- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Discontinue using boxes that other food items have been delivered in to soak up grease and store ready to eat foods directly on. These boxes were not meant for direct food contact. The carry out bags that are used for food storage in the freezer and refrigerator are not meant for direct food contact as well. Use only food grade bags, paper, etc. Correct within 10 days.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- 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:
- Today raw shrimp was found stored on a tray on raw vegetables in walk in cooler, raw eggs were over vegetables, etc. Raw fish in a bowl were stored over boxes of vegetables. Correct today, rearrange cooler immediately, as discussed. Correct today, recheck in 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: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair broken drainline from fan in walk in cooler within 10 days.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Replace missing floor tiles in walk in cooler, correct by next inspection, recheck in 6 months.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Comment:
- The back screen door was propped open at time of inspection, keep back door closed to prevent pest entry, corrected at time of inspection.
- 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 above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Block of frozen shrimp was found thawing on the drainboard along with a tub of shrimp in water, thaw under cold running water, under refrigeration, or in microwave for immediate use. Correct immediately, recheck in 6 months.
- 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
|
05/08/2015 | Routine |
- Critical: Good Repair and Calibration
- Comment:
- RESTAURANT HAS PUT A BATTERY INSIDE FOOD THERMOMETER AND BOUGHT A ANALOG THERMOMETER AS WELL. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- COOKED EGG ROLLS AND CHICKEN WERE 39*F-40*F INSIDE WALK-IN COOLER RIBS WERE FROZEN IN FREEZER. THE SLIDING GLASS DOOR COOLER IS NOT BEING USED. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/18/2014 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Comment:
- OBSERVED DIGITAL FOOD THERMOMETER WITHOUT A WORKING BATTERY. UTENSILS AND EQUIPMENT SHALL BE IN GOOD REPAIR. PROVIDE BATTERY FOR FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED A DENTED CAN OF BABY CORN INSIDE THE DRY STORAGE. PACKAGING MUST BE IN GOOD CONDITION TO PROTECT AND ENSURE THE FOOD QUALITY. CAN WAS DISCARDED AT INSPECTION. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHICKEN, SPARE RIBS, AND EGG ROLLS FROM 46*F TO 47*F INSIDE SLIDING GLASS DOOR COOLER ACROSS FROM 3 COMPARTMENT WASHING SINK. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41*F OR LESS. PERSON-IN-CHARGE(PIC) PLACED FOOD IN WALK-IN COOLER DURING INSPECTION. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS TO ENSURE PHF ARE NOT PLACE IN SLIDING GLASS DOOR COOLER.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/12/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- floor Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BOXES OF ONIONS ON THE FLOOR OF WALK-IN COOLER. FOODS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR. KEEP FOOD OFF FLOOR. VERIFY AT NEXT INSPECTION.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) holes or gaps along floors
- Locations:
- Rear Back Door
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED GAPS AT THE BASE OF BACK DOOR. OUTER OPENING SHALL BE PROTECTED AGAINST ENTRANCE OF PESTS. PROVIDE COVERING AT BACK DOOR. VERIFY AT NEXT INSPECTION.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- prep sink faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAKS AT THE 3 COMPARTMENT SINK ON TWO FAUCETS. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/23/2014 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- SPIGOT REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/18/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN STORED OVER CUT VEGETABLES IN WALK IN COOLER. REORGANIZE., ITEMS WERE REORGANIZED.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- prep sink faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- SPIGOT NOT CONNECTED TO FAUCET. REPAIR. FOLLOW UP INSPECTION WITH IN 5 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOORS WALLS AND CEILING IN KITCHEN CURRENTLY SOILED.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR TILES MISSING UNDER THREE COMPARTMENT SINK AND IN WALK IN COOLER. REPAIR
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- floor Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAGS OF VEGETABLES ON FLOOR OF WALK IN COOLER.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) holes or gaps along floors
- Locations:
- Rear Back Door
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- 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
|
11/12/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- KNIVES SOILED THAT WERE INAPPROPRIATELY STORED BETWEEN EQUIPMENT., UTENSILS WERE WASHED, RINSED AND SANITIZED.
- 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 At hand sink
- Corrections:
- provide
- Comment:
- PAPER TOWEL PROVIDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORS, WALLS AND CEILINGS ARE SOILED IN KITCHEN, UTILITY ROOM AND DRY STORAGE ROOM. CLEAN AND MAINTAIN.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- IN USE KNIVES STORED IN BETWEEN COOLER AND TABLE. DISCONTINUE THIS PRACTICE. STORE ON A CLEAN DRY SURFACE.
- 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR TILES MISSING UNDER THREE COMPARTMENT SINK AND IN WALK IN COOLER UNIT.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Outer Openings, Protected
- Items:
- Outer opening(s) holes or gaps along floors
- Locations:
- Rear Back Door
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR SCREEN DOOR DAMAGED NOT FITTING TIGHTLY. REPAIR.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/29/2013 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- A SANITIZER BUCKET WITH WIPING RAGS SHOWS 0 P.P.M. OF CHLORINE FOR SANITIZER. ALL WIPING CLOTHS SANITIZER SHALL BE IN PROPER RANGE WITH APPROVED SANITIZER. CORRECT IMMEDIATELY., THE SANITIZER BUCKET WAS EMPTIED AND REFILLED WITH 80 P.P.M. OF CHLORINE BLEACH DURING INSPECTION. ITEM CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- A SEVERELY DENTED CAN OF MUSHROOMS FOUND IN DRY STORAGE AREA. ALL FOODS CONTAINERS SHALL BE IN SOUND CONDITION TO MAINTAIN FOOD SAFETY. DISCARD CAN OF MUSHROOMS IMMEDIATELY., CORRECTED DUPING INSPECTION. PERSON IN CHARGE DISCARDED CAN OF MUSHROOMS TODAY.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN AND EGG ROLLS FOUND WITHOUT DATE MARKINGS IN WALK IN COOLER. ALL FOODS SHALL BE PROTECTED FROM BACTERIAL GROWTH WITH DATE MARKINGS. MARK ITEMS IMMEDIATELY., PERSON IN CHARGE MARKED ALL COOKED CHICKEN AND EGG ROLLS DURING INSPECTION TODAY. ITEM 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE REACH IN FREEZER INTERIOR IN 3 COMPARTMENT SINK AREA, KITCHEN FLOOR, UTILITY ROOM FLOORS AND WALLS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN AREAS DAILY, REVISIT ON NEXT ROUTINE INSPECTION.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
10/31/2012 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- 3-compartment sink(s)
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- CONSISTENT ANSWERS NOT GIVEN BY STAFF MEMBERS WHEN QUIZZED ABOUT THE COOLING OF THE COOKED EGG ROLLS. ALL ITEMS SHALL BE PROPERLY COOLED AT ALL TIMES. STAFF MEMBERS SHALL ALL E PROPERLY TRAINED IN FOOD SAFETY PRACTICES AND REQUIREMENTS. CORRECT IMMEDIATELY., CORRECTED-STAFF EDUCATED ON CORRECT COOLING REQUIREMENTS AND EGG ROLLS PROPERLY COOLED AND PLACED IN COOLER.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE NOT ABLE TO DESCRIBE EXCLUSIONS, RESTRICTIONS AND HEALTH POLICY. OBTAIN PROPER KNOWLEDGE AND UTILIZE HEALTH POLICY IMMEDIATELY. , HEALTH POLICY DISCUSSED WITH P.I.C. TODAY AND HE UNDERSTANDS REUIREMENTS AS REQUIRED FOR ALL STAFF MEMBERS AND PERSONS IN CHARGE.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooking bank
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CORRECTED-EGGS PLACED IN COOLER FOR PROPER TEMPERATURE STORAGE., EGGS STORED IN SMALL BUCKET AT COOK LINE. ALL FOOD ITEMS SHALL BE PROPERLY HELD AT 41F OR LOWER. CORRECT IMMEDIATELY.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- EMPLOYEE IMMEDIATELY MOVED RAW CHICKEN TO PROPER SHELF SO AS TO NOT CROSS CONTAMINATE ANY VEGTABLES OR OTHER FOOD PRODUCTS., RAW CHICKEN FOUND STORED ABOVE RAW VEGETABLES IN THE WALK IN COOLER. PROPERLY SEPARATE ALL FOODS AS REQUIRED. CORRECT IMMEDIATELY.
- 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:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FOLLOWING ARE UNCLEAN:THE COOK LINE WALLS, COOK LINE FLOOR, BBQ OVENS, BEV AIR FREEZER DOOR HANDLE, DRY STORAGE AREA FLOOR, HOOD FILTERS AND WALK IN COOLER FLOOR. KEEP ALL AREAS CLEAN AT ALL TIMES. CORRECT IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s)
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALL FOUND WITH DAMAGE AND HOLES THROUGHOUT FACILITY. ALL FACILITIES SHALL BE IN SOUND CONDITION. REPAIR HOLES AND DAMAGE TO WALLS THROUGHOUT FACILITY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/13/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Locations:
- restroom(s) Toilet
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- Observed toilet fixture water feed line submerged under the toilet tank water surface
- General violation description:
- 5-202.13 - raise above the over flow pipe by at least 1 inch. Correction Made: Observed water inlet raise up out of the water to discharge 1" above the rim of the over flow pipe.;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) handsink faucet
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Fruit(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed 2 cases of oranges stored below a shelf of containers with raw chicken
- General violation description:
- 3-302.11 - store ready to eat fruit up and away from all raw meat. Correction Made: Observed the raw poultry relocated down and away from all other food storage.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Rear dumpster
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed dumpster lids both open. Correction Made: Observed both lids closed over the cited dumpster, preventing access to animals, birds and or flies.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods & To limit their growth. Provide employee(s) with training review. CORRECTION MADE: Following instruction observed the employees knowledgeable concerning adequate hand washing and concerning safe food practices and procedures for potentially hazardous foods. Observed the employees present are aware of the minimum internal product temperature held for at least 15 seconds needed to: DESTROY ORGANISM of Public Health concern: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and for REHEATED FOODS. 165*F for REHEATING FOODS within 2 hours LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- front door(s)
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed front entrance open, keep closed or provide a screened door. Correction Made: Observed front door closed by owner.
- 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
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08/31/2011 | Routine Inspection |
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