Food Luck Restaurant Inc. (China Garden), 35125 Michigan, Wayne, MI 48184 - inspection findings and violations

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Business Info

Restaurant name: FOOD LUCK RESTAURANT INC. (China Garden)
Address: 35125 Michigan, Wayne, MI 48184
Permit #: 030952
Non-smoking facility: No
Last inspection: 01/30/2015
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Inspection findings

Inspection date

Type
  • Critical: Before Use After Cleaning
    Comment:
    Corrected by washing properly and sanitizing after cleaning.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cooling
    Comment:
    Corrected : cooked food now cooled rapidly in coolers, currently at 40-41f.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment Food-Contact Surface
    Comment:
    Corrected by cleaning most after each use and within 3-4 hours (per owner).
    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: Equipment, Food-Contact Surfac
    Comment:
    Corrected by cleaning all items noted at routine inspection.
    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: Food-Contact Surfaces
    Comment:
    Corrected by cleaning the magnetic knife holder appropriately, in place. Food is reportedly move from under the holders, and holders cleaned at least every 3-4 hours.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected by repairing cooler and holding at 40-41f.
    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)
  • Critical: Time as a Public Health Contro
    Comment:
    Corrected by using time control with markings and using procedures discussed at office consultation.
    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.
  • Nonfood-Contact Surfaces
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/30/2015Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    3-compartment sink
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Employee cleaned cutting boards, did not sanitizer after cleaning. The sanitize sink was not set up. Clean as follows: Pre-clean by rinsing off food debris, fill wash, rinse, sanitize compartments. Wash in hot water, rinse, sanitize, air dry. Correct today. Note: items were sanitized at inspection at WCHD insistence.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    kitchen
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Egg rolls and chicken cooling for 2.5 hours out of cooler, currently at 80f. Put into cooler within 60-90 minutes to allow rapid cooling from 135f - 70f within 2 hours. Use a thermometer and monitor cooling temps and times.,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    kitchen
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    In use knives cleaned at end of day only. The knives area stored on soiled magnet type holders. Clean the knives and holders every 4 hours or more often to minimize risk of bacterial growth. The knives were cleaned at inspection.,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    The can opener, blender, slicer are not clean. Keep clean at all times. When cleaning the slicer, also clean the on/off switch and adjustment knobs. In addition, keep buttons on blender clean. ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food-Contact Surfaces
    Items:
    Food-contact surface(s)
    Locations:
    kitchen
    Problems:
    Not accessible for cleaning/inspection Not easily disassembled Without tools
    Corrections:
    Repair/replace.
    Comment:
    The magnetic knife holders in the kitchen are screwed to the wall and not easily disassembled for cleaning. The holders are used for soiled knives and are mounted above a food prep table. Frequent cleaning in place may cause food contamination by cleaning products/ debris to food prep table below. Replace magnets with easily removable holders, or do not store soiled knives in the holder
    General violation description:
    4-202.11 - use for storing clean items only. Correct within 10 days.,
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    reach-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Entire walk in cooler over 41f: Air temp was 46f. The following food observed at 44-45f - shell eggs, raw meat, raw chicken, artificial crab from fish products, shrimp, cooked chicken and other cooked foods and sauces. Hold at or below 41f. This is a chronic violation: Correct today. Do not use cooler past today of not repaired.,
    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: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    front
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    Observed cooked chicken and egg rolls in front area at 44-50f chicken and 46f egg rolls without time control. Keep in cooler, or use time control with time markings and written procedures. Food must be marked with an expiration time not exceeding 4 hours. Any remaining must be dispose of at expiration time. Keep written procedures at facility at all times. WCHD will assist with written procedures at request of owner/PIC. Correct violation today.,
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean the small wooden prep table. Clean prep and storage area shelves. Clean cooler door handles.,
    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
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Wiping cloths having food debris stored on multiple prep counters: Store in sanitizer, as discussed, to prevent bacterial growth on the wiping cloths.
    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
 01/15/2015Routine
  • Critical: Common Name
    Items:
    Working containers-toxics
    Locations:
    SPRAY BOTTLE(S)
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    corrected-bottle labeled during inspection.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    handsink faucet
    Problems:
    Not provided
    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
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    handsink faucet
    Problems:
    Not provided
    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)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW EGGS STORED NEXT TO AND ABOVE MANY FOODS IN REACH IN COOLER AND WALK IN COOLER. ALL RAW FOODS SHALL BE STORED SEPARATELY. IMMEDIATELY SEPARATE EGGS. , CORRECTED TODAY VIA SEPARATION OF FOOD PRODUCTS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    reach-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TOFU OBSERVED AT 51 F, EGG ROLLS AT 47 F, CRAB RAN GOON AT 50 F. ALL COLD HELD FOODS SHALL BE AT 41 F OR LOWER. PLACE FOODS IN COOLER IMMEDIATELY. , CORRECTED-FOODS PLACED IN WALK IN COOLER TO PROPERLY COOL DOWN AND HOLD COLD.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Locations:
    3-compartment sink
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CHLORINE TEST STRIPS ACQUIRED TODAY.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    floor
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) at prep cooler
    Locations:
    Above the reach-in cooler(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
 08/12/2014Routine
  • Critical: Equipment Food-Contact Surface
    Items:
    Storage container(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    The bottom shelf of the single door reach in freezer was soiled. Clean, wash, rinse and sanitize all the food contact surfaces. A follow up inspection will be conducted with in 10 days. At the time of inspection the walk in freezer unit was, cleaned, washed and sanitized. Violation was corrected.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following foods are out of temperature. Potentially Hazardous Food shall be maintained under 41f. 1. the cut cabbage stored in the sanitizer compartment and the temperature was at 58f. 2. Several chicken plates out side. One cut chicken container was at 46f. All the employees were busy cooking but all the above food items were on the food preparation tables. If you are not working on the Potentially Hazardous Food store them in the cooler or keep them on ice tray temporarily. Do not store the PHF in the temperature danger zone for long time. After explaining this the owner, removed them and stored them in the coolers. Violation was corrected by education.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    Utensils were stored in both the hand wash sinks. This discourages employees to wash hands. Do not wash utensils and plates in the hand wash sinks. Wash them in the 3 compartment sink. The utensils were removed at the time of inspection and the violation was corrected.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed
    Corrections:
    Store under refrigeration.
    Comment:
    Several frozen, raw PHF packages (shrimp, chicken) were stored at the room temperature. Store them in the walk in cooler or under cold running water.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 02/13/2014Routine Inspection
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    NOTICED 4 DENTED CANS ON THE SEAM, TWO OF THEM ARE BAMBOO SHOOTS AND TWO OF THEM ARE BAY CORN. IF THE SEAM IS DENTED, MICRO OPENINGS MAY FORM AND THE PRODUCTS GET SPOILED. DISCARD THEM OR RETURN THEM TO THE SUPPLIER. THE OPERATOR SEPARATED THEM TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS CORRECTED.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: 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:
    THE EGG ROLLS WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED. EGG ROLLS ARE CONSIDERED READY TO EAT, POTENTIALLY HAZARDOUS FOOD. YOU CAN STORE THEM IN THE COOLER FOR A MAXIMUM OF 7 DAYS (INCLUDING THE PREPARATION DATE). AFTER 7 DAYS DISCARD THE EGG ROLLS BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE EGG ROLLS WERE DATE MARKED AND THE VIOLATION WAS CORRECTED. RISK CONTROL PLAN FORM WAS PROVIDED TO THE 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
 08/16/2013Routine Inspection
  • Critical: Discarding or Reconditioning U
    Items:
    Contaminated food(s)
    Problems:
    Not discarded
    Corrections:
    Discard.
    Comment:
    OPEN CANS OF FOOD WAS STORED IN THE COOLER. TO PREVENT RUST AND OTHER CONTAMINANTS FALL INTO FOOD , TRANSFER THE CONTENTS INTO FOOD SAFE CONTAINERS. AT THE TIME OF INSPECTION THE CONTENTS FROM THE CANS WERE TRANSFERRED INTO FOOD SAFE CONTAINERS AND THE VIOLATION WAS CORRECTED.
    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: 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:
    THE EGG ROLLS WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED. AFTER 7 DAYS DISCARD THEM BECAUSE THE LYSTERIA MONOCYTOGENES GROW TO HAZARDOUS LEVELS. THE 7 DAYS TIME INCLUDE THE PREPARATION DATE. AT THE TIME OF INSPECTION THE EGG ROLLS WERE DATE MARKED AND THE VIOLATION WAS CORRECTED.
    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
 02/28/2013Routine
  • Critical: Characteristics
    Comment:
    CORRECTED: CHEST FREEZER TOP NO LONGER USED AS PREP SURFACE, CUTTING BOARDS PROVIDED.
    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: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING PHF 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)
 09/21/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    Chest freezer(s)
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    TOP OF CHEST FREEZER USED AS A FOOD CONTACT SURFACE FOR RAW CHICKEN PREP. USE A CUTTING BOARD FOR THAT PURPOSE.,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    prep line
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED RAW BEEF AND CHICKEN, COOKED CHICKEN AND SHRIMP AT 47-48F IN THE PREP COOLER TOP AND BOTTOM. HOLD AT OR BELOW 41F. REPAIR IMMEDIATELY OR DISCONTINUE USE OF COOLER.,
    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/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR UNDER THE HAND SINK AND BEHIND COOLER NEXT TO SINK. CLEAN THE WALL AND PIPES BEHIND THE WOK STOVE. CLEAN THE COVING IN REAR STORAGE.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REMOVE TAPE FROM REAR STORAGE AREA WALL AND REPAIR. REPAIR COVING ON THE SAME WALL.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 09/04/2012Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment slicer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DRIED DEBRIS ON SLICER, USED YESTERDAY AND NOT CLEANED AFTER USING. CLEAN NOW AND MAINTAIN CLEAN., CORRECTED BY CLEANING THE SLICER AND STORING PROTECTED.
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    DRIED DEBRIS ON SLICER, USED YESTERDAY AND NOT CLEANED AFTER USING. CLEAN NOW AND MAINTAIN CLEAN., CORRECTED BY CLEANING THE SLICER AND STORING PROTECTED.
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment slicer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DRIED DEBRIS ON SLICER, USED YESTERDAY AND NOT CLEANED AFTER USING. CLEAN NOW AND MAINTAIN CLEAN., CORRECTED BY CLEANING THE SLICER AND STORING PROTECTED.
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    DRIED DEBRIS ON SLICER, USED YESTERDAY AND NOT CLEANED AFTER USING. CLEAN NOW AND MAINTAIN CLEAN., CORRECTED BY CLEANING THE SLICER AND STORING PROTECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Storage area
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED 2 CONTAINER SO COOKED CHICKEN AT 66F AND 82F, AND ONE CONTAINER OF PORK WONTON AT 75F ON RACK IN THE REAR OF STORE. THE OWNER STATED THAT THE FOOD WAS COOLING. COOL RAPIDLY IN THE WALK IN COOLER. DO NOT LEAVE OUT OF TEMPERATURE CONTROL. SEE 2 STAGE COOLING HAND OUT PROVIDED. THE FOOD WAS TAKEN TO THE WALK IN COOLER., CORRECTED BY MOVING FOOD TO WALK-IN COOLER. SMALL PORTIONS ARE LEFT OUT FOR SERVING DURING COOLING PERIOD.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Comment:
    OBSERVED 2 CONTAINER SO COOKED CHICKEN AT 66F AND 82F, AND ONE CONTAINER OF PORK WONTON AT 75F ON RACK IN THE REAR OF STORE. THE OWNER STATED THAT THE FOOD WAS COOLING. COOL RAPIDLY IN THE WALK IN COOLER. DO NOT LEAVE OUT OF TEMPERATURE CONTROL. SEE 2 STAGE COOLING HAND OUT PROVIDED. THE FOOD WAS TAKEN TO THE WALK IN COOLER., CORRECTED BY MOVING FOOD TO WALK-IN COOLER. SMALL PORTIONS ARE LEFT OUT FOR SERVING DURING COOLING PERIOD.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Storage area
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED 2 CONTAINER SO COOKED CHICKEN AT 66F AND 82F, AND ONE CONTAINER OF PORK WONTON AT 75F ON RACK IN THE REAR OF STORE. THE OWNER STATED THAT THE FOOD WAS COOLING. COOL RAPIDLY IN THE WALK IN COOLER. DO NOT LEAVE OUT OF TEMPERATURE CONTROL. SEE 2 STAGE COOLING HAND OUT PROVIDED. THE FOOD WAS TAKEN TO THE WALK IN COOLER., CORRECTED BY MOVING FOOD TO WALK-IN COOLER. SMALL PORTIONS ARE LEFT OUT FOR SERVING DURING COOLING PERIOD.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Comment:
    OBSERVED 2 CONTAINER SO COOKED CHICKEN AT 66F AND 82F, AND ONE CONTAINER OF PORK WONTON AT 75F ON RACK IN THE REAR OF STORE. THE OWNER STATED THAT THE FOOD WAS COOLING. COOL RAPIDLY IN THE WALK IN COOLER. DO NOT LEAVE OUT OF TEMPERATURE CONTROL. SEE 2 STAGE COOLING HAND OUT PROVIDED. THE FOOD WAS TAKEN TO THE WALK IN COOLER., CORRECTED BY MOVING FOOD TO WALK-IN COOLER. SMALL PORTIONS ARE LEFT OUT FOR SERVING DURING COOLING PERIOD.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Cooler/s
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED CHICKEN, WONTON, EGG ROLLS WITHOUT DATE MARKING. DATE MARK AS STATED., CORRECTED BY DATE MARKING RTE PHF FOODS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    COOKED CHICKEN, WONTON, EGG ROLLS WITHOUT DATE MARKING. DATE MARK AS STATED., CORRECTED BY DATE MARKING RTE PHF FOODS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Cooler/s
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED CHICKEN, WONTON, EGG ROLLS WITHOUT DATE MARKING. DATE MARK AS STATED., CORRECTED BY DATE MARKING RTE PHF FOODS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    COOKED CHICKEN, WONTON, EGG ROLLS WITHOUT DATE MARKING. DATE MARK AS STATED., CORRECTED BY DATE MARKING RTE PHF FOODS.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    Cooler/s
    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.
    Comment:
    1) RAW EGGS STORED OVER NOODLES IN THE BOTTOM OF PREP COOLER. CORRECTED BY SWITCHING AROUND THOSE FOODS TO HAVE THE EGGS BELOW. 2) APPROX. 30 COLANDERS/BOWLS/TRAYS OF UN-COVERED FOOD IN THE WALK IN COOLER. KEEP COVERED. 3) UN-CLEAN PRODUCE BOXES OVER VARIOUS CLEAN FOOD. STORE BELOW OR AWAY (BUT NOT UNDER RAW ANIMAL FOOD)., CORRECTED BY COVERING ALL FOOD IN STORAGE, MOVING PRODUCE AWAY FROM RTE CLEANED FOOD AND STORING EGGS BELOW.
    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: Separation, Packaging, & Segre
    Comment:
    1) RAW EGGS STORED OVER NOODLES IN THE BOTTOM OF PREP COOLER. CORRECTED BY SWITCHING AROUND THOSE FOODS TO HAVE THE EGGS BELOW. 2) APPROX. 30 COLANDERS/BOWLS/TRAYS OF UN-COVERED FOOD IN THE WALK IN COOLER. KEEP COVERED. 3) UN-CLEAN PRODUCE BOXES OVER VARIOUS CLEAN FOOD. STORE BELOW OR AWAY (BUT NOT UNDER RAW ANIMAL FOOD)., CORRECTED BY COVERING ALL FOOD IN STORAGE, MOVING PRODUCE AWAY FROM RTE CLEANED FOOD AND STORING EGGS BELOW.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    Cooler/s
    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.
    Comment:
    1) RAW EGGS STORED OVER NOODLES IN THE BOTTOM OF PREP COOLER. CORRECTED BY SWITCHING AROUND THOSE FOODS TO HAVE THE EGGS BELOW. 2) APPROX. 30 COLANDERS/BOWLS/TRAYS OF UN-COVERED FOOD IN THE WALK IN COOLER. KEEP COVERED. 3) UN-CLEAN PRODUCE BOXES OVER VARIOUS CLEAN FOOD. STORE BELOW OR AWAY (BUT NOT UNDER RAW ANIMAL FOOD)., CORRECTED BY COVERING ALL FOOD IN STORAGE, MOVING PRODUCE AWAY FROM RTE CLEANED FOOD AND STORING EGGS BELOW.
    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: Separation, Packaging, & Segre
    Comment:
    1) RAW EGGS STORED OVER NOODLES IN THE BOTTOM OF PREP COOLER. CORRECTED BY SWITCHING AROUND THOSE FOODS TO HAVE THE EGGS BELOW. 2) APPROX. 30 COLANDERS/BOWLS/TRAYS OF UN-COVERED FOOD IN THE WALK IN COOLER. KEEP COVERED. 3) UN-CLEAN PRODUCE BOXES OVER VARIOUS CLEAN FOOD. STORE BELOW OR AWAY (BUT NOT UNDER RAW ANIMAL FOOD)., CORRECTED BY COVERING ALL FOOD IN STORAGE, MOVING PRODUCE AWAY FROM RTE CLEANED FOOD AND STORING EGGS BELOW.
    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
 03/09/2012Routine Inspection
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils, Food-contact surface(s) and utensils
    Locations:
    Cooler/s
    Problems:
    Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent, Constructed from materials that are not Finished to be smooth & easily cleanable
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials., Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    OBSERVED #10 CANS BEING RE-USED WITH A DIFFERENT PRODUCT THAN ORIGINALLY FROM THE FOOD COMPANY. DISPOSE OF ALL USED CANS AFTER THE ORIGINAL PRODUCT IS USED. DO NOT RE-USE TO PREVENT USING CANS THAT MAY BE CORRODING AND/OR CONTAMINATED BECAUSE OF DIFFICULTY TO CLEAN. PROVIDE DURABLE, SMOOTH EASILY CLEANABLE CONTAINERS., CORRECTED BY TRANSFERRING TO STAINLESS STEEL FOOD GRADE CONTAINERS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    can opener(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CAN OPENER BLADE HAS OLD BLACKENED DEBRIS. KEEP CLEAN AFTER EVERY USE. CORRECTED BY CLEANING.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    food prep area
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils, Food-contact surface(s) and utensils
    Locations:
    Cooler/s
    Problems:
    Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent, Constructed from materials that are not Finished to be smooth & easily cleanable
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials., Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    OBSERVED #10 CANS BEING RE-USED WITH A DIFFERENT PRODUCT THAN ORIGINALLY FROM THE FOOD COMPANY. DISPOSE OF ALL USED CANS AFTER THE ORIGINAL PRODUCT IS USED. DO NOT RE-USE TO PREVENT USING CANS THAT MAY BE CORRODING AND/OR CONTAMINATED BECAUSE OF DIFFICULTY TO CLEAN. PROVIDE DURABLE, SMOOTH EASILY CLEANABLE CONTAINERS., CORRECTED BY TRANSFERRING TO STAINLESS STEEL FOOD GRADE CONTAINERS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    can opener(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CAN OPENER BLADE HAS OLD BLACKENED DEBRIS. KEEP CLEAN AFTER EVERY USE. CORRECTED BY CLEANING.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    food prep area
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
 09/23/2011Routine Inspection
  • Critical: Cleaning Freq.,Food Contact Su
    Comment:
    CORRECTED: TH PIC STATED THAT THE ITEMS ARE CLEANED EVERY 3-4 HOURS.
    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: Hot and cold holding
    Comment:
    CORRECTED : NO CHICKEN OUT AT ROOM TEMPERATURE AT TIME OF FOLLOW UP.
    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:
    CORRECTED BY DATE MARKING.,
    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: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING FOOD IN A MANNER THAT PREVENTS CROSS CONTAMINATION .
    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: Time as a Public Health Contro
    Comment:
    CORRECTED BY TIME MARKING.
    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.
  • Critical: Cleaning Freq.,Food Contact Su
    Comment:
    CORRECTED: TH PIC STATED THAT THE ITEMS ARE CLEANED EVERY 3-4 HOURS.
    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: Hot and cold holding
    Comment:
    CORRECTED : NO CHICKEN OUT AT ROOM TEMPERATURE AT TIME OF FOLLOW UP.
    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:
    CORRECTED BY DATE MARKING.,
    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: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING FOOD IN A MANNER THAT PREVENTS CROSS CONTAMINATION .
    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: Time as a Public Health Contro
    Comment:
    CORRECTED BY TIME MARKING.
    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.
04/15/2011Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    Kitchen Area
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    THE OWNER/PIC STATED THAT KNIVES ARE CLEANED 1 TIME PER DAY. SOILED KNIVES STORED ON MAGNET HOLDER, WITH THE MAGNET HOLDER CLEANED EVERY DAY OR TWO. *ALL IN USE FOOD CONTACT SURFACES USED FOR POTENTIALLY HAZARDOUS FOOD, SUCH AS KNIVES, TONGS, CUTTING BOARDS MUST BE CLEANED EVERY 4 HOURS MINIMUM. ALSO CLEAN THE KNIFE HOLDER EVERY 4 HOURS MINIMUM, OR DO NOT STORE KNIVES THERE UNTIL CLEANED. CLEAN AS REQUIRED. THE CAN OPENER HAS OLD DRIED FOOD DEBRIS BUILD UP ON AND AROUND THE BLADE. CLEAN DAILY MINIMUM, AND AFTER EVERY TIME USING FOR POTENTIALLY HAZARDOUS FOOD.
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    counter(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    EXCESSIVE AMOUNT OF CHICKEN OUT AT ROOM TEMP AFTER CUTTING/PREPPING AT 56F. BRING OUT SMALLER START BATCHES. CLEAN AND PREP QUICKLY, AND RETURN TO THE COOLER WITHOUT ALLOWING TO SIT OUT AT ROOM TEMPERATURE.
    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)
    Locations:
    Cooler/s
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED CHICKEN IN COOLERS, USED FOR 1-3 DAYS WITHOUT DATE MARKING. DATE MARK AS STATED ABOVE IN THE FOOD CODE.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    1) IN THE WALK IN COOLER: RAW CHICKEN STORED OVER PRODUCE, EGGS. 2) A LARGE BOWL OF RAW CHICKEN STORED ON TOP OF FOOD RACK OVER COOKED FOOD. *STORE RAW CHICKEN BELOW/ AWAY FROM ALL OTHER FOOD. 3) UNCLEANED MUSHROOMS STORED OVER CLEAN CABBAGE AND BEEF IN THE WALK IN COOLER: *STORE UNCLEANED PRODUCE BELOW/ AWAY FROM CLEAN FOOD. , ALL NOTED FOOD WAS RE-LOCATED WITH RAW CHICKEN NOW BELOW OTHER FOOD, AND MUSHROOMS STORED WITH OTHER PRODUCE. A FOLLOW UP WILL BE CONDUCTED TO ENSURE CONTINUED COMPLIANCE.
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    Front Counter
    Problems:
    Stored over/with Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    CHICKEN, COOLING AT FRONT COUNTER ON A LOWER SHELF NEXT TO CLEANING CHEMICALS. KEEP FOOD AND CLEANING CHEMICALS SEPARATE., CORRECTED BY SEPARATING.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    counter(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    COOKED CHICKEN STORED OUT OF TEMP CONTROL AT 69-85F. BEAN SPROUTS AT 60F ON TABLE. EGG ROLLS AT 100F AT STOVE. FRIED RICE ON STOVE AT 90F. HOLD HOT FOOD S AT 135F OR HIGHER, COLD FOOD AT 41F OR LOWER, *OR PROVIDE TIME MARKINGS WITH WRITTEN PROCEDURES TO USE OR DISPOSE OF WITHIN 4 HOURS (WITH A CONTAINER CHANGE OR CLEANING WHEN THE FOOD IS USED OR DISCARDED). THIS VIOLATION IS A REPEAT FROM MARCH, 2010. CORRECT WITHIN 10 DAYS. INSPECTOR WILL ASSIST WITH WRITTEN PROCEDURES AT OPERATORS REQUEST.
    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.
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    Kitchen Area
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    THE OWNER/PIC STATED THAT KNIVES ARE CLEANED 1 TIME PER DAY. SOILED KNIVES STORED ON MAGNET HOLDER, WITH THE MAGNET HOLDER CLEANED EVERY DAY OR TWO. *ALL IN USE FOOD CONTACT SURFACES USED FOR POTENTIALLY HAZARDOUS FOOD, SUCH AS KNIVES, TONGS, CUTTING BOARDS MUST BE CLEANED EVERY 4 HOURS MINIMUM. ALSO CLEAN THE KNIFE HOLDER EVERY 4 HOURS MINIMUM, OR DO NOT STORE KNIVES THERE UNTIL CLEANED. CLEAN AS REQUIRED. THE CAN OPENER HAS OLD DRIED FOOD DEBRIS BUILD UP ON AND AROUND THE BLADE. CLEAN DAILY MINIMUM, AND AFTER EVERY TIME USING FOR POTENTIALLY HAZARDOUS FOOD.,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    counter(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    EXCESSIVE AMOUNT OF CHICKEN OUT AT ROOM TEMP AFTER CUTTING/PREPPING AT 56F. BRING OUT SMALLER START BATCHES. CLEAN AND PREP QUICKLY, AND RETURN TO THE COOLER WITHOUT ALLOWING TO SIT OUT AT ROOM TEMPERATURE.,
    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)
    Locations:
    Cooler/s
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED CHICKEN IN COOLERS, USED FOR 1-3 DAYS WITHOUT DATE MARKING. DATE MARK AS STATED ABOVE IN THE FOOD CODE., ,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    1) IN THE WALK IN COOLER: RAW CHICKEN STORED OVER PRODUCE, EGGS. 2) A LARGE BOWL OF RAW CHICKEN STORED ON TOP OF FOOD RACK OVER COOKED FOOD. *STORE RAW CHICKEN BELOW/ AWAY FROM ALL OTHER FOOD. 3) UNCLEANED MUSHROOMS STORED OVER CLEAN CABBAGE AND BEEF IN THE WALK IN COOLER: *STORE UNCLEANED PRODUCE BELOW/ AWAY FROM CLEAN FOOD. , ALL NOTED FOOD WAS RE-LOCATED WITH RAW CHICKEN NOW BELOW OTHER FOOD, AND MUSHROOMS STORED WITH OTHER PRODUCE. A FOLLOW UP WILL BE CONDUCTED TO ENSURE CONTINUED COMPLIANCE.,
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    Front Counter
    Problems:
    Stored over/with Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    CHICKEN, COOLING AT FRONT COUNTER ON A LOWER SHELF NEXT TO CLEANING CHEMICALS. KEEP FOOD AND CLEANING CHEMICALS SEPARATE., CORRECTED BY SEPARATING.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    counter(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    COOKED CHICKEN STORED OUT OF TEMP CONTROL AT 69-85F. BEAN SPROUTS AT 60F ON TABLE. EGG ROLLS AT 100F AT STOVE. FRIED RICE ON STOVE AT 90F. HOLD HOT FOOD S AT 135F OR HIGHER, COLD FOOD AT 41F OR LOWER, *OR PROVIDE TIME MARKINGS WITH WRITTEN PROCEDURES TO USE OR DISPOSE OF WITHIN 4 HOURS (WITH A CONTAINER CHANGE OR CLEANING WHEN THE FOOD IS USED OR DISCARDED). THIS VIOLATION IS A REPEAT FROM MARCH, 2010. CORRECT WITHIN 10 DAYS. INSPECTOR WILL ASSIST WITH WRITTEN PROCEDURES AT OPERATORS REQUEST.,
    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.
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    Kitchen Area
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    THE OWNER/PIC STATED THAT KNIVES ARE CLEANED 1 TIME PER DAY. SOILED KNIVES STORED ON MAGNET HOLDER, WITH THE MAGNET HOLDER CLEANED EVERY DAY OR TWO. *ALL IN USE FOOD CONTACT SURFACES USED FOR POTENTIALLY HAZARDOUS FOOD, SUCH AS KNIVES, TONGS, CUTTING BOARDS MUST BE CLEANED EVERY 4 HOURS MINIMUM. ALSO CLEAN THE KNIFE HOLDER EVERY 4 HOURS MINIMUM, OR DO NOT STORE KNIVES THERE UNTIL CLEANED. CLEAN AS REQUIRED. THE CAN OPENER HAS OLD DRIED FOOD DEBRIS BUILD UP ON AND AROUND THE BLADE. CLEAN DAILY MINIMUM, AND AFTER EVERY TIME USING FOR POTENTIALLY HAZARDOUS FOOD.,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    counter(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    EXCESSIVE AMOUNT OF CHICKEN OUT AT ROOM TEMP AFTER CUTTING/PREPPING AT 56F. BRING OUT SMALLER START BATCHES. CLEAN AND PREP QUICKLY, AND RETURN TO THE COOLER WITHOUT ALLOWING TO SIT OUT AT ROOM TEMPERATURE.,
    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)
    Locations:
    Cooler/s
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    COOKED CHICKEN IN COOLERS, USED FOR 1-3 DAYS WITHOUT DATE MARKING. DATE MARK AS STATED ABOVE IN THE FOOD CODE., ,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    1) IN THE WALK IN COOLER: RAW CHICKEN STORED OVER PRODUCE, EGGS. 2) A LARGE BOWL OF RAW CHICKEN STORED ON TOP OF FOOD RACK OVER COOKED FOOD. *STORE RAW CHICKEN BELOW/ AWAY FROM ALL OTHER FOOD. 3) UNCLEANED MUSHROOMS STORED OVER CLEAN CABBAGE AND BEEF IN THE WALK IN COOLER: *STORE UNCLEANED PRODUCE BELOW/ AWAY FROM CLEAN FOOD. , ALL NOTED FOOD WAS RE-LOCATED WITH RAW CHICKEN NOW BELOW OTHER FOOD, AND MUSHROOMS STORED WITH OTHER PRODUCE. A FOLLOW UP WILL BE CONDUCTED TO ENSURE CONTINUED COMPLIANCE.,
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    Front Counter
    Problems:
    Stored over/with Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    CHICKEN, COOLING AT FRONT COUNTER ON A LOWER SHELF NEXT TO CLEANING CHEMICALS. KEEP FOOD AND CLEANING CHEMICALS SEPARATE., CORRECTED BY SEPARATING.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    counter(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    COOKED CHICKEN STORED OUT OF TEMP CONTROL AT 69-85F. BEAN SPROUTS AT 60F ON TABLE. EGG ROLLS AT 100F AT STOVE. FRIED RICE ON STOVE AT 90F. HOLD HOT FOOD S AT 135F OR HIGHER, COLD FOOD AT 41F OR LOWER, *OR PROVIDE TIME MARKINGS WITH WRITTEN PROCEDURES TO USE OR DISPOSE OF WITHIN 4 HOURS (WITH A CONTAINER CHANGE OR CLEANING WHEN THE FOOD IS USED OR DISCARDED). THIS VIOLATION IS A REPEAT FROM MARCH, 2010. CORRECT WITHIN 10 DAYS. INSPECTOR WILL ASSIST WITH WRITTEN PROCEDURES AT OPERATORS REQUEST.,
    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.
03/17/2011Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW SHELL EGGS WERE STORED ABOVE COOKED NOODLES IN COOLER - - CORRECTED TODAY, EGGS RELOCATED. IN THE WALK-IN A TRAY OF RAW FROZEN MEAT WAS COVERED WITH A CLEAN CLOTH TOWEL. CORRECTED TODAY - MEAT WAS COVERED WITH PLASTIC WRAP.
    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
  • Kitchenware and Tableware
    Items:
    Kitchenware and tableware
    Problems:
    Stored jumbled
    Corrections:
    Handle so as to prevent contamination.
    Comment:
    PLACE THE PLASTIC FORKS AND SPOONS IN THE CONTAINER SO THE HANDLES ARE TOUCHED NOT THE FOOD CONTACT SURFACE.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE DRAINLINE CONNECTION UNDER THE BACK HAND SINK IS LOOSE, WATER LEAKS, TIGHTEN THE DRAINLINES.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW SHELL EGGS WERE STORED ABOVE COOKED NOODLES IN COOLER - - CORRECTED TODAY, EGGS RELOCATED. IN THE WALK-IN A TRAY OF RAW FROZEN MEAT WAS COVERED WITH A CLEAN CLOTH TOWEL. CORRECTED TODAY - MEAT WAS COVERED WITH PLASTIC WRAP.
    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
  • Kitchenware and Tableware
    Items:
    Kitchenware and tableware
    Problems:
    Stored jumbled
    Corrections:
    Handle so as to prevent contamination.
    Comment:
    PLACE THE PLASTIC FORKS AND SPOONS IN THE CONTAINER SO THE HANDLES ARE TOUCHED NOT THE FOOD CONTACT SURFACE.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE DRAINLINE CONNECTION UNDER THE BACK HAND SINK IS LOOSE, WATER LEAKS, TIGHTEN THE DRAINLINES.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 09/29/2010Routine Inspection

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