- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
All of the dishes checked today were soiled. Nothing that was stored as clean was clean. All dishes must be properly washed, rinsed and sanitized during cleaning. / There was a lot of food debris in all 3 compartments of the pot sink indicating that the sink is not being properly used for dish washing. Additionally, observed an employee place a soiled bowl in the sanitizing compartment of the sink without washing it first. The wash, rinse and sanitize method of the dish washing must be used at all times. Soiled dishes are to be placed on the soiled drain board and washed in the 1st compartment, clean dishes are to be rinsed with fresh water in the middle compartment, and then the items are to be submerged in the 170 degree water for at least one minute in the sanitizing compartment. / This item is repeated from the last three inspections and must be corrected within 10 days.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor and wall cleaning is needed throughout the facility. This includes that bathrooms and the walk-in cooler.
- Proper hot holding temperatures
General Comment - The chicken in the warmer was 85 degrees. Hot food must be held at 135 degrees or above at all times. The chicken was immediately discarded by the owner.
- Non-food contact surfaces clean
General cleaning is needed throughout the facility. Cleaning needs include, but are not limited to: all cooking equipment, all shelving units, all refrigerator gaskets, all refrigerator handles and hinges, all drip pans on the woks and on the table bottoms.
- Utensils & equipment properly stored, air-dried, handled
General comment - A few of the dishes were stacked wet today. Allow all items to air dry before stacking.
- Proper thawing methods used
Raw pork ribs were being laid on the prep sink at room temperature to thaw. Food can not be thawed sitting at room temperature. It must be thawed in the walk-in cooler, under cool running water of 70 degrees or less, or as part of the cooking process.
- Food & non-food contact surfaces easily cleanable & in good repair
Some of the shelving in the dry storage area and the walk-in cooler appear to be in poor repair. Clean all shelving units and evaluate them for replacement. / There is a water leak on the faucet of the 3 compartment sink that needs to be repaired.
- No cross-connections
Spray nozzles are being left on the water hoses. The backflow preventers on the water hoses are not rated for continuous pressure. The nozzles are to be removed after use or a backflow preventer that is rated for continuous pressure is to be installed.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
The can wash is clogged up and needs to be unclogged immediately.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
When I arrived, cooked pork was sitting on the 3 compartment sink. Raw shrimp and raw pork were sitting on the prep sink in direct contact with a moped tarp, wet with rain water, laying across the top of them. Pieces of raw broccoli was all over the raw meat prep sink indicating that vegetables are being prepared on the raw meat prep sink. The 3 compartment sink can not be used for any food storage or preparation. Raw shrimp and raw pork should not be sitting on a prep sink in direct contact with each other, unless they are to be cooked together. If that is done, it must be cooked to at least 155 degrees as that is the minimum cook temperature for pork. A moped tarp is not approved for food contact and should be stored in a location that does not compromise the safety of the food.
- Consumer advisory provided
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02/05/2011 | 90.0 |
- Non-food contact surfaces clean
Cleaning is needed on the following: on the shelves in the walk-in cooler, the shelves in all dry storage areas, on the handles of all equipment, around the lid of the sandwich top refrigerator, on the gas lines on the cooking equipment, on table legs and on the inside of both freezers. / If the shelves in the walk-in cooler will not come clean, they must be replaced.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning is needed under equipment throughout. / Clean the ledge underneath the woks. / Seal the gaps around any piping that is coming through the walls. / Clean or pain the ceiling tiles as needed. / A baseboard needs to be added under the woks.
- Food service equipment and utensils approved
General Comment - One container of dry product had a scoop with no handle. Only use approved scoops with handles for dry food products.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Improper dish washing procedures were being used. Food particles were in all parts of the sink indicating the wash, rinse and sanitize method of dish washing is not being done. Dishes and utensils are to be washed in the first compartment, clean dishes rinsed in the middle compartment and then sanitized in the third compartment for one minute. / Almost all of the plastic bus pans had food debris in them as well as several utensils. All dishe and utensils are to be properly washed, rinsed and sanitized after use.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace the broken gasket on the walk-in cooler. (ordered per the owner). / The shelves in the bottom of the sandwich top refrigerator are rusted and must be replaced. / There is a leak on the middle compartment drain of the 3 compartment sink that needs repair. / The table bottoms are to be painted with an approved equipment paint instead of spray paint. / Remove all old, clumpy caulk between equipment where needed and replace with a smooth easily cleanable bead.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
The lighting is still low at the 3 compartment sink and on the cooking line. Replace the two bulb fixtures on the cooking line with four bulb fixtures and replace the bulbs at the 3 compartment sink with brighter bulbs. If this does not bring the light up to the required 50 foot candles in the food prep and utensil washing areas, then fixtures may need to be added.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
09/07/2010 | |
- Food service equipment and utensils approved
A piece of wood with nails in it was being used to dip raw chicken out of a bowl and place it in the fryer. This is an unapproved piece of equipment and may not be used. / The domestic food processor is not approved and must be removed. / The trash cans that are being used for dry food storage are not approved and must be replaced. / The vegetable slicer is not an approved piece of equipment and must be removed.
- Dry food stored properly & labeled accordingly
All dry food bins are to be labeled with the contents. (repeat violation)
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
All storage must be at least 6"" above the floor on mobile storage racks or 12"" above the floor on stationary racks. Several items are on dollies in the walk-in cooler and on the floor in the dry storage area. (repeat violation)
- Non-food contact surfaces clean
Cleaning is needed throughout the facility on the inside and outside of all cooking equipment, on all table bottoms and shelves, on the catch pans under the woks, on the inside of the microwave, and on the inside and handles of all of the refrigeration units. All shelving racks need to be cleaned and evaluated for replacement. (repeat violations)
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor, wall, ceiling and baseboard cleaning and repair is needed throughout the kitchen.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Food was being stored on the 3 compartment sink when I arrived today. The 3 compartment sink is for dish and utensil washing only, no food may be prepared or stored there. / was a container with unknown pills sitting on the shelf above the prep tables on the cooking line. Medications pills are not to be stored in the kitchen near any food contact areas at any time. / Several items in the glass door cooler were uncovered. Keep all foods covered during storage at all times for protection. / Personal clothing was being stored on the shelves in the dry storage area with food products. All personal clothing and other items are to be stored away from food. / The bags that single use containers come in are being re-used to absorb grease from food. This is not an approved food contact surface. / The prep sinks are being used interchangeably for raw meats and ready to eat foods. One sink is for raw meats, one is for ready to eat foods. Label sinks and use exclusively for that purpose.
- Proper cold holding temperatures
General comment - Tofu was in the top of the sandwich top refrigerator on top of the other pans at 55 degrees. All cold food must be 45 degrees or below. All food must be in the cooling zone of the unit if they are to be stored in the top.
- Hands clean and properly washed
Observed one employee standing at the 3 compartment sink for an extended amount of time after cleaning out the sink, then went and began handling food without washing hands. Observed another person working the front counter come in the kitchen to prepare food and put on gloves without washing hands. Hands are to be properly washed when putting on gloves, when changing gloves, when changing tasks, after leaving and re-entering the kitchen, after trips to the restroom and whenever hands become soiled. (repeat violation)
- Food & non-food contact surfaces easily cleanable & in good repair
Remove all FRP from the shelves and table bottoms and clean the shelves. If they are damaged or can't be cleaned, they must be replaced. / Remove the old caulk from the back of the 3 compartment sink and re-caulk. Remove the caulk between the prep sink and splash guard. Remove and replace the old, clumpy caulk between equipment. / Replace broken gaskets on the walk-in cooler and the bottle cooler in the front. / There is a leak on the raw meat prep sink faucet that needs to be repaired. / The front counter needs to be cleaned and re-painted. (repeat violations)
- Proper hot holding temperatures
The chicken on the steam unit was 108-124 degrees. The garlic and oil on the edge of the woks was 85 degrees. All hot food must be held at 135 degrees or above at all times.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water was 134 degrees when initially checked. When checked at the end of the inspection, it was 127 degrees. Hot water must be at least 140 degrees. Have the water heater checked to ensure proper operation.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
The lighting is low in all areas except the walk-in cooler and the dry storage area. The lighting must be at least 50 foot candles in all food prep and utensil washing areas. Replace all burned out light bulbs and add light fixtures as may be necessary.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The meat grinder had food debris on it and needs to be properly cleaned after use. Also, several of the plastic bus pans and knives had not been properly cleaned. Make sure all food is removed from dishes and utensils after cleaning. / Improper dish washing procedures were being used. Food particles were in all parts of the sink indicating the wash, rinse and sanitize method of dish washing is not being done. When told how to correct this, employees put wash water in the middle compartment. Instructed again on the proper dish washing method. / Employee was observed washing utensils in the prep sink. All dish and utensil washing is to be done at the 3 compartment sink. (repeat violations)
- Utensils & equipment properly stored, air-dried, handled
The shelf above the 3 compartment sink and the clean dish drain board on the 3 compartment sink were dirty today. Keep all surfaces on which clean dishes are stored clean at all times. / All pans and containers need to be allowed to completely air dry before stacking and storing. (repeat violation) / Also, keep chemicals stored away from clean dishes.
- Single-use/single-service articles properly stored, handled, used
The single use take out boxes are being stored on the top of the shelf over the cooking line and is not clean. Keep single use items stored on clean surfaces at all times.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
There was no soap in the women's restroom today. Soap and disposable paper towels must be present at all hand sinks at all times.
- No cross-connections
Water hoses are being used at the prep sink and the 3 compartment sink and being submerged in the basins. This creates a cross connection and can not be done. Do not use hoses at these sinks, use the water faucets as that is their intended use.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
08/23/2010 | |
- In-use utensils properly stored
.Several scoop handles were stored down in dry food product in the dry food storage room, these should be stored with the handle sticking out of the product.
- Single-use/single-service articles properly stored, handled, used
A container of single service utensils were not stored so that they all face the direction which should be done in an effort prevent contaminations from grabbing the mouth contact surface.
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean walls, floors and baseboards throughout the kitchen. Repair any wall, baseboard and floor damage and properly seal. Clean floor drains. Repeat violation.
- Non-food contact surfaces clean
Detail clean line equipment, hood vents and coolers.
- Food service equipment and utensils approved
GC- do not use thank you bags to store food.
- Utensils & equipment properly stored, air-dried, handled
Improvement is needed on air drying pans.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Improvement is needed on dishwashing and cleaning can openers and meat grinders. I will be back to recheck these items within ten days.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Move all storage onto approved shelving that is 6"" off of the floor for mobile shelving and 12"" off of the floor for stationary shelving. Ensure that all shelving meets those height requirements in the kitchen and the walk in cooler. Clean dry storage.
- Hands clean and properly washed
One employee went outside two different times and did not wash their hands upon returning to performing food prep. All employees must wash their hands every time after going outside or returning to working with food. The manager spoke with employees about this issue.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Repair all wall, baseboard and floor damage in the men's restroom. Reattach and reseal the handwash sink to the wall.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace all worn/rusty wire shelving. The handwash sink is still leaking and needs to be replaced. Some sinks and fixtures need to be recaulked where the sealant is damaged or cannot come clean, seal all seams where equipment is up against the wall. Repeat violation.
- Dry food stored properly & labeled accordingly
Some bags of dry food product were stored opened in the dry storage room, dry food should be transferred to an approved food service container with a lid after opening.
- Garbage properly handled & disposed; containers properly maintained
The trash dumpster still needs to be replaced.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
11/30/2009 | |
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Both restrooms needs cleaning and wall and floor repair.
- Non-food contact surfaces clean
Detail clean line equipment, the inside of coolers and wire shelving.
- In-use utensils properly stored
Do not use scoops for dry food product that does not have handle as they are not approved.
- Proper hot holding temperatures
GC- a few pieces of deep fried pork were 131 F in the hot holding unit. However, all other pieces were 135-145 F, which is above the required 135 F for hot holding. Continue to monitor this unit to ensure that the product remains above 135 F.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
GC- store everything on approved shelving.
- No cross-connections
GC- the sprayer nozzle at the three compartment sink is hanging below the flood rim of the sink basin and needs to be raised so that the bottom of the sprayer nozzle is at least two inches above the plane of the flood rim.
- Insects, rodents, and animals not present
I saw one live and one dead cockroach in the dry storage room. Contact pest control about problem.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair ceiling, wall, baseboard and floor damage and properly seal. Clean floor drains.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace the split door gasket on the walk in cooler door. Reseal sinks and equipment to the wall if the sealant is damaged or if cannot be cleaned. Repair the drain underneath the food prep sink so that it does not overflow and have the water connection underneath the handwash sink repaired so that it does not spew water.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The clean drainboard was dirty (food particles) and needs to be kept clean and sanitized at all times.
- Garbage properly handled & disposed; containers properly maintained
The grease containers outside are leaking grease all over the parking lot. The grease needs to be cleaned up immediately and the containers replaced. Replace the trash dumpster.
- Proper cooling methods used
There were two large pans of cooked pasta that were 65 F and tightly wrapped in the walk in cooler. Potentially hazardous food must be cooled rapidly and wrapping hot product tightly will not allow heat to escape. Leave product vented to facilitate a more rapid heat loss.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
07/29/2009 | |
- Proper hot holding temperatures
A large pan of deep fried pork pieces were 117-121 F in a hot holding unit. All potentially hazardous food must be held at 135 F or higher in hot holding. The manager stated that the food had been held for three hours and promptly refried the food to over 165 F and returned the food to the hot holding unit. The manager also adjusted the temperature accordingly.
- Hands clean and properly washed
An employee did not wash his hands before working with raw chicken. All employees must wash their hands frequently before and after working with raw meat, switching tasks, going outside, using the restroom or otherwise contaminating their hands. I did not see any handwashing by employees during the entire inspection. The manager spoke with employees about the importance of handwashing.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
An employee was rinsing raw vegetables in the three compartment sink when I walked into the kitchen. As soon as I returned they had drained the sanitizing sink, filled it up with water and turned on the heater element. Do not do any food prep at or in the three compartment dish sink. There was raw beef and raw shrimp being stored near raw vegetables in the walk in cooler. An employee moved the food.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
GC- lighting is low (20-45 fc) in all food prep areas and should be at least 50 fc.
- Garbage properly handled & disposed; containers properly maintained
GC- the trash dumpster is beginning to rust out and will need to be replaced soon.
- Handwashing facilities provided
GC-. the handwashing sink closest to the back door did not have dish soap. All lavatories must have anti-bacterial handsoap and sanitary hand towels.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Improvement is needed on washing pots, pans knives and utensils. .
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Move all storage onto approved shelving and clean storage areas.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair all wall, baseboard and floor damage and properly seal. Clean ceilings, walls, baseboards, floors and floor drains.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Repair wall and floor damage and properly seal in the men's and women's restrooms.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace any worn/rusty wire shelving, worn/split door gaskets and damaged dishware and utensils. Reattach and reseal any prep sinks or handwash sinks to the wall and properly seal. The reach in cooler next to the front entrance to the kitchen is holding an ambient temperature of 55 F and needs to be repaired. Do not store any potentially hazardous food in this unit until it is repaired.
- Proper cooling methods used
Several containers of chicken and beef in the walk in cooler were 55-60 F and tightly wrapped. Vent food when cooling to facilliate a more rapid heat loss.
- Insects, rodents, and animals not present
Several live roaches were found in the back storage room. Contact pest control about problem.
- Proper cold holding temperatures
Several pans of chicken, beef and pork were 53-56 F in the reach in cooler just inside of the kitchen. Potentially hazardous must be held at 45 F or below. The manger stated that they had prepped all of the food three hours ago. I had the manager move all potentially hazardous food to the walk in cooler and call maintenance about the the reach in cooler.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water temperature out of the tap at the three compartment sink was 132 F and should be at least 140 F or higher if using hot water to sanitize. Contact maintenance to obtain the proper hot water temperature.
- Non-food contact surfaces clean
Thoroughly clean line equipment, hood vents, prep tables, coolers, door gaskets, wire shelving and sinks.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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07/15/2009 | |
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