HACCP: Discussed and provided information on Glove use and Hand Washing.
Frozen foods frozen.
Note: Discussed with owner when glasses of water are set out next to buffet line, glasses should be kept covered to ensure protection of product.
- Original container, properly labeled, consumer advisory
White powdered (Sugar/Salt/etc) found on cook line unmarked.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Cases of product were observed on floor of front walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Foods handled with minimal manual contact
Salads observed being prepared with bare hand contact.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Raw wood pallets observed on floor of back walk in freezer. Seal or paint to ensure a smooth, durable, easy to clean surface.
- Plumbing installed and maintained
Left faucet on three compartment sink was found to be leaking. Repair/Replace
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles missing above three compartment sink. Replace.
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12/2/2015 | Routine | 92 |
A complaint investigation was conducted due to RFS 15-491. Complainant stated they observed a roach on a table. During investigation a single live roach was observed in the basement, along with a dead roaches on stairs. Owner stated they have a company spray monthly to help control pests. Increase spraying, set traps, seal holes/cracks in walls, floors, coving to decrease locations that can harbor pests.
Note: During investigation raw sewage was observed backed up in basement. An employee was observed working on correcting the violation. A recheck will be conducted on or after 11/2/2015, at 2pm. A recheck fee may apply. No food service employees shall enter the basement until violation has been corrected.
- Critical: Sewage and waste water disposed properly
During complaint investigation a floor drain in the basement was observed to be backed up with standing sewage present. An employee was also observed working on the issue.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. A recheck will be conducted on or after 11/2/2015 at 2pm. A recheck fee may apply.
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11/2/2015 | Complaint Investigation | |
Recheck was conducted due to critical violation of sewage backing up in the basement which was observed during a complaint investigation on 11/02/2015. Upon recheck it was observed that the violation has been corrected. Drain is working appropriately.
A fee may apply for all rechecks.
- Critical: Sewage and waste water disposed properly
During complaint investigation a floor drain in the basement was observed to be backed up with standing sewage present. An employee was also observed working on the issue.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. A recheck will be conducted on or after 11/2/2015 at 2pm. A recheck fee may apply.
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11/2/2015 | 1st Recheck | |
A final inspection was conducted for a newly installed walk in freezer in the back storage room next to back door. Freezer was fully operational, and was maintaining a temperatures of 0F. Freezer may used for food service.
No violation noted during this evaluation. | 8/18/2015 | Consultation | |
HACCP: Discussed and provided information on Thawing.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Dish: 50ppm, Bucket: 100ppm
A new walk in freezer was installed in the back room next to the rear door. An inspection must be conducted to verify proper temperature before Freezer is put into use. Contact Justin at 309-679-6167 to schedule an inspection.
- Potentially hazardous foods properly thawed
Raw beef was found thawing in bucket next to side kitchen hand sink.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Multiple products were found stored on floor of walk in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Handles in bulk container of salt and MSG were found in contact with the product.
Product dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Non-food contact surfaces clean
Handle on frozen foods freezer and true kitchen freezer were found to be soiled. Clean on a routine basis to ensure proper food safety.
- Critical: Hand washing sinks installed, located, accessible
Front hand sink was found being used for washing silver wear. Hand washing sinks are for hand washing only. -Corrected though education.
- Critical: Toxic items labeled and used properly
Fly glue traps were found to be hanging over cook line. Keep all toxic items away from food and food related products. -Corrected by moving.
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8/13/2015 | Routine | 81 |
HACCP: Discussed and provided information on Thawing product.
Hot foods hot, cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel Staff has not received Food Handlers Training. Provide training by next routine inspection on 06/20/2015. Provided information on where to receive training.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Half and Half found in server station unmarked. -Corrected by marking and education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Product in walk in cooler (chicken and rice) and product in walk in freezer were found stored on floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Handles in salt and MSG containers were found in contact with product.
Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Food contact surfaces of equipment and utensils clean
Interior of left line cooler, interior of true kitchen cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on Coca cola cooler, both true kitchen coolers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Single service items were found stored on floor in back storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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3/20/2015 | Routine | 88 |
Hot foods hot, frozen foods frozen.
Manager, Linh Luong has recently taken FSSM class and has not received certificate at current time.
Quat sanitizer used in 3 compartment sink - 200 ppm.
- Original container, properly labeled, consumer advisory
) Many small containers of food near the cook line are not labeled with name of ingrediants on the outside of the container.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Foods properly cooled
Cooked soup, cooked food in coolers do not have date/time when cooling began or date when food preparation took place.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Many foods in the walk in cooler including sauces, soups stored without lids on top of the open containers. Raw meat laying on floor of freezer not covered by anything.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Single service articles not re-used
A single serve container of vinegar is being re-used to hold sweet/sour sauce.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Handwashing sink at front of house not accessible due to having many lids in the sink - handwashing sink at back of house has an employee dumping sanitizer bucket in it and refilling bucket.
Handwashing sinks are to be used for handwashing only.
- Floors properly constructed, clean, drained
Floor near mixer and in freezer are both soiled with food debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No FSSM on staff.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/3/2014 | Routine | 85 |
HACCP: Boil Order Guidelines
Frozen foods were stored frozen
Cl- sanitizer is used in the establishment
- Food protection during storage, prepartion, display, service, transportation
Spice containers throughout kitchen do not have lids or coverings on them. Cover all spice bins when not in use.
- Foods handled with minimal manual contact
Ice scoop in large ice machine was stored with the handle in the ice. Store ice scoop with handle extended.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Interior of microwaves in kitchen, interior shelves of True coolers, interior shelves of walk in cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
Boxes of straws were stored on the floor of the dry storage side room. Elevate.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are dusty. Clean routinely.
- No Certified Manager Present
FSSMC is expired. FSSM has taken test and passed and is waiting for new certificate. Provide current FSSMC at next routine inspection.
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9/11/2014 | Routine | 92 |
HACCP: Ensure all hand sinks are used for hand washing ONLY and are accessible at all times.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Cooling crab rangoon, wontons, and egg rolls in the walk-in cooler were not labeled with time of cooling. Items were at 60 degrees and had been made at approximately 10 am. Corrected by labeling items with time of preparation to ensure they are cooled in the appropriate amount of time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Potentially hazardous foods properly thawed
Bucket of frozen chicken was thawing in cold, standing water in the 3 compartment sink. Corrected: cool, running water turned on to thaw chicken.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food protection during storage, prepartion, display, service, transportation
1) Bins of wontons, crab rangoon, egg rolls, raw chicken, and sauces stored in walk-in cooler with no lid or covering 2) Boxes of frozen chicken stored on floor of walk-in freezer 3) Containers of egg rolls and crab rangoon stored with no lid in the prep cooler 4) Personal bottled water stored on counter next to Boba drink supplies
Correct by covering all potentially hazardous foods with a lid or plastic wrap. Correct by storing all food items on shelves, pallets, or crates and by not storing boxes of food on the floor. Correct by only drinking from a covered cup that can be handled without contamination of hands by the food contact surface (for example: use lid with straw)
- In-use food dispensing utensils properly stored.
1) Rice scoops stored in standing water at buffet 2) Plastic bowls used to scoop various foods throughout establishment
Food utensils shall be stored in the product with the handle extended, in running water, or clean and dry. A utensil with a handle should be used to scoop foods to avoid contamination by hands.
- Food contact surfaces of equipment and utensils clean
1) Interior of GE microwave in kitchen soiled 2) Bottom shelf of Victory cooler next to soda fountain soiled 3) Slicer next to Victory cooler is soiled 4) Interior and shelves of prep coolers soiled
Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
1)) Boxes of toilet tissue stored on floor in storage closet next to soda fountain 2) Boxes of cups and to-go containers stored on floor in back room dry storage area
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Hand wash sink next to 3 compartment sink in kitchen was blocked by boxes of vegetables and dishes. Corrected: Boxes of vegetables were moved to walk-in cooler shelves, dishes were moved to 3 compartment sink drain boards, and sink was cleaned/sanitized to be accessible for effective handwashing.
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2/25/2014 | Routine | 87 |
HACCP: Discussed proper storage of personal foods and drinks in the prep coolers. Ensure that they are stored in the lower section of the coolers and that the coolers are labeled to show that these are personal foods.
Frozen foods are frozen.
The dish washing machine is chlorine bleach and a concentration of 100ppm. The sanitizing buckets are also chlorine bleach and at a concentration of 200ppm.
Provided a plan review packet for the supermarket area as they may want to begin utilizing the kitchen area for sandwiches.
- Original container, properly labeled, consumer advisory
1) Containers of tea/sugar at tea prep area by soda fountain. 2) Prep table coolers have foods and spices in/on them that are not labeled. 3) Spices at the stove do not have labels on them.
Ensure that all containers of food are properly labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
1) Spice containers and bins do not have lids on them. 2) Crab rangoon and other foods in the walk in cooler are not covered. 3) Par cooked egg rolls and crab rangoon do not have a cover at the top most rack of the cooling rack. 4) Foods were found stored on the floor of the walk in freezer,
1) Cover all spices/working containers with lids or other protection when not in use. 2) Provide lids to foods stored in coolers. 3) Provide an inverted rack to the top most rack of the cooling foods to prevent contamination. 4) Store all foods elevated.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found on the bar where boba tea is made. Wet wiping cloths also found on counters in the kitchen.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of the GE microwaves, 2) exterior of door seals at prep table, 3) exterior of spice storage bins, 4) meat slicer table.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of toilet paper found stored on the floor in the side closet.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There was no soap or paper towels at the boba hand wash sink. 2) There was no waste receptacle at the hand wash sink by the walk in cooler.
Provide soap, paper towels and waste receptacles at all hand wash sinks. Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floors around the ice machine/across from the walk in freezer are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Door trim along the wall at the kitchen doors not sealed.
Seal the trim along the walls.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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12/19/2013 | Routine | 88 |
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