| No violation noted during this evaluation. | 01/02/2015 | Follow Up RCP |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Interior of ventilation hood above fryers and wok grill had residue build-up.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meat products stored above sauces and vegetables in walk-in-cooler. Discussed with person in charge different storage arrangements.
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12/19/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken and beef stored above sauces in walk-in-cooler.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: frozen crab thawing at three compartment sink in container. Frozen chicken thawing in sink with standing water. Person in charge removed crab to be thawed in walk-in-cooler and turn on water faucet at sink containing chicken.
- Insect control devices are properly designed and installed
Observation:Fly strips stored above dish washing and entrance to walk-in-cooler.
- Handwashing signage
Observation:Hand washing sink was not identified at the server station and at the kitchen.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Interior of ventilation hood above fryers and wok grill had residue build up.
- In-use utensils, between-use storage
Observation:Ice scoop handle in contact with consumable ice. Person in charge removed scoop to store handle out of ice. Observed ice cream scoop at buffet stored in container of water. Person in charge removed container and stored scoop in container without water.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked chicken located in standing 2-door refrigeration unit next to wok prepared the day prior to inspection did not have a date mark. Person in charge instructed employees to mark product with the day of preparation.
- Eating, drinking, or using tobacco
Observation:Food employee drinking from an open beverage in the kitchen. Person in charge instructed employee to discard beverage.
- Foods are cooled using appropriate methods
Observation: Sauce cooling in large white bucket with lid covering container on the floor next to wok. Person in charge removed container to be stored in the walk-in-cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food residue on blade of mounted can opener located on kitchen back prep table. Person in charge removed can opener to be cleaned and sanitized. Ice machine had residue build up on ice barrier. Person in charge agreed to contact maintenance to service unit.
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10/17/2014 | Non Illness Complaint |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat stored above ready-to-eat foods in walk-in cooler. Corrected at time of inspection.
- Air drying of equipment and utensils
Observed pans stacked wet on shelf.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Food storage - preventing contamination from the premises
Observed food products stored on floor. Observed scoop with no handleused to dispense bulk food product. Items were corrected at time of inspection.
- Miscellaneous sources of contamination
Observed food products stored on floor. Observed scoop with no handleused to dispense bulk food product. Items were corrected at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observed pans washed with only a wash-rinse method. Third compartment of sink was set-up properly to ensure adequate sanitization of Food Contact surfaces. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed scoop for ice cream stored in standing water. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. Corrected at time of inspection.
- Sanitization methods - hot water, chemical
Observed pans washed with only a wash-rinse method. Third compartment of sink was set-up properly to ensure adequate sanitization of Food Contact surfaces. Corrected at time of inspection.
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11/12/2013 | Routine |
- Air drying of equipment and utensils
Observed pans stacked wet.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Sanitizer level in dish machine > 200 ppm when tested. Service was called to adjust dispenser.
- Material characteristics of non-food contact surfaces
Observed table shelves lined with cardboard. Cardboard was removed. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed pans stored on shelf soiled. Pans were removed for cleaning. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observed bulk foods ( flour, cornstarch, etc.) dispensed using utensils with no handles.
- Roasts held at a temperature of 130°F or above
Observed make table holding at 44*. Unit was adjusted down and proper temperature was attained. Correcte 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
Observed raw meats stored above ready-to-eat foods in walk-in cooler. Raw products were moved. Corrected at time of inspection. Left refrigerator storage chart with operator.
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04/16/2013 | Routine |
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