| No violation noted during this evaluation. | 12/10/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat cut up vegetables stored under raw shrimp in walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 09-Dec-2015
- Critical: COOLING
Observation: Egg rolls out on counter cooling at 92°F after 1 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Place in walk-in refrigerator to cool quickly. Correct By: 09-Dec-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for egg rolls-left out to cool at room temperature and covered in walk-in.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 09-Dec-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked by breading and delivery during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 09-Dec-2015
- THAWING
Observation: Sliced beef placed in pre-wash sink to thaw.
Correction: Only thaw foods in walk-in cooler. Correct By: 09-Dec-2015
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12/09/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: Found raw shell eggs over ready-to-eat foods such as carrots and cabbage in the walk in cooler. Note: Much better organization noted this date. Eggs were relocated during inspection. Monitor organization.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 23-Jun-2015 Correct By: 24-Jun-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The found covered cooked chicken cold holding in the walk in at 68°F. Walk in was in defrost at time of inspection with an ambient of 45. Note: Technician onsite during inspection and system was verified to be in defrost. Defrost was changed to 10am and 4pm. ambient at fan found at 39 by the end of the inspection. Chicken was uncovered.
Correction: Maintain cold potentially hazardous foods at or below 41°F Never store potentially hazardous foods at room temp. Do not store food covered until <41F
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Again found wiping cloth used for wiping counters stored on counter with no sanitizer residual. Both sani buckets found without sanitizer residual. Note: wiping cloth bucket remixed and cloths put in sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 23-Jun-2015 Correct By: 24-Jun-2015
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06/24/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods including snow peas, ham and cooked meats stored under raw chicken in the walk in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 23-Jun-2015
- Critical: COOLING
Observation: Found in cooked chicken on the counter at 108°F after about 2 hours. Person in charge indicated that the chicken was too hot to put in the cooler and had to be kept out until it is cold. Cooling at room temperature is not approved. Cooked items must be cooled under refrigeration or with an ice bath. Note: moved to walk in
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 23-Jun-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: The following items found cold held at greater than 41°F
Correction: bulk ham 43F and bulk fried chicken at 43F in the walk-in (ambient 49F). Items found held at room temperature at the beginning of the inspection including noodles at 48F and ri e at 83F Note: relocated to walk in and make table, uncovered to cool. Refrigeration technician began working on the walk in cooler before the end of the inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No foods in the walk in were found with date marks.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 23-Jun-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Foods including sauces and vegetables found stored in open cans and cut off plastic single use containers. Noted cut vegetable stored covered with dry cloths.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Do not re-use single use containers or cover food with an absorbant cover. Correct By: 23-Jun-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter with no sanitizer residual. Both sani buckets found without sanitizer residual.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 23-Jun-2015
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06/23/2015 | Routine | |
| No violation noted during this evaluation. | 10/07/2014 | Re-inspection | |
- Critical: COOLING (corrected on site)
Observation: Cooked rice in pail on floor is not cooling properly and is at 50 °F after 24 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 22-Sep-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked chicken stored on top of prep table at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 22-Sep-2014
- Critical: PLUMBING - APPROVED SYSTEM
Observation: The plumbing system is not properly designed, constructed or installed. The discharge pipe on the grease trap is not plumbed correctly.
Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. Referral made to the department of safety and professional services for follow up. Correct By: 13-Oct-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked by containers of oil.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing a new handwash sink will be evaluated and if needed sanitarian will require a second handwash sink that is located on or near the grill line. Correct By: 20-Oct-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Flour, sugar, and MSG is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 29-Sep-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: In the walk-in, kitchen, and storage areas foodis stored on the floor or on unapproved shelving.
Correction: Store all food items 6 inches above the floor on approved shelving that is smooth, non-absorbent, and easily cleanable. Correct By: 13-Oct-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cupboards are soiled with soda syrup.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 13-Oct-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The ceiling tiles in kitchen have smoke build up.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Clean the ceiling tiles thoroughly and maintain. Correct By: 13-Oct-2014
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09/23/2014 | Pre-inspection | |
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