Asian Buffet, 44763 Five Mile Rd., Plymouth, MI 48170 - inspection findings and violations

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Business Info

Restaurant name: ASIAN BUFFET
Address: 44763 Five Mile Rd., Plymouth, MI 48170
Permit #: 042924
Non-smoking facility: No
Last inspection: 02/26/2015
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Inspection findings

Inspection date

Type
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    COOKED CHICKEN OBSERVED COOLING WITH EMPLOYEES SURE OF TIME PARAMETERS AND REQUIREMENTS. ALL FOODS SHALL BE PROPERLY COOKED AND STAFF PROPERLY TRAINED. COOL FOOD ND TRAIN STAFF ON REQUIREMENTS/PARAMETERS OF COOLING SAFETY MEASURES IMMEDIATELY., CORRECTED VIA EDUCATION. EMPLOYEES NOW AWARE OF COOLING REQUIREMENTS AND CHICKEN PROPERLY COOLED DURING INSPECTION.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    ENTIRE FACILITY WALLS AND FLOORS-ESPECIALLY AT COOKLINE FLOOR AREA-ARE UNCLEAN. ALL FACILITIES SHALL BE IN CLEAN CONDITION. INCREASE CLEANING FREQUENCY IMMEDIATELY. ITEM TO BE RECHECKED NEXT ROUTINE INSPECTION.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cooking and Baking Equipment
    Items:
    Microwave oven door seals and cavities
    Locations:
    interior
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
 02/26/2015Routine
  • Critical: Characteristics
    Comment:
    Observed at time of inspection food is no longer stored in grocery bags. Corrected.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Handwashing Sink, Installation
    Comment:
    Observed at time of inspection hot water provided to hand sink of 100 F. Corrected.
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
 11/06/2014Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    Observed at time of inspection food in freezer stored in grocery bags. Food must be stored in a food safe container. Correct by storing food in food grade containers. Correct immediately a follow up will occur in about 10 days.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Observed at time of inspection hand wash sink at left pop machine from the front door is providing water at a maximum of 75 F. correct by providing hot water of 100 F. Correct immediately a follow up will occur in about 10 days.
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed at time of inspection in kitchen warmer egg drop soup at 110 F. Soup had been out of temperature for one hour. Corrected at time of inspection soup re heated to 165 F and held at 135 f or above. Corrected.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection filters in hood have a build up of grease. Correct by cleaning. A follow up will occur at the next routine inspection.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
09/30/2014Routine
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    ,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    ,
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
09/22/2014Routine
  • Critical: Food-Contact Surfaces
    Comment:
    OBSERVED AT TIME OF INSPECTION CAN OPENER BLADE WAS REPLACED. CORRECTED.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
 04/15/2014Follow-up
  • Critical: Food-Contact Surfaces
    Items:
    Food-contact surface(s)
    Locations:
    can opener(s)
    Problems:
    In poor repair Chipped
    Corrections:
    Repair/replace.
    Comment:
    Observed can opener blade is chipped and needs replacement. Correct by replacing blade. Correct as soon as possible a follow up will occur in about 10 days. Correct immediately. ,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    Observed at time of inspection raw chicken and raw bacon wrapped around raw shrimp stored above cooked chicken in reach in cooler. Corrected at time of inspection raw food was moved beneath cooked food. This is a repeat violation fill out provided risk control plan and submit within 10 days. Corrected.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk in freezer(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed boxes and pans of food stored on the floor of walk in freezer corrected at time of inspection food moved at least 6 in off the ground. Corrected.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
 03/25/2014Routine
No violation noted during this evaluation. 10/28/2013Follow-up
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DIHWASHER IS NOT DISPENSING 50-100PPM REPAIR TO DISPENSE SANITIZER AS REQUIRED
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    RAW ANIMAL FOODS WERE MIXED WITH OTHWER FOODS STORE RAW ANIMAL FOODS ON BOTTOM SHELF
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 09/23/2013Routine
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    NO SANITIZER DETECTED DURING DISHWASHING.......OPERTOR PRIMED LINE AND CORRECTED PROBLEM AT VISIT ENSURE DISWASHER IS DISPENSING 50-100PPM DAILY BEFORE USING TO SANITIZE EQUIPMENT.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    STORE RAW CHICKEN ON BOTTOM SHELF.......RAW CHICKEN OBSERVED STORED OVER RAW PORK.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 09/16/2013Routine
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    Raw salmon tray was placed above the vegetables. Store ready to eat or cooked food above the raw meats to prevent cross contamination. The operator moved the fish to the bottom and the violation was corrected at the time of inspection by education.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system exhaust air ducts
    Problems:
    Creates public health hazard or nuisance
    Corrections:
    Discontinue use and relocate.
    Comment:
    The hood filters are soiled. To prevent health hazards and fire accidents, keep the filters clean.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
 09/06/2012Routine
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    EGG ROLLS IN THE WALK IN COOLER WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED WITH IN 24 HOURS OF PREPARATION. INCLUDING THE PREPARATION DATE MAXIMUM OF 7 DAYS ARE ALLOWED TO KEEP UNDER 41F. AFTER 7 DAYS DISCARD THEM BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE EMPLOYEE MARKED THE TUBS WITH PREPARATION DATE AND THE VIOLATION WAS CORRECTED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 03/07/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    THE COOLER WAS AT 37.2F AND THE PORK DUMPLINGS WERE AT 38.4F. THE COOLER WAS CHARGED WITH THE REFRIGERANT. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 09/21/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The 3 door in rail cooler in the kitchen was at 49f and the chicken was at 45.2f. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if the phf is stored in the temperature danger zone for long time (4 hours). Discard all the phf items that are above 41 and stored for more than 4 hours. A follow up inspection will be conducted with in 10 days. A risk control form was provided to the operator.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
 09/13/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    1. THE WALK IN COOLER WAS AT 39F AND THE PORK WAS AT 41F, CREAM CHEESE WAS AT 40.7F. IT WAS CHARGED WITH REFRIGERANT. VIOLATION HAD BEEN CORRECTED. 2. THE SUSHI COOLER WAS AT 38F AND THE CREAM CHEESE WAS AT 38.3F. THE FAN WAS REPAIRED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    THE EGG ROLLS IN THE WALK IN COOLER WERE DATE MARKED WITH THE PREPARATION DATES AND THE VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Time as a Public Health Contro
    Comment:
    WRITTEN PROCEDURE IS AVAILABLE THE OPERATOR HAS STARTED MARKING THE TIME AND TEMPERATURES. VIOLATIONS HAD BEEN CORRECTED.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
03/14/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    REPAIR THE FOLLOWING COOLERS. 1.THE WALK IN COOLER WAS AT 44F AND THE CHEESE WAS AT 43.7F AND THE PORK WAS AT 443.5F. THE POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TO COMPENSATE FOR THE FREQUENT OPENINGS SET THE COOLER AT 37 OR 38F. DISCARD ANY PHF THAT ARE STORED FOR MORE THAN 4 HOURS AND ABOVE 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2.THE SUSHI COOLER WAS AT 55F AND THE SHRIMP WAS AT 61F AND THE CREAM CHEESE WAS AT 55F. BOTH ITEMS WERE DISCARDED. AFTER HALF HOUR THE COOLER WAS AT 40F. THE OPERATOR SAID DURING THE LUNCH TIME THE DOORS WERE KEPT OPEN. MAKE SURE THE PHF IS STORED UNDER 41F. A FOLLOW UP INSPECTION WILL BE DONE WITH IN 10 DAYS. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    THE EGG ROLLS IN THE WALK IN COOLER WERE NOT DATE MARKED. READY TO EAT, POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. INCLUDING THE PREPARATION DATE THE MAXIMUM NUMBER OF DAYS THEY CAN BE STORED ARE 7 DAYS. AFTER 7 DAYS DISCARD THEM. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION AFTER MARKING PREPARATION DATE. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    No written procedures
    Corrections:
    Written procedures shall be made available upon request.
    Comment:
    NO WRITTEN PROCEDURE IS AVAILABLE. PREPARE THE WRITTEN PROCEDURE AND MAINTAIN THE RECORDS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Exposed,unused, not removed from table when customers seated
    Corrections:
    Remove from table when customer is seated.
    Comment:
    THE PRESET SILVER WARE IS EXPOSED. COVER THE EATING PORTION TO PREVENT POSSIBLE CONTAMINATION.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
 03/04/2011Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed large container of sweet & sour sauce stored next to stacked cases of raw poultry. Correction made: Observed container of sweet & sour sauce relocated to the ready to eat storage shelf.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    walk in freezer floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    i.) OBSERVED EXCESSIVE EMBEDDED DIRT, GREASE AND FOOD RESIDUE BUILD UP ON THE FLOOR OF THE WALK-IN FREEZER. THOROUGHLY CLEAN AND SANITIZED THESE SURFACES WITH INCREASE FREQUENCY TO PRECLUDE FUTURE ACCUMULATION. ii.) OBSERVED EXCESSIVE GREASE ACCUMULATION ON THE SIDE AND UNDER THE DEEP FRYER. THOROUGHLY CLEAN AND SANITIZED THESE SURFACES WITH INCREASE FREQUENCY TO PRECLUDE FUTURE ACCUMULATION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Covering receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED OUTSIDE DUMPSTER LIDS OPENED. CORRECTION MADE: OBSERVED CITED LID CLOSED TO TRASH DUMPSTER.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT KNOW MINIMUM INTERNAL FOOD TEMPERATURES AND TIME NECESSARY FOR COOKED FOOD. CORRECTION MADE: THE OWNER HAS INSTRUCTED THE EMPLOYEES PRESENT TO HEAT THE POTENTIALLY HAZARDOUS FOODS TO A MINIMAL INTERNAL TEMPERATURES FOR AT LEAST 15 SECONDS @ 145*F FOR WHOLE MUSCLE
    General violation description:
    2-103.11 - BEEF, PORK @ 155*F FOR GROUND OR THIN SLICED BEEF, PORK @ 165*F FOR POULTRY AND FOR REHEATING FOODS. CORRECTION MADE: THE OWNER HAS INSTRUCTED THE FOOD EMPLOYEES HOW AND WHEN TO USE THE STAB TYPE FOOD THERMOMETER TO ASSURE THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIREMENTS ARE BEING MET AS A SAFE FOOD PRACTICE. THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE ON HOW TO CALIBRATE A STAB TYPE FOOD THERMOMETER. CORRECTION MADE: THE OWNER HAS INSTRUCTED THE FOOD EMPLOYEES TO CALIBRATE A STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH.
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) Employee
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 10/04/2010Routine Inspection
  • Critical: Characteristics
    Comment:
    No unapproved storage materials in facility. Violation corrected.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Cooling
    Comment:
    Cooling practices have been refined. Staff have been trained to use rapid cooling methods. Observed cooked and cooled chicken at 41F in display cooler. Violation corrected.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
 04/01/2010Follow-up

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