- Sanitization methods - hot water, chemical
Observation: Sanitizer at front was tested over 200ppm.
- Handwashing cleanser, availability
Observation: Hand soap dispenser was not working.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between uses. Corrected.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in rice warmer. Removed. Corrected.
- Food storage, prohibited areas
Observation: Ice buildup inside of the reach-in freezer.
- Miscellaneous sources of contamination
Observation: Several food items not covered in walk-in cooler. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Visible buildup on Pepsi machine nozzles. 2) Food debris buildup around fryer and fryer basket.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving units in walk-in cooler are rusty. REPEAT VIOLATION
- Food storage - preventing contamination from the premises
Observation: Two containers of food were stored on the floor in walk-in cooler. Removed. Corrected. REPEAT VIOLATION
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12/08/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent in walk in cooler had significant dust build-up. Clean more frequently to prevent build up of dust.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink was blocked by large equipment and plastic wrap was placed on top of sink. Must keep sink areas clear to ensure employees are able to wash hands. Corrected at time of inspection. REPEAT VIOLATION
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Fried chicken and eggrolls were not datemarked in walk in cooler. All potentially hazardous food must be date marked if not used within 24 hours after opening or preperation. REPEAT VIOLATION
- Food storage - preventing contamination from the premises
Observation: 1)Several food items were stored directly on floor in walk in cooler and walk in freezer. Food items must be stored at least 6 inches from the floor. REPEAT VIOLATION 2)Noodles were being cooled in rinse basin of three compartment sink. Food must be cooled in designated food prep sink to prevent cross contamination. 3)Ice buildup in reach in freezer. Defrost as needed to prevent build up of ice.
- Multiuse food contact surfaces are cleanable
Observation: Several empty cans being stored in food prep sink. Food prep sink designed for food only. Must keep food prep sink clean and clear of debris.
- Food temperature measuring devices are provided and readily accessible
Observation: Reach-in Pepsi cooler does not have a thermometer. All coolers must have a thermometer to ensure adequate temperature is maintained. REPEAT VIOLATION
- Handwashing signage
Observation: Handwashing sign in Men's restroom was torn down. Handwashing sign must be provided in all employee restrooms. Handwashing sign provided during time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw crab meat was stored above raw celery in walk in cooler. Foods must be stored according to food temperatures, higher cook temperature foods must be stored on the lower shelves.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Rusting racks in walk in cooler. Must resurface or replace to prevent contamination. REPEAT VIOLATION 2)Food debris buildup on lower shelf of prep table. Non-food contact surfaces must be kept clean and in good repair.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Common name-working containers
Observation: Chemical spray bottle near 3 compartment sink was not labeled. All working containers must be labeled with common name for easy identification.
- Outer openings are protected
Observation: Gaps present around frame of screen door. Outer openings need to prevent entry of pests. Replace weather striping around door.
- Eating, drinking, or using tobacco
Observation: Personal beverage was being stored in walk in cooler above ready to eat food. Personal items must remain seperate from food being served to customers.
- Utensils and pressure measuring devices maintained
Observation: Several plastic containers were cracked or broken. Utensils must be maintained in good condition. Replace cracked and broken containers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Knives and peeler above food prep table show food buildup. Need to be cleaned after each use to prevent contamination. 2)Inside of reach-in freezer was not clean. Surfaces need to remain clean to prevent contamination.
- Drying mops
Observation:Mop was being stored in mop bucket after use. Mop must be placed in a way to allow for air drying between uses. Provide hook or drape mop over bucket to allow for air drying.
- Food storage containers identified with common name of food
Observation: Condiments on cart near wok were not labeled. Containers holding food which could be mistaken or another food must be identified with the common name of the food.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1)Cardboard boxes being used to cover egg rolls in walk in freezer. 2)Cardboard boxes being reused for different prepackaged food and single service containers above rice warmer. 3)Food is being stored in grocery bags in following areas: Walk in cooler, walk in freezer, and reach in freezer. Must use food grade material to hold and cover food, such as plastic wrap, food bags, and parchment sheets. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: Cold water handle above sanitizing basin of three compartment sink was leaking. Plumbing fixtures must be maintained in good repair.
- Miscellaneous sources of contamination
Observation: Several food containers in walk in cooler not covered, such as fried meats, regg rolls, and cut vegetables. Food items in pepsi reach in cooler were also not covered. Must cover all food items when not in immediate use to prevent contamination. REPEAT VIOLATION
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05/26/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Two baskets of egg rolls were not date marked in walk-in cooler. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. REPEAT VIOLATION
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Didn't provide thermometer in Pepsi reach-in cooler. Need to have cooler thermometer to ensure adequate temp is maintained. 2) Didn't have penetration prob (thin prob) thermometer to monitor food internal temperature. Provide different types of thermometer.
- Food storage - preventing contamination from the premises
Observation: A container of shrimp and a container of chicken were stored on the floor in walk-in cooler. Must store all food items at least 6" off the floor to prevent buildup of bacteria and contamination. Corrected at time of inspection. REPEAT VIOLATION
- Miscellaneous sources of contamination
Observation: A lot foods were not covered in walk-in cooler, such as all fried meats, egg rolls, all vegetables, and sauce buckets. Must cover all food items when not immediate use to prevent contamination. REPEAT VIOLATION
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks are rusting in walk-in cooler. Must resurface or replace to prevent contamination. REPEAT VIOLATION
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) Cardboard being reused to cover egg rolls in walk in freezer. 2) Foods are holding in grocery bags in walk-in freezer. 3) Menu being used as parchment sheets. Must use food grade materials to hold and cover food, such as plastic wrap, food bags, and parchment sheets. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Scoops are used in powder buckets have visible buildup. Clean more frequently to prevent contamination. Corrected at time of insepction
- Outer openings are protected
Observation: Back door has light showing around outer edges. Must replace weather striping or door sweep to prevent entry of pest. REPEAT VIOLATION
- Using a handwashing sink- operation and maintenance
Observation: Handsink was blacked by large equipment. Must have sink areas clear to ensure employee are washing when necessary. Corrected at time of inspection. REPEAT VIOLATION
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11/25/2014 | Regular |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:1)All powder buckets in dry storage area have food buildup. 2)Prep cooler on line has become soiled. 3)The inside of microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. The facility needs to have deep cleaning in kitchen.
- Outer openings are protected
Observation: Back door has light showing around outer edges. Must replace weather striping or door sweep to prevent entry of pest.
- Miscellaneous sources of contamination
Observation:The following areas had food stored uncovered: 1)Walk-in cooler, 2)Turbo air reach-in cooler. Must cover all food items when not in immediate use to prevent contamination.
- Food employees hair is effectively restrained
Observation:Employee was not wearing hair restraint when preparing food. Food handling employees must wear a hat, or hair net to adequately restraint hair when working around food.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Food debris buildup in walk-in freezer. Clean as needed. 2)The following racks is rusting: a. Walk-in cooler, b. Dry storage. Must resurface or replace to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: None preheated foods were date marked in walk-in cooler, and reach-in cooler. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
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03/11/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Handsink was blacked by large equipment. Must have sink areas clear to ensure employee are washing when necessary. May not use either mop sink or food preparation sink as hand sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Food debris buildup in walk-in freezer. Clean as needed. 2)The following racks is rusting: a. Walk-in cooler, b.Dry storage. Must resurface or replace to prevent contamination.
- Outer openings are protected
Observation: Back door has light showing around outer edges. Must replace weather striping or door sweep to prevent entry of pest.
- Light intensity
Observation: Didn't install light bulbs in dry storage area. Must have adequate light intensity in dry storage to allow to easy cleaning and maintenance.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Raw eggs were set in room temperature, 2) Preheated foods were stored on table without cold holding in kitchen. Removed. All potentially hazardous food must be cold hold at 41*F or below. Corrected at time of inspection. 3) Turbo air reach-in cooler was out of temperature. Adjusted cooler temperature from 51*F to 38.3*F. Correct at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Sanitizer was tested below 50 ppm for chlorine sanitizer. Must maintain chlorine sanitizer between 50-100 ppm for adequate sanitation. REPEAT VIOLATION. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: The following areas had food stored uncovered: 1)Walk-in cooler, 2)prep area, 3)Turbo air reach-in cooler. Must cover all food items when not in immediate use to prevent contamination. REPEAT VIOLATION.
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restraint when preparing food. Food handling employees must wear a hat, or hair net to adequately restraint hair when working around food.
- Common name-working containers
Observation: Hand soap was not labeled. Must label all working container with common name for easy identification. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Grease buildup in hood system. Service is scheduled. Clean as needed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall good date marking. Observed several preheated food were not date marked. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)All powder buckets in dry storage area have food buildup. 2) Prep cooler on line has become soiled. REPEAT VIOLATION. 3)The inside of microwave has food buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean more frequently.
- Food storage - preventing contamination from the premises
Observation:Observed food stored on the floor in following areas: 1)Walk-in freezer, 2)Kitchen. Must store all food items at least 6" off the floor to prevent buildup of bacteria and contamination. REPEAT VIOLATION.
- Material characteristics of non-food contact surfaces
Observation: 1)Observed cardboard being reused to hold egg rolls and fried meat in both walk-in cooler and walk-in freezer. Must not reuse cardboard because it is not a smooth, easily cleanable, and nonabsorbent surface. Replace. REPEAT VIOLATION. 2) Wooden shelving is used for stored single service utensils and package sauce has bare wood surface on front counter. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
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01/02/2014 | Routine |
- Stored frozen foods shall be maintained frozen
- 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
- Manual warewashing equipment, hot water sanitizing temperatures
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06/07/2013 | Routine |
- Food storage - preventing contamination from the premises
1) Observed food stored on the floor in the walk in cooler. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination. 2) The following areas had food stored uncovered: sauce table on wok line, walk in cooler, and prep area (wonton strips). Must cover all food items when not in immediate use to prevent contamination.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested below 50ppm for chlorine sanitizer. Must maintain chlorine sanitizer between 50-100ppm for adequate sanitation. Remade during inspection. COS.
- Drying mops
Observed mop bunched up in mop bucket. Must allow mop head to air dry when not in use. Invert handle, hang from wall, or drape over side of bucket.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused to hold eggrolls. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. 2) The following areas have become soiled and must be cleaned: dry storage racks, behind dry storage racks, walk in freezer, and walk in cooler fan. All areas must be cleaned to prevent buildup of bacteria and contamination.
- Food temperature measuring devices are provided and readily accessible
Did not have a thermometer in Turbo Air appetizer cooler. Must have a thermometer in all coolers that store potentially hazardous food to ensure adequate temp is maintained.
- Miscellaneous sources of contamination
1) Observed food stored on the floor in the walk in cooler. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination. 2) The following areas had food stored uncovered: sauce table on wok line, walk in cooler, and prep area (wonton strips). Must cover all food items when not in immediate use to prevent contamination.
- Plumbing system repaired according to law
Hot water faucet on 3 hole sink has a leak. Must keep all plumbing in good working order. REPEAT.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cardboard being reused to hold eggrolls. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. 2) The following areas have become soiled and must be cleaned: dry storage racks, behind dry storage racks, walk in freezer, and walk in cooler fan. All areas must be cleaned to prevent buildup of bacteria and contamination. --Prep cooler on line has become soiled. Must keep clean to prevent buildup of bacteria and spread of disease.
- Handwashing signage
Mens RR does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
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06/07/2013 | Routine |
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