| No violation noted during this evaluation. | 01/20/2016 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Egg rolls on the counter are held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Bean sprouts on the counter are held at 69°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC)is not performing the following duties: when, where, and how to properly wash hands
Correction: and how to properly wash, rinse, and sanitize utensils.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: The amount of coolers are not sufficient in capacity to cold hold foods - MULTIPLE foods (pails, boxes, storage containers) are stored on walkin cooler flooring (not enough shelf space) - so much so that it is difficult to walk through cooler.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 21-Aug-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: #10 can opener is visibly soiled with encrusted food debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 31-Jul-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Mold/dirt present on the interior of ice machine.
Correction: Maintain food contact surfaces in a clean condition. Remove ice and clean machine.. Correct By: 31-Jul-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Multiple items in the walkin cooler (and freezer), and prep cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 07-Aug-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Multiple food items (sugar, corn starch, etc) are stored in unlabeled containers.
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: 07-Aug-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Multiple cups/bowls are being used to scoop out food from bulk food storage bins (sides are touching or buried in food item)
Correction: tongs and scoop handles are touching food product in multiple food items - improper storage.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Clean knives are improperly stored in crevice between warewashing drainboard and backsplash and in "slits" cut in bottom of 5-gallon pail.
Correction: Store in-use utensils on a clean, smooth, durable, and easily cleanable surface. Correct By: 14-Aug-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard and insulation foam is used to block the airflow in the vent hood.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION (repeated violation)
Observation: Dishmachine drainboard and 2-comp sinks are fixed in place and not easily movable to allow for cleaning.
Correction: Apply bead of caulk between backsplash and equipment. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Correct By: 14-Aug-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Gaskets on the door of walkin freezer are torn and not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 31-Aug-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The interior of the walkin cooler (near walkin freezer door) has a buildup of frost and ice and is not maintained in good repair.
Correction: Repair equipment to good condition.. Correct By: 31-Aug-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The under counter cooler is leaking water.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP (repeated violation)
Observation: Cutting or piercing part on can opener is dull.
Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts. Correct By: 21-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The can storage rack is soiled with grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of shelving used to store food, equipment and utensils are encrusted with caked food debris and films of grease and dirt.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 14-Aug-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (repeated violation)
Observation: Multiple food containers/lids are encrusted with food
Correction: Clean bins and lids. Correct By: 07-Aug-2015
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT (repeated violation)
Observation: Multiple "clean" cooking pots/sheets/utensils are soiled with food debris and/or stored on shelving that is significantly soiled with food debris/dirt.
Correction: Clean food cooking equipment. Correct By: 31-Jul-2015
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 31-Jul-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The exterior of the fryers
Correction: on top of the warmer/oven
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 31-Jul-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION (repeated violation)
Observation: Plates and cups are is improperly stored (non-inverted) in dining and kitchen areas
Correction: Clean equiment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted. Correct By: 07-Aug-2015
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS (repeated violation)
Observation: Single-use or single-service articles (paper toweling) are being stored on soiled cardboard.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Correct By: 31-Jul-2015
- TOILET FACILITIES - RECEPTACLES - COVERED (repeated violation)
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 14-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Most of the lights above the food buffet line are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 07-Aug-2015
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED (repeated violation)
Observation: There are significant gaps surrounding the back screen door and door frame/flooring which could allow the entrance of insects or rodents.
Correction: Provide new tight fitting screen door. Correct By: 21-Aug-2015
- INTENSITY - LIGHTING (repeated violation)
Observation: Lighting in the walkin cooler is blocked by stacked boxes of food. Light intensity in cooler is insufficient..
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 21-Aug-2015
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: There is evidence of flies in the basement.
Correction: Rountinely inspect facilities for insects and rodents.
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Evidence of mouse droppings in the basement dry storage area.
Correction: Rountinely inspect facilities for insects and rodents. Correct By: 31-Jul-2015
- STORING MAINTENANCE TOOLS (repeated violation)
Observation: Maintenance tools are improperly stored in kitchen and in basement over bulk bags and pails/bins of food.
Correction: Remove maintenance tools from areas that can conatminate food, equipment, linens, single-use or single service articles. Correct By: 14-Aug-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Multiple unecessary items/litter/unused equipment are stored in dry food storage areas of kitchen and basement
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 31-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: Large areas of flooring beneath the cookline and prep line (and other areas within the kitchen) have a significant buildup of food debris and or grease/dirt.
Correction: Clean the flooring. Correct By: 07-Aug-2015
|
08/14/2015 | Re-inspection | |
- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by not using soap.
Correction: Train food employees in proper handwashing techniques.
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands after cracking raw shell eggs - then handling clean stainless steel food storage bins (for ready-to-eat food).
Correction: After handling raw animal foods, employee shall properly wash hands before working with food, clean equipment, utensils, and single-use or single service articles. Food storage bin was placed in dishmachine and employee washed her hands..
- Critical: PACKAGE INTEGRITY (corrected on site)
Observation: There are damaged bags of multiple foods within small storage bins in basement - mouse droppings are prevalent within bins.
Correction: Discard any damaged boxes and food that potentially are contaminated or adulterated. Bins of food were discarded.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat sauces stored under raw chicken within walkin 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.
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY (repeated violation)
Observation: The tray of bakery items in the customer self-service area (buffet line) is not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Correct By: 14-Aug-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Multiple food items in the NSF cooler across from the fryers is cold holding food items between 47-55°F. According to manager, all items (except the cabbage), have not been in this cooler for more than 2 to 3 hours. Cabbage was discarded.
Correction: Do not use this cooler to store potentially hazardous foods until repaired and confirmed by Health Dept. Maintain cold potentially hazardous foods at or below 41°F Correct By: 14-Aug-2015
- Critical: PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED (corrected on site)
Observation: Unclean scoop was placed in bin of sugar.
Correction: Discard food that can not be safely reconditioned or is adulterated. Sugar was discarded.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Sugar scoop was not sanitized after cleaning and placed in sugar bin.
Correction: Clean and sanitize all utensils and equipment before contact with food. Scoop was placed in dishmachine for proper washing/sanitizing. Bin of sugar was discarded.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site) (repeated violation)
Observation: WD-40 is stored on top of dishmachine.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Multiple bottles of prescription drugs and cold tablets stored on shelving above food prep area - 2 locations.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC)is not performing the following duties: when, where, and how to properly wash hands
Correction: and how to properly wash, rinse, and sanitize utensils.
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee observed washing hands in sink full of food debris and dirty dishes.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Employee instructed to wash hands in handwash sink.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for chicken. Large bins of chicken observed improperly cooling on counter (temp at 76F).
Correction: Chicken had been out approximately 1 hr according to owner - chicken placed in walkin cooler. Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The amount of coolers are not sufficient in capacity to cold hold foods - MULTIPLE foods (pails, boxes, storage containers) are stored on walkin cooler flooring (not enough shelf space) - so much so that it is difficult to walk through cooler.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 21-Aug-2015
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS (corrected on site)
Observation: Food thermometer not calibrated properly.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- FOOD CONTACT SURFACES - SOILED
Observation: #10 can opener is visibly soiled with encrusted food debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 31-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Mold/dirt present on the interior of ice machine.
Correction: Maintain food contact surfaces in a clean condition. Remove ice and clean machine.. Correct By: 31-Jul-2015
- EATING, DRINKING, OR USING TOBACCO (corrected on site) (repeated violation)
Observation: Employee was observed drinking coffee in kitchen above open food prep table..
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Correct By: 31-Jul-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Multiple items in the walkin cooler (and freezer), and prep cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 07-Aug-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Multiple food items (sugar, corn starch, etc) are stored in unlabeled containers.
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: 07-Aug-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Multiple cups/bowls are being used to scoop out food from bulk food storage bins (sides are touching or buried in food item)
Correction: tongs and scoop handles are touching food product in multiple food items - improper storage.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Clean knives are improperly stored in crevice between warewashing drainboard and backsplash and in "slits" cut in bottom of 5-gallon pail.
Correction: Store in-use utensils on a clean, smooth, durable, and easily cleanable surface. Correct By: 14-Aug-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counters and on lids of buckets.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 31-Jul-2015
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (corrected on site)
Observation: Wiping cloth solution is dirty, soiled with food.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Multiple food items are stored on the floor of the walkin coolers and basement
Correction: Store all food items 6 inches above the floor. Correct By: 03-Aug-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: Aluminum foil used on shelves is not smooth, durable or easily cleanable.
Correction: Remove aluminum foil. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Correct By: 07-Aug-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Bev-Air reach-in cooler in dining area is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 07-Aug-2015
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: Dishmachine drainboard and 2-comp sinks are fixed in place and not easily movable to allow for cleaning.
Correction: Apply bead of caulk between backsplash and equipment. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning. Correct By: 14-Aug-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Gaskets on the door of walkin freezer are torn and not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 31-Aug-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The interior of the walkin cooler (near walkin freezer door) has a buildup of frost and ice and is not maintained in good repair.
Correction: Repair equipment to good condition.. Correct By: 31-Aug-2015
- EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP
Observation: Cutting or piercing part on can opener is dull.
Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts. Correct By: 21-Aug-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (corrected on site)
Observation: Multiple cutting boards are cracked, chipped or excessively scored.
Correction: Cutting boards discarded.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of shelving used to store food, equipment and utensils are encrusted with caked food debris and films of grease and dirt.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 14-Aug-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY
Observation: Multiple food containers/lids are encrusted with food
Correction: Clean bins and lids. Correct By: 07-Aug-2015
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT
Observation: Multiple "clean" cooking pots/sheets/utensils are soiled with food debris and/or stored on shelving that is significantly soiled with food debris/dirt.
Correction: Clean food cooking equipment. Correct By: 31-Jul-2015
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 31-Jul-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The exterior of the fryers
Correction: on top of the warmer/oven
- WAREWASHING - WET CLEANING (corrected on site)
Observation: Observed 2 different employees just rinsing soiled utensils, or simply dipping soiled utensils in sink of soiled sanitizer soln- not using soap/washing, (properly rinsing) or sanitizing.
Correction: Utensils shall be effectively washed to remove or loosen soil by application of detergents, abrasive cleaners, brushes, hot water or high pressure sprays. Manual warewashing must include 3 seperate sinks/tubs for washing, rinsing, and sanitizing.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 31-Jul-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION
Observation: Plates and cups are is improperly stored (non-inverted) in dining and kitchen areas
Correction: Clean equiment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted. Correct By: 07-Aug-2015
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles (paper toweling) are being stored on soiled cardboard.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Correct By: 31-Jul-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 14-Aug-2015
- WALLS AND CEILINGS, ATTACHMENTS
Observation: The ceiling, walls (and flooring) of the walkin cooler soiled - food debris on floor.
Correction: Clean ceiling, walls, and flooring. Correct By: 14-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Most of the lights above the food buffet line are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 07-Aug-2015
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED (corrected on site) (repeated violation)
Observation: The insect control device (flypaper with multiple flys) is located over food prep area..
Correction: Remove or relocate this device so that it is not over any food prep area.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There are significant gaps surrounding the back screen door and door frame/flooring which could allow the entrance of insects or rodents.
Correction: Provide new tight fitting screen door. Correct By: 21-Aug-2015
- INTENSITY - LIGHTING
Observation: Lighting in the walkin cooler is blocked by stacked boxes of food. Light intensity in cooler is insufficient..
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 21-Aug-2015
- USING DRESSING ROOMS AND LOCKERS (corrected on site)
Observation: Soiled employee knit hats are being stored above prep area.
Correction: Hats were removed from prep area during inspection.
- CONTROLLING PESTS - INSPECTING PREMISE (repeated violation)
Observation: Evidence of mouse droppings in small food storage containers in basement..
Correction: Rountinely inspect facilities for insects and rodents. Correct By: 31-Jul-2015
- STORING MAINTENANCE TOOLS
Observation: Maintenance tools are improperly stored in kitchen and in basement over bulk bags and pails/bins of food.
Correction: Remove maintenance tools from areas that can conatminate food, equipment, linens, single-use or single service articles. Correct By: 14-Aug-2015
|
07/31/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands before putting on a new pair of gloves for working with food.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Discussed with owner.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat carrots stored under raw shrimp 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. Shrimp was moved during inspection.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Dishwasher was observed to be wearing the same pair of gloves to wash dirty dishes and then handle clean dishes. loves are not discarded between
Correction: The same pair of gloves must not be used to handle dirty dishes and clean dishes. Discussed with staff.
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: A tray of bakery items in the customer self-service area is not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Items were discarded due to unsafe temperature. Disccused placing these foods under exsting salad bar shield.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Numerous food items in at the buffet were being hot held at 98-127°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Discussed with owner that these foods are placed out on the buffet between 11 and 2 pm, and refreshed when supply runs low. These foods were not discarded and the staff will develop a time as a public health control plan.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sweet and sour chicken, general tso's chicken, pork dumplings, shell eggs, and melon were being cold held at room temperature. Pastry puffs at salad bar were stored at room temp, packaged in walk-in cooler states they must be refrigerated. Temperatures listed in seperate tab.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All foods had been out less than 2 hours. Most of the food was immediatly placed into cooler at beginning of inspection except for melon and puffs which were discarded. All foods must be kept cold in a cooler or on ice.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Slicer used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours. Last used yesterday.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Staff did not understand how to remove blade guard and other parts of slicer to be cleaned, there was a build-up of food material in these parts. The slicer was taken apart and washed and santized. Some parts through the dishwasher others CIP.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Lighter and lighter fluid stored on shelf above prep cooler and with clean equipment.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Items moved during inspection.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be used to fill up hot water for cleaning 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.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee was observed eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: A few foods in the walk-in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Knives stored in unclean location between two shelves.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Some foods are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Ketchup and other sauces are stored inside aluminum cans.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Many tongs have rubber coatings that are chipped or broken off.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Residential Food processor is not ANSI certified or approved by the department. The sliding glass door cooler is also beind used to store unpackaged foods.
Correction: Unapproved equipment shall be removed from food service. Store only packaged goods in this cooler.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The bottom parts of the wok, the top of the salamander grill, are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The spray wand for the scrape sink is broken and repaired with some string and is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located above cold foods at the salad barare not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: The insect control device is located over prep tables. (fly paper)
Correction: Remove or relocate this device so that it is not over any food prep area.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The metal door jam in for the back door is deteriorated and makes a direct connection outside.
Correction: This hole should be repaired.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Mouse droppings were observed in the basement on some dry storage shelves.
Correction: Rountinely inspect facilities for insects and rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The basement floors and shelves where flour is stored has a build up of flour and other dry goods, the areas on the edges of the kitchen, floors underneath equipment, and walls behind equipment have a buildup if food debri
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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12/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mings Garden, 113 W Lake St, Lake Mills, WI 53551 »