China City, 11716 Belleville, Van Buren, MI 48111 - inspection findings and violations

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Business Info

Restaurant name: CHINA CITY
Address: 11716 Belleville, Van Buren, MI 48111
Permit #: 060864
Non-smoking facility: No
Last inspection: 02/09/2015
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Inspection findings

Inspection date

Type
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    IN THE WALK-IN AND REACH-IN COOLERS, THERE WERE TRAYS OF COOKED CHICKEN AND EGG ROLLS THAT WERE NOT DATE MARKED. ITEMS WERE DATE MARKED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
    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: Refrigerated Medicines, Storag
    Items:
    Refrigerated medication(s)
    Locations:
    in the reach-in cooler(s)
    Problems:
    Not in covered leak-proof container
    Corrections:
    Provide and use covered leak-proof container to store medication.
    Comment:
    IN THE FRONT REACH-IN COOLER, A PLASTIC CONTAINER OF MEDICATION WAS STORED ON ONE OF THE RACKS. MEDICATION WAS PLACED IN A LABELED PLASTIC CONTAINER AT TIME OF VISIT. ITEM CORRECTED DURING THE INSPECTION.
    General violation description:
    7-207.12 - Medicines belonging to EMPLOYEES or to children in a day care center that require refrigeration and are stored in a FOOD refrigerator shall be: (A) Stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines
  • Cleaning, Frequency and Restri
    Comment:
    THE FOLLOWING ITEMS WERE SOILED AND IN NEED OF CLEANING: A) BACK HAND WASH SINK PAPER TOWEL DISPENSER HANDLE (CLEANED AT TIME OF INSPECTION) B) VENT HOOD LIGHT BULB SHIELDS (CORRECTED AT TIME OF VISIT) C) WALK-IN FREEZER FLOOR
    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.
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    ONE OF THE STAFF WAS NOT WEARING A HAIR NET OR HAT. ALL EMPLOYEES DOING FOOD COOKING OR PREPARATION MUST WEAR A HAT OR HAIR NET.
    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
    Locations:
    in the walk-in freezer
    Comment:
    SOME FOOD ITEMS WERE STORED ON THE FLOOR OF THE WALK-IN FREEZER. GET ALL FOOD CONTAINERS UP OFF FLOOR TO PROTECT THEM FROM CONTAMINATION.
    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
  • Food Storage Containers, Ident
    Locations:
    in the utility room
    Comment:
    IN THE UTILITY ROOM, LARGE CONTAINERS OF SUGAR, MSG WERE NOT LABELED. ITEM CORRECTED AT TIME OF VISIT MY LABELING CONTAINERS WITH A MAGIC MARKER. ITEM CORRECTED AT TIME OF VISIT.
    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.
  • Outer Openings, Protected
    Comment:
    THE REAR DOOR HAS GAPS BENEATH IT WHEN CLOSED. INSTALL A NEW DOOR CURTAIN AT THE BOTTOM OF IT TO PREVENT INSECT ENTRY. ALSO, THE SCREEN DOOR HAS A GAP AT THE UPPER LEFT END THAT NEEDS TO BE CLOSED WITH A DURABLE, WATERPROOF MATERIAL TO PREVENT INSECT ENTRY IN THE SUMMER.
    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
 02/09/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected by restoration of power to cooler and holding food at/below 41F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 09/04/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Egg rolls,raw and cooked chicken, pork, shell eggs, cut cabbage and tomatoes, shrimp, spring rolls were at 65-70 f in the walk in cooler. part of the power to the facility is out including the walk in cooler. All PHF in the cooler was discarded at time of inspection. Hold at or below 41f. Do not use cooler until 41f can be maintained.,
    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, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Locations:
    Rear storage area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    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.
  • Packaged and Unpackaged Food -
    Items:
    Equipment
    Comment:
    Various food in the walk in cooler was stored uncovered. Corrected by covering with plastic wrap.
    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
 08/27/2014Routine
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED BY USING COMMERCIALLY PROCESSED GARLIC FOR GARLIC IN OIL.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
02/14/2014Follow-up
  • Critical: Packaged and Unpackaged Food -
    Items:
    Equipment
    Comment:
    1) COOLER HANDLES WITH HEAVY ACCUMULATED OLD FOOD DEBRIS: EMPLOYEE USE HANDLES TO OPEN COOLER THEN HANDLE FOOD. 2) OLD USED UN-CLEANABLE SINGLE USE EGG CRATES USE AS STORAGE FOR FOOD STRAINERS AT COOK LINE. DISPOSE OF EGG CRATES IMMEDIATELY AFTER EGGS ARE GONE. DO NOT RE-USE AS GREASE DRAINER, STORAGE SURFACE FOR UTENSILS, OR ANY OTHER PURPOSE. 3) SIXTEEN CONTAINERS OF PREPARED/CLEANED FOOD IN THE WALK IN COOLER STORED UNCOVERED. PROVIDE LID OR OTHER COVERING SUCH AS PLASTIC FILM, CORRECTED BY CLEANING COOLER DOOR HANDLES, COVERING FOOD, DISCARDING EGG CRATES AND CLEANING THE STRAINER.
    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)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED CHICKEN AND EGG ROLLS IN WALK IN COOLER WITHOUT DATE MARKING. CORRECTED AT INSPECTION BY DATE MARKING NOTED FOOD.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    GARLIC IN OIL AT 60F, NOT TIME CONTROLLED OR TEMPERATURE CONTROLLED. KEEP IN COOLER AT OR BELOW 41F. AN OFFICE CONSULTATION MAY BE SCHEDULED TO ADDRESS THIS CHRONIC VIOLATION. ITEM WAS REFRIGERATED AT TIME OF INSPECTION.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
02/06/2014Routine
  • Critical: Controlling Pests
    Comment:
    CORRECTED BY ELIMINATING THE FLIES. HARBORAGE CONDITIONS: REAR DOOR OPEN, ALSO REAR SCREEN DOOR HAS A GAP AT BOTTOM. KEEP DOOR CLOSED AND INSTALL A DOOR SWEEP ON SCREEN DOOR BOTTOM WITHIN 90 DAYS.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
 10/02/2013Follow-up
  • Critical: Controlling Pests
    Comment:
    NOT CORRECTED: FLIES PRESENT IN THE KITCHEN. FRONT AND REAR DOORS ARE PROPPED OPEN. KEEP DOORS CLOSED. ELIMINATE THE FLIES. CORRECT WITHIN 3 DAYS.,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
 09/19/2013Follow-up
  • Critical: Before Use After Cleaning
    Comment:
    CORRECTED BY SANITIZING IN CHOLRINE AT 100PPM.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Comment:
    CORRECTED BY SANITIZING IN CHOLRINE AT 100PPM.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Comment:
    CORRECTED BY SANITIZING IN CHOLRINE AT 100PPM.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Items:
    Pest(s) flies
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    FACILITY HAS NUMEROUS FLIES - OBSERVED ON CHICKEN, CUTTING BOARD AND ON CLEAN KNIFE. THE FRONT AND REAR DOORS ARE PROPPED OPEN (CITED AT ROUTINE INSPECTION). THE REAR SCREEN DOOR HAS LARGE GAPS - TOP AND BOTTOM OF DOOR AND SCREEN IS DAMAGED. KEEP DOOR CLOSED. PROVIDE TIGHT FITTING SCREEN DOOR - REMOVE CURRENT SCREEN DOOR. ELIMINATE ALL FLIES WIHTIN 3 DAYS., ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Controlling Pests
    Items:
    Pest(s) flies
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    FACILITY HAS NUMEROUS FLIES - OBSERVED ON CHICKEN, CUTTING BOARD AND ON CLEAN KNIFE. THE FRONT AND REAR DOORS ARE PROPPED OPEN (CITED AT ROUTINE INSPECTION). THE REAR SCREEN DOOR HAS LARGE GAPS - TOP AND BOTTOM OF DOOR AND SCREEN IS DAMAGED. KEEP DOOR CLOSED. PROVIDE TIGHT FITTING SCREEN DOOR - REMOVE CURRENT SCREEN DOOR. ELIMINATE ALL FLIES WIHTIN 3 DAYS., ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Controlling Pests
    Items:
    Pest(s) flies
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    FACILITY HAS NUMEROUS FLIES - OBSERVED ON CHICKEN, CUTTING BOARD AND ON CLEAN KNIFE. THE FRONT AND REAR DOORS ARE PROPPED OPEN (CITED AT ROUTINE INSPECTION). THE REAR SCREEN DOOR HAS LARGE GAPS - TOP AND BOTTOM OF DOOR AND SCREEN IS DAMAGED. KEEP DOOR CLOSED. PROVIDE TIGHT FITTING SCREEN DOOR - REMOVE CURRENT SCREEN DOOR. ELIMINATE ALL FLIES WIHTIN 3 DAYS., ,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING FOOD CONTACT SURFACES.
    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: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING FOOD CONTACT SURFACES.
    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: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING FOOD CONTACT SURFACES.
    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: Package Integrity
    Comment:
    CORRECTED BY RETURING DENTED CANS TO 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: Package Integrity
    Comment:
    CORRECTED BY RETURING DENTED CANS TO 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: Package Integrity
    Comment:
    CORRECTED BY RETURING DENTED CANS TO 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: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY STORING CHICKEN IN COOLER AT 41F.
    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:
    CORRECTED BY STORING CHICKEN IN COOLER AT 41F.
    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:
    CORRECTED BY STORING CHICKEN IN COOLER AT 41F.
    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: Sanitizing Solutions, Testing
    Comment:
    NOT CORRECTED. NO SANITIZER TEST KIT ON PREMISES. PROVIDE WITHIN 3 DAYS.,
    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)
  • Critical: Sanitizing Solutions, Testing
    Comment:
    NOT CORRECTED. NO SANITIZER TEST KIT ON PREMISES. PROVIDE WITHIN 3 DAYS.,
    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)
  • Critical: Sanitizing Solutions, Testing
    Comment:
    NOT CORRECTED. NO SANITIZER TEST KIT ON PREMISES. PROVIDE WITHIN 3 DAYS.,
    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)
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED BY STORING GARLIC IN OIL IN COOLER AT 41F.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED BY STORING GARLIC IN OIL IN COOLER AT 41F.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED BY STORING GARLIC IN OIL IN COOLER AT 41F.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
08/19/2013Follow-up/crit added
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED CAN OPENER AND SLICER NOT SANITIZED AFTER CLEANING. ALWAYS SANITIZE DISHES. SANITIZED AT FOLLOW UP, BUT ANOTHER FOLLOW UP WILL BE CONDUCTED.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED CAN OPENER AND SLICER NOT SANITIZED AFTER CLEANING. ALWAYS SANITIZE DISHES. SANITIZED AT FOLLOW UP, BUT ANOTHER FOLLOW UP WILL BE CONDUCTED.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    NOT CORRECTED. CAN OPENER AND CARROT SLICER ARE NOT CLEAN AND STORED WITH FILTHY TOOLS. KEEP CLEAN, STORE CLEANLY AWAY FROM TOOLS. RE-CLEANED AT INSPECTION.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    NOT CORRECTED. CAN OPENER AND CARROT SLICER ARE NOT CLEAN AND STORED WITH FILTHY TOOLS. KEEP CLEAN, STORE CLEANLY AWAY FROM TOOLS. RE-CLEANED AT INSPECTION.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    NOT CORRECTED. OBSERVED RAW CHICKEN IN LARGE CONTAINERS AT 67F AND 69F. AFTER PREPPING - THE COOK WORKING ON A DIFFERENT BATCH. PREP SMALLER BATCHES. PUT IN COOLER AFTER CUTTING/PREPPING.,
    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:
    NOT CORRECTED. OBSERVED RAW CHICKEN IN LARGE CONTAINERS AT 67F AND 69F. AFTER PREPPING - THE COOK WORKING ON A DIFFERENT BATCH. PREP SMALLER BATCHES. PUT IN COOLER AFTER CUTTING/PREPPING.,
    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)
 08/12/2013Follow-up/crit added
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED SMALL CAN OPENER WITH OLD DEBRIS, BULK FOOD SCOOPS WITH OLD STICKY YELLOW DEBRIS. 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: Package Integrity
    Items:
    Food package(s) Cans
    Locations:
    storage area
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    4 CANS OF FOOD, DENTED ON SEAMS OBSERVED. DO NOT STOCK ON SHELF. DISPOSE OF THE CANS OR SET ASIDE AND RETURN TO FOOD SUPPLIER WHEN FOUND TO BE DENTED. CORRECTED BY SETTING ASIDE TO RETURN TO 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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    food prep sink
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED SAME CHICKEN IN FOOD PREP SINK DURING ENTIRE INSPECTION, WAS AT 72F BY END OF INSPECTION. CLEAN/ PREP ANIMAL FOOD QUICKLY, AND COOK OR PUT INTO COOLER BEFORE GETTING WARM. CHICKEN WAS PUT INTO THE 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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    PROVIDE A SANITIZER TEST KIT WITHIN 1 WEEK., , CORRECTED BY PROVIDING ON CHLORINE SANITIZER TEST KIT.
    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)
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    OBSERVED GARLIC IN OIL WITHOUT TIME CONTROL AT 82F. THIS IS A REPEAT VIOLATION. KEEP GARLIC IN OIL IN THE COOLER AT 41F OR LOWER. COMPLETE THE RISK CONTROL PLAN, FAX TO NUMBER ON FORM.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    1) FRONT DOOR PROPPED OPEN. DO NOT PROP DOOR OPEN. CORRECTED BY CLOSING. 2) REAR SCREEN DOOR HAS A VERY LARGE GAP AT THE TOP. PROVIDE A TIGHT FITTING DOOR OR KEEP THE EXTERIOR DOOR CLOSED.
    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
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) men's
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    REPAIR CLOSER ON REST ROOM DOOR. A HINGE CLOSER IS ALSO APPROVED (DOOR HAS DAMAGE FROM PREVIOUS CLOSER).
    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.
 07/23/2013Routine
  • Critical: Before Use After Cleaning
    Comment:
    CORRECTED BY SANITIZING PROPERLY.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Characteristics
    Comment:
    CORRECTED BY USING PLASTIC FOOD GRADE WRAP.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING ALL ITEMS NOTED AT ROUTINE INSPECTION AND STORING CLEANLY.
    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: Food Temperature Measuring Dev
    Comment:
    CORRECTED BY PROVIDING AN NSF GRADE FOOD PROBE.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Packaged and Unpackaged Food -
    Comment:
    CORRECTED AT FOLLOW-UP BY STORING RAW CHICKEN BELOW ALL OTHER FOOD AND RAW MEATS BELOW RTE FOODS. CORRECTED BY COVERING FOOD IN STORAGE AND STORING PRODUCE BOXES BELOW CLEAN 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
  • Critical: Person in Charge
    Comment:
    CORRECTED BY DEMONSTRATING KNOWLEDGE OF SANITIZING AND CHECKING FINAL COOK TEMPS.
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING RICE AT 155F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED BY DATE MARKING REQUIRED FOOD ITEMS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED: NO PHF OUT OF TEMP CONTROL. NO GARLIC IN OIL PRESENT. CHICKEN KEPT IN WALK-IN COOLER.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • In-Use Utensils, Between-Use S
    Comment:
    CORRECTED BY STORING RICE SCOOP IN 165F WATER (STEAM TABLE) AND STORING UTENSILS CLEANLY.
    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
  • Nonfood-Contact Surfaces
    Comment:
    CORRECTED BY CLEANING FAUCET KNOBS AND SHELVES.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/03/2013Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED A FOOD CONTAINER AND STRAINER BEING CLEANED BUT NOT SANITIZED. FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED VARIOUS MEATS PORTIONED INTO WALMART GROCERY BAGS. PROVIDE FOOD GRADE CONTAINERS.,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MANY ITEMS NOT CLEAN: MAGNETIC UTENSIL HOLDER, GREY FOOD TUB HOLDING BREAD POWDER FOR BATTER, FOOD CUTTER AND CAN OPENER BLADE HAD FOOD DEBRIS ON THEM AND STORED WITH DIRTY TOOLS, CHICKEN AND EGG ROLL BASKETS IN WALK-IN COOLER SOILED. KNIVES IN BETWEEN COUNTER WITH OLD, FILTHY, GOOEY DEBRIS. CLEAN ALL FOOD CONTACT SURFACES OF EQUIPMENT AND KEEP CLEAN. ITEMS WERE CLEANED DURING INSPECTION, BUT A FOLLOW-UP WILL STILL BE CONDUCTED.,
    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: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    FACILITY DID NOT HAVE A PROBE THERMOMETER. PROVIDE THERMOMETER.,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal product(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    RAW CHICKEN LOOSELY REPACKAGED BY ESTABLISHMENT WAS OVER RAW BEEF IN WALK-IN FREEZER. THE RAW BEEF WAS NOT COVERED. STORE RAW CHICKEN BELOW RAW BEEF AND COVER FOODS. WALK-IN COOLER HAD DIRTY PRODUCE STORED OVER CLEAN FOOD. STORE UNCLEANED PRODUCE BELOW CLEANED/PREPPED 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
  • Critical: Person in Charge
    Items:
    Person-in-charge, Person-in-charge
    Problems:
    Does not demonstrate required knowledge, Not ensuring compliance
    Corrections:
    Knowledge is to be obtained through an approved training program., Person-in-charge must ensure compliance with items listed above.
    Comment:
    PERSON IN CHARGE DID NOT DEMONSTRATE OR HAVE KNOWLEDGE OF PROPER SANITIZING OF FOOD CONTACT SURFACES, HOW TO MONITOR FINAL COOK TEMPERATURES OF FOOD. OWNER NOT ENSURING PROPER SANITIZING AND MONITORING OF FINAL COOK TEMPERATURES. EDUCATE EMPLOYEES AND ENSURE COMPLIANCE WITH NOTED VIOLATIONS.,
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    RICE AT 129F IN RICE COOKER. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT 135F OR ABOVE. HOLD RICE AT OR ABOVE 135F.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, 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:
    DID NOT OBSERVE DATE MARKING FOR THE FOLLOWING: EGG ROLLS, COOKED CHICKEN, GRAVY (ALL MADE YESTERDAY). PROVIDE DATE MARKS FOR THESE ITEMS.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    OBSERVED GARLIC IN OIL ON FOOD CART AT COOK LINE AT 51F (MADE YESTERDAY) - DISCARDED. ALSO COOKED CHICKEN OUT OF TEMPERATURE CONTROL (PERSON IN CHARGE STATED CHICKEN WOULD BE SERVED WITHIN THE HOUR, BUT NONE HAD BEEN SERVED DURING OR BY THE END OF THE INSPECTION). POTENTIALLY HAZARDOUS FOODS LEFT OUT MUST BE TIME CONTROLLED USING TIME MARKINGS AND WRITTEN PROCEDURES.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    RICE SCOOP STORED IN STANDING WATER AT 60F. STORE UTENSILS ON CLEAN PORTION OF PREP TABLE. UTENSILS STORED WITH DIRTY TOOLS. STORE SEPARATELY.,
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in cooler
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    REAR AREA SHELVES SOILED AND HAND SINK FAUCET KNOBS FILTHY. CLEAN AND 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.
 01/02/2013Routine
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    Raw beef stored below raw chicken in walk-in cooler. Raw chicken must be stored below beef on shelves. Raw meats are stored according to cooking temperature. Handout provided to PIC., Beef moved above chicken. VIOLATION CORRECTED DURING INSPECTION.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in cooler
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Crumbs on shelves, bottom of white reach-in refrigerator. 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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Cookline floor drain
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    Floor drain under cook line is filled with grease. Clean.
    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.
 07/09/2012Routine Inspection
  • Cutting surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Locations:
    kitchen
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    Three (3) cutting boards have large holes in the center. Discard these and purchase new cutting boards.
    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.
 01/06/2012Routine Inspection
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Locations:
    front door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Front door propped open. No screen door present. Keep door closed at all times.
    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
 08/04/2011Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Under the 3-compartment sink floor drain
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MOLD HAS ACCRUED ON DRAIN LINE UNDER 3 COMPARTMENT SINK. FOOD HAS ACCRUED IN DRAIN CUP UNDER PREP SINK. CLEAN REGULARLY.
    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)
    Locations:
    kitchen cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    ROUND CUTTING BOARD HAS DEEP SCRATCHES AND HOLE IN CENTER. REPLACE CUTTING BOARD.
    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.
 01/26/2011Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Vegetables moved to shelf above all raw meats. Handout provided to P.I.C. VIOLATION CORRECTED., RAW BEEF STORED ABOVE VEGETABLES IN WALK-IN COOLER. RAW FOODS MUST BE STORED ON SHELVING TOP-TO-BOTTOM ACCORDING TO FINAL COOK TEMPERATURE: COOKED & READY-TO-EAT (VEGETABLES) ON TOP SHELVES
    General violation description:
    3-302.11 - WHOLE FISH
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Under the 3-compartment sink floor drain
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MOLD HAS ACCRUED IN DRAIN CUPS UNDER 3 COMPARTMENT SINK. CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES.
    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.
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    back room
    Corrections:
    Provide as required
    Comment:
    FLUORESCENT LIGHT BULBS IN REAR STORAGE ROOM ARE NOT TURNING ON. REPLACE BULBS, RETURNING LIGHT SHIELD TO FIXTURE.
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Locations:
    door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    BOTH FRONT AND REAR ENTRANCE DOORS PROPPED OPEN. CLOSE FRONT DOOR AND CLOSE SCREEN DOOR IN THE BACK. EDUCATIONAL MATERIAL PROVIDED (WHEN A FLY LANDS ON FOOD).
    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
 07/21/2010Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    back room
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    DEBRIS AND FLOUR ON FLOOR IN BACK ROOM. SWEEP REGULARLY.
    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.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Locations:
    kitchen
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    DIRTY, WET RAGS FOR SPILLS SITTING ON COUNTER THROUGHOUT KITCHEN. WET RAGS MUST BE STORED COMPLETELY SUBMERGED IN SANITIZER.
    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
 12/08/2009Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Vegetables moved to shelf above all raw meats. Handout provided to P.I.C. VIOLATION CORRECTED., RAW CHICKEN STORED ABOVE VEGETABLES IN WALK-IN COOLER. MOVE CHICKEN BELOW READY-TO-EAT FOODS.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Ventilation hood system
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    VENTILATION HOOD NOT TURNED ON. ALWAYS TURN ON VENTILATION HOOD WHILE COOKING.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    Comment:
    PROVIDE PAPER TOWELS AT FRONT HAND SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 06/29/2009Routine Inspection
  • Items:
    Soap at handsink bar, Soap at restroom handsink men's
    Locations:
    kitchen Hand wash sink(s), men's rest room
    Problems:
    Not provided, Not provided
    Corrections:
    Provide adequate supply of soap at all hand sinks., Provide adequate supply of soap at all hand sinks.
    Comment:
    PROVIDE SOAP AT REAR KITCHEN HAND WASHING SINK AND IN MEN'S ROOM.
    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)
  • Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    Comment:
    PROVIDE PAPER TOWELS AT REAR KITCHEN HAND WASHING SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Items:
    Employee washed/rinsed hands
    Locations:
    kitchen 3-compartment sink
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    EMPLOYEE WASHED HANDS IN 3 COMPARTMENT SINK. WASH HANDS IN HAND WASHING SINKS ONLY.
    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)
  • Items:
    Dispensing utensil(s)
    Locations:
    kitchen
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    SINGLE SERVICE SAUCE CUPS AND COFFEE CANS USED AS SERVING UTENSILS IN DRY FOODS. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap at handsink bar, Soap at restroom handsink men's
    Locations:
    kitchen Hand wash sink(s), men's rest room
    Problems:
    Not provided, Not provided
    Corrections:
    Provide adequate supply of soap at all hand sinks., Provide adequate supply of soap at all hand sinks.
    Comment:
    PROVIDE SOAP AT REAR KITCHEN HAND WASHING SINK AND IN MEN'S ROOM.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    Comment:
    PROVIDE PAPER TOWELS AT REAR KITCHEN HAND WASHING SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    SINGLE SERVICE SAUCE CUPS AND COFFEE CANS USED AS SERVING UTENSILS IN DRY FOODS. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
    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
  • Where to Wash
    Items:
    Employee washed/rinsed hands
    Locations:
    kitchen 3-compartment sink
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    EMPLOYEE WASHED HANDS IN 3 COMPARTMENT SINK. WASH HANDS IN HAND WASHING SINKS ONLY.
    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)
 12/09/2008Routine Inspection

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