Recommend using ice water on sprouts when cleaning and after for storing. Don't cover foods during the cooling process. Continue to clean equipment and facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sprouts sitting out over 41 degrees and cooked shrimp that was out at 52 degrees.
Correction: Sprouts need to stay refrigerated, on ice, or be put on time control (4 hours maximum). Don't let TCS food sit out, make sure it is all refrigerated.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Observed pesticides in the kitchen and bar area.
Correction: Pesticides can only be used by a licensed pest control operator. Remove pesticides from the facility.
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11/03/2015 | Risk Factor | |
Gasket/seal on walk-in refrigerator needs to be replaced. Permit Issued
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed utensils stored in standing water at 72 degrees.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sprouts at 60 degrees.
Correction: Keep sprouts refrigerated or on ice as they are a TCS food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the back of the slicer soiled.
Correction: Make sure to thoroughly clean the slicer after each use.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak at the left handle of 2 prep sinks.
Correction: Have leaks repaired properly.
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04/29/2015 | Routine | |
We discussed the need to keep the bean sprouts cold. Time control is used for rice noodles and pork cooked prior to lunch. Improved cleaning is needed in some areas.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Employee washed hands without using soap.
Correction: Train employees to lather hands and exposed portion of arms with soap for 15-20 seconds. Discussed with PIC.
- Hands - Where to Wash
Observation: Employees washed hands in mop sink and prep sink.
Correction: Train employees to wash hands in hand sink. Discussed with the PIC.
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12/04/2014 | Risk Factor | |
No critical violations noted.
No violation noted during this evaluation. | 08/08/2014 | Risk Factor | |
No critical violations noted. Permit issued
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils used to dispense rice in a stainless steel pan of water.
Correction: Store utensils in water 135 degrees or above or directly in food with the handle upward.
- Food Storage - Clean and Dry Location
Observation: Observed a large bag of salt/bag of seasoning on the storage room flooring.
Correction: Store all foods at least 6" off of flooring.
- Food Storage - Clean and Dry Location
Observation: Observed a bottle of sweet/sour mix in the ice used for consumption at the bar.
Correction: Do not store anything in the ice used for consumption. Bottle was removed.
- Non-Food Contact Surfaces
Observation: Observed dirty gaskets on cook line low boy refrigerator.
Correction: Clean the gaskets.
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04/17/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in refrigeration units/walk-in with no date marking.
Correction: Supply date marking on all foods prepared/kept for 24 hours or more.
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12/20/2013 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS food prepared/cooked here and held >24 hours in refrigerator not date marked.
Correction: Correct by date marking foods that you cook here and refrigerate >24 hours.
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09/18/2013 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed a bottle in the ice used for consumption (bar area).
Correction: Do not store anything in the ice used for consumption.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed foods in the walk-in vault with no date markings (cooked meats/cooked pork).
Correction: Supply date markings on all foods prepared or kept for 24 hours or more.
- Light Bulbs Protective Shielding
Observation: Observed a missing light shield in the walk-in freezer.
Correction: Replace the shield.
- Lighting, Intensity
Observation: Observed 1.16 foot candles of lighting in the walk-in vault
Correction: should have at least 10 foot candles of lighting. Observed 13.46 foot candles of lighting on the cook line
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walk-in freezer floor is in need of cleaning.
Correction: Clean the flooring.
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03/04/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a female food personnel drinking water from a glass.
Correction: Employees may consume beverages from a cup with a lid/straw. Store cups away from foods/food equipment.
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12/11/2012 | Risk Factor | |
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