| No violation noted during this evaluation. | 11/15/2010 | Complaint |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
RAw shell eggs at 85*. Corrected.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Curry sauces holding at 110*. Keep above 135* at all times.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Observed uncovered employee beverages and employee drinking from uncovered glass, in a food prep area.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Observed a bag of opened sugar stored on floor. Observed boxes of food containers stored on floor in stroage room.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Signage shall be posted at each hand sink used by employees (including restrooms) to remind them to wash hands.
- Facility/Equipment Requirements
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
General cleanliness issues throughout restaurant. Floors and walls are soiled behind, under and around equipment and shelving.
|
6/1/2010 | Routine |
- Other Operations
- Adequate pest control (Failure to remove dead or trapped pests 6-501.112, p 179)
Observed rodent droppings in the kitchen behind cooler. Clean droppings and monitor daily for new activity- contact pest control (Steve's Pest Control) if needed.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
General housekeeping issues- observed food particles and debris on floor under and around equipment.
|
12/4/2009 | Complaint |
| No violation noted during this evaluation. | 7/8/2009 | Routine |
| No violation noted during this evaluation. | 10/17/2008 | Routine |
| No violation noted during this evaluation. | 9/25/2007 | Re-Check |
| No violation noted during this evaluation. | 9/11/2007 | Routine |
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
floor tiles are water damaged and missing.
|
11/28/2006 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Sauces were left out at room temperature over night. Sauces shall be cooled to 41 degrees within 6 hours.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Person in charge is still not knowledgeable of cooling requirements.
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
Hands were not washed after handeling raw chicken.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Owner eating in the food prep area.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
No hot water at hand washing sink. Pipe leakiing under cooking area. A large amount of water has accumulated on th floor.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Floor tiles have been water damaged under cooking area and are no longer cleanable. This is creating a unsanitary food prep area and an enviornment for pests to thrive.
|
11/22/2006 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Food left out overnight unrefridgerated. This is a common practice. Foods shall be cooled stored within code requirements. Shell eggs left out at room temperature overnight.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Person in charge not knowledgable of cooling procedures.
- Food Source/Handling
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw meats stored over produce in cooler.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Food prep surfaces are soiled. Food containers are soiled. Utensils are soiled. Cutting boards stored on floor.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Exteriors of equiptment are soiled. Shelving is soiled.
- Other Operations
- Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
Food prep area is infested with cockroaches.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
|
8/25/2006 | Complaint |
| No violation noted during this evaluation. | 3/14/2006 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Cooler holding tofu at 50 degrees.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Sauces holding at 113 degrees.Sauces are reheated then left at room temperature.
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
Hands not washed after eating.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Eating Not allowed in food prep area.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
cooked food and sauces not dated.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
Dish machine not sanitizing.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
No test strips for sanitizer.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Hand sink blocked and is not accessible for hand washing.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Shelving, interior of coolers, exteriors of some equiptment are soiled.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Floors under and behind equiptment are soiled.
|
2/28/2006 | Routine |
| No violation noted during this evaluation. | 3/23/2005 | Routine |
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