- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- 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-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Comment:
- Utensils used to dispense bulk food items (sugar, flour, rice, etc. ) must be stored with handles above the level of the food. Observed several bulk bins of non-potentially hazardous food with plastic cups used as dispensing utensils. Provide utensils with handles and store above the top level of the food.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Outer openings of the food establishment must be protected from entry of pests by have self-closing, tight fitting doors. Observed one of the back screen doors does not close tightly. Repair door so that it creates a tight seal to prevent the entry of pests.
- 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
|
04/15/2015 | Routine |
| No violation noted during this evaluation. | 12/02/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no metal stem thermometer in the kitchen. Food thermometers must be available for taking food temperatures. A food thermometer was provided in my presence. Violation corrected.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed soap dispenser not working for the handsink next to the food prep sink. Soap must be provided. Repair the soap dispenser. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the dishmachine. An iodine test kit was provided instead. Provide a chlorine 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed pan stored in the handsink at the front counter. Handsinks must be kept accessible. The pan was removed in my presence. Violation corrected. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled lid and handles on the sweet & sour bin as well as soiled flour and rice bins and lids. Non-food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on the employee restroom door. Facilities must be maintained. Paint the door inside and out to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/30/2014 | Routine |
| No violation noted during this evaluation. | 05/05/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the employee restroom handsink. Paper towels must be provided. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the rear kitchen handsink and the front counter handsink. Soap must be provided. Soap was provided in my presence. Violation corrected. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed flour pans stored in the rear kitchen handsink. Handsinks must be kept accessible. The pans were removed in my presence. Violation corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy exhaust hood and baffle filters above the cooking equipment. Ventilation must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the cooking equipment, pop box rack and shelves in the dry storage room. Clean these areas to sight and touch on a weekly basis.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the rear kitchen handsink. Provide a handwashing sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulbs above the dry storage shelves. Provide proper illumination. Replace the burned out light bulbs.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: top of dishmachine, bottom shelf of the food prep cooler, and exterior of the the rice and flour bins. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths not stored in sanitizing solution when not in use. Wipinc cloths were stored in a sanitizer pail in my presence. Violation corrected.
- 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
|
04/25/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed soap dispenser not working at the rear cookline handsink. Soap must be provided. The soap dispenser was repaired in my presence. Violation corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under cookline and soiled wall by back door. Clean these items to sight and touch as needed.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the rear cookline handsink and the front counter handsink. Provide handwashing signs for these handsinks.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exterior of rice cooker, bottom shelf of food prep cooler and top of the dishmachine. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloth left out on counter when not in use. Store wiping cloth in sanitizing solution when not in use.
- 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
|
10/23/2013 | Routine |
| No violation noted during this evaluation. | 05/03/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE INTERIOR CLEANED .
- 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:
- ALL FOODS 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)
- Critical: Using a Handwashing Sink
- Comment:
- HAND SINK ACCESSIBLE FOR USE ....NO ITEMS STORED INSIDE .
- 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)
|
11/05/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment microwave interior
- Locations:
- Microwave oven(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND SANITIZE INTERIOR OF ICE MACHINE .......BLACK RESIDUE OBSERVED ON THE PIPE INSIDE THE ICE MACHINE.... DISCARD ICE .....CLEAN AND SANITZE THE INTERIOR OF THJE ICE BIN .....THEN BEGIN ICEMAKING PROCESS AGAIN,
- 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:
- COOKED CHICKEN PIECES OBSERVED AT 48F AND CUT LETTUCE OBSREVED AT 62F .......MAINTAIN THESE POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.......CORRECTED BY RELOCATING FROM OUT OF THE COOLER UNIT,.......ABOVE THE FOOD PRODUCTS IN TOP OF COOLERTO BELOW WHERE FOODS ARE MAITAINED 41F OR BELOW. REMEMBER CUT LEAFY LETTUCE MUST BE STORED AT 41F OR BELOW NOW......LEAFY LETTUCE /CUT IS NOW POTENTIALLY HAZARDOUS FOOD.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- HANDWASH SINK USED AS A HOLDING BASIN FOR CONTAINER OF FLOUR......DISCONTINUER THIS USAGE........MAINTAIN ACCESSIBILITY TO SINK FOR USAGE AS A HAND WSH SINK.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
10/04/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- STORE BROCCOLI SEPARATE FROM RAW ANIMAL FOODS........DO NOT STORE IN FRONT OF RAW ANIMAL FOODS AS OBSERVED.........CORRECTED BY REMOVING BROCCOLI FROM IN FRONT OF RAW MEAT STORAGE AT VISIT.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- STORE OBSERVED CABBAGE AND OTHER FOODS OFF WALK IN FLOOR ON TO THE SHELVING UNITS.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- MAINTAIN BACK DOOR CLOSED TO PREVENT ENTRY OF INSECTS , RODENTS, OR BIRDS.......BACK DOOR PROPPED OPEN WITH STICK........REMOVED AT VISIT.
- 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
|
04/11/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR BELOW THAT REQUIRE REFRIGERATION
- 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)
|
11/22/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment microwave interior
- Locations:
- Microwave oven(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN PLATE IN MICROWAVE. ,
- 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: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- RAID SPRAY OBSERVED IN THE ESTABLISHMEN. REMOVE TOXIC MATERIALS AND PESTICIDES. USE ONLY FOODGRADE PESTICIDES. ,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PORK CHUNKS RECORDED AT 48F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SURROUND PORK CHUNK CONTAINER WITH ICE. , ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER IS NOT DISPENSING CHEMICAL SANITIZER. REPAIR MACHINE TO DISPENSE 20-100 PPM. UNTIL REPAIRED, SANITIZE MANUALLY AT 3 COMPARTMENT SINK. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST KIT TO MONITOR SANITIZER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- prep line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE STAB TYPE 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)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- 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
|
10/12/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS 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)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- EGGROLLS AND COOKED CHICKEN OBSERVED WITH DATEMARKING.
- 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:
- OPERATOR HAS POSTED CRITERIA TO RETURN TO WORK AFTER ILLNESSES WITH DIARRHEA AND VOMITING........OPERATOR INDICATES SHE HAS DISCUSSED THE ABOVE WITH ALL EMPLOYEES
- 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.
|
06/07/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Comment:
- OPERATOR INDICATES THAT EMPLOYEE EDUCATION AND TRAINING WAS FOR SICK EMPLOYEES...SHE DID NOT UNDERSTAND WHAT IT WAS ALL ABOUT AT TIME OF VISIT.......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
- 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: Responsibility of Person in Ch
- Comment:
- OPERATOR INDICATES THAT EMPLOYEE EDUCATION AND TRAINING WAS FOR SICK EMPLOYEES...SHE DID NOT UNDERSTAND WHAT IT WAS ALL ABOUT AT TIME OF VISIT.......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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.
|
05/11/2011 | 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:
- COOKED PORK PIECES RECORDED AT 46F AND WONTON NOODLES AT 103 F .......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW ...OR AT 135F OR ABOVE. OPERATOR MAY AS WE DISCUSSED : SUBMIT PROCEDURS FOR USING TIME AS A CONTROL FOR THE PORK AND FOR THE WONTON NOODLES WHERE OPERATOR WILL LABEL THE TIME FOOD IS REMOVED FROM THE COOLER OR THE HEAT AND FOOD TO BE DISCARDED AFTER 4 HOURS. SUBMIT STANDARD OPERATING PROCEDURES FOR USING TIME AS A CONTROL , TO MWALTON BY 4-28-11 OR MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW OR 135F OR ABOVE.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED PORK PIECES RECORDED AT 46F AND WONTON NOODLES AT 103 F .......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW ...OR AT 135F OR ABOVE. OPERATOR MAY AS WE DISCUSSED : SUBMIT PROCEDURS FOR USING TIME AS A CONTROL FOR THE PORK AND FOR THE WONTON NOODLES WHERE OPERATOR WILL LABEL THE TIME FOOD IS REMOVED FROM THE COOLER OR THE HEAT AND FOOD TO BE DISCARDED AFTER 4 HOURS. SUBMIT STANDARD OPERATING PROCEDURES FOR USING TIME AS A CONTROL , TO MWALTON BY 4-28-11 OR MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW OR 135F OR ABOVE.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS OR AT ROOM TEMPERATURE....NO DATE MARKING ON THE ITEMS OBSERVED BELOW: PROVIDE DISCARD DATES ON COOKED CHICKEN PIECES AND CHICKEN SOUP IN WALK IN COOLER......PROVIDE DISCARD DATES ON DEEP FRIED CHICKEN IN TUBS OF UPRIGHT COOLER AND TRAY OF EGG ROLLS. PROVIDE PROPER DISCARD DATES ON TRAYS OF EGG ROLLS MADE YESTERDAY (4-20)....EGGROLLS OBSERVED TO BE DATED 4/21 TO 4/27.........ADD 6 DAYS TO THE DATE MADE ...IE...4/20 TO 4/26. PROVIDE DISCARD DATES ON COOKED RICE STORED ON STEEL TRAYS ON CART., PROVIDED DATEMARKING HANDOUT IN CHINESE AND ENGLISH,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS OR AT ROOM TEMPERATURE....NO DATE MARKING ON THE ITEMS OBSERVED BELOW: PROVIDE DISCARD DATES ON COOKED CHICKEN PIECES AND CHICKEN SOUP IN WALK IN COOLER......PROVIDE DISCARD DATES ON DEEP FRIED CHICKEN IN TUBS OF UPRIGHT COOLER AND TRAY OF EGG ROLLS. PROVIDE PROPER DISCARD DATES ON TRAYS OF EGG ROLLS MADE YESTERDAY (4-20)....EGGROLLS OBSERVED TO BE DATED 4/21 TO 4/27.........ADD 6 DAYS TO THE DATE MADE ...IE...4/20 TO 4/26. PROVIDE DISCARD DATES ON COOKED RICE STORED ON STEEL TRAYS ON CART., PROVIDED DATEMARKING HANDOUT IN CHINESE AND ENGLISH,,
- 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:
- ENSURE ALL EMPLOYEES HAVE BEEN SCREENED AND EDUCATED FOR THE BIG 5 FOOD BORNE ILLNESSES, SYMPTOMS AND THE RESPONSIBLITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR DAY OFF AND ON A REGULAR SCHELDULED WORK DAY.......OPERATOR WAS NOT AWARE OF THE REQUIREMENT OF THE EMPLOYEES TO REPORT ILLNEESSES WITH SYMPTOMS OF DIARRHEA/VOMITING ON THEIR DAY OFF AND THE REQURIED 24 HOURS OF WELLNESS WHICH WOULD REQUIRE THE ILL EMPLOYEE TO MISS THE FIRST SCHEDULED DAY OF WORK AFTER AN ILLNESS ON THEIR DAY OFF. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B IN CHINESE AND IN ENGLISH AND THE EMPLOYEE FOODBORNE ILLNESS GUIDELINES HANDOUT FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- 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: Responsibility of Person in Ch
- Comment:
- ENSURE ALL EMPLOYEES HAVE BEEN SCREENED AND EDUCATED FOR THE BIG 5 FOOD BORNE ILLNESSES, SYMPTOMS AND THE RESPONSIBLITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR DAY OFF AND ON A REGULAR SCHELDULED WORK DAY.......OPERATOR WAS NOT AWARE OF THE REQUIREMENT OF THE EMPLOYEES TO REPORT ILLNEESSES WITH SYMPTOMS OF DIARRHEA/VOMITING ON THEIR DAY OFF AND THE REQURIED 24 HOURS OF WELLNESS WHICH WOULD REQUIRE THE ILL EMPLOYEE TO MISS THE FIRST SCHEDULED DAY OF WORK AFTER AN ILLNESS ON THEIR DAY OFF. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B IN CHINESE AND IN ENGLISH AND THE EMPLOYEE FOODBORNE ILLNESS GUIDELINES HANDOUT FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING., ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- DISCONTINUE SOUP STOREAGE IN FRONT OF RAW CHICKEN ON BOTTOM SHELF IN WALK IN COOLER.......CORRECTED AT TIME OF VISIT BY RELOCATING CHICKEN SOUP'
- 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
|
04/21/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED. FRIED NOODLES STORED IN CARDBOARD BOX THAT IS LINED WITH BROWN PAPER THAT IS FOOD GRADE. DID NOT OBSERVE ANY ITEMS STORED IN GROCERY BAGS.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. OBSERVED DATE MARK ON TOP OF ROLLING RACK STATING 16-23. THIS IS FOR THE 2 1/2 TRAYS OF EGG ROLLS. FACILTY PUT 1 EXTRA DAY ON DATE MARK. MUST COUNT 6 DAYS AFTER DAY MADE SO 16-22. DATE CHANGED ON LABEL.
- 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
|
11/19/2010 | Follow-up |
Restaurant representatives - add corrected or new information about China House Inn, 33018 W. 7 Mile Rd., Livonia, MI 48152 »