- Protecting food from environmental contamination
Observation: Food stored in plastic bags in freezer. Use food grade storage containers.
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12/10/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Pitcher with wiping towels sitting in handsink in front. Sink is for handwashing only - keep clear & clean at all times.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food in top of prep table at 50-55F. Thermostat turned down.
- Ice used as exterior coolant not used as a food
Observation: Bowl of lemons sitting in ice under pop dispenser. Ice that is being used to cool an item cannot be used in drinks.
- Protecting food from environmental contamination
Observation: Food stored in grocery bags in freezer. Grocery bags are not food contact.
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06/18/2015 | Regular |
| No violation noted during this evaluation. | 12/04/2014 | Physical Recheck |
- Untreated eggs stored in 45°F ambient air temperature
Observation: Raw eggs in same unit as above 50F and are being discarded - they were brought in yesterday.
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit is needed for the clean up of vomit and diarrheal events. Procedure was given at time of inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: he walk-in cooler is holding potentially hazardous foods at 53F - the following were discarded if not just put in unit this morning - fried chicken, raw shrimp, cut up cabbage, raw chicken and raw beef, tofu, egg rolls, carb rangoon and filling, garlic in oil. Other potentially hazardous foods just put into unit have been placed in another unit
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Scoops for bulk food and interior of ice machine need additional cleaning,
- Using a handwashing sink- operation and maintenance
Observation: Kitchen handsink needs cleaning. Especially the handles
- Bare hand contact with ready to eat foods
Observation: Do not touch cooked rice when scooping into another container.Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared foods shall be datemarked
- Hand drying provided
Observation: Paper towels are needed at ladies restroom handsink.
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12/01/2014 | Regular |
| No violation noted during this evaluation. | 05/01/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Cover bulk foods in kitchen
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean filters in hood.
- Hand drying provided
Observation: The men's restroom needs paper towels
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The tall reach-in is holding food at 44-56F. Your thermometer in the cooler is reading over 60F - the fried chicken and egg rolls that were 50-56F were discarded. The other food at 44F was placed in another cooler. Large block of cream cheese found in kitchen unrefrigerated - it was put in fridge
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the fried chicken, shrimp and eggrolls in walk-in.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in do not store the raw chicken over the egg rolls in the walk-in.
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04/23/2014 | Routine |
- Bare hand contact with ready to eat foods
Employee observed using barehands to put crab rangoon on plate - do not touch ready-to-eat foods with barehands. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Do not thaw shrimp at room themp. The shrimp was transferred to a dirty three compartment sink and dirty wash water splattered into it. Shrimp was discarded. If thawing in a three compartment sink it needs to be submerged under cold running water and in a clean and sanitized sink. Store buckets of raw chicken and raw beef off of the floor. Buckets were moved. Do not lay 5 gallon buckets of soy sauce on the floor so that the lid touches the floor - the buckets were put right side up and were cleaned. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark fried shrimp, fried egg rolls and fried chicken in walk-in. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Employee observed just washing and rinsing in three compartment sink. Equipment shall be washed, rinsed and sanitized. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw shrimp at room themp. The shrimp was transferred to a dirty three compartment sink and dirty wash water splattered into it. Shrimp was discarded. If thawing in a three compartment sink it needs to be submerged under cold running water and in a clean and sanitized sink. Store buckets of raw chicken and raw beef off of the floor. Buckets were moved. Do not lay 5 gallon buckets of soy sauce on the floor so that the lid touches the floor - the buckets were put right side up and were cleaned. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
After working with raw chicken the prep table shall be washed, rinsed and sanitized. ton protect against possible cross contamination. Also do not store raw chicken above raw beef. Prep table was properly cleaned and sanitized and the raw chicken was moved. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean interior of ice machine. Corrected at time of inspection
- When to wash
When employee is done working with chicken he shall wash his hands before doing something else. Corrected at time of inspection
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11/26/2013 | Routine |
- Miscellaneous sources of contamination
Pan sitting on food in walk-in and reach-in by wok. Corrected.
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06/10/2013 | Routine |
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