- Cold Holding Temperature (corrected on site) - 5 penalty points
The pineapple egg roll sauce, pad thai sauce, and garlic in oil sauce is in/on the kitchen at an internal temperature of 66°F - 70°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw meat being thawed in the mop sink.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The salad dressings and frozen prepared sauces that is/are located in the reachin refrigerator/reachin freezer has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm bleach
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The Kenmore freezer and Kenmore microwave used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *Food containers that have held curry are being used to store peanut pieces and other sauces. The plastic food and plastic containers (tupperware and Rubbermaid containers) used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Thawing - GRP (corrected on site)
Raw meat being thawed in the food prep sink and cold water wasn't turned on.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. *air vent covers *fans dusty in dishroom
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 01/12/2016 | 81 |
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing after scratching head and handling dirty dishes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled. Pink chemical in SG sprayer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The Kenmore microwave, Kenmore freezer, Tiger rice cooker, and Zojirushi rice warmer used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage shelving area and to take up sticky rice. Reusing to go container to take up rice. Single service, single use and clean sanitized dispensing utensils stored in the storage shelving area are exposed to splash, dust, or other contamination. Utensils in container presented by food contact surfaces.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen meats is/are not stored properly in food storage areas.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Tables not sanitized between customers, also.
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Follow-up | 09/21/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The curry sauces is in/on the refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The tofu and bean sprouts are at an internal temperature of 47°F and 58°F, respectively, and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sauces is/are stored in contact with or under the raw eggs. Containers stacked on top of open, raw meat. Raw chicken stored in containers with raw pork, raw beef, and vegetables.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous masamanna curry sauce prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. Sauce dated 9-3-15. The curry sauce that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after touching nose,chemicals, and handling raw meats.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Personal drinks by clean glass ware Employee is washing his/her hands in a sink which is not the designated hand washing sink. Employee used food prep sink to wash hands.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of glass cleaner, pink colored cleaner in restroom are not properly labeled. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from men's restroom sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep coolers and Kenmore and chest freezer in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The Kenmore microwave, Kenmore freezer, Tiger rice cooker, and Zojirushi rice warmer used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage shelving area and to take up sticky rice. Using cut soda bottles as funnels. Single service, single use and clean sanitized dispensing utensils stored in the storage shelving area are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The frozen meats is/are not stored properly in food storage areas.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Tables not sanitized between customers, also.
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Regular | 09/12/2015 | 67 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
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Change of Ownership | 05/27/2015 | 97 |
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