Cathay House, 3781 Dix, Lincoln Park, MI 48146 - inspection findings and violations

Business Info

Restaurant name: CATHAY HOUSE
Address: 3781 Dix, Lincoln Park, MI 48146
Permit #: 031305
Non-smoking facility: No
Last inspection: 06/08/2015

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Inspection findings	Inspection date	Type
Critical: Backflow Prevention Device, Wh Comment: Observed no hose on mop sink downstairs. Corrected General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Clean Condition Comment: Observed hands in clean condition. Corrected General violation description: 2-301.11 - FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean. Critical: Cleaning Procedure Comment: Observed proper hand washing at correct times. Corrected General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Consumption of Animal Foods th Comment: Manager stated than take out menus are at printers for proper consumer advisory. Corrected General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Hand Drying Provision Comment: Observed paper towels at all hand sinks. Corrected General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Cleanser, Availabi Comment: Observed soap at all hand sinks. Corrected 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) Critical: Package Integrity Comment: Observed no dented food cans. Corrected General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Packaged and Unpackaged Food - Comment: Observed no cross contamination in coolers and freezers. Observed eggs stored correctly. 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 Critical: Potentially Hazardous Food (Ti Comment: Observed lettuce and other food help in coolers under 41 degrees. No potentially hazardous food left out on counters. 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: Potentially Hazardous Food (Ti Comment: Observed white rice stored above 135 degrees. 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: Preventing Contamination from Comment: Observed gloves used for ready to eat foods. Corrected General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Toilet Tissue, Availability Comment: Observed toilet paper in all bathrooms. Corrected General violation description: 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf) Critical: Using a Handwashing Sink Comment: Observed all hand sinks accessible. Corrected General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: When to Wash Comment: Observed hand washing when hands are soiled. Corrected General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: Where to Wash Comment: Observed hand sinks used to wash hands. Corrected General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Cutting Surfaces Comment: Observed no damaged or excessively grooved cutting boards. Corrected General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Effectiveness Comment: Observed hats worn when preparing food. Corrected General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Food Storage Containers, Ident Comment: Observed bulk food bins labeled. Corrected General violation description: 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.	06/08/2015	Follow-up
Critical: Backflow Prevention Device, Wh Items: Backflow prevention backflow/backsiphonage device vacuum breaker Problems: Not provided Corrections: Provide. Comment: Observed no atmospheric vacuum breaker (avb) on hose thread on downstairs mop sink. Provide avb on hose thread to mop sink. Correct immediately, General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Clean Condition Items: Employee(s) Problems: With soiled/contaminated hands/arms Corrections: Hands/arms shall be washed with soap and hot water at handsink. Comment: Observed employee wiping hands in apron after touching raw chicken then drying hands with same apron after washing them in a bucket on cook line. Hands must be maintained in clean condition. Do not wipe on shield apron. Train employees on proper hygiene practices. Correct immediately, General violation description: 2-301.11 - FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean. Critical: Cleaning Procedure Items: Employee(s) Problems: Improperly washed hands Rinsed hands only Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. Comment: a. Observed employee washing hands for less than 20 seconds with no soap at hand sink. b. Observed employee washing hands in a bucket on cook line. Employees must wash hand for at least 20 seconds with soap then dry hands with paper towels in a hand sink. Correct immediately, General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Consumption of Animal Foods th Items: Menu advisories for raw or undercooked food(s)/ingredient(s) meat Problems: Not provided Corrections: Provide. Comment: Observed no consumer advisory on carry out menus for steaks. Owner states that steaks are cooked to order. Provide consumer advisory on carry menu informing consumers of the increased risk of consuming under cooked meat. Correct immediately, General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: Observed no paper towels at 4 of 5 hand sinks in kitchen. No paper towels in large and small bathroom downstairs. All hand washing sinks must have paper towels at all times. Provide paper towels to hand sinks. Hand washing sinks must have paper towels at all times. Correct immediately, General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Cleanser, Availabi Items: Soap at handsink Problems: Not provided Corrections: Provide. Comment: Observed no soap at men's large restroom downstiars, small unisex restroom downstiars, and at 5 hand sinks in kithcen. All hand washing sinks must have soap at all times. Correct immediately, 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) Critical: Package Integrity Items: Food package(s) Cans Problems: Dented, dented on seam or swollen Corrections: Discard. Comment: Observed over 3 food cans (pineapple and other food cans) severely dented on the seam. Discard. Monitor food cans for dents. Food cans can not be dented on the seams. Correct immediately, General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Packaged and Unpackaged Food - Items: Raw animal food(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: a. Observed cracked eggs stored with good eggs in egg carton on cook line. Do not store cracked eggs with good eggs. b. Observed eggs stored above ready to eat foods in walk in cooler. Store below and away from ready to eat foods. c. Observed raw fish and raw chicken stored over and next to ready to eat celery and wonton soup in walk in cooler. Store raw fish and raw chicken below and away from ready to eat foods. d. Observed raw chicken and raw beef not in original packages. intermingled with ready to eat foods in walk in cooler. Store according to proper hierarchy. Raw beef should be above raw chicken. These items must be below ready to eat food. Correct these cross contamination issues. Correct immediately, 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 Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Observed lettuce at 75 degrees in bowl at wait station area. cut lettuce at 63 degrees in bowl on cook line, veggie and pork pot stickers at 47 degrees in bag on top level of 2 door cook line prep cooler, tomatoes at 47 degrees held on counter at cook line, eggs in carton layer at 70 degrees on cook line, egg rolls held at room temperature and observed bag of bean sprouts held at room temperature at 56 degrees. Discard these items. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately, 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: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: Observed white rice stored at 111 degrees in pan on cook line. Discard. Potentially hazardous foods must be held at or above 135 degrees at all times. Correct immediately, 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: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: Observed employees handling ready to eat foods such as cut lettuce, cooked chicken and egg rolls with bare hands. Employees must use tongs, gloves, or deli tissue when handling ready to eat foods. Correct immediately, General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Toilet Tissue, Availability Items: Toilet paper at toilet in restroom Problems: Not provided Corrections: Provide. Comment: Observed no toilet paper in men's restroom downstairs. Provide toilet paper for this restroom. Correct immediately, General violation description: 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf) Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not accessible Corrections: Handwashing sinks are to be accessible for use at all times Comment: Observed food bins stored in front of hand sink of left side of cook line and milk crates stored in front of hand sink on right side of cook line. Hand sinks must be fully accessible at all times. Do not store items in front of hand sinks. Correct immediately, General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: Observed both cook line hand sinks bone dry. Hands must be washed when soiled. Train employees to wash hands when soiled. Correct immediately, General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: Where to Wash Items: Employee washed/rinsed hands Comment: Observed employee washing hands in a bucket on cook line after handling raw marinated chicken. No soap or paper towels used. Hands were dried on apron. Employee then touched cooked chicken with hands. Discard this chicken immediately. Hands must be washed in a hand sink for at last 20 seconds with soap and paper towels. Do NOT use a bucket with water to wash hands. Correct immediately , General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Cleaning, Frequency and Restri Items: Physical facilities/structures fan(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: Observed walk in freezer fans, walls, condenser and floor with excess ice on it. Clean up the walk in freezer of excess ice and fix any leak if applicable. Physical facilities must be clean. Correct immediately 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. Cutting Surfaces Items: Cutting surface(s) cutting board(s) Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: Observed three white cutting boards in prep area with excess grooves. Cutting boards must not be deeply grooved. Resurface or replace these cutting boards. Correct immediately, General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Effectiveness Items: Hair restraint hat Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: Observed an employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately, General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Equipment, Food-Contact Surfac Items: Non-food contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: Observed mounter can opener metal parts, outside of food bins and mixer unit with excess food debris on it. Observed top of cook line oven soiled. Clean and sanitize these areas. Non food contact surfaces must be clean and sanitized. Correct immediately 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 Food Storage Containers, Ident Items: Food item(s) Problems: Not identified Corrections: Label containers with common name. Comment: Observed 3 large bulk food bins (flour etc) not labeled. Label all bulk food bins. No descript food must be labeled. Correct immediately, General violation description: 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: a. Observed food scoops found with handle in food in flour and food bins. Store clean with handle straight up or outside of food bins. b. Observed rice fork and bowl stored in standing water on cook line. Do not store utensils in standing water. c. Observed 3 knives stored in between walk in cooler and prep table on cook line. Do not store utensils in between equipment. Not a clean surface. Store in a clean manner. Correct immediately General violation description: 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Observed over 3 wet rags stored on counters in kitchen. Store in between use wet rags in 50 - 100 ppm chlorine. Correct immediately General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	05/22/2015	Routine
Equipment, Food-Contact Surfac Items: Non-food contact surface(s) Locations: Ice machine(s) Problems: Soiled Corrections: Keep clean. 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 Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Locations: Beverage gun holder(s) Problems: Soiled Corrections: Keep clean. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.	11/14/2014	Routine
Critical: Handwashing Sink, Installation Comment: CORRECTED. HAND WASH SINK IN DISH WASH AREA HAS HOT WATER WITH TEMPS AT 100F AND ABOVE. FAUCET HANDLE HAS ALSO BEEN REPAIRED. 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.	06/12/2014	Follow-up
Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided Corrections: Provide. Comment: PAPER TOWEL AT THE HAND WASH SINK LOCATED IN THE DISH WASH MACHINE AREA DID NOT HAVE PAPER TOWEL., , CORRECTED. , , , CORRECTED BY PROVIDING PAPER TOWEL. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONTARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Sink, Installation Items: Handwashing facility Problems: Lack of hot water Corrections: Provide hot water. Comment: HAND WASH SINK IN THE DISH WASHING MACHINE AREA DOES NOT HAVE HOT WATER. THE COLD WATER FAUCET KNOB IS ALSO MISSING. REPAIR. FOLLOW UP 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: Package Integrity Items: Food package(s) Cans Problems: Dented, dented on seam or swollen Corrections: Discard. Comment: OBSERVED DENTED CAN OF WHOLE BABY CORN ON THE SIDE. , CORRECTED BY OPERATOR MOVING THE CAN AWAY FROM THE DRY STORAGE AREA SO THAT CREDIT CAN BE RECEIVED FOR THE CAN FROM SYSCO, THE SUPPLIER. General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Packaged and Unpackaged Food - Items: Raw animal product(s) Problems: Not separated from each other Corrections: Keep separate. Comment: IN THE WALK IN COOLER TUB OF RAW CHICKEN WAS OVER RAW BEEF. IN THE REACH IN COOLER PAN OF RAW CHICKEN OVER PAN OF RAW BEEF. , CORRECTED BY OPERATOR MOVING THE CHICKEN IN THE WALK IN COOLER TO ANOTHER BOTTOM RACK. AND THE REACH IN COOLER THE PAN OF RAW CHICKEN WAS MOVED TO THE BOTTOM AND PAN OF RAW BEEF WAS PLACED ON THE TOP RACK. 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 Repairing Items: Physical facilities Locations: Vent hood(s) and Filters Problems: In poor repair Corrections: Repair/replace. Comment: OBSERVED A SPACE MORE THAT AN 1" WIDE WITHIN THE FILTERS. FILTERS HAVE TO BE FIT PROPERLY IN ORDER TO OPERATE EFFICIENTLY. REPAIR.;PHYSICAL FACILITIES shall be maintained in good repair. General violation description: 6-501.11 - Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) in ladies restroom Problems: Not provided Corrections: Provide. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.	05/15/2014	Routine
Critical: Capacity Comment: CORRECTED - OBSERVED WRITING ON HOT WATER HEATER UNDER THE TAG STATING THE TWO ELEMENTS HAVE BEEN WIRED TOGETHER TO PROVIDE 9KW. General violation description: 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Critical: Conveying Sewage Comment: CORRECTED BY INSTALLING DRAIN LINES FOR POP GUNS AT THE BAR. THE POP DISPENSER/ICE BIN MACHINE HAS BEEN REMOVED FROM THE FACILITY. General violation description: 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. Critical: Equipment, Food-Contact Surfac Comment: CORRECTED BY CLEANING AND SANITIZING ALL FOOD CONTACT SURFACES AND EQUIPMENT. 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 Critical: Hand Drying Provision Comment: CORRECTED BY PROVIDING PAPER TOWEL AT ALL HANDWASH SINKS. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Temperature Measuring Devices Comment: CORRECTED BY PROVIDING THERMOMETERS IN ALL COOLERS. General violation description: 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf) Contents of the Plans and Spec Comment: CORRECTED: A NEW SET OF EQUIPMENT PLANS SHOWING FACILITY "AS BUILT" HAS BEEN PROVIDED. SPECIFICATION SHEETS FOR DISHMACHINE AND SALAMANDER HAVE BEEN PROVIDED. A SIGNED COPY OF THE VENTILATION APPROVAL FORM HAS BEEN PROVIDED. A GREASE BIN HAS BEEN PROVIDED AND IS STORED ON ASPHALT PARKING LOT ACROSS THE STREET FROM THE FACILITY. General violation description: 8-201.12 - The plans and specifications for a food establishment, including a food establishment specified under # 8-201.13, shall include, as required by the regulatory authority based on the type of operation, type of food preparation, and foods prepared, the following information to demonstrate conformance with Code provisions: (A) Intended menu Disposable Towels, Waste Recep Comment: CORRECTED BY PROVIDING WASTE RECEPTACLES AT ALL HANDWASH SINKS AND OTHER AREAS OF THE KITCHEN. General violation description: 6-301.20 - A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under # 5-501.16(C). Equipment, Utensils, Linens, a Comment: CORRECTED BY STORING THE BAR JUICE COOLERS ON A SHELF MORE THAN 6 INCHES ABOVE THE FLOOR. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Fixed Equipment, Spacing or Se Comment: CORRECTED BY SEALING ALL REQUIRED ITEMS TO THE WALLS. General violation description: 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT Floor and Wall Junctures, Cove Comment: CORRECTED BY INSTALLING COVING IN ALL REQUIRED AREAS. General violation description: 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED. Good Repair and Proper Adjustm Comment: CORRECTED BY REPLACING THE THRESHOLD AND GASKET AT THE WALK-IN FREEZER. General violation description: 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Intensity Comment: CORRECTED BY PROVIDING LIGHT IN THE WALK-IN COOLER. General violation description: 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning Light Bulbs, Protective Shield Comment: CORRECTED BY INSTALLING LIGHT SHIELDS ON ALL LIGHT FIXTURES. General violation description: 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD Maintaining Premises, Unnecess Comment: CORRECTED BY REMOVING ALL CONSTRUCTION EQUIPMENT AND OTHER UNUSED EQUIPMENT FROM THE FACILITY. General violation description: 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used Nonfood-Contact Surfaces Comment: CORRECTED BY CLEANING ALL NON-FOOD CONTACT SURFACES. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Outer Openings, Protected Comment: CORRECTED BY INSTALLING WEATHER STRIPS ON ALL OUTSIDE DOORS TO SEAL GAPS. General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Surface Characteristics Comment: CORRECTED BY REPLACING ACOUSTIC CEILING TILES WITH FRP TILES THAT ARE SMOOTH AND EASILY CLEANABLE. ITEMS SEALED TO FLOOR AS WELL. General violation description: 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted Toilet Room Receptacle, Covere Comment: CORRECTED BY PROVIDING COVERED WASTE RECEPTACLES IN BOTH WOMEN'S RESTROOMS. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Ventilation Hood Systems, Drip Comment: CORRECTED BY INSTALLING A COVED DEFLECTOR AND ENCOSING THE SIDES. General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	12/26/2013	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Non-food contact surface(s) outsides of equipment Locations: kitchen rice cooker Problems: With accumulation of debris Corrections: Keep clean. Comment: Clean and maintain in a clean condition the exterior surfaces of the rice cooker. This equipment must remain clean and free of old food residuals. Simply clean often. 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 Employee Accommodations, Desig Items: Locker(s)/employee storage area(s) Locations: Dry storage area Shelfs Problems: Contaminates Single service Corrections: Clean in manner that prevents contamination of other items as specified above. Comment: Relocate staff coats / jackets from the storage shelfs in the dry storage area. Keep employee belongings below and away from ALL single service type items and food related storage surfaces. General violation description: 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Food storage Items: Food item(s) in storage Locations: kitchen reach-in cooler(s) Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: Begin practice of keeping all food items in longer term cold storage properly covered to help protect contents from accidental overhead contaminations. 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 HVAC System Vents Items: HVAC system Locations: ventilation system Collection Trough Problems: Allows for contamination Of food Corrections: Repair/replace to prevent contamination. Comment: Clean an keep much cleaner the overhead ventilation hood canopy system including but not limited to the horizontal collection trough. General violation description: 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS. In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: kitchen Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: Discontinue storing in-use dispensing utensils in standing stagnant water. Begin practice of properly storing these utensils on a clean and sanitized surfaces or directly in the various products with handle extended. General violation description: 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container	04/20/2012	Routine Inspection
Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Locations: reach-in freezer(s) interior Problems: Not cleaned when contaminated Corrections: Clean properly when contaminated. Comment: Clean and keep free of old dried blood, the interior bottom surfaces of the reach in freezer. Simply keep clean and fresh with frequent washings. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean, Vent. Sys., Prev. Disch Items: Ventilation system exhaust air ducts Locations: ventilation system Dish machine Problems: Not clean Corrections: Keep clean Comment: Clean ALL the large dust accumulations off the upper exhaust vent area directly over the dish machine. As these greases & dusts return, they must be removed before they can discharge onto clean kitchenwares. 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. Cleaning, Frequency/Restrictio Items: Physical facilities/structures floors Locations: kitchen dry storage room Problems: Not clean Corrections: Keep clean Comment: Clean and keep cleaner the floor area(s) of the Dry Storage Room. If you can observe materials on the floor...its time to sweep & mop. 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. In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: Dry storage area Bulk product bins Problems: Improperly stored With handle in product Corrections: Store with handle extended out of product. Comment: Begin practice of keeping the handles of bulk material scoops OUT of the various products to minimize the chance of accidental product contamination resulting from dirty handles. General violation description: 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container System Maintained in Good Repa Items: Plumbing system drain line(s) Locations: drain(s) food prep sink Problems: Not maintained Corrections: Maintain in good repair Comment: Pour a weak bleach solution down the drain adjacent to the food prep sink to reduce the foul odor smells coming from this drain. Simply repeat this process with a weak bleach solution weekly to minimize & possibly eliminate the odor problems associated with this drain. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Ventilation Hoods, Drip preven Items: Exhaust ventilation hood system(s) hood(s) Locations: ventilation system Ventilation hood canopy Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: Reconfigure the trough area of the ventilation hood canopy so the collected greases properly travel down the grease gutter for ultimate collection and removal. Clean the drips from the gutter area(s) while your at it. General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	10/25/2011	Routine Inspection
Critical: System Maintained in Good Repa Items: Plumbing system drain line(s) Locations: kitchen Hand wash sink(s) Problems: Not maintained Corrections: Maintain in good repair Comment: Immediately repair the substantial drain line leak at the rear kitchen hand wash sink. Use close by alternative hand wash sink(s) until drain repairs are completed. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Cleaning, Frequency/Restrictio Items: Physical facilities/structures floors Locations: kitchen dry storage room Problems: Not clean Corrections: Keep clean Comment: Clean and keep cleaner the floor areas within the dry storage area(s) of kitchen. Do not let old residuals / particles remain on this floor area without frequent sweeping & moping. 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: kitchen food prep area Problems: Not cleaned Through out the day as necessary Corrections: Clean as specified above. Comment: Clean and keep cleaner the interior surfaces of the microwave oven. Simply was and sanitize often as necessary to keep clean. 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. Food storage Items: Food item(s) in storage Locations: kitchen reach-in cooler(s) Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: Keep all food items held in longer term refrigerated storage properly covered to help protect various container contents from any accidental overhead contaminations. 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	04/26/2011	Routine Inspection
Critical: Cleaning Freq.,Food Contact Su Comment: CLEANED. General violation description: 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY Critical: Separation, Packaging, & Segre Comment: FAN MOVED TO NEW LOCATION AND CLEANED. 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	10/29/2010	Follow-up
Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned After any contamination Corrections: Clean as specified above. Comment: CLEAN THE BROILER. CLEAN THE INTERIOR OF THE 2 DOOR TRUE AND THE 2 DOOR MANITOWOC REFRIGERATORS. CLEAN THE CAN OPENER. CLEAN THE ICE MACHINE BIN SHIELD., General violation description: 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY Critical: Separation, Packaging, & Segre Items: Equipment Problems: Stored over/next to Comment: REMOVE THE DIRTY FAN FROM THE COUNTER BY THE WOK RANGE. DO NOT PLACE FANS NEAR FOOD OR FOOD CONTACT EQUIPMENT. DO NOT USE DIRTY FANS IN THE KITCHEN BECAUSE THE DIRT AND DUST WILL BE BLOWN ONTO EQUIPMENT AND FOOD., 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 Exterior Ice Prohibited Ingred Items: Ice Problems: Used as a cooling medium Corrections: Cannot be used for food Comment: DO NOT PUT A BOTTLE OR CAN OF POP IN THE ICE MACHINE BIN. PUT BOTTLES IN A COOLER. General violation description: 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not accessible Corrections: Handwashing sinks are to be accessible for use at all times Comment: MOVE THE WASTE CONTAINER THAT IS BLOCKING THE HANDWASH SINK LOCATED NEAR THE FOOD PREP SINK. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)	10/07/2010	Routine Inspection
Thawing Items: Frozen food(s) for thawing Problems: Stored above 41 degrees f thawed or partially thawed Corrections: Store under refrigeration. Comment: DO NOT THAW FROZEN FRESH SHRIMP AT ROOM TEMPERATURE ( SEE BOXES IN BROWN TUB ON SINK COUNTER). General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less	03/30/2010	Routine Inspection
Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: 2-door reach-in cooler Problems: Stored over/next to Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: EGG ROLLS STORED NEXT TO RAW CHICKEN AND OTHER RAW ANIMAL FOODS BUT GOT RELOCATED OROPERLY DURING THE VISIT. VIOLATION 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 Critical: Warewashing Chem.San., Temp/pH Items: Chlorine solution concentration Locations: dish machine(s) sanitizer Problems: Below 50 ppm Corrections: Provide correct concentration as stated above. Comment: USE 3-COMP-SINK UNTIL REPAIR ACCOMPLISHED. REVISIT IS WITHIN 10 DAYS. 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 Repairing Items: Physical facilities Locations: ceiling tiles floor Problems: In poor repair Corrections: Repair/replace. Comment: CEILING TILES IN KITCHEN ( 2 TILES ) AND BASEMENT , FLOOR , AND TOILET COVER . General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.	09/08/2009	Routine Inspection

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