- 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: Provide a closed beverage container for employees in the kitchen.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the hand sink in the womens restroom and by the noodle cooler. Part on order for the repair. There are two hand sinks in the kitchen area.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the hand sink in the womens restroom and by the noodle cooler. Part on order for the repair. There are two hand sinks in the kitchen area.
Location: Restroom
Equipment: Hand sink
- 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: Provide a scoop fpr the bulk rice.
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Repair the walls by the mop sink. Glue the floor wall molding to the wall under the two bay sink
Location: Utility room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the door gasket on the noodle cooler. Part has been ordered from AtlasRestaurant Supply.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the fan in the kitchen.
Location: Kitchen
|
03/01/2011 | Recheck |
- 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: Provide a closed beverage container for employees in the kitchen.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the hand sink in the womens restroom and by the noodle cooler. Part on order for the repair. There are two hand sinks in the kitchen area.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the hand sink in the womens restroom and by the noodle cooler. Part on order for the repair. There are two hand sinks in the kitchen area.
Location: Restroom
Equipment: Hand sink
- 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: Provide a scoop fpr the bulk rice.
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Repair the walls by the mop sink. Glue the floor wall molding to the wall under the two bay sink
Location: Utility room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the door gasket on the noodle cooler. Part has been ordered from AtlasRestaurant Supply.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the fan in the kitchen.
Location: Kitchen
|
02/15/2011 | 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: Provide a closed beverage container for employees in the kitchen.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the hand sink in the womens restroom and by the noodle cooler.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the hand sink in the womens restroom and by the noodle cooler.
Location: Restroom
Equipment: Hand sink
- 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: Provide a scoop fpr the bulk rice.
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Repair the walls by the mop sink. Glue the floor wall molding to the wall under the two bay sink
Location: Utility room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the door gasket on the noodle cooler.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the fan in the kitchen.
Location: Kitchen
|
02/08/2011 | Routine |
| No violation noted during this evaluation. | 10/18/2010 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.The racks of the glass-front beverage cooler are soiled. (mold)
Correction: Clean and sanitize.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Carpet in the hall leading to the restrooms is soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Equipment in need of repair.Gaskets of the cook line reach-in coolers are torn.
Correction: Equipment shall be maintained in good repair and condition.
- In use utensil storage
In use utensil(s) stored improperly.Do not store serving utensils in standing water.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
09/21/2010 | Routine |
- 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 still notedincrease pest control 6-2Live pest still noted
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Remove dead roaches
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Anywhere there is prep table or shelving there are unused items that are soile or greasy or stored under or aroundRemove and clean areas5-24Most areas not Cleaned outRemove all items not used daily6-2Cleaning improvedContinue
Location: Prep area
|
07/01/2010 | 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: flies still notedincrease pest control 6-2Live pest still noted
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Remove dead roaches
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Anywhere there is prep table or shelving there are unused items that are soile or greasy or stored under or aroundRemove and clean areas5-24Most areas not Cleaned outRemove all items not used daily6-2Cleaning improvedContinue
Location: Prep area
|
06/02/2010 | 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: flies still notedincrease pest control
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Remove dead roaches
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Anywhere there is prep table or shelving there are unused items that are soile or greasy or stored under or aroundRemove and clean areas5-24Most areas not Cleaned outRemove all items not used daily
Location: Prep area
|
05/24/2010 | Non-Illness Complaint Recheck |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Anywhere there is prep table or shelving there are unused items that are soile or greasy or stored under or aroundRemove and clean areas
Location: Prep area
|
05/17/2010 | Non-Illness Complaint |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID cans noted near dish machinethese are not approved for food establishmentsdiscard
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: Do not use printed grocery bags with fresh foodsuse food grade bags only
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Clothes hanging off food and equipment shelvesstore on provided hangers
Location: Dry storage
- 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: Woks and other panss store under dry stoage shelvesIf no longer needed removeas there is too much unnessary stuff kept as isdo not store on floor
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. Floor to wall junctures in dry storage soiled2. Fire wall and frp area greasyclean
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. Floor to wall junctures in dry storage soiled2. Fire wall and frp area greasyclean
Location: Cook line
- 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: Chicken skewers thawing at room temperaturethaw in cooler or under running water
Location: Prep area
- Food on floor (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.
Comments: Bus tubs of food item store in bus tubs underdry storage shelvesdiscontinuestore 6 inches up
Location: Dry storage
|
03/11/2010 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID cans noted near dish machinethese are not approved for food establishmentsdiscard
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: Do not use printed grocery bags with fresh foodsuse food grade bags only
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Clothes hanging off food and equipment shelvesstore on provided hangers
Location: Dry storage
- 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: Woks and other panss store under dry stoage shelvesIf no longer needed removeas there is too much unnessary stuff kept as isdo not store on floor
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. Floor to wall junctures in dry storage soiled2. Fire wall and frp area greasyclean
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. Floor to wall junctures in dry storage soiled2. Fire wall and frp area greasyclean
Location: Cook line
- 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: Chicken skewers thawing at room temperaturethaw in cooler or under running water
Location: Prep area
- Food on floor
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.
Comments: Bus tubs of food item store in bus tubs underdry storage shelvesdiscontinuestore 6 inches up
Location: Dry storage
|
03/04/2010 | Routine |
- 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: Flying insects noted near back doorand around vegetable storageImprovement notedcontinue regular pest treatments
Location: Back room
- 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: Raw chicken stored over bean sprout bagsKeep raw below ready to eat andraw chicken below all
Location: Prep area
Equipment: Reach in cooler (2 door)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. chicken in one side of two bay as pork and beef thaw on other side2. Pan with seafood and chicken thawing togetherDo not allow differrent protiens to thaw together and do not work with raw chicken nearany other product.
Location: Prep 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: Floors soiled around back door,soda box and mop sink areaclean to not allow harborage for pests
Location: Back room
- 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: Floors soiled around back door,soda box and mop sink areaclean to not allow harborage for pests
Location: Prep area
- 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. Shrimp in pan of water in three bay2. Beef thawing in three bay with pork3. Pan with frozen seafood and chicken out at room temp.Best practice to thaw under refrigerationor keep water runneng on product.
Location: Prep area
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Employee drink cans, and bottles storein ice machine icedo not allow items to contaminate consumer ice
Location: Prep area
Equipment: Ice machine
|
12/10/2009 | 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: Flying insects noted near back doorand around vegetable storageImprovement notedcontinue regular pest treatments
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over bean sprout bagsKeep raw below ready to eat andraw chicken below all
Location: Prep area
Equipment: Reach in cooler (2 door)
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. chicken in one side of two bay as pork and beef thaw on other side2. Pan with seafood and chicken thawing togetherDo not allow differrent protiens to thaw together and do not work with raw chicken nearany other product.
Location: Prep 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: Floors soiled around back door,soda box and mop sink areaclean to not allow harborage for pests
Location: Back room
- 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: Floors soiled around back door,soda box and mop sink areaclean to not allow harborage for pests
Location: Prep area
- 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. Shrimp in pan of water in three bay2. Beef thawing in three bay with pork3. Pan with frozen seafood and chicken out at room temp.Best practice to thaw under refrigerationor keep water runneng on product.
Location: Prep area
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Employee drink cans, and bottles storein ice machine icedo not allow items to contaminate consumer ice
Location: Prep area
Equipment: Ice machine
|
11/30/2009 | Routine |
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Please do not re-use grocery bags to store food
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: defrost and clean freezer in back w/ pictures on front of doors
Location: Back room
Equipment: Upright freezer
- 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: Please remove wooden knife blockIt is not approved material
Location: Back room
|
08/25/2009 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to knife rack.Clean and sanitize prior to storageClean more diligently by wooden handles
Location: Prep area
Equipment: Knife/utensil rack
- 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: New silver bowls stored under shelves by dish MachineKeep up on shelving
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cook line walls exposing cardboard near grillsReplace w/ cleanable, Kitchen safe wall
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dust on walls near cook line & expo areaClean
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cooler/ freezer doors, tracks and handles soiledClean regularly
Location: Prep area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: shelving near dish machine becoming soiledClean racks
Location: Dish machine area
- 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: spoons stored incorrectlyStore handle out
Location: Wait staff area
|
05/26/2009 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to knife rack.Clean and sanitize prior to storageClean more diligently by wooden handles
Location: Prep area
Equipment: Knife/utensil rack
- 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: New silver bowls stored under shelves by dish MachineKeep up on shelving
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cook line walls exposing cardboard near grillsReplace w/ cleanable, Kitchen safe wall
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: Dust on walls near cook line & expo areaClean
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cooler/ freezer doors, tracks and handles soiledClean regularly
Location: Prep area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: shelving near dish machine becoming soiledClean racks
- 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: spoons stored incorrectlyStore handle out
Location: Wait staff area
|
04/24/2009 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain CO2 tanks by back door
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Lavender Spray glass cleaner on Same shelf as bowlsKeep w/ Chemicals not with food Contact items
Location: Prep area
- 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: Open drinks @ Cook line and at pan shelf near dish machineProvide lid & strawEmployee plates of food near cook lineEat in areas provided not inareas or while cooking
Location: Back room
- 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: Open drinks @ Cook line and at pan shelf near dish machineProvide lid & strawEmployee plates of food near cook lineEat in areas provided not inareas or while cooking
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Employee dropped Knife and rinsed it in Veg sinkUse dish machine or 3 bay to ensure Sanitizing
Location: Prep area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Clothes hanging on equipment shelvesHang clothes away from food contact items
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Keep Styro - to go boxes on shelvingOn floor in two places of prep area
Location: Back room
- 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: Invert or hang wet mops to ensure proper air dryDo not allow to dry head down in mop sink
Location: Back room
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Remove sticky trap over 3 bayHang in areas away from food storage. prepor food contact items
Location: Three bay area
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Keep back door closedDo not prop openThis allows Flying insects easy access
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughoutKeep in beach buckets when not in useI have requested more accessible bleach buckets at prior inspectionCurrent location of bleach bucket isnot easily accessible.
Location: Cook line
- 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: Meat thawing in sink with out running waterKeep water running on thawing foodDo not thaw at room temp
Location: Prep area
Equipment: 2-bay
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Some ones water bottle in consumer ice of ice machineStore nothing in consumer ice
Location: Prep area
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Little wire shelf at end off cook equip is soiledClean
Location: Cook line
- 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: Rice spoons in waterStore dry or in water over 135 degrees
Location: Prep area
Equipment: Rice cooker
|
12/26/2008 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain CO2 tanks by back door
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Lavender Spray glass cleaner on Same shelf as bowlsKeep w/ Chemicals not with food Contact items
Location: Prep area
- 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: Open drinks @ Cook line and at pan shelf near dish machineProvide lid & strawEmployee plates of food near cook lineEat in areas provided not inareas or while cooking
Location: Back room
- 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: Open drinks @ Cook line and at pan shelf near dish machineProvide lid & strawEmployee plates of food near cook lineEat in areas provided not inareas or while cooking
Location: Cook line
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Employee dropped Knife and rinsed it in Veg sinkUse dish machine or 3 bay to ensure Sanitizing
Location: Prep area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Clothes hanging on equipment shelvesHang clothes away from food contact items
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Keep Styro - to go boxes on shelvingOn floor in two places of prep area
Location: Back room
- 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: Invert or hang wet mops to ensure proper air dryDo not allow to dry head down in mop sink
Location: Back room
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Remove sticky trap over 3 bayHang in areas away from food storage. prepor food contact items
Location: Three bay area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Keep back door closedDo not prop openThis allows Flying insects easy access
Location: Bakery area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughoutKeep in beach buckets when not in useI have requested more accessible bleach buckets at prior inspectionCurrent location of bleach bucket isnot easily accessible.
Location: Cook line
- 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: Meat thawing in sink with out running waterKeep water running on thawing foodDo not thaw at room temp
Location: Prep area
Equipment: 2-bay
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Some ones water bottle in consumer ice of ice machineStore nothing in consumer ice
Location: Prep area
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Little wire shelf at end off cook equip is soiledClean
Location: Cook line
- 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: Rice spoons in waterStore dry or in water over 135 degrees
Location: Prep area
Equipment: Rice cooker
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12/18/2008 | Routine |
- 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 through outI spoke with pest control company facility is working with pest control coming every two weeks
Location: Dry storage
- 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 through outI spoke with pest control company facility is working with pest control coming every two weeks
Location: Prep area
- 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: Open drink in prepProvide lid & straw
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Keep Carryout boxes off floor
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Screen door off hingesRepair to Keep all openings closed to deter flying pests
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Please work harder on removing clutter under and on shelves throughout
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: Floors under shelves and equipment soiledItems are not being moved for CleaningCeiling tiles overlook line dustClean
Location: Back room
- 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: Floors under shelves and equipment soiledItems are not being moved for CleaningCeiling tiles overlook line dustClean
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: Floors under shelves and equipment soiledItems are not being moved for CleaningCeiling tiles overlook line dustClean
Location: Cook line
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09/02/2008 | 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: flies through outI spoke with pest control company facility is working with pest control coming every two weeks
Location: Dry storage
- 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 through outI spoke with pest control company facility is working with pest control coming every two weeks
Location: Prep area
- 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: Open drink in prepProvide lid & straw
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Keep Carryout boxes off floor
Location: Prep area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Please work harder on removing clutter under and on shelves throughout
- 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: Floors under shelves and equipment soiledItems are not being moved for CleaningCeiling tiles overlook line dustClean
Location: Back room
- 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: Floors under shelves and equipment soiledItems are not being moved for CleaningCeiling tiles overlook line dustClean
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: Floors under shelves and equipment soiledItems are not being moved for CleaningCeiling tiles overlook line dustClean
Location: Cook line
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08/25/2008 | Routine |
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