- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- After use mops must be placed in an air-drying position. Observed mop sitting in the mop bucket while not in use. Invert and hang mop to properly air dry.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Comment:
- After being cleaned and sanitized utensils and equipment must be stored in a clean location and allowed to air dry. Observed after cleaning at the 3-compartment sink service pans were drying on top of the deep freezer. Sanitized equipment must be allowed to air dry in a clean, sanitized area before use.
- 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
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In or under other sources of contamination
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Food must not be stored in areas that can be sources of contamination. Observed 2 bags of onions in the room where the hot water heater and the mop sink is. Also chemicals are stored in this area. Corrected at time of inspection the 2 bags were only there temporarily when the delivery was received. Once the violation was pointed out by the inspector the bags were quickly moved to the food dry storage area.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Comment:
- Food dispensing utensils must be stored with hands above the top of the food within the bulk containers so they do not contaminate the food. Observed bowls in the bulk bins of flour and rice. Provide scoops or cups with handles and store above the top of the food.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept clean to avoid the accumulation of debris. Observed the large, white, deep-freezer has a build up of ice. Defrost and clean and maintain in good condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/10/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled mop sink. Facilities must be kept clean. Clean the mop sink on a daily basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
10/18/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the cooking equipment and and a soiled wall by garbage can near the front kitchen handsink. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed damage on the inside of the walk-in cooler door. Equipment must be maintained. Repair the damaged door to provide a smooth and easily cleanable surface.
- 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 in the restroom. Provide a handwashing sign. This was done in my presence. Violation corrected.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed hole in wall caused by the rear door handle. Repair the wall to provide a smooth and easily cleanable surface. Install a doorstop to prevent future damage to wall.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed numerous wiping cloths left out on counters when not in use. Store wiping cloths in sanitizing solution when not in use. This was done in my presence. Violation corrected.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/28/2014 | Routine |
| No violation noted during this evaluation. | 11/04/2013 | Follow-up |
- 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 egg rolls in the walk-in cooler without date marks. Expiration dates of 6 days or less must be provided for ready-to-eat foods. 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, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor in kitchen prep area and under cooking equipment. Clean the floor on a daily basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- Observed cigarette butts on floor of kitchen. Employees must only smoke outside the establishment in designated areas. Train employees on where smoking is permissable.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed food pails stored on floor of the walk-in cooler. Store food containers above the floor on storage shelves.
- 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
- Nonfood-Contact Surfaces
- Items:
- Wood
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- Observed corn starch bags and soy sauce pails stored on a bare wood pallet. Food containers must be stored on smooth and easily cleanable surfaces. Remove the wood pallet from kitchen.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
10/25/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED....IN WALK IN NO DATES OBSERVED ON COOKED WHITE RICE AND ON CREAM CHEESE FILLING
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR HOLE IN THE WALL AT UTILITY SINK
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/29/2012 | Routine |
| No violation noted during this evaluation. | 05/01/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- REMOVE OLD TIN FOIL AND CLEAN BOTTOM SHELVING UNIT WITHOUT FOOD STORAGE/ NON FOOD CONTACT SURFACE
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS PREPARED FOODS SUCH AS THE CREAM CHEESE MIX OBSERVED WITHOUT DATEMARKING
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR WALL WHOLE AND PEELING PAINT AT UTILITY SINK
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/10/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO DRINKKS OBSERVED
- 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: Separation, Packaging, & Segre
- Comment:
- RAW EGGS STORED PROPERLY
- 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
|
11/09/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly
- Comment:
- ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) shelf
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- 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
|
10/12/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- OBSERVED DATWES ON EGGROLLS AND COOKED CHICKEN ......ANOTHER FOLLOWUP WAS DONE SINCE OPERATOR THOUGHT IT WAS ADEQUATE TO KEEP TRACK OF DATES ON PAPER.....AT THIS VISIT , OPERATOR HAS LABELED THE CONTAINERS OF FOOD PRODUCT IN THE WALK IN COOLER. WITH THE DATE PREPARED.
- 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
|
05/17/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER AND MEAT SLICER CLEANED AT VISIT.
- 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: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUP FOR DRINK OBSERVED
- 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: Hot and cold holding
- Comment:
- NO FOODS OUT OF THE SAFE ZONE AT VISIT.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS SUCH AS EGG ROLLS, COOKED CHICKEN, AND COOKED PORK OBSERVED WITHOUT DATEMARKING.......OPERATOR WAS KEEPING TRACK ON A SHEET OF PAPER.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED IN CHINESE USING CHINESE FORM 1A & 1B
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY AT VISIT.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- WASH RINSE AND SANITIZE USED FOR DISHWASHING AND IT,S POSTED IN CHINESE FOR THE EMPLOYEES TO FOLLOW.
- 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
|
05/04/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s) spoons
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN CAN OPENER BLADE WITH ACCUMULATED RESIDUE........CLEAN BACK OF SLICER BLADE OF FOOD RESIDUE.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly
- Comment:
- USE LIDDED CUP WITH STRAW FOR DRINKS.......NO TWIST CAP WATER BOTTLES (AS OBSERVED) AT FOOD PREP WORK AREAS,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED RICE RECORDED AT 82F,COOKED CHICKEN AT 60F, COOKED EGG ROLLS AT 58F, AND ANOTHER TUB OF COOKED CHICKEN AT 64F / ALL STORED AT ROOM TEMPERATURE. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.......OPERATOR WAS CITED FOR NOT PROVIDING LABELS REMOVED AND USING TIME AS A CONTROL DOCUMENTATION LAST INSPECTION WITH FOOD OUT OF THE SAFE TEMPERATURE ZONE..... .....SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM OF POTENTIALLY HAZARDOUS FOODS NOT STORED AT SAFE TEMPERATURES.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLERS 24 HOURS OR MORE.........COOKED CHICKEN , BEEF, EGGROLLS, NOODLES WERE OBSERVED IN WALK IN COOLERS WITHOUT DATES. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM...FAX @ 734-727-7165, PROVIDED DATE MARKING HANDOUT IN CHINESE TO OPERATOR, ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS........OPERATOR WAS NOT AWARE OF THE ABOVE AND EMPLOYEES COULD NOT SPEAK ENGLISH. PROVIDED OPERATOR WITH HEALTH FORMS 1A AND 1B ( IN CHINESE )FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- STORED RAW ANIMALS FOODS( EGGS, MEAT, SEAFOOD , POULTRY) ON BOTTOM SHELF WITH THE POULTY PRODUCTS AND RAW EGGS ON THE LOWEST SHELF.......THEN STORE THE OTHER RAW ANIMAL FOODS ABOVE THE RAW POULTRY........THEN THE VEGETABLES AND THE COOKED ANIMAL FOODS MUST BE STORED ABOVE ALL THE RAW ANIMAL FOODS. OPERATOR STORED RAW EGGS OVER THE SAUCES...ALSO OBSERVED THE RAW CHICKEN OVER THE COOKED FOODS AND OVER THE RAW BEEF OR PORK.......THERE WAS NOT AN ORDERLY SAFE STORAGE SYSTEM IN THE WALK IN COOLER FOR RAW ANIMAL FOODS OR COOKED FOODS. RAW CHICKEN OBSERVED OVER NUTS ON A TRAY ON A CART IN MAIN KITCHEN WORK AREA.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OPERATOR WAS OBSERVED WASHING NUMEROUS PIECES OF EQUIPMENT AND PUTTING AWAY THE EQUIPMENT AND UTENSILS WITHOUT THE SANITIZATION STEP TO DRY. TRAIN ALL EMPLOYEES TO WASH , RINSE , AND SANITIZE ALL EQUIPMENT AND UTENSILS........SANITIZE USING AN APPROVED SANITIZER SUCH AS BLEACH. OPERATOR SET UP 3 COMPARTMENT SINK TO INCLUDE SANITIZATION AT 50-100PPM AND SANITIZED ALL EQUIPMENT WASHED EARLIER. ENSURE ALL EQUIPMENT AND UTENSILS ARE SANITZED @ 50-100PPM ,AFTER THE WASHING AND RINSING STEPS.,
- 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)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN SHELVING OF NON FOOD CONTACT SURFACES ..........ABOVE FOOD AT COOK LINE AND REMOVE USED TORN TIN FOIL ON BOTTOM SHELF OF SHELF/ CLEAN UP ALL BOTTOM SHELVING AND STORAGE AREAS IN THE ESTABLISHMENT.
- 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 fan(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN ACCUNMULATED FOOD DEBRIS OBSERVED UNDER COUNTERS, SHELVES , AND COOKING 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.
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04/05/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. TRAYS OF EGG ROLLS ARE DATE MARKED WITH POST-IT NOTE DENOTING DAY MADE AND USE BY DATE (10/27 - 11/2).
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED. BEAN SPROUTS ADDED TO DRY ERASE BOARD. OBSERVED TODAY'S DATE AND SPROUTS 2-6. EGGS WERE NOT OBSERVED OUT, BUT PERSON IN CHARGE STATED THEY ARE KEPT IN COOLER. POST WRITTEN PROCEDURE BY DRY ERASE BOARD.
- 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.
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10/28/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Dynasty Of Livonia, 33523 Eight Mile, Suite A7, Livonia, MI 48152 »