- Equipment, utensils and linens: storage and use (-1 point)
All clean and soiled linen shall be properly stored
non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Debris buildup observed on floor under refrigerators, food prep counters, and shelves in dry food storage area. Clean and maintain.
- Wiping cloths: properly used and stored (-1 point)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
Observed wet wiping cloths on counters in foop prep area and warewashing area. Store all wiping cloths in proper locations.
- Thermometers provided and accurate (-1 point)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Thermometer used to check cooking temperatures were observed inaccurate. Provide accurate thermometers.
- Food separated and protected (-1 point)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
Observed raw chicken stored above cooked pasta in walk-in refrigerator. Store raw foods below cooked foods in refrigerator.
Observed scoops without handles being used in flour and rice containers. Provide approved scoops for containers.
- Plumbing
1
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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2/7/11 | Inspection - Routine | 90 |
- Proper cooling methods (-4 points)
All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
separating food into smaller portions
- Proper hot and cold holding temperatures (-4 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Observed chickens and beefs stored on top fridge at 78F. Also observed a large pot of rice at 79F. Food was moved into refridgerator. Do no leave food outside if not being use immediately.
- Equipment/Utensils - approved
g
Non-critical Violation
- Food contact surfaces: clean and sanitized (-2 points)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Observed employee washed knife without sanitizing.
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Wiping cloths: properly used and stored (-1 point)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
Observed soiled wiping towels stored in 2 compartment sink.
- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Observed flour debris build up on floor in dry storage area.
- Thermometers provided and accurate (-1 point)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Observed inaccurate probe thermometer.
- Food separated and protected (-1 point)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
Observed raw meats stored above ready to eat food in walk-in fridge.
Observed a pot of rice stored on floor.
- Garbage and refuse properly disposed
1
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
- Toilet facilities: properly constructed, supplied, (-1 point)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.
establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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12/1/10 | Inspection - Routine | 81 |
| No violation noted during this evaluation. | 4/6/10 | Re-score Grade Inspection | 82 |
| No violation noted during this evaluation. | 3/4/10 | Inspection - Routine | 85 |
| No violation noted during this evaluation. | 1/21/09 | Inspection - Routine | 92 |
| No violation noted during this evaluation. | 11/7/08 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 4/21/08 | Inspection - Routine | 93 |
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