Kitty's Chinese Food, 5652 Middlebelt Rd, Garden City, MI 48135 - inspection findings and violations

Business Info

Restaurant name: KITTY'S CHINESE FOOD
Address: 5652 Middlebelt Rd, Garden City, MI 48135
Permit #: 077074
Non-smoking facility: Yes
Last inspection: 04/07/2015

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Inspection findings	Inspection date	Type
Critical: Sanitizing Solutions, Testing Items: Sanitizer test kit chlorine Problems: Not provided Corrections: Provide. Comment: Provide chlorine test strips for dishmachine immediately, recheck in 10 days. You may also send a picture or test strips or receipt of newly purchased test strips to WCHD 734-727-7165 attn :Jennifer or email the picture/receipt to jdepaulis@waynecounty.com, within 10 days., Test strips found at the end of the inspection. Corrected. 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) Outer Openings, Protected Items: Outer opening(s) Problems: Not tight-fitting Gaps greater than 1/16 of an inch Corrections: Repair/replace to meet requirements above. Comment: Back door has a gap along the bottom and along the side which could allow for pest entry. Repair back door so that it is tight fitting by next inspection, recheck within 6 months. General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Thawing Items: Frozen food(s) for thawing Problems: Stored in water That is standing Corrections: Use cool, running water with enough flow to remove particles. Comment: , Shrimp found thawing in the prep sink in standing water, thaw shrimp in cold running water or in refrigeration. Cold water turned on today. 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 Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) Problems: Not provided Corrections: Provide. Comment: The womens restroom garbage can needs a lid. Keep trash receptacles covered, recheck in 6 months, next routine. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.	04/07/2015	Routine
Critical: Characteristics Comment: RAW CHICKEN IS STORED IN FOOD CONTAINERS AND FOOD GRADE STORAGE BAGS INSIDE THE PEPSI COOLER. CORRECTED. General violation description: 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD Critical: Ready-to-Eat, Potentially Haza Comment: COOKED CHICKEN AND EGG ROLLS ARE DATE MARKED INDICATING WHEN FOOD WAS PREPARED. 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 Critical: System Maintained in Good Repa Comment: HAND WASH SINK IN KITCHEN IS UNCLOGGED. CORRECTED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Effectiveness Comment: OBSERVED COOK WEARING BASEBALL CAP WHILE COOKING. CORRECTED. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD	10/23/2014	Follow-up
Critical: Characteristics Items: Single-service/use articles Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: OBSERVED RAW CHICKEN STORED IN GROCERY BAGS INSIDE THE PEPSI COOLER LOCATED AT BACK OF THE KITCHEN. FOOD SHALL BE STORED IN FOOD GRADE BAGS TO AVOID CONTAMINANTS FROM UNAPPROVED BAGS. STORE FOOD IN FOOD GRADE BAGS. FOLLOW UP WITHIN 10 DAYS., General violation description: 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: OBSERVED NO PAPER TOWEL AT THE HAND WASH SINK INSIDE THE FRONT OF THE KITCHEN. DRYING PROVISIONS, SUCH AS PAPER TOWEL NEED TO BE PROVIDED AT EACH HAND WASHING SINK. COOK PROVIDED PAPER TOWELS DURING INSPECTION. CORRECTED. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Package Integrity Items: Food package(s) Problems: Dented, dented on seam or swollen Corrections: Discard. Comment: OBSERVED A CAN OF DENTED KETCHUP IN DRY STORAGE AREA. PACKAGING SHALL BE IN GOOD CONDITION TO PROTECT THE INTEGRITY OF THE FOOD. CAN WAS SET ASIDE TO RETURN TO FOOD SUPPLIER. 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: Commercially processed ready to eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: OBSERVED COOKED CHICKEN AND EGG ROLLS WITHOUT ANY DATE MARKINGS INSIDE WALK-IN COOLER. READY- TO- EAT POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE DATE MARKED IF HELD IN COOLER FOR MORE THAN 24 HOURS. DATE MARKING SHALL NOT EXCEED 7 DAYS. DAY 1 BEGINS THE FIRST DAY THE FOOD IS PREPARED, THEN 6 DAYS MAY BE ADDED TO GIVE THE MAXIMUM TIME FOOD MAY BE STORED IN COOLER AT 41*F OR LESS. DATE MARK READY-TO-EAT POTENTIALLY HAZARDOUS FOODS. FOLLOW UP WITHIN 10 DAYS. , 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: System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: OBSERVED THE HAND WASH SINK IN THE KITCHEN CLOG UP DURING HAND WASHING PROCESS. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. VERIFY CORRECTION WITHIN 10 DAYS. , General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: OBSERVED COOK NOT WEARING HAIR RESTRAINTS. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HAIR NETS OR CAPS TO PROTECT FOOD FROM HAIR EXPOSURE. WEAR HAIR RESTRAINTS. VERIFY CORRECTION AT NEXT INSPECTION. , General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Equipment, Utensils, Linens, a Items: Clean equipment/utensil(s) Problems: Not stored in self-draining position Corrections: Store in self-draining position. Comment: OBSERVED CLEAN BOWLS AND DISH WARE STORED IN AN UPRIGHT POSITION. AFTER DISHES ARE CLEANED AND SANITIZED STORE DISHWARE IN AN INVERTED POSITION. VERIFY CORRECTION AT NEXT INSPECTION. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location	10/10/2014	Routine
Critical: Characteristics Comment: CORRECTED. NO FOODS OBSERVED STORED IN WHITE PLASTIC SHOPPING BAGS. FOOD STORED IN FOOD BAGS AND CONTAINERS. General violation description: 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD Critical: Equipment Food-Contact Surface Comment: CORRECTED. COOK LINE UTENSILS ARE WASHED-RINSED-SANITIZED IN THE DISH MACHINE AT LEAST EVERY 4 HOURS BY KITCHEN STAFF. 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. 1. THE CAN OPENER HAS BEEN THOROUGHLY CLEANED 2. THE ICE MACHINE HAS BEEN CLEANED AND SANITIZED. THE WATER HOSES IN THE ICE MAKING PART OF THE MACHINE HAVE BEEN REPLACED. 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: Hand Drying Provision Comment: CORRECTED. PAPER TOWELS PROVIDED AT ALL HAND WASH SINKS. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Manual and Mechanical Warewash Comment: CORRECTED. A NEW DISH MACHINE HAS BEEN INSTALLED. THE DISH MACHINE OBSERVED SANITIZING AT 100 PPM CHLORINE. General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Packaged and Unpackaged Food - Comment: CORRECTED. RAW SHELL EGGS ARE NOW STORED ON THE LOWEST SHELF BENEATH THE PRODUCE IN THE 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 Critical: Potentially Hazardous Food (Ti Comment: CORRECTED. OBSERVED THE EGG ROLLS, SHREDDED LETTUCE, WONTONS, BEAN SPROUTS, AND COOKED CHICKEN STORED IN THE PREP COOLERS AT 41*F OR BELOW. NO PHF OBSERVED STORED 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: Sanitizing Solutions, Testing Comment: CORRECTED. CHLORINE TEST STRIPS PROVIDED AND UTILIZED AS REQUIRED. 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) Critical: When to Wash Comment: CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN REQUIRED AT TASK CHANGES AND WHEN ENTERING THE KITCHEN. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Cleaning Ventilation Systems, Comment: CORRECTED. THE HOOD VENTILATION FILTERS HAVE BEEN CLEANED. 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 Comment: CORRECTED. THE ENTIRE AREA BENEATH THE COOK LINE HAS BEEN THOROUGHLY CLEANED. THE FLOOR TILES HAVE BEEN REPLACED BENEATH THE COOK LINE. THE FLOOR IN THE WALK-IN COOLER HAS BEEN CLEANED. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Eating, Drinking, or Using Tob Comment: CORRECTED. NO UNCOVERED EMPLOYEE BEVERAGES OBSERVED. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD In-Use Utensils, Between-Use S Comment: CORRECTED. RICE SCOOP OBSERVED STORED IN CLEAN, DRY CONTAINER. 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 Kitchenware and Tableware Comment: CORRECTED. UTENSILS STORED INVERTED WITH HANDLES EXTENDED. 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. Nonfood-Contact Surfaces Comment: CORRECTED. NON-FOOD CONTACT SURFACES OF COOLERS AND OVENS HAVE BEEN THOROUGHLY CLEANED. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Nonfood-Contact Surfaces Comment: CORRECTED. ALL OF THE WIRE RACK SHELVING UNITS IN THE WALK-IN COOLER HAVE BEEN RE-PAINTED AND ARE SMOOTH/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. Other Liquid Wastes and Rainwa Comment: CORRECTED. THE LARGE ICE ACCUMULATION AT THE WALK-IN FREEZER CONDENSER HAS BEEN REMOVED AND NO LEAKS OBSERVED. General violation description: 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. Removing Dead or Trapped Birds Comment: CORRECTED. NO DEAD PESTS OBSERVED IN THE FACILITY. THE DEAD MOUSE OBSERVED AT THE ROUTINE INSPECTION WAS DISCARDED INTO THE TRASH. General violation description: 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Repairing Comment: CORRECTED. THE CEILING TILES IN THE MAIN KITCHEN HAVE BEEN REPAINTED AND ARE SMOOTH AND EASILY CLEANABLE. THE ACOUSTIC TILES ARE STILL PRESENT IN THE ROOM ADJACENT TO THE KITCHEN BUT ALL ARE IN GOOD CONDITION. REPLACE WITH SOLID TILES WHEN REPLACEMENT IS NEEDED. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Temperature Measuring Devices Comment: CORRECTED. AMBIENT AIR THERMOMETER PROVIDED IN THE WALK-IN COOLER. General violation description: 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf) Wiping Cloths, Use Limitation Comment: CORRECTED. ALL WIPING CLOTHS STORED IN SANITIZER SOLUTION AT 100 PPM CHLORINE. 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	05/05/2014	Follow-up
Critical: Characteristics Items: Single-service/use articles Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: OBSERVED COOKED CHICKEN STORED IN WHITE PLASTIC SHOPPING BAGS IN THE GLASS FRONT COOLER. PROVIDE FOOD-GRADE STORAGE BAGS OR CONTAINERS FOR THE CHICKEN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. General violation description: 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD Critical: Equipment Food-Contact Surface Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned At least every 4 hours during continual use Corrections: Clean as specified above. Comment: COOK LINE UTENSILS ARE NOT WASHED-RINSED-SANITIZED AT LEAST EVERY 4 HOURS DURING CONTINUOUS USE. ENSURE THAT ALL TONGS, KNIVES, SPATULAS AND OTHER UTENSILS THAT ARE USED CONTINUOUSLY THROUGHOUT THE DAY ARE WASH-RINSED-SANITIZED AT LEAST EVERY 4 HOURS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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: 1. DRIED FOOD DEBRIS OBSERVED ACCUMULATED ON THE CAN OPENER BLADE 2. BLACK MOLD-LIKE GROWTH OBSERVED ON THE ICE MAKING PARTS, IN THE ICE BIN OF THE ICE MACHINE. CLEAN AND SANITIZE NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: NO PAPER TOWELS PROVIDED AT THE COOK LINE HAND WASH SINK, THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK, AND IN THE WOMEN'S RESTROOM. PROVIDE PAPER TOWEL AT ALL HAND WASH SINKS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER JUG OBSERVED EMPTY. 50-100 PPM CHLORINE MUST BE PROVIDED TO SANITIZE WARES. REPLACE THE EMPTY SANITIZER JUG AND ENSURE THAT CHLORINE IS DISPENSED PROPERLY. USE THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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: 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: IN THE WALK-IN COOLER OBSERVED 3 CASES OF RAW SHELL EGGS STORED ON THE TOP SHELF ABOVE VARIOUS PRODUCE SUCH AS LETTUCE, PEPPERS, ETC. MOVE THE EGGS BELOW AND AWAY FROM THE PRODUCE AND ANY READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS HELD OUT AT ROOM TEMPERATURE: -BEAN SPROUTS FOR SOUP AT 62F -WONTONS FOR SOUP AT 70F -SHREDDED LETTUCE AT 66F -LARGE TRAY OF PRE-COOKED EGG ROLLS AT 56F -TRAY OF PRE-COOKED CHICKEN BREASTS AND BREAST CHUNKS AT 48F KEEP POTENTIALLY HAZARDOUS FOODS IN THE COOLER AT 41F OR COLDER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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 chlorine Problems: Not provided Corrections: Provide. Comment: NO CHLORINE TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION IN THE DISH MACHINE, IN WIPING CLOTH BUCKETS, AT THE 3-COMPARTMENT SINK. PROVIDE CHLORINE TEST STRIPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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) Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: EMPLOYEE DID NOT WASH HANDS AFTER RETURNING TO THE KITCHEN FROM THE DINING ROOM BEFORE HANDLING FOOD. EMPLOYEE DID NOT WASH HANDS AFTER TOUCHING FACE AND RUBBING NOSE BEFORE HANDLING FOOD. EMPLOYEE DID NOT WASH HANDS WHEN CHANGING TASKS BETWEEN USING THE CELL PHONE, TOUCHING THE DISH MACHINE, AND RETURNING TO HANDLE FOOD. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, BEFORE HANDLING FOOD AFTER ANY OTHER ACTIVITIES. TRAIN STAFF ON HAND WASHING REQUIREMENTS. WASH HANDS AS REQUIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Cleaning Ventilation Systems, Items: Ventilation system Problems: Filter(s) not changed Corrections: Change filters. Comment: HOOD VENTILATION FILTERS OBSERVED SOILED WITH GREASE ACCUMULATION. CLEAN NOW AND KEEP CLEAN. 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 floors Problems: Not clean Corrections: Keep clean Comment: THE FLOOR BENEATH THE COOK LINE EQUIPMENT IN THE KITCHEN IS HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. THE ACCUMULATION OF SOIL IS SEVERAL INCHES DEEP. FOOD DEBRIS OBSERVED ACCUMULATED BENEATH THE SHELVING UNITS IN THE WALK-IN COOLER. CLEAN THE FLOORS BENEATH THE COOK LINE EQUIPMENT AND THE SHELVES IN THE WALK-IN COOLER THOROUGHLY. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Eating, Drinking, or Using Tob Items: Beverage container Problems: Not covered Corrections: Cover. Comment: 2 UNCOVERED EMPLOYEE BEVERAGE CUPS STORED IN THE KITCHEN. EMPLOYEE PERSONAL FOOD AND BEVERAGE STORED ON PREP TABLE IN THE KITCHEN. STORE BEVERAGES IN COVERED CONTAINERS. EMPLOYEES MUST EAT AND STORE PERSONAL FOOD IN A DESIGNATED AREA AWAY FROM FOOD PREP AREAS AND EXPOSED FOOD. 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 In-Use Utensils, Between-Use S Items: Dispensing utensil(s), Dispensing utensil(s) Problems: Improperly stored In standing water, Improperly stored In standing water No dipper well Corrections: Store as stated above., Store as stated above. Comment: RICE SCOOP STORED IN STANDING WATER AT ROOM TEMPERATURE. FOOD DEBRIS OBSERVED IN THE WATER. 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 Kitchenware and Tableware Items: Utensil(s) sanitized multi-use Problems: Stored with food-contact portion exposed Corrections: Store inverted. Comment: SOUP SPOONS AND FORKS STORED WITH MOUTH PORTIONS EXTENDED. STORE UTENSILS INVERTED TO PREVENT HAND-CONTACT WITH THE MOUTH PORTIONS. 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: DOOR HANDLES TO THE REACH-IN COOLERS AND FREEZERS, THE EXTERIOR OF THE OVENS OBSERVED SOILED WITH DRIED FOOD DEBRIS. WIRE RACK SHELVES IN THE WALK-IN COOLER SOILED WITH DRIED FOOD DEBRIS. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) shelving walk in cooler Problems: Rusty Corrections: Repair/replace. Comment: THE WIRE RACK SHELVING UNITS IN THE WALK-IN COOLER ARE EXTREMELY RUSTY. REPLACE OR REFINISH/SEAL THE WIRE RACK SHELVING UNITS 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. Other Liquid Wastes and Rainwa Items: Liquid waste(s) condensate drainage Problems: Not drained from point of discharge Corrections: Drain from point of discharge to proper disposal system. Comment: LARGE ICE ACCUMULATION OBSERVED AT THE WALK-IN FREEZER CONDENSER LINE. A CATCH BASIN OBSERVED PLACED BENEATH THE WALK-IN COOLER CONDENSER LINE. REPAIR THE CONDENSER UNITS TO PROPERLY CONVEY THE CONDENSATE LIQUID TO THE SEWAGE SYSTEM. General violation description: 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. Removing Dead or Trapped Birds Items: Dead/trapped pest(s) rodents mice Problems: Not removed from facility Corrections: Remove dead pests from facility. Comment: DEAD, PARTIALLY DESSICATED MOUSE OBSERVED LAYING BENEATH THE 1-COMPARTMENT PREP SINK IN THE KITCHEN IN PLAIN VIEW. DEAD PESTS MUST BE REMOVED FROM THE FACILITY PROMPTLY. MOUSE DISCARDED AT TIME OF INSPECTION. NO SIGNS OF ACTIVE PEST PRESENCE OBSERVED AT TIME OF INSPECTION. General violation description: 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Repairing Items: Physical facilities Ceiling(s) Problems: In poor repair Corrections: Repair/replace. Comment: IN THE MAIN KITCHEN THE PAINTED CEILING TILES ARE PEELING AND ARE NOT SMOOTH/EASILY CLEANABLE. IN THE ROOM ADJACENT TO THE KITCHEN THAT CONTAINS A 2-COMPARTMENT PREP SINK AND 2-DOOR FREEZER THE CEILING TILES ARE OF THE ACOUSTIC VARIETY AND ARE NOT SMOOTH, EASILY CLEANABLE AND NON ABSORBENT AS REQUIRED. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Temperature Measuring Devices Items: Thermometer(s) refrigeration Problems: Not provided Corrections: Provide. Comment: NO AMBIENT AIR THERMOMETER PROVIDED IN THE WALK-IN COOLER TO MONITOR THE AIR TEMPERATURE. General violation description: 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf) Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: MANY WET WIPING CLOTHS OBSERVED IN THE KITCHEN AREA ON THE COUNTERS. NO WIPING CLOTH BUCKET PROVIDED IN THE KITCHEN. 0 PPM CHLORINE DETECTED IN THE WIPING CLOTH BUCKET IN THE SERVER AREA. WET WIPING CLOTHS MUST BE SUBMERGED IN SANITIZER SOLUTION AT 50-100 PPM CHLORINE BETWEEN EACH USE. PROVIDE. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	04/09/2014	Routine

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