| No violation noted during this evaluation. | 05/29/2015 | Follow-up |
| No violation noted during this evaluation. | 01/13/2015 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed missing cover on the pressure vacuum breaker on the hose bibb for the mop sink. Backflow prevention equipment must be in good condition. Replace with new pressure vacuum breaker.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed live and dead roaches in the cupboards at the buffet tables. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- 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 no date marks on ready-to-eat sliced tomatoes, egg rolls, and chicken in the walk-in cooler. Provide date marks on all ready-to-eat potentially hazardous 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed inaccurate chlorine test kit in dishwashing room. Provide a new chlorine test kit.
- 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 Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty exhaust hood and fire suppression system. Clean ventilation system on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty ceiling fan in employee restroom and dirty floor in the kitchen especially under the cooking equipment. Clean these areas 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 gaps in walls and behind the mop sink. Seal openings with caulk.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on ground around the garbage dumpster. Remove food debris to avoid attracting insects and rodents.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exteriors of white food bins in kitchen, greasy fryers behind the panel doors, and soiled rice cookers. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/02/2015 | Routine |
- Critical: Cooling Methods
- Comment:
- NO POTENTIALLY HAZARDOUS FOODS BEING COOLED AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO USE ICE BATHS TO COOL HOT FOOD DOWN TO 41 F BEFORE PLACING THEM IN A COOLER. VIOLATION RESOLVED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WHITE RICE BUFFET TABLE HAD EGGS AT 42 F. CORRECTED. HOT HOLDING TABLE HAD BUFFALO WINGS AT 136 F. FACILITY USES A TIME CHART POSTED IN THE KITCHEN TO TRACK THE LENGTH OF TIME THAT POTENTIALLY HAZARDOUS FOOD IS ON BUFFET TABLE. FOOD IS DISCARDED AFTER 4 HOURS OR LESS. THIS CHART WAS EXPANDED TODAY TO COVER THE RAW MEATS (BEEF, PORK AND CHICKEN) ON THE COOKLINE COUNTER-TOP COLD FOOD HOLDING BINS. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/23/2014 | Follow-up |
- Critical: Cooling Methods
- Locations:
- at the cookline
- Comment:
- IN THE COOKLINE REACH-IN COOLER, GENERAL TSAO'S CHICKEN WAS AT 57 F. FOR PROPER COOLING OF COOKED ITEMS, PLACE THEM IN SHALLOW PANS PLACED IN AN ICE BATH UNTIL FOOD IS 41 F OR COLDER. THEN, THE FOOD CAN BE PLACED IN THE REACH-IN COOLER. A REACH-IN COOLER MUST NOT BE USED TO COOL HOT FOODS. IT IS ONLY DESIGNED TO KEEP FOODS (THAT ARE ALREADY COLD) IN PROPER STORAGE BELOW 41 F.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Manual and Mechanical Warewash
- Locations:
- back kitchen area 3-compartment sink
- Comment:
- SANITIZER SOLUTION IN THREE COMPARTMENT SINK HAD INADEQUATE CHLORINE SANITIZER. ITEM CORRECTED AT TIME OF INSPECTION BY ADDING MORE CHLORINE UNTIL 50 PARTS PER MILLION CONCENTRATION WAS OBTAINED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ON "WHITE RICE" BUFFET TABLE, HAM CHUNKS AT 45 F AND SQUID AT 51 F. CORRECTED AT TIME OF INSPECTION BY REPLACE PANS OF PRODUCT WITH NEW (BELOW 41 F) FROM COLD STORAGE. ON HOT BUFFET TABLE, TERIYAKI CHICKEN ON SKEWERS AT 117 F AND 125 F. CORRECTED AT TIME OF INSPECTION BY REPLACING IT WITH NEW PRODUCT FROM COOKLINE (ABOVE 135 F). TO KEEP TERIYAKI CHICKEN AS HOT AS POSSIBLE, PUT LESS OF ITEM IN HOT HOLDING PAN SO THAT CONTACT WITH BOTTOM OF METAL PAN IS MAXIMIZED. IN COUNTER TOP COLD HOLDING BINS ON COOKLINE IN BACK KITCHEN, RAW CHICKEN WAS AT 49 F AND RAW BEEF WAS AT 49 F ALSO. SERVICE COLD HOLDING UNIT SO THAT FOODS IN COUNTER TOP BINS ARE AT 41 F OR COLDER. PACKAGE OF SHRIMP WAS 53 F. SHRIMP WAS DUMPED FROM BAG DIRECTLY IN TO COLD HOLDING BIN TO KEEP IT COLDER. DISCARD COOKLINE RAW CHICKEN, RAW BEEF AND RAW SHRIMP IF IT HAS NOT BEEN USED UP WITH 6 HOURS FROM WHEN IT WAS PUT ON COOKLINE.,
- 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)
- Floors, Walls, and Ceilings
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE REACH-IN COOLER, A PLANK OF WOOD WAS ON THE FLOOR. FLOOR SURFACES MUST BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE. ITEM CORRECTED AT TIME OF INSPECTION BY REMOVING PLANK FROM REACH-IN COOLER.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Ventilation Hood Systems, Adeq
- Comment:
- IN MONGOLIAN GRILL AREA, A FLAT SECTION EXISTS IN THE ROW OF FILTERS IN THE TOP OF THE VENTILATION HOOD. REPLACE THIS WITH A PROPER FILTER SECTION(S).
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
07/11/2014 | Routine |
- Critical: Incidental Food Contact, Crite
- Items:
- Lubricant(s)
- Problems:
- Not food grade
- Corrections:
- Provide food grade and approved lubricants.
- Comment:
- OBSERVED WD40 USED ON SLICER PARTS. NOT APPROVED TO BE USED ON EQUIPMENT OR FOOD CONTACT SURFACES. PROVIDE FOOD GRADE LUBRICANT. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REMOVING WD40 FROM ESTABLISHMENT. CORRECTED
- General violation description:
- 7-205.11 - Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Comment:
- OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF AND RAW FISH IN WALK IN COOLER. STORE RAW FISH ABOVE RAW BEEF, RAW BEEF ABOVE RAW CHICKEN TO PREVENT CROSS CONTAMINATION. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY RELOCATING ALL RAW CHICKEN TO BOTTOM SHELF AND STAKING ALL RAW ANIMAL PRODUCTS CORRECTLY CORRECTED
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED TOP SHELF AND BOTTOM SHELF ON COOK LINE WITH EXCESS FOOD DEBRIS ON THEM. CLEAN THESE SHELVES. OBSERVED EXCESS BLACK RESIDUE UNDER POP NOZZLE AREAS UNDER BOTH POP NOZZLES IN WAIT STANDS. CLEAN THESE AREAS. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/28/2014 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED CUT UP CARDBOARD BOXES BEING USED IN CONTAINERS TO SOAK GREASE FROM COOKED BREADED CHICKEN. DO NOT USE CARDBOARD FOR DIRECT FOOD CONTACT. USE BROWN PAPER OR PAPER TOWEL., CORRECTED BY REMOVING CARDBOARD FROM FOOD CONTAINERS AND USING PAPER TOWEL.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- FOOD CONTAINERS FOR FLOUR, RICE, ETC HAVE LABELS RUBBED OFF. ENSURE THESE ARE ALWAYS LABELED., CORRECTED BY LABELING CONTAINERS DURING INSPECTION.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
07/30/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(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:
- WALK-IN COOLER HAD RAW SHRIMP AND FISH OVER CABBAGE AND CARROTS. ALSO RAW SHRIMP AND FROG LEGS ABOVE READY TO EAT FOODS. RAW SHRIMP BELOW CHICKEN. STORE READY TO EAT FOODS ABOVE RAW ANIMAL PRODUCTS. , CORRECTED BY MOVING RAW ANIMAL PRODUCTS BELOW THE READY TO EAT FOODS AND RAW SHRIMP ABOVE RAW CHICKEN.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MONGOLIAN STATION HAD GARLIC IN OIL AT 55F. STORE THIS PRODUCT AT 41F OR BELOW OR MAY USE TIME MARKING. , CORRECTED BY STORING GARLIC IN OIL IN PREP COOLER IN MONGOLIAN AREA.
- 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)
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Constructed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED PLASTIC CONTAINERS USED AS SCOOPS FOR FLOUR, PLUM SAUCE, ETC. USE SCOOP WITH A HANDLE AS TO PREVENT CONTAMINATION OF FOOD., CORRECTED BY REPLACING BOWLS WITH SCOOPS WITH HANDLES.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- CONTAINERS WITH ITEMS LIKE FLOUR, RICE, ETC ARE NOT LABELED ON THE OUTSIDE WITH COMMON NAME. LABEL THESE CONTAINERS., CORRECTED BY LABELING CONTAINERS DURING INSPECTION.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- PREP TABLE BY 2-COMPARTMENT SINK HAS BOTTOM SHELF REALLY RUSTY. CLEAN AND COAT WITH HIGH GLOSS ENAMEL PAINT OR REPLACE TO BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AREAS THAT WERE DIRTY OR SOILED: SHELVES IN WALK-IN COOLER, CAN OPENER BLADE HOLDER, AREA AROUND MEAT SLICER, SPRAY NOZZLE AT DISH MACHINE. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/16/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITATION RINSE AT 50-100PPM AT 3 COMPARTMENT SINK SANITATION RINSE AND DURING THE DISHWASHER FINAL RINSE
- 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
|
08/30/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER WAS NOT DISPENSING AND LARGE 3 COMPARTMENT SINK USED FOR SANITATION RINSE DID NOT HAVE SANITIZER .......NOT AT A MEASUREABLE VALUE MEASURED......OPERATOR CORRECTED AT TIME OF VISIT. ENSURE ALL SANITTION RINSES AT DISHWASHER OR AT MANUEL DISH WASH ARE AT 50-100 PPM... SANITIZE ALL EQUIPMENT AND UTENSILS THAT HAVE BEEN WASHED EARLIER TODAY.,
- 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
|
08/06/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- EMPLOYEES USING LIDDED CUPS WITH STRAWS
- 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
|
02/21/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- MANY EMPLOYEE OPEN DRINKS OBSERVED ON SHELVING OVER FOOD PREP....USE LIDDED CUP WITH STRAW OR MUG WITH LID AND SMALL OPENIONG IN LID.........DISCONTINUE OPEN PLASTIC GLASSES FOR EMPLOYEE DRINKS,
- 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 Temperature Measuring Dev
- Items:
- Thermometer(s)
- Corrections:
- Calibrate to requirement above.
- Comment:
- PROVIDE REACH IN COOLER WITH THERMOMETER
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
01/20/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHIME INTERIOR CLEANED
- 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: Hot and cold holding
- Comment:
- ALLTEMPERATURES AT 41F OR BELOW
- 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:
- DATE OBSERVCED WHERE REQUIRED
- 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:
- RAW MEATS 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
|
08/26/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN INTERIOR PLASTIC OVERHANG INSIDE ICE MACHINE OF PINK RESIDUE OBSERVED........DISCARD ICE.......CLEAN AND SANITIZE INTERIOR THEN BEGIN ICE MAKING PROCESS AGAIN.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED SHRIMP RECORDED AT 50F AND PORK DUMPLINGS AT 52F IN BACK REACH IN COOLER.......RAW ANIMAL FOODS RECORDED AT 52F IN THE SAME COOLER / TOP AND BOTTOM.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.,
- 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 COOKED CHICKEN AND EGG ROLLS STORED IN TUBS AND MADE YESTERDAY IN WALK IN COOLER......NO DATEMARKING OBSERVED ON THE FOODS MENTIONED ABOVE.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS ....RAW CHICKEN OBSERVED STORED OVER MELONS AND COOKED FOODS IN WALK IN COOLER. ,
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- USE SCOOP TO DISPENSE ICE .......DISCONTINUE USING PLASTIC CUP TO DISPENSE ICE
- 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
|
07/29/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- PESTICIDE COMPANY HAS BEEN IN VOVLED IN THEIR INSECT CONTROL.....NO INSECTS OBSERVED AT VISIT
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
07/15/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED NEWSPAPER USED AS A LINER IN PLASTIC TUBS FOR EGG ROLLS AND COOKED CHICKEN. DO NOT USE NEWSPAPER. FOOD CONTACT SURFACES MUST BE SAFE. DISCONTINUE USE OF NEWSPAPER., CORRECTED. NEWSPAPER REMOVED AND SINGLE USE PAPER TOWELS WILL BE USED.
- 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
|
01/21/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CORRECTED. ICE ADDED TO BEAN SPROUTS, SAUCE PUT IN WALK-IN COOLER, SALMON AND CRAB PUT IN WALK-IN COOLER., SUSHI AREA REACH-IN COOLER BELOW HAD COOKED CRAB AND RAW SALMON AT 55F. MONGOLIAN BBQ AREA HAD RAW BEAN SPROUTS AT 56F. KITCHEN AREA HAD CONTAINER OF FACILITY MADE PEANUT CHICKEN SAUCE AT 80F. POTENTIALLY HAZARDOUS FOOD ITEMS HELD COLD MUST BE AT OR BELOW 41F AT ALL TIMES.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/19/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MIXER SOILED ON GUARD AND ABOVE. SLICER HAD SOME DEBRIS ON OUTSIDE. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/20/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Fortune Buffet, 29583 Five Mile, Livonia, MI 48154 »