- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- rice warmer
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- UTENSIL STORED IN STANDING WATER AT 70F NEXT RICE WARMER.
- 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
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- employee restroom
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- C-FOLD HANDTOWELS STORED INSIDE THE EMPLOYEE RESTROOM.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
06/02/2015 | Routine |
- Critical: Galvanized Metal, Use Limitati
- Items:
- Galvanized metal
- Problems:
- Used
- Corrections:
- Discontinue use.
- Comment:
- Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with food. Observed a enamel roasting pan. Discard or remove the enamel roasting pan from the food establishment. , Corrected: PIC discarded the enamel roasting pan.
- General violation description:
- 4-101.15 - Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw 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 storing raw foods away and below from raw-ready-to eat foods and ready to eat foods. Observed raw chicken being stored above sprouts and broccoli in the walk-in cooler. Observed raw shrimp being stored above broccoli, cooked almond boneless chicken, and cooked egg rolls in the walk-in cooler. Store all ready-to eat foods and raw-ready-to at foods above the raw shrimp. Store all raw chicken below the raw shrimp. , Corrected: PIC moved the raw chicken to the bottom shelf of the reach in cooler next to the cook line. PIC moved the raw shrimp to the shelf right above the raw chicken in the reach in cooler next to the cook line.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- During pauses in food preparation or dispensing, food preparation or dispensing utensils shall be stored in a clean, protected location. Observed Ice-cream scoop that was being used to dispense soup in a metal container with standing water. Remove the scoop from the container, wash-rinse-sanitize the scoop, and store in a washed-rinsed-sanitized container or on a washed-rinse-sanitized portion of the soup warming station. , Corrected: PIC washed-rinsed-sanitized the ice-cream scoop that was being used to dispense soups. PIC then stored it in a dry sanitized metal container.
- 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
|
11/10/2014 | Routine |
- Clean Condition
- Items:
- Employee clothing
- Locations:
- kitchen Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- 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
- Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- walk-in cooler(s) light
- Problems:
- Less than 20 foot candles
- Corrections:
- Provide as required
- Comment:
- Replace any/all burnt out or turned off light bulbs with in the walk-in cooler. All light fixtures should be fully illuminated so staff can easily see and conduct proper and thorough cleaning procedures. Simply replace bulbs as necessary.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/25/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen Walk-in cooler
- 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. See containers located within the walk in cooler. 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Employee(s) Wash Room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Replace the missing 'hand wash' sign previously located in the Employees wash room. Any simple sign that reminds & encourages frequent and proper staff hand wash activities is sufficient.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen scoop
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- Discontinue practice of storing various utensils in standing water. See product scoop. All in-use utensils must be either be A) kept on a clean and sanitized surfaces between uses, or B) kept in the various products being dispensed. Alternately, utensils can be stored in HOT water that is maintained at 135 degrees Fahrenheit or greater.
- 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
|
10/24/2013 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- steam table
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- 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
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- employee restroom
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- BOX OF CARRYOUT CONTAINERS STORED INSIDE THE EMPLOYEE RESTSOOM.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen handsink drainboard(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/03/2012 | Routine |
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/03/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/07/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- EQUIPMENT PROPERLY SANITIZED AFTER CLEANING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW SHELL EGGS AT 48F, EGG ROLLS AT 51F, RAW SHRIMP AT 53F, BEAN SPROUTS AT 52F INSIDE WALK-IN COOLER., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE UNIT.
- 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)
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Locations:
- employee restroom
- Problems:
- In prohibited area(s) In toilet room(s)
- Corrections:
- Relocate to a suitable storage area
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Walk-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOLER FAN NOT OPERATING - REPAIR 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's and women's restrooms
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- employee restroom
- Problems:
- Less than 1 inch
- Corrections:
- provide
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- 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
|
04/11/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- RAW CHICKEN AND RAW SHRIMP STORED ABOVE COOKED RICE AND RAW VEGETABLES INSIDE THE WALK-IN COOLER., RAW ANIMAL FOODS HAVE BEEN MOVED TO AN ALTERNATE LOCATION, DOWN & 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's and women's restrooms
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- near hand sink Kitchen Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- 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
|
10/18/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guard Walk-in cooler
- 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CONCENTRATION OF SANITIZER INSIDE WIPING CLOTH CONTAINER EXCEEDS 50-100PPM CHLORINE.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's and women's restrooms
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- near hand sink Kitchen Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PIPE LEAKING NEAR KITCHEN HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Locations:
- Kitchen Area
- 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
|
04/12/2010 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Locations:
- overhead sprayer 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAYER HOSE SPRING SECURED TO PROVIDE ADEQUATE AIR GAP.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
10/09/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/01/2009 | Routine Inspection |
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