- Food in the walk in was found at 45 °F. All Temperature Controlled food for Safety (TCS) food must be stored below 41 °F. All TCS food was moved to a different refrigerator.
- Eggs were stored above fruit. Raw meat and eggs must be stored below and away from ready to eat foods.
- Ground Beef was stored on a counter with no use by time. Time/Temperature Controlled food that reaches above 70 °F must be marked with a use by time less than four hours from when it was removed from temperature control.
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03/14/2016 | 87 |
- Dishes were stored on top of the hand washing sink. Designated hand sinks may only be used for hand washing.
- Kimchi was prepared with bare hand. Without bare hand contact documentation, gloves must be used when handling ready to eat food.
- Raw octopus and eggs were stored over jalapenos. Raw meat and eggs must be stored below and away from ready to eat foods.
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11/16/2015 | 88 |
- All of the potentially hazardous food in the walk in fridge was at 48 degrees F or above. Large containers of food from the night before and two nights ago were also temped at 48 degrees celsius. All of the food that was helds at 48 degrees F in the walk in cooler was discarded.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Permit Expires 12/2015
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09/21/2015 | 92 |
- Potentially hazardous foods/ingredients (such as minced garlic) must be held at proper cold temperature (41F or below).
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter fo the pipe.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in kitchen but is blocked with objects and employees cannot have access to it. 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. Note: Not only was handsink blocked, it was inoperable due to plumbing issues (drainage). Facility may temporarily designate one of the sinks in the warewash sink for handwashing -- this designated handsink must have soap and papertowels and may not be used for other purposes. (COS)
- 229.166 (g) (1) (A) HWS not provided. Cooking was observed inside one of the dry storage rooms where a handsink is accessible. Cease cooking/open food operations in the dry storage room which is NOT an approved cooking area (no venthood, and is a fire hazard).
- 229.168 (h) (2) rodent bait not contained. Bait stations are not in tamper resistant boxes.
- Use only pesticides approved for food establishment use (not for household use).
- Ensure mopsink is operable, with hot and cold running water. Currently, mopsink is being used for storage of supplies and has no faucet. For the meantime, waste/mopwater must be disposed in the toilet/s, not on the grass/pavement outside of restaurant, until the mopsink is repaired.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside coolers, storage shelves, cooking equipment, prep tables, etc.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace cracked/broken utensils/dishwares and food containers, repair/replace rusty cooler shelves.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (i) (1) (B) HWS improper use. Use the handsink for handwashing only and wash hands in the handsink only, not in other sinks. For the meantime, employees may only wash hands in the designated sink of the warewash sinks due to the plumbing issues with the handsink.
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03/18/2015 | 68 |
- Observed green beans, corn and pinto beans were on hot hold unit and were being held at 120F. The food had not been re-heated properly.
- Observed mechanical ware washing sanitizing not sanitizing properly. Solution was a 0 ppm. Establishment set up three compartment sink.
- Observed plates with chips and food debris. Ensure all food equipment is clean at sight and touch and is in good repair.
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07/25/2014 | 89 |
- Employee demonstrated incorrect procedure of washing hands. Employees must follow proper hand washing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Correct procedure was demonstrated during inspection.
- Observed safe guards missing at the hand sink. Sanitize solution is empty. Refill hand sanitizer or use another safe guard.
- Observed evidence of rodents. Droppings were observed around the boiler, bbq room and dry storge shelves. Eliminate the presence of rodents by using any approved means. All rodent droppings need to be cleaned up.
- Observed water leak under the three compartment sink. Repair leak under the three compartment sink.
- Observed cleaning needed. Lids for containers, inside reach in cooler, tongs and container in wait staff area. Clean and sanitize all equipment to be used for food storage, prep, or service.
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01/10/2014 | 83 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must drink from clean closed beverage containers with cleans hands.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using incentive programs that assist or encourage food employees not to work when they are ill. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The hot water must be on at all times at hand sinks. Ensure to repair hot water faucet hand sink for proper operation.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. 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.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Cutting board must have a smooth surface.
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04/09/2013 | 74 |
- Clean and sanitize all equipment to be used for food storage, prep, or service. Discard and or replace unsafe equipment.
- Eliminate the presence of rodents by using any approved means
- Provide proper measures/methods to control and minimize presence of pests.
- There is no backflow preventer present on mop sink.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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05/02/2012 | 83 |
- #2-Potatoe Salad needs to be kept at 41F or less temperature. Potatoe Salad at 53F...............Ice Bath
- 229.163 (g) Wash before RTE. Employees not changing gloves and or properly washing hands inbetween performing food related duties and other tasks. ie...manual dishwashing.
- 229.167 (p) (5) improper use of sinks. Equipment stored inside handwashing sink. ie. Mixer stored inside handwashing sink.
- #10- Rerefrigerated cooked ham appears to be slimy and has strange smell.--------------------------------Voluntarily discarded 1lb.
- #12- Provide for storing raw foods away from cooked and or ready to eat foods. ie. raw fish stored on top of cooked sausages.
- 229.164 (o) (7) (A) consume by date (prepared). Need prep and or expiration date for refrigerated cooked foods stored inside walk-in cooler.
- #17- Need soap and towels at handwashing sink.
- 229.168 (c) (1) toxics stored. ie. Cigarette lighter stored on potatoe slicer food contact surface.
- 229.165 (k) (14) (C) quat solution. 229.165 (g) (2) (A)3 comp sink. 229.165 (r) (3) (D)no sanitization. Must use wash, rinse and sanitize method for manual warewashing.
- #22- One person, per shift needs Food Manager Certification on premise.
- 229.166 (i) (5) (A)plumbing repairs by code. Handwashing sink not providing hot water under pressure for handwashing.
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07/19/2011 | 59 |
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