- All TCS food must be at or below 41 degrees F *soup add ins such as cut green onions/cabbage
- Supply each hand sink with paper towels
- use sanitizer buckets for sanitizing wiping cloths for work surfaces.
- use thin probe thermometer for cooling/holding/cooking processes
- Discontinue using broken wares-
- Repair spray hose at ware washing sink so that it hangs above water line
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01/12/2016 | 80 |
- All cold hold foods must be at 41 degrees F or below* items in reach in cooler on front line at 56 Degrees F
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* all foods in walk in must be covered
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw chicken, vegetables and cooked ready-to-eat food.*prep at different times- veg first then raw meats
- Supply each hand sink with paper towels
- Clean in use food equipment: rice cookers/ice chest for cold food/fryer baskets/containers for food
- All food equipment must be in sound condition: containers/broken lids/utensils
- Use thin probe thermometers for cooking/cooling/holding processes
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09/09/2015 | 82 |
- Use hand wash sink for hand washing only. *observed food handler rinse off a utencil in sink
- Use effective means for pest control of roaches
- Provide accurate thermometer for cooking/cooling/reheating processes
- Clean equipment used for storing foods in reach in units.
- Clean in use utensils and equipment- rice cooker/ice chest for cold hold front line and rear line
- Food contact equipment must be in good repair- remove broken cutting boards
- Do not use or reuse any single use items that are not safe for food storage- 5 gallon buckets must be food grade
- Utensil(s) must have smooth, easily cleanable surfaces- baskets/rice scoops
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03/10/2015 | 87 |
- remove from consumption all dented cans
- Repair leaks at hand sink/prep sink and ware wash machine that leak and pool on floor
- Equipment used in storing food not cleaned.
- Cutting board not in good repair- deep grooves make it not fit to be used in food operations
- Clean in use utensils.
- clean equipment before each task- work surfaces that make direct contact with ready to eat foods
- Utensil(s) must have smooth, easily cleanable surfaces- fry baskets : remove covering and use a handle that is designed for food contact surfaces.
- Using ice machine with unsmooth joints- gaskets are damaged.
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10/14/2014 | 90 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.*beef stir fry at 100 degrees in reach in cooler after unknown amount of time
- food handlers must wash hands when changing tasks ie from handling dirty wares to clean wares/stocking shelves to food handling
- Foods not protected by storage in packages, covered containers, etc. **Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination.- racks used to store cooked chicken are not clean and have tape/loose wires pose a contamination risk.
- Potentially hazardous food not cooked/served within 4 hours after removed from temperature control.*egg rolls/cooked chicken must be either served or in cooling steps with corrective actions documented
- Equipment used in storing food inside reach-in cooling units not properly cleaned.* Potentially Hazardous Food contact surfaces/equipment not clean. cooked chicken stored on dirty sheet pans* In use utensils dirty.* Food equipment not sanitized before and after use- bulk storage containers are dirty.* In use utencil broken- ice scoop/bulk food container scoops are broken and have food debris.* Use only food grade containers on or over food- serving tray with cork surface and unacceptable bottom stacked directly on food.
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01/28/2014 | 80 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on top shelf above ready to eat food (produce). Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed plates sitting on top of chopped vegetables. Ensure plates do not sit directly on top of ready to eat foods.
- Observed dead roaches in back storage rooms. Ensure the dead roaches are eliminated.
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08/22/2013 | 93 |
- Raw chicken by the cooking station was 49 degrees F; an employee indicated that the chicken had only been out by the fryer for 30 minutes. This chicken may be served until 4:30 pm today provided it is heated 165 degrees. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control. If time is going to be used as a public health control a HACCP plan must be developed for each dish that is going to be held using time only as a public health control; the food also must be marked with a use by time.
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked, partially frozen beef in the cooking area was at a temperature of 80 degrees F. An employee indicated that the beef was cooked and placed into the freezer two hours prior. The establishment must reheat the beef to 165 degrees F and serve by 4:00 pm today or discard the beef. Potentially hazardous food be cooled from 135°F to 70°F within 2 hrs.
- 229.164 (o) (6) (A) PHF>135. Egg rolls, fried rice, and cooked vegetables were at temperatures between 70-120 degrees F. An employee stated that these items had been removed from temperature control between 30 minutes to 1 hour prior to my arrival. All of these items must by 3:30 pm today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.163 (h) (9) contaminate hands. Employees were not washing hands between grabbing items from refrigeration units and resuming food prep; the handles on the refrigeration not clean to sight and touch. Employees were not washing hands between wiping hands on dirty aprons and resuming food prep. Employees must wash their hands whenever they changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.166 (i) (1) (B) HWS improper use. Observed an employee using the hand washing sink to dump large quantities of waste water. Employees must use the hand washing sink for hand washing only and nothing else.
- 229.163 (n) (1) eat.drink.smoke. Observed a cup of coffee being stored on a rack above clean dishes. Employees must store food and drinks away from exposed food, clean utensils and food containers, clean equipment, and food prep and food service areas.
- Employee food was being stored next to and above food that was going to be served to customers. Employee food must be stored in designated areas away from food that is going to be served to customers.
- Employees were not utilizing at least two barriers when handling ready to eat food. Prior to handling ready to eat food, employees must perform a double hand wash followed by: putting on gloves and handling ready to eat food with gloved hands, using utensils to handle ready to eat food, using deli tissue to handle ready to eat food, scrubbing nails with a nail brush and handling ready to eat food with bare hands, applying an alcohol based hand sanitizer and then handling ready to eat food with bare hands. If employees are going to handle ready to eat food with bare hands the establishment must maintain the required documentation on site.
- 229.164 (o) (7) (A) consume by date (prepared). Cooked chicken, cooked ham, and cooked pork, and cooked noodles inside various refrigeration units were not date labeled; an employee indicated that some of these food items had been prepared over 24 hours ago. Prepared potentially hazardous, ready to eat food must be date labeled if it is not going to be used within 24 hours of prep. Prepared, potentially hazardous, ready to eat food cannot be held longer than 7 days after prep. Ensure that all food that is not date labeled is used within 7 days of it being prepared.
- At time of inspection there was not at least one employee available that was food manager certified. An employee or employees must enroll in a food manager training course within 30 days so that there will be an employee at every shift that is food manager certified by next regular inspection.
- 229.165 (d) (1) (B)free of breaks, cracks. Several plastic food containers were not free of cracks, breaks, and other similar imperfections. Repair or replace these food contact surfaces immediately.
- 229.165 (m) (1) (A)not clean. Several plastic containers that had been previously washed were not clean to sight and touch. Replace these food contact surfaces immediately.
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02/10/2011 | 63 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked beef and chicken in a reach in refrigeration unit were at a temperature of 80 degrees F. Food employee stated items were put in unit approximately 3 hours prior after being cooked. Instructed food employee to discard food items or reheat food items to 165 degrees F and serve both immediately. Food employee chose to reheat and serve these items.
- Various cuts of meat in a refrigeration unit and cut vegetables stored adjacent to the unit were at temperatures between 50-65 degrees F. These items had been out longer than four hours. Instructed manager on duty to discard all of these items. Potentially hazardous food items must be held at 41 degrees F or below or at 135 degrees F or above unless the food is being cooked, cooled, use immediately in prep, or when times is being used as a public health control.
- 229.163 (h)- before handling. Food employees had to be instructed to wash hands correctly prior to beginning food preparation. Food employees must wash their hands whenever they change from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.166 (i) (1) (B) HWS improper use. Observed food employees rinsing cutting boards and knives in hand washing sink. Use this sink is for handwashing only.
- Observed various cuts of meat in freezer that appeared brown, freezer burned. Food that is not in sound condition should not be stored or used.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several flies and gnats in kitchen and food storage areas. Eliminate the presence of insects by using any approved means.
- 229.165 (h) (2)thermometer available. Thermometers were not readily available in two refrigeration units. Have a readily accessible thermometer in every refrigeration unit where potentially hazardous food is stored.
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06/21/2010 | 72 |
| No violation noted during this evaluation. | 02/09/2009 | 97 |
| No violation noted during this evaluation. | 11/19/2008 | 100 |
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