- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed at time of inspection pesticide not approved for use in a food establishment. Corrected at time of inspection pesticide removed from premises. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- 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:
- Observed at time of inspection employee put on new gloves without first washing hands. After taking off gloves and before putting on new gloves employees must wash hands to prevent contaminating new gloves with pathogens and sweat. Corrected at time of inspection employee was informed to wash hands before putting on new gloves. Old gloves were discarded and hands were washed before new gloves were put on. Corrected.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed at time of inspection food stored on the floor of walk in cooler. Correct by storing food at least 6 in off the ground to prevent contamination from dust, dirt, and pests. Correct as soon as possible a follow up will occur at the next routine 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
|
02/17/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in freezer
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF STORED ABOVE RAW SHELL EGGS IN WALK IN COOLER. RAW FOODS SHALL BE PROPERLY SEPARATED. STORE RAW EGGS ABOVE RAW BEEF AND RAW CHICKEN IMMEDIATELY., CORRECTED-EGGS STORED ABOVE OTHER FOODS TODAY.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- 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.
|
08/13/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- IN THE WALK IN COOLER, RAW EGGS AND CHICKEN WERE STORED BY THE SIDE OF FISH AND COOKED FOOD. STORE THE CHICKEN AND EGGS IN THE BOTTOM SHELF TO AVOID CROSS CONTAMINATION. AT THE TIME OF INSPECTION THE CHICKEN AND EGGS WERE STORED IN THE BOTTOM. VIOLATION WAS CORRECTED BY EDUCATION.
- 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
|
02/13/2014 | Routine Inspection |
| No violation noted during this evaluation. | 08/28/2013 | Routine Inspection |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE BOTTOM SHELF OF THE 2 DOOR REACH IN FREEZER LOCATED IN THE KITCHEN WAS SOILED WITH FROZEN BLOOD. CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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
|
02/21/2013 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- OBSERVED COOKED MEATS, NOODLES, SAUCES,COOKED BAMBOO, CRAB CAKES. SOUPS WITHOUT DATE MARKING. CORRECTED AT INSPECTION BY DATE MARKING NOTED FOOD. COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS., DATE MARK ALL READY TO EAT, POTENTIALLY HAZARDOUS FOOD THAT WILL BE HELD UNDER REFRIGERATION FOR OVER 24 HOURS AS STATED iN FOOD CODE TO MINIMIZE LISTERIA BACTERIA RISK (GROWS IN COOLERS AND CAN BE FATAL).
- 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/Restrictio
- Items:
- Physical facilities/structures walls
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE THE DUCT TAPE, AND CLEAN THE WALLS NEXT TO THE MICROWAVE OVEN. CLEAN THE WALL LEFT OF THE HAND SINK IN FRONT PREP AREA.
- 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.
|
08/29/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED BEEF, PRE-COOKED FISH, NOODLES WITHOUT DATE MARKING. PROVIDE DATE MARKING AS STATED. CORRECTED BY DATE MARKING NOTED ITEMS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
02/08/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Knife rack
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE KNIFE RACK HAS OLD STICKY RESIDUE. CLEAN NOW, AND KEEP CLEAN. CORRECTED BY CLEANING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) reach-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:
- IN THE WALK IN COOLER: OBSERVED RAW PORK, SEAFOOD, CHICKEN, SHELL EGGS STORED OVER SOUP AND CURRY SAUCE. STORE RAW ANIMAL FOOD BELOW/AWAY FROM READY TO EAT FOOD AND/OR FOOD THAT REQUIRES A LOWER COOKING TEMPERATURE. *THIS IS A CRITICAL REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. CORRECTED AT INSPECTION BY RELOCATING THE READY TO EAT FOOD AWAY FORM THE RAW ANIMAL FOOD. ALSO OBSERVED CONDENSATE WASTE DRIPPING ONTO A BAG OF APPLES. DO NOT STORE FOOD UNDER THE CONDENSER PIPE. CORRECTED BY MOVING THE APPLES. OBSERVED FOOD (ONIONS, RAW PORK) STORED UNCOVERED) KEEP COVERED. CORRECTED BY COVERING THE FOOD.
- 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
- Locations:
- walk-in cooler(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE DRAIN TUBE FOR THE WALK IN COOLER WAS DISCONNECTED FROM THE CONDENSER DRAIN PAN IN THE WALK IN COOLER, CAUSING THE PAN TO DRAIN CONDENSATE ONTO FOOD. *CORRECTED BY RE-ATTACHING THE DRAIN TUBE. NOTE: PLEASE PUT A CLAMP ON THE TUBE TO PREVENT A FUTURE PROBLEM.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING END CAPS ON LIGHTS. REPLACE THE ONE TUBE COVER THAT IS TOO SHORT WITH PROPER LENGTH.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- CORRECTED BY STORING 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
|
08/18/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY REPAIRING THE DISH MACHINE TO SANITIZE AT 160F SURFACE TEMP.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
03/24/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Comment:
- NOT CORRECTED: THE DISH MACHINE FAILED TO SANITIZE AT 160F SURFACE TEMP.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY STORING IN 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.
|
03/08/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- salad prep area Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE FAILED TO SANITIZE, TESTED ON A PLATE., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Locations:
- Storage area
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- BLACK FLAG BRAND PESTICIDE, NOT MARKED FOR USE IN A KITCHEN/FOOD FACILITY. CORRECTED BY DISCARDING.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Raw animal food(s)
- Locations:
- various locations, walk-in cooler(s) reach-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s), Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- UN-CLEAN PRODUCE STORED OVER COOKED FOOD IN THE WALK IN COOLER. CORRECTED BY STORING BELOW., RAW SHELL EGGS OVER READY TO EAT FOOD IN THE WALK IN COOLER. RAW SHELL EGGS STORED IN THE COOKED NOODLES IN THE REACH IN COOLER (SITTING RIGHT IN THE NOODLES). STORE EGGS BELOW/AWAY FORM THAT FOOD. RAW PORK OVER COOKED NOODLES IN THE REACH IN COOLER. STORE BELOW/AWAY. CORRECTED BY STORING BELOW.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- EGGS ON COUNTER AT 60F, USED FOR LUNCH, PUT INTO COOLER, TO BE BROUGHT BACK OUT LATER FOR DINNER USE OR USE THE NEXT DAY. TIME MARK AS STATED, AND USE OR DISPOSE OF WITHIN 6 HOURS. DO NOT STORE AND RE-USE. PROVIDE WRITTEN PROCEDURES.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE WIPED HANDS ON APRON, THEN DID NOT WASH BEFORE RESUMING DUTIES HANDLING CLEAN ITEMS. WASH HANDS AFTER TOUCHING APRON OR CLOTHING. CORRECTED BY WASHING HANDS.
- 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
|
02/17/2011 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE FOOD HANDLERS/ COOK WEAR HAT, CAP, OR HAIRNET WHEN WORKING WITH FOOD PRODUCTS.
- 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
|
08/10/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/02/2010 | Follow-up |
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