- 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:
1. The lid on the small chest freezer is broken. 2. There are nicks in the blade of the cleaver in the back prep area. 3. Condensate in the walk-in cooler is dripping into an open bucket. **Repair these area as soon as possible.
- 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 an accumulation of dust, dirt, grime, and food debris on the ceiling and wall near the stove and on the floor in various places throughout the kitchen. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
1. Observed food worker to handle a contaminated spoon used to scoop raw chicken and then begin to handle clean dishes without washing hands between activities. 2. Observed food worker to crack raw shell eggs and then begin to handle clean dishes without washing hands between activities. **CORRECTION** Food worker was stopped and instructed on when to wash and was observed to wash hands with soap and water before returning to work.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
There is a plastic food container sitting in the bottom of the front hand sink There was a grocery bag of cut leafy greens laying in the back hand sink. No contamination was apparent. See violation 6C above. **CORRECTION** The plastic container was removed. The leafy greens were discarded. Keep hand sinks clear for hand washing at all times.
- 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.
walk-in cooler-- 38-41 F (cabbage, rice, raw beef, curry sauces) prep cooler at cook line-- 40-41 F (rice, tofu) on ice at cook line-- cooked vegetables 41 F, curry sauce 41 F 1-door display cooler at front counter-- 38-40 F (milk, half & half) reach-in, chest, & freezer drawers holding things frozen.
- 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.
cooking temperatures: chicken off stove 198 F; chicken off wok 169 F hot holding temperatures: rice warmer 154 F; peanut sauce in croc pot 139 F
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 50 ppm chlorine detected.
- 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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01/27/2016 | Semi Annual Food | 92 |
- 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 half & half (45 F) and milk (47 F) stored in the 1-door reach-in cooler at the front counter. **CORRECTION** The half & half and milk were immediately discarded. Do not store potentially hazardous foods in this cooler until is capable of holding them at or below 41 F. There were no potentially hazardous foods in the cooler by the end of the inspection.
- 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 spray bottle of pink solution stored on the floor of the cook line. There was no label for the contents. The PIC stated that it was degreaser. **CORRECTION** The bottle was correctly labeled during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(A) *PRIORITY FOUNDATION* Unecessary medicines are in the establishment, specifically:
Observed cold medicine, cough drops, vitamins and a container of prescription medicine stored on the prep table at the cook line. **CORRECTION** The medicines were removed upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed uncovered whole heads of cabbage stored in the walk-in cooler next to the dripping of condensate water. **CORRECTION*** The cabbage was moved upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There was no detectable chlorine in the wiping cloth sanitizer solution. **CORRECTION** The chlorine concentration was adjusted to 50 ppm upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed rice paddle stored in a container of tepid water with a measured internal temperature of 68 F. ** Store utensils in on e of the approved methods noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Observed dishes stored in the mop sink. PIC stated that the dishes are not used. Do not store dishes in this sink.
- 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:
The condenser is leaking into a bucket inside of the walk-in fridge. Please repair.
- 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.
walk-in cooler-- 38-40 F (rice, curry, raw beef, sprouts, cut cabbage) 1-door prep cooler-- 38-41 F (curry, coconut milk, rice, chicken) 1-door reach-in freezers, freezer drawers, and chest freezer holding things frozen.
- 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.
Cooking temperatures: shrimp 155 F. Hot holding temperatures: rice 140 F, peanut sauce 137 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: 100 ppm chlorine in final rinse. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected (see violation 39E).
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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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09/28/2015 | Semi Annual Food | 89 |
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