- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed at time of inspection raw chicken stored above shrimp and beef dumplings. Food shall be stored according to cook temperature to prevent cross contamination of product. Ready to eat food should be stored on top, followed by raw fish, then raw pork/beef, then poultry. Corrected at time of inspection chicken was moved to the bottom shelf. 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
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection observed food stored on the floor under shelf by cook line. Food shall be stored at least 6in off the ground to prevent contamination of product. Corrected at time of inspection food was moved off of floor. Corrected.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection containers of flour, sugar, corn starch without label. Corrected at time of inspection labels provided. Corrected.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection toilet in employee rest room is not flushing correctly. Correct as soon as possible by repairing. A follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/06/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- employee restroom
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline 2 door prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT VEGETABLES ON TOP COLD UNIT TRAY ARE AT 55 DEGREES F. ALL FOODS SHALL BE COLD HELD AT 41 DEGREES F OR LOWER. PLACE ALL VEGETABLES IN LOWER PART OF COOLER OR WALK IN COOLER TO COOL AND PROPERLY COLD HOLD FOOD. CORRECT IMMEDIATELY., CORRECTED-FOOD STORED AND COOLED IN WALK IN COOLER 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Cookline floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE COOKLINE AREA FLOOR UNDERNEATH WOKS IS VERY UNCLEAN. ALL FLOORS SHALL BE KEPT IN A CLEAN STATE. CLEAN KITCHEN FLOORS COMPLETELY EVERY NIGHT-EVEN UNDER EQUIPMENT.
- 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.
- Outside Receptacles
- Items:
- Waste receptacle(s)
- Locations:
- dumpster area
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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07/10/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- The bar hand wash station was blocked with a tray of utensils. Never block the hand wash station at any time. It discourages employees to wash hands. At the time of inspection the utensils were removed and the violation was corrected.
- 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)
- 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:
- Several trays of frozen chicken were placed at room temperature. to processes the chicken bring one tray at a time to avoid temperature abuse. All the trays were moved back to the walk in cooler and one tray was left for cutting. Violation was corrected at the time of inspection.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Noticed soiled wet wiping cloths were stored on counters. Soiled wet wiping cloths breeds bacteria. The bacteria doubles every 15 minutes. As soon as the towel is used store it in a sanitizer bucket.
- 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
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01/22/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE WALK IN COOLER WAS AT 40F AND THE CHICKEN WAS AT 43FT_+ 2 F. THE THERMOSTAT WAS REPLACED AND THE COOLER WAS CHARGED WITH REFRIGERANT. AT THE TIME OF INSPECTION THE OPERATOR REDUCED THE COOLER TEMPERATURE MORE. VIOLATION HAD BEEN 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)
- Critical: Preventing Contamination from
- Comment:
- TWO EMPLOYEES ARE WORKING, ONE TO LOAD DIRTY DISHES AND THE SECOND ONE TO UNLOAD. IF ONE EMPLOYEE WORKS, HE RUNS THREE OR FOUR BATCHES, WASH HANDS AND HANDLE THE CLEAN DISHES. AT THE TIME OF INSPECTION 2 EMPLOYEES WERE LOADING AND UNLOADING THE DISH WASHER. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Drying Mops
- Comment:
- THE WALLS WERE CLEANED AND THE MOP HEADS WERE INVERTED AND THE VIOLATION HAD BEEN CORRECTED.
- 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.
- Warewashing Sinks, Use Limitat
- Comment:
- THE 3 COMPARTMENT SINK IS NOT USED FOR HAND WASHING AND THE OPERATOR IS CONSIDERING TO INSTALL A HAND WASH STATION. EMPLOYEES USE THE HAND WASH STATION. VIOLATION HAD BEEN CORRECTED FOR NOT USING THE 3 COMPARTMENT SINK FOR HAND WASHING.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
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07/31/2013 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND 3 DENTED CANS OF WATER CHEST NUTS, BAMBOO SHOOTS. DISCARD OR RETURN THEM O THE SUPPLIER. AT THE TIME OF INSPECTION THE CANS WERE SEPARATED TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS CORRECTED. THERE MAY BE SOME MICRO OPENINGS DEVELOPED WHEN THE CAN IS DENTED ON THE SEAM AND THE PRODUCT GETS SPOILED BECAUSE OF THE ATMOSPHERIC AIR GOES INSIDE.
- 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:
- THE WALK IN COOLER AIR TEMPERATURE WAS 44F AND THE ALMOND CHICKEN WAS AT 44.5F, AND THE RAW CHICKEN WAS AT 39F AND BREADED CHICKEN WAS AT 45F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE ZONE OF 41F-135F. DISCARD ALL THE FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WE RECOMMEND TO SET THE COOLER AT 37F OR 38F TO COMPENSATE FOR THE FREQUENT OPENING OF THE 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)
- Critical: Preventing Contamination from
- Items:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- EMPLOYEE WITH GLOVES LOADING THE DISH WASHER WITH DIRTY DISHES AND UNLOADING THE CLEAN DISHES WITH THE SAME GLOVES. TO PREVENT CROSS CONTAMINATION, WASH HANDS IN BETWEEN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- THE WALL AT THE SERVICE SINK WAS SOILED BECAUSE OF STORING THE MOP HEADS AGAINST THE WALL. THE MOP HEADS SHOULD BE STORED TO THE BOTTOM INTO THE SERVICE SINK TO PREVENT THE 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.
- Warewashing Sinks, Use Limitat
- Items:
- Warewashing sink
- Problems:
- Used for hand washing/rinsing
- Corrections:
- Use hand sink only for hand washing.
- Comment:
- AS PER THE MANAGER EMPLOYEES ARE USING 3 COMPARTMENT SINK FOR HAND WASHING. TO PREVENT CROSS CONTAMINATION DO NOT USE WARE WASHING SINK FOR HAND WASHING. CONSIDER INSTALLING A HAND WASH STATION IN THE FOOD PREPARATION AREA.,
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
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07/22/2013 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by other
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- There are open cans of food. To prevent rust or bacterial growth, transfer the contents to a safe food container. At the time of inspection the food from several cans were transferred into the food contqiners and the violation was corrected by education.
- 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.
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- Noticed that the employee after using the wire brush to clean the wok, did not rinse the wok . Rinse after washing to get rid of any metal pieces or other contaminants from the wok. The violation was corrected at the time of inspection by education.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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01/10/2013 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- RICE COOLING, HEAPED IN LARGE COLANDER AT 67F, NOODLES TIGHTLY PACKED IN LARGE CONTAINER AT 47F. COOKED CHICKEN 66-69F IN LARGE CONTAINER AND TALL CONTAINERS. SPREAD OUT FOOD IN SHALLOW CONTAINERS TO ALLOW RAPID COOLING. CORRECTED BY TAKING TO FREEZER, SPREAD OUT IN SHALLOW PANS.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Problems:
- Without time control mark, Held past time control mark
- Corrections:
- Provide clear easy to read time marks., Discard.
- Comment:
- 1) BEAN SPROUTS AT 73F, MARKED 11 AM-3 PM EXPIRED WERE DISCARDED. DISCARD BY EXPIRATION TIME. 2) COOKED CHICKEN IN WALK IN COOLER AT 69F THAWED TO OVER 70F AND HELD OUT OF TEMP CONTROL THROUGH LUNCH (UNTIL 2:30 PM), THEN PUT INTO COOLER TO BE USED LATER, WITHOUT TIME CONTROL. TIME MARK PRODUCT TO USE WITHIN 4 HOURS OF COMING OUT OF COOLER OR FREEZER AS DISCUSSED. CORRECTED: WILL USE 1/2 HOUR PORTIONS IN THE FUTURE. IF MORE THAQN 1/2 HOUR PORTION IS USED THE FOOD WILL BE TIME CONTROLLED WITH MARKINGS AND 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.
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07/17/2012 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- rice cooker
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- REPLACE THE FORK AT THE KITCHEN RICE STATION HAVING TAPE ON THE HANDLE TO BE SMOOTH, DURABLE, NON-ABSORBENT TO PREVENT HAND/FOOD CONTAMINATION., CORRECTED BY DISPOSING OF THE FORK.
- 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
- Clean Freq, Nonfood-Contact Su
- Locations:
- Kitchen/ Food Prep Area wait station work area
- Comment:
- THE DOOR INTO THE KITCHEN HAS TAPE ON THE EDGE. THE WAIT STATION SHELF HAS TAPE ON THE EDGE. REMOVE THE TAPE AND PROPERLY REPAIR OR REPLACE THOSE ITEMS TO BE DURABLE, NON-ABSORBENT, EASILY CLEANABLE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- ice machine interior
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED A SMALL AMOUNT OF MOLD LIKE DEBRIS INSIDE THE ICE MACHINE. INCREASE THE CLEANING FREQUENCY TO PREVENT CONTAMINATION.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- ice machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FRAME FOR THE ICE MACHINE DOOR IS BROKEN. REPAIR OR REPLACE TI PREVENT BROKEN PIECES FORM ENTERING THE ICE, AND TO BE EASILY CLEANABLE.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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01/26/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY REPLACING CAN OPENER WITH A NEW CLEAN CAN OPENER.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT / BELOW 41F. 37F FOOD TEMP 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)
|
08/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAS A BUILD UP OF OLD DEBRIS. CLEAN AND MAINTAIN.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED RAW PORK AT 50F AND 55F, AND RAW CHICKEN AT 53F IN THE TOP OF THE PREP COOLER. OBSERVED RAW MEATS AND EGGS AT 48F IN THE BOTTOM OF THE COOLER. OBSERVED FRESH GARLIC IN OIL AT 85F AT THE COOK LINE. *DISPOSE OF THAT FOOD AND HOLD AT OR BELOW 41F. DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED TO HOLED AT 41F OR LESS. THE GARLIC IN OIL WAS DISPOSED OF IMMEDIATELY. THE REST OF NOTED FOOD WAS BEING DISPOSED OF AT TIME OF INSPECTION. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN HANDLES OF EQUIPMENT, ESPECIALLY COOLERS TO PREVENT CROSS CONTAMINATION. CLEAN THE INSIDE OF COOLERS. CLEAN THE SHELVES OF THE WALK IN COOLER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling, Physical facilities/structures floors
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- THE CEILING IS DUSTY. THE FLOOR OF COOK LINE UNDER EQUIPMENT IS NOT CLEAN. 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.
- Cooling methods
- Items:
- Food item(s) cooled, Food item(s) cooled, Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container, Improperly Covered, Improperly Nested on top each other
- Corrections:
- Utilize long, shallow pans., Cool items uncovered on the top shelf of cooler., Do not nest pans.
- Comment:
- 124F RICE AND 70F PASTA OBSERVED IN LARGE PORTIONS IN TIGHTLY COVERED COLANDERS. OBSERVED VARIOUS FOOD COOLING INCLUDING ABOVE PASTA JAMMED TIGHTLY TOGETHER WITH OTHER FOOD ON WALK IN COOLER SHELVES. COOL IN THIN PORTIONS LOOSELY COVERED ON TOP SHELF OF WALK IN COOLER. DO NOT NEST TIGHTLY. ALLOW COLD AIR TO FLOW AROUND THE COOLING FOOD.
- 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
- Food storage
- Items:
- Food item(s) in storage, Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates, Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner., Store at least 6 inches above the floor.
- Comment:
- THE WALK IN COOLER IS DRIPPING CONDENSATE ONTO CONTAINERS OF FOOD IN THE WALK IN COOLER. MOVE FOOD AWAY FROM DRIPPAGE NOW AND REPAIR THE COOLER WITHIN 6 MONTHS., FOOD OBSERVED STORED ON FLOOR OF WALK IN COOLER AND FREEZER. STORE ON SHELVING.
- 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) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- THE BOTTOM OF THE SCREEN DOOR HAS A LARGE GAP. SEAL THE GAP.
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- Kitchen Area
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
07/12/2011 | Routine Inspection |
- Critical:
- Comment:
- ALL TEMPERATURES AT 41F OR BELOW
- 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:
- Comment:
- ALL FOODS LABELED WHERE REQUIRED
- 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: Hot and cold holding
- Comment:
- ALL TEMPERATURES AT 41F OR BELOW
- 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 Food, Date Markin
- Comment:
- ALL FOODS LABELED WHERE REQUIRED
- 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
|
01/25/2011 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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:
- 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:
- ,
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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:
- 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:
- ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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 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:
- ,
- 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
|
01/05/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- ENSURE EMPLOYEES USE LIDDED CUPS WITH STRAWS FOR DRINKS IN FOOD PREP WORK AREAS....2 OPEN DRINKS OBSERVED WITHOUT COVERS AND STRAWS AT FOOD PREP WORK AREAS.....CORRECTED AT TIME OF VISIT BY REMOVING OPEN DRINKS FROM WORK AREA.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE COVERED WASTE RECEPTACLE IN EMPLOYEES BATHROOM
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
07/28/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/26/2010 | Follow-up |
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