- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO HIGH. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
- 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: HOOD EXHAUST SYSTEM DUE FOR SERVICE.
- 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: PROVIDE THERMOMETER IN WHITE AMERICANA REFRIGERATOR.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FIRE SUPPRESSION SYSTEM OVER DUE FOR SERVICE. DUE SEPTEMBER 2009. 2. FIRE EXTINGUISHER OVER DUE FOR SERVICE. DUE MARCH 2010.
- 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: GLOVE USED AS UTENSIL FOR FRIED WONTON STRIPS. USE A DURABLE UTENSIL, MEANT TO BE WASHED, RINSED AND SANITIZED REGULARLY.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL FOR WHITE RICE STORED IN CONTAINER OF WATER. STORE UTENSIL WITHOUT WATER, OR STORE IN HOT WATER AT TEMPERATURE OF AT LEAST 135 DEGREES FAHRENHEIT.
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03/10/2011 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO HIGH. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
- 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: HOOD EXHAUST SYSTEM DUE FOR SERVICE.
- 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: PROVIDE THERMOMETER IN WHITE AMERICANA REFRIGERATOR.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FIRE SUPPRESSION SYSTEM OVER DUE FOR SERVICE. DUE SEPTEMBER 2009. 2. FIRE EXTINGUISHER OVER DUE FOR SERVICE. DUE MARCH 2010.
- Durability / utensils and equipment
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: GLOVE USED AS UTENSIL FOR FRIED WONTON STRIPS. USE A DURABLE UTENSIL, MEANT TO BE WASHED, RINSED AND SANITIZED REGULARLY.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL FOR WHITE RICE STORED IN CONTAINER OF WATER. STORE UTENSIL WITHOUT WATER, OR STORE IN HOT WATER AT TEMPERATURE OF AT LEAST 135 DEGREES FAHRENHEIT.
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03/03/2011 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER CONCENTRATION AT DISHMACHINE IS 0 PPM. MAINTAIN BETWEEN 50-100 PPM. USE THREE-BAY MACHINE FOR WASHING, RINSING, SANITIZING DISHES. PRIMED MACHINE AND TROUBLE SHOOTED...DID NOT CORRECT ISSUE.
Location: Three bay area
Equipment: Dishmachine
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11/03/2010 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER CONCENTRATION AT DISHMACHINE IS 0 PPM. MAINTAIN BETWEEN 50-100 PPM. USE THREE-BAY MACHINE FOR WASHING, RINSING, SANITIZING DISHES. PRIMED MACHINE AND TROUBLE SHOOTED...DID NOT CORRECT ISSUE.
Location: Three bay area
Equipment: Dishmachine
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10/26/2010 | Routine |
- 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: BREADED CHICKEN SITTING IN BOWL AT ROOM TEMPERATURE. DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING AFTER EATING BY EMPLOYEE. ENSURE HANDS ARE WASHED PROPERLY WITH SOAP AND HOT WATER. PAPERTOWELS MUST BE USED FOR HAND DRYING. INFORMED EMPLOYEE TO WASH HANDS IN PROPER SINK. DO NOT USE 3-BAY FOR HANDWASHING.
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE EATING AT PREP TABLE.PROVIDE PLACE FOR EMPLOYEES TO EAT, AWAY FROM FOOD CONTACT SURFACES, FOOD, FOOD EQUIPMENT AND SINGLE USE ITEMS. OPEN DRINKS ON TABLE BY MICROWAVE. ENSURE TO PROVIDE LID AND A STRAW.
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE EATING AT PREP TABLE.PROVIDE PLACE FOR EMPLOYEES TO EAT, AWAY FROM FOOD CONTACT SURFACES, FOOD, FOOD EQUIPMENT AND SINGLE USE ITEMS. OPEN DRINKS ON TABLE BY MICROWAVE. ENSURE TO PROVIDE LID AND A STRAW.
- 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: PROVIDE HOOD CLEANING.
- 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: ENSURE RICE IS PLACED IN WALK IN COOLER AFTER COOKING, IN SHALLOW PANS WITHOUT COVERING.
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD REMOVED FROM LOWER SHELF IN FRONT OF WOK, UNDER SAUCES/SPICES.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ALL HANDLES AND TOP/FRONT SURFACES OF ALL FREEZER AND REFRIGERATED UNITS.
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06/02/2010 | Recheck |
- 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: BREADED CHICKEN SITTING IN BOWL AT ROOM TEMPERATURE. DISCARDED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING AFTER EATING BY EMPLOYEE. ENSURE HANDS ARE WASHED PROPERLY WITH SOAP AND HOT WATER. PAPERTOWELS MUST BE USED FOR HAND DRYING. INFORMED EMPLOYEE TO WASH HANDS IN PROPER SINK. DO NOT USE 3-BAY FOR HANDWASHING.
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE EATING AT PREP TABLE.PROVIDE PLACE FOR EMPLOYEES TO EAT, AWAY FROM FOOD CONTACT SURFACES, FOOD, FOOD EQUIPMENT AND SINGLE USE ITEMS. OPEN DRINKS ON TABLE BY MICROWAVE. ENSURE TO PROVIDE LID AND A STRAW.
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE EATING AT PREP TABLE.PROVIDE PLACE FOR EMPLOYEES TO EAT, AWAY FROM FOOD CONTACT SURFACES, FOOD, FOOD EQUIPMENT AND SINGLE USE ITEMS. OPEN DRINKS ON TABLE BY MICROWAVE. ENSURE TO PROVIDE LID AND A STRAW.
- 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: PROVIDE HOOD CLEANING.
- 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: ENSURE RICE IS PLACED IN WALK IN COOLER AFTER COOKING, IN SHALLOW PANS WITHOUT COVERING.
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD REMOVED FROM LOWER SHELF IN FRONT OF WOK, UNDER SAUCES/SPICES.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ALL HANDLES AND TOP/FRONT SURFACES OF ALL FREEZER AND REFRIGERATED UNITS.
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05/24/2010 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA NOZZLES SOILED. CLEAN REGULARLY.
Equipment: Soda machine
- 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: HOOD CLEANING OVERDUE. PLEASE SCHEDULE.
- Food on floor (corrected on site)
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.
Location: Walk-in cooler
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01/28/2010 | Routine |
| No violation noted during this evaluation. | 09/23/2009 | Routine |
| No violation noted during this evaluation. | 05/14/2009 | Routine |
- 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: Ensure new prep cooler holds at 41 or below(Not in yet)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Seal raw wood in back storage area
Location: Back room
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: provide covered trash can in restroom
Location: Womens restroom
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03/23/2009 | Pre-Licensing |
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