- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Do not use previously used egg boxes to hold fried noodles. Cardboard boxes are not meant to be reused for food contact surfaces. Fried noodles removed today and placed in a plastic tub. Corrected today.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Cooks must wear hair restraints, cooks were working with hair uncovered today, correct by next inspection.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- There are many areas throughout that need to be cleaned: -the backsplash of the wok line has an accumulation of food debris -the cart with the spices has food accumulated on the shelves -the reach in coolers are soiled around the individual food holding tubs as well as the front of the doors and interior shelves -the shelves in the dry storage room -the prep table around the corner from the cookline has accumulated food debris -the hot well table has an accumulation of food debris around the wells -the floor under the mixer has an accumulation of food debris -the floors throughout are soiled -the outside of the restroom doors are soiled Increase cleaning frequency of these areas, recheck next inspection, within 6 months.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- The back door has a hole in the right bottom corner and a gap along the right side, repair by next inspection to prevent pest entry, recheck within 6 months, next routine.
- 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
|
04/13/2015 | Routine |
- Critical: Preventing Contamination from
- Comment:
- FOOD EMPLOYEES WERE OBSERVED WEARING GLOVES WHILE HANDLING READY-TO-EAT FOODS LIKE COOKED SHRIMP AND EGG ROLLS. 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
|
11/05/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD CRUSTED ON THE CAN OPENER. UTENSILS THAT CONTACT FOOD SHALL BE CLEANED TO SIGHT AND TOUCH. PIC CLEANED CAN OPENER AT INSPECTION. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASHING SINK NEAR FRYERS INN THE KITCHEN. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASHING SINK. PIC PROVIDED PAPER TOWELS DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED RAW SHRIMP AT 44 *F AT THE BOTTOM OF COOLER DOOR ACROSS FROM THE HOT HOLDING TABLE IN THE KITCHEN. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD(PHF) SHALL BE HELD AT 41*F OR LESS FOR COLD HOLDING. DURING INSPECTION SHRIMP WAS PLACED IN ICE BATH TO COOL DOWN TO 41*F. 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
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED FOOD EMPLOYEE TOUCHING COOKED CHICKEN WITH BARE HANDS. FOOD EMPLOYEES MAY NOT CONTACT READY TO EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS TONGS, DELI TISSUE, AND SINGLE-USE GLOVES. USE GLOVES AND AVOID BARE HAND CONTACT WHEN HANDLING READY-TO-EAT FOOD. SINCE THERE ARE NO GLOVES AVAILABLE USE TONGS. FOLLOW UP WITHIN 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED DOORS AND DOOR HANDLES ON ALL COOLERS. PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY. CLEAN COOLER SURFACES. VERIFY CORRECTION AT NEXT 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED COOK NOT WEARING HAIR RESTRAINTS WHILE COOKING. HAIR RESTRAINTS SUCH AS A HAT OR HAIR-NET SHALL BE WORN TO AVOID HAIR FROM CONTACTING THE FOOD. WEAR HAT OR HAIR NET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGNS IN BOTH THE MEN'S AND WOMEN'S BATHROOM. A SIGN SHALL BE POSTED NEAR HAND WASHING SINKS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
10/27/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED CHLORINE SANITIZING AT 50 PPM ON DISH WASH MACHINE. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
05/05/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SANITIZING SOLUTION AT 10 PPM ON DISH WASH MACHINE. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50 PPM TO 100 PPM. UNTIL DISH WASH MACHINE IS FIXED USE 3 COMPARTMENT SINK FOR SANITIZING. FOLLOW UP WITHIN 10 DAYS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED BROKEN LIDS THAT DON'T ALLOW FULL COVERAGE OF TRASH. DUMPSTER MUST BE FITTED WITH TIGHT FITTING LIDS. REPAIR LID. VERIFY AT NEXT INSPECTION.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGNS IN THE MEN'S AND WOMEN'S BATHROOMS. AT EACH HAND WASHING SINK THERE SHALL BE A SIGN REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE. PERSON-IN-CHARGE PROVIDED SIGNS DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED COOLER DOORS AND GREASE ACCUMULATION ON OUTSIDE OF THE FRYERS. NON-FOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL ACCUMULATION. CLEAN ALL SURFACES. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/25/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR UNDER EQUIPMENT, ALONG WALLS AND IN DRY STORAGE ROOM.
- 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- REINSTALL MISSING COVING IN KITCHEN. SEE UNDER THE TREE COMPARTMENT SINK AND UNDER DISH MACHINE.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN LOWER SHELVES OF ALL PREPARATION TABLES, SLIDING DOOR COOLER RAILS AND TOP EDGE OF FLIP TOP 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- SEE SIDE DOOR OF KITCHEN.
- 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 in water With inadequate flow to remove particles
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- FIVE GALLON BUCKET OF SHRIMP IN BASIN OF THREE COMPARTMENT SINK IN STANDING WATER. , WATER WAS TURNED ON. USE THIS PRACTICE TO THAW ITEMS IN FUTURE
- 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) 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
|
10/17/2013 | Routine |
- Critical: Temperature Measuring Devices
- Comment:
- CORRECTION MADE: Observed a stab type food thermometer with a numerical readout scaled in increments no greater than 2�F for a range of intended use 0*F-220*F.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/17/2012 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Thermometer(s) Food
- Locations:
- Employee(s) food prep area
- Problems:
- Constructed with glass Stems Without being encased in a shatterproof coating
- Corrections:
- Discontinue use.
- Comment:
- Observed a glass stem thermometer in use in the kitchen
- General violation description:
- 4-201.12 - remove from use. CORRECTION MADE: Observed the owner remove the glass stem thermometer from use in the kitchen and place in his car to take home.
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Provide a stab type food thermometer with a numerical readout scaled in increments no greater than 2�F for a range of intended use 0*F-220*F. ,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cutting board(s) food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed three in use wet wiping cloths stored @ zero ppm sanitizer solution. Completely submerge wiping cloths in 50 ppm - 100 ppm chlorine solution in between uses. Correction Made: Observed wiping cloths fully submerged in a mild sanitizer solution equal to 1 "cap" chlorine bleach with 1 "gallon" water ~ 100 ppm in between use.
- 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
|
10/03/2012 | Routine |
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: Observed a food employee(s) performing good hygienic hand washing
- General violation description:
- 2-301.12 - lathering wet hands with cleanser for 10 to 15 seconds, rinsing hands under warm water totaling 20 second. Drying hands with paper toweling also used to turn off the faucet.
- Cleaning, Frequency/Restrictio
- Comment:
- i.) CORRECTION MADE: Observed clean to sight and touch the light switch panels through out the kitchen, the dry storage rooms and in the employee restroom. ii.) CORRECTION MADE: Observed the floor clean and free from food and debris under the kitchen 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.
- Closing Toilet Room Doors
- Comment:
- CORRECTION MADE: Observed the employee restroom door kept closed during operating hours.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Covering receptacles
- Comment:
- CORRECTION MADE: Observed the lid closed to the outside dumpster.
- 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
- Drying mops
- Comment:
- CORRECTION MADE: Observed the wet mop head hung to air 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.
- Duties of Person in Charge
- Comment:
- ii.) CORRECTION MADE: Following instruction, observed the present employee(s) are aware of the names of the big 5, the five illness symptoms, their associated restrictions and the means to remove the restrictions.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Good Repair and Proper Adjustm
- Comment:
- CORRECTION MADE: Observed a working light in the walk-in freezer.
- 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.
- Hair Restraint Effectiveness
- Comment:
- CORRECTION MADE: Observed the food employees with effective hair restraint each wearing a full cover hat.
- 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
- Handwashing Signage
- Comment:
- CORRECTION MADE: Observed employee hand wash signs posted at each hand wash location.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Toilet Room Receptacle, Covere
- Comment:
- CORRECTION MADE: Observed a covered waste basket in the employee restroom.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Unnecessary Items and Litter
- Comment:
- CORRECTION MADE: Observed the rear kitchen floor clean and free from the previous accumulation of cardboard boxes.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
04/05/2012 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- 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(s) performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Instruction food employee(s) to practice hygienic hand washing
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- i.) Observed blacken dried food soil residue build-up on light switch panels in through out the kitchen, the dry storage rooms and employee restroom
- General violation description:
- 6-501.12 - thoroughly clean with increase frequency to preclude future gross build-up. ii.) Observed the accumulation of dried food and food related articles found under the kitchen equipment
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Observed employee restroom door propped open
- General violation description:
- 6-501.19 - keep closed during operating hours.,
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- outside the dumpster
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed outside dumpster overly full and prevent the lid from closing
- General violation description:
- 5-501.113 - keep the dumpster lid closed, if necessary by increasing frequency of trash pick-up.,
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in utility sink
- General violation description:
- 6-501.16 - hang or drape wet mop to reduce bacterial growth by increasing air flow and quicken drying time.,
- 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:
- i.) Observed the employees present not fully knowledgeable of the minimum internal temperatures requirements
- General violation description:
- 2-103.11 - held for at least 15 seconds, to DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed the stab type food thermometer reading 0*F rather than 32*F in an ice & water bath
- General violation description:
- 4-502.11 - calibrate accordingly. Correction Made: Observed stab type food thermometer calibrated in ice and water bath to read 32*F.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed no light in the walk-in freezer
- General violation description:
- 4-501.11 - replace light bulb with new.,
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Employee(s) food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed one of three food employee without effective hair restraint
- General violation description:
- 2-402.11 - have food employees wear a hat or a hair net.,
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no employee hand wash signs at the hand wash sinks located in the employee and public rest rooms
- General violation description:
- 6-301.14 - post employee hand wash signs at all hand wash locations. ,
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no lid on the employee restroom waste basket
- General violation description:
- 5-501.17 - provide covered waste basket for disposal of sanitary napkins.,
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Locations:
- back kitchen area floor
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed excessive flatten cardboard boxes accumulating on the floor through out the rear kitchen
- General violation description:
- 6-501.114 - stack in designated area for later disposal.,
|
03/06/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/26/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed heavy build-up of food soil on can opener holder and all the cooking equipment. Food contact equipment must be kept clean. Clean these items on a daily basis. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Observed cook not knowing what the minimum required temperature for cooked chicken is. He said he does not use a thermometer to check the cook-off temperatures. Employees must demonstrate knowledge. I have provided a Safe Food Guid in Chinese for the cook to read and understand. Have the certified food manager train all food handlers on temperature requirements for potentially hazardous foods.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed temperature for beef and chicken in food prep cooler at 45 degrees F. The cooler thermometer was registering 50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Discard food items after 4 hours in the temperature danger zone of 41-135 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: Separation, Packaging, & Segre
- 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 raw shell eggs stored on top of cabbages in the walk-in cooler. Cross-contamination must be avoided. Store raw eggs below or away from produce or ready-to-eat foods.
- 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
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaking drain pipe under the kitchen handsink. Plumbing must be maintained. Repair or replace the drain pipe.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed cardboard shelf liners in the dry storage room. Remove cardboard and provide approved shelf liners.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled door tracks in the True display cooler and soiled exterior doors on the food prep cooler. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters in the exhaust hood above the cookline. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled walls, floor and light switches in the kitchen, employee restroom and dry storage room. Clean these areas to sight and touch on a weekly basis.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the kitchen and employee restroom handsinks.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the employee restroom handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Pressure
- Items:
- Water under pressure
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water pressure to meet demand of use.
- Comment:
- Provide increased water pressure for the mop sink.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Store items out of the mop sink. Keep the mop sink accessible.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
08/16/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE BOWLS USED TO SERVE FRIED NOODLES TO EACH TABLE ARE NOT CLEANED AFTER EVERY USE. FOOD=CONTACT SURFACES MUST BE CLEANED AFTER CONTAMINATION. ONCE A BOWL OR ANY ITEM IS LEFT AT A CUSTOMER'S TABLE, IT MUST BE WASHED, RINSED, AND SANITIZED BEFORE IT CAN BE USED AT ANOTHER CUSTOMER'S TABLE. WASH THE FRIED NOODLE BOWLS NOW AND AFTER EVERY USE. CORRECTED DURING INSPECTION BY PLACING ALL OF THE FRIED NOODLE BOWLS INTO THE DISH MACHINE. THE MANAGER STATES THAT THEY WILL BE CLEANED AFTER EVERY USE.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- 1. A NEW SHELF MADE OF BARE WOOD HAS BEEN INSTALLED AT THE WOK LINE 2. A PLATFORM OF BARE WOOD IS USED BENEATH THE BREAD WARMER SURFACES IN THE FACILITY MUST BE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT. SEAL THE BARE WOOD OR REPLACE WITH AN APPROVED MATERIAL SUCH AS STAINLESS STEEL.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- 1. ICE SCOOP STORED IN ICE BIN WITH HANDLE CONTACTING THE ICE 2. RICE SCOOP STORED IN STANDING WATER AT ROOM TEMPERATURE SCOOPS FOR FOOD MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. SCOOPS MUST BE STORED IN A DIPPER WELL WITH RUNNING WATER OR IN A CLEAN, DRY LOCATION AND CLEANED AT LEAST ONCE EVERY 4 HOURS WHEN USED CONTINUOUSLY. STORE ICE SCOOP WITH HANDLE EXTENDING OUT OF THE ICE. STORE RICE SCOOP IN CLEAN, DRY LOCATION AND CLEAN AT LEAST ONCE EVERY 4 HOURS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- EMPLOYEE OBSERVED WASHING HANDS AT THE 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS IN THE DESIGNATED HAND WASH SINKS ONLY. TRAIN EMPLOYEES TO WASH HANDS IN THE DESIGNATED HAND WASH SINKS.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
11/15/2010 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEE STATES THAT THE MOP WATER IS DUMPED OUTSIDE THE BACK DOOR. SEWAGE WATER MUST BE DISPOSED OF IN THE MOP SINK AND CAN NEVER BE DUMPED IN THE PARKING LOT OR STORM DRAIN. DISCONTINUE DUMPING MOP WATER OUTSIDE. UTILIZE MOP SINK TO DUMP MOP WATER. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH MANAGER. EMPLOYEES INSTRUCTED TO DUMP MOP WATER INTO THE MOP SINK WHICH IS DIRECTLY ACROSS FROM THE BACK DOOR.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN BLACK ACCUMULATION OF FOOD DEBRIS ON THE CAN OPENER BLADE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN CAN OPENER BLADE NOW AND KEEP CLEAN. CORRECTED DURING INSPECTION BY CLEANING CAN OPENER BLADE AND SANITIZING IN THE DISH MACHINE.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- Dry Storage room
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL DENTED FOOD CANS IN THE DRY STORAGE AREA. DENTED CANS MUST BE DISCARDED TO PREVENT POSSIBLE CONTAMINATION. DISCARD DENTED CANS. CORRECTED BY MOVING THE DENTED CANS TO A SEPARATE AREA TO BE RETURNED TO THE DISTRIBUTOR.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- IN THE WALK-IN COOLER OBSERVED RAW CHICKEN STORED OVER RAW PORK AND RAW BEEF. TO PREVENT CROSS-CONTAMINATION RAW MEATS MUST BE STORED ACCORDING TO MINIMUM REQUIRED COOKING TEMPERATURE. REARRANGE MEATS WITH CHICKEN STORED BELOW AND AWAY FROM PORK AND BEEF. CORRECTED DURING INSPECTION BY MOVING CHICKEN TO THE BOTTOM SHELF BELOW THE PORK AND CHICKEN.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE FOLLOWING NON-FOOD CONTACT SURFACES OF EQUIPMENT: 1. THE MICROWAVE CART. 2. THE COOK LINE FOOD CART. 3. THE MIXER STAND. 4. THE RANGE TOP 5. ALL OF THE WATER FAUCETS ON THE WOK LINE NON-FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED AREAS NOW AND AS OFTEN AS NECESSARY TO PREVENT THE ACCUMULATION OF SOIL.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- women's restroom men's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST SIGNS REMINDING EMPLOYEES TO WASH HANDS IN BOTH RESTROOMS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Outside
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DEBRIS, WOOD, LANDSCAPING WASTE SUCH AS TREE BRANCHES AROUND THE DUMPSTER AND BEHIND THE BUILDING. THE AREA SURROUNDING THE DUMPSTER AND THE BUILDING MUST BE KEPT CLEAN TO ELIMINATE PEST HARBORAGE CONDITIONS. CLEAN DEBRIS/TRASH FROM AROUND DUMPSTER AND BUILDING.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED MANY WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT KITCHEN. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. PLACE WET WIPING CLOTHS IN THE PROVIDED SANITIZER BUCKETS AFTER EACH USE.
- 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
|
05/13/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BEAN SPROUTS AND COOKED CHICKEN OBSERVED OUT AT ROOM TEMPERATURE. PERSON IN CHARGE STATES THAT THE CHICKEN AND SPROUTS WILL BE USED TO MAKE EGG ROLLS LATER IN THE DAY. COLD FOOD ITEMS MUST BE HELD AT 41 F OR BELOW. PUT SPROUTS AND CHICKEN INTO THE COOLER UNTIL READY TO USE. CORRECTED DURING INSPECTION BY PLACING THE SPROUTS AND CHICKEN INTO THE WALK-IN 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS UPON RETURNING TO KITCHEN AND WORKING WITH FOOD AFTER EATING LUNCH IN THE DINING ROOM. EMPLOYEE DID NOT WASH HANDS AFTER TOUCHING FACE AND MOUTH AND BEFORE WORKING WITH FOOD. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS AND BEFORE HANDLING FOOD. EMPLOYEE INSTRUCTED TO WASH HANDS. EMPLOYEE STATES SHE UNDERSTANDS NOW TO WASH HANDS AFTER DOING OTHER TASKS.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS FOR THE KITCHEN LIGHTS.
- 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
- Miscellaneous Sources
- Items:
- Food
- Locations:
- 3-compartment sink(s)
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- RAW BEAN SPROUTS OBSERVED IN ALL 3 COMPARTMENTS OF THE 3 COMPARTMENT SINK. DO NOT CONDUCT FOOD PREP IN THE WASH COMPARTMENT OF THE SINK THAT IS DIRECTLY CONNECTED TO THE GREASE TRAP.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- MANY WIPING CLOTHS STORED ON COUNTERS. STORE IN BLEACH WATER BETWEEN EACH USE.
- 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
|
11/17/2009 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed employee handling cooked chicken and lettuce with bare hands while placing in carry-out container. Employees must use utensils or gloved hands when handling ready-to-eat foods. CORRECTED during inspection. Employee was told to use the tongs provided when placing food on plates or in carry-out containers. This employee is not the regular cook.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water No dipper well
- Corrections:
- Store as stated above.
- Comment:
- To prevent the growth of illness causing bacteria, do not store scoops in standing water at room temperature. Store scoops in clean, dry area and wash at least once every 4 hours.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Keep the towels in the sanitizer solution between each use.
- 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
|
05/27/2009 | Routine Inspection |
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