| No violation noted during this evaluation. | 02/10/2016 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Bathroom handsinks do not have hot water - employee stated that the hot water heater quit working this week.
- Food storage containers identified with common name of food
Observation:Containers of flour, sugar, salt and other ingredients are not labeled with the name of the food.
- Eating, drinking, or using tobacco
Observation:Observed employees drinking from open containers in wait station, and an open drink in the kitchen. Discarded, corrected on site. Repeat violation.
- Test kit provided and used to measure sanitizing solution concentration
Observation:The chlorine test papers used to test the dishwashing machine are discolored and no longer able to accurately test the sanitizer in the machine.
- Handwashing signage
Observation:There is no handwashing sign at kitchen handsink - printed, corrected on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:There is no digital food thermometer with thin probe.
- Food storage - preventing contamination from the premises
Observation:Observed cardboard box stored on top of bok choy in walk-in cooler, moved the box, corrected on site.
- Physical facilities maintained in good repair
Observation:Observed the panels surrounding the urinal in the men's restroom are deteriorating, no longer smooth and easily cleanable. Observed peeling wallpaper in hallway.
|
01/27/2016 | Regular |
- Single -service and single-use articles may not be reused
Observed rice scoop in standing water, instead of dry on a plate, in water maintained at 135 degrees, or in ice. Observed cooked noodles stored in reused cardboard box instead of washable container - repeat.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer in the first cooler at the cooking station is broken and not working properly.
- In-use utensils, between-use storage
Observed rice scoop in standing water, instead of dry on a plate, in water maintained at 135 degrees, or in ice. Observed cooked noodles stored in reused cardboard box instead of washable container - repeat.
- Handwashing cleanser, availability
There was no soap at kitchen handsink - corrected.
- Eating, drinking, or using tobacco
Observed open beverage container in wait station. Corrected.
- Roasts held at a temperature of 130°F or above
Observed fried rice, cooked chicken and other foods on steam table below 135 degrees. The steam table is not turned on before foods are placed in table - hot foods are cooling before the steam table gets hot enough. Repeat violation - corrected.
|
03/06/2013 | Routine |
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