- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Dishware
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED VARIOUS CLEANED FOOD CONTAINERS, COLLANDERS, ETC TO HAVE LEFTOVER FOOD DEBRIS AND GREASE. CLEAN THOROUGHLY WITH A WASH CLOTH TO ELIMINATE ALL VISIBLE FOOD SOILS, BRUSH AND WIRE PAD SHOULD BE USED IN ADDITION TO WIPING CLOTH - MORE THAN ONE WASH MAY BE REQUIRED., FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GARLIC IN OIL, COOKED CHICKEN AT 47F IN PREP STATION COOLER., NEW COOLER - COOLER TEMPERATURE LOWERED TO PROVIDE SAFE COLD HOLDING TEMPERATURES OF 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)
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Front counter
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC FORKS STORED WITH MOUTHPARTS EXTENDED AT FRONT COUNTER.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- ISSING LIGHT SHIELDS IN KITCHEN AREA.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) STORAGE RACK ABOVE 3-COMPARTMENT SINK 2) CART AT COOKLINE HAS ACCUMULATED GREASE AND SOILS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- prep station cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS STORED INSIDE EACH COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS STORED IN EMPTY CONTAINERS - WIPING CLOTH MUST BE STORED INSIDE A PROPERLY CONCENTRATED SANITIZING 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
|
06/04/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment microwave interior
- Locations:
- can opener(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CORRECTED BY OPERATOR CLEANING INSIDE OF MICROWAVE AND CLEANING THE CAN OPENER.
- 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:
- COOKED RICE STORED NEXT TO RAW CHICKEN ON BOTTOM SHELF., CORRECTED BY OPERATOR MOVING COOKED RICE TO A HIGHER SHELF NEXT TO OTHER READY TO EAT FOOD.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- 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
|
12/02/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- CAN OF MUSHROOMS DAMAGED OBSERVED IN THE DRY GOODS STORAGE WITH THE SIGN ON IT THAT SAYS ADJUST PRICE. THIS INDICATED THAT CAN WAS PURCHASED IN THE DENTED CONDITIONS. , CORRECTED BY OPERATOR REMOVING THE CAN FROM THE ESTABLISHMENT.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HAND WASH SINK AROUND HANDLES AND AROUND THE SIDES NEED TO BE CLEANED.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
06/06/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Kitchen Area
- 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)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- hand wash sink(s) faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- COLD WATER WAS OBSERVED OFF. OPERATOR KEEPS WATER OFF BECAUSE OF A PERSISTING LEAK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/11/2013 | Routine |
- Critical: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- COOK GRABBED PRE COOKED CHICKEN WITH BARE HANDS AND PLACED THEM IN A BOX TO DEEP FRYER. FOOD EMPLOYEES SHALL MINIMIZE BARE HAND AND ARM CONTACT WITH FOOD THAT IS NOT READY-TO-EAT. COOK CHANGED HIS PROCEDURE OF BARE HAND CONTACT BY USING TONGS. CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor dry storage room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THERE WAS EXCESSIVE GREASE BUILD PULP BETWEEN FRYER AND STOVE IN KITCHEN AREA. PHYSICAL FACILITIES SHALL BE CLEANED AS NECESSARY TO KEEP THEM CLEAN. CLEAN THE BUILD UP OF GREASE OFF THE SIDE OF THE STOVE. WILL VERIFY AT NEXT INSPECTION.
- 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.
|
06/12/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor dry storage room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the storage racks located in the dry storage hall. Simply sweep and mop this area more frequently as visual accumulations begin to appear. Also clean area surrounding the nearby walk in cooler.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen dish washing area
- Problems:
- Used for multiple purposes
- Corrections:
- Wiping cloths shall be used for one purpose only example: wiping food spills.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors. Be sure to hang dry all cloths in a proper location that is BELOW and AWAY from all food related surfacres &/or equipment.
- 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
|
12/20/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dish wash area 3-compartment sink faucet
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the floor area adjacent to the three compartment sink and also the flood rim strainer attached to the bottom. Simply keep clean with more frequent clean-outs. As old food debris begins to accumulate, simply remove.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the rear hand wash sink to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area Bulk product bins
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue using simple bowls as bulk product scoops. Begin using proper Food Grade scoops keeping the handles OUT of the various bulk food products. This practice will help minimize the chance of accidental product contaminations.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Located In the back
- Corrections:
- Locate thermometer in the coolest part of the hot holding unit.
- Comment:
- Keep the cooler thermometers properly located at the front of ALL coolers so that staff can frequently and easily monitor the proper working temperature of all coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of keeping all wet wiping clothes in the sanitizer buckets between uses to minimize bacterial growth as well as reduce objectionable odors.
- 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
|
06/07/2012 | Routine Inspection |
- Critical: In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen food prep area
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- Discontinue storing dispensing utensils in standing water. Begin storing on a clean and sanitized surface between uses.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old food residuals accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- food prep area wall(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of old food debris the wall are(s) behind and adjacent to the food prep table. Simply wash these walls frequently as food splashes occur.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen food prep area
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- Discontinue storing dispensing utensils in standing water. Begin storing on a clean and sanitized surface between uses.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old food residuals accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- food prep area wall(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of old food debris the wall are(s) behind and adjacent to the food prep table. Simply wash these walls frequently as food splashes occur.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/17/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) in the dry storage room especially areas under and adjacent to the wire storage shelfs. Simply sweep and mop often to remove food debris as it occurs. Do not let old food residuals accumulate on these floor surfaces without frequent washings.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- reach-in cooler Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Keep all food items in longer term cold storage properly covered to help protect contents from any accidental overhead contamination. This practice will also benefit the freshness of the various food items being stored.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
05/19/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces have been cleaned and sanitized. VIOLATION CORRECTED., CAN OPENER BLADE ENCRUSTED WITH FOOD. THIS FOOD-CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE.
- 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
|
11/09/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 11:25 A.M., THE FOLLOWING TEMPERATURES IN THE WALK IN COOLER WERE OBSERVED: EGG ROLLS: 39, 37, 37 DEGREES F, RAW CHICKEN: 30, 36 DEGREES F. THE VIOLATION IS NOW CONSIDERED 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)
|
07/27/2010 | 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:
- AT ABOUT 3:50 P.M., IN THE WALK IN COOLER COOKED EGG ROLLS ON COOLING SHEETS WERE FOUND 46 DEGREES F. THE OPERATOR INDICATED THAT THE EGG ROLLS HAD BEEN IN THE COOLER OVER NIGHT. THE OPERATOR ALSO STATES THAT A PAN OF WARM COOKED RICE HAD BEEN PLACED IN THE COOLER UNDERNEATH THE EGG ROLLS AT ABOUT 11:00 A.M. THIS MORNING. OTHER FOODS IN THE COOLER WERE FOUND ACCEPTABLE: I.E.: COOKED CHICKEN: 42 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: TO AVOID RAISING THE TEMPERATURE OF OTHER FOODS IN THE COOLER, ENSURE THAT COOLED/COOLING FOODS ARE NOT STORED NEAR OTHERS. CONSIDER DESIGNATING A SEPARATE AREA OF THE COOLER TO STORE FOODS THAT ARE IN THE PROCESS OF COOLING.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:50 P.M., IN THE WALK IN COOLER COOKED EGG ROLLS ON COOLING SHEETS WERE FOUND 46 DEGREES F. THE OPERATOR INDICATED THAT THE EGG ROLLS HAD BEEN IN THE COOLER OVER NIGHT. THE OPERATOR ALSO STATES THAT A PAN OF WARM COOKED RICE HAD BEEN PLACED IN THE COOLER UNDERNEATH THE EGG ROLLS AT ABOUT 11:00 A.M. THIS MORNING. OTHER FOODS IN THE COOLER WERE FOUND ACCEPTABLE: I.E.: COOKED CHICKEN: 42 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: TO AVOID RAISING THE TEMPERATURE OF OTHER FOODS IN THE COOLER, ENSURE THAT COOLED/COOLING FOODS ARE NOT STORED NEAR OTHERS. CONSIDER DESIGNATING A SEPARATE AREA OF THE COOLER TO STORE FOODS THAT ARE IN THE PROCESS OF COOLING. ,
- 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)
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05/05/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Hos Kitchen Chinese Carryout, 18736 Ecorse, Allen Park, MI 48101 »