- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: sysco
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/08/2016 | Critical Control Point Inspection |
- The warewashing equipment and/or components were not cleaned at the required frequency. clean interior of dish washer to remove/prevent buildup.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
- Non-food contact surfaces of equipment are dirty. clean sides of equipment to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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01/08/2016 | Standard and Complaint Inspection |
- The warewashing equipment and/or components were not cleaned at the required frequency. Clean interior of dish wash to remove buildup.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths
- Non-food contact surfaces of equipment are dirty. Clean sides of equipment to remove grease.
Nonfood-contact surfaces of equipment shall be kept clean.
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01/08/2016 | Complaint Inspection |
| No violation noted during this evaluation. | 12/28/2015 | Complaint Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. utensils in use.
- Observed improper method for cooling TCS foods. Do not forget about food cooling, chicken wings at room temperature, left out. Keep track of food while cooling and promptly refrigerate.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
- Time/temperature controlled for safety foods were not being held at the proper temperature. sushi and hard boiled eggs on cold holding table.
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 (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display. lids or saran wrap is covering food.
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09/11/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. cigarrete butt found in basket for woks. Inform employees not to smoke in kitche, smoke outside
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: TCS foods were not being held at the proper temperature. sushi and other cold TCS food on cold holding table. Refrigeration and ice in use. Food in a pan needs to have the pan in contact with the ice.
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 floor where needed, dish machine and in bulk storage area to replace missing grout.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed the presence of dead pests or insects. Do not use fly paper in food prep areas. (removed) Purchase(s) a food grade fly trap for kitchen, discontinue using fly zapper in back hallway. Keep back screen door closed.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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09/11/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands. Utensils in use to handle ready-to-eat foods.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display. lids on bulk containers, food in coolers are covered.
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02/06/2015 | Critical Control Point Inspection |
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. rice properly cooled down.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below. except chicken on a skewer, food piled to high, have single layer or use lid to keep above 135F
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Keep lids on bulk food in back area of kitchen, by hot water tank.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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01/14/2015 | Critical Control Point Inspection |
- cigarette butt found in strainer well of wok area. No smoking in kitchen, smoke outside. Observed employee eating, drinking, or using tobacco in non-designated area.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Do not bring out so much chicken or other products for preparation, on tables. Do in small batches, one box at a time and promptly refrigerate. Discussed with manager. Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
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12/11/2014 | Standard and Complaint Inspection |
- Observed food employee touching ready-to-eat food with bare hands. Cutting fruit with bare hands
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- 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.
- Observed improper method for cooling TCS foods Soup cooling in five gallon bucket at room temp
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Use ice bath to comply.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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12/03/2014 | Critical Control Point 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.
- Critical: Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule. Food thawing at room temp Move to thaw under cold running water and refrigeration
- Critical: Observed improper method for cooling TCS foods.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- 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.
- Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
- 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 equipment throughout facility
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule.
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12/03/2014 | Standard Inspection |
| No violation noted during this evaluation. | 09/05/2014 | Complaint Inspection |
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