- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- Observed dish washer employee washing hands in the 3 compartment sink with no soap then drying hands in a rag. Employees must use a hand sink when washing hands and wash hands for at least 20 seconds with soap then dry hands with a paper towel. Correct immediately Repeat violation: Fill out risk control plan by follow up inspection.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- a. Observed cooked chicken at 48 degrees in 2 door tall cooler. Discard. Cooler at 53 degrees. b. Observed cut cabbage, cooked beef and other food at 48 degrees in top and lower level of 3 door line prep cooler. Discard. Potentially hazardous food must be held at or below 41 degrees at all times. Correct immediately. Repeat violation: Fill out risk control plan by follow up inspection.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed cooked chicken and cooked noodles in containers near cook line. Keep at 135 degrees or higher. Correct immediately ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- Observed employees eating food near wait stand receiving area. Employees must eat in designated areas away from food and utensils in the kitchen. Correct immediately,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed leak on condenser in 2 door tall Del field cooler. Repair leak and remove collection pan after fixing. Equipment must be maintained in good working order. Correct immediately,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
06/15/2015 | Routine |
- Critical: Characteristics
- Comment:
- Corrected: Observed spring rolls are now being stored in food safe bags. Observed rice being stored in a food safe plastic container.
- General violation description:
- 4-101.11 - 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: (A) Safe
- Critical: Cleaning Procedure
- Comment:
- Corrected: PIC retrained the 3 dish washers on proper hand washing procedures. Observed dish washer working with dirty dishes. The dish washer then turned the dish machine on to wash the dirty dishes. He then properly washed his hands at the hand washing sink. He put gloves on and removed the clean dishes from the dish washer.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Common Name
- Comment:
- Corrected: Observed spray bottles in the dish washing area and dry storage area that are now properly labeled with the common name of the liquid inside the bottle.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Conditions of Use
- Comment:
- Corrected: The two cans of RAID have been discarded from the food establishment.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Consumption of Animal Foods th
- Comment:
- Corrected: The menus now have black dots next to the consumers advisory and next to food items that are cooked to order.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling Methods
- Comment:
- Corrected: At the time of the follow-up inspection, potatoes were not being cooled. PIC indicated that potatoes are now cooled properly and explained their new cooling methods. One cooked the potatoes are put in shallow metal trays. Temperature is monitored every 30 minutes. Once cooked potatoes reach 135 F the potatoes are moved to the walk in cooler. Once in the walk-in cooler the temperature is taken every 30 minutes. PIC indicated that the potatoes go from 135 F to 70 F in about 2 hours and from 70 F to 41 F or less in about 2 more hours. The cooling process is completed in about 4 hours.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected: Observed the ice machine located in the office that was now not soiled with a black/brown mildew. PIC indicated that the ice machine deflector plate is removed once a week and it is washed, rinsed, and sanitized. Observed ice machine located in the office that were soiled with a black/brown mildew on the ice machine deflector plates.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Packaged and Unpackaged Food -
- Comment:
- Corrected: Observed commercially packaged vegetables stored above the raw chicken that was prepared in the food establishment in the walk in freezer near the across from the expo area.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed sprouts at 40 F and spring rolls at 41 F in the Delfield reach in cooler near the cook line. Observed raw steak at 41 F in the reach in cooler at the cook line.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observe cooked chicken drumsticks in the walk-in cooler that were properly date marked. Observed cooked spring rolls in the Delfield reach in cooler that were properly date marked.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected: The food establishment has now changed all sanitizer to a QUAT sanitizing solution. Observed QUAT test strips that are now provided and available to all employees.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Separation
- Comment:
- Corrected: The two cans of RAID have been discarded from the food establishment. Chemicals are now being stored away and below all food items.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: When Plans Are Required
- Comment:
- Corrected: PIC came to the WCHD on January 5, 2015 and submitted plans to the Plan Review department to begin the process of plan review for the walk-in cooler that was installed outside.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
- Critical: When to Wash
- Comment:
- Corrected: PIC retrained all employees on when to wash their hands. Observed employees who was wearing gloves. The employee removed the gloves, properly washed their hands, and put a new pair of gloves on before moving onto a different task. Observed the dish washer working with dirty dishes. The dish wash washed his hands, put new gloves on and worked with clean dishes.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
01/14/2015 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Materials that are used in food contact surfaces under normal use conditions shall be safe and durables. Observed spring rolls beings stored in grocery bags. Observed rice being stored in a garbage can. Food must be stored in containers that are safe, durable, and constructed to store food. ,
- General violation description:
- 4-101.11 - 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: (A) Safe
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- Food employees shall wash their hands by rinsing them under clean running water, apply a cleaning compound, rub together vigorously for 10-15 seconds, rinse under clean warm water, and dry with a paper towel. Observed dish washer rinsing their hands at the 3 compartment sink, they did not use soap, and dried their hands with a cloth towel. Retrain employees on how to properly wash their hands. ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be identified with the common name of the material. Observed spray bottles in the dish washing area and dry storage area that were not labeled. Label all spray bottles with the common name of the material inside the spray bottle. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Poisonous or toxic materials shall be used according to the manufacturers use directions and label that states that use is allowed in a food establishment. Observed two cans of RAID under the prep table. Discard or remove RAID from the food establishment. ,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A reminder shall include asterisks the animal-derived foods requiring disclosure to a foot note that states: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risks of foodborne illness. Observed a consumers advisory statement on the menu, but there was no asterisks to indicate which foods can be served raw or under cooked. Provide asterisks next to the consumers advisory statement and asterisks next to foods that can be served raw or under cooked. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Not under refrigeration
- Corrections:
- Store under refrigeration.
- Comment:
- Cooling shall be accomplished by placing food in shallow pans, separating food into smaller and thinner portions, or other effective methods. Observed two 5 gallon buckets of baked potatoes at 125 F cooling at room temperature on racks in the kitchen. Cooling shall be accomplished under refrigeration to achieve a temperature of 41 F or less. Cool baked potatoes under refrigeration, on a pan, in a single layer. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Equipment food-contact surfaces shall be clean to sight and touch. Observed ice machine located in the office that were soiled with a black/brown mildew on the ice machine deflector plates. All food contact surfaces should be clean to sight and touch. Wash-rinse-sanitize the ice machine deflector plate and discard all of the ice due to potential contamination. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a can of bamboo shoots in the dry storage area that was dented. Discard dented can. , Corrected: PIC discarded the dented can of bamboo shoots.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen raw chicken that was stored above commercially packaged frozen vegetables. Since the raw chicken was prepared in the food establishment it is not commercially sealed and could potentially cross contaminate the raw vegetables. Store all frozen raw chicken below commercially packaged frozen vegetables. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be held at a temperature of 41 F or less. Observed sprouts at 50 and spring rolls at 52 F in the Delfield reach in cooler near the cook line. Observed raw steak at 45 in the reaach in cooler at the cook line. Maintain potentially hazardous cold food at 41 F or less.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observe cooked chicken drumsticks in the walk-in cooler that were not date marked. Observed cooked spring rolls in the Delfied reach in cooler that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken drumsticks in the walk-in cooler that were not date marked. Observed cooked spring rolls in the Delfied reach in cooler that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit that accurately measures the concentration mg/L of chlorine sanitizing solution shall be provided. Observed chlorine sanitizing solution that was used in sanitizing buckets. Establishment did not have chlorine sanitizing solution test strips. Provide chlorine sanitizing solution test kits. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, or utensils by separating the poisonous or toxic materials from food, equipment, or utensils. Observed two cans of RAID that was stored with bottles of red food coloring. Store cans of RAID and other toxic materials separate and away from food. ,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: When Plans Are Required
- Items:
- Plan(s)
- Problems:
- Not submitted for approval before Remodeling
- Corrections:
- Submit plans for approval prior to continuation of work.
- Comment:
- A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before before the remodeling of a food establishment. Observed a new walk-walk in cooler located outside in the back of the restaurant. PIC submitted plans to the city but not the regulatory authority. Submit plans for walk-in cooler and go through plan review. ,
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, after handling soiled equipment, and before donning a new pair of gloves. Observed employees changing their gloves to new ones but did not wash their hands before donning new gloves. Observed employee wash dirty dishes, rinse their hands with water, and then put clean dishes away. Retrain employees on when to wash their hands. This includes before going from dirty to clean dishes, before donning new gloves, and after touching soiled equipment. ,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Problems:
- In contact with food(s)
- Comment:
- Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are refilled for a new customer. Observed cut lemons being stored in a container that was lined with linen napkins. Removed the linen napkins and store cut lemons in a food safe container that is not lined with linen napkins.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the women's restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Clothes in-use for wiping equipment surfaces shall be held between uses in a chemical sanitizing solution. Observed wiping clothes being stored on the prep table in the kitchen and on the cook line in the kitchen. Store wiping clothes in a chemical sanitizer solution in between uses.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/02/2014 | Routine |
- Critical: Mechanical Warewashing Equipme
- Comment:
- THE HEAT SANITIZING DISH MACHINE IS NOT MEETING HOT ENOUGH TO SANITIZE AND VIA TEST STRIPS FOR HEAT LEVELS. ALL DISH MACHINES SHALL SANITIZE AT ALL TIMES. REPAIR MACHINE IMMEDIATELY AND USE THREE COMPARTMENT SINK UNTIL REPAIRED., CORRECTED-TECHNICIAN CAME AND REPAIRED DISH MACHINE DURING INSPECTION.
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED RICE OBSERVED AT 74 F, COOKED CHICKEN AT 92 F AT COOKLINE. THESE FOODS SHALL BE CONTROLLED WITH TIME OR TEMPERATURE MARKINGS. CORRECTED VIA EITHER METHOD IMMEDIATELY., CORRECTED-ITEMS NOW IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE BEV AIR REACH IN FREEZER BOTTOM INTERIOR SHELF HAS FOOD DEBRIS BUILD UP. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION. CLEAN REACH IN FREEZER IMMEDIATELY/WHEN IT BECOMES UNCLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Potentially Hazardous Food (Ti
- Items:
- Frozen food(s) for slacking
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- FROZEN CHICKENS OBSERVED STORED AT ROOM TEMPERATURE BEFORE BEING ABLE TO BE SLICED ON SLICER. ALL POTENTIALLY HAZARDOUS FOODS SHALL BE PROPERLY SLACKED TO PREVENT THE GROWTH OF PATHOGENS. PROPERLY SLACK FOODS AND TRAIN STAFF ON SLACKING FOODS. CORRECT IMMEDIATELY.
- General violation description:
- 3-501.12 - Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
05/12/2014 | Routine |
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In garbage room(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- DO NOT COOL OR SET FOODS BY THE MOP SINK, DISH AREA OR GARBAGE CAN. TODAYS SOUP WAS COOLING IN THE "UTILITY" AREA. SOUP WAS MOVED TODAY TO COOL IN A PREP/KITCHEN AREA. CORRECTED. TODAY.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In garbage room(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- DO NOT COOL OR SET FOODS BY THE MOP SINK, DISH AREA OR GARBAGE CAN. TODAYS SOUP WAS COOLING IN THE "UTILITY" AREA. SOUP WAS MOVED TODAY TO COOL IN A PREP/KITCHEN AREA. CORRECTED. TODAY.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A LIDDED WASTE RECEPTACLE FOR THE WOMEN'S RESTROOM BY NEXT INSPECTION. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A LIDDED WASTE RECEPTACLE FOR THE WOMEN'S RESTROOM BY NEXT INSPECTION. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/08/2013 | Routine |
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- LARGE AMOUNT OF CHICKEN, MANY BOXES, THAWING AT ROOM TEMPERATURE IN KITCHEN. THE CHICKEN IS STILL FROZEN, BUT THAWING MUST BE DONE IN REFRIGERATION, UNDER COLD RUNNING WATER OR IN A MICROWAVE FOR IMMEDIATE USE. CHANGE PROCEDURE, RECHECK NEXT INSPECTION.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- LARGE AMOUNT OF CHICKEN, MANY BOXES, THAWING AT ROOM TEMPERATURE IN KITCHEN. THE CHICKEN IS STILL FROZEN, BUT THAWING MUST BE DONE IN REFRIGERATION, UNDER COLD RUNNING WATER OR IN A MICROWAVE FOR IMMEDIATE USE. CHANGE PROCEDURE, RECHECK NEXT INSPECTION.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
05/20/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING OF FOOD CONTAINERS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW EGGS ON LOWER SHELF OF COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Separation
- Comment:
- CORRECTED BY STORNING CHEMICALS AWAY FROM LINENS AND FOOD.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY TIME MARKING REQUIRED FOOD OUT OF TEMP CONTROL.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/28/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CONTAINERS FOR MANY ITEMS WERE OBSERVED HEAVILY SOILED ON OUTSIDE AND INSIDE RIM: SPICE BINS, SOY SAUCE AND VINEGAR BINS, RICE BIN, CASHEW BINS. CLEAN AND SANITIZE THESE ITEMS AND KEEP CLEAN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED IN REACH-IN COOLER A CONTAINER OF RAW EGGS ON TOP SHELF AND CONTAINER OF RAW CHICKEN ON SHELF BELOW THAT STORED ABOVE READY TO EAT FOODS (PEPPERS, SPROUTS, ECT). STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. REPEAT - SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED SHELVING UNIT BY PREP TABLE IN KITCHEN WITH SHELF HAVING CHEMICALS AND TOOLS STORED ABOVE CANNED GOODS. SHELVING UNIT BY ICE MACHINE HAD AIR FRESHENERS STORED ABOVE CLEAN LINENS AND CHEF COATS. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND CLEAN ITEMS.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOOD ITEMS SITTING OUT: TUB OF COOKED CHICKEN AT 82F, COOKED WHITE RICE, RAW SPROUTS 44F-48F, SPRING ROLLS 75F. CFM STATED THESE ARE HELD OUT FOR LUNCH TIME THEN DISCARDED AFTER 2 OR 3 HOURS. FACILITY DOES NOT HAVE ANY TIME MARKING PROCEDURE. FACILITY WAS USING A DRY ERASE BOARD AT LAST INSPECTION, BUT DID NOT OBSERVE ANY TIME MARKING TODAY. THESE ITEMS MUST BE HELD AT PROPER TEMPERATURE (41F OR 135F) OR MUST BE TIME MARKED. POST A WRITTEN PROCEDURE STATING THE ITEMS THAT WILL BE TIME MARKED AND THAT THEY WILL BE DISCARDED AFTER 4 HOURS. EACH ITEM SHALL HAVE THE TIME IN AND TIME OUT LABELED (11 - 3). ITEMS MUST BE DISCARDED - NOT PUT BACK IN THE COOLER. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED PLASTIC TUBS USED TO SCOOP SOY SAUCE. USE UTENSIL WITH HANDLE TO PREVENT CONTAMINATION.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MANY ITEMS OBSERVED SOILED: WALK-IN COOLER DOOR INSIDE AND OUTSIDE, BOTTOM SHELF OF 2-DOOR FREEZER, PREP COOLER DOORS AND GASKETS, COOKLINE EQUIPMENT AND FLOOR, CEILING DUSTY NEAR VENTS, WIRE SHELVING FOR STORAGE, SHELVING ABOVE 3-COMPARTMENT SINK AND DISH MACHINE AREA, VENT ABOVE DISH MACHINE DUSTY AND CAULKING HANGING, COOKLINE HOOD HAS ACCUMULATION OF GREASE, PIPE OF HANDSINK IN DISH ROOM, DISH MACHINE ITSELF AND GARBAGE DISPOSAL. CLEAN ALL ITEMS AND KEEP CLEAN TO PREVENT ANY POSSIBILITY OF CONTAMINATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving under prep table(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- PREP TABLE IN KITCHEN IS RUSTY ON BOTTOM SHELF. CLEAN AND PAINT WITH HIGH GLOSS ENAMEL PAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
11/09/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. OBSERVED PHF IN WALK-IN COOLER AND PREP COOLER AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/04/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- UPON INSPECTION, OWNER STATED THE WALK-IN COOLER WASN'T HOLDING TEMPERATURE AND THEY CALLED A REPAIRMAN IMMEDIATELY. REPAIRMAN WAS STILL AT FACILITY. OBSERVED ITEMS IN WALK-IN COOLER THAT WERE DELIVERED TODAY THAT WERE ABOVE 41F (RAW FISH 54F, RAW SPROUTS 53F, TOFU 49F). OTHER ITEMS THAT HAD BEEN IN THE COOLER TEMPED 41F OR BELOW. THE COOKLINE PREP COOLER TOP HAD SHRIMP 47F-49F, BEEF 49F, CHICKEN 55F. DRAWER HAD RAW STEAK 45F, RAW FISH 44F, RAW CHICKEN 38F. REACH-IN HAD COOKED CHICKEN 55F, SHRIMP 42F, POTATOES 45F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE 41F OR BELOW AT ALL TIMES. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED EMPLOYEE PREPPING RAW CHICKEN IN TUBS ON PREP TABLE AND RIGHT NEXT TO HIM WAS ANOTHER EMPLOYEE PREPPING EGGPLANT. PROVIDE ADEQUATE SEPARATION WHEN PREPPING ANY RAW ANIMAL PRODUCTS AND OTHER FOODS TO PREVENT ANY CROSS CONTAMINATION., CORRECTED DURING INSPECTION BY MAKING SURE RAW CHICKEN WAS AT ONE END OF PREP TABLE AND EGGPLANT PREPPED AT OTHER END.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FLOOR BY DOOR BY DISH MACHINE HAS ACCUMULATION OF FOOD DEBRIS, WALL BY DISH MACHINE SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
05/21/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. DID NOT OBSERVE RAW CHICKEN SITTING OUT TODAY. ITEMS ARE THAWED UNDER REFRIGERATION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED. FACILITY HAS A DRY ERASE BOARD WITH ITEMS NOTED AND 3 HR HOLD. ITEMS MARKED ON CHART ON CLIPBOARD. OBSERVED CHICKEN, RICE AND TOFU TIME MARKED WITH TIME IN AND OUT.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/22/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TWO TUBS OF RAW CHICKEN SITTING OUT AT 39F-54F. PERSON IN CHARGE STATED CHICKEN WAS THAWING AND WAITING UNTIL AFTER LUNCH TIME TO COOK. POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT OR BELOW 41F AT ALL TIMES. ENSURE TO KEEP CHICKEN OR OTHER ITEMS 41F OR BELOW UNTIL READY TO COOK OR PREP.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOOD ITEMS SITTING OUT TO USE DURING LUNCH HOUR: TUB OF COOKED CHICKEN AT 98F-130F, COOKED WHITE RICE 152F, FRIED TOFU 66F, RAW SPROUTS 48F AND CONTAINER OF COOKED RICE NOODLES 56F/57F. CFM STATED THESE ARE HELD OUT FOR LUNCH TIME THEN DISCARDED AFTER 2 OR 3 HOURS. FACILITY DOES NOT HAVE ANY TIME MARKING PROCEDURE. FACILITY WAS USING A DRY ERASE BOARD AT LAST INSPECTION FOLLOW-UP, BUT DID NOT OBSERVE ANY TIME MARKING TODAY. THESE ITEMS MUST BE HELD AT PROPER TEMPERATURE (41F OR 135F) OR MUST BE TIME MARKED. POST A WRITTEN PROCEDURE STATING THE ITEMS THAT WILL BE TIME MARKED AND THAT THEY WILL BE DISCARDED AFTER 4 HOURS. EACH ITEM SHALL HAVE THE TIME IN AND TIME OUT LABELED (11 - 3). ITEMS MUST BE DISCARDED - NOT PUT BACK IN THE COOLER. REPEAT FROM LAST ROUTINE INSPECTION. SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/11/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED. WALK-IN COOLER HAD RAW EGGS STORED TOGETHER ON SIDE AND ALL RAW CHICKEN BELOW READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED. OBSERVED DRY ERASE TIME MAKRING CHART FOR COOKED CHICKEN AND WHITE RICE - MARKED FOR 4 HOURS. SPROUTS AND TOFU KEPT IN COOLER. SPRING ROLLS COOKED MORE PER ORDER.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
05/16/2011 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER HAD TUBS OF RAW CHICKEN ABOVE COOKED CHICKEN. ALSO A BOX OF RAW EGGS ABOVE READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOOD ITEMS SITTING OUT TO USE DURING LUNCH HOUR: TUB OF COOKED CHICKEN AT 69F-73F, COOKED WHITE RICE 101F-106F, FRIED TOFU 77F, RAW SPROUTS 54F AND BOWL OF SPRING ROLLS AT 66F. CFM STATED THESE ARE HELD OUT FOR LUNCH TIME THEN DISCARDED AFTER 2 OR 3 HOURS. FACILITY DOES NOT HAVE ANY TIME MARKING PROCEDURE. THESE ITEMS MUST BE HELD AT PROPER TEMPERATURE (41F OR 135F) OR MUST BE TIME MARKED. POST A WRITTEN PROCEDURE STATING THE ITEMS THAT WILL BE TIME MARKED AND THAT THEY WILL BE DISCARDED AFTER 4 HOURS. EACH ITEM SHALL HAVE THE TIME IN AND TIME OUT LABELED (11 - 3). ITEMS MUST BE DISCARDED - NOT PUT BACK IN THE COOLER. HANDOUT PROVIDED ON TIME MARKING.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DISH MACHINE ROOM WALLS AT DISH MACHINE SOILED, HANDSINK AND WALL AND FLOOR AROUND IT SOILED. ALL DRY STORAGE WIRE RACKS SOILED. CLEAN ALL AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS OBSERVED WITHOUT HAT OR HAIRNET. PROVIDE AND WEAR.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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05/04/2011 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Dish washing Area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE MOVE FROM LOADING SOILED DISHWARE INTO DISH MACHINE TO REMOVING CLEAN DISHWARE FROM MACHINE WITHOUT WASHING HANDS WITH SOAP AND WATER IN BETWEEN - ALSO OBSERVED EMPLOYEE WIPING HANDS ON WET WIPING CLOTH THAT LAYS FOLDED ON DRAINBOARD., COMPLIANT 2-301.14 THE EMPLOYEE HAS A WORKING KNOWLEDGE OF "WHEN" HAND-WASHING WILL BE PERFORMED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Cookline filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED FOOD DEBRIS IN DISH AREA HANDSINK - THE HANDWASHING SINK IS FOR HAND WASHING ONLY NO EXCEPTIONS.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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11/12/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Comment:
- ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/26/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Bangkok 96, 2450 S Telegraph, Dearborn, MI 48124 »