Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over vegetables in walk in cooler.
Correction: Store eggs under or separated from vegetables.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Open bags of bulk foods (cornstarch, flour, etc).
Correction: Keep bags closed or transfer foods to containers with lids.
- Non-Food Contact Surfaces
Observation: Racks in walk in cooler need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: No soap at dishwasher hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
- Hand Drying Provision
Observation: No towels at dishwasher hand sink.
Correction: Provide towels.
- Physical Facilities in Good Repair
Observation: Observed a couple hood lights out.
Correction: Repair or replace so all overhead lights are working.
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12/17/2015 | Routine | |
Employee drinks must have a lid and straw.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee talk on phone then change gloves without washing hands.
Correction: Employees must wash hands after talking on the phone, touching body parts or clothes, or when changing tasks.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw chicken then fail to wash hands and change gloves before handling ready to eat food (cucumbers, rice).
Correction: Employees must change gloves and wash hands between handling raw and ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed slightly elevated temperatures inside larger prep unit (tofu at 45F, sliced tomato on top of cold wells at 60F).
Correction: Maintain equipment to hold TCS food at <41F.
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08/20/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to wash hands after talking/using phone and after eating.
Correction: Employees must wash hands upon returning to work.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees observed eating upon entering the kitchen, open drinks on work tables observed.
Correction: Employees may only eat in designated areas. Drinks must have a lid and straw.
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03/23/2015 | Risk Factor | |
Ok for permit.
- Thawing
Observation: Chicken improperly thawing in standing water on counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed fan guards in walk in cooler in need of cleaning (dusty).
Correction: Clean regularly.
- Handwashing - Using a Handwashing Lavatory
Observation: Hand sink at the dishwasher was blocked for use with trays/wares.
Correction: Keep all hand sinks clear for use at all times.
- Refuse - Covering Receptacles
Observation: Dumpster lids are missing/open.
Correction: Keep dumpster closed.
- Hand Drying Provision
Observation: No towels at the dishwasher area hand sink.
Correction: Provide paper towels at all hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at cook line in need of cleaning.
Correction: Clean thoroughly and regularly.
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12/05/2014 | Routine | |
No violations noted.
No violation noted during this evaluation. | 08/07/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed shelled eggs being stored above produce/cucumbers.
Correction: Store eggs separate from/below produce. Eggs were moved.
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04/10/2014 | Risk Factor | |
No critical violations noted.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths on the counters (cook line).
Correction: Store cloths in a sanitizing solution in between uses.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting board on the cook line.
Correction: Resurface the cutting board/replace the scarred board.
- Lighting, Intensity (repeated violation)
Observation: Observed 37.63 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting. Observed 5.1 foot candles of lighting in the walk-in vault
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed a dirty wall behind the grill. Observed a dirty flooring around the cook line equipment.
Correction: Clean the wall. Clean the flooring.
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11/21/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw eggs above produce in the walk-in vault.
Correction: Store eggs below cooked foods/produce.
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04/02/2013 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: Observed the utensil used to dispense rice is being stored in a container of room temperature water.
Correction: Store utensils in cold water 41 degrees or below, in hot water 135 degrees or above, or directly in food with the handle upward.
- Thawing
Observation: Observed shrimp being thawed in standing water.
Correction: Thaw foods in cold running water 70 degrees or below, in the microwave, or the refrigeration unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed 2 veggie slicers in the wall rack that are soiled with dried, encrusted food debris.
Correction: Wash, rinse, sanitize equipment prior to storage.
- Lighting, Intensity
Observation: Observed 36.40 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles.
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12/11/2012 | Routine | |
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