- Observed cooked white rice that was prepared 2 days prior, to read 51 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed cooked beef and cooked chicken, in cold hold unit to not read at proper cold hold temperatures. Manager stated food would be put on ice to hold cold temperature at 41. Unit is reading at 44 degrees F. Possibility that unit warmed during lunch rush, but encouraged to continue monitoring unit to ensure it is able to hold 41 degrees F and below.
- Ensure that bleach water used for sanitizer is changed every 2-4 hours to ensure proper sanitizing occurs.
- Observed plastic trays used for dishwasher, to have much black buildup along tray surface. Ensure to thoroughly clean all trays where clean dishes are to be washed and stored. If trays are heavily cracked and can not be cleaned properly, trays may need to be replaced. Observed Observed racks where open bins of cooling rice are stored on, to have debris and grease accumulation. Ensure to thoroughly clean shelves and racks to prevent cross contamination of cooked foods.
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01/28/2016 | 84 |
- Cooked rice that had been cooling for a little more than 2 hours still read at 115 degrees F. Manager on site corrected issue. . Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted. Keeping logs to ensure times are allotted with correct temperatures, is encouraged.
- Observed plastic trays where clean dishes are stored to have much black residue. Ensure to clean all surfaces and dishware that stores clean dishware, in order to prevent contamination of clean wares.
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09/29/2015 | 92 |
- Observed cold hold unit in front cooking area to read at 50 degrees F, as per thermometer inside unit. Please monitor unit to ensrue that all food is able to continue maintaining cold hold temperatures of 41 degrees F and below.
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05/21/2015 | 97 |
| No violation noted during this evaluation. | 01/06/2015 | 100 |
- Observed cooked white rice being stored in walk in cooler, prepared the day prior around 2:30pm to be read improper cold hold temperatures of 46/47 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed cooked fried chicken nuggets being stored in walk in cooler, which were prepared 3 days prior. Improper date marking labels were present. . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed cloth towels near food surface areas. Ensure that if cloths are to be used to wipe down surfaces and food, that they are stored in sanitizing solution to prevent bacterial growth and cross contamination.
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04/01/2014 | 88 |
- Observed rice made yesterday afternoon, being held in walk in cooler, readign at temperatures of 49 degrees. Ensure the proper cooling procedure as stated below is followed to ensure proper cold hold temperatures: After food is finished cooking and is removed from stove, etc, food has 2 hours maximum to be reduced to 70 degrees F. After this, food has 4 hours maximum to be reduced to 41 degrees and below. Ensure to monitor foods, continuously stir foods, keep logs, of time, temperatures, etc. Food can be divided into smaller pans to ensure quicker and proper cooling, as well as be placed in ice bath containers, etc.
- Observed employee wash hands at three compartment sink. Ensure hand washing is only performed in hand sinks to prevent contamination.
- Observed rice made yesterday, with date marking of preparation date. Ensure that any food made more than 24 hours ago, is date marked with an expiration date of 7 days, with preparation day counting as day 1.
- Observed leakage at mop sink faucet. Ensure to have leakage corrected to ensure no pooling water, breeding of mold/water debris along floor.
- Observed gaskets of refrigeration units to be dirty. Ensure that all gaskets are thoroughly cleaned and properly sanitized to prevent cross contamination with food being stored in units.
- Observed shelves where clean dishes were stored and food cooling was being done, to be dirty with grease and dirty debris. Ensure to thoroughly clean surfaces that are in contact with food and food preparation surfaces and utensils to prevent contamination.
- Observed plastic dish racks where clean dishes are stored near sanitizer to be dirty and have black mold debris buildup. Ensure to thoroughly clean and sanitize surfaces where clean dishware is to be stored, as often as necessary, to prevent cross contamination of clean dishes.
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11/05/2013 | 81 |
- PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Rice labeled/prepared Wednesday was not cooled properly. Rice condemned.
- Potentially Hazardous food not at required temperature in cooling unit. Sliced beef and stir fry vegetables were not at proper cold hold temperature of 41F degrees or below.
- 229.164 (o) (9) (A) (iv) written records. Establishment must routinely monitor critical control points. Manager was able to explain proper cooling requirements however the correct procedure was not executed. Utilize temperature logs for potentially hazardous foods for items that need cooling and storage.
- 229.165 (r) (3) (D)no sanitization. All material used for sanitization must achieve sanitization. Manager refilled sanitizer container for ware washing machine.
- 229.165 (m) (1) (B)grease and soil accumulation. Multiple food contact surfaces dirty. Fryer, can opener, tabletops of food prep areas must cleaned and sanitized. Grease accumulation of bottom of fryer and grilling area. Areas caked in grease must be cleaned and sanitized.
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06/13/2013 | 80 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over vegetables inside of WIC.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper measures/methods to control and minimize presence of pests. Fly's seen in dinning room.
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11/07/2012 | 93 |
- 229.164 (o) (6) (B) (ii). All cold PHF foods must be kept at 41 degrees or colder. Shrimp and Beef were over 53 degrees.
- Do not accept dented or damaged canned food, from vendors. Observed a canned food item, dented in storage room.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw fish over pasta noodles inside of cooler.
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06/27/2012 | 87 |
- All food items that are exposed to general public, must have some type of proper sneeze guard in place, to protect food. Box of fried noodles on counter table, inside an open box, with no lid. Also, at drink station, lemons inside of holder, with no lid in place to protect them from public.
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02/06/2012 | 96 |
- 1. All foods, even if in containers must be stored off ground. 2. Cord next to rice cooling rack must be moved so that it does not touch cooked rice. 3. Containers must be fully dried if placed over cooling rice so that water from washing does not drip into rice. (Corrected On Site)
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07/12/2011 | 96 |
- Cooked potentially hazardous foods not cooled to 41°F or below. Rice should be cooled to 70F within 2 hours and 41F or below within six hour of the start of cooling process. Reccommend that establishment use ice bath and turn rice over frequently to aid in cooling process.
- Employees should wash hands before and after switching tasks. No employees seen washing hands when inspector was present at establishment.
- Employees seen chewing gum while handling food. Employees must not eat, chew gum or drink from an open cup while handling food.
- Rack used to hold clean wares should be cleaned to prevent contamination. Ice scoop should be stored in a clean food-grade container.
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03/09/2011 | 84 |
| No violation noted during this evaluation. | 11/01/2010 | 100 |
- Equipment used in storing food not cleaned. ALL FOOD CONTACT SURFACES TO BE CLEANED REGULARLY. SOFT-DRINK SPIGOT SURFACES NOT BEING CLEANED ON REGULAR BASIS ICE SHOOT OF SOFT DRINK ICE MACHINE NOT BEING CLEANED PROPERLY
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06/28/2010 | 97 |
| No violation noted during this evaluation. | 05/26/2009 | 96 |
| No violation noted during this evaluation. | 01/16/2009 | 82 |
| No violation noted during this evaluation. | 03/28/2008 | 93 |
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