This was a routine inspection. No critical violation was noted during this inspection. Food contact surfaces were observed to be visibly cleaned. However, the certified food manager was advised to provide racks or shelves for storing single service items or food supplies above the floor to prevent contamination.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used as racks to elevate food supplies above the floor inside the walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of Carryout paper food containers(single service) were observed stored on the floor in the dry stareage area.
Correction: Boxes , bags, or containers of single service articles are to be stored at least 6 inches off the floor to protect them from contamination.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Door located at the back entrance to the kitchen was kept opened for ventilation but the opening was not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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02/08/2016 | Routine | |
This was a Risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. No critical violations were observed during this visit. The chlorine concentration at the sanitizing sink was noted to acceptable at, 50 ppm.
No violation noted during this evaluation. | 08/05/2015 | Risk Factor | |
- Utensils in Good Repair / Discard
Observation: The handle on the rice cooker was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: This handle was observed made out of cloth.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. replace the broken or missing handle with one that can be easily cleaned and sanitized.
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04/24/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly to prevent contamination. (Food containers were covered during the inspection).
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: salt, sugar, and other spices
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.(each container was properly labeled).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. after each use, soak the wet wiping towels in the sanitizing solution. Do not leave the towels on tables or counters.
- Wiping Cloths/Laundered
Observation: Wiping cloths were observed to be soiled and in need of cleaning.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be laundered daily. Towels or cloths that can no longer be cleaned should be discarded to prevent contaminating food contact surfaces.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food bags and containers were noted stored on the floor directly inside the walk-in freezer, walk-in refrigerator, and dry storage areas.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used as racks for the storage of food supplies throughout.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Utensils in Good Repair / Discard
Observation: The handle on the rice cooker was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: This handle was observed made out of cloth.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. replace the broken or missing handle with one that can be easily cleaned and sanitized.
- Single-Service and Single-Use Articles / No Reuse
Observation: Single-service containers were observed reused for the storage of other foods after the original food has been used.
Correction: Single-service items may not be reused. Replace the cans from canned food with regular food containers that can be proper washed rinsed and sanitized.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The interior surfaces of the each-in coolers are in need of cleaning .
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerators more often.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity/interior of the microwave oven is observed soiled and is in need of cleaning.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Grease build-up was noted in the deep fryer compartments. The exterior surfaces of food containers and tubs in the dry storage areas, surfaces of the shelves under prep tables were noted to have debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Back door and front door were kept open for ventilation and not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Burned out light bulb was noted under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace the burned out light bulb.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stationary equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under the refrigerators and freezers, under cooking equipment, and under the shelves in the dry storage area daily to prevent unsanitary conditions. also clean under the 3-compartment sink and the exterior surfaces of the grease trap
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04/07/2015 | Routine | |
| No violation noted during this evaluation. | 12/17/2014 | Complaint | |
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site) (repeated violation)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED ONE SET OF TONGS FOR RAW BEEF, RAW CHICKEN, RAW SHRIMP AND COOKED SHRIMP FOR 2DR PREP TOP.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. CFM PROVIDED TONGS SEPARATE TONGS FOR EACH FOOD ITEM.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED METAL SURFACES OF PREP TABLE ACROSS COOKLINE TO HAVE ACCUMULATION OF FOOD DEBRI AND NOT CLEANED EVERY 24 HOURS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plastic bin. OBSERVED FOOD EMPLOYEE WASH BIN WITH SOAP AND WATER THEN STACK TO AIR DRY.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITITIZING PROCEDURES, FOOD EMPLOYEE SANITIZED BIN IN SANITIZER SOLUTION IN 3VAT SINK.
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05/01/2014 | Routine | |
Today’s inspection was to conduct a Risk factor inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Thank you for proper handwashing technique.
Bleach is used as sanitizer and is used at a strength of between 50-100ppm
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/10/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken stored over uncooked cabbage and lomein noodles in the walk in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: squirt and spray bottles of water
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: One set of tongs for raw chicken, raw beef, raw shrimp and cooked shrimp and vegetables at the two door prep cooler
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Tongs added for each type of raw meat, cooked meat and vegetables at the prep cooler
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Contact Surface/Durable/Nonabsorbent
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: The cardboard box used to store clean utensils on the utensil shelf
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crate(s) found used for the following purpose(s): used as shelving to elevate equipment, food and utensils
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: all refrigeration units
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket and the sanitize basin of the three vat sink with a concentration of zero ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils being washed and rinsed and stacked without sanitizing in an approved sanitize solution
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed bagged take out bags and other single service items on floor and not on shelving in the dry storage closet.
Correction: Elevate all items at least 6 inches off the ground on approved shelving
- Cleaning Frequency for Physical Facilities
Observation: Observed that the metal wall surface has an accumulation of splash from dried food.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/19/2013 | Routine | |
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