- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: clean vents above grill or wok.
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05/26/2015 | Regular |
| No violation noted during this evaluation. | 12/31/2014 | Physical Recheck |
| No violation noted during this evaluation. | 12/31/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:The exhaust filters above the grill are soiled with grease and dust.
- In-use utensils, between-use storage
Observation:The rice scoop was stored in a container of room temperature water.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Interior of the ice machine is soiled.
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12/23/2014 | Regular |
| No violation noted during this evaluation. | 07/09/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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12/18/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cold prep table food items are 44 degrees on the top.
- In-use utensils, between-use storage
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12/17/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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05/13/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
WD40 stored with equipment. corrected during the inspection.
- Cleanability of floors, walls, and ceilings
Replace ceiling tiles in kitchen that have been moved. Repair damaged floor by the drink station.
- Food temperature measuring devices are provided and readily accessible
Keep visible thermometers in all coolers.
- Roasts held at a temperature of 130°F or above
Food in walkin cooler measuring 42 - 43 degrees. Needs to be 41 degrees or less.
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05/01/2013 | Routine |
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