- Identification of Content on Food Storage Containers (46.282)
Label bulk food containers.
- Food Storage Requirements & Prohibited Areas (46.321)
Elevate beverages off floor and buckets on floor in walk-in box.
- Equipment in Good Repair & Proper Adjustment (46.671)
Non-NSF freezers in use.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Door sweep needed at rear door bottom.
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08/11/2010 | Regular |
- Duties of the Person in Charge (46.102)
Food safety certified person was unable to demonstrate adequate knowledge of food safety at time of inspection.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Uncover fish in deep freezer chest discarded. Several meat, seafood and other food items intermingling in deep freezer chest. Provide proper seperation of food items.
- Identification of Content on Food Storage Containers (46.282)
Reused container (MSG containers and soy sause buckets) used for food storage. Provide food grade multi-use containers.
- In-Use Utensils & Between Use Storage (46.302)
Rice scoop stored in stagnant water on hot holding unit.
- Food Storage Requirements & Prohibited Areas (46.321)
Elevate beverages off floor.
- Cooling Potentially Hazardous Food (46.384(a)(b))
Food is not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used as a control for potentially hazardous foods, but foods observed being held for more than 4 hours.
- Use of Two Compartment Sink for Manual Warewashing (46.676(f))
Establishment lacking a commercial 3 basin sink. Sink in use has 2 compartment and then a large prep type surfaces and then the 3rd basin.
- Sanitization Requirements, Frequency and Methods (46.731)
Provide stoppers for use at 3 basin sink.
- Storing Clean Items (46.774)
Invert single service take-out food containers.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
Remove items stored in handsink in prep area.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
Establishment lacking food prep sink, install.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Repair floor where tiles are damaged. Unfinished floor in toilet room. CArdboard covering floor in rear, remove.
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07/28/2010 | Follow-up |
- Designation of Person in Charge (46.101)
Establishment lacking a food safety certified person. Certificate posted expired in 2008. Establishment can not resume operations without a food safety certified person.
- Cooling Potentially Hazardous Food (46.384(a)(b))
Food is not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Rice cooling at room temperature, 129 F.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food in cold prep unit was not held at proper temperature. See temperature log on page 2.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sinks in the area to remind food employees to wash their hands.
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07/24/2010 | Regular |
- Duties of the Person in Charge (46.102)
Establishment lacking a food safety certified person. Certification posted expired in 2008. Establishment can not resume operations without a food safety certified person. PIC unable to demonstrate adequate knowledge of food safety at time of inspection.
- Duty to Report Disease or Medical Condition (46.111)
Food facility Person in Charge unable to identify the illnesses/viruses that are deemed reportable.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Cover all uncovered food items in freezer and interior bottom of bain marie. Broccoli being prep with container stored on trash can.
- Identification of Content on Food Storage Containers (46.282)
Reused cans used for food storage. Food in containter is not what is on label. Provide food grade multi-use containers.
- Food Storage Requirements & Prohibited Areas (46.321)
Elevate beverages off floor.
- Cooling Potentially Hazardous Food (46.384(a)(b))
Rice, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Management instructed to discard rice at time of inspection.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food in bain marie was not held at 41 degrees F or below as required. Management instructed to discard all food items in unit at time of inspection. Thermometer on interior of unit 50 degrees.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food.
- Storing Clean Items (46.774)
Invert single service take-out food containers.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
Establishment lacking food prep sink, install.
- Toilet Room Cleaning, and Doors Closed (46.981(b)(i))
Clean toilet room surfaces where needed.
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07/23/2010 | Regular |
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