- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Comment:
- Discontinue storing fried noodles in used fortune cookie boxes. Store noodles in a plastic tub or on a tray as discussed until large plastic tubs are purchased. Fortune cookie boxes are not meant to be reused for direct food storage. Use paper to absorb grease. Corrected today fried noodles transferred to trays. Corrected today.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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03/16/2015 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
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09/12/2014 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Backflow preventer Mop sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WATER LEAKING FROM BENEATH BACKFLOW PREVENTER AT MOP SINK WHEN WATER IS RUNNING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/20/2014 | Routine |
- Intensity
- Items:
- Lighting intensity
- Locations:
- women's restroom
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- INADEQUATE LIGHTING INSIDE THE WOMEN'S RESTROOM.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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09/06/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- OBSERVED HOT WATER AT BATHROOM HAND SINKS. CORRECTED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Other Personal Care Items, Sto
- Comment:
- OBSERVED PERSONAL ITEMS STORED CORRECTLY
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
- Using a Handwashing Sink
- Comment:
- OBSERVED HAND SINK ACCESSIBLE. 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)
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10/01/2012 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED RAW CHICKEN STORED OVER AND NEXT TO RAW BEEF AND RAW PORK IN WALK IN COOLER IN A COUPLE OF LOCATIONS. STORE RAW CHICKEN BELOW RAW PORK AND BEEF. CORRECT IMMEDIATELY. RAW FISH MUST BE STORED ABOVE RAW BEEF AND PORK, AND RAW CHICKEN STORED UNDER RAW PORK AND BEEF. CORRECTED AT TIME OF INSPECTION BY REORGANIZING WALK IN COOLER. CHICKEN IS NOW STORED BELOW RAW PORK AND RAW BEEF. 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED NO HOT WATER IN MEN'S AND WOMAN'S RESTROOM. PROVIDE HOT WATER TO RESTROOM'S HAND SINKS. PLUMBING SYSTEM MUST BE MAINTAINED CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A> EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR. THE FREEZER IS DRAINING WATER INTO BUCKETS IN FREEZER. FREEZER ALSO HAS ICE BUILD UP UNDER CONDENSER. KEEP CLEAN AND FIX LEAK. B FREEZER AT 23 DEGREES. FOOD IS FROZEN SOLID. FREEZERS MUST BE AT 0 TO 10 DEGREES. TURN DOWN FREEZER SO TEMPERATURE IS 0 - 10 DEGREES. C. A DOOR ON THE 3-DOOR PREP COOLER IS BEING HELD CLOSED BY RUBBER BANDS. FIX COOLER DOOR SO THAT IT SELF CLOSES AND TAKE OFF RUBBER BANDS. EQUIPMENT MUST BE MAINTAINED. CORRECT IMMEDIATELY
- 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.
- Other Personal Care Items, Sto
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED COATS, PURSES AND CELL PHONE LOCATED NEXT TO UTENSILS. RELOCATE ALL PERSONAL BELONGINGS BELOW AND AWAY FROM FOOD AND UTENSILS. CORRECT IMMEDIATELY,
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED HAND SINK IN PREP AREA BLOCKED BY UTENSILS AND ALSO HAS UTENSILS IN SINK. HAND WASHING SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES. DO NOT STORE ITEMS IN OR IN FRONT OF HAND SINK. CORRECTED AT TIME OF INSPECTION BY MOVING ALL ITEMS FROM IN FRONT OF AND IN SINK 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)
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09/20/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- GOOD REPAIR AND PROPER ADJUSTMENT. EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR. THE FREEZER IS DRAINING WATER INTO THE FREEZER AND A DOOR ON THE 3-DOOR PREP COOLER IS BEING HELD BY RUBBER BANDS. REPAIR EQUIPMENT WITHIN 30 DAYS OR BY THE NEXT ROUTINE INSPECTION.
- 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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02/10/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- ONE OF THE OLD SCRATCHED BOWLS WAS BEING USED TO STORE FRIED RICE PLEASE DISCONTINUE USE OF THIS BOWL, BOWL WAS DISCARDED AND REPLACED WITH A NEW ONE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen SCOOP(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THREE SPOONS STORED IN TWO BOWLS OF NON MOVING WATER OF WHICH WAS TESTED AT 85 F PLEASE ONLY STORE IN WATER THAT IS 135 F OR HIGHER, IN A DIPPER WELL WITH MOVING WATER OR IN THE FOOD ITSELF WITH HANDLE UPRIGHT OR ON A CLEAN, DRY SURFACE WHICH IS CAPABLE OF BEING CLEANED/SANITIZED
- 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
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07/20/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THREE CANS' INTERIORS CLEAN 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
- Critical: Cooling
- Comment:
- two TRAYS OF CHICKEN IN WALK IN FREEZER ONE IS 116 F AND THE OTHER 91 F IN FIRST PHASE OF COOLING, TWO TRAYS OF CHICKEN IN WALK IN FREEZER IN FIRST PHASE OF COOLING
- 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: Food Contact Surfaces and Uten
- Comment:
- THREE NEW RICE BOWLS IN USE TODAY
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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02/10/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THREE LARGE PLASTIC CANS WITH SAUCE RICE AND FLOUR SOILED ON INTERIORS PLEASE THOROUGHLY CLEAN/SANITIZE AND AIR DRY BETWEEN REFILLS,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- kitchen cooling
- 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:
- TESTED THREETRAYS (ON PORTABLE CART) OF COOKED CHICKEN AT 67 F COOK SAID THAT IS WAS COOKED ABOUT TWO HOURS AGE PLEASE REVIEW METHODS TO GUARANTEE THAT ALL COOKED FOODS ARE 70 F OR LOWER WITHIN TWO HOURS THEN 41 F WITHIN THE NEXT FOUR HOURS AS DISCUSSED FOLLOW STICKER ON WALL OF WALK IN COOLER, ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE REPLACE THREE OF FOUR RICE BOWLS THAT HAVE BECOME DEEPLY SCRATCHED,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- PLEASE CLEAN GUARDS AND PART OF CEILING
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/17/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Cookline
- Comment:
- SANITIZING SOLUTION, USED TO SANITIZE CUTTING BOARDS AT COOK LINE. OBSERVED AT OVER 200 PPM CHLORINE. CHLORINE OVER 100 PPM IS NOT SAFE: PROVIDE CHLORINE AT BETWEEN 50 PPM AND 100 PPM. CORRECTED BY DILUTING TO 100 PPM.
- 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
- Frequency
- Items:
- Pick up frequency for refuse
- Problems:
- Inadequate
- Corrections:
- Increase pick-up frequency.
- Comment:
- THE DUMPSTER IS OVER-FULL AND CANNOT BE CLOSED. INCREASE FREQUENCY OF REMOVAL OR STORAGE CAPACITY TO PREVENT OVER-FILLING.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- HANDLE OF SCOOP OBSERVED IN THE FLOUR. CORRECTED BY STORING HANDLE OUT OF THE FOOD.
- 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
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02/15/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer Condensation Line(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair the leak in the walk-in cooler condensation line. A large ice accumulation is present.
- 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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08/14/2009 | Routine Inspection |
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