- 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 raw pork, chicken, beef, and leafy greens stored on top and inside the True 2-door prep-top cooler closets to the food prep sink holding temperatures between 50 and 55°F. Per operator this unit had been down since yesterday and will be fixed this week. CORRECTION: As per PIC, the foods stored in this inoperable cooler unit were put out only 30 minutes prior to EHS checking temperatures. There was containers of ice inside the unit, but the products mentioned above were not on the ice. All PHF's were placed on ice-baths. I recommend placing all these foods and all other PHF's on ice until the unit is fixed and properly working. Please ensure facility continues to change ice as needed throughout the day.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
1) Observed opened bulk bags of rice, panko, bread crumbs, and sugar with scoopers inside of them stored in the dry storage area of facility. 2) Observed bags of dried goods stored on the floor of the dry storage area of facility. Please ensure all opened bulk food items are stored in a container with lid so as to avoid splash, dust, or contamination. Please ensure all foods are stored at least 6 inches off the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed True 2-door prep-top cooler next to the food prep sink not working correctly and was inoperable. Per PIC it had been down since yesterday and there was a service call made for unit to be fixed sometime this week. Please ensure all equipment is properly working.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed wet and dried grease accumulated beneath the kitchen grill and griddle. Please increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.16 Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
Observed ventilation system on the ceiling of kitchen duct taped with flattened cardboard boxes. Please ensure facility floors, walls, and ceiling covering materials are easily cleanable. Be cautious of the potential fire dangers with having duct tape and cardboard covering the ceiling ventilation system.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.113 Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
Observed several maintenance tools (screwdrivers, nuts, bolts, saws, etc.) stored above opened boxes of nuts in the dry storage area of facility. Please read below.
- 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.
True prep-line cooler (closets to food prep sink): Inoperable, holding raw chicken and meat products between 50 and 55°F (See violations). True prep-line cooler (closets to dishwasher area): Cooked pork slices at 40°F. Walk-in cooler: Raw chicken 37°F and raw beef 39°F. Walk-in freezer: All food items frozen. True display cooler at wait area: Ambient air 35°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.
White rice cooker hot holding: Fried rice at 188°F. Small colored rice cooker hot holding: White rice at 200°F. Hot holding unit in wait station: Egg flour soup at 199°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. Sanitizer bucket in wait station at 100 ppm chlorine. Test strips and thermometers 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.'
- Information: Notes/Recommendations:
Please have all employees increase handwashing at facility. Especially before and after handling raw meat products.
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03/16/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed sanitizer bucket at wait area to have a chlorine concentration above 200 ppm per test strips. CORRECTION: Operator immediatley lowered concentration to 50 ppm chlorine.
- Rule Violation and Requirement:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed a working container with a fluorescent green liquid unlabeled under dishwasher adjacent to grease trap. CORRECTION: Operator immediatley labeled working container.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed frozen beef chunks in plastic bags stored on the floor of the walk-in freezer. Please ensure all food is off the ground at least six inches.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.16 Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
Observed ventilation system on the ceiling of kitchen held up with duct tape. Please ensure facility floors, walls, and ceiling covering materials are easily cleanable. Be cautious of potential dangers with having duct tape holding a ceiling ventilation system.
- 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.
True prep-line cooler: Breaded cooked shrimp 39°F. True prep-line cooler 2: Raw chicken 38°F. Walk-in cooler: Raw chicken 37°F, raw beef 39°F. Walk-in freezer: All food items frozen. True display cooler at wait area: Ambient air 30°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.
Pork fried rice in rice cooker: 167°F. Soup hot holding unit: Egg flour soup 180°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 50 ppm chlorine and 142°F.
- 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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10/06/2015 | Semi Annual Food | 92 |
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