- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- KEEP ALL WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE.
- 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
|
08/14/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- DOOR SEAL GASKETS OF THE REACH-IN COOLER OBSERVED TO BE SPLIT/CRACKED. REPLACE.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PLASTIC SHELVES IN THE WALK-IN COOLER OBSERVED SOILED. 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.
|
02/13/2014 | Routine |
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL THE STORAGE CONTAINERS FOR THE SUGAR, SALT, FLOUR, CORNSTARCH TO ENSURE THAT THE ITEMS ARE IDENTIFIABLE.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- KEEP THE WIT WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION 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
|
08/14/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- CART STORED IN FRONT OF HAND WASH SINK BLOCKING ACCESSIBILITY FOR HAND WASHING. CORRECTED AT TIME OF INSPECTION BY MOVING THE CART AWAY FROM THE HAND WASH SINK TO PROVIDE ACCESS TO THE SINK.
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- KEEP THE BULK FRIED NOODLES COVERED WHILE STORED TO PREVENT POSSIBLE CONTAMINATION.
- 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
|
02/15/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- , CUTTING BOARDS HAVE BEEN CLEANED, A FEW HAVE BEEN REPLACED
- General violation description:
- 3-304.11 - ALL ARE CLEAN TODAY. VIOLATION CORRECTED.
|
09/17/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- ALL DRINKS MUST BE COVERED IN KITCHEN/FOOD PREPARATION AREAS. UNCOVERED DRINKS WERE FOUND TODAY ON PREP TABLE ACROSS FROM COOKLINE. DRINKS WERE PLACED IN CUPS WITH LIDS TODAY. CORRECTED., DRINKS WERE PLACED IN CUPS WITH LIDS TODAY. VIOLATION CORRECTED.
- 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
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CUTTING BOARDS FOUND IN KITCHEN TODAY WERE VERY STAINED/SCORED. CLEAN CUTTING BOARDS TO REMOVE STAINING OR REPLACE WITHIN 10 DAYS. FOOD CONTACT SURFACES MUST BE KEPT CLEAN AT ALL TIMES., ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- THAWING MUST BE DONE UNDER COLD RUNNING WATER, IN REFRIGERATOR OR MICROWAVE. TODAY 2 CHICKENS WERE THAWING HANGING FROM HOOKS UNDER RACK ABOVE 3 COMPARTMENT SINK. 2 CONTAINERS OF FISH WERE FOUND ON 3 COMPARTMENT SINK IN COLD WATER-NOT RUNNING. CORRECT PRACTICE TODAY, RECHECK NEXT INSPECTION, 6 MONTHS. ALL ITEMS WERE PLACED IN WALK IN COOLER TODAY.
- 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
|
08/28/2012 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- ONE OF THE CEILING TILE INSIDE THE KITCHEN WAS DAMAGED. REPLACE IT.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Lighting, Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 50 foot candles
- Corrections:
- Provide as required
- Comment:
- IN THE BACK ROOM THE LIGHT IS BROKEN AND NOT SUFFICIENT LIGHT TO WALK. REPLACE THE OLD ONE WITH A NEW LIGHT OF AT LEAST 20 FOOT CANDLES, AS SOON AS POSSIBLE
- 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
|
02/23/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE WOOD STORAGE CART WITH A NEW, SMOOTH, AND EASILY CLEANABLE SHELVING UNIT.
- 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: Demonstration of Knowledge
- Comment:
- CORRECTED BY EDUCATING THE PERSON IN CHARGE AND FOOD HANDLERS ON THE REQUIRED HOLDING TEMPERATURES FOR HOT FOOD. THE PERSON IN CHARGE IS KNOWLEDGEABLE TODAY.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING 3 NEW SINK STOPPERS, ONE FOR EACH OF THE 3-COMPARTMENT SINKS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/23/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed wood food storage cart with damaged storage shelves. Food contact equipment must be smooth and easily cleanable. Repair or replace the cart .,
- 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: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Person-in-charge did not know the hot holding temperature for rice in the steamtable. The person- in- charge must demonstrate knowledge. I have provided a Safe Food Guide in Chinese to the person-in-charge to read and understand by the follow-up inspection. This informaation should be shared with all the food handlers.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plug for sanitizing in the 3 compartment sink. Plumbing must be maintained. Provide an approved drain plug for the sink compartment.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Observed large food pots stored in the mop sink. Store food pots in food equipment area of the kitchen. Keep mop sink free of food contact equipment.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed several wiping cloths left out on counter in the kitchen. Store wiping cloths in sanitier pail when not in use.
- 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
|
08/09/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY REMOVING THE SPLASH GUARD FROM THE DRAIN BOWL AT THE 3-COMPARTMENT SINK AND DISCONTINUING USE OF THE WASH BASIN FOR FOOD PREP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Cleaning Procedure
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON PROPER HAND WASHING PROCEDURE. GLOVES ARE NO LONGER RINSED. EMPLOYEES OBSERVED WASHING HANDS PROPERLY TODAY.
- 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.
|
02/17/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- 1. OBSERVED BEEF IN THE WASH BASIN OF THE 3-COMPARTMENT SINK THAT IS DIRECTLY CONNECTED TO THE GREASE TRAP. 2. OBSERVED A SPLASH GUARD INSTALLED AT THE DRAIN BOWL FROM THE OTHER 2 COMPARTMENTS OF THE 3-COMPARTMENT SINK ELIMINATING THE REQUIRED AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM OF THE DRAIN BOWL. TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND EQUIPMENT, AN AIR GAP MUST BE PROVIDED BETWEEN THE END OF THE DRAIN LINE AND THE SEWAGE SYSTEM OF SINKS USED TO PREPARE FOOD. DO NOT USE THE WASH (FAR RIGHT) BASIN OF THE 3-COMPARTMENT SINK TO PREPARE FOOD. REMOVED THE SPLASH GUARD FROM THE DRAIN BOWL.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- -OBSERVED EMPLOYEE RINSE GLOVES OFF AT 3-COMPARTMENT SINK AND DRY WITH CLOTH TOWEL AFTER HANDLING RAW CHICKEN BEFORE HANDLING CLEAN UTENSILS. -OBSERVED EMPLOYEE RINSE HANDS AT 3-COMPARTMENT SINK AND DRY ON CLOTH TOWEL AFTER HANDLING RAW BEEF BEFORE HANDLING COOKED FOOD. EMPLOYEES MUST WASH HANDS AT DESIGNATED HAND WASH SINKS FOR AT LEAST 20 SECONDS WITH SOAP AND WARM WATER AND DRY WITH PAPER TOWEL WHEN CHANGING TASKS OR AFTER ANY CONTAMINATION OCCURS. GLOVES SHALL BE CHANGED AFTER EACH USE AND MAY NEVER BE WASHED. TRAIN EMPLOYEES ON PROPER HAND WASHING PROCEDURE.,
- 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.
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Washed or rinsed off
- Corrections:
- DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's rest room
- 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.
- 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:
- OBSERVED SHRIMP AND BEEF THAWING OUT AT ROOM TEMPERATURE. AT TIME OF INSPECTION, WATER WAS RUN OVER SHRIMP BUT NOT ALLOWED TO CONTINUE RUNNING TO FLUSH AWAY PARTICLES. FOOD MUST BE THAWED PROPERLY WITH APPROVED METHODS. THAW UNDER REFRIGERATION, UNDER COLD RUNNING WATER, AS PART OF THE COOKING PROCESS, OR IN THE MICROWAVE FOR IMMEDIATE USE. DISCONTINUE THAWING MEATS OUT AT ROOM TEMPERATURE.
- 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
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
02/08/2011 | Routine Inspection |
- Critical:
- Comment:
- The egg rolls were date marked and the violation had been corrected.
- 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:
- Comment:
- The noodle containers were covered with lids. Violation had been corrected.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- The egg rolls were date marked and the violation had been corrected.
- 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: Separation, Packaging, & Segre
- Comment:
- The noodle containers were covered with lids. Violation had been corrected.
- 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
|
09/13/2010 | Follow-up |
- Critical:
- 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:
- The egg rolls were not date marked. Ready to eat potentially hazardous food shall be date marked. Add 6 days to the date of preparation and discard them afterwards.
- 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:
- Items:
- Damaged/spoiled/recalled food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store separately.
- Comment:
- The shopping plastic bags were touching the fried noodles. To avoid the cross contamination cover the needles and store the bags at a different place. discard the top portion of the noodles. A follow up inspection will be conducted with in 10 days.
- 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:
- 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:
- The egg rolls were not date marked. Ready to eat potentially hazardous food shall be date marked. Add 6 days to the date of preparation and discard them afterwards. ,
- 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:
- Items:
- Damaged/spoiled/recalled food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store separately.
- Comment:
- The shopping plastic bags were touching the fried noodles. To avoid the cross contamination cover the needles and store the bags at a different place. discard the top portion of the noodles. A follow up inspection will be conducted with in 10 days.,
- 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: Ready-to-Eat Food, Date Markin
- 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:
- The egg rolls were not date marked. Ready to eat potentially hazardous food shall be date marked. Add 6 days to the date of preparation and discard them afterwards. ,
- 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: Separation, Packaging, & Segre
- Items:
- Damaged/spoiled/recalled food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store separately.
- Comment:
- The shopping plastic bags were touching the fried noodles. To avoid the cross contamination cover the needles and store the bags at a different place. discard the top portion of the noodles. A follow up inspection will be conducted with in 10 days.,
- 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Dirty wiping cloths were stored on the counters. Store them in a sanitizer bucket.
- 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Dirty wiping cloths were stored on the counters. Store them in a sanitizer bucket.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Dirty wiping cloths were stored on the counters. Store them in a sanitizer bucket.
- 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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08/12/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about New China Inn, 14709 Northline, Southgate, MI 48195 »