- Food employees were not contacting exposed ready-to-eat foods with bare hands.
utensils in use.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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01/13/2016 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. grease/food/dirt buildup on all equipment.
Nonfood-contact surfaces of equipment shall be kept clean. Clean every piece of equipment in locatin, fryers, 3 bay sink, all handles, all doors, etc.
- Observed a handwashing sink without water at the required temperature. no cold water at back hand sink.
Repair cold water faucet for back hand sink. To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Fix wall in bathroom. Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Provide a constant supply of soap and hand towels at each hand sink. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris. under equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: Observed the presence of live insects, rodents, and other pests.
Location needs to have a licensed pest control company to conduct pest control. Provide receipt at next inspection. To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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01/13/2016 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. utensils in use.
- Foods are received from the following sources:restaurant depot, china town area.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. Food in hot or cold units are okay. Do not leave food out waiting for preparation.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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09/22/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Do not leave food out at room temperature while waiting to prepare. Ribs placed back into cooler.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair wall in bathroom.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) Provide constant supply of hand soap at hand sinks. .
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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09/22/2015 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. Keep kitchen utensils and STUFF out of hand sinks, wash hands in hand sink frequently.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display. raw food on bottom rack in walk in cooler.
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01/28/2015 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required. Hand sinks are not accessible or properly stocked.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Non-food contact surfaces of equipment are dirty. Clean racks in walk in cooler, clean faucets of sinks.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed a handwashing sink without water at the required temperature. No cold water available at back hand sink.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) Both sinks no hand soap.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed unnecessary or nonfunctional items and /or litter on the premises. Eliminate equipment and stuff not in use to run a restaurant.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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12/12/2014 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed food employee not washing hands properly.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC.
- Critical: Observed food in contact with an unclean surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Remove cardboard from all food contact surfaces
- Critical: TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less. Food sitting out on counter at room temp moved to cooler to comply Correct By: 02-Dec-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Critical: Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean interior and exterior of all equipment and coolers
- Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean hood filters to remove grease and debris build up
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). All three handsinks did NOT have soap or paper towel for proper handwashing
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor area behind and under all equipment throughout facility.
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12/02/2014 | Standard Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 02-Dec-2014
- The hand washing sink(s) were not accessible for convenient use by employees. Sink was block by storage items
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Correct By: 02-Dec-2014
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Food was sitting on counter at room temperature, foods moved to cooler
- Foods in frozen storage exhibit signs of thawing or refreezing.
Stored frozen foods shall be maintained frozen to limit the growth of pathogens to prevent foodborne illness.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Remove cardboard from all coolers, shevles and a storage areas
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12/02/2014 | Critical Control Point Inspection |
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