- 1. There are no paper towels at the hand washing sink.(kitchen,drink area) Supply the handwash station with individual disposable towels. 2. No soap at the restroom hand sink. Supply the restroom hand sink with soap.
- 1. Thermometers not cleaned or sanitized. In reach-in themomter heavily soiled. Clean and sanitize thermometer. 2. Food contact surfaces unsightly (dirty or not clean).(Grease accumulation on equipment) Clean food contact surfaces.
- Cold-hold unit needs repair/replacement not holding foods at 41F and below.
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01/25/2016 | 89 |
- No soap at the hand washing sink. There are no paper towels at the hand washing sink. Supply every handwashing sink with soap an paper towels.
- No toilet tissue available at each toilet. Supply each restroom and toilet with toilet tissue.
- Evidence of insects observed.(flies in kitchen) Eliminate the presence of insects by using any approved means.
- No hand sink provided in kitchen. Provide at least one hand sink in needed area or amount as specified by law. Designate a hand sink.
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09/30/2015 | 83 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand wash station has no paper towels. No soap at the hand washing sink. Supply every hand washing sink with soap and paper towels.
- Observed broccoli in hand washing sink. Use this sink is for hand washing only.
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05/26/2015 | 89 |
- Potentially hazardous food not at proper temperature in hold unit. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above. (sauces and soups)
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. (corn starch, rice , sugar)
- No soap at the hand washing sink. Hand wash station has no paper towels. Supply handsink with paper towels and soap.
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12/03/2014 | 88 |
- ALL CANNED GOODS MUST BE IN SOUND CONDITION. (DENTED CANS)
- ENSURE THAT ALL HAND WASHING SINKS HAVE SOAP AND TOWELS. (NO TOWELS OR SOAP)
- ALL TOXIC SPRAY BOTTLES MUST HAVE A LABEL. (EX. WINDEX, 409) ALL WIPING CLOTH SOLUTION MUST BE AT 50-100 PPM. (TO STRONG)
- ALL COOLERS MUST HAVE A WORKING THERMOMETER AT 41F OR BELOW. (NO THERMOMETERS IN COOLERS)
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10/29/2013 | 87 |
- 229.167 (e) (3) (A) no towels; Provide paper towels at employee's handwashing sink.
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01/02/2013 | 97 |
- COOLER HOLDING EGG ROLLS AND CHICKEN PIECES NOT HOLDING AT CORRECT TEMPERATURE; TEMPERATURE WITHIN COOLER WAS 60 DEGREES F; ACCORDING TO MANAGEMENT, THESE ALREADY PREPARED EGG ROLLS ARE TAKEN FROM WALK IN COOLER AND HELD WITHIN REACH IN COOLER FOR APPROX. ONE HOUR AND THEN TAKEN OUT AND PLACED IN FRYER(KEPT IN SMALL REACH IN COOLER BECAUSE IT IS CLOSER TO FRYING AREA; HOWERVER, FACILITY MUST REALIZE THAT THESE ITEMS NEED TO BE MAINTAINED AT THE CORRECT COLD HOLD TEMP. OF 41 DEGREES F BEFORE FRYING); IF ESTABLISHMENT IS ONLY USING TIME AS THE PUBLIC HEALTH CONTROL, THEN FACILITY MUST DOCUMENT THE TIME THE EGG ROLLS WERE TAKEN OFF TEMPERATURE CONTROL(WHEN TAKEN FROM WALK IN COOLER AND PLACE IN SMALL REACH IN COOLER, SINCE THE SMALL REACH IN COOLER DOES NOT HAVE THE CORRECT AMBIENT TEMP.)SO THAT THESE FOOD ITEMS ARE NOT OFF TEMPERATURE FOR GREATER THAN 4 HOURS. WILL NEED TO ALSO MAKE SURE TO DOCUMENT WHEN THE EGG ROLLS AND CHICKEN THAT IS FRIED IS REMOVED FROM THE FRYER AND PLACED ON COUNTER BEFORE SERVING TO CUSTOMERS; OBSERVED APPROX. 4 EGG ROLLS AND ONE PIECE OF FRIED CHICKEN SITTING BETWEEN FRYER AND STOVE AND NOT BEING MAINTAINED AT THE PROPER HOT HOLD TEMP. OF AT LEAST 135 DEGREES F AND ABOVE
- MAKE SURE TO HOLD EGG ROLLS AND CHICKEN PIECES AT THE CORRECT COLD HOLD TEMPERATURE OF 41 DEGREES F AND BELOW AT ALL TIMES; ITEMS HAD BEEN IN COOLER APPROX. ONE HOUR OR LESS, ACCORDING TO MANAGEMENT; MOVED TO WALK IN COOLER DURING INSPECTION.
- NO PAPER TOWELS AT EMPLOYEE'S HANDWASHING SINK
- SMALL ROACHES SEEN ON SHELF HOLDING FRYING OIL AND SHORTENING; WILL NEED TO MAKE SURE TO USE APPROVED PEST CONTROL MEASURES, ALONG WITH GOOD SANITATION PRACTICES.
- 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- FOOD PERMIT AND LAST INSPECTION NOT AVAILABLE OR POSTED IN A VIEWABLE AREA TO THE PUBLIC
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08/16/2012 | 79 |
- 229.164 (a) - Honestly presented; DISCARD ALL MOLDY LIMES WITHIN WALK IN COOLER
- 229.168 (b) working container not labeled; LABEL ALL WORKING SPRAY BOTTLES WITH THE COMMON NAME OF THE TOXIC MATERIAL.
- 229.164 (o) (9) (A) (i) Time Only; NEED TO IDENTIFY ALL WORKING SUPPLY OF POTENTIALLY HAZARDOUS FOOD THAT IS HELD FOR CONSUMPTION(LEMON CHICKEN/EGGROLLS) OR HELD BEFORE COOKING(PRECOOKED CHICKEN/BEEF FOR STIR FRY) WITH THE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL.
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03/21/2012 | 89 |
- PREPARED, REFRIGERATED FRIED CHICKEN PIECES NOT BEING MAINTAINED AT PROPER COLD HOLD OF 41 DEGREES F AND BELOW; TEMP. WAS 51.9 DEGREES F AT THE TIME OF INSPECTION; FOOD CONDEMNED
- 229.163 (h) (4)after eat, drink,etc.; EMPLOYEES NOT WASHING HANDS IMMEDIATELY AFTER EATING AND DRINKING AND BEFORE ENGAGING IN FOOD PREPARATION AND WORKING WITH CLEAN UTENSILS/COOKING EQUIPMENT.
- 229.163 (n) (1) eat.drink.smoke.; EMPLOYEES EATING WITHIN KITCHEN AREA AND EATING ON TOP OF CUTTING BOARDS USED FOR THE CHOPPING OF FOOD ITEMS; WILL NEED TO REWASH AND SANITIZE CUTTING BOARDS BEFORE USE.
- EMPLOYEES MUST USE GLOVES, SERVING UTENSILS, OR USE 2 OR MORE PREVENTIVE MEASURES AFTER THE INITIAL HANDWASH AND BEFORE HANDLING READY TO EAT, POTENTIALLY HAZARDOUS FOODS WITH BARE HANDS(IE BEAN SPROUTS).
- 229.167 (e) (3) (A) no towels; PROVIDE INDIVIDUAL, DISPOSABLE PAPER TOWELS AT EMPLOYEE'S HANDWASHING SINK.
- WILL NEED TO MAKE SURE A CERTIFIED FOOD MANAGER IS PRESENT(PHYSICALLY) AT ALL TIMES DURING ALL HOURS OF OPERATION; OWNER'S CERTIFICATION HAS EXPIRED; WILL NEED TO CORRECT WITHIN 90 DAYS.
- 229.165 (h) (2)thermometer available; NEED TO PROVIDE A THERMOMETER FOR REACH IN COOLER WHERE EGG ROLLS AND CHICKEN ARE TEMPORARILY HELD BEFORE COOKING.
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08/15/2011 | 74 |
- Remove all dented cans from racks(water chestnuts).
- 229.167 (e) (2) no soap; Need to provide handsoap at handwashing station in front; do not substitute hand sanitizer for handsoap; hand sanitizer should be used as a secondary preventive measure after washing hands and before handling ready to eat foods with bare hands.
- Need to make sure that a certified food manager is physically available during all shifts/hours establishment is open.
- Need to make sure drain lines to soda machine/ice machine are not sitting directly inside open drain; drain lines need to be just above air gap and not sitting on air gap/drain.
- 229.165 (m) (1) (A)not clean; Peelers observed dirty(ones hanging above 3 compartment sink); make sure all utensils are clean to sight and touch.
- Need to make sure most recent food permit is being posted and also remember that the most current health report needs to be posted in a viewable area to the public.
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03/07/2011 | 81 |
- Open drink without an enclosed cover sitting on top of bulk item(msg bulk container).
- All refrigerated, ready-to-eat, potentially hazardous foods prepared and held longer than 24 hours in the establishment needs to be clearly marked with a consume by date.
- No soap/paper towels located at handwashing station.
- Need a certified food manager physically present at establishment during all shifts.
- Need to make sure all reach in coolers have a thermometer available and that all built in thermometers(walk in freezer)are working accurately.
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05/19/2010 | 83 |
- Label is absent from bulk food bins.
- Raw animal food stored with raw ready-to-eat food.Re-arrange cooler so that the raw animal foods are below.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- At least one person on duty must be a certified food manager. (CFM)
- Repair leak at hand sink in kitchen area.
- Damaged plastic food container. Design of Potentially Hazardous Food specific container does not allow effective cleaning.
- No written procedures maintained at establishment for time as a public health control.
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03/01/2010 | 76 |
| No violation noted during this evaluation. | 07/14/2009 | 84 |
| No violation noted during this evaluation. | 10/15/2008 | 94 |
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