| No violation noted during this evaluation. | 03/17/2016 | Routine | |
| No violation noted during this evaluation. | 11/18/2015 | Routine | |
- Warewashing Machines, Sanitizer Level Indicator (corrected on site)
Observation: Dishwasher sanitizer level reads 0 ppm when checked by sanitizer test strips.
Correction: Have dishwasher serviced so as to provide adequate sanitizing levels when checked by sanitizer test strips
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07/17/2015 | Routine | |
| No violation noted during this evaluation. | 03/18/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut melon (cantalope) on buffet bar observed at 44 degrees F
Correction: raw chicken in walk-in cooler observed to be at 44 degrees F.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Dishwasher gives reading of 0 ppm when checked with test strips.
Correction: Have dishwashing sanitizing elements checked or repaired by a qualified service technician.
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11/24/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Food items in walk-in cooler observed (both cooked & raw) uncovered, or inadequately covered.
Correction: Provide food in walk-in cooler (cooked & raw) with adequate covering to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cut watermelon kept at a temperature of 44 degrees F on buffet.
Correction: Discard cut melon after 4 hrs. if temperature of 41 degrees or below can not be maintained on buffet.
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07/16/2014 | Routine | |
Recommend implementation of time as a public health control: on cold-holding side of buffet, cooked foods and cut & sliced fruit that can not be maintained at 41 degrees or below should be discarded after 4 hrs., i.e., if placed on buffet at 11:00 AM, the items should be discarded at 3:00 PM.
No violation noted during this evaluation. | 07/26/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in walk-in cooler observed to be at 46 degrees F.
Correction: Thermometer was observed to be inaccurate due to malfunction. Re-schedule inspection with reliable equipment.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking observed on chicken egg rolls.
Correction: Mark the date in the container on RTE food (egg rolls) at the time of preparation. If the food is to be held form more than 24 hrs.If the food is held at 41 degrees F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigertion temperatures,so limiting the amount of time in storage unit limits the amount of growth allowed for these bacteria.
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07/23/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in walk-in cooler observed to be at 46 degrees F.
Correction: Thermometer was observed to be inaccurate due to malfunction. Re-schedule inspection with reliable equipment.
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07/22/2013 | Risk Factor | |
Fire Suppression and Extinguishers last serviced January 2011.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-In.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing
Observation: Improper methods used to thaw shrimp and chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sweet / sour chicken, noodles, etc. in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (tin cans) and grocery bags were observed reused for the storage of product.
Correction: Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food grade storage containers designed for your food storage needs.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/10/2012 | Routine | |
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