- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LARGE TUB OF CUT RAW CHICKEN OUT AT ROOM TEMPERATURE. DO NOT TAKE OUT MORE FOOD TO PREPARE THAN CAN BE TEMPERATURE CONTROLLED.CHICKEN TO BE COOKED SOON. CHICKEN MEASURED AT 55 DEGREES F
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP DOORS CLOSED AND KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PACKAGE OF BEEF ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK SCREEN DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.DOOR CLOSED CORRECTED ON SITE.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN.ESTABLISHMENT HAS A SHARED GREASE BIN.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS BY BACK DOOR. CLEAN AREA AND KEEP REFUSE INSIDE DUMPSTER.
Location: Outdoor storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD HEAVILY SOILED. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: KITCHEN FLOORS SOILED. CLEAN UNDERNEATH ALL EQUIPMENT AND CLEAN FLOORS DAILY.CLEAN FLOORS AND RACKS IN WALK IN COOLER.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: KITCHEN FLOORS SOILED. CLEAN UNDERNEATH ALL EQUIPMENT AND CLEAN FLOORS DAILY.CLEAN FLOORS AND RACKS IN WALK IN COOLER.
Location: Walk-in cooler
|
09/30/2014 | Non-Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LARGE TUB OF CUT RAW CHICKEN OUT AT ROOM TEMPERATURE. DO NOT TAKE OUT MORE FOOD TO PREPARE THAN CAN BE TEMPERATURE CONTROLLED.CHICKEN TO BE COOKED SOON. CHICKEN MEASURED AT 55 DEGREES F
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP DOORS CLOSED AND KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PACKAGE OF BEEF ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK SCREEN DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.DOOR CLOSED CORRECTED ON SITE.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN.ESTABLISHMENT HAS A SHARED GREASE BIN.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS BY BACK DOOR. CLEAN AREA AND KEEP REFUSE INSIDE DUMPSTER.
Location: Outdoor storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD HEAVILY SOILED. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: KITCHEN FLOORS SOILED. CLEAN UNDERNEATH ALL EQUIPMENT AND CLEAN FLOORS DAILY.CLEAN FLOORS AND RACKS IN WALK IN COOLER.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: KITCHEN FLOORS SOILED. CLEAN UNDERNEATH ALL EQUIPMENT AND CLEAN FLOORS DAILY.CLEAN FLOORS AND RACKS IN WALK IN COOLER.
Location: Walk-in cooler
|
09/19/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP DOORS CLOSED AND KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK SCREEN DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.DOOR CLOSED CORRECTED ON SITE.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN.ESTABLISHMENT HAS A SHARED GREASE BIN.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOOSE TRASH AND DEBRIS BY BACK DOOR. CLEAN AREA AND KEEP REFUSE INSIDE DUMPSTER.
Location: Outdoor storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD HEAVILY SOILED. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: KITCHEN FLOORS SOILED. CLEAN UNDERNEATH ALL EQUIPMENT AND CLEAN FLOORS DAILY.CLEAN FLOORS AND RACKS IN WALK IN COOLER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: KITCHEN FLOORS SOILED. CLEAN UNDERNEATH ALL EQUIPMENT AND CLEAN FLOORS DAILY.CLEAN FLOORS AND RACKS IN WALK IN COOLER.
Location: Walk-in cooler
|
09/12/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER HOLDING THE FOLLOWING PRODUCTS AT THESE TEMPERATURES: CHOPPED PORK 48, COOKED CHOPPED CHICKEN 46.7, RAW BEEF AT 47 DEGREES F.SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP DOORS CLOSED. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CHICKEN OVER BEEF AND RAW SHRIMP OVER VEGETABLES IN WALK IN . STORE FOOD IN THE FOLLOWING MANOR. TOP READY TO EAT FOODS, NEXT LEVEL BEEF, PORK, EGS, SEAFOOD, NEXT LEVEL RAW GROUND MEAT, BOTTOM RAW POULTRY. ORGANIZATIONAL CHART GIVEN TO OWNER.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF WATER CHESNUT DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BULK FOODS STORED IN HOUSEHOLD TOTES. SOME ARE DAMAGED. USE ONLY FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Bulk food containers
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN DURING INSPECTION. KEEP DOOR CLOSED TO PREVENT PEST ENTRY
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: TOP OF GREASE BINS SOILED. CLEAN OR REPLACE GREASE BINS.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED AND SERVICE TAG EXPIRED SINCE SEPTEMBER 2013. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS AND FLOORS THROUGHOUT KITCHEN ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SAUCES BEING PREPARED IN BUCKETS ON FLOOR. PREP FOODS ON THE PREP TABLE.2. FOOD ON THE FLOOR IN WALK IN COOLER AND UNCOVERED FOOD IN WALK IN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR AND COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SAUCES BEING PREPARED IN BUCKETS ON FLOOR. PREP FOODS ON THE PREP TABLE.2. FOOD ON THE FLOOR IN WALK IN COOLER AND UNCOVERED FOOD IN WALK IN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR AND COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.INSIDE AND OUTSIDE OF PREP TOP COOLER SOILED. CLEAN ENTIRE COOLER.2. WIRE SHELVING SOILED IN WALK IN COOLER. PLEASE CLEAN.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.INSIDE AND OUTSIDE OF PREP TOP COOLER SOILED. CLEAN ENTIRE COOLER.2. WIRE SHELVING SOILED IN WALK IN COOLER. PLEASE CLEAN.
Location: Walk-in cooler
Equipment: Wire shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL EQUIPMENT ON COOK LINE IS SOILED. PLEASE CLEAN
Location: Cook line
|
07/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER HOLDING THE FOLLOWING PRODUCTS AT THESE TEMPERATURES: CHOPPED PORK 48, COOKED CHOPPED CHICKEN 46.7, RAW BEEF AT 47 DEGREES F.SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP DOORS CLOSED. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CHICKEN OVER BEEF AND RAW SHRIMP OVER VEGETABLES IN WALK IN . STORE FOOD IN THE FOLLOWING MANOR. TOP READY TO EAT FOODS, NEXT LEVEL BEEF, PORK, EGS, SEAFOOD, NEXT LEVEL RAW GROUND MEAT, BOTTOM RAW POULTRY. ORGANIZATIONAL CHART GIVEN TO OWNER.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF WATER CHESNUT DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BULK FOODS STORED IN HOUSEHOLD TOTES. SOME ARE DAMAGED. USE ONLY FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Bulk food containers
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN DURING INSPECTION. KEEP DOOR CLOSED TO PREVENT PEST ENTRY
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: TOP OF GREASE BINS SOILED. CLEAN OR REPLACE GREASE BINS.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED AND SERVICE TAG EXPIRED SINCE SEPTEMBER 2013. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS AND FLOORS THROUGHOUT KITCHEN ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SAUCES BEING PREPARED IN BUCKETS ON FLOOR. PREP FOODS ON THE PREP TABLE.2. FOOD ON THE FLOOR IN WALK IN COOLER AND UNCOVERED FOOD IN WALK IN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR AND COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SAUCES BEING PREPARED IN BUCKETS ON FLOOR. PREP FOODS ON THE PREP TABLE.2. FOOD ON THE FLOOR IN WALK IN COOLER AND UNCOVERED FOOD IN WALK IN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR AND COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.INSIDE AND OUTSIDE OF PREP TOP COOLER SOILED. CLEAN ENTIRE COOLER.2. WIRE SHELVING SOILED IN WALK IN COOLER. PLEASE CLEAN.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.INSIDE AND OUTSIDE OF PREP TOP COOLER SOILED. CLEAN ENTIRE COOLER.2. WIRE SHELVING SOILED IN WALK IN COOLER. PLEASE CLEAN.
Location: Walk-in cooler
Equipment: Wire shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL EQUIPMENT ON COOK LINE IS SOILED. PLEASE CLEAN
Location: Cook line
|
07/03/2014 | Routine |
| No violation noted during this evaluation. | 07/03/2014 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE DRINKS STORED ON FOOD CONTACT AND PREP SURFACES IN KITCHEN.STORE ALL EMPLOYEE DRINKS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. PROVIDE DISCARD DATE FOR FOODS IN WALK IN COOLER BEING HELD LONGER THAN 24 HOURS.***REPEAT VIOLATION***
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FROZEN FOOD STORED IN GROCERY BAG IN CHEST FREEZER.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS.***REPEAT VIOLATION***
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CONTAINERS AS SCOOP FOR BULK FOOD ITEMS.USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN MOP WATER IN MOP BUCKET WHEN NOT IN USE.MOP SHOULD BE HUNG OR STORED IN A WAY TO FACILITATE DRYING WHEN NOT IN USE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. LARGE CONTAINER OF COOKED RICE OUT AT ROOM TEMPERATURE TO COOL. MEASURED 98 DEGREES F. WAS TOLD IT BEGAN THE COOLING PROCESS ONE HOUR PRIOR.SEE ABOVE FOR PROPER COOLING METHODS.***REPEAT VIOLATION***
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING IN WALK IN COOLER HEAVILY SOILED.2. SLIDING DOOR TRACKS FOR COOLER NEAR SERVICE COUNTER SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. USING MILK JUG CUT INTO A SCOOP FOR COOKED RICE.NOT APPROVED. MUST PROVIDE APPROVED FOOD GRADE UTENSILS WITH HANDLES.
Location: Kitchen
|
01/29/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE DRINKS STORED ON FOOD CONTACT AND PREP SURFACES IN KITCHEN.STORE ALL EMPLOYEE DRINKS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. PROVIDE DISCARD DATE FOR FOODS IN WALK IN COOLER BEING HELD LONGER THAN 24 HOURS.***REPEAT VIOLATION***
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FROZEN FOOD STORED IN GROCERY BAG IN CHEST FREEZER.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS.***REPEAT VIOLATION***
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CONTAINERS AS SCOOP FOR BULK FOOD ITEMS.USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN MOP WATER IN MOP BUCKET WHEN NOT IN USE.MOP SHOULD BE HUNG OR STORED IN A WAY TO FACILITATE DRYING WHEN NOT IN USE.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. LARGE CONTAINER OF COOKED RICE OUT AT ROOM TEMPERATURE TO COOL. MEASURED 98 DEGREES F. WAS TOLD IT BEGAN THE COOLING PROCESS ONE HOUR PRIOR.SEE ABOVE FOR PROPER COOLING METHODS.***REPEAT VIOLATION***
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK SHELVING IN WALK IN COOLER HEAVILY SOILED.2. SLIDING DOOR TRACKS FOR COOLER NEAR SERVICE COUNTER SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. USING MILK JUG CUT INTO A SCOOP FOR COOKED RICE.NOT APPROVED. MUST PROVIDE APPROVED FOOD GRADE UTENSILS WITH HANDLES.
Location: Kitchen
|
01/15/2014 | Routine |
| No violation noted during this evaluation. | 11/08/2013 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: JUNE 14:1. OBSERVED EXCESSIVE AMOUNT OF FLIES IN ESTABLISHMENT.JUNE 25:1. OBSERVED A SEVERAL FLIES IN ESTABLISHMENT AT TIME OF INSPECTION.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. KEEP OUTTER OPENING CLOSED TO DETER ENTRY OF PESTS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. CAN OF SODA ON TOP OF MICROWAVE WHICH IS LOCATED ON PREP TABLE IN PREP AREA.EMPLOYEE DRINKS MUST HAVE A LID AND STRAW AND BE LOCATED BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE RACK OVER THREE BAY SINK IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN BACK KITCHEN AREA IS HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. EGG ROLLS, COOKED BREADED CHICKEN, ETC. IN WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS REQUIRES DATE MARKING WITH A DISCARD DATE. CANNOT KEEP FOR MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED EMPLOYEE WASH AND RINSE PAN THEN PUT UP AS CLEAN.PROPER WAREWASHING STEPS: REMOVE EXCESS FOOD DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. PROVIDED WITH THREE BAY SINK AND WARE WASHING HAND OUT.
Location: Three bay area
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. NO EMPLOYEES WEARING PROPER HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINS SUCH AS HATS, HAIR NETS, ETC.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK FOOD STORAGE CONTAINERS REQUIRE LABEL WITH COMMON NAME OF FOOD ITEM.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. THREE FLY STRIPS HUNG FROM CEILING IN CLOSE PROXIMETY TO THREE BAY SINK.MOVE TO LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO SHEET PANS WITH COOKED NOODLES LEFT OUT AT ROOM TEMPERATURE TO COOL.SEE ABOVE FOR APPROVED METHODS. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP/REACH IN COOLER ACROSS FROM COOK LINE NOT MAINTAINING POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE.1. RAW CHICKEN IN COLD TOP MEASURED 51 DEGREES F.2. TOFU IN REACH IN COOLER MEASURED 46 DEGREES F.3. COOKED NOODLES IN REACH IN COOLER MEASURED 49 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F.ENSURE REACH IN COOLER AND COLD TOP ARE ABLE TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.JULY 15:COLD TOP AND REACH IN COOLER TAKEN OUT OF SERVICE UNTIL REPAIRED OR REPLACED. NOT HOLDING ANY POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. REPAIR PERSON AT ESTABLISHMENT DURING INSPECTION. STILL DETERMINING THE PROBLEM. REPAIR PERSON WILL BE BACK TOMORROW TO DO MORE WORK ON THE UNIT.
Location: Cook line
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. THREE CONTAINERS OF GENERAL TSO'S SAUCE STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.2. CONTAINER OF MEAT FROM MEAT SMOKER STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.3. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE BACK KITCHEN AREA.STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. NO TEST KIT FOR CHLORINE BLEACH SANITIZER.PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
07/22/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: JUNE 14:1. OBSERVED EXCESSIVE AMOUNT OF FLIES IN ESTABLISHMENT.JUNE 25:1. OBSERVED A SEVERAL FLIES IN ESTABLISHMENT AT TIME OF INSPECTION.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. KEEP OUTTER OPENING CLOSED TO DETER ENTRY OF PESTS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. CAN OF SODA ON TOP OF MICROWAVE WHICH IS LOCATED ON PREP TABLE IN PREP AREA.EMPLOYEE DRINKS MUST HAVE A LID AND STRAW AND BE LOCATED BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE RACK OVER THREE BAY SINK IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN BACK KITCHEN AREA IS HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. EGG ROLLS, COOKED BREADED CHICKEN, ETC. IN WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS REQUIRES DATE MARKING WITH A DISCARD DATE. CANNOT KEEP FOR MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED EMPLOYEE WASH AND RINSE PAN THEN PUT UP AS CLEAN.PROPER WAREWASHING STEPS: REMOVE EXCESS FOOD DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. PROVIDED WITH THREE BAY SINK AND WARE WASHING HAND OUT.
Location: Three bay area
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. NO EMPLOYEES WEARING PROPER HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINS SUCH AS HATS, HAIR NETS, ETC.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK FOOD STORAGE CONTAINERS REQUIRE LABEL WITH COMMON NAME OF FOOD ITEM.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. THREE FLY STRIPS HUNG FROM CEILING IN CLOSE PROXIMETY TO THREE BAY SINK.MOVE TO LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO SHEET PANS WITH COOKED NOODLES LEFT OUT AT ROOM TEMPERATURE TO COOL.SEE ABOVE FOR APPROVED METHODS. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP/REACH IN COOLER ACROSS FROM COOK LINE NOT MAINTAINING POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE.1. RAW CHICKEN IN COLD TOP MEASURED 51 DEGREES F.2. TOFU IN REACH IN COOLER MEASURED 46 DEGREES F.3. COOKED NOODLES IN REACH IN COOLER MEASURED 49 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F.ENSURE REACH IN COOLER AND COLD TOP ARE ABLE TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.JULY 15:COLD TOP AND REACH IN COOLER TAKEN OUT OF SERVICE UNTIL REPAIRED OR REPLACED. NOT HOLDING ANY POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. REPAIR PERSON AT ESTABLISHMENT DURING INSPECTION. STILL DETERMINING THE PROBLEM. REPAIR PERSON WILL BE BACK TOMORROW TO DO MORE WORK ON THE UNIT.
Location: Cook line
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. THREE CONTAINERS OF GENERAL TSO'S SAUCE STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.2. CONTAINER OF MEAT FROM MEAT SMOKER STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.3. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE BACK KITCHEN AREA.STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. NO TEST KIT FOR CHLORINE BLEACH SANITIZER.PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
07/15/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: JUNE 14:1. OBSERVED EXCESSIVE AMOUNT OF FLIES IN ESTABLISHMENT.JUNE 25:1. OBSERVED A SEVERAL FLIES IN ESTABLISHMENT AT TIME OF INSPECTION.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. KEEP OUTTER OPENING CLOSED TO DETER ENTRY OF PESTS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. CAN OF SODA ON TOP OF MICROWAVE WHICH IS LOCATED ON PREP TABLE IN PREP AREA.EMPLOYEE DRINKS MUST HAVE A LID AND STRAW AND BE LOCATED BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE RACK OVER THREE BAY SINK IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN BACK KITCHEN AREA IS HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. EGG ROLLS, COOKED BREADED CHICKEN, ETC. IN WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS REQUIRES DATE MARKING WITH A DISCARD DATE. CANNOT KEEP FOR MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED EMPLOYEE WASH AND RINSE PAN THEN PUT UP AS CLEAN.PROPER WAREWASHING STEPS: REMOVE EXCESS FOOD DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. PROVIDED WITH THREE BAY SINK AND WARE WASHING HAND OUT.
Location: Three bay area
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. NO EMPLOYEES WEARING PROPER HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINS SUCH AS HATS, HAIR NETS, ETC.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK FOOD STORAGE CONTAINERS REQUIRE LABEL WITH COMMON NAME OF FOOD ITEM.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. THREE FLY STRIPS HUNG FROM CEILING IN CLOSE PROXIMETY TO THREE BAY SINK.MOVE TO LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO SHEET PANS WITH COOKED NOODLES LEFT OUT AT ROOM TEMPERATURE TO COOL.SEE ABOVE FOR APPROVED METHODS. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP/REACH IN COOLER ACROSS FROM COOK LINE NOT MAINTAINING POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE.1. RAW CHICKEN IN COLD TOP MEASURED 51 DEGREES F.2. TOFU IN REACH IN COOLER MEASURED 46 DEGREES F.3. COOKED NOODLES IN REACH IN COOLER MEASURED 49 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F.ENSURE REACH IN COOLER AND COLD TOP ARE ABLE TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.
Location: Cook line
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. THREE CONTAINERS OF GENERAL TSO'S SAUCE STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.2. CONTAINER OF MEAT FROM MEAT SMOKER STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.3. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE BACK KITCHEN AREA.STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. NO TEST KIT FOR CHLORINE BLEACH SANITIZER.PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
07/11/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: JUNE 14:1. OBSERVED EXCESSIVE AMOUNT OF FLIES IN ESTABLISHMENT.JUNE 25:1. OBSERVED A SEVERAL FLIES IN ESTABLISHMENT AT TIME OF INSPECTION.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. KEEP OUTTER OPENING CLOSED TO DETER ENTRY OF PESTS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. CAN OF SODA ON TOP OF MICROWAVE WHICH IS LOCATED ON PREP TABLE IN PREP AREA.EMPLOYEE DRINKS MUST HAVE A LID AND STRAW AND BE LOCATED BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE RACK OVER THREE BAY SINK IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN BACK KITCHEN AREA IS HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. EGG ROLLS, COOKED BREADED CHICKEN, ETC. IN WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS REQUIRES DATE MARKING WITH A DISCARD DATE. CANNOT KEEP FOR MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED EMPLOYEE WASH AND RINSE PAN THEN PUT UP AS CLEAN.PROPER WAREWASHING STEPS: REMOVE EXCESS FOOD DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. PROVIDED WITH THREE BAY SINK AND WARE WASHING HAND OUT.
Location: Three bay area
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. NO EMPLOYEES WEARING PROPER HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINS SUCH AS HATS, HAIR NETS, ETC.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK FOOD STORAGE CONTAINERS REQUIRE LABEL WITH COMMON NAME OF FOOD ITEM.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. THREE FLY STRIPS HUNG FROM CEILING IN CLOSE PROXIMETY TO THREE BAY SINK.MOVE TO LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO SHEET PANS WITH COOKED NOODLES LEFT OUT AT ROOM TEMPERATURE TO COOL.SEE ABOVE FOR APPROVED METHODS. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. THREE CONTAINERS OF GENERAL TSO'S SAUCE STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.2. CONTAINER OF MEAT FROM MEAT SMOKER STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.3. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE BACK KITCHEN AREA.STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. NO TEST KIT FOR CHLORINE BLEACH SANITIZER.PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
07/08/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: JUNE 14:1. OBSERVED EXCESSIVE AMOUNT OF FLIES IN ESTABLISHMENT.JUNE 25:1. OBSERVED A SEVERAL FLIES IN ESTABLISHMENT AT TIME OF INSPECTION.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. KEEP OUTTER OPENING CLOSED TO DETER ENTRY OF PESTS.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. CAN OF SODA ON TOP OF MICROWAVE WHICH IS LOCATED ON PREP TABLE IN PREP AREA.EMPLOYEE DRINKS MUST HAVE A LID AND STRAW AND BE LOCATED BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE RACK OVER THREE BAY SINK IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN BACK KITCHEN AREA IS HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. EGG ROLLS, COOKED BREADED CHICKEN, ETC. IN WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS REQUIRES DATE MARKING WITH A DISCARD DATE. CANNOT KEEP FOR MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED EMPLOYEE WASH AND RINSE PAN THEN PUT UP AS CLEAN.PROPER WAREWASHING STEPS: REMOVE EXCESS FOOD DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. PROVIDED WITH THREE BAY SINK AND WARE WASHING HAND OUT.
Location: Three bay area
Equipment: 3-bay
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. NO EMPLOYEES WEARING PROPER HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINS SUCH AS HATS, HAIR NETS, ETC.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK FOOD STORAGE CONTAINERS REQUIRE LABEL WITH COMMON NAME OF FOOD ITEM.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. THREE FLY STRIPS HUNG FROM CEILING IN CLOSE PROXIMETY TO THREE BAY SINK.MOVE TO LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO SHEET PANS WITH COOKED NOODLES LEFT OUT AT ROOM TEMPERATURE TO COOL.SEE ABOVE FOR APPROVED METHODS. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. THREE CONTAINERS OF GENERAL TSO'S SAUCE STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.2. CONTAINER OF MEAT FROM MEAT SMOKER STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.3. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE BACK KITCHEN AREA.STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. NO TEST KIT FOR CHLORINE BLEACH SANITIZER.PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
06/25/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED EXCESSIVE AMOUNT OF FLIES IN ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINIATE. KEEP OUTTER OPENING CLOSED TO DETER ENTRY OF PESTS.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. CAN OF SODA ON TOP OF MICROWAVE WHICH IS LOCATED ON PREP TABLE IN PREP AREA.EMPLOYEE DRINKS MUST HAVE A LID AND STRAW AND BE LOCATED BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE RACK OVER THREE BAY SINK IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN BACK KITCHEN AREA IS HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. EGG ROLLS, COOKED BREADED CHICKEN, ETC. IN WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS REQUIRES DATE MARKING WITH A DISCARD DATE. CANNOT KEEP FOR MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED EMPLOYEE WASH AND RINSE PAN THEN PUT UP AS CLEAN.PROPER WAREWASHING STEPS: REMOVE EXCESS FOOD DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. PROVIDED WITH THREE BAY SINK AND WARE WASHING HAND OUT.
Location: Three bay area
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. NO EMPLOYEES WEARING PROPER HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINS SUCH AS HATS, HAIR NETS, ETC.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK FOOD STORAGE CONTAINERS REQUIRE LABEL WITH COMMON NAME OF FOOD ITEM.
Location: Kitchen (back)
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. THREE FLY STRIPS HUNG FROM CEILING IN CLOSE PROXIMETY TO THREE BAY SINK.MOVE TO LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Three bay area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE FOOD DEBRIS AND SOIL BUILD UP ON FLOOR UNDERNEATH DRY GOODS STORAGE.2. EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR ON COOK LINE IN BETWEEN WOKS AND MEAT SMOKER. GREASE AND FOOD BUILDUP ALONG TUBING IN THIS LOCATION TOO.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO SHEET PANS WITH COOKED NOODLES LEFT OUT AT ROOM TEMPERATURE TO COOL.SEE ABOVE FOR APPROVED METHODS. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. THREE CONTAINERS OF GENERAL TSO'S SAUCE STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.2. CONTAINER OF MEAT FROM MEAT SMOKER STORED DIRECLTY ON THE FLOOR IN BACK KITCHEN AREA.3. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE BACK KITCHEN AREA.STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. NO TEST KIT FOR CHLORINE BLEACH SANITIZER.PROVIDE.
Location: Three bay area
Equipment: 3-bay
|
06/14/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Plastic jug cut into a scoop for riceDISCARDED
Location: Kitchen
Equipment: Walk in cooler
|
06/07/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Cook line
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Kitchen
Equipment: Prep table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 2-14-13RAW ANIMAL PRODUCTS (RAW RED MEATS AND CHICKEN) STORED ABOVE CONTAINER OF VEGETABLES IN WALK IN COOLER. PLEASE STORE ALL RAW CHICKEN AND RAW MEAT BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION,
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UPRIGHT FREEZER BY THE 3 BAY SINK IN THE KITCHEN IS HEAVILY SOILED ON THE INSIDE SHELVING. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM HOT WATER KNOB ON PRODUCE SINK.PLEASE REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Veg. Sink
|
02/21/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Cook line
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Kitchen
Equipment: Prep table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2-14-13:EMPLOYEE TOOK CONTAINER OF GARLIC AND OIL MIXTURE FROM ON LINE TO WALK IN COOLER WHEN I ARRIVED.GARLIC AND OIL MIXTURE MEASURED 60 DEGREES F.THIS IS A POTENTIALLY HAZARDOUS FOOD AND MUST BE STORED AT 41 DEGREES F OR BELOW WHEN BEING HELD COLD.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 2-14-13RAW ANIMAL PRODUCTS (RAW RED MEATS AND CHICKEN) STORED ABOVE CONTAINER OF VEGETABLES IN WALK IN COOLER. PLEASE STORE ALL RAW CHICKEN AND RAW MEAT BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION,
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UPRIGHT FREEZER BY THE 3 BAY SINK IN THE KITCHEN IS HEAVILY SOILED ON THE INSIDE SHELVING. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM HOT WATER KNOB ON PRODUCE SINK.PLEASE REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Veg. Sink
|
02/14/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 2-7-13: RAW RED MEAT STORED ABOVE CONTAINER OF VEGETABLES IN WALK IN COOLER. PLEASE STORE ALL RAW CHICKEN AND RAW MEAT BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION,
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UPRIGHT FREEZER BY THE 3 BAY SINK IN THE KITCHEN IS HEAVILY SOILED ON THE INSIDE SHELVING. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM HOT WATER KNOB ON PRODUCE SINK.PLEASE REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Veg. Sink
|
02/07/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TUB OF RAW CHICKEN STORED ABOVE CONTAINER OF MIXED VEGETABLES IN WALK IN COOLER.PLEASE STORE ALL RAW CHICKEN AND RAW MEAT BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION,
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: UPRIGHT FREEZER BY THE 3 BAY SINK IN THE KITCHEN IS HEAVILY SOILED ON THE INSIDE SHELVING. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM HOT WATER KNOB ON PRODUCE SINK.PLEASE REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Veg. Sink
|
01/29/2013 | Routine |
| No violation noted during this evaluation. | 12/14/2012 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked fried rice sitting out at room temperature on cooks line. Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Pan of cooked chicken siitting out at room temperature on cooks line at 80 deg. F., Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATON. 3. Soups held at 110 to 121 on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked fried rice sitting out at room temperature on cooks line. Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Pan of cooked chicken siitting out at room temperature on cooks line at 80 deg. F., Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATON. 3. Soups held at 110 to 121 on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked fried rice sitting out at room temperature on cooks line. Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Pan of cooked chicken siitting out at room temperature on cooks line at 80 deg. F., Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATON. 3. Soups held at 110 to 121 on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top holding cold food items at 45 to 46 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Black tub of meat marinating over night at room temperatrue at 68 to 69 deg. F Do not marinate potentially hazardous foods at room temperature. Marinate at 41 deg. F or below in walk in cooler. NOTE > MEAT WAS DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top holding cold food items at 45 to 46 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 2. Black tub of meat marinating over night at room temperatrue at 68 to 69 deg. F Do not marinate potentially hazardous foods at room temperature. Marinate at 41 deg. F or below in walk in cooler. NOTE > MEAT WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All chest and reach in freezer are soiled inside and need to be defrosted. Clean and defrost all chest freezer and reach in freezer. CORRECTED 2. All green bulk food containers are soiled including lids. Clean. CORRECTED 3. Outsides of blue bulk food containers insdie of walk in cooler soiled. Clean and sanitize. CORRECTED
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep screen door closed when door is open.
Location: Kitchen (back)
- Hood system design and/or installation (corrected)
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: 1. Hose from portable air conditoner going from unit to exhaust hood. Remove hose. Adding hose to hood is not approved.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Sheet pans of cooked chicken cooling at room temperature on metal cart by walk in cooler. Do not cool at room temperature. After putting cooked chicken on pans place in walk in cooler to cool. 2. Large 5 gallon plastic buckets of hot sauce cooling at room temperature. Either place buckets in ice bath at three bay sink or provide ice wands to use to stir sauce to cool. You must be able to cool hot foods from 135 deg. f to 70 deg. F within 2 hours and from 70 deg. F. to 41 deg. F within additional 4 hours.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Meat thawing in small metal pan at three bay sink. Do not thaw at room temperature. Either thaw at 41 deg. F under refrigeration or completely submerged under cool running water.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer inside of pepsi reach in cooler is not working. Provide a working thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line from cooling unit not attached to drain line inside of walk in cooler, hose draining into pan on floor of walk in cooler. Repair drain line. Re-attach drain line to orginal drain. Repair main drain line if necessary. 2. Wate leaking inside of bottom section of cold top unit. Repair. CORRECTED
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line from cooling unit not attached to drain line inside of walk in cooler, hose draining into pan on floor of walk in cooler. Repair drain line. Re-attach drain line to orginal drain. Repair main drain line if necessary. 2. Wate leaking inside of bottom section of cold top unit. Repair. CORRECTED
Location: Cook line
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of corn on floor of walk in cooler. Remove. Store on approved shelving.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat smoker soiled inside. Clean after use, do not allow to sit soiled.
Location: Cook line
Equipment: Meat smoker
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08/24/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked fried rice sitting out at room temperature on cooks line. Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Pan of cooked chicken siitting out at room temperature on cooks line at 80 deg. F., Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATON. 3. Soups held at 110 to 121 on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked fried rice sitting out at room temperature on cooks line. Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Pan of cooked chicken siitting out at room temperature on cooks line at 80 deg. F., Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATON. 3. Soups held at 110 to 121 on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked fried rice sitting out at room temperature on cooks line. Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Pan of cooked chicken siitting out at room temperature on cooks line at 80 deg. F., Do not sit out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATON. 3. Soups held at 110 to 121 on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top holding cold food items at 45 to 46 deg. F on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All chest and reach in freezer are soiled inside and need to be defrosted. Clean and defrost all chest freezer and reach in freezer. 2. All green bulk food containers are soiled including lids. Clean. 3. Outsides of blue bulk food containers insdie of walk in cooler soiled. Clean and sanitize.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep screen door closed when door is open.
Location: Kitchen (back)
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: 1. Hose from portable air conditoner going from unit to exhaust hood. Remove hose. Adding hose to hood is not approved.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Sheet pans of cooked chicken cooling at room temperature on metal cart by walk in cooler. Do not cool at room temperature. After putting cooked chicken on pans place in walk in cooler to cool. 2. Large 5 gallon plastic buckets of hot sauce cooling at room temperature. Either place buckets in ice bath at three bay sink or provide ice wands to use to stir sauce to cool. You must be able to cool hot foods from 135 deg. f to 70 deg. F within 2 hours and from 70 deg. F. to 41 deg. F within additional 4 hours.
Location: Kitchen (back)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Meat thawing in small metal pan at three bay sink. Do not thaw at room temperature. Either thaw at 41 deg. F under refrigeration or completely submerged under cool running water.
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer inside of pepsi reach in cooler is not working. Provide a working thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line from cooling unit not attached to drain line inside of walk in cooler. Repair. 2. Wate leaking inside of bottom section of cold top unit. Repair.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line from cooling unit not attached to drain line inside of walk in cooler. Repair. 2. Wate leaking inside of bottom section of cold top unit. Repair.
Location: Cook line
Equipment: Cold top
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of corn on floor of walk in cooler. Remove. Store on approved shelving.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat smoker soiled inside. Clean after use, do not allow to sit soiled.
Location: Cook line
Equipment: Meat smoker
|
08/15/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler holding cold food items at 44 to 35 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Cooked egg rolls and fried chicken wings sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temp. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below.
Location: Cook line
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee eating in back kitchen area. Do not eat in kitchen.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Egg cartons and # 10 metal cans that had food items being re-used. Once contents of cans have been used discard. Do not wash and re-use. Discard used egg cartons.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between cold top prep table and prep table. Do not store utensils / knives / meat cleavers between equipment.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels in back kitchen area. Keep all wet wiping towels clean and stored in approved manner.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small metal cart soiled on cooks line in front of cooking equipment. Clean.
Location: Cook line
|
03/01/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler holding cold food items at 44 to 35 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Cooked egg rolls and fried chicken wings sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temp. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below.
Location: Cook line
Equipment: Prep Top Cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee eating in back kitchen area. Do not eat in kitchen.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Egg cartons and # 10 metal cans that had food items being re-used. Once contents of cans have been used discard. Do not wash and re-use. Discard used egg cartons.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between cold top prep table and prep table. Do not store utensils / knives / meat cleavers between equipment.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels in back kitchen area. Keep all wet wiping towels clean and stored in approved manner.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small metal cart soiled on cooks line in front of cooking equipment. Clean.
Location: Cook line
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02/22/2012 | Routine |
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