- All TCS foods must be at or below 41 degrees F- chicken at 54 degrees F.
- Label bulk foods removed from original packaging
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw shellfish, vegetables and cooked ready-to-eat food.* store raw meats/proteins under cooked foods/cut veg
- Cover all foods in walk in cooler *foods cooled yesterday observed without cover
- Do not store items inside ice bin when ice is used as an ingredient and a coolant *cut limes
- Label cooked foods with use by dates
- Supply each hand sink with towels
- Place accurate thermometers inside all coolers holding TCS foods
- Clean all food contact surfaces such as inside bulk food bins/prep boards/cutting boards- if deeply scarred discontinue using
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01/07/2016 | 74 |
- All TCS foods must be or below 41 degrees F *raw chicken being cut in large quantities at 55 degrees, egg rolls at 53 degrees, egg dip at 50 degrees in reach in cooler
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* all foods in walk in cooler and reach in freezer must be covered
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw chicken from vegetables and cooked ready-to-eat food.*in walk in cooler raw chicken uncovered and directly on top of vegetables
- Discontinue use of coolant ice as an ingredient or food.* front service window has cut limes in ice bin- store separately in another container with ice
- Do not store items in front of hand sink in kitchen *dolly with boxes and pails of construction items
- Supply each hand sink with towels
- At least 1 person on duty must have CFM credentials
- Use accurate thermometers in all coolers
- Use only food grade containers
- repair in use food contact equipment: ice machine lid, rice cookers with rough edges
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09/03/2015 | 76 |
- ALl hot hold TCS foods must be at or above 135 degrees F. White rice at 125
- All food handlers must wash hands prior to food handling
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw meats, vegetables and cooked ready-to-eat food. Cover foods in walk in cooler
- Supply each toilet with toilet tissue.
- repair leak at reach in cooler that leaks onto floor
- Use only food grade containers for food containers.
- Discontinue using worn cutting boards
- Discontinue storing knives between wall and equipment
- replace rice cooker with damaged lids
- replace damaged food containers
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04/06/2015 | 81 |
- Discontinue using non food grade containers for foods - cut veg stored in baskets not designed for food
- discontinue using broken/chipped/improper scoops for bulk foods- MSG scoop must be removed from service as it is in poor condition/pitcher for sweet and sour sauce must be removed from service. Check ALL scoops and food utencils for appropriate conditions. Remove cutting boards from service that are deeply scarred.
- Discontinue storing knives between wall/soap dispenser
- Store all toxics away from food items- remove all non food equipment from food areas * plumbing supplies/chemicals from around water heater as heater in open food areas
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02/02/2015 | 94 |
- Supply hand sink with towels
- Use effective pest control for ants
- use food grade food containers only
- discontinue using broken or cracked food containers- bowls for scooping are cracked/rice cooker has cracks on insert- rice utencil is cracked
- All food equipment must be in good condition- rice cooker (large) is missing front face/knobs. Gaskets on reach in coolers in front are separated and have trapped food debris
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09/30/2014 | 91 |
- All PHF must at or below 41 degrees F * chicken at 87
- remove from consumption all dented cans
- use effective means for pest control- remove old pest traps when dirty
- Provide a thin probe thermometer for cooking/cooling
- Clean and sanitize all equipment to be used for food storage, prep, or service. Food contact equipment must be in good repair. Food specific container must be designed to allow effective cleaning- no broken/chipped wares/improper baskets for food. Sanitize all food contact surfaces- store wiping cloths in sanitizing solution and wipe down food surfaces periodically
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02/20/2014 | 82 |
- 229.163 (h) (8) before gloves. Observed employee working in ware washing area and then put on gloves to work on food serving line. Did not observe employee wash hands. Ensure employees wash hands in between tasks and putting on gloves.
- Observed personal food/drinks on top shelf in refrigerator above ready to eat foods. Ensure personal food items are stored in an area that will prevent the contamination of food, wares, and single service/use items.
- Observed personal food containers buried in steamed rice in rice cooker to keep personal food warm. Ensure personal food items are not stored in cooked food. Rice (approximately 20 pounds) was condemned.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs and raw meat stored on shelf above ready to eat foods (produce) in walk in cooler. Ensure raw animal products are stored below and away from ready to eat foods. corrected on site
- 229.167 (e) (2) no soap. At time of inspection, hand sink in back area did not have soap. Ensure hand sinks are equipped with soap at all times. Corrected on site
- 229.167 (e) (3) (A) no towels. At time of inspection, hand sink in back area did not have paper towels. Ensure hand sinks are equipped with paper towels at all times.
- 229.168 (a) toxics not labeled. Observed white spray bottle and bag of soap not labeled with chemical name. Ensure chemical containers are labeled with the chemical name. Corrected on site
- At time of inspection, there was not a certified food manager present. Manager said the usual certified food manager is on vacation. Ensure there is at least 1 certified food manager present at all times during hours of operation.
- Observed knives with food debris stored with clean wares. Ensure all wares being stored clean are clean to sight and touch.
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09/09/2013 | 76 |
- Ch 13, Art II, section 13-26 Display current permit.
- 229.165 (m) (1) (A)not clean....large can opener...
- 229.167 (p) (11) (C)insects/pests not minimized....too many gnats...
- During all hours of operation, there must be at least one person on duty with Food Managers Certification...
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10/10/2012 | 88 |
- 229.167 (e) (3) (A) no paper towels....need in front handsink...COS
- 229.165 (m) (1) (A)not clean....large can-opener....COS
- 229.167 (f) (2)toilet tissue....need toilet paper in men's room....COS
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04/18/2012 | 91 |
- 229.164 (o) (6) (A) PHF>135....keep cooked chicken at 135F or more...
- 229.165 (m) (1) (A)not clean....clean inside ice machine....
- 229.167 (e) (3) (A) no paper towels....kitchen handsink...
- 229.164 (o) (9) (A) (i) Time Only..Time only, rather than time in conjunction with temperature is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption with no marking or identification to indicate the time the food was removed from temperature control...do not leave cooked foods on the stove out of temperature control....
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11/16/2011 | 85 |
- Egg roll filling, which contained cooked chicken and vegetables, was 50 degrees F. The manager on duty indicated that the filling was removed from a reach in cooler at around 1 pm today. This filling may be used to make egg rolls provided the egg rolls filled with this filling are heated to 165 degrees F by 5 pm today and then cooled from 135 degrees F to 41 degrees F within 6 hours. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.164 (o) (6) (A) PHF>135. Cooked shrimp and chicken inside a reach in refrigeration unit were at temperatures between 86-98 degrees F. The cooked shrimp had been cooked at around 1:15 pm today and the chicken had been cooked at around 1 pm today. The shrimp may be served until 5:15 pm today provided it is first reheated to 165 degrees F. The chicken may be served until 5 pm today provided it is first reheated to 165 degrees F. Potentially hazardous food must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.163 (h) (6) wash as needed. Observed an employee cut chicken, stop and grab some food containers and place them in the walk-in cooler, and then resume cutting chicken without first washing hands. Employees must wash hands in between tasks.
- 229.167 (e) (3) (A) no towels. One of the hand washing sinks in the kitchen did not have access to paper towels. Ensure that hand washing sinks always have a supply of paper towels.
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03/07/2011 | 83 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee washing rags in hand washing sink near service counter. Use this sink for hand washing only and no other task.
- 229.168 (c) (2) toxics above items. Observed a spray can of lubricant being stored on counter above large bags of rice. Discontinue storing toxic chemicals above food, utensils, equipment, and single service and single use articles.
- At time of inspection there was not at least one employee available that was food manager certified. An employee or employees must enroll in food manager training classes within 30 days. Failure to have a certified food manager by next regular inspection will result in the owner and or operator of this establishment receiving a citation.
- 229.165 (m) (1) (A)not clean. The interior of the ice maker was not clean to sight and touch. Clean and sanitize this food contact surface immediately. Clean and sanitize all food contact surfaces as needed.
- 229.165 (d) (1) (B)free of breaks, cracks. One of the large bulk food storage containers had a large crack. Replace this item immediately.
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10/12/2010 | 87 |
- Observed some breaded fried meat being stored on the ledge of a fryer at a temperature of 130 degrees F. When potentially hazardous food is not in the process of prep, cooking, cooling, or when time is being used as a public health control it must be kept at 135 F or above when being hot held. Allowed establishment to keep food because it had been sitting less than 1 hour; manager on duty also stated that these cuts of meat are fried again before being served to customer.
- Observed that employees were not washing hands prior to handling to clean utensils to dispense and cook food. Also observed that employees were not washing hands between tasks that could lead to the contamination of food, clean utensils, and clean food contact surfaces. Employees should wash hands prior to handling clean utensils and whenever they change tasks.
- Observed that cracker meal in a storage bin was contaminated with black debris. Keep food free of debris, insects and other contaminants.
- Observed that the hand washing sink in kitchen was blocked by a mop bucket. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Observed that there were no paper towels provided at any of the hand washing sinks in the kitchen. Provide paper towels at all hand washing sinks.
- There was not at least one employee that was food manager certified at the time of inspection. Provide at least one employee that is food manager certified at every shift.
- Observed that the scoops inside the bulk food storage bins and the interiors and exteriors of the bulk food storage bins were not clean to sight and touch. Clean all food contact surfaces every four hours or as needed.
- Observed that floors and walls behind and under kitchen equipment were not kept free of soil. Clean non-food contact surfaces as needed.
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04/08/2010 | 75 |
| No violation noted during this evaluation. | 06/08/2009 | 76 |
| No violation noted during this evaluation. | 12/22/2008 | 83 |
| No violation noted during this evaluation. | 02/06/2007 | 88 |
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