dearborn Hgts, MI 48127 - inspection findings and violations

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Business Info

Restaurant name: ROSE GARDEN RESTAURANT
Address: 5680 Telegraph, Dearborn Hgts, MI 48127
Permit #: 031157
Non-smoking facility: No
Last inspection: 05/26/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 05/26/2015Routine
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Locations:
    kitchen
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    OBSERVED 3 #10 CANS OF BAMBOO THAT WERE DENTED ON THE RIM TO BE STORED ON CAN RACK WITH CANNED FOODS TO BE SERVED. STAFF STATED THAT CANS WERE NOT SERVED TO THE PUBLIC AND WERE THROWN AWAY. STORE DENTED CANS IN A SEPARATE LOCATION FROM CANNED FOODS TO BE SERVED TO THE PUBLIC, FOR RETURN TO MANUFACTURER, OR DISCARD. COMPLETE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION AND FAX OR E-MAIL TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. CORRECT IMMEDIATELY. FAILURE TO COMPLY MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES. CORRECTED AT INSPECTION BY STAFF REMOVING DENTED CANS FROM SHELF, PLACING THEM IN A CART, AND STORING THEM NEAR BACK DOOR FOR RETURN TO MANUFACTURER.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED FLOOR BEHIND DOUGH MIXER AND FLOOR AT COOK LINE HAND SINK TO BE DIRTY, WITH AN ACCUMULATION OF SOIL. CLEAN FLOORS OFTEN ENOUGH TO KEEP CLEAN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED DUMPSTER TO HAVE SIDE LID OPEN. KEEP LID CLOSED TO DISCOURAGE PESTS.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED CASES OF FOODS INCLUDING CATFISH, CHICKEN WINGS, AND ICE CREAM BEING STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER. STORE FOODS AT LEAST 6 INCHES OFF OF THE FLOOR TO PREVENT CONTAMINATION.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen grill line
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    OBSERVED UTENSILS NEXT TO RICE COOKER BEING STORED IN STANDING WATER. STORE UTENSILS ON A CLEAN, DRY SURFACE OR AS STATED ABOVE TO PREVENT CONTAMINATION FROM GROWTH OF BACTERIA.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED HANDLE OF RICE COOKER TO BE BROKEN AND COVERED IN DUCT TAPE. REPAIR/REPLACE TO KEEP EQUIPMENT IN GOOD REPAIR, AND TO ALLOW FOR AN EASILY CLEANABLE SURFACE.
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    TRASH CANS IN LADIES' BATHROOM HAD NO LIDS. PROVIDE COVERED RECEPTACLE FOR SANITARY REASONS.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 11/18/2014Routine
  • Critical: Hot Water and Chemical
    Items:
    Hot water sanitizer
    Locations:
    dish machine(s)
    Problems:
    Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
    Corrections:
    Repair to provide adequate water temperature according to code.
    Comment:
    The dish machine failed to sanitize at 160f surface temp, tested on a plate. Corrected by turning on the booster heater.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Locations:
    kitchen
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    Observed a dented can of food on a prep table. Corrected by disposing of the can.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean the outside of the grease trap and the surrounding floor area. Clean the wall (grout line) above the dish machine drain board.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen grill line
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    Food serving utensils stored in 90f and 103f water. Store as stated in food code - under running water in or in 135f water or on a clean dry surface to minimize growth of bacteria in the water. REPEAT VIOLATION. CORRECT WITHIN 90 DAYS.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    prep table(s)
    Problems:
    Stored above 41 degrees f thawed or partially thawed At room temperature
    Corrections:
    Store under refrigeration.
    Comment:
    Large slabs of meat in plastic packaging thawing at room temp on a prep table in rear of facility. Thaw as stated above inn the food code. Corrected by thawing in the walk in cooler.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 05/28/2014Routine
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Locations:
    Dry storage area floor
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
    General violation description:
    4-903.11 -
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen grill line
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    Discontinue practice of storing various utensils in standing water. All in-use utensils must be either be A) kept on a clean and sanitized surfaces between uses, or B) kept in the various products being dispensed. Alternately, utensils can be stored in HOT water that is maintained at 135 degrees Fahrenheit or greater.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
 11/19/2013Routine
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen Walk-in cooler
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Begin the practice of properly covering all food items held refrigerated in longer term cold storage. See walk-in cooler. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk in freezer(s) Procedural
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Begin practice of properly storing all boxes of various food products a minimum 6" off the floor of the walk-in freezer. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and cleaning procedures. ;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • Warewashing Sinks, Use Limitat
    Locations:
    Dish washing Area 3-compartment sink
    Problems:
    Not cleaned Through out the day as necessary
    Corrections:
    Clean as specified above.
    Comment:
    Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
    General violation description:
    4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Locations:
    kitchen counter(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 05/15/2013Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    WALLS, FLOORS AND CEILING THROUGHOUT THE KITCHEN HAVE SOILED/DIRTY AREAS. CLEAN THESE AREAS.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED 2 WOKS STORED ON FLOOR - STORE ON SHELF.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    DRY STORAGE ROOM AND A LIGHT IN KITCHEN DID NOT HAVE SLEEVES OVER FLORESCENT BULBS. PROVIDE SLEEVES.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED MANY ITEMS SOILED: LIDS OF SUGAR AND MSG CONTAINERS, CAULK AT DISH MACHINE AREA AND WALL, WALL ABOVE 1-COMPARTMENT SINK, DIPPER WELL THAT IS NEVER USED (IN KITCHEN), 2-DOOR TRUE COOLEER INSIDES (BY BACK WALK-IN COOLER), WALK-IN COOLER DOOR AND GASKETS, ICE CREAM FREEZER GASKETS. CLEAN ALL ITEMS AND KEEP CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED BOTH 1-COMP SINKS WITH A PLASTIC BAG ATTACHED TO END OF DRAIN PIPE. REMOVE PLASTIC. ALSO, THE ONE SINK IS DRAINING SLOW IN DRAIN BOWL - REPAIR TO DRAIN PROPERLY.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 11/15/2012Routine
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    IT WAS STATED THAT SCOOPS FOR RICE, TONGS FOR EGG ROLLS AND UTENSILS USED AT COOKLINE ARE CLEANED DAILY. UTENSILS CONTACTING POTENTIALLY HAZARDOUS FOODS MUST BE WASHED, RINSED AND SANITIZED (OR REPLACED WITH CLEAN UTENSILS) AT LEAST EVERY 4 HOURS TO PREVENT BACTERIA GROWTH AND FOOD CONTAMINATION., CORRECTED BY ENSURING IN-USE UTENSILS WILL BE WASHED, RINSED AND SANITIZED AT LEAST EVERY 4 HOURS.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED STRAINER FULL OF WHITE RICE SITTING IN WOK ON COOKLINE AT 87F. IN-USE POTENTIALLY HAZARDOUS FOODS MUST BE HELD HOT AT 135F OR ABOVE. , CORRECTED BY COOLING RICE PROPERLY AND HOLDING IN WALK-IN COOLER.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    SHELVES IN WALK-IN COOLER HAVE ACCUMULATION OF DEBRIS/GREASE AND DEBRIS AROUND MOP SINK. CLEAN AND KEEP CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected
    Items:
    Outer opening(s) holes or gaps along
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    BACK DOOR HAS GAPS AT THE BOTTOM. INSTALL WEATHER STRIPPING TO PREVENT THE ENTRY OF PESTS.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    COVING MISSING FROM WALL BY MOP SINK AND THERE IS A HOLE IN WALL. REPAIR HOLE AND REPLACE COVING.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 05/15/2012Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    CORRECTED BY MOVING PAN OF RAW BEEF TO BOTTOM SHELF AND LETTUCE TO WALK-IN COOLER WITH OTHER READY TO EAT FOODS. , OBSERVED 2-DOOR COOLER WITH CONTAINER OF RAW BEEF ABOVE SAUCES AND SPROUTS. IN BACK COOLER OBSERVED STRAINER OF LETTUCE UNDER TRAYS OF RAW CHICKEN. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. REPEAT.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 11/08/2011Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED. 3-DOOR COOLER AND WALK-IN COOLER HAVE ALL RAW CHICKEN BELOW AND AWAY FROM RAW BEEF, SHRIMP AND SCALLOPS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED. FACILITY HAS WRITTEN PROCEDURE STATING TIME WILL BE USED FOR EGG ROLLS AND CHICKEN AND TIMED FOR 4 HOURS THEN DISCARDED. OBSERVED STICKY NOTES ON EGG ROLLS AND CHICKEN DENOTING TIME SET OUT (INCLUDE 4 HR TIME OUT). RAW EGGS AND EGG FOO YOUNG KEPT IN COOLER AT 41F. SPROUTS AND WONTONS AND PORK KEPT ON ICE AT 41F.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED. STICKERS POSTED ABOVE SINKS AT 3-COMPARTMENT TO DENOTE WASH, RINSE AND SANITIZE. PROPER PROCEDURE IS FOLLOWED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 05/19/2011Follow-up
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    3-DOOR COOLER NEXT TO COOKLINE HAD RAW CHICKEN ABOVE RAW BEEF AND RAW CHICKEN ABOVE RAW SCALLOPS AND SHRIMP. WALK-IN COOLER HAD RAW BEEF UNDER RAW CHICKEN. STORE RAW CHICKEN BELOW ALL OTHER RAW MEATS.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    OBSERVED MANY LARGE AMOUNTS OF VARIOUS POTENTIALLY HAZARDOUS FOODS SITTING OUT AT ROOM TEMPERATURE: RAW SPROUTS 70F, RAW EGGS 68F, COOKED BREADED CHICKEN 81F, COOKED BREADED CHICKEN CHUNKS 82F-144F, EGG FOO YOUNG 87F, EGG ROLLS 87F, WONTONS 78F, SHREDDED PORK 73F, COOKED EGG 89F. COOK STATED THESE ITEMS LEFT OUT FOR LUNCH RUSH AND THAT SOME OF THE CHICKEN WAS COOLING. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT PROPER TEMPERATURE FOR HOT OR COLD HOLDING OR BE TIME MARKED. EXPLAINED THAT FACILITY HAS TOO MUCH FOOD SITTING OUT AND TO USE TIME MARKING, TAKE OUT SMALLER PORTIONS (A FEW ORDERS) AND USE WITHIN 10 TO 20 MINUTES, OR USE TEMPERATURE CONTROL. GIVEN HANDOUT ON TIME MARKING PROCEDURES. MUST POST A WRITTEN PROCEDURE AND ALSO LABEL EACH ITEM WITH TIME IN AND OUT (11 - 3) THEN DISCARD AT 4 HR MARK.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    AFTER ASKING 3 EMPLOYEES ON HOW THE 3-COMPARTMENT SINK IS SET UP IT WAS STATED LARGE ITEMS THAT CAN'T FIT IN DISH MACHINE ARE WASHED WITH SOAP AND WATER. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE WASHED, RINSED AND SANITIZED. ENSURE ITEMS THAT AREA WASHED IN 3-COMPARTMENT SINK ARE SANITIZED. ,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CEILING VENTS AND LIGHTS ABOVE COOKLINE ARE VERY DUSTY. CLEAN AND KEEP CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 05/04/2011Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DATE MARK EGG ROLLS TO DISCARD WITHIN 7 DAYS., EGG ROLLS DATE MARKED AT TIME OF INSPECTION, EGG ROLLS ARE MADE TWICE A WEEK.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN FOOD DEBRIS AND SPILLS FROM WALK IN COOLER FLOOR, SET A CLEANING SCHEDULE.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's rest room
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
 11/03/2010Routine Inspection
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    walk-in cooler(s)
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    WHITE RICE FOUND IN WALK IN COOLER AT 83F AT TIME OF INSPECTION, COOKED AT 10:30 AM. COOL RICE TO 70F IN 2 HOURS AND TO 41F IN AN ADDITIONAL 4 HOURS, COOL IN SHALLOW PANS AFTER STRAINING., RICE PLACED IN SHALLOW PANS AT TIME OF INSPECTION, COOLER IS 36F AND RICE SHOULD COOL TO 41F WITHIN 2 HOURS. PROCESS EXPLAINED TO CFM AND HEAD COOK, MONITOR DAILY.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
 05/11/2010Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN AROUND MIXER IN BACK ROOM, FLOOR, WALLS, ETC.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Locations:
    hand wash sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE DRAIN LINE FROM THE HANDWASH SINK IS DRAINING VERY SLOW, UNGLOG LINE SO THAT YOU DO NOT HAVE TO WAIT BETWEEN HANDWASHINGS.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 11/02/2009Routine Inspection

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