- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Materials that are used in food contact surfaces under normal use conditions shall be safe and durables. Observed frozen raw chicken, frozen raw beef, and frozen raw pork stored in grocery bags in the walk-in freezer. Observed fried wonton's being stored in a cardboard box on the cook line. Food must be stored in containers that are safe, durable, and constructed to store food. , Corrected: The PIC removed the frozen raw chicken, frozen raw beef, and frozen raw pork that was stored in grocery bags in the walk-in freezer and put the frozen raw food items into food safe bags. The PIC removed the fried wonton's from the card board box and placed them into a food safe plastic container.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in 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:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, and holding by storing raw foods below and away from ready-to-eat foods. Observed shelled eggs stored above onions and plum sauce in the walk-in cooler. Observed raw chicken being stored above raw shrimp and raw beef in the walk in cooler. Observed frozen raw chicken being stored above frozen raw pork in the reach-in freezer. Store all raw foods away and below all ready-to-eat foods. , Corrected: The PIC moved the shelled eggs below the raw onions and plum sauce in the walk-in cooler. The PIC moved the raw chicken to the bottom shelf in the walk in cooler. Raw shrimp is now stored on the top shelf, raw beef on the second shelf and raw chicken on the third shelf in the walk-in cooler. The PIC moved the frozen raw chicken to the bottom shelf in the walk-in freezer. Frozen raw pork is now being stored above the 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed cobwebs above the dry storage area. Develop a routine cleaning schedule to keep physical facilities 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.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed multiple containers in the dry storage area that were not labeled. Label all containers that contain food or food ingredients with the common food name
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
02/23/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Dining area pop machine nozzles and caps
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pop nozzles and caps covered in mold. Clean and sanitize these non-potentially hazardous food surfaces., Nozzles cleaned and sanitized. VIOLATION CORRECTED.
- 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
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at front hand wash sink. Provide paper towels at all times., Paper towels provided at hand sink. VIOLATION 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink back
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap provided at rear kitchen hand wash sink. Provide soap at all hand wash sinks at all times., Soap provided. VIOLATION CORRECTED during inspection.
- 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 Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw eggs stored above carry out sauces. Raw animal foods must be stored away or below ready to eat foods., Raw eggs moved below sauces. VIOLATION 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- kitchen employee restroom
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Items unnecessary to operation/maintenance of restaurant present near door of kitchen and in employee restroom: kid's toys, paperback books, circular saw. Remove these items from kitchen.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
08/28/2014 | Routine |
- Critical: Controlling Pests
- Items:
- Pest(s) rodents mice
- Locations:
- kitchen
- Problems:
- Present in facility With over loaded/loaded trapping devices Bait boxes
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- Mouse droppings and one dead mouse found near pop syrup boxes. A pest control company does service the establishment and bait boxes are present., Dead mouse thrown away. Droppings have been removed from kitchen. Continue pest control plan
- General violation description:
- 6-501.111 - increase verbal inspection of harborage areas. VIOLATION CORRECTED.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Missing filter in ventilation hood. Replace and allow no space between to effectively capture grease and prevent fire damage and contamination of food.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
02/21/2014 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Employee rinsed hands in hand sinks using no cleanser. Wash hands properly., Spoke to employee regarding correct hand washing and glove procedure. Provided handouts to employee. Employee disposed of gloves, washed and dried bare hands. VIOLATION CORRECTED.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- pop machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pop nozzles and caps moldy. Clean and sanitize these food contact surfaces daily., Caps and nozzles cleaned and sanitized during inspection. VIOLATION CORRECTED.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Raw beef stored above raw chicken in walk-in cooler. Raw animal types must be separated by cooking temperature-see handout., Raw chicken moved to bottom shelf of cooler. VIOLATION 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Used #10 cans used as serving utensils in dry storage. Use serving utensils with handles and store properly (handle above top of food) to prevent contamination.
- 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
|
08/29/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels in employee and public restrooms. Provide at all times., Paper towels provided at hand sinks. VIOLATION 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at rear kitchen hand sink. Provide soap at all times., Soap provided during inspection. VIOLATION CORRECTED.
- 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)
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Interior of microwave splattered with food residue. Clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- Dry storage area, hand wash sink(s)
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Clean outside surface of rear hand wash sink. Clean outside of dry storage tubs.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep sink
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- Beef thawing in prep sink. Food must be thawed under running water, under refrigeration, or as part of the cooking process., Sink was turned on in prep sink and food placed underneath running water. VIOLATION CORRECTED.
- 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
|
02/14/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OF FOUR CANS BEING USED THREE ARE USED WITH BAGS INSIDE, RICE IN THE FOURTH ONE IS CLEAN TODAY WHERE THE FOOD IS IN DIRECT CONTACT WITH THE CAN AS REQUIRED
- 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
|
08/13/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Facility DRY GOODS CONTAINER(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOUR PLASTIC CANS USED WITH FOOD IN DIRECT CONTACT WITH PLASTIC SOME OF THE DRY GOODS ARE BEING SCOOPED OUT OF THE MANUFACTURER'S BAGS THAT ARE STORED WITHIN... WHICH IS COMPLIANT HOWEVER, WHEN POURING THE BIG BAGS INTO THE CANS THEY MUST BE CLEANED/SANITIZED/AIR DRIED BEFOREHAND,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen WORKING SUPPLY(IES)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- TODAY, COOK SAID HE BROUGHT THEM OUT THIS MORNING, SO THEY WERE DISCARDED, ONE TRAY OF EGGS TESTED AT 75 F ONLY USE AS MUCH AS YOU KNOW YOU'LL USE WITHIN FOUR HOURS, BUT ALWAYS WRITE TIME DOWN THAT IS FOUR HOURS AFTER YOU BRING THEM OUT OF THE COOLER
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- FOUR TRAYS OF CHICKEN AND FISH, AND ONE BOWL OF (RECENTLY) COOKED CHICKEN COOLING WITHOUT KNOWLEDGE OF TIME OF COOLING PROCESS PLEASE MAKE NOTE OF THE TIME THAT ALL COOKED FOODS REACH 135 F!!!!!!!!!!!! IT IS AT THAT POINT IN TIME THAT THE FIRST AND MOST IMPORTANT STEP OF COOLING BEGINS STRONGLY SUGGEST USE OF WALK IN FREEZER FOR FIRST STEP THEN USE OF WALK IN COOLER OR OTHER SMALLER COOLERS FOR THE SECOND
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- BOWLS BEING USED TO SCOOP DRY GOODS PLEASE ONLY USE HANDLED UTENSILS TO HELP MINIMIZE HAND CONTACT
- 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
|
08/03/2012 | Routine |
- Critical: Conveying sewage
- Comment:
- NYLON HOSE HAS BEEN REPLACED WITH METAL AND/OR COPPER INSTALL TEFLON TAPE OR PLUMBER PUTTY TO ENSURE THAT LEAKING DOESN'T RE-OCCUR
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact Surfaces and Uten
- Comment:
- LONG BOARD OUT OF SERVICE SMALL BOARD IS USED INSTEAD
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/16/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- BOTH BOWLS HAVE BEEN 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: Conveying sewage
- Comment:
- METAL FITTING WHICH IS LARGER ON ONE SIDE AND SMALLER AT THE OTHER HAS BEEN REPLACED WITH A NYLON HOSE WHICH STILL ALLOWS FOR WATER TO DRIP DOWN OVER FOOD ONE DROP PRESENT ON SHELF TODAY PLEASE REPAIR TO ELIMINATE THE LEAK BY FEBRUARY 17, 2012 OR AN OFFICE CONSULTATION WILL BE SCHEDULED,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact Surfaces and Uten
- Comment:
- TODAY, THE LONG BOARD IS STILL IN PLACE PLEASE REMOVE FROM SERVICE, OR PURCHASE SMALL BOARD FOR CUTTING AND USE ON TOP OF THE LONG ONE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
01/30/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSIDE LID OF WHITE RICE WEST OF COOKLINE NEAR THE STEAM TABLE AND THE ENTIRE INSIDE OF THE FRIED RICE CONTAINER ARE CRUSTED WITH FOOD DEBRIS PLEASE CLEAN AND SANITIZE MORE REGULARLY,
- 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: Conveying sewage
- Items:
- Sewage
- Locations:
- WALK IN COOLER (WIC) CONDENSATE (DRAIN WATER)
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BOWL OF WATER ON TOP SHELF IN WALK IN BELOW DRAIN LINE PLEASE HAVE FIXED IMMEDIATELY AND MOVE ALL FOODS OUT FROM UNDER THE CONDENSER TILL LEAK IS STOPPED, ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LONG CUTTING BOARD HAS BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE AN OPTION COULD BE TO USE SMALLER BOARDS ON TOP OF THE LONG ONE AND USE UNTIL SCRATCHED THEN DISCARD, ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Separation, Packaging, & Segre
- 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:
- SHELL EGGS IN WALK IN COOLER AND THE UPRIGHT ONE SOUTH OF COOKLINE WERE STORE ABOVE READY TO EAT FOOD (SAUCE AND MUSTARD) ALL RAW ANIMAL PRODUCTS MUST BE STORED UNDER ALL READY TO EAT FOODS, EGGS WERE MOVED TO LOWEST SHELVES
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUST FROM CONDENSER AND FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- FOUR PERFORATED BOWLS OF COOKED CHICKEN (THREE IN KITCHEN AND ONE IN UPRIGHT COOLER) TESTED 65 -80 F PLEASE REVIEW METHODS TO COMPLY WITH TWO HOUR FIRST STEP FROM 135 F TO 70 F AS DISCUSSED TODAY CONSIDER USE OF LARGE SHEET PANS AND WALK IN FREEZER
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SPOONS FOR RICE IN CONTAINER OF STANDING 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
|
01/18/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE, VEGETABLE PEELER, CHOPPER, CLEAVERS AND VARIOUS UTENSILS. NO KNIVES STORED BETWEEN EQUIPMENT.
- 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: Cleaning Procedure
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO WASH HANDS PROPERLY. SIGNS POSTED.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Package Integrity
- Comment:
- CORRECTED BY REMOVING DENTED CANS FOR THE DRY STORAGE SHELVES.
- 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: Rodent Bait Stations
- Comment:
- CORRECTED BY REMOVING THE BAIT STATIONS.
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING FOODS IN THE WALK IN COOLER TO PREVENT CROSS-CONTAMINATION. RAW MEATS ARE SEPARATED.
- 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
|
07/18/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING FOOD-CONTACT SURFACES SOILED WITH DRIED FOOD DEBRIS: 1. CAN OPENER BLADE 2. SIX CLEAVERS ON THE MAGNETIC KNIFE RACK 3. VARIOUS UTENSILS SUCH AS VEGETABLE PEELER AND CARROT CHOPPER STORED IN TUB BELOW THE PREP TABLE 4. 2 CLEAVERS STORED IN THE CREVICE BETWEEN THE STEAM TABLE AND PREP TABLE FOOD-CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN UTENSILS AFTER USE AND BEFORE RETURNING TO STORAGE (KNIFE RACK, DRAWER, SHELF OR TUB). DO NOT STORE KNIVES IN THE CREVICE BETWEEN EQUIPMENT THAT IS NOT EASILY ACCESSIBLE FOR CLEANING. CORRECT IMMEDIATELY. 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: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- 1. OBSERVED EMPLOYEE RINSE HANDS AT THE 3-COMPARTMENT SINK WITHOUT SOAP BEFORE DRYING ON APRON 2. OBSERVED ANOTHER EMPLOYEE RINSE HANDS AT HAND WASH SINK WITHOUT SOAP FOR LESS THAN 5 SECONDS EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINK FOR AT LEAST 20 SECONDS WITH HOT WATER AND SOAP BEFORE DRYING ON PAPER TOWEL. TRAIN ALL EMPLOYEES ON PROPER HAND WASHING PROCEDURE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 2 CANS OF BEAN SAUCE AND 1 CAN OF BAMBOO SHOOTS WITH SEVERE DENTS ON THE SEEMS STORED WITH THE CANNED GOODS. SEVERELY DENTED CANS MUST BE DISCARDED OR SEPERATED FROM THE GENERAL CANNED GOODS AND RETURNED TO THE DISTRIBUTOR. DISCARD OR SEPERATE DENTED CANS FROM THE GENERAL CAN STORAGE AREA. DO NOT USE FOOD FROM DENTED CANS FOR CONSUMPTION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Rodent Bait Stations
- Items:
- Rodent bait station(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED DOMESTIC RODENT BAIT STATIONS USED IN THE FACILITY. RODENT BAIT STATIONS USED IN FOOD SERVICE ESTABLISHMENTS MUST BE COVERED AND TAMPER RESISTANT. DISCARD THE UNAPPROVED BAIT STATIONS. PROVIDE APPROVED BAIT STATIONS OR CONTACT A PEST CONTROL OPERATOR IF NEEDED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Critical: Separation, Packaging, & Segre
- 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:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION IN THE WALK-IN COOLER: -RAW CHICKEN STORED ABOVE SHRIMP -RAW CHICKEN STORED ABOVE CABBAGE -RAW SHRIMP STORED ABOVE DUCK SAUCE -RAW SHELL EGGS STORED ABOVE PLUM SAUCE AND ONIONS TO PREVENT CROSS-CONTAMINATION, RAW EGGS AND MEAT MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. RAW MEATS MUST BE SEPARATED BY MINIMUM REQUIRED COOKING TEMPERATURE
- General violation description:
- 3-302.11 - RAW CHICKEN MUST BE STORED BELOW OTHER MEATS. REARRANGE ITEMS IN THE WALK-IN COOLER TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- PROVIDE LIDS FOR THE DUMPSTER. KEEP COVERED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED VARIOUS BAGS AND CONTAINERS OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER AND BAGS OF ONIONS AND CABBAGES STORED ON THE FLOOR IN THE KITCHEN. FOOD MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE FOOD UP OFF THE FLOOR AS REQUIRED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE FOLLOWING HAND WASH SINKS
- General violation description:
- 6-301.12 - IN THE FRONT OF THE KITCHEN IN THE EMPLOYEE RESTROOM IN THE WARE WASHING AREA
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. OBSERVED BOWLS WITH NO HANDLES USED AS SCOOPS AND STORED IN VARIOUS FOODS SUCH AS RICE, CORN STARCH, FLOUR, SALT 2. OBSERVED TONGS STORED WITH THE HANDLE CONTACTING THE FRIED NOODLES 3. OBSERVED RICE SCOOPS STORED IN STANDING WATER AT ROOM TEMPERATURE SCOOPS FOR FOOD MUST HAVE A HANDLE AND MUST BE STORED IN A WAY TO PREVENT HAND CONTACT WITH THE FOOD. SCOOPS MAY NOT BE STORED IN STANDING WATER AT ROOM TEMPERATURE. PROVIDE SCOOPS WITH HANDLES FOR ALL FOODS, STORE RICE SCOOPS EITHER UNDER RUNNING WATER AS IN A DIPPER WELL OR IN A CLEAN, DRY LOCATION AND WASH EVERY 4 HOURS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 7 WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT KITCHEN. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN EACH USE. PROVIDE SANITIZER SOLUTION FOR THE STORAGE OF THE WET 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
|
07/05/2011 | Routine Inspection |
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH STATION BY THE SIDE OF THE WALK IN COOLER WAS BLOCKED WITH PLASTIC BAGS. DO NOT BLOCK THE HAND WASH STATION AT ANY TIME.
- 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)
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOUND THE SHELVES ABOVE THE IN RAIL COOLER WERE SOILED. KEEP THE NON FOOD CONTACT SURFACES 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.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE MICROWAVE OVEN WAS SOILED. KEEP IT CLEAN. AT THE TIME OF INSPECTION IT WAS CLEANED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOUND THE SHELVES ABOVE THE IN RAIL COOLER WERE SOILED. KEEP THE NON FOOD CONTACT SURFACES 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE MICROWAVE OVEN WAS SOILED. KEEP IT CLEAN. AT THE TIME OF INSPECTION IT WAS CLEANED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH STATION BY THE SIDE OF THE WALK IN COOLER WAS BLOCKED WITH PLASTIC BAGS. DO NOT BLOCK THE HAND WASH STATION AT ANY TIME.
- 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)
|
01/04/2011 | Routine Inspection |
- Critical:
- Comment:
- Egg rolls were date marked and the violation had been 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:
- Comment:
- Egg rolls were date marked and the violation had been 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: Ready-to-Eat Food, Date Markin
- Comment:
- Egg rolls were date marked and the violation had been 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
|
08/13/2010 | Follow-up |
- Critical:
- 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. Date mark the egg rolls. ,
- 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:
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Found 2 dented cans of water chest nuts. Return them to the supplier. At the time of inspection both the cans were separated and the violation is 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:
- 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. Date mark the egg rolls. ,
- 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:
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Found 2 dented cans of water chest nuts. Return them to the supplier. At the time of inspection both the cans were separated and the violation is 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Found 2 dented cans of water chest nuts. Return them to the supplier. At the time of inspection both the cans were separated and the violation is 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 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:
- The egg rolls were not date marked. Date mark the egg rolls. ,
- 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
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towel at each hand wash station.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap at each hand wash station.
- 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)
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Empty cans were stored in couple hand wash station sinks. Hand wash station is only for hand washing. Do not store any utensils in the hand wash station.
- 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)
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Noticed the tongs handles were touching the product. (cooked noodles ).
- 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
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towel at each hand wash station.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap at each hand wash station.
- 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)
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Empty cans were stored in couple hand wash station sinks. Hand wash station is only for hand washing. Do not store any utensils in the hand wash station.
- 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)
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Noticed the tongs handles were touching the product. (cooked noodles ).
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap at each hand wash station.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towel at each hand wash station.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Noticed the tongs handles were touching the product. (cooked noodles ).
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Empty cans were stored in couple hand wash station sinks. Hand wash station is only for hand washing. Do not store any utensils in the hand wash station.
- 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)
|
07/15/2010 | Routine Inspection |
- Critical:
- 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:
- No date marks were found on the egg roll containers in the walk in cooler and the cooler in the front. They were date marked at the time of inspection 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
- Critical:
- 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:
- No date marks were found on the egg roll containers in the walk in cooler and the cooler in the front. They were date marked at the time of inspection 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
- Critical:
- 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:
- No date marks were found on the egg roll containers in the walk in cooler and the cooler in the front. They were date marked at the time of inspection 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
- Critical:
- 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:
- No date marks were found on the egg roll containers in the walk in cooler and the cooler in the front. They were date marked at the time of inspection 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
- 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:
- No date marks were found on the egg roll containers in the walk in cooler and the cooler in the front. They were date marked at the time of inspection 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
- Items:
- Soap
- 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)
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The filters above the wok have accumulated oil residue. To prevent fire hazards and possible contamination, keep the filters 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.
- Items:
- Soap
- 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)
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The filters above the wok have accumulated oil residue. To prevent fire hazards and possible contamination, keep the filters 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.
- Items:
- Soap
- 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)
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The filters above the wok have accumulated oil residue. To prevent fire hazards and possible contamination, keep the filters 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.
- Items:
- Soap
- 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)
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The filters above the wok have accumulated oil residue. To prevent fire hazards and possible contamination, keep the filters 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.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The filters above the wok have accumulated oil residue. To prevent fire hazards and possible contamination, keep the filters 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- 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)
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01/13/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Lucky Dragon, 430 Eureka, Wyandotte, MI 48192 »