- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Cookline
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OVEN CLEANER NAME IS SMEARED AND NOT LEGIBLE ON SPRAY BOTTLE LOCATED AT COOKLINE. ALL CHEMICAL SPRAY BOTTLES SHALL BE LABELED WITH CONTENTS NAME. LABEL BOTTLE WITH CONTENTS NAME IMMEDIATELY., CORRECTED-SPRAY BOTTLE LABELED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Packaged and Unpackaged Food -
- Items:
- Fruit(s) and vegetable(s)
- Locations:
- walk-in cooler(s)
- 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:
- COTTON AND PAPER TOWELS OBSERVED BEING USED AS LIDS N VEGETABLES FOR CONTAINERS IN WALK IN COOLER. ALL CONTAINERS AND LIDS SHALL BE NON-POROUS. USE CORRECT LID ON FOODS IMMEDIATELY. TRAIN STAFF NOT TO USE TOWELS FOR CONTAINER LIDS 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
|
06/25/2014 | Routine |
- 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 CHICKEN AND RAW BEEF OVER CLEAN VEGETABLES AN OVER COOKED CHICKEN. CORRECTED BY STORING THE RAW MEAT BELOW RTE FOOD. USED EGG CRATES USED FOR HOLDING FOOD STRAINER AND PAN LID. DISCARD USED EGG CRATES WHEN EMPTY OF EGGS. DO NOT RE-USE TO PREVENT CROSS CONTAMINATION. CORRECTED BY DISPOSING OF THE EGG CRATES.
- 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)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- FOOD SPOON IN STANDING WATER. CORRECTED BY REMOVING THE FOOD SPOON FROM THE 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- 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
|
12/03/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING AT 41F (35F OBSERVED).
- 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)
|
08/12/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. THE COOLER HAS BEEN REPAIRED, BUT STILL NOT COMPLIANT. OBSERVED BEAN SPROUTS AT 54F AND COOKED CHICKEN AND EGG ROLLS AT 44F-47F. ALL FOOD WAS TAKEN TO WALK-IN COOLER. OWNER STATED WILL REPAIR AGAIN. DO NOT USE COOLER UNTIL FOOD CAN BE HELD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/25/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE UPRIGHT COOLER: TOFU WAS 55F AND WAS DISCARDED. COOKED CHICKEN BEAN SPROUTS, EGG ROLLS, NOODLES AT 45-49. THE FOOD WAS TAKEN TO THE WALK IN COOLER. CORRECT VIOLATION TODAY. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared 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:
- LARGE CONTAINER OF CREAM CHEESE WITH GROUND VEGETABLES, COOKED EGG ROLLS, COOKED CHICKEN WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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
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06/25/2013 | Routine |
- 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 below raw chicken in walk-in cooler. Store raw meats by final cooking temperature (raw beef should be stored above raw chicken). Handout provided to PIC., Raw beef moved above raw chicken. 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- One bowl of raw meat, one bowl of raw chicken on floor. Store on shelves in 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
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12/03/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Under 3-compartment sink
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Flour on floor underneath 3-compartment sink. 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Chlorine test strips provided
- General violation description:
- 4-302.14 - establishment uses quaternary ammonia. Strips must be provided for sanitizer being used.
|
06/05/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/07/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/20/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor, Under the grill line equipment floor
- Problems:
- With accumulation of debris, Greasy
- Corrections:
- Keep clean., Keep clean.
- Comment:
- FOOD RESIDUE ON FLOOR OF WALK-IN COOLER
- General violation description:
- 6-501.12 - GREASE ON FLOOR UNDER HOOD. CLEAN REGULARLY.
|
11/18/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- mop closet
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR IN MOP CLOSET AND UNDER MAIN COOK LINE.
- 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
- Locations:
- Mop sink
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- DIRTY MOPS LEANING AGAINST WALL. HANG MOPS TO DRY.
- 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.
|
05/06/2010 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- RAGS LAYING ON COUNTER TOP. IMMERSE RAGS IN SANITIZER SOLUTION.
- 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
|
10/09/2009 | Routine Inspection |
- Items:
- Physical facilities
- Locations:
- Ventilation hood system
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING VENTILATION HOOD FILTERS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Locations:
- Ventilation hood system
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING VENTILATION HOOD FILTERS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/30/2009 | Routine Inspection |
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