| No violation noted during this evaluation. | 10/19/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with egg roll and crab ragoon. Person in charge voluntarily discarded items. Person in charge brought disposable gloves for employees to use. Food employee washed hands prior to putting on gloves per inspectors request.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Storage racks, exterior of the fryers, make top refrigertation sides and underneath shelf storing rice warmers 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 chicken stored above raw beef in the reach in cooler next to the fryer. Eggs stored above broccoli in the cooler next to the fryer.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes not stored in sanitizer in between use.
- In-use utensils, between-use storage
Observation: Rice scoop stored in container of water.
- Unpackaged food protected from contamination during preparation
Observation: Orange peels being stored outside establishment's back door on cooking sheet uncovered. Person in charge voluntarily discarded the orange peels.
- Cooling foods are stored properly
Observation: Chicken in cooler below make table was covered with clear wrap and temped at 115*F.
- Outer openings are protected
Observation: Light shining under exterior door.
- Toilet room
receptacle, enclosed, fixtures clean
- Eating, drinking, or using tobacco
Observation: Employee personal drinks without lids and stored in food prep area.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand washing sink water supply valve was shut off during the inspection. Plumbing fixture was leaking when the person in charged turned on the water supply valve.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food splattered on the walls throughout the kitchen. Floors soiled underneath wok.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer present to check temperatures of food.
- 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: Cooked chicken stored below make top refrigeration unit across from wok at 67*F. Person in charge voluntarily discarded the chicken during the inspection. Raw beef stored at 49*F and wontons stored at 47*F in the sliding door cooler next to the fryer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ceiling vents were clogged with residue.
|
10/07/2015 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/01/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Designated areas for employees
use of designated areas by employees
- Miscellaneous sources of contamination
Lemons out for consumer self-service shall be protected from contamination. Scoops used to dispense bulk foods shall have handles. Observed meats thawing at room temperature.
- Plumbing system repaired according to law
Hand sink has a bucket under the drain pipe to catch water leaking from drain. Plumbing shall be repaired and copy of invoice sent to inspector.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water was shut off at supply hose for hand sink when inspector arrived. Hot water shall be available at all times. Owner turned supply on. Corrected at time of inspection.
- Foods are cooled using appropriate methods
Large quantities and plastic containers will not allow food to cool effectively. Break foods into smaller amounts and use metal pans.
- Food on display is protected from contamination by consumers
Lemons out for consumer self-service shall be protected from contamination. Scoops used to dispense bulk foods shall have handles. Observed meats thawing at room temperature.
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors of equipment, door handles, interior of coolers, and door tracks of sliding door cooler are heavily soiled and shall be maintained clean.
- Frozen PHF/TCS foods are properly slacked and thawed
Lemons out for consumer self-service shall be protected from contamination. Scoops used to dispense bulk foods shall have handles. Observed meats thawing at room temperature.
- In-use utensils, between-use storage
Observed rice scoop stored in standing water.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Hand sink has separated away from wall and shall be re-caulked. Floors soiled especially under cooking area.
- Toilet room
receptacle, enclosed, fixtures clean
|
02/28/2013 | Routine |
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