- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) COOKED CHICKEN AT 53F ON COUNTER 2) PAN OF SPROUTS AT 52F AT COOKLINE 3) BOWL OF LETTUCE HEADS AT 50F ON COUNTER, POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- rice warmer
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- BOWL USED TO DISPENSE BROWN RICE - USE A UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION FROM BARE HAND CONTACT.
- 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
|
02/13/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed rice in prep cooler stored above cooler line in metal pan. Temperature of rice was at 47-48 F. Rice had been in the cooler over night. Correct by discarding rice. All potentially hazardous cold food shall be held at 41 F or below. Corrected at time of inspection rice discarded.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection shelves in walk in cooler have a build up of rust correct by replacing shelves or removing rust from shelves and applying a non absorbent epoxy or paint to the shelves. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
08/28/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED AT TIME OF INSPECTION CAN OPENER BLADE WAS CLEAN TO SIGHT AND TOUCH. CORRECTED.
- 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
|
03/13/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection can opener blade was covered in food debris. Correct by cleaning can opener between uses. Correct immediately a follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan.,
- 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
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection boxes containing food stored on the floor of walk in cooler. Correct by storing at least 6 in off the ground. Correct as soon as possible a follow up will occur at next routine inspection.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Observed in hot held rice a scoop with handle in the product in the white rice and in the brown rice a bowl was being used to scoop. Correct by using scoops with handles and store so handles are not in food. Correct as soon as possible a follow up will occur at next routine inspection.
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Observed shrimp thawing in three compartment sink. Thawing needs to occur in one ways listed above. Corrected at time of inspection shrimp was placed under warm running water. Corrected.
- 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
|
02/18/2014 | Routine |
| No violation noted during this evaluation. | 09/04/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN CAN OPENER
- 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: Packaged and Unpackaged Food -
- 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:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING.......RAW CHICKEN OBSERVD OVER VEGETABLES
- 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:
- DEEP FRIED CHICKEN AT 56F .....MAITAN AT 41F OR BELOW
- 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)
|
08/05/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- FOODS ARE PROPERLY DATRED
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- RAW ANIMAL FOODS STORED PRIOPERLY
- 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
|
02/15/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- 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:
- STORE RAW CHICKEN ON BOTTOM SHELVING........RAW CHICKEN OBSERVED STORED OVER VEGETABLES IN WALKIN COOLER,
- 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: Ready-to-Eat, Potentially Haza
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS IN WALK IN COOLER AND UPRIGHT COOLER .......NO DATES OBSERRVED ON BIG BOX OF COOKED CHICKEN AND TRAYS OF EGG ROLLS,
- 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
|
01/17/2013 | Routine |
- 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:
- IN THE WALK-IN COOLER OBSERVED RAW SHRIMP, PORK, AND CHICKEN STORED ABOVE BELL PEPPERS AND BEAN SPROUTS. TO PREVENT CROSS-CONTAMINATION RAW MEATS MUST BE STORED BELOW AND AWAY FROM PRODUCE AND OTHER READY-TO-EAT FOODS. REARRANGE THE WALK-IN COOLER TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE BELL PEPPERS AND BEAN SPROUTS TO A RACK AWAY FROM THE RAW MEATS.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- restroom(s) Kitchen Area
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED A SPEED RACK BLOCKING ACCESS TO THE COOK LINE HAND WASH SINKS. ALL HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. MOVE THE SPEED RACK TO PROVIDE ACCESS TO THE HAND WASH 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET WIPING CLOTHS STORED ON THE COUNTERS IN THE KITCHEN. NO SANITIZER BUCKET PROVIDED FOR THE STORAGE OF THE WET WIPING CLOTHS. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER BETWEEN USES TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. PROVIDE A SANITIZER CONTAINER FOR THE STORAGE OF WIPING CLOTHS WITH A SOLUTION OF 50-100PPM CHLORINE. STORE THE WET WIPING CLOTHS IN THE SANITIZER BETWEEN USES.
- 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
|
07/24/2012 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Comment:
- THE AREA IN FRONT OF THE MOP SINK WAS CLEARED OUT AND THE SINK IS NOW ACCESSIBLE. OWNER STATES THAT THE MOP WATER IS BEING DISPOSED OF IN THE MOP SINK DRAIN. CORRECTED.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Characteristics
- Comment:
- THERE WERE NO CARRY OUT BAGS CONTAINING FOOD IN THE PREP LINE REACH IN COOLER. ALL FOOD WAS STORED IN FOOD GRADE CONTAINERS. CORRECTED.
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE CAN OPENER WAS TAKEN APART TO BE CLEANED AND WAS BROKEN AND COULD NOT BE RE-ASSEMBLED. IT WAS REMOVED FROM THE PREMISES. A NEW CAN OPENER WILL BE PURCHASED TOMORROW. CORRECTED.
- 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: Eating, Drinking or Tobacco
- Comment:
- NO CONTAINERS OF EMPLOYEE FOOD OBSERVED IN THE KITCHEN. OWNER STATES THAT THEY WILL EAT IN THE DINING ROOM. CORRECTED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- COOKED SHRIMP ON THE TOP OF THE PREP LINE REACH IN COOLER WAS 41 DEGREES F, BAMBOO SHOOTS (IN LIQUID) WERE 40 DEGREES F. IN THE COOLER NEXT TO THE STOVE THERE WAS A TRAY OF BREADED COOKED CHICKEN AT 55 DEGREES F, BREADED COOKED PORK AT 36 DEGREES F. OWNER STATES THAT THE CHICKEN WAS MADE TODAY AND STILL COOLING. NEXT TO THE COOLER WAS A SPEED RACK WITH TRAYS OF COOKED BREADED CHICKEN FILETS AT 66 DEGREES F AND BREADED COOKED CHICKEN PIECES AT 59 DEGREES F. OWNER SAYS THAT THOSE WERE ALSO MADE TODAY AND STILL COOLING. THE PROPER COOLING TEMPERATURES AND TIMES REQUIRED WERE DISCUSSED WITH THE OWNER. FOOD MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES F IN 2 HOURS, THEN MUST BE COOLED FROM 70 DEGREES TO 41 DEGREES F IN ANOTHER 4 HOURS. FOOD SHALL NOT BE KEPT IN THE TEMPERATURE DANGER ZONE. BREADED CHICKEN IN THE TRAYS FROM THE SPEED RACK WAS MOVED TO THE REACH IN COOLER NEXT TO THE STOVE. TEMPERATURES WERE TAKEN AGAIN OF THE ORIGINAL PAN OF BREADED COOKED CHICKEN IN THE REFRIGERATOR AND IT WAS 50 DEGREES F, THE CHICKEN FILETS WERE 66 DEGREES F AND THE BREADED COOKED CHICKEN PIECES WERE 50 DEGREES F. OWNER STATES THAT AFTER COOKING THE CHICKEN, THEY WILL COOL IT IN THE WALK IN COOLER, THEN BRING THE TRAYS TO THE FRONT REACH IN COOLER AS NEEDED. 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: Identifying Information, Promi
- Comment:
- SPRAY BOTTLES OF CHEMICALS NEAR THE 3 COMPARTMENT SINK ARE NOW LABELED WITH THEIR CONTENTS. CORRECTED.
- General violation description:
- 7-101.11 - Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical: Methods-Hot Water and Chemical
- Comment:
- OWNER WAS ASKED TO DEMONSTRATE THE PROPER SET UP OF THE 3 COMPARTMENT SINK FOR WASH, RINSE, AND SANITIZE. OWNER WAS KNOWLEDGEABLE. CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- TRAYS OF EGG ROLLS IN THE WALK IN COOLER ARE NOW LABELED/DATE MARKED BY PUTTING THEM ON A SHELF LABELED OF WHICH DAY THEY WERE MADE. OTHER FOODS IN THE REACH IN COOLER ARE NOT LABELED WITH A DATE MARK BECAUSE OWNER STATES THAT THEY ONLY MAKE ENOUGH TO USE IN ONE DAY AND WON'T BE HELD FOR LONGER THAN 24 HOURS. 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: Responsibility of Person in Ch
- Comment:
- OWNER WAS AWARE OF THE BIG 5 ILLNESSES AND ABLE TO LIST THE SYMPTOMS THAT EMPLOYEES MUST BE EXCLUDED FROM WORKING WITH FOOD WHEN THEY HAVE THEM. CORRECTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Restriction
- Comment:
- PESTICIDES HAVE BEEN REMOVED FROM THE PREMISES. CORRECTED.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: Restriction and Storage, Medic
- Comment:
- PERSONAL CARE ITEMS AND MEDICINES ARE NOW BEING KEPT IN AN AREA AWAY FROM FOOD. CORRECTED.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical: Separation, Packaging, & Segre
- Comment:
- IN THE WALK IN COOLER, COOKED AND RAW READY TO EAT FOODS ARE NOW SEPARATED FROM RAW MEATS. ONE SIDE IS DEDICATED TO RAW MEATS WHERE SHRIMP WAS ON TOP, RAW BEEF BELOW THAT, AND RAW CHICKEN ON THE BOTTOM. 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
- Areas-Receptacles, Capacity/Av
- Comment:
- BOXES WERE REMOVED FROM IN FRONT OF THE HOT WATER TANK, MOP SINK, AND BACK DOOR STORAGE AREA IS NEAT AND ORGANIZED. CORRECTED.
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
- Characteristics
- Comment:
- FOOD WAS NOT OBSERVED TO BE STORED IN ANY OPEN CANS. 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
- Containers Identified with Com
- Comment:
- BULK BINS WERE LABELED IN CHINESE. OWNER POINTED OUT THE LABELS WHEN THE INSPECTION REPORT WAS DELIVERED. 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.
- Food storage
- Comment:
- CANS THAT WERE STORED ON THE FLOOR NEAR THE COOK LINE WERE EMPTY. THEY WERE REMOVED AND NOT PRESENT AT THIS FOLLOW UP INSPECTION. 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
- Jewelry Prohibitions
- Comment:
- EMPLOYEE IS AWARE OF JEWELRY THAT IS ALLOWED DURING FOOD SERVICE. NO JEWELRY WAS BEING WORN BY EMPLOYEES. CORRECTED.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Outer Openings, Protected
- Comment:
- GAP IN DOOR REPAIRED. CORRECTED.
- 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
- Sanitizing Solution Testing De
- Comment:
- A SANITIZER KIT WAS AVAILABLE AND OWNER WAS KNOWLEDGEABLE OF HOW TO MEASURE SANITIZER LEVEL. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Toilet Rooms, Enclosed
- Comment:
- THE SELF CLOSER ON THE RESTROOM DOOR HAS BEEN REPAIRED. CORRECTED.
- 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.
|
02/08/2012 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Comment:
- OBSERVED THE MOP SINK TO BE INACCESSIBLE. WHEN THE OPERATOR WAS ASKED WHERE THE DIRTY MOP WATER WAS BEING DISPOSED OF, THEY STATED THAT THEY DUMP IT OUTSIDE THE BACK DOOR. DIRTY MOP WATER SHALL BE DISPOSED THROUGH AN APPROVED SEWAGE SYSTEM, SUCH AS A MOP SINK DRAIN OR TOILET. DISPOSE OF DIRTY MOP WATER APPROPRIATELY.,
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Comment:
- OBSERVED THE FACILITY TO NOT HAVE ANY HOT WATER AT THE HAND WASHING SINK OR THE 3 COMPARTMENT SINK. THE HOT WATER TANK HAD SEVERAL BOXES STACKED IN FRONT OF IT AND WAS NOT ABLE TO TELL IF IT WAS OPERATING PROPERLY. THE OPERATOR LIT THE PILOT LIGHT AND HOT WATER WAS RE-ESTABLISHED BEFORE THE COMPLETION OF THE INSPECTION. CORRECTED AT TIME OF INSPECTION. THE AVAILABILITY OF HOT WATER WILL BE CHECKED AGAIN UPON DELIVERY OF INSPECTION REPORT. REMOVE ALL ITEMS FROM THE AREA OF THE HOT WATER TANK SO THAT IT CAN FUNCTION PROPERLY AND ELIMINATE FIRE HAZARDS.
- 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: Characteristics
- Items:
- Single-service/use articles
- Locations:
- prep line reach-in cooler(s)
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED CARRY OUT BAGS TO CONTAIN FOOD IN THE REACH IN COOLER NEAR THE PREP LINE. PROVIDE APPROVED FOOD GRADE CONTAINERS FOR STORAGE OF FOOD.,
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s) prep table(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE CAN OPENER TO HAVE A BUILD-UP OF DEBRIS ON AND AROUND THE BLADE. 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- Employee(s) prep table(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED OPEN CONTAINERS OF CHERRIES AND NOODLES WITH CHOPSTICKS LOCATED ON THE PREP TABLE IN THE KITCHEN AREA. EMPLOYEES SHALL ONLY EAT IN DESIGNATED AREAS AWAY FROM FOOD TO PREVENT CONTAMINATION.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SEVERAL BOWLS OF PRE-COOKED BREADED CHICKEN TO HAVE THE FOLLOWING TEMPERATURES: 49.4 DEGREES F, ANOTHER AT 43.0 F, ANOTHER AT 53 F. EGG ROLLS WERE 48 DEGREES F. ADDITIONALLY A BOWL OF UNBREADED CHICKEN STRIPS IN THE TOP OF THE PREP LINE REACH IN COOLER WAS 46.7 F. POTENTIALLY HAZARDOUS FOOD MUST BE KEPT AT 41 DEGREES F OR BELOW. ,
- 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: Identifying Information, Promi
- Items:
- Manufacturer's label
- Locations:
- SPRAY BOTTLE(S) dish washing area
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- OBSERVED TWO SPRAY BOTTLES OF CHEMICALS LOCATED ON THE 3 COMPARTMENT SINK TO NOT BE LABELED. PROVIDE LABELS FOR ALL CHEMICALS NOT IN THEIR ORIGINAL CONTAINERS.,
- General violation description:
- 7-101.11 - Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in For at least 10 seconds In 100 ppm at 55 degrees f
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- OBSERVED THE 3 COMPARTMENT SINK TO NOT BE SET UP TO PROPERLY WASH, RINSE, AND SANITIZE. WHEN THE OPERATOR WAS ASKED HOW TO SET UP THE SINK FOR PROPERLY DOING SO, THEY WERE NOT KNOWLEDGEABLE. THE OPERATOR STATES THAT EQUIPMENT AND UTENSILS ARE ONLY WASHED WITH DISH SOAP AND RINSED. OPERATOR IS NOT CURRENTLY PERFORMING A SANITIZATION STEP. PROPERLY WASH, RINSE, AND SANITIZE ALL EQUIPMENT AND UTENSILS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 1-door refrigerator(s) reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED TRAYS OF EGG ROLLS AND BOWLS OF CHICKEN IN THE REACH IN COOLERS, THAT WERE HELD LONGER THAN 24 HOURS, TO NOT HAVE ANY INDICATION OF DATE MARKING. DATE MARK ALL ITEMS TO HELD MORE THAN 24 HOURS.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- OBSERVED THE OPERATOR TO NOT BE KNOWLEDGEABLE OF SYMPTOMS OR DIAGNOSES WHERE EMPLOYEES SHOULD BE RESTRICTED FROM WORKING WITH FOOD AND WAS NOT AWARE OF THE BIG 5 ILLNESSES. TRAIN EMPLOYEES TO BE KNOWLEDGEABLE OF THE BIG 5 ILLNESSES AND WHEN THEY SHOULD NOT BE ALLOWED TO COME TO WORK.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Locations:
- 3-compartment sink(s)
- Problems:
- Present in facility Dishwash area
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED A BOTTLE OF BAYER HOME PEST UNDERNEATH THE 3 COMPARTMENT SINK AND CANS OF RAID AND BLACK FLAG ON TOP OF THE HOT WATER TANK. REMOVE ALL PESTICIDES NOT APPROVED FOR RESTAURANT USE.,
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: Restriction and Storage, Medic
- Items:
- Medication(s)
- Locations:
- next to microwave oven (s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED AT PRESCRIPTION BOTTLE LOCATED WITH THE SPICES NEXT TO THE MICROWAVE, AND AN UNLABELED JAR OF A "HOME REMEDY FOR HEALTH" CONTAINING A MIXTURE OF GARLIC AND VINEGAR, BUT WAS SAID TO BE FOR PERSONAL USE, LOCATED ON THE DRY STORAGE RACK WITH THE CANNED GOODS. STORE PERSONAL ITEMS AND MEDICATIONS/PRESCRIPTIONS AWAY FROM FOOD AND SINGLE SERVICE ITEMS.,
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- 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 RAW CHICKEN, STORED OVER RAW BEEF, OVER RAW EGGS AND SOY SAUCE IN THE WALK IN COOLER. ALSO OBSERVED TRAYS OF RAW EGGS TO BE SITTING ON CONTAINERS OF VEGETABLES IN THE TOP OF THE PREP LINE COOLER. STORE RAW ANIMAL FOODS BELOW AND AWAY FROM READY TO EAT FOODS. RAW ANIMAL FOODS CAN BE STORED ACCORDING TO FINAL COOKING TEMPERATURES AND BELOW READY TO EAT FOODS, WITH RAW EGGS AND SEAFOOD ON THE TOP, FOLLOWED BY RAW BEEF BELOW THAT, THEN WITH RAW CHICKEN/POULTRY ON THE BOTTOM.,
- 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
- Areas-Receptacles, Capacity/Av
- Items:
- Waste receptacle(s) inside
- Locations:
- BACK DOOR Mop sink(s)
- Problems:
- Not provided Refuse
- Corrections:
- Provide.
- Comment:
- OBSERVED A LARGE AMOUNT OF CARDBOARD BOXES BLOCKING THE HOT WATER TANK, THE MOP SINK, A HAND SINK IN THE KITCHEN AREA, AND ALSO STACKED UP TO THE CEILING NEAR THE BACK DOOR. REMOVE BOXES/REFUSE/TRASH/RECYCLABLES SO THAT THE HOT WATER TANK, HAND SINK, AND MOP SINK ARE EASILY ACCESSIBLE.,
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
- Characteristics
- Comment:
- OBSERVED SEVERAL CANS OF FOOD THAT HAD BEEN OPENED, BUT THE ORIGINAL FOOD WAS STILL STORED IN THEM. TRANSFER FOOD TO AN APPROVED FOOD GRADE CONTAINER AFTER OPENING THE CAN.,
- 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
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- bulk food bins
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- OBSERVED THE WHITE ROLLING BULK FOOD BINS LOCATED UNDER THE CANNED GOODS TO NOT BE LABELED. LABEL CONTAINERS.,
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED CANNED GOOD ITEMS TO BE STORED DIRECTLY ON THE FLOOR. STORE FOOD AND EQUIPMENT AT LEAST 6 INCHES OFF OF THE FLOOR SO THAT THE FLOOR IS EASILY CLEANABLE AND THE FOOD IS PROTECTED.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Shelf Walk-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A SHELF IN THE WALK-IN COOLER TO BE HELD UP BY TWO CANS OF FOOD. REPAIR/REPLACE THE SHELF.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Utensil Storage
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED THE HOT HOLDING CONTAINER OF WHITE RICE TO HAVE A BOWL USED AS A UTENSIL AND STORED IN THE FOOD, AND FRIED RICE TO HAVE THE SCOOP AND ITS HANDLE STORED IN THE FOOD. UTENSILS SHALL BE STORED WITH THEIR HANDLES OUT OF THE FOOD OR ON A CLEAN AND SANITIZED SURFACE. STORE UTENSILS PROPERLY.
- 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
- Jewelry Prohibitions
- Items:
- Jewelry bracelet's)
- Locations:
- Employee(s)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- OBSERVED FEMALE EMPLOYEE TO BE WEARING A BRACELET IN THE FOOD PREP/SERVING AREA. REMOVE JEWELRY DURING FOOD PREP AND SERVICE.,
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- BACK DOOR
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OBSERVED THE BACK DOOR OF THE ESTABLISHMENT TO HAVE A GAP AT THE BOTTOM. REPAIR DOOR.,
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s) dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THE ESTABLISHMENT TO NOT HAVE ANY SANITIZER TESTING KITS AVAILABLE. PROVIDE TEST KITS FOR MEASURING DISH WASHING SANITIZER AND SURFACE SANITIZER LEVELS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- restroom(s) door(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- OBSERVED THE EMPLOYEE RESTROOM TO NOT BE SELF-CLOSING. REPAIR/REPLACE THE SELF-CLOSER ON THE RESTROOM 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- restroom(s) Kitchen Area
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED THE HAND WASHING SINK IN THE KITCHEN TO BE BLOCKED, AS WELL AS THE HAND WASHING SINK IN THE RESTROOM TO BE INACCESSIBLE DUE TO PILLOWS AND BLANKETS BEING STACKED IN IT. REMOVE ALL OBSTRUCTIONS SO THAT HAND WASHING SINKS ARE READILY ACCESSIBLE.
- 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)
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01/31/2012 | Routine Inspection |
- Characteristics
- Comment:
- OPEN CANS OF FOOD IN PREP COOLER. CANNED FOOD MUST BE PLACED IN ANOTHER CONTAINER AFTER OPENING SO RUST FROM CAN EDGES DO NOT ENTER FOOD. TRANSFER FOOD TO FOOD GRADE CONTAINER AFTER OPENING CAN.
- 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
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08/02/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW EGGS STORED IN REACH-IN COOLER. RAW CHICKEN STORED BELOW OTHER RAW MEATS AND READY-TO-EAT FOODS. 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
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02/18/2011 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- RAW CHICKEN STORED ABOVE RAW EGGS IN WALK-IN COOLER. STORE RAW CHICKEN BELOW ALL OTHER FOODS. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 2-14-11 TO VERIFY COMPLIANCE.,
- 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
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02/04/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- WALK-IN COOLER HOLDING RICE AT 41F, SHRIMP AT 38F. VIOLATION 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)
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08/26/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN, SHRIMP IN WALK-IN COOLER AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-23-10 TO VERIFY COMPLIANCE.,
- 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)
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08/13/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EGGS STORED ON SHELF BENEATH PREP TABLE ABOVE 41F. EGGS MUST BE STORED UNDER REFRIGERATION. CORRECTED AT TIME OF INSPECTION BY RELOCATING EGGS TO PREP COOLER/WALK-IN COOLER.
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- FRIED RICE REHEATED TO 152F. FOOD MUST BE REHEATED TO 165F FOR 15 SECONDS. CORRECTED AT TIME OF INSPECTION BY REHEATING FRIED RICE TO 165F.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- OPEN CANS OF FOOD IN PREP COOLER. TRANSFER FOOD TO FOOD GRADE CONTAINER AFTER OPENING CAN.
- 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
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02/08/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about China Chef, 19873 Mack, Grosse Pointe Woods, MI 48236 »