All food temperatures taken were internal unless otherwise noted.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Salt, sugar and MSG containers unidentified on cookline
Correction: 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils without handles improperly stored between uses.
Correction: 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 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on walk-in floor of freezer less than 6" above the floor.
>>Meat was uncovered in walk-in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
Cover all food in freezer.
- Thawing (repeated violation)
Observation: Improper methods used to thaw shrimp. Shrimp was thawing incorrectly on counter and in sink.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Egg yoke 54*F, chicken 45*F, beef 47* and shrimp 45*F were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Egg yoke was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, cooked shrimp, fried chicken in the refrigeration units were not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The following equipment was not durable , nonabsorbant, easily cleanable or resistant to pitting.
>>Cardboard box was used to store fried noodles.
>>Menus used to line food containers.
>>Empty egg cartons used to support food containers throughout the facility.
Correction: Replace cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surface of the cut-up containers are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cut-up containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Make table not keeping potentially hazardous food at the correct temperature
>>Torn gasket on walk-in unit
>> Microwave door was damaged and repaired with tape
Correction: Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board on the make table was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>> Spilt food on lids of flour, gravy and rice containers.
>>Soiled gaskets on make table
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Employee failed to wash,rinse and sanitize food equipment before use
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located adjacent to cookline was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cans and equipment preventing its use.
- Lighting, Intensity
Observation: Two set of lights not working in food preparation area.
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning:
>>Floors in cooking area were greasy
>>Ceiling tiles were stained
Correction: 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.
|
09/09/2015 | Routine | |
All food temperatures taken were internal unless otherwise stated
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Salt and sugar containers unidentified
Correction: 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Buckets of sauces and a large bag of sugar were stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken 48*F and beef 46*F were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Various cooked food in the refrigeration unit was not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard and egg cartons were reused for liners and support containers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: Homemade food dispensers are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the dispensers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction:
>>Gaskets torn on walk-in unit
>>Microwave door was damaged and repaired with duct tape
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Filters underneath the exhaust hood were soiled.Grease was dripping from the filters.
>>Exterior of several food containers were soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the back of kitchen was blocked , preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back handsink
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink near the backdoor.
Correction: 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
|
04/28/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Multiple unidentified food containers in kitchen.
>>Food containers identified only in Chinese.
Correction: Label working containers with the common name of its contents in English and Chinese. 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Utensils without handles and utensil handles not stored upright out of the food.
Correction: 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 135°F.
- Thawing
Observation: Improper methods used to thaw chicken. Bag of frozen chicken thawing 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg yolk was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit was not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following nonfood contact surface of the equipment was not corrosion resistant, nonabsorbent, and/or smooth:
>>Empty egg cartons used to support food counters throughout the facility.
>>Soiled cardboard was used as a liner in several places ex walk-in cooler,counter , floor and shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Gasket torn on walk-in unit
>>Microwave door was damaged and repaired with tape.
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment had accumulations of grime and debris:
>>Filters underneath the exhaust hood were dripping grease
>>Multiple gaskets inside refrigeration units were soiled.
>>Exterior of several spice and food containers were soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation:
Employee failed to wash , rinse and sanitize food equipment before use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at back of the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cans preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning :
>>Floors in kitchen and walk-in units
>>Kitchen wall are splattered with food
>>Ceiling tiles are soiled.
Correction: 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Spray bottle of Spectracide bug spray stored in kitchen.
Correction: 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.
|
01/29/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers of curry and mixed seasonings were unlabelled.
Correction: 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensil (bowl) without handles improperly used to serve food.
Correction: Provide handled utensils or containers to dispense food and store handle out of food contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bag of onions stored on the floor of walk-in freezer.
>>Bag of flour stored on the kitchen floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth.
>>Empty egg cartons used to store food containers on top.
>>Cardboard used to line multiple shelves, counters and table bases.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Gasket torn on walk-in unit
>>Microwave door is damaged and repaired with tape.
Correction: Repair all equipment 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 equipment, replace it with one that meets the specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Exhaust hood and filters are dripping grease.
>>Multiple gaskets of refrigeration units are soiled and contain particles of food.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Employee washed vegetable peeler without sanitizing the utensil.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean food equipment was observed stored unprotected underneath hanging clothes drying over the three compartment sink.
Correction: Dry all clothes away from food and food equipment preferably at home or in a designated area away from food contact surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the back is being used for purposes other than washing hands.Empty can and other items stored in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
Several ceiling tiles by the three compartment sink are damaged and water stained
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning
Correction:
>>The floor in the walk-in unit is soiled.
>>The walls of the facility are soiled .(spilt food)
>>Ceiling tiles are soiled.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray cleaners( 2) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Personal items such as medicine and all purpose cleaners were stored with single service boats.
Correction: Store all personal items separate from cleaners to prevent potential contamination of food contact items,equipment,utensils and single service articles
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces concentration greater than 200ppm.
Correction: Utilize only chlorine that meet the requirements 50ppm-100ppm when applying to food contact surfaces.
|
04/21/2014 | Routine | |
All temperatures are internal unless otherwise noted
- Food Storage - Clean and Dry Location
Observation: Food stored on floor of walk in freezer
Correction: Store all food items a minimum of 6 inches off the floor
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line multiple table bases
Correction: Do not use cardboard to line any food/nonfood contact surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Gasket torn walk in fridge
>>Microwave door damaged
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scored
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Hood and hood filters
>>Multiple gaskets
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers stacked wet
Correction: Allow to completely air dry before stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic forks not inverted in display
Correction: Invert plastic utensils to protect from contamination
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Faucet leaking 3 compartment sink
>>Faucet loose back handsink
Correction: Repair
- Indoor Areas - Surface Characteristics
Observation: Multiple ceiling tiles by 3 compartment sink not smooth and easily cleanable
Correction: Replace
- Lighting, Intensity (repeated violation)
Observation: The following areas had insufficient lighting
>>Light out walk in fridge
>>Multiple lights out in kitchen
Correction: Restore to operational
|
04/25/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with owners.
- Utensils - In-Use - Between-Use Storage
Observation: Plastic bowls used for scoops.
Correction: 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 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Paper and cardboard used to line several shelves and containers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks seal/caulking in need of repair
>>3-vat sink damaged
>>prep sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>walk-in fridge gasket torn
>>ice build-up walk-in freezer compressor
>>remove plastic in front of cookline
>>gasket maketable heavily stained
Correction: repair
- Equipment - Cutting Surfaces
Observation: Round cutting boards heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Plastic container cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in fridge
>>large white rice cooker
>>hood
>>racks left of deep fryer
Correction: clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet back by prep sink loose.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: lights out in following areas
>>multiple lights out kitchen
>>lights out hood
Correction: repair/replace
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Thawing
Observation: Food thawing at room temperature.
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 - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking damaged prep sink.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn walk-in fridge
>>ice build-up walk-in freezer compressor
>>multiple fridge freezer gaskets
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic containers edges cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in fridge
>>hood system
Correction: clean
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink by prepsink faucet loose.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: lights out following locations
>>walk-in fridge
>>multiple throughout kitchen
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>ceiling tiles missing above 3-vat
Correction: repair
|
09/21/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Critical: Food - Safe and Unadulterated*
Observation: Fly strip hanging over food prep area
Correction: Remove
- Critical: Package Integrity* (corrected on site)
Observation: Multiple canned goods dented
Correction: Separate/discard
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on floor of walk in freezer
Correction: Store food at least 6 inches off of floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shelled eggs holding at 55*F
Correction: Discard
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Rice for which time not temperature used as public health control not labeled
Correction: Label
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following were found to be corrosive in nature
>>Cardboard used to line multiple table bases
>>Towel used to line precooked chicken
Correction: Cardboard and towels are not approved for food contact or food contact surfaces
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in fridge gasket torn
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Old labels on plastic containers
>>Hood filter
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal food containers stacked wet
Correction: Allow to completely air dry before stacking
- Plumbing System Maintained in Good Repair
Observation: Faucet loose handsink by broiler
Correction: Repair
- Outer Openings - Protected
Observation: Front door propped open
Correction: Do not prop outer openings open as this allows entry of insects and other pests
- Lighting, Intensity (repeated violation)
Observation: The following areas had poor lighting
>>Kitchen-lights out
>>Walk in fridge-lights out
>>Hood-light out
Correction: Restore to operational
|
06/12/2012 | Routine | |
All temperatures are internal unless otherwise noted
Health permit issued at time of inspection
- Person in Charge
Observation: There is no Hampton Certified Food Manager
Correction: Upon completion of course and receipt of the certificate, register certificate with this office.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored over shrimp in walk in
Correction: 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.
- Utensils - In-Use - Between-Use Storage
Observation: Plastic food containers used for dispensing sugar/salt
Correction: Provide scoop with handle
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Food Storage - Clean and Dry Location
Observation: Food stored on floor of walk in freezer
Correction: Store all food product a minimum of 6 inches off of floor
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken and beef held at 48*F
Correction: Cold hold all potentially hazardous foods at or below 41*F. Relocate items to unit that holds at 41*F or below
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Newspaper used to line food containers
Correction: Do not use absorbent material to store food on
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulk handsink right of Frigidaire freezer moldy
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found in poor repair
>>Compressor leaking walk in refrigerator
>>Gasket heavily stained walk in refrigerator
>>Gasket moldy/stained walk in freezer door
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic food container observed melted
Correction: Replace
- Non-Food Contact Surfaces
Observation: The following were found to be dirty:
>>Gasket Frigidaire freezer
>>Racks walk in fridge
>>Top of broiler
>>Old labels found on plastic containers
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers stacked wet
Correction: Allow to fully air dry before stacking
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory right of Frigidaire freezer
Correction: 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
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the following areas
>>Walk in fridge
>>Hood
Correction: Replace light bulbs
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/01/2012 | Routine | |
This inspection will act as a temporary permit and will expire 2/27/12. At that point another inspection will be conducted and if able a yearly permit issued
- Critical: Demonstration of Knowledge*
Observation: facility does not have a Certified Food Manager
Correction: Information given must take class and register certificate with Hampton Health Department
- Temperature Measuring Devices (corrected on site)
Observation: Digital food thermometer needed
Correction: Provide
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking damaged all handsinks, 3 compartment sink and prep sink
Correction: reseal/caulk
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket torn walk in
Correction: Replace
- Lighting, Intensity
Observation: Light out walk in fridge
Correction: Restore
- Lighting, Intensity
Observation: Light out kitchen
Correction: Restore
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01/25/2012 | Routine | |
Restaurant representatives - add corrected or new information about Stir Fry Carry Out Restaurant, 3923 Kecoughtan Rd., Hampton, VA 23669 »