| No violation noted during this evaluation. | 02/01/2016 | Follow Up | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before or after taking orders via phone, preparing and cooking food, thawing raw chicken. Discussed with food employee importance of handwashing when changing duties throughout the kitchen and food facility.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Cooked noodles, cooked rice, and raw shell eggs, raw garlic in oil mixture were sitting out on the counter at room temperature. Rice was 39F due to cold environment in the kitchen this time of year.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Potentially hazardous foods shall remain under mechanical refrigeration.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Various foods items (cooked/cooled noodles, dumplings, sweet n' sour chicken) in the walk in cooler and Randell cooler were not date-marked. Owner stated items were made fresh yesterday and properly date-marked them during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Hobart slicer not sanitized after cleaning. Visible food items are present on slicer.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Stainless steel table tops for food prep, food prep sink, and two compartment sink is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Two compartment sinks and warewashing area (handles of dishwasher) are not cleaned on a frequent basis. Food debris and grease are present.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The area surrounding and above fryers and other cooking equipment are in need of cleaning old food debris is present along with grease. Grease build up is present on the ventilation hood and fire suppression system. Walls, floors, and ceilings are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- PUBLIC RESTROOMS - HANDWASHING
Observation: Handwashing facilities are not provided with a handwashing sign reminding employees to wash hands before returning to work.
Correction: Post handwash signs in public restrooms.
|
01/25/2016 | Routine | |
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food prep sink, some NSF metal storage containers, and meat slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE (repeated violation)
Observation: Dial probe thermometer used for checking food temperatures is not readable. The dial part of the thermometer has yellowed.
Correction: Provide thermomters that are easy to read.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: (REPEAT) Non-food contact surfaces of Clean in Place equipment, handwashing sink, refrigeration units and dishwasher are soiled with food/grease and other debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Kitchen floors and walls are greasy/sticky and are beginning to have a build up of dirt and other food debris. Grease and oil are beginning to build up in fire suppression system and appear to be dripping.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
01/14/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw garlic/oil mixture, cut lettuce, and eggs were being held at room temperature. Heat does not currently working in kitchen and food items are kept cold enough, although potentially hazardous foods need to be kept under mechanical refrigeration. Manager stated food items generally sit at room temperature during summer too. Items were moved to Randell Cooler during inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing. Burgers are offered (raw) and some breakfast items with eggs (raw shell eggs).
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations for sanitizing food contact surfaces.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED
Observation: Food prep sink, some NSF metal storage containers, and meat slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water at handwashing sink does not work, only cold water works. Food prep sink should be utilized for handwashing until hot water at handwashing sink gets repaired.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Breadings and other items stored in walk in cooler space (now used for storage) is stored in unlabeled container. Items were labeled during inspection.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Numerous food items are being stored on the floor in the Walk in Freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Restaurant food items are stored and handled in the same areas as personal food items. Some items were uncovered.
Correction: Change methods or procedures to protect foods from contamination.
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Dial probe thermometer used for checking food temperatures is not readable. The dial part of the thermometer has yellowed.
Correction: Provide thermomters that are easy to read.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Food is being stored is plastic grocery bags in the Walk in Freezer and Cooler & some dry food products (breadings) are also being stored in rubbermaid totes. The plastic grocery bags and rubbermaid totes are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: (REPEAT) Non-food contact surfaces of Clean in Place equipment, handwashing sink, refrigeration units and dishwasher are soiled with food/grease and other debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Kitchen floors and walls are greasy/sticky and are beginning to have a build up of dirt and other food debris. Grease and oil are beginning to build up in fire suppression system and appear to be dripping.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
01/06/2015 | Routine | |
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