- Non food contact surfaces of equipment not clean
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02/04/2016 | Inspection | Comment: Inspection also involved checking for Agreement Items stated in the Stipulation Agreement signed by operator on 6/24/15. Copy of ServSafe certificate was provided during inspection. Pest control proffessional has been treating facility once a month. A copy of January's Invoice was provided. Pest control proffessional Joe Retella came to facility during inspection at the request of operator. He stated he will apply more traps tomorrow. It was determined that exclusion measures on the building structure and thorough daily routine cleaning of all surfaces in kitchen are needed to mediate rodent problem. All items and equipment observed in kitchen were required in the food preparation taking place at facility. There was no unnecessary items kept in kitchen. |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
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02/04/2016 | Inspection | Comment: Inspection also involved checking for Agreement Items stated in the Stipulation Agreement signed by operator on 6/24/15. Copy of ServSafe certificate was provided during inspection. Pest control proffessional has been treating facility once a month. A copy of January's Invoice was provided. Pest control proffessional Joe Retella came to facility during inspection at the request of operator. He stated he will apply more traps tomorrow. It was determined that exclusion measures on the building structure and thorough daily routine cleaning of all surfaces in kitchen are needed to mediate rodent problem. All items and equipment observed in kitchen were required in the food preparation taking place at facility. There was no unnecessary items kept in kitchen. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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02/04/2016 | Inspection | Comment: Inspection also involved checking for Agreement Items stated in the Stipulation Agreement signed by operator on 6/24/15. Copy of ServSafe certificate was provided during inspection. Pest control proffessional has been treating facility once a month. A copy of January's Invoice was provided. Pest control proffessional Joe Retella came to facility during inspection at the request of operator. He stated he will apply more traps tomorrow. It was determined that exclusion measures on the building structure and thorough daily routine cleaning of all surfaces in kitchen are needed to mediate rodent problem. All items and equipment observed in kitchen were required in the food preparation taking place at facility. There was no unnecessary items kept in kitchen. |
- Improper thawing procedures used
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/04/2016 | Inspection | Comment: Inspection also involved checking for Agreement Items stated in the Stipulation Agreement signed by operator on 6/24/15. Copy of ServSafe certificate was provided during inspection. Pest control proffessional has been treating facility once a month. A copy of January's Invoice was provided. Pest control proffessional Joe Retella came to facility during inspection at the request of operator. He stated he will apply more traps tomorrow. It was determined that exclusion measures on the building structure and thorough daily routine cleaning of all surfaces in kitchen are needed to mediate rodent problem. All items and equipment observed in kitchen were required in the food preparation taking place at facility. There was no unnecessary items kept in kitchen. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- Insects, rodents present
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10/13/2015 | Inspection | Comment: Reinspection involved evaluating use of food probe thermometer to ensure proper cold holding of food requiring time /temperature control for safety, overall sanitation of facility and determining if there is improper disposal of cooking oil as per directive by supervisor.
Operator acquired digital food probe thermometer, sanitizer test strips were present and sanitizer had proper concentration; hand wash station was accessable, equipped and ready to use; all food items located in walkin cooler were covered and stored in food grade containers; all food items requiring time/temperature control for safety were properly hot and cold held. Although food workers immediately started cleaning upon my arrival, the facility was free of clutter for easy cleaning.
The following requirements of the June 24, 2015 Stipulation Agreement were not met:
1. Two people from facility to be ServSafe Certified by July 16, 2015. the CCHD has received only one certificate.
2. Also, the last time a pest control proffessional had been to facility was on 8/4/15 and there was clear evidence of the presence of rodents observed during inspection.
A reinspection will occur before the end of the year. |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Insects, rodents present
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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07/31/2015 | Re-Inspection | Comment: Reinspection involved verifying line cooler was properly maintaining cold holding 45 F or less. Unit was operating properly and operator kept food probe thermometer in food item for constant cold hold monitoring.
Re-inspection also involved verifying items listed in Stipulation Agreement.
Item #6 in Stip Agreement referencing general cleaning and removal of unused, unneccessary items from premisis was 70% acheived. However, routine daily cleaning of work surfaces and equipment is still not complete and there was some debris observed outside rear door way.
Item#7 Thermometer Use; based on the improper cold holding violation cited during the 7/30/15 inspection indicates, this is still an issue. Operator stated he would acquire digital food probe thermometer.
Item A. or #9 Food safety training be completed by two employees; The lack of using food thermometer, improper sanitizer concentration and understanding the wash, rinse and sanitize process of food contact surfaces indicates food safety pricinciples are not being applied. Operator has not yet provided Serv Safe Certificate to Health Department. Facility appeared cleaner than in past inspections, with less nonfunctional items but, Food Service Sanitary Code Subpart 14-1 requirements are still not fully being met. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/30/2015 | Re-Inspection | Facility appeared to be much cleaner and sanitary as compared to past inspections. However, understanding the fundamentals of food safety (thermometer use, sanitizer and proper dishwashing) is not evident. Further education maybe required.
Operator must call inspector once line cooler is properly cold holding below 45F. Inspector spoke to Louie the refrigeration repair guy who should arive either this afternoon or in the morning to work on unit. In addition to verifying proper cold holding of subject line cooler, inspector will also determine what items listed in Stipulation Agreement have or have not been addressed by operator. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Insects, rodents present
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/15/2015 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Insects, rodents present
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05/12/2015 | Inspection | Comment: Facility is without a regular kitchen manager to over see food prep and food safety and proper sanitary conditions in kitchen. Immediate action that must be taken, is operator must retain the services of a refrigeration professional to service line cooler. More routine cleaning of facility kitchen will help alleviate rodent issues. Chemical poisons must not be used in a food service setting. A Re-inspection will take place within 7 days. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
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10/22/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
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02/20/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/20/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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09/16/2013 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/21/2013 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/01/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
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04/20/2012 | Inspection | |
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non food contact surfaces of equipment not clean
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/06/2011 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper thawing procedures used
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/03/2010 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Inadequate personal cleanliness
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/18/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Inadequate personal cleanliness
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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03/16/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/11/2008 | Inspection | 2A: Two round cutting boards used to cut raw meat (beef) rinsed under cold water stream and stored under prep tabel - not washed/rinsed/sanitized.
2C: Walk-in cooler had tubs of raw cut beef, chicken, shrimp over 5-gallon buckets of ready-to-eat soy sauce and other dipping sauces. CORRECTED coole re-organized so rwa foods seprated.
3B: observed one of the cooks wash hands at handwash sink under water and then drying with paper towel - NO SOAP used.
8A: 5-gallon bucket of sweet and sour sauce, chicken carcasses, soy sauce stored on floor in cooler. Cartons of Veg oil, bag of rice o floor in back storage area.
10A: Vegetable cooler by wok station had large cans of mushrooms, water chestnuts, baby corn, ketchup (about 8 in all) opened and the food stored in them. CORECTED - food transferred to appropriate stroage containers.
10B: Containers for flour and sugar have grime and food build-up on them, They are located such that they are subject to water from dirty dishes and raw meat juices.
11A: 3-bay sink not being utilized in general for wash, rinse, sanitize.
11B: Wiping cloths for counters in wok and prepare not proeprly stored in sanitaizer.
11C: Meat slicer, meat grinder, machine for coating chicken wit flour all have dried food and meat build-up not clean.
11D: Walk-in cooler shelves have thick grime build-up, second shelf under preptable is rusty and has grime build-up.
15A: Floor has areas with cracked tiles (back storage area iand in prep area especially) |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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05/16/2008 | Re-Inspection | 1D - #1 can of water chestnuts w/sever dent - can removed from stock
2C - raw pork mixture for wontons stored above redy-to-eat cream cheese and cinnamon rolls in coca-cola coller: correction: cooler re-arranged to put raw pork on bottom.
8B - ice scoop stored in ice with handle donw - corrected, scoop in ice with handle out
11C - colander used for raw shrimp rinsed and put away - not washed, rinsed, sanitized.
11A - W, R, S, generally not used as part of regular procedures and operations.
15A - ceiling tiles a smoky grey color (throughout the kitchen and nearly black over the wok area) - should be replaced by 2009 inspection
15B- <10 fc of light in walk-in cooler, <20 FC of light in food prep area, <10 fc of light in cooking wok area |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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03/04/2008 | Inspection | 1D- dented can of appl;esauce in dry storage. CORRECTION - can discarded. Many other dented cans but not at level to require discarding.
2E - metal stem themometers not calibrated reading 25F in ice water bath. CORRECTION - thermomteres calibrated to read 32F in ice bath.
4C - floor drain by 3-bay sink and wok area baking up ont floor. no grease trap for facility. drain clogged with grease and food debris. staff kept pushing water back into drain and mopping floor with bleach solution. Called landlord and had sewer lines jetted out, by end of work day, drain flowing (this required a second inspection late in day).
8E - no thermometer in wok refrigerator, vegetable refrigerator, ""coca-cola"" refrigerator.
11B - wiping cloths stored in bucket of water without sanitizer and not being used to wipe surfaces.
11C - Cutting boards (used to prep raw chicken) not wash, rinsed and sanitized - food worker observed just rinsing in cold ater. Food contact surfaces in general not kept wiped clean with sanitaizing solution and wash, rinse, sanitize methid NOT being used to celan dishes, pots and pans.
11D - in general non-food contact surfaces not kept clean, walk-in cooler floor covered with food debris and grime, drawer pulls and shelf surfaces grimy and greasy.
12C - mop sink lack hosebib vacuum breaker and end of hose below flood rim of sink. Mop bucket, sink and mop head dirty.
12D - ladies room receptacle lacks cover
15A - floors in walk-in cooler are dirty with food debris and grime build-up and then covered with cardboard sheets that are not smooth and easily cleanable. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/18/2007 | Inspection | |
| No violation noted during this evaluation. | 09/27/2006 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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03/07/2006 | Inspection | CPR Kit and poster for patron notice posted. |
- Hair is improperly restrained
- Improper use and storage of clean, sanitized equipment and utensils
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/24/2006 | Inspection | 16 CPR equipment brochure and Patron Notice information given |
| No violation noted during this evaluation. | 10/21/2005 | Re-Inspection | |
Restaurant representatives - add corrected or new information about No. 1 Chinese Restaurant, 334 Cornelia Street, Plattsburgh, NY 12901 »