- Proper cold holding temperatures
A pan of egg rolls was found on a shelf under the front counter ranging from 52 to 54 F. These items were immediately discarded by the manager. All food items in cold storage must be held at or below 45 F.
- Floors, walls, ceilings properly constructed, clean, in good repair
Detailed cleaning is needed on the floors below equipment and shelving, along baseboards, and in corners. Be sure all baseboards are properly constructed and sealed to the walls. Replace the caulking between sinks and the walls with a smooth and easily cleanable bead.
- Non-food contact surfaces clean
Detailed cleaning is needed on: the sides of the fryers, the tops of taller equipment, and the wire shelving in the walk in cooler.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
G.C. Be sure to keep all items in storage above the floor on approved shelving (12"" if stationary and 6"" if mobile) to facilitate proper cleaning.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair or replace the damaged shelving throughout the facility. Repair the damaged walk in cooler floor, the torn door gasket, and the small hole in the door. Recover the condensation lines in the walk in cooler with a smooth and easily cleanable material.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
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03/30/2010 | 96.0 |
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean the floors around corners and behind equipment. Make sure all baseboards are constructed properly. Replace the spaced floor tiles in the restrooms.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
GENERAL COMMENT: Make sure all general storage is stored off the floor.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
GENERAL COMMENT: Replace the light bulb that is out in the walk in cooler.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Make sure all food products are properly covered when stored. The plastic must totally cover the food product. Do not allow the backsides of sheet pans to touch the food. Keep proper separation between sheet pans.
- Food & non-food contact surfaces easily cleanable & in good repair
The shelving throughout the facility must be replaced. Sheet pans that have cracks must be replaced. Food containers that have dents must be replaced. The walk in cooler must have floor construction that is in good repair. The walk in cooler door gasket must be replaced. REPEAT VIOLATION.
- Utensils & equipment properly stored, air-dried, handled
Utensils and food containers must be properly air dried before being stacked.
- Food received at proper temperature
- Proper reheating procedures
- Time as a public health control; procedures & records
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08/31/2009 | |
- Single-use/single-service articles properly stored, handled, used
Do not reuse single service containers. Make sure dry food storage containers are in good repair. REPEAT VIOLATION.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace shelving throughout the facility that is not in good repair. The paint on the shelving is not approved and the shelving units must be replaced. The split door gasket on the walk in cooler door must be replaced. Wrap the condensate pipe coming from the condenser in a wrap like projac that is approved to be easily cleanable. Caulk around the back of the sinks properly. Equipment must be painted with an approved equipment paint..
- Floors, walls, ceilings properly constructed, clean, in good repair
The floors..must be clean around baseboards and behind equipment. Walls must be clean and painted where needed. The baseboads must be properly sealed and in good repair. The floor tiles in the restroom must be properly sealed. Caulk at the base of the toilets must be smooth and easily cleanable. REPEAT VIOLATION.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Time as a public health control; procedures & records
- Consumer advisory provided
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06/11/2009 | |
- Non-food contact surfaces clean
Clean the fronts, sides, and legs of equipment, inside refrigeration units, piping under sinks, door hinges metal shelving, etc. Detail clean all equipment. REPEAT VIOLATION.
- Dry food stored properly & labeled accordingly
Dry foods must be properly covered. Do not store scoops where the handle is touching the food product. Replace food container lids that are cracked.
- Proper cooling
Egg.rolls were just sitting out on a rack cooling. The egg rolls must be placed inside cooler units once the temperature reaches 135 degrees.
- Proper cold holding temperatures
Garlic and oil mixture was sitting out at a temperature of 91 degrees. Lo mein noodles had been brought out of the cooler and were sitting at a temperature of 68 degrees. Oil mixture and lo mein were disposed of.
- Proper employee beverage or tobacco use
One employee was walking around the kitchen and eating during food preparation. Employees must take breaks from foodservice when eating. The employees may use customer seating for breaks.
- Proper hot holding temperatures
One large bowl of fried rice was sitting out at a temperature of 81 degrees. A second bowl of rice was checked at 76 degrees. Egg rolls were sitting out at a temperature of 91 degrees. Hot foods must be held at a temperature of 135 degrees and above. Hold hot foods properly. Rice was disposed of and egg rolls were placed inside the walk in cooler.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace shelving throughout the facility that is not in good repair. The paint on the shelving is not approved and the shelving units must be replaced. The split door gasket on the walk in cooler door must be replaced. Wrap the condensate pipe coming from the condenser in a wrap like projac that is approved to be easily cleanable. Caulk around the back of the sinks properly. The splash guard at the prep sink must be installed to be easily cleanable. The baskets used for egg rolls must be easily cleanable and free of chipping coating.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Several food containers were stored on the clean utensil racks, but had food particles and strong odor coming from the utensils. Food contact surfaces must be properly cleaned before they can be sanitized. The sanitizer in the spray bottle was greater than 200 ppm chlorine. Sanitizer must be provided at a level of 50 ppm when chlorine is used for sanitizing. There should be no food particles in the sanitizing vat of the 3 compartment sink. When the utensils and sink vats are properly cleaned, food particles do not make it over to the sanitizing compartment.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Several foods were not properly covered inside refrigeration units today. Raw chicken and beef were stored above duck and soy sauces. Raw chicken was stored above beef inside reach in refrigeration units. Raw food products must be stored below ready to eat foods. Raw foods must be stored according to cook temperatures. Food must not be stored on the floor inside the walk in cooler. Raw chicken and onions were on the floor today. Do not store chopped vegetables on the soiled drainboard of the 3 compartment sink. Do not prop a used mop against the wall next to the food preparation sink. Do not store handles down inside food products with the handles touching the product. Utensils used to dispense food must be stored with the handles extending out of the food. REPEAT VIOLATION. Do not allow raw pork just to sit in the bottom of the prep sink. Get container for the food to sit in while inside prep sinks. Plastic utensils that are made from old food containers are not allowed to be used for as food product scoops.
- Single-use/single-service articles properly stored, handled, used
Some single use food containers were being reused today. Do not reuse containers that are not designed to be reused.
- Floors, walls, ceilings properly constructed, clean, in good repair
The floors..must be clean around baseboards and behind equipment. Walls must be clean and painted where needed. The baseboads must be properly sealed and in good repair. The floor tiles in the restroom must be properly sealed. Caulk at the base of the toilets must be smooth and easily cleanable. REPEAT VIOLATION.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
|
05/27/2009 | 84.0 |
- Non-food contact surfaces clean
Clean the fronts, sides, and legs of equipment, inside refrigeration units, piping under sinks door hinges, metal shelving, etc. Detail clean all equipment. REPEAT VIOLATION.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Food products that are placed inside the walk in cooler must have proper cover. The plastic must be pulled tightly over the product and not be falling down into the product. Keep plastic lids snapped tightly on the product. Do not store raw fish slightly above the celery inside the walk in cooler. Do not store raw shrimp above ready to eat items in the walk in cooler. Raw foods must always be stored below ready to eat foods. REPEAT VIOLATION.
- Floors, walls, ceilings properly constructed, clean, in good repair
GENERAL COMMENT: Minor floor cleaning needed around corners and behind equipment. Make sure floor tiles in the restroom are sealed properly.
- Garbage properly handled & disposed; containers properly maintained
GENERAL COMMENT: Replace the dumpster that has the warped lid.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
The can wash is not draining. The drain of the can wash must be clear so that wastewater can flow freely to sewer. This prevents mop water from being disposed of properly. Have plumber look at the line from the can wash to the sewer.
- Food & non-food contact surfaces easily cleanable & in good repair
The walk in cooler floor must be sealed down properly. The split door gasket in the walk in cooler must be replaced. Wrap the condensate pipe coming from the condenser in a wrap like projack that is approved to be easily cleanable. Replace the rusty shelving inside the walk in cooler, and in other areas where shelving is not adequately painted. Paint that is used on equipment must be approved for foodservice equipment. REPEAT VIOLATION.
- Food received at proper temperature
- Shellstock tags retained
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
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03/17/2009 | 93.5 |
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