- Critical: Good Repair and Calibration
- Comment:
- THE BATTERY HAS BEEN REPLACED IN THE THERMOMETER AND IT NOW FUNCTIONS PROPERLY. VIOLATION IS CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Manual and Mechanical Warewash
- Comment:
- CHLORINE SANITIZER IS USED AT THE DISH MACHINE. NO CHLORINE WAS DETECTED IN THE FINAL RINSE. SANITIZER LINE WAS PRIMED AT TIME OF VISIT AND 50 PARTS PER MILLION (PPM) FINAL CHLORINE RINSE WAS OBTAINED. VIOLATION CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CUT MELON TRAY IS NOW ON ICE BATH. MELON IS 40 F. CHICKEN ITEMS ON BUFFET TABLE ARE NOW ABOVE 135 F. VIOLATION IS CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE AT THIS FACILITY. VIOLATION IS CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Time as a Public Health Contro
- Comment:
- A REUSABLE SIGN ON THIS COOLER EXISTS. DURING THIS VISIT, THE TIMES THAT THE DIFFERENT ANIMAL FOODS WERE PREPARED/TAKEN OUT OF COLD STORAGE WERE MARKED ON SHEET, ALONG WITH THE DISCARD TIMES. CONTENTS OF CHICKEN IN THIS COOLER WERE BELOW 70 F (47 F). VIOLATION IS CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Food Storage, Prohibited Areas
- Comment:
- FREEZER HAS BEEN REMOVED FROM THE AREA. NO FOOD ITEMS OBSERVED UNDER THE SEWER PIPE. VIOLATION IS CORRECTED.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Intensity
- Comment:
- FLUORESCENT LIGHT TUBE IS NOW REPLACED. ADEQUATE ILLUMINATION EXISTS. VIOLATION IS CORRECTED.
- 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
- Maintaining Refuse Areas and E
- Comment:
- DUMPSTER LIDS WERE CLOSED TODAY. VIOLATION IS CORRECTED.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
04/07/2015 | Follow-up |
- Critical: Good Repair and Calibration
- Locations:
- back kitchen area
- Comment:
- THERE IS A DIGITAL FOOD THERMOMETER ON SITE, BUT THE BATTERY IS APPARENTLY LOW. REPLACE THE BATTERY OR THERMOMETER, IF IT IS NOT WORKING PROPERLY. CORRECT THIS IN 10 DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY CORRECTION.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Manual and Mechanical Warewash
- Locations:
- at the Dish machine
- Comment:
- DISH MACHINE IS PROVIDING INADEQUATE QUAT SANITIZER. SERVICE MACHINE AS SOON AS POSSIBLE. A REVISIT WILL OCCUR TO VERIFY THAT A FINAL RINSE OF ADEQUATE LEVEL IS BEING ACHIEVED.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Locations:
- in the walk-in freezer
- Comment:
- IN THE WALK-IN FREEZER, SOME TRAYS OF FOOD WERE UNCOVERED. ALSO, SOME TRAYS WERE ON FLOOR. TRAYS COVERED AND TAKEN UP OFF FLOOR AT TIME OF VISIT. ITEM CORRECTED AT TIME OF 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
- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the buffet table
- Comment:
- AT THE BUFFET TABLE, A TRAY OF CITY CHICKEN WAS ABOVE 135 F, BUT ONLY A THE BOTTOM OF THE TRAY. DO NOT PUT SO MUCH CHICKEN IN THE TRAY. THE HONEYDEW MELON WAS 60 F. PERSON IN CHARGE STATED THAT STAFF DID NOT KNOW TO ADD WATER TO THE ICE BELOW THE TRAY TO KEEP THE FOOD COLDER THAN 41 F. KEEP THE FOOD COLDER THAN 41 F. A REVISIT WILL OCCUR TO VERIFY THAT THIS IS BEING DONE.,
- 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
- Locations:
- at the bar
- Comment:
- AT THE BAR, BLEACH IS USED AS THE SANITIZER. ACQUIRE CHLORINE TEST STRIPS IN 10 DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY THIS.,
- 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: Separation
- Locations:
- back kitchen area
- Comment:
- CAULKING TUBE, AND CLEANING SOLUTION CONTAINERS STORED ON A RACK NEAR FOOD ITEMS. THESE ITEMS WERE REMOVED FROM THIS FOOD STORAGE RACK AT TIME OF VISIT AND STORED ELSEWHERE. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Time as a Public Health Contro
- Locations:
- at the cookline
- Comment:
- IN THE REACH-IN COOLER AT THE END OF THE COOKLINE BY THE ICE MACHINE, FRIED CHICKEN WAS 44 F AND COOKED PORK AT 49 F. TOLD PERSON IN CHARGE TO DISCARD THIS FOOD AFTER IT HAS BEEN IN THIS COOLER FOR MORE THAN 6 HOURS. BECAUSE THIS COOLER IS NOT KEEPING FOOD COLDER THAN 41 F. PERSON IN CHARGE WILL START USING TIME AS A CONTROL. PROVIDE AND USE LABELS OR INDICATORS SO THAT FOOD KEPT IN THIS COOLER IS MARKED WITH A TIME AFTER WHICH IT MUST BE DISCARDED (AFTER 6 HOURS HAS PASSED). CORRECT THIS AS SOON AS POSSIBLE. A REVISIT WILL OCCUR TO VERIFY CORRECTION.,
- 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.
- Food Storage Containers, Ident
- Locations:
- back kitchen area
- Comment:
- CONTAINERS OF FLOUR AND CORN STARCH WERE UNLABELED. CONTAINERS MARKED WITH A MARKER AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food Storage, Prohibited Areas
- Locations:
- in the basement
- Comment:
- THERE IS A REACH-IN FREEZER UNDERNEATH SEWER PIPING. PROVIDE A GUTTER OR SHIELD BELOW THE SEWER PIPE SO THAT IN CASE OF FUTURE LEAKS, SEWAGE DOESN'T DRIP DIRECTLY ON FREEZER. OR, RELOCATE FREEZER ELSEWHERE. PERSON IN CHARGE STATES THAT FREEZER IS NOT FOR FOOD ITEMS SERVED TO CUSTOMERS.,
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Intensity
- Locations:
- in the utility room
- Comment:
- ONE OF THE FLUORESCENT LIGHT TUBES IS FAILING IN THE UTILITY ROOM. REPLACE LIGHT TUBE TO PROVIDE ADEQUATE ILLUMINATION.,
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ONE LID OF DUMPSTER IS OPEN. KEEP LIDS CLOSED. ALSO, CLEAN DEBRIS ON GROUND BEHIND DUMPSTER.,
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
03/09/2015 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- Walk-in cooler
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- A large quantity of rice cooling heaped up in a colander. The rice was 80f and cooling for 2 hours. Cool in thin portions no more than 4 inches thick. Corrected by spreading rice out on a sheet pan. Cooked chicken cooling in reach in cooler at the cook line. Cool in the walk in cooler. Corrected by cooling in the walk in cooler.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s), Raw animal product(s)
- Locations:
- reach-in cooler
- Problems:
- Stored over/next to Raw ready-to-eat food(s), Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Keep separate.
- Comment:
- A pan of cooked food stored on raw ground pork. Raw ground pork and raw beef stored over cooked food and raw shrimp. Store raw animal food below or away from ready to eat foods, and store raw animal food separated by animal type, and not with raw meat over seafood. Corrected by separating as stated with raw meat below other food. Observed many large trays of food stored uncovered in the walk in freezer. Bulk rice bin is uncovered. Keep food in storage covered.
- 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:
- Observed chicken and egg rolls in cooler without date marking. Also milk with factory date of 9-8 in bar glass door cooler without date marking. Corrected by date marking the egg rolls and chicken and discarding the milk.
- 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
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Locations:
- basement
- Problems:
- In prohibited area(s) Under sewer line(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Basement storage area: The chest freezer and a 5 gallon container of food are under a sewer pipe, and observed stain from leak on the freezer lid and sewage on the lid of the food. Move the freezer away from sewer pipes or provide a barrier between the pipes and the freezer, as discussed. Dispose of the food. The food was discarded. Clean the freezer lid.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- basement
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Single serve items (lids etc.) stored under a sewer pipe. Move items away from pipe or shield the pipe items from the pipe.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
09/11/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED CAN OPENER WITH OLD FOOD DEBRIS AND SMALL KNIVES STORED IN A SOILED CONTAINER. CORRECTED BY CLEANING. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- 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: 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 WITHOUT DATE MARKING IN THE WALK IN COOLERS
- General violation description:
- 3-501.17 - CORRECTED BY DATE MARKING.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD RACKS HAVE OLD DEBRIS AND CORROSION. 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.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
03/03/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED THICK QUANTITY OF RICE IN LARGE CONTAINER IN WALK IN COOLER COOLING. COOL RAPIDLY IN THIN PORTIONS., CORRECTED BY SPREADING OUT IN SHALLOW PANS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER WAS CORRODED. CLEAN., CORRECTED BY CLEANING.
- 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
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 10 CANS (BAMBOO SHOOTS, OYSTER SAUCE, PINEAPPLES, ORANGES) WITH SEVERE DENTS. DISPOSE OF CANS OR RETURN TO SUPPLIER WHEN DENTS ARE PRESENT. , CORRECTED BY DISCARDING.
- 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: Temperature
- Items:
- Cold food(s)
- Problems:
- Received above 41 degrees f
- Corrections:
- Return to supplier.
- Comment:
- OBSERVED BEANS (2 LARGE BAGS) SPROUTS IN WALK IN COOLER AT 62F. PIC STATED JUST RECEIVED FROM SUPPLIER. CHECK COLD FOOD TO ENSURE 41F OR LESS UPON DELIVERY., CORRECTED BY DISCARDING.
- General violation description:
- 3-202.11 - (A) Except as specified in (B) of this section, refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 5C (41F) or below when received. (B) If a temperature other than 5C (41F) for a POTENTIALLY HAZARDOUS FOOD is specified in LAW governing its distribution, such as LAWS governing milk, MOLLUSCAN SHELLFISH, and shell eggs, the FOOD may be received at the specified temperature. (C) POTENTIALLY HAZARDOUS FOOD that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 60C (140F) or above. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (E) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED BASEMENT STORAGE LIGHTS UNSHEILDED. PROVIDE TUBE COVERS ON TUBE LIGHTS AND COVER ON THE MERCURY BULB.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
09/10/2013 | Routine |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Locations:
- 3-compartment sink(s) floor drain
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Plastic jar with bottom cut out in floor drain under 3 compartment sink to block splashing. Provide air gap-plastic is blocking air gap., Employee removed plastic jar, moved drain line to properly line up with floor drain. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Wall(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Wall below prep table in and mop room are dirty. 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.
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- (2) cutting boards seen on counter are heavily scored. Resurface/replace boards. Brown board must be discarded.
- 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.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- 3-compartment sink(s)
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- Employee washed hands in 3 compartment sink.
- 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)
|
09/28/2012 | Routine |
- Critical: Cooling
- Comment:
- ALL TRAYS ARE NOW BEING CHARTED ON A DRY ERASE BOARD WHEN BEING COOLED/SERVED
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
04/09/2012 | Follow-up |
- Critical: Characteristics
- Comment:
- A) NO MORE UTENSILS STORED UPON CARDBOARD ON SHELVES B) BROCCOLI NOW STORED IN PLASTIC BIN
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- TWO OF THREE BINS ARE LINED WITH PLASTIC THE THIRD IS 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: Cooling
- Comment:
- PIC/INSPECTOR AGREED THAT THIS FACILITY WILL MAKE A "SERVE/CHILL" CHART THAT WILL ENSURE THAT ALL PRECOOKED FOODS WILL BE REGULARLY MONITORED AS TO WHAT TIME THEY ARE PRECOOKED AND IF THEY ARE TO BE IMMEDIATELY RECOOKED AND PUT OUT AT THE SELF SERVE BARS OR BEGIN THE PROCESS OF COOLING THEREFORE, TWO COLUMNS SEPARATED BY TWO HOURS , AND TEN ROWS TO CORRESPOND WITH THE TEN TRAYS OF PRECOOKED FOODS WILL COMPRISE THE CHART THAT WILL BE ERASABLE,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- FOODS ARE LISTED BUT THE "IN AND OUT (DISCARD)" TIMES ARE NOT PIC/INSPECTOR DISCUSSED AND PIC WILL MODIFY
- 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
- Comment:
- MELON ALONE PLACED IN ITS OWN SMALLER ICE BATH BEGUN TODAY AND HENCEFORTH WILL BE THE PROCEDURE
- 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: System Maintained in Good Repa
- Comment:
- NEW SINK INSTALLED AND FUNCTIONAL
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/29/2012 | Follow-up |
| No violation noted during this evaluation. | 03/21/2012 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- A) RICE SPOON STORED ON SOILED PIECE OF CARDBOARD 9WHICH IS ON TOP OF OILY, SLOTTED SHELF B) WASHED BROCCOLI STORED IN SOILED MANUFACTURER'S CARDBOARD SHIPPING BOX PLEASE DISCONTINUE USE OF ALL MATERIALS THAT CANNOT BE CLEANED/SANITIZED IN THE DISHMACHINE OR MANUALLY THAT ARE IN CONTACT WITH FOOD,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- kitchen DRY GOODS CONTAINER(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THREE LARGE WHITE PLASTIC BINS MUST BE CLEANED/SANITIZED/AIR DRIED IN BETWEEN THEIR EMPTY AND REFILL STEPS CONSIDER STORIN THE MANUFACTURER'S BAG WITHIN THE BIN AND SCOOPING DIRECTLY FROM WITHIN THE BAG INSTEAD,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- TRAY OF CHICKEN ON BOTTOM OF PORTABLE TRAY TESTED 70 F ALSO, TRAY OF CHICKEN IN REACH-IN COOLER ON LOWEST SHELF TESTED 65 F PIC SAID THAT IT WAS COOKED THIS MORNING, MOVED TO WALK IN COOLER, THEN BROUGHT OUT TO THIS COOLER FOODS ON THE TOP SHELF TESTED 41 F (BORDERLINE) WHOLE CHICKEN ON SHELF TO THE RIGHT OF OVEN TESTED 70 F PLUS OBSERVED A BIG PILE OF COOKED, BREADED CHICKEN ON A TRAY COOLING IN A VERY CROWDED WORK PREP AREA PLEASE REVIEW ALL POTENTIAL METHODS SUCH A THIN LAYERS, USE OF WALK IN FREEZER OR COOLER, ETC TO ENSURE THAT THE FIRST TWO HOURS ARE MONITORED AND ALLOW 135 F TO 70 F TEMPERATURE PROPER TWO STAGE COOLING, ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- grill WORKING SUPPLY(IES)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TRAY OF SHELL EGGS HELD AT GRILL (MANY USED, MANY UNUSED) YOLK OF ONE TESTED 84 F PLEASE KEEP TRACK OF TIME ACCORDING TO 3-501.19 (PROVIDED) OR KEEP 41 F CLOSEST COOLER IS ONE LABELED FOR VEGETABLES ONLY,
- 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)
- Locations:
- SELF-SERVE (COLD) SALAD BAR POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED HONEYDEW MELON IN ICE BATH TESTED 64 F PLEASE USE A DEEPER, MORE ENCOMPASSING BATH TO ENSURE 41 F OR LOWER MAY CONSIDER USE OF TRIME AS PUBLIC HEALTH CONTROL (SEE 3-501.19),
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen HANDSINK(S)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ONLY SINK IN KITCHEN HAS BEEN REMOVED FROM THE WALL PIC'S BROTHER SAID IT WAS LEAKING PLEASE REINSTALL TODAY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen NONFOOD CONTACT SURFACES
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A) CEILING THROUGHOUT KITCHEN VERY DUSTY PLEASE CLEAN NOW AND MAINTAIN CLEAN B) THORUGHLY CLEAN THE WALL WHERE THE CALENDAR IS JUST ABOVE THE CHICKEN CUTTING TABLE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/20/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical dishmachine is not dispensing sanitizer-concentration at approximately 10 ppm. Repair machine., Air in dispensing line-line primed-sanitizer now dispensing at approximately 50 ppm Chlorine. VIOLATION CORRECTED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) shelves, reach-in cooler shelf/shelves
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Shelves in walk-in cooler have accumulated food debris (especially cabbage). Clean., Shelves/bottom of reach-in coolers have accumulated crumbs. 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 floors, Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Under cookline, walk-in cooler(s) floor, kitchen stairs
- Problems:
- Greasy, Not clean, With accumulation of debris
- Corrections:
- Keep clean., Keep clean, Keep clean.
- Comment:
- Grease, crumbs have accumulated under cook line. Clean., Debris on floor of walk-in cooler. Clean., Debris on stairs leading into basement. 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- dish machine(s) wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Tiles missing on wall behind dish machine, exposing studs on wall. Replace with tile or FRP.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/09/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SHELVES IN WALK-IN COOLER HAVE ACCUMULATED DEBRIS. BOTTOM SHELVES ON PREP TABLES SHOULD BE CLEANED REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cutting surfaces
- Items:
- Cutting surface(s) cutting block(s) butcher
- Locations:
- kitchen prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD BLOCK ON PREP COOLER HAS DEEP GROOVES. RESURFACE/REPLACE., CUTTING BOARD IS NO LONGER USED FOR CUTTING. WCHD OBSERVED BRAND NEW (DETACHED) CUTTING BOARDS BEING USED DURING INSPECTION.
- 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.
|
02/04/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the past, this cooler has only held non-potentially foods (vegetables). Out of temperature foods disposed of. Sign written in English and Chinese-"Only vegetables in this refrigerator." VIOLATION CORRECTED., REACH IN PREP COOLER IS NOT HOLDING POTENTIALLY HAZARDOUS FOODS (PHF) BELOW 41 F: SHRIMP 64 F, COOKED WON TON NOODLES 60 F. COOLER MUST KEEP PHF BELOW 41 F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SHELVES IN WALK-IN COOLER HAVE ACCUMULATED DEBRIS, INCLUDING OLD FOIL. CLEAN/RESURFACE SHELVES TO MAKE SMOOTH AND NON-ABSORBENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- TWO STAINLESS STEEL BOWLS IN HAND WASHING SINK AT BAR. KEEP ALL ITEMS OUT OF HAND 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)
|
08/02/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- EMPLOYEES NO LONGER HANDLING READY-TO-EAT FOODS WITH BARE HANDS. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
03/01/2010 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE HANDLED COOKED EGG ROLLS WITH BARE HANDS. ANOTHER EMPLOYEE HANDLED COOKED CHICKEN WITH BARE HANDS., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL., PROVIDED HANDOUTS FOR EMPLOYEE HYGIENE, BARE HAND CONTACT, AND GLOVE USE IN CHINESE AND SPANISH.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE HANDLED COOKED EGG ROLLS WITH BARE HANDS. ANOTHER EMPLOYEE HANDLED COOKED CHICKEN WITH BARE HANDS., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL., PROVIDED HANDOUTS FOR EMPLOYEE HYGIENE, BARE HAND CONTACT, AND GLOVE USE IN CHINESE AND SPANISH.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- kitchen wall(s), walk in freezer
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CLEAN UNDER AND BEHIND EQUIPMENT REGULARLY., CHICKEN ON WALK-IN FREEZER FLOOR. KEEP FLOOR 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- walk in freezer, kitchen wall(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CLEAN UNDER AND BEHIND EQUIPMENT REGULARLY., CHICKEN ON WALK-IN FREEZER FLOOR. KEEP FLOOR 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Comment:
- CANS USED AS SERVING UTENSILS. 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS MISSING ON TWO (2) FIXTURES IN KITCHEN. REPLACE.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
01/28/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE HANDLED READY-TO-EAT LETTUCE WITH BARE HANDS. READY-TO-EAT FOOD MUST BE HANDLED WITH UTENSILS OR WEARING CLEAN GLOVES., WCHD discussed issue with PIC. PIC discussed matter with employee. Employee washed hands and put on gloves. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) shelves, kitchen shelves
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- SHELVING IN WALK IN COOLER ARE DIRTY. DEBRIS ON SHELVES UNDER COUNTER TOPS IN KITCHEN. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures, Physical facilities/structures walls
- Locations:
- kitchen under equipment, kitchen wall(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CLEAN UNDER EQUIPMENT REGULARLY., WALLS UNDER COUNTER TOPS & 3-COMPARTMENT SINK ARE DIRTY. 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.
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler, Cutting surface(s) cutting board(s)
- Locations:
- kitchen
- Problems:
- With deep cuts/grooves, With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface., Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD ON COUNTER TOP HEAVILY SCORED. REPLACE WITH NEW BOARD ONE WITH A SMOOTH SURFACE., BUTCHER BLOCK AT PREP COOLER DEEPLY SCORED. SAND OR REPLACE WITH NEW BOARD WITH A SMOOTH SURFACE.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding light shield(s)
- Locations:
- kitchen, walk-in cooler(s)
- Problems:
- Not provided, Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS MISSING ON TWO (2) FIXTURES IN KITCHEN AND IN WALK-IN COOLER. REPLACE.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
07/30/2009 | Routine Inspection |
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