Reviewed the current employee food handler card status, and the required daily hot and cold holding temperature logs.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled salt container.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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 - Miscellaneous Sources of Contamination (corrected on site)
Observation: The stainless steel prep table top used to prepare raw chicken was not cleaned and sanitized before placing a bowl of cooked ground beef on the table.
Correction: Immediately clean and sanitize the prep table top after preparing raw meats and seafood.
- Cooling Methods (corrected on site) (repeated violation)
Observation: A container of cooked ground beef was covered with a tight seal of Seran wrap while being cooled in the walk-in cooler.
Correction: During the cooling process in the walk-in cooler, place the cooked ground beef in a shallow pan or small container and leave loosely covered so the heat can escape.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Container of partially cooked chicken skewers and the deep fried chicken wings stored in the fryer baskets were being held at room temperature.
Correction: Hot hold these foods at 135°F or above, or store them in the refrigerator below 41 F to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer soy sauce container lids were observed reused for the storage of different types of food.
Correction: The soy sauce buckets can be reused, but discontinue the reuse of the conntainer lids. Provide approved reusable food storage container lids designed for your food storage needs.
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01/11/2016 | Routine | |
Permit renewal issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler. The flour, sugar, and rice bins were left uncovered while not in use.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Reused food buckets are not being lableled with the common name of the stored food.
Correction: Label reused food containers with the common name of the currently stored food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A bag of whole raw onions was observed stored on the walk-in cooler floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling the deep fried foods were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Food Contact Surfaces; Cleanability*
Observation: Reusing cardboard boxes to store egg rolls.
Correction: Do not reuse cardboard containers for secondary food storage. Cardboard is not a cleanable surface.
- Outer Openings; Protected (corrected on site)
Observation: The back door was left ajar while unattended.
Correction: Keep outer doors closed while unattended.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen handsink.
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
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine concentration level in the bleach + water sanitizing solution was too strong. (tested at > 200 ppm).
Correction: Maintain the chlorine concentration level for the bleach + water sanitizing solution between 50 - 200 ppm.
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08/27/2015 | Routine | |
| No violation noted during this evaluation. | 04/16/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person-in-charge was unable to produce documentation to verify that a Certified Food Manager oversees daily kitchen operations.
Correction: The person in charge will obtain the proper documentation for the current Certified Food Manager.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled spice containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Exposed wet wiping cloth located under the cutting board has pieces of raw chicken in the cloth fibers.
Correction: Do not use cloth as a non-skid surface under the cuttingboard. Recommend using the rubber-type mesh shelf liners that are nonabsorbent and easily cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: freezer door handles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The stainless steel table top, cutting board, and meat clever blade being used to chop raw chicken was not being sanitized after being cleaned.
Correction: Clean and sanitize all food contact surfaces of equipment and utensils using the wash, rinse, sanitize, and air dry method.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drain located under the cookline prep refrigeration unit is clogged with food debris.
Correction: Clean the floor drain so it properlly drains.
- Mops - Drying Mops
Observation: Mops and brooms 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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04/13/2015 | Routine | |
| No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
Reviewed the restrictive use of pesticides by employees, and posting a sign stating that the latest health department inspection is available for review upon request. The make unit's thermostat storing the precooked beef and cooked pasta was adjusted to maintain a cold holding temperature < 40 F by the person-in-charge during this inspection. Permit renewal issued.
- Critical: Demonstration of Knowledge*
Observation: Kitchen employees do not possess a valid food handler's card.
Correction: Maintain valid food handler's card for employees who handle/prepare the foods.
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11/03/2014 | Risk Factor | |
Facility clean and organized at time of inspection. Left schedule for food handlers class with CFM. Discussed employee health policy and left information on the updates to the code. Recommended for July Permit.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at was measured at a temperature less than 100°F. Measured at 90F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/26/2014 | Routine | |
Facility clean and organized at time of inspection. Reviewed food handler cards.
No violation noted during this evaluation. | 07/16/2013 | Routine | |
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