- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
1.) Observed raw shell eggs in a prep top insert with shredded cabage. 2.) Observed raw meat such a shrimp and squid over raw vegetables. 3.) Observed raw meats in the walk in co mingled with chicken above beef, pork and vegetables. Beef also above pork. Ensure raw meats are properly stored. CORRECTION: Rearranged during the inspection. ** Temperature sticker provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the fan blowing on the peking duck covered in dust. Ensure that this is kept free so it does not contaminate the food. CORRECTION: Employees turned off can until it could be cleaned.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed the facility with duck hanging out of temperature control at 112 F and not properly time marked. Also observed pork at 86 F and no properly marked. CORRECTION: The operator stated that they had been out for less then an hour. Marked during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed duck thawing at room temperature under and in the prep sink in standing water. Ensure potentially hazardous foods are thawed properly.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed cardboard being used as a shelf liner throughout the facility. This is not easily cleanable and must be removed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Observed the facility without test strips to test their sanitizer. Obtain.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed a build up of food debris and residue in the dry storage area and in throughout the kitchen. Increase cleaning frequency.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Prep Top: 40 F Walk-In: 38 F Walk-In Freezer: Frozen Freezer: Frozen Front Coolers: 39 F, 40 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Soup 155 F Rice 180 F Rice 178 F
- Information: Dishwashing Methods:
Dishwashing machine 118 F with 50 ppm Chlorine. Test strips available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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12/02/2015 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed cooked pork, beef and chicken out of temperature at 74 F. The operator stated that it was make at 2 pm. The facility uses time marking for one of the foods but it was not marked at time of the inspection. CORRECTION: The pork was properly marked during the inspection. Chicken and Beef were relocated to a cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed the facility thawing raw chicken in standing water and on a shelf at room temperature. Ensure potentially hazardous foods are thawed in the cooler or under running water in the prep sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed utensils stored in 80 F water during the inspection. Ensure utensils are stored in water that is 41 F and below or 135 F and above. Observed a bowl used as a scoop in the rice cooker. Ensure scoops have handles.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed soiled cardboard being used as a shelf liner throughout the facility. Ensure shelf liners are easily cleanable and cardboard is disposed of routinely.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.12(A) *PRIORITY* A cross connection exists between the drinking water system and a nondrinking water or unknown water system, specifically:
Observed the facility thawing chicken in the dirrectly connect 3 comp sink. Ensure chicken is thawed in the indirrectly connected prep sink. CORRECTION: Chicken was removed from sink during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee beverages with a handle and no lid. Ensure all employee beverages have a lid and a straw or a lid and a handle. CORRECTION: Discarded.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Prep Top: 41 F Walk-In: 37 F Walk-In Freezer: Frozen Freezer: Frozen Bar Cooler: 37 F Bar Cooler: 41 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Rice cookers: above 135 F
- Information: Dishwashing Methods:
120 F with 50 ppm Chlorine. Test strips available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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06/08/2015 | Semi Annual Food | 87 |
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