Dragon, #309 - 1940 Laskin Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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October 07, 2009 | Routine | 2 | 5 | Details / Comments |
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June 17, 2009 | Routine | 1 | 9 | Details / Comments |
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February 11, 2009 | Routine | - | - | Details / Comments |
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September 02, 2008 | Routine | 3 | 4 | Details / Comments |
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April 28, 2008 | Routine | 1 | 6 | Details / Comments |
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January 17, 2008 | Routine | 2 | 6 | Details / Comments |
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October 01, 2007 | Routine | 1 | 7 | Details / Comments |
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June 18, 2007 | Routine | 1 | 6 | Details / Comments |
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March 06, 2007 | Routine | 2 | 6 | Details / Comments |
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October 30, 2006 | Routine | 4 | 9 | Details / Comments |
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July 28, 2006 | Routine | 4 | 7 | Details / Comments |
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April 19, 2006 | Routine | - | - | Details / Comments |
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January 05, 2006 | Routine | 5 | 9 | Details / Comments |
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October 06, 2005 | Routine | 4 | 13 | Details / Comments |
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July 15, 2005 | Routine | 11 | 16 | Details / Comments |
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May 26, 2005 | Follow-up | 14 | 19 | Details / Comments |
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May 26, 2005 | Follow-up | 14 | 19 | Details / Comments |
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May 04, 2005 | Routine | - | - | Details / Comments |
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May 04, 2005 | Routine | 9 | 20 | Details / Comments |
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February 16, 2005 | Routine | 7 | 13 | Details / Comments |
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February 16, 2005 | Routine | 7 | 13 | Details / Comments |
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November 22, 2004 | Routine | - | - | Details / Comments |
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August 11, 2004 | Routine | 3 | 6 | Details / Comments |
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August 11, 2004 | Routine | 3 | 6 | Details / Comments |
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June 04, 2004 | Routine | 1 | 10 | Details / Comments |
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June 04, 2004 | Routine | 1 | 10 | Details / Comments |
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February 20, 2004 | Routine | 2 | 6 | Details / Comments |
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February 20, 2004 | Routine | 2 | 6 | Details / Comments |
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October 20, 2003 | Routine | 4 | 9 | Details / Comments |
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October 20, 2003 | Routine | 4 | 9 | Details / Comments |
October 07, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods (raw eggs) stored in prep refrigerator in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0820 A 2 - Corrected During Inspection Critical Excessive amounts of raw chicken (ranging 45- 53 F) sitting out at three compartment sink during employee's chicken prep, cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Instruct employees to take breaks to put away each container of chicken as it is prepared. - 0610 - Corrected During Inspection Repeat Two containers or recently prepared chicken were observed stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0550 - Corrected During Inspection In-use utensils (meat cutting utensil) improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 3180 - Repeat Floor in staorage room/un used dinning room area is noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3300 - Repeat Premises has accumulation of litter/ unneccessary newspaper and unfiled paperwork that could contribute to harborage conditions.
Maintain the premise free of litter. Dispose of used newspaper and unneeded paperwork or file paperwork away in a closed cabinet that will allow for better cleaning. - 3300 - Repeat Facility is storing unnecessary items (unused and/or broken equipment) to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
June 17, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Large container with pork in it observed stored on the floor while workers prepare food.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0960 2 - The cardboard box used to station cutting board is not an approved material.
Replace the cardboard box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Tape used on refrigerator handles, not an approved item.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Gap between filters above the meat smoker cabinet.
Repair or replace hood filters and/or eliminate gaps between filters. - 1800 - Exterior of microwave is not clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Storage room floor is in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3300 - Repeat Unnecessary items stored in storage room (ex: excess newspaper).
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed with managers.
February 11, 2009 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed.
DISCUSSED WITH MANAGER: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0160 - Critical 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.
DISCUSSED WITH MANAGER: 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. - 0450 C - Bare hand contact with raw chicken observed.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Proper use of gloves discussed: gloves must be used after properly washing hands for 20 seconds wit soap and water at the handsink. Discard gloves after each period of cutting. - 0470 - Corrected During Inspection Critical Raw foods of animal origin (ground pork) stored over ready-to-eat (RTE) foods (vegetables) in the refrigeration unit.
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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: dry ingredients observed in open bags (ex- flour).
Store food in sealed packages, covered containers, or tight wrappings. - 0480 - Unlabeled food containers: squeeze bottles at cookline and large containers at back of kitchen.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 1 - Corrected During Inspection Critical Repeat Egg rolls and fried chicken wings observed sittting on table next to deep fryer, hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 1800 - The nonfood contact surface of the following items have accumulations of grime and debris: exterior of freezers, exterior of white upright refrigerator (in storage room).
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Floor below cookline and wall at backdoor are noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - Harborage conditions exist in storage room due to general disorganization of room and inability to properly clean around excessive items.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed with manager. VDH newsletter addressing the most recent changes to regulation was given and discussed with manager. Manager request that a Chinese Certified Foodservice manager schedule be mailed or delivered to restaurant.
September 02, 2008 (Routine)
Violations:
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in the refrigerator.
Store food in packages, covered containers, or wrappings. - 0820 A 1 - Corrected During Inspection Critical Egg rolls hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer and blade
Clean and sanitize these surfaces for food contact. - 2000 - Clean tableware were not observed stored in a position to allow air-drying.
Store in self draining position that allows air-drying. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned hod dripping grease
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3270 - Corrected During Inspection Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Critical Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Stored beside barrel of MSG
Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
REPEAT VIOLATIONS NEED TO BE CORRECTED NOW. ANY INSECTICIDE SHOULD BE KEPT INTHE OFFICE OR SEPERATE FROM ANY FOOD ITEM
April 28, 2008 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in the walk in refrigerator
Store food in packages, covered containers, or wrappings. - 0820 A 2 - Critical Eggs cold holding at improper temperatures 53 degrees
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Repeat There was visable temperature measuring device located in the chest freezers/.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of bulk storage containers
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Ceiling vents in the cooking area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Violations discussed for correction. REPEAT VIOLATIONS NEEDED TO BE CORRECTED NOW
January 17, 2008 (Routine)
Violations:
- 0480 - Unlabeled food containers.B ulk food containers
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - In-use utensils improperly stored between use.KNIVES
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0820 2 - Critical Food cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Repeat There was no visible temperature measuring device located in the chest freezers
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans wet. with food residue.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outsid of bulk storage containers for food products
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Rpeat violations need to be corrected immediately .
October 01, 2007 (Routine)
Violations:
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the walk in refrigerator
Store food in packages, covered containers, or wrappings. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Shell,eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0820 - Critical Repeat Pork, eggs rolls, wings hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1570 - Repeat Shelving in the walk in refrigerator rusty was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with one that meets the specifications of Part Irticle 1 and 2 of this chapter. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood -food contact surfaces: outside of the bulk containers, shelving in the walk in refrigerator
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Cooling unit fan cover in the walk in refrigerator noted in need of cleaning.The ceiling of the walk in refrigerator is also dirty
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Repeat Mops not hung up to air dry.
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.
All out of temperature foods are considered garbage
June 18, 2007 (Routine)
Violations:
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: many foods i n the walk in refrigerator
Store food in packages, covered containers, or wrappings. - 0820 - Corrected During Inspection Critical Repeat Egg rolls cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Repeat There was no visable temperature measuring device located in the refrigerator and the freezers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1750 - Manufacturer containers were observed reused for the storage of foods
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of the bulk containers..
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed for correction.REPEAT VIOLATIONS NEED TO BE CORRECTED IMMEDIATELY.
March 06, 2007 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - In-use utensils improperly stored between use.Knives between the table.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0820 - Critical Repeat Eggs at 75 cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.Shelving in the walk in refrigerator rusty.
Remove any unused or non-functioning equipment from the premises. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Repeat Mops not hung up to air dry.
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.
REPEAT VIOLATIONS NEED TO BE CORRECTED IMMEDIATELY.Violations discussed for correction.
October 30, 2006 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Unwrapped or uncovered food in the reach in refrigerator in the front.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 A 4 - Observed the food was stored without being in packages, in covered containers, or wrapped: .
Store food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0820 - Corrected During Inspection Critical Repeat Food cold holding at improper temperatures.65
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1320 - Repeat There was no visable temperature measuring device located in the freezers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in nthe walk in refrigerator
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of the shelving throughout has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the Containerpreventing its use. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.Filters greasy
Maintain hood system vent filters in a clean condition. - 3270 - Methods are not being used to control pests, hole in the screen door
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
.Repeat violations need to be corrected immediately Violations discussed for correction
July 28, 2006 (Routine)
Violations:
- 0260 - Corrected During Inspection Critical The raw shell egg is unsound or adulterated.
Ensure food is safe and unadulterated. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0690 - Repeat Container of food stored directly on food in the low-boy unit.
Protect food from miscellaneous sources of contamination. - 0810 - The methods used for cooling were not adequate.
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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0840 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 1570 - The door gasket of the freezer is damaged
Repair or replace the freezer door gasket in accordance with the manufacturer's specifications. - 1750 - Manufacturer paper containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3220 - Repeat Mops not hung up to air dry.
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. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Violations discussed for correction.
April 19, 2006 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Food container was stored on food in the low-boy unit upper section.
Protect food from miscellaneous sources of contamination. - 0820 - Critical Repeat PHF such as eggs, spring rolls and chicken wings cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Corrected During Inspection Critical Repeat Some of the prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0840 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 1320 - The temperature measuring device in the freezers was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1800 - Repeat The nonfood contact surface of the freezers has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulb in the storage area above the freezers not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the toilet rooms.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the toilet rooms.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Violations discussed for correction. Improvement noted on date marking practice, be advised to be consistent to date mark all ready-to-eat food stored over 24 hours. Closerly monitor food temperature and leave no potentially hazardous food out in room temperature to ensure food safety. All equipment holding at proper temperature. A translated report in Chinese was also left with the operator.
January 05, 2006 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 C - Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0560 - Corrected During Inspection Napkins in contact with food.
Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Critical Repeat Food hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1060 - Corrected During Inspection Repeat The nonfood contact surface of the cardboard under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2920 - Corrected During Inspection Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3220 - Repeat Mops not hung up to air dry.
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.
Violations discussed for correction. Improvement noted during inspection. Continue to work on violations noted during inspection.
October 06, 2005 (Routine)
Violations:
- 0160 - Critical Repeat 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. Employees not washing hands after eating and drinking and before handling food.
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. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0220 - Critical The prep workers are eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All employees who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0470 - Critical Repeat Unwrapped or uncovered food in the chest freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0800 - Critical Repeat Pork and won ton noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Repeat The methods used for cooling were not adequate.
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. - 0960 2 - The food contact surfaces of the paper menus and egg flats are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace these items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Repeat The nonfood contact surface of the cloth beneath cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1800 - The nonfood contact surfaces of the refrigerator gaskets have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Cutting boards were found stored on faucet above 3-compartment sink.
Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Walk-in floor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor in the dining area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Repeat Mops not hung up to air dry.
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.
Violations discussed for correction. Restaurant in improved sanitary condition. Continue to work on noted violations.
July 15, 2005 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed. Employees rinsed off their hands in the three compartment sink without using soap.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0160 - Critical Repeat 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.
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. - 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employees were washing hands in the three compartment sink.
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. - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drink stored in prep area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator and in the kitchen area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food package.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat Dispensing utensils improperly stored between uses. Handle in food.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Repeat Potentially hazardous food noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Repeat The methods used for cooling were not adequate. Food cooled in room temperature.
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. - 0820 - Critical Repeat Protentially hazardous food cold holding in the upper section of the low-boy refrigerator at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1800 - Repeat The nonfood contact surface of the cooking equipments has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: knife and cutting boards.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Critical The handwashing facility located at the kitchen area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soap bottle preventing its use. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 2790 - Repeat The indoor ceiling material located at toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 3090 - Repeat Women's toilet roomn ventilation is not sufficient to keep rooms free of excessive obnoxious odors.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Wall and floor near equipment in the kitchen cooking area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Repeat Mops not hung up to air dry.
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.
Violations discussed for correction. Employees were observed handling ready-to-eat food in the kitchen area without washing hands properly, and without washing hands after entering the kitchen before food prep. Monitor food temperature and equipment temperature closely to ensure food safety. Do not use time as public health control method unless allowed by the health department. Use proper cooling methods to cool potentially hazardous food. Do not cool at room temperature.
May 26, 2005 (Follow-up)
Violations:
- 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical Repeat The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. - 0070 - Repeat Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0070 - Repeat Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open bowl of soup was stored above the prep area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands and without proper handwashing.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Employees failed to wash hands after handling raw animal food before using bare hand to put away ready-to-eat food.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored in a commonly wet or soiled location. Fried chicken was left to cool next to the service sink which was subject to splash.
Protect food from contamination by storing the food in a clean and dry location. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Foods were stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Repeat Raw chicken was stored on the opening of the trash can.
Protect food from miscellaneous sources of contamination. - 0790 - Improper methods used to thaw meat.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Critical Repeat Fried chicken and roasted pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 0810 - Repeat The methods used for cooling were not adequate. Foods were left out in room temperature to cool.
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. - 0820 - Critical Repeat Multiple food cold holding at improper temperatures in the prep refrigerator. Garlic and oil mixture was holding at room temperature.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1060 - Repeat The nonfood contact surface of the cloth and cardboard under the cutting board are not corrosion resistant, nonabsorbent, and/or smooth. Cardboard was used as linening on the shelves. Wooden shelves are not constructed to meet the requirement. Cardboard MSG container, egg cardboard container being used as non-food contact surface.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Repeat Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Repeat Manufacturer containers were observed reused for the storage of sauce and food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: utensils in the bulk food containers.
Clean and sanitize these surfaces for food contact. - 1780 - Critical Surfaces of the was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Bulk food containers were observed heavily soiled.
Clean the surface of bulk container at any time when contamination may have occurred, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Employee failed to clean and sanitize the thermometer before probing into different types of raw meat.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utenils.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Repeat Clean utensils were not observed stored in a position to allow air-drying.
Store clean utensils in a self-draining position that allows air-drying. - 2790 - Repeat The indoor ceiling material located at toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door was not tight fitting and was left open during the inspection.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in women's toilet room.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3220 - Repeat Mops not hung up to air dry.
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. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Critical Repeat Containers of chemical not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 3360 - Critical Pesticides are not being applied by a certified applicator
Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. - 3360 - Critical The Red Devil Lye is not being used in accordance with law or the manufacturer's use directions and is being used with hot water to clean stove top.
The Red Devil Lye poisonous drain opener must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. - 3460 - Critical Employees' medicines are located above the prep area.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles - 3480 - Critical First Aid Supplies are not being stored in a kit or container.
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
This is a follow-up inspection. Little to no improvement was made since the last inspection on May 4th, 2005. A letter reflecting the noted violations will be delivered to the establishment shortly as a result of the inspections conducted on May 4th, 2005 and this visit. The only certified food manager was not present at the beginning of the inspection. Excessive bare hand contact on Ready-To-Eat foods without any proper handwashing observed during the inspection. The operator is using poisonous chemical "Lye" to clean stove with hot water which was prohibited to the manufacturer's direction.
May 26, 2005 (Follow-up)
Violations:
- 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical Repeat The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. - 0070 - Repeat Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0070 - Repeat Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open bowl of soup was stored above the prep area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands and without proper handwashing.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Employees failed to wash hands after handling raw animal food before using bare hand to put away ready-to-eat food.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored in a commonly wet or soiled location. Fried chicken was left to cool next to the service sink which was subject to splash.
Protect food from contamination by storing the food in a clean and dry location. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Foods were stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Repeat Raw chicken was stored on the opening of the trash can.
Protect food from miscellaneous sources of contamination. - 0790 - Improper methods used to thaw meat.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Critical Repeat Fried chicken and roasted pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 0810 - Repeat The methods used for cooling were not adequate. Foods were left out in room temperature to cool.
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. - 0820 - Critical Repeat Multiple food cold holding at improper temperatures in the prep refrigerator. Garlic and oil mixture was holding at room temperature.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1060 - Repeat The nonfood contact surface of the cloth and cardboard under the cutting board are not corrosion resistant, nonabsorbent, and/or smooth. Cardboard was used as linening on the shelves. Wooden shelves are not constructed to meet the requirement. Cardboard MSG container, egg cardboard container being used as non-food contact surface.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Repeat Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Repeat Manufacturer containers were observed reused for the storage of sauce and food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: utensils in the bulk food containers.
Clean and sanitize these surfaces for food contact. - 1780 - Critical Surfaces of the was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Bulk food containers were observed heavily soiled.
Clean the surface of bulk container at any time when contamination may have occurred, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Employee failed to clean and sanitize the thermometer before probing into different types of raw meat.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utenils.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Repeat Clean utensils were not observed stored in a position to allow air-drying.
Store clean utensils in a self-draining position that allows air-drying. - 2790 - Repeat The indoor ceiling material located at toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door was not tight fitting and was left open during the inspection.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in women's toilet room.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3220 - Repeat Mops not hung up to air dry.
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. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Critical Repeat Containers of chemical not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 3360 - Critical Pesticides are not being applied by a certified applicator
Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. - 3360 - Critical The Red Devil Lye is not being used in accordance with law or the manufacturer's use directions and is being used with hot water to clean stove top.
The Red Devil Lye poisonous drain opener must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. - 3460 - Critical Employees' medicines are located above the prep area.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles - 3480 - Critical First Aid Supplies are not being stored in a kit or container.
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
This is a follow-up inspection. Little to no improvement was made since the last inspection on May 4th, 2005. A letter reflecting the noted violations will be delivered to the establishment shortly as a result of the inspections conducted on May 4th, 2005 and this visit. The only certified food manager was not present at the beginning of the inspection. Excessive bare hand contact on Ready-To-Eat foods without any proper handwashing observed during the inspection. The operator is using poisonous chemical "Lye" to clean stove with hot water which was prohibited to the manufacturer's direction.
May 04, 2005 (Routine)
Violations:
- 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0070 - Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. - 0160 - Critical 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.
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. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employees washing hands in the three compartment sink.
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. - 0220 - Critical Employees are drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Employees observed working in the food service area without any hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Food items such as chicken cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat food in the freezer is not properly dated for disposition.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1060 - Repeat The nonfood contact surface of the towel under the cutting board, and the cardboard lining shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Painted wooden shelves were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the painted wood shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Repeat The door gasket of the low-boy refrigerators were damaged.
Repair or replace the low-boy refrigerator door gasket in accordance with the manufacturer's specifications. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1580 - Repeat The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1620 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity. Employees washing hands in three compartment sink
A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. - 1750 - Repeat Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Manufacturer containers were observed reused for the storage food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: dispensing utensils stored in bulk food containers.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the low-boy refrigerator has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Clean utensils were observed stored unprotected under the drain board while it was used for raw chicken preparation.
Store clean utensils in the original protective package to protect from contamination until used. - 2010 - Clean equipment/utensils were found stored under the drain board while chicken were being prepared on it.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2570 - Critical Sewage disposes of in an unapproved disposal system or discharged improperly. Dumping mop water into storm drain.
All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, and it's not self-closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3080 - Less than 20 foot candles of light was noted in the low-boy refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Less than 50 foot candles of light was noted in the cooking area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3220 - Repeat Mops not hung up to air dry.
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. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed with person in charge for correction. Critical and repeat violations must be corrected immediately. Pesticide found in the establishment and was not applied properly by licensed pest control operator. Restaurant operator was advised to hire a licensed pest control operator for proper pest control method. Unnecessary and no longer in use items left from previous gift shop/grocery store remain in the establishment and have created a potential breeding ground for pests and rodents. Training was offered.
May 04, 2005 (Routine)
Violations:
- 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
Train all employees in food safety as it relates to their assigned duties. - 0070 - Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. - 0160 - Critical 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.
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. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employees washing hands in the three compartment sink.
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. - 0220 - Critical Employees are drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0240 - Employees observed working in the food service area without any hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - Repeat In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Food items such as chicken cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat food in the freezer is not properly dated for disposition.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1060 - Repeat The nonfood contact surface of the towel under the cutting board, and the cardboard lining shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Painted wooden shelves were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the painted wood shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Repeat The door gasket of the low-boy refrigerators were damaged.
Repair or replace the low-boy refrigerator door gasket in accordance with the manufacturer's specifications. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1580 - Repeat The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1620 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity. Employees washing hands in three compartment sink
A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. - 1750 - Repeat Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1750 - Manufacturer containers were observed reused for the storage food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: dispensing utensils stored in bulk food containers.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the low-boy refrigerator has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Clean utensils were observed stored unprotected under the drain board while it was used for raw chicken preparation.
Store clean utensils in the original protective package to protect from contamination until used. - 2010 - Clean equipment/utensils were found stored under the drain board while chicken were being prepared on it.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2570 - Critical Sewage disposes of in an unapproved disposal system or discharged improperly. Dumping mop water into storm drain.
All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, and it's not self-closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3080 - Less than 20 foot candles of light was noted in the low-boy refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3080 - Less than 50 foot candles of light was noted in the cooking area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3220 - Repeat Mops not hung up to air dry.
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. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violations discussed with person in charge for correction. Critical and repeat violations must be corrected immediately. Pesticide found in the establishment and was not applied properly by licensed pest control operator. Restaurant operator was advised to hire a licensed pest control operator for proper pest control method. Unnecessary and no longer in use items left from previous gift shop/grocery store remain in the establishment and have created a potential breeding ground for pests and rodents. Training was offered.
February 16, 2005 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl stored in MSG container.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units and break area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Corrected During Inspection Cooked chicken stored in raw poultry cardboard container.
Protect food from miscellaneous sources of contamination. - 0800 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - The methods used for cooling were not adequate.
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. - 0820 - Critical Repeat Chicken and shrimp in upper section of prep refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0960 2 - The food contact surfaces of the cardboard food containers not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the cardboard containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Repeat The nonfood contact surfaces of the cloth beneath cutting board and cardboard lined shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - The door gasket of the reach-in refrigerator is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2790 - The indoor ceiling material located in toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2890 - Light bulb in reach-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3090 - Ventilation is not sufficient to keep toilet rooms free of excessive obnoxious odors.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3340 - Corrected During Inspection Critical Repeat Container of comet cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction.
February 16, 2005 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl stored in MSG container.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units and break area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0690 - Corrected During Inspection Cooked chicken stored in raw poultry cardboard container.
Protect food from miscellaneous sources of contamination. - 0800 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - The methods used for cooling were not adequate.
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. - 0820 - Critical Repeat Chicken and shrimp in upper section of prep refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0960 2 - The food contact surfaces of the cardboard food containers not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the cardboard containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Repeat The nonfood contact surfaces of the cloth beneath cutting board and cardboard lined shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - The door gasket of the reach-in refrigerator is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2790 - The indoor ceiling material located in toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2890 - Light bulb in reach-in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3090 - Ventilation is not sufficient to keep toilet rooms free of excessive obnoxious odors.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3340 - Corrected During Inspection Critical Repeat Container of comet cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction.
November 22, 2004 (Routine)
Violations:
- 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped:various foods in the refrigeration, freezer, and kitchen.
Store food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3490 - Personal clothing stored in such a way that they could contaminate food and equipment in the kitchen.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0820 - Critical Raw beef cold holding at improper temperatures.CORRECTED
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Scoop without a handle)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3220 - Mops not hung up to air dry.
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. - 1750 - Single-service items were observed reused for the storage of food.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 100ppm. CORRECTED
Utilize only chlorine that meet the requirements of 100ppm when applying to food contact surfaces - 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.CORRECTED
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the anything preventing its use. - 0690 - Food being prepared on top of garbage can.CORRECTED
Protect food from miscellaneous sources of contamination. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - The cutting board(s) along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3140 - Area designated for employee to eat, drink, sleep and use tobacco is located so that it does not protect food from contamination
Designate an area for employees to eat, sleep drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
All violations discussed and/or corrected with manager.
August 11, 2004 (Routine)
Violations:
- 3030 - No continuous towel system that supplies the user with a clean towel has been provided at employee's rest-room.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1800 - The nonfood contact surface of the storage counters has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2000 - Knives were found stored edges of equipment.
Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3270 - Critical Harborage conditions exist, flies in kitchen.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 3340 - Critical Containers of raid spray cans are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of raid spray cans must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed and or corrected during inspection/hand washing stressed.
August 11, 2004 (Routine)
Violations:
- 3030 - No continuous towel system that supplies the user with a clean towel has been provided at employee's rest-room.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1800 - The nonfood contact surface of the storage counters has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2000 - Knives were found stored edges of equipment.
Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3270 - Critical Harborage conditions exist, flies in kitchen.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 3340 - Critical Containers of raid spray cans are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of raid spray cans must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed and or corrected during inspection/hand washing stressed.
June 04, 2004 (Routine)
Violations:
- 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1800 - The nonfood contact surface of the refrigerator has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored above ready to eat food.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 3290 - Dust pan and broom noted to be stored in such a way that it is contaminating equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken, four and breading..
Store food in packages, covered containers, or wrappings. - 1070 - Observed use of #10 can as a single-use/single-service food contact material.
Discontinue use of the #10 can as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
Violations discussed with store manager/newly certified store manager/notice big improvement after graduating with food sanitation class/metal stem food thermometer verified and available during inspection.
June 04, 2004 (Routine)
Violations:
- 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1800 - The nonfood contact surface of the refrigerator has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs stored above ready to eat food.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - Repeat Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 3290 - Dust pan and broom noted to be stored in such a way that it is contaminating equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken, four and breading..
Store food in packages, covered containers, or wrappings. - 1070 - Observed use of #10 can as a single-use/single-service food contact material.
Discontinue use of the #10 can as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
Violations discussed with store manager/newly certified store manager/notice big improvement after graduating with food sanitation class/metal stem food thermometer verified and available during inspection.
February 20, 2004 (Routine)
Violations:
- 0820 - Critical Chicken wings and pork hot holding at improper temperatures. Corrected during inspection.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 3020 - Soap was not provided at the hand washing lavatory in the hand sink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0560 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0570 - Wiping cloths improperly stored between use. Corrected during inspection.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
Violations discussed with store manager/metal stem food thermometer and chlorine test strips verified and available during inspection/waiting for Chinese food manger class.
February 20, 2004 (Routine)
Violations:
- 0820 - Critical Chicken wings and pork hot holding at improper temperatures. Corrected during inspection.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 3020 - Soap was not provided at the hand washing lavatory in the hand sink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0560 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0570 - Wiping cloths improperly stored between use. Corrected during inspection.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
Violations discussed with store manager/metal stem food thermometer and chlorine test strips verified and available during inspection/waiting for Chinese food manger class.
October 20, 2003 (Routine)
Violations:
- 0820 - Critical Chicken wings hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
Prevent cross contamination by separating unwashed fruits and from RTE food. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler. Corrected during inspection.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Corrected during inspection.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0550 - Repeat In-use utensils improperly stored between use. Corrected during inspection.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Reach-in cooler interior.
Clean and sanitize these surfaces for food contact. - 0480 - Repeat Unlabeled food containers. Corrected during inspection.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0200 - Employees wearing jewelry on their arms and hands while preparing food. (Bracelet)
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 3340 - Critical Containers of spray paint and scouring powder are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Floor in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 0790 - Improper methods used to thaw frozen chicken wings. Corrected during inspection.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Discussed violations with the store manager/waiting for Chinese class, interested in sending employee in attending Chinese cfm class/metal stem food thermometer verified and available during inspection.
October 20, 2003 (Routine)
Violations:
- 0820 - Critical Chicken wings hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
Prevent cross contamination by separating unwashed fruits and from RTE food. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler. Corrected during inspection.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Corrected during inspection.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 0550 - Repeat In-use utensils improperly stored between use. Corrected during inspection.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Reach-in cooler interior.
Clean and sanitize these surfaces for food contact. - 0480 - Repeat Unlabeled food containers. Corrected during inspection.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0200 - Employees wearing jewelry on their arms and hands while preparing food. (Bracelet)
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 3340 - Critical Containers of spray paint and scouring powder are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Floor in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 0790 - Improper methods used to thaw frozen chicken wings. Corrected during inspection.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Discussed violations with the store manager/waiting for Chinese class, interested in sending employee in attending Chinese cfm class/metal stem food thermometer verified and available during inspection.
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