- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT DOES NOT HAVE A "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY STATE LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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 SHRIMP, BEEF AND CHICKEN STORED OVER SAUCES IN WALK IN. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.COLD STORAGE ORGANIZATIONAL CHART GIVEN OUT.
Location: Kitchen
Equipment: Walk in cooler
- Packaging integrity (corrected)
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: CANS OF BABY CORN, SOY SAUCE AND HOSHIN SAUCE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. 3 # 10 CANS 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: FOOD STORED IN USED PLASTIC GROCERY BAGS IN FREEZERS AND COOLERS. STORE FOOD IN APPROVED CONTAINERS ONLY.
Location: Kitchen
Equipment: Chest freezer
- 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: FOOD STORED IN USED PLASTIC GROCERY BAGS IN FREEZERS AND COOLERS. STORE FOOD IN APPROVED CONTAINERS ONLY.
Location: Kitchen
Equipment: Reach 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: FOOD STORED IN USED PLASTIC GROCERY BAGS IN FREEZERS AND COOLERS. STORE FOOD IN APPROVED CONTAINERS ONLY.
Location: Kitchen
Equipment: Walk in cooler
- 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: MOP IN MOP BUCKET IN UTILITY ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. MOPS HUNG UP. CORRECTED ON SITE.
Location: Utility 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: FLOOR SOILED WITH GREASE AND FOOD DEBRIS BENEATH COOK LINE AND PREP TOP COOLERS. CLEAN FLOOR.
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: FLOOR SOILED WITH GREASE AND FOOD DEBRIS BENEATH COOK LINE AND PREP TOP COOLERS. CLEAN FLOOR.
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: SHRIMP THAWING IN TUB WITH NO RUNNING WATER. MAKE SURE TO THAW WITH RUNNING WATER. WATER TURNED ON CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep sink
- 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: THERMOMETERS MISSING FROM CHEST FREEZER AND REACH IN FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Chest freezer
- 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: THERMOMETERS MISSING FROM CHEST FREEZER AND REACH IN FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Reach in freezer (3door)
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: NO 3 BAY SINK PROVIDED FOR MANUAL WARE WASHING. INSTALL A 3 BAY SINK.3 BAY SINK USAGE GUIDE HANDED OUT.
Location: Kitchen
- 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: SINGLE SERVICE SOUP BOWLS USED FOR A SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE. BOWLS DISCARDED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
|
08/21/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT DOES NOT HAVE A "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY STATE LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: RAW SHRIMP, BEEF AND CHICKEN STORED OVER SAUCES IN WALK IN. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.COLD STORAGE ORGANIZATIONAL CHART GIVEN OUT.
Location: Kitchen
Equipment: Walk in cooler
- 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: CANS OF BABY CORN, SOY SAUCE AND HOSHIN SAUCE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. 3 # 10 CANS 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: FOOD STORED IN USED PLASTIC GROCERY BAGS IN FREEZERS AND COOLERS. STORE FOOD IN APPROVED CONTAINERS ONLY.
Location: Kitchen
Equipment: Chest freezer
- 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: FOOD STORED IN USED PLASTIC GROCERY BAGS IN FREEZERS AND COOLERS. STORE FOOD IN APPROVED CONTAINERS ONLY.
Location: Kitchen
Equipment: Reach 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: FOOD STORED IN USED PLASTIC GROCERY BAGS IN FREEZERS AND COOLERS. STORE FOOD IN APPROVED CONTAINERS ONLY.
Location: Kitchen
Equipment: Walk in cooler
- Drying mop(s) (corrected on site)
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: MOP IN MOP BUCKET IN UTILITY ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. MOPS HUNG UP. CORRECTED ON SITE.
Location: Utility 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: FLOOR SOILED WITH GREASE AND FOOD DEBRIS BENEATH COOK LINE AND PREP TOP COOLERS. CLEAN FLOOR.
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: FLOOR SOILED WITH GREASE AND FOOD DEBRIS BENEATH COOK LINE AND PREP TOP COOLERS. CLEAN FLOOR.
Location: Prep area
- Thawing (corrected on site)
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: SHRIMP THAWING IN TUB WITH NO RUNNING WATER. MAKE SURE TO THAW WITH RUNNING WATER. WATER TURNED ON CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep sink
- 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: THERMOMETERS MISSING FROM CHEST FREEZER AND REACH IN FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Chest freezer
- 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: THERMOMETERS MISSING FROM CHEST FREEZER AND REACH IN FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Reach in freezer (3door)
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: NO 3 BAY SINK PROVIDED FOR MANUAL WARE WASHING. INSTALL A 3 BAY SINK.3 BAY SINK USAGE GUIDE HANDED OUT.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR A SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE. BOWLS DISCARDED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
|
08/14/2014 | Routine |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN DISHMACHINE AREA.REMOVE. CLEAN LIGHT SHIELD.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING AT ONE BAY PREP SINK IS HEAVILY MOLDED.CLEAN AND/ OR REPLACE CAULKING/SEALANT.
Location: Kitchen
Equipment: Prep sink
|
03/11/2014 | Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN DISHMACHINE AREA.REMOVE. CLEAN LIGHT SHIELD.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING AT ONE BAY PREP SINK IS HEAVILY MOLDED.CLEAN AND/ OR REPLACE CAULKING/SEALANT.
Location: Kitchen
Equipment: Prep sink
|
03/03/2014 | 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: POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP COOLER TESTING AT 47-48 DEGREES FAHRENEHEIT. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES WITH LID OPEN. KEEP LID CLOSED WHEN NOT IN USE. FILL FOOD CONTAINERS ONLY HALF FULL. USE METAL CONTAINERS FOR EASIER TEMPERATURE TRANSFER. DISCARD CHICKEN AND REPLACE WITH FRESH PRODUCT.
Location: Kitchen
Equipment: Cold top
|
07/09/2013 | 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: POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP COOLER TESTING AT 47-48 DEGREES FAHRENEHEIT. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES WITH LID OPEN. KEEP LID CLOSED WHEN NOT IN USE. FILL FOOD CONTAINERS ONLY HALF FULL. USE METAL CONTAINERS FOR EASIER TEMPERATURE TRANSFER. DISCARD CHICKEN AND REPLACE WITH FRESH PRODUCT.
Location: Kitchen
Equipment: Cold top
|
07/01/2013 | 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. Garlic and oil2. Bean sprouts
Location: Kitchen
Equipment: Prep table
- 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: Place raw meats in the front on the top part of the cooler - chicken and beef
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Small leak in the middle of the faucet
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
|
02/08/2013 | 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: 1. Garlic and oil2. Bean sprouts
Location: Kitchen
Equipment: Prep table
- 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: Place raw meats in the front on the top part of the cooler - chicken and beef
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Small leak in the middle of the faucet
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
|
02/07/2013 | Routine |
| No violation noted during this evaluation. | 09/04/2012 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water 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 pan of rice cooling inside of walk in cooler. Use approved methods to cool hot foods. 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.
Location: Walk-in cooler
- Unapproved non-food contact
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: 1. Trash cans being used to hold large sheet pans while preping food. Do not sit pans on top of trash cans as tables.
Location: Kitchen
|
04/13/2012 | Routine |
| No violation noted during this evaluation. | 12/15/2011 | Routine |
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