- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the restroom handsink. 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: 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:
- Observed ready-to-eat chicken and egg rolls in the walk-in cooler without date markings. Ready-to-eat potentially hazardous foods must have an expiration date mark of 6 days from date of preparation. Provide date marks.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters in exhaust hood above the cooking equipment. Ventilation equipment musgt 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:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy walls in the kitchen. Facilities must be kept clean. Clean to isght 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed dried food debris inside the microwave oven. Cooking equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Observed cardboard used as food shelf liners and wall liners in the exhaust hood behind the wok bowl. Equipment must be durable and easily cleanable. Remove cardboard from shelves and exhaust hood.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in the 3 reach-in freezers. Equipment must be maintained. Defrost the freezers to remove the ice.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the restroom handsink. Provide a handwashing sign in restroom.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed trash on ground around the dumpster. Remove trash to avoid attracting pests.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: door tracks for the display cooler at front counter and exterior of the rice cooker. Non-food contact surfaces of 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed front and back doors propped open. Exterior openings must be kept closed to prevent entry of pests. Keep doors 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
|
06/24/2015 | Routine |
| No violation noted during this evaluation. | 01/14/2015 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed at time of inspection food in reach in freezer stored in grocery bags and sprouts in walk in cooler stored in large green non good grade tub. Correct by storing sprouts in food grade Correct immediately a follow up will occur in about 10 days. This is a repeat violation fill out and submit risk control plan. If violation is not corrected at the follow up an office consultation with associated administration fee may occur.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection filters under hood covered in grease. Correct by cleaning at frequency able to prevent the build up of food particles. A follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- Observed at time of inspection shelves in walk in cooler have a build up of rust. Non food contact surfaces must be smooth and cleanable. Correct removing rust and coating in a smooth non absorbent paint/epoxy or replace shelves. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
12/16/2014 | Routine |
- Critical: Characteristics
- Comment:
- Observed in walk in cooler green tub is no longer used for food storage. In reach in freezer all food held in food grade bags. Corrected.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
|
07/03/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed in reach in freezer food stored in grocery bags and in walk in cooler sprouts stored in non food grade tub. Correct by storing food in food grade containers. Correct immediately a follow up will occur in about 10 days.,
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- observed food on floor of walk in cooler. Food should be stored at least 6in off ground. Correct by storing food at least 6 in (15 cm) off the ground. Correct as soon as possible a follow up will occur at the next follow up.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no hand wash sign at hand wash sink or in bath room. Correct by providing as soon as possible a follow up will occur at the next routine inspection.
- 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.
|
06/03/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED FOOD IN PREP LINE WAS AT 41 F OR BELOW (BEEF CHICKEN SHRIMP). FOOD IN WALK IN COOLER BEEF, CHICKEN, SHRIMP, SPROUTS AT 41 F OR BELOW. 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)
|
01/13/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed in top of prep cooler cooked chicken sitting in a metal bowl on top of other metal containers Chicken was at 45 F. Employee stated it had only been there for 30 minuets. Chicken was placed in the bottom of prep cooler after talk with employees they agreed not to stack food in the top of prep cooler. Also observed in walk in cooler chicken was at 44-47 F beef was at 45 F, fish was at 46 F, milk was at 44 F shrimp at 44 F. Potentially hazardous cold held food needs to be held at 41 F or below. Correct by discarding any food that has been above 41 F for more then 6 hours and holding at 41 F. Correct immediately a follow up will occur at next routine inspection.,
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed walls near hood covered and piping under hood covered in grease. Correct as soon as possible by cleaning. A follow up will occur at next routine inspection. Also large ice crystals building up inside reach in freezers correct by thawing and cleaning inside. Correct as soon as possible.
- 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.
|
12/19/2013 | Routine |
| No violation noted during this evaluation. | 08/12/2013 | Follow-up |
| No violation noted during this evaluation. | 07/12/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees 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)
- 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.
- 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
|
06/17/2013 | Routine |
- 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:
- THE FOLLOWING FOODS OBSERVED HELD OUT AT ROOM TEMPERATURE USING TIME AS A PUBLIC HEALTH CONTROL MEASURE WITHOUT TIME MARKINGS: -FRIED RICE, EGG ROLLS, COOKED CHICKEN, BEAN SPROUTS. ALL ITEMS ARE HELD OUT FOR A MAXIMUM OF 4 HOURS BUT ARE GENERALLY SOLD WITHIN 1-2 HOURS AFTER REMOVAL FROM TEMPERATURE CONTROL. WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL MEASURE, IN ADDITION TO THE WRITTEN PROCEDURES FOR USING TIME CONTROL EACH ITEM MUST BE LABELED WITH THE DISCARD TIME. LABEL THE ITEMS WITH THE DISCARD TIMES. CORRECTED AT TIME OF INSPECTION BY LABELING EACH ITEM WITH A DISCARD TIME, A MAXIMUM OF 4 HOURS AFTER THE ITEMS WERE REMOVED FROM TEMPERATURE CONTROL.
- 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
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- CORRECTED DURING INSPECTION BY CLOSING AND SECURING THE OPEN BAGS OF SUGAR, SALT, MSG THAT ARE STORED IN THE KITCHEN.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED DURING INSPECTION BY POSTING THE PROVIDED HAND WASH SIGN AT THE HAND WASH SINK.
- 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.
|
12/06/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- THIS FOLLOW UP INSPECTION IS TO CONFIRM COMPLIANCE OF CRITICAL ITEM 3-501.16 VIOLATION ON 6/22/12. TODAY'S VISIT FOUND: 3-501.16 ONIONS, BROCOLLI AND GINGER ALL AT 40F. ALL ITEMS IN COOLER FOUND BELOW 41F. ITEM/COOLER REPAIRED BY TECHNICIAN. ITEM 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)
|
07/03/2012 | Follow-up |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- CORRECTED-EGG DISCARDED TODAY DURING INSPECTION. FACILITY EDUCATED ABOUT IMPORTANCE OF MONITORING EVEN INTACT FOODS FOR SAFETY., ONE RAW INTACT SHELLED EGG FOUND IN WALK IN COOLER WITH DRIED YOLK ON IT FROM ANOTHER EGG. ALL FOODS SHALL BE IN SOUND CONDITION AT ALL TIMES FOR PUBLIC SAFETY. DISCARD EGG IMMEDIATELY.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CORRECTED-EGGS DISCARDED DURING INSPECTION TODAY., RAW SHELLED EGGS IN BASKET AT COOK LINE WITHOUT AND TIME OR TEMPERATURE CONTROLS. RAW SHELLED EGGS AT 84 F. ALL REQUIRED FOODS SHALL BE PROPERLY HOT OR COLD HELD AT ALL TIMES. DISCARD RAW SHELL EGGS IMMEDIATELY.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK IN COOLER TEMPERATURE FOUND OPERATING AT TOO HIGH OF A TEMPERATURE. ONIONS AT 50 F, LETTUCE AT 49 F, CHICKEN AT 49 F, EGGS ROLLS AT 51 F. ALL COOLERS SHALL HOLD FOODS AT 41 F OR LOWER AT ALL TIMES. PROPERLY COOL FOODS TO 41 F OR LOWER WITHIN (2) TWO HOURS OR DISCARD PRESENT FOODS IN COOLER WITHIN TWO HOURS (2). HAVE WALK IN COOLER SERVICED AND HOLDING FOODS AT 41 F OR LESS AT ALL TIMES WITHIN TEN (10) DAYS. FOLLOW UP TO OCCUR TO VERIFY CORRECTIONS.,
- 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)
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- 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.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide 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
|
06/22/2012 | Routine Inspection |
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- door(s) employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Hand Cleanser, Availabilty
- Items:
- Soap at restroom handsink Employee
- Locations:
- restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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:
- restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- door(s) 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.
|
11/21/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO CHLORINE IN SANITIZER COMPARTMENT OF 3-COMPARTMENT SINK. CORRECTED AT TIME OF INSPECTION BY ADDING BLEACH TO HAVE 100 PPM CHLORINE.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OPEN AREA ABOVE BACK SCREEN DOOR. BLOCK AREA TO PREVENT BUGS FROM ENTERING RESTAURANT.
- 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
|
05/23/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTION MADE: OBSERVED THE FOOD EMPLOYEES PRESENT APPEAR TO KNOW THE SIGNS OF ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE, THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. OR THE ILLNESS SYMPTOMS
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTION MADE: OBSERVED SURFACES LISTED BELOW ARE CLEAN AND FREE FROM EXCESSIVE DUST ACCUMULATION: - FAN COVERS IN THE WALK-IN COOLER - CEILING VENTS AND WALLS IN THE KITCHEN AND - VENTILATION HOOD & BAFFLES.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Duties of Person in Charge
- Comment:
- CORRECTION MADE: OBSERVED THE FOOD EMPLOYEES PRESENT APPEAR TO KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR THIN SLICED OR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS FOR A LEAST 15 SECONDS. THE FOOD EMPLOYEES PRESENT APPEAR TO KNOW HOW TO CALIBRATE A STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH
- Food storage
- Comment:
- CORRECTION MADE: OBSERVED OPEN BULK CONTAINERS OF FLOUR AND CORNSTARCH ARE NOW KEPT COVERED AFTER USE.
- 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, prohibited Areas
- Comment:
- CORRECTION MADE: OBSERVED RICE STORAGE LOCATED OUT FROM UNDER THE HAND WASH SINK AND PLACED IN A DRY CLEAN LOCATION 6" OR MORE OFF THE FLOOR.;FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination.
- General violation description:
- 3-305.12 -
- Lighting, Intensity
- Comment:
- CORRECTION MADE: OBSERVED LIGHTS REPLACED WITH NEW BULBS RESULTING IN BRIGHTER 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
- Storing Equip./Uten./Lin./Sing
- Comment:
- CORRECTION MADE: OBSERVED SORTED PLASTIC FORKS STORED
- General violation description:
- 4-903.11 - HANDLE END UP, AT THE WAIT-STATION.
- Toilet Rooms, Enclosed
- Comment:
- CORRECTION MADE: OBSERVED THE EMPLOYEE REST ROOM DOOR IS KEPT CLOSED BY HAND UNTIL THE ORDER SELF CLOSING DOOR MECHANISM ARRIVES TO BE INSTALLED.
- 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.
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12/16/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Comment:
- Jiang Qiang Yang, submitted for a new food license mid November 2010. Absent a chineese translator
- General violation description:
- 2-201.11 - I can not assure compliance. A remedy may be found in the completion of documentation Form 1-A, Form 1-B. which concludes as follows: "I have read (or had explained to me) and understand the requirements concerning my responsibilities under the Food Code and this agreement to comply with: 1. Reporting requirements specified above involving symptoms, diagnoses, and exposure specified; 2. Work restrictions or exclusions that are imposed upon me; and 3. Good hygienic practices. I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the food regulatory authority that may jeopardies my employment and may involve legal action against me." Make needed corrections immediately
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12/02/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- , THE FOOD EMPLOYEES PRESENT MAY KNOW BUT FAILED TO EXPRESS THE SIGNS OF ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE, THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. OR THE ILLNESS SYMPTOMS
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- ceiling tiles vents
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE DUST ACCUMULATION ON THE: FAN COVERS IN THE WALK-IN COOLER CEILING VENTS AND WALLS IN THE KITCHEN AND VENTILATION HOOD & BAFFLES WITH GREASE BUILD-UP THOROUGHLY CLEAN WITH INCREASE FREQUENCY.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED IN THE MOP BUCKET SQUEEZE CHAMBER. CORRECTION MADE: OBSERVED WET MOP HEAD DRAPED OVER THE SQUEEZE CHAMBER, INCREASING AIR-FLOW, QUICKENING DRYING TIME, MINIMIZING BACTERIA GROWTH.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE FOOD EMPLOYEES PRESENT MAY KNOW BUT FAILED TO EXPRESS THE MINIMUM INTERNAL PRODUCT TEMPERATURE NEEDED TO BE MAINTAINED FOR AT LEAST 15 SECONDS TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR THIN SLICED OR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS. THE FOOD EMPLOYEES PRESENT MAY KNOW BUT FAILED TO EXPRESS HOW TO ASSURE A STAB TYPE FOOD THERMOMETER IS READING CORRECTLY. BY CALIBRATING THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- food storage area shelf
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED OPEN BULK CONTAINERS OF FLOUR, CORNSTARCH NOT COVERED. COVER FOOD TO PROTECT FROM POSSIBLE 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, prohibited Areas
- Items:
- Food(s) stored
- Locations:
- food storage area Hand wash sink(s)
- Problems:
- In prohibited area(s) Under sewer line(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- OBSERVED SACKS OF RICE STORED NEXT TO & UNDER THE BACK KITCHEN HAND WASH SINK. PROTECT RICE FROM CONTAMINATION IF DRAIN LINE EVER LEAKS AND FROM LIKELY WATER SPLASH DURING HAND WASHING. RELOCATE RICE STORAGE OUT FROM UNDER THE HAND WASH SINK. RELOCATE OR PARTITION THE RICE STORAGE TO PROTECT AGAINST WATER SPLASH.,
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- Grill line Ventilation hood canopy
- Problems:
- Less than 50 foot candles
- Corrections:
- Provide as required
- Comment:
- OBSERVED THREE MISSING OR BURNT OUT LIGHT BULBS
- General violation description:
- 6-303.11 - REPLACE WITH NEW.,
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Front service area shelf
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- OBSERVED UNSORTED PLASTIC FORKS STORED AT THE WAIT-STATION NEAR THE STEAM TABLE. SORT THE FORKS WITH THE HANDLE END UP OR TO ONE SIDE.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom door
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- KEEP THE EMPLOYEE REST ROOM DOOR CLOSED DURING HOURS OF FOOD RE-ATTACH SELF CLOSING DOOR MECHANISM.,
- 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.
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11/05/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about China Wok, 13226 Woodward, Highland Park, MI 48203 »