| No violation noted during this evaluation. | 03/06/2015 | Follow-up |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the cookline, especially the fryers. Facilities must be kept clean. Clean the floor 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following: broken handle on the left door of the kitchen display cooler, and bare wood shelf stabilizer in walk-in cooler and door sill for walk-in cooler is loose. Equipment must be maintained. Repair or replace these items.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: display cooler shelves, bottom shelf of the reach-in freezer. 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 rusty electrical box on wall behind the dishmachine. Facilities must be maintained. Remove the rust and paint electrical box to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed dampers closed on exhaust hood for the dishmachine. Ventilation must be provided. Open the dampers when dishmachine is in operation.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
02/24/2015 | 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:
- OBSERVED WHITE RICE AT COOKLINE AT 55F-62F ALSO CUT LETTUCE IN A NON-WORKING COOLER THAT WAS 43F. TIME MARK THESE ITEMS. CORRECTED BY TIME MARKING THESE ITEMS ON DRY ERASE BOARD THAT IS FOR THIS PURPOSE.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FACILITY HAS BUILD-UP OF GREASE AND FOOD DEBRIS ON FLOORS AT COOKLINE AND SINKS. CLEAN FACILITY TO BE FREE OF GREASE AND FOOD DEBRIS.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MICROWAVES INSIDE AND OUTSIDE AND THE 2-DOOR GLASS COOLER INSIDE AND OUTSIDE ARE SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/22/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING 180F FINAL RINSE TO SANITIZE FOOD CONTACT SURFACES.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
04/24/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP PROVIDED.
- 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: Hot Water and Chemical
- Comment:
- NOT CORRECTED. DISH MACHINE HAD REPAIRS, BUT IT'S STILL NOT REACHING FINAL RINSE OF 180F (ONLY GOT TO 145F). REPAIR. FOLLOW-UP WITHIN 7 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
04/09/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Comment:
- BASKETS ARE PARTIALLY LINED WITH PAPER NAPKINS AND FILLED WITH FRIED NOODLES AND PREWRAPPED CRACKERS. ENSURE BASKET IS FULLY LINED AND SO THAT THE FRIED NOODLES ARE NOT CONTACTING BASKET (WHICH CANNOT BE WASHED AND SANITIZED PROPERLY)., CORRECTED BY USING LARGER NAPKINS IN BASKETS SO THAT THE FRIED NOODLES DO NOT CONTACT THE BASKET ITSELF.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UNWRAPPED FORTUNE COOKIES ARE STORED IN A TUPPERWARE CONTAINER AND THE INSIDE OF THE CONTAINER IS SOILED. CLEAN CONTAINER AND STORE FOOD IN CLEAN CONTAINERS. , CORRECTED BY CLEANING CONTAINER.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT FRONT KITCHEN HANDWASH SINK. PROVIDE SOAP AT ALL TIMES.,
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- TESTED DISH MACHINE MULTIPLE TIMES AND IT FAILED TO TURN THE HEAT STRIP BLACK. A TEMPERATURE OF THE WATER WAS TAKEN AFTER FINAL RINSE AND IT WAS AT 142F. MUST SANITIZE WITH 180F FINAL RINSE., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FACILITY IS DIRTY AND HAS ACCUMULATION OF DEBRIS IN MANY AREAS: - FLOORS - ESPECIALLY BY COOKING AREA AND 1-COMPARTMENT SINK. - CEILING IS DUSTY IN MANY AREAS CLEAN AREAS AND 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MANY ITEMS SOILED: - 2-DOOR GLASS COOLER AT COOKLINE ON THE INSIDE AND OUTSIDES OF THE DOORS
- General violation description:
- 4-602.13 - THE SHEVLES INSIDE SOILED & RUSTY - THE INSIDE OF THE PREP COOLER BY ENTRANCE FROM DINING ROOM - SWITCHES/PLUGS ON THE OUTSIDE OF THE COOKLINE HOOD - WAITSTATION 2-DOOR COOLER INSIDE AND GASKETS - WALK-IN COOLER HAS FOUL ODOR - POSSIBLY DUE TO CHICKEN. CLEAN ALL ITEMS AND KEEP CLEAN. ITEMS WILL BE CHECKED AT FOLLOW-UP.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- CEILING ABOVE DISH MACHINE HAS BEEN PATCHED, BUT WATER WAS OCCASSIONALLY DRIPPING DOWN ONTO TABLE WHERE CLEAN DISHES ARE PLACED TO DRY. REPAIR CEILING/LEAK AND DO NOT PUT CLEAN DISHES UNDER LEAK. CORRECT BY FOLLOW-UP.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/10/2014 | 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:
- OBSERVED TRAY OF RAW EGGS, CONTAINER OF BOK CHOY, WON TONS AND CONTAINER OF WHITE RICE SITTING OUT AT 54F-60F WITHOUT TIME MARKING. DRY ERASE BOARD HAD 1-5 WRITTEN ON IT. MUST ALWAYS WRITE DOWN THE TIME THESE ITEMS REMOVED FROM COOLER TO SIT OUT FOR USE. , CORRECTED BY WRITING DOWN CORRECT TIMES FOR FOOD ITEMS.
- 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.
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Comment:
- BASKETS ARE LINED WITH PAPER NAPKINS AND FILLED WITH FRIED NOODLES AND PREWRAPPED CRACKERS. ENSURE BASKET IS FULLY LINED AND UNWRAPPED FRIED NOODLES ARE NOT CONTACTING BASKET.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FACILITY IS SOILED IN MANY AREAS OF FLOOR, WALLS, COOLERS, PREP TABLE BOTTOM SHELVES, ETC. CLEAN AND 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.
- Honestly Presented
- Items:
- Misrepresentation of food(s)
- Comment:
- OBSERVED WILTED AND BROWNED BOK CHOY, LETTUCE AND CABBAGE IN COOLERS. DISCARD., DISCARDED.
- General violation description:
- 3-601.12 - (A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER. (B) FOOD or COLOR ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a FOOD.
|
09/12/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cutting board(s) food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed food soil accumulation on the underside of an in place cutting board and on the counter surface under the microwave oven. Thoroughly clean and sanitize with increase frequency to preclude future gross food soil accumulation.
- 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) wet
- Locations:
- food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed two in use wiping cloth stored in water @ zero ppm sanitizer solution
- General violation description:
- 3-304.14 - increase sanitizer strength to 50 ppm - 100 ppm chlorine solution or its equivalent. Correction Made: Observed wiping cloths stored submerged in a mild sanitizer solution equal to 1 "cap" chlorine bleach with 1 "gallon" water ~ 100 ppm.
|
09/25/2012 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back room door(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed three wet mop heads stored in the empty mop bucket and one in the empty squeeze chamber
- General violation description:
- 6-501.16 - hang-up or drape to quicken drying time with increase air flow. CORRECTION MADE: Observed the wet mops are properly draped to air dry.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- Grill line Ventilation hood canopy
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Observed the south end ventilation hood are not drawing adequate air flow through the baffles
- General violation description:
- 4-301.14 - make repairs or equipment replacement to restore needed air flow.
|
03/12/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed 2 of three food employees performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employees practice 20 second hygienic hand washing
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- back room equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED NUMEROUS ITEMS STORED IN THE BACK ROOM. REMOVE UNRELATED ITEMS AND OR BROKEN EQUIPMENT NO LONGER IN USE AT YOUR BUSINESS.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- Grill line Ventilation hood canopy
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
08/29/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Soda Fountain Dispenser pop nozzles
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed mold residue on the six underside opening to the fountain head dispenser. Correction Made: Observed the nozzles and associated food contact surfaces cleaned & sanitized to sight and touch.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Soda Fountain Dispenser pop nozzles
- Problems:
- Not cleaned Before use
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE EVERY TWO WEEKS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE GREASE AND FOOD ACCUMULATION UNDER THE GRILL LINE COOKING EQUIPMENT. THOROUGHLY CLEAN WITH INCREASE FREQUENCY TO PRECLUDE FUTURE EXCESSIVE FOOD/GREASE ACCUMULATION.
- 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- back room equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED NUMEROUS ITEMS STORED IN THE BACK ROOM. REMOVE UNRELATED ITEMS AND OR BROKEN EQUIPMENT NO LONGER IN USE AT YOUR BUSINESS.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- kitchen counter(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed two in use dry wiping cloth laying on the food preparation counter. Correction Made: Observed the owner implement approved wiping cloth storage practice by completely submerging the in use wiping cloths into a mild solution of chlorine sanitizer equal to 1 "cap" chlorine bleach with 1 "gallon" water.
- 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
|
02/22/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. GLASS SLIDING DOOR COOLER HAD RAW CHICKEN 39F, RAW BEEF 39F, BEAN SPROUTS 40F, COOKED SHRIMP 40F. WONTONS KEPT IN ICE BATH BELOW 41F. END PREP COOLER STILL BEING REPAIRED AND TEMPORARILY TIME IS BEING USED FOR PHF - OBSERVED DRY ERASE BOARD LISTING ITEMS AND TIME -5 AND STATING TO DISCARD ITEMS AT END OF 4 HOURS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/25/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED FOOD IN THE GLASS SLIDING DOOR COOLER AT COOKLINE WITH ITEMS POTENTIALLY HAZARDOUS FOODS ABOVE 41F: RAW CHICKEN 48F, COOKED SHRIMP 50F, WONTONS 48F, RAW BEEF 50F, COOKED NOODLES 42F, BEAN SPROUTS 57F. AT END OF COOKLINE PREP COOLER TOP HAD BAG OF BREADED MEAT AT 45F-50F, IN REACH-IN WAS EGG ROLLS AT 43F, BREADED MEAT 53F AND MAYONAISE 47F. AT SOUP AREA WAS BOWL OF WONTONS TO BE ADDED TO SOUP UPON ORDER - WONTONS AT 77F. WAITER STATED THEY WERE SET OUT FOR LUNCH RUSH, BUT USUALLY TAKEN FROM WALK-IN COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F AT ALL TIMES. REPAIR COOLERS TO HOLD FOOD AT 41F AND KEEP WONTONS IN COOLER OR ON ICE AT 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SLIDING GLASS DOOR COOLER HAS SOILED WIRE SHELVES AND BOTTOM SHELF, PREP COOLER NEXT TO THIS ONE IS SOILED ON TOP AND INSIDE REACH-IN DOORS, DISH MACHINE AREA SOILED ON WALLS AND EQUIPMENT UNDER DISH MACHINE. CLEAN ALL AREAS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/13/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- CORRECTED. COOK PUT GLOVES ON TO FINISH PUTTING PORK IN TUB. , OBSERVED COOK SLICING COOKED PORK AT SLICER AND PUTTING IN TUB WITH BARE HANDS. ANY ITEMS THAT ARE READY TO EAT (ALREADY COOKED) MUST BE HANDLED WITH GLOVED HANDS OR SUITABLE UTENSIL TO PREVENT ANY CONTAMINATION.
- 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: Restriction and Storage, Medic
- Items:
- Medication(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED PILL BOTTLE IN PREP COOLER ABOVE FOOD AND ANOTHER PILL BOTTLE IN PREP COOLER DRAWER WITH KNIVES. STORE EMPLOYEE MEDICINES BELOW AND AWAY FROM FOOD AND EQUIPMENT., CORRECTED. PILL BOTTLES MOVED TO THE OFFICE.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WOK LINE HAS HEAVY ACCUMULATION OF GREASE, SHELF NEXT TO WOK LINE BY HEAT LAMPS GREASY, WIRE RACK AT END OF COOKLINE BY 1-COMP SINK SOILED, GLASS SLIDING DOOR COOLER WIRE SHELVES SOILED/RUSTY, STEAM TABLE AREA WHERE TONGS HUNG - POLE SOILED WITH GREASE. CLEAN ALL AREAS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOORS BENEATH THE COOKLINE EQUIPMENT.
- 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE ITEMS THAT DO NOT PERTAIN TO BUSINESS OR THAT ARE BROKEN FROM FACILITY TO REDUCE CLUTTER.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- 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:
- 2-COMP SINK BY COOKLINE IS USED AS HANDWASH SINK. OBSERVED STRAINER IN SINK THAT COOK STATED WAS RINSED OFF BEFORE PUTTING IN DISH MACHINE AREA. DO NOT USE HANDWASH SINK FOR ANYTHING ELSE EXCEPT HANDWASHING.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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03/02/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE SMOKING CIGARETTE WHILE WORKING ON THE COOK LINE. EMPLOYEES MAY ONLY SMOKE DURING BREAKS FROM WORKING AND ONLY IN DESIGNATED AREAS WHERE FOOD OR EQUIPMENT CANNOT BECOME CONTAMINATED. CORRECTED DURING INSPECTION. EMPLOYEE RETURNED TO DESIGNATED SMOKING AREA NEAR THE SIDE DOOR.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DISH WASHING EMPLOYEE DID NOT WASH HANDS AFTER SCRAPING AND LOADING SOILED WARES INTO THE DISH MACHINE AND BEFORE HANDLING THE CLEAN, SANITIZED WARES. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION, ESPECIALLY AFTER HANDLING SOILED ITEMS AND BEFORE HANDLING CLEAN ITEMS OR FOOD. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH EMPLOYEE. HANDS WASHED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOORS BENEATH THE COOKLINE EQUIPMENT.
- 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.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE ITEMS THAT DO NOT PERTAIN TO BUSINESS OR THAT ARE BROKEN FROM FACILITY TO REDUCE CLUTTER.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
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09/03/2009 | Routine Inspection |
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