- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Food residue inside microwave oven. Clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
06/09/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- 4 SEVERELY DENTED CANS OBSERVED ON THE STORAGE SHELF. DENTED CANS MUST BE DISCARDED OR SEPARATED FOR RETURN TO THE DISTRIBUTOR. CORRECTED AT TIME OF INSPECTION BY MARKING THE CANS WITH AN X AND MOVING THEM TO A DESIGNATED AREA SEPARATE FROM THE OTHER CANS TO BE RETURNED.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD AT COOK LINE PREP COOLER OBSERVED WITH SCORING AND STAINING. RESURFACE OR REPLACE CUTTING BOARD TO BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- PARTIALLY EATEN COOKIE OBSERVED ON CUTTING BOARD AT COOK LINE PREP COOLER. DO NOT EAT IN THE COOK LINE AREA OR WHILE PREPARING FOOD.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SCOOPS OBSERVED WITH HANDLES CONTACTING THE FOOD ITEMS SUCH AS BULK FRIED NOODLES, SUGAR, SALT, AND MSG SEASONING. KEEP SCOOP HANDLES OUT OF THE FOOD TO PREVENT HAND CONTACT WITH THE FOOD.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving walk in cooler
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- WIRE RACK SHELVING IN THE WALK-IN COOLER OBSERVED RUSTY AND NOT EASILY CLEANABLE. RESURFACE OR REPLACE SHELVING.
- 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.
|
11/11/2014 | Routine |
- Critical: Cooling Methods
- Locations:
- at the cookline
- Comment:
- SMALL BOWL OF COOKED CHICKEN STRIPS (AT 70 F) WERE PLACED ON THE COVERED COUNTER-TOP COLD FOOD HOLDING BINS TO COOL. EMPLOYEE RELOCATED THE CHICKEN TO BE INSIDE THE REACH IN COOLER UNDERNEATH THE BINS, TO COOL. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Food Contact with Equipment an
- Locations:
- in the Kitchen Area
- Comment:
- SCOOP USED IN THE SUGAR OR SALT BIN HAD FOOD RESIDUE BUILD-UP ON IT. EMPLOYEE REMOVED SCOOP AT MY DIRECTION AND SET IT ASIDE FOR WASHING. ITEM CORRECTED AT TIME OF INSPECTION.
- 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.
- Food Storage Containers, Ident
- Locations:
- in the Kitchen Area
- Comment:
- TWO BINS OF SUGAR AND SALT IN THE BACK OF THE KITCHEN WERE UNLABELED. EMPLOYEE LABELED BINS AT MY INSTRUCTION WITH A PERMANENT MARKER. ITEM CORRECTED AT TIME OF INSPECTION.
- 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.
|
05/07/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE KITCHEN HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- 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:
- IN THE WALK-IN COOLER OBSERVED RAW CHICKEN STORED ABOVE FRIED RICE, RAW CHICKEN AND RAW PORK STORED ABOVE CABBAGE AND GREEN PEPPERS. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW MEATS TO ONE RACK AND THE PRODUCE AND COOKED FOODS TO THE OTHER RACK TO PREVENT CROSS-CONTAMINATION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. FAILURE TO COMPLY WITH THIS VIOLATION AT THE NEXT INSPECTION WILL RESULT IN ENFORCEMENT ACTION.
- 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
|
11/07/2013 | Routine |
- 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:
- RAW SHRIMP AND RAW GROUND PORK OBSERVED STORED ON THE SHELF ABOVE CARROTS AND ONIONS. RAW MEATS MUST BE STORED BELOW AND AWAY FROM ALL READY-TO-EAT FOODS SUCH AS VEGETABLES EVEN IF THE INTENTION IS TO COOK THE VEGETABLES. REARRANGE THE WALK-IN COOLER TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW SHRIMP AND PORK TO THE LOWEST SHELF OF THE COOLER AWAY FROM THE 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: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED 2 SMALL CHILDREN (APPROXIMATELY 2 YEARS IN AGE) IN THE KITCHEN. ONE OF THE CHILDREN OBSERVED HANDLING FOOD ITEMS DURING PREPARATION. CHILDREN MUST BE KEPT AREAS OF THE ESTABLISHMENT WHERE FOOD IS NOT BEING PREPARED. STEPS MUST BE TAKEN TO ENSURE THAT EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS AND LINENS ARE NOT CONTAMINATED. CHILDREN WEARING DIAPERS MAY VISIT THE ESTABLISHMENT FOR SHORT PERIODS ONLY AS NO DIAPER CHANGING FACILITIES ARE AVAILABLE. DO NOT ALLOW SMALL CHILDREN IN THE KITCHEN. CORRECTED AT TIME OF INSPECTION. THE CHILDREN WERE TAKEN INTO THE DINING ROOM AND ARE TO BE TAKEN FROM THE FACILITY BY THE RELATIVE.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE FOOD PREP COOLER OBSERVED THE AMBIENT AIR TEMPERATURE TO BE 55F AND THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: -NOODLES AT 53 -RAW BEEF AT 54 -WONTONS AT 55 -COOKED SHRIMP AT 53 COLD, POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE FOOD ITEMS THAT HAVE BEEN HELD AT UNSAFE TEMPERATURES. KEEP POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER THAT IS HOLDING PROPER TEMPERATURE UNTIL THE PREP COOLER IS SERVICED. CORRECTED DURING INSPECTION BY DISCARDING THE NOTED FOODS. OTHER POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER THAT HAD BEEN RECENTLY STOCKED AND WERE BELOW 43F WERE MOVED TO THE WALK-IN COOLER. SERVICE TECHNICIAN CALLED FOR THE PREP COOLER AND SCHEDULED TO ARRIVE TODAY.
- 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 Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- NO TIME MARKINGS PROVIDED FOR THE BEAN SPROUTS AND SHREDDED CABBAGE THAT ARE HELD OUT AT ROOM TEMPERATURE. TIME MARKINGS ARE CORRECTLY USED FOR OTHER ITEMS SUCH AS COOKED CHICKEN AND EGG ROLLS. ALL POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE HELD OUT AT ROOM TEMPERATURE USING TIME AS A PUBLIC HEALTH CONTROL MEASURE MUST HAVE A LABEL INDICATING THE TIME THAT THE FOOD ITEM MUST BE DISCARDED. ADD TIME MARKINGS TO THE BEAN SPROUTS AND SHREDDED CABBAGE. CORRECTED AT TIME OF INSPECTION BY ADDING TIME MARKINGS FOR THE NOTED ITEMS TO INDICATED WHEN THEY MUST BE DISCARDED. TIME MARKINGS DO NOT EXCEED 4 HOURS AFTER THE ITEM IS REMOVED FROM REFRIGERATION.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- MANY FOODS IN THE WALK-IN COOLER OBSERVED UNCOVERED. FOODS IN STORAGE MUST BE KEPT COVERED TO PREVENT CONTAMINATION. COVER THE FOODS IN THE WALK-IN COOLER.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE PREP COOLER AT 55F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. SERVICE COOLER TO HOLD PROPER TEMPERATURE.
- 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.
|
05/06/2013 | Routine |
- 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 JUST RINSING HANDS FOR LESS THAN 20 SECONDS AT HAND SINK. EMPLOYEES MUST WASH HANDS WITH SOAP FOR AT LEAST 20 SECONDS THEN DRY HANDS WITH PAPER TOWELS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY MANAGER TRAINING EMPLOYEES ON HOW TO WASH HANDS. OBSERVED EMPLOYEE NOW WASHING HANDS FOR AT LEAST 20 SECONDS WITH SOAP AND WATER THEN DRYING HANDS WITH PAPER TOWELS. CORRECTED
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED CAN OPENER BLADES, ALL KNIVES ON KNIFE RACK, AND KNIVES ON STORAGE SHELF TO BE FOOD ENCRUSTED. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY SETTING UP 3 COMPARTMENT SINK. SOILED UTENSILS WERE WASHED, RINSED THEN SANITIZED IN 100 PPM CHLORINE. CORRECTED
- 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) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 2 DENTED FOOD CANS SERVERY DENTED ON THE SEAM STORED WITH OTHER FOOD CANS. FOOD CANS CAN NOT BE DENTED ON THE SEAM. DISCARD OR MARK DO NOT USE AND STORED AWAY FROM OTHER FOOD CANS. CORRECT IMMEDIATELY. CORRECTED BY EDUCATION, BY MARKING THE FOOD CANS DO NOT USE AND RELOCATING CANS.
- 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
- 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:
- OBSERVED 8 FOOD ITEMS IN FIVE GALLON CONTAINERS NOT COVERED IN WALK IN COOLER. COVER ALL FOOD IN STORAGE TO PREVENT CONTAMINATION. CORRECT IMMEDIATELY
- 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
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- OBSERVED MANY TOOLS STORED NEXT TO UTENSILS ON BOTTOM STORAGE SHELF. STORE TOOLS AWAY FROM FOOD AND UTENSILS TO HELP PREVENT CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY RELOCATING TOOLS TO HWT ROOM. CORRECTED
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
11/20/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- prep line UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- BOWL IN USE FOR SCOOPING RICE PLEASE USE ONLY A HANDLED UTENSIL TO HELP MINIMIZE HAND CONTACT
- 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
|
05/24/2012 | Routine Inspection |
- Critical: Cooling
- Comment:
- PIC HAS BEEN USING WIF FOR FIRST STEP OF COOLING OF BIG PRE-COOKED PHF'S SUCH AS RICE, THOUGH NOT TODAY
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Food Contact Surfaces and Uten
- Comment:
- A)CHOPPING BLOCK WAS DISCARDED B)NEW BOWL IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Comment:
- PLUM SAUCE STORED ION STAINLESS STEEL CONTAINER
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
11/18/2011 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- TWO LARGE BOWLS OF FRIED RICE AT 100 - 110 F IN KITCHEN PLEASE CONSIDER USE OF WALK IN FREEZER AS DISCUSSED TO ACCOMPLISH 135 F TO 70 F IN FIRST TWO HOURS OR AT LEAST WALK IN COOLER AND SPLITTING THE LARGE BOWLS INTO SMALLER PORTIONS TO ALLOW FOR HEAT ESCAPE,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- A) CUTTING BLOCK (CIRCULAR) HAS BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR DISCARD B) INTERIOR OF RICE BOWL HAS BECOME VERY SCRATCHED PLEASE REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- cooler(s) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- PLUM SAUCE STORED IN AN OPENED CAN PLEASE TRANSFER TO CLEAN, FOOD GRADE CONTAINER(S),
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
11/08/2011 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO WASH HANDS USING PROPER PROCEDURE. 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.
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOODS WITH THE PREPARATION DATE.
- 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:
- CORRECTED BY REARRANGING THE WALK-IN COOLER TO PREVENT CROSS-CONTAMINATION. RAW MEATS ARE STORED 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
- Comment:
- CORRECTED BY ADDING BEAN SPROUTS AND RAW SHELL EGGS TO THE DRY-ERASE BOARD CHART USED TO MONITOR TIME CONTROLLED FOODS.
- 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.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO SET-UP THE 3-COMPARTMENT SINK FOR PROPER WARE WASHING WITH WASH, RINSE, SANITIZE SOLUTIONS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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05/24/2011 | Follow-up |
- 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 HANDS WITH NO SOAP FOR LESS THAN 20 SECONDS. EMPLOYEE DID NOT DRY HANDS AFTER RINSING. EMPLOYEES MUST WASH HANDS USING PROPER HAND WASHING METHODS. TRAIN ALL EMPLOYEES TO WASH HANDS WITH SOAP FOR AT LEAST 20 SECONDS BEFORE DRYING WITH PAPER TOWEL. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , NO DATE MARKINGS OBSERVED ON FULLY COOKED FOODS THAT ARE HELD FOR UP TO 7 DAYS AND REHEATED TO ORDER. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED. DATE MARK THE COOKED CHICKEN AND EGG ROLLS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN AND BEEF STORED ABOVE CARROTS AND ONIONS AND RAW SHELL EGGS STORED ABOVE GREEN ONIONS IN THE WALK-IN COOLER. TO PREVENT CROSS-CONTAMINATION, RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS SUCH AS VEGETABLES. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED RAW BEAN SPROUTS AND RAW SHELL EGGS HELD OUT AT ROOM TEMPERATURE. EMPLOYEES STATE THAT THESE ITEMS ARE HELD USING TIME AS A PUBLIC HEALTH CONTROL. NO TIME MARKINGS ARE PRESENT FOR THESE ITEMS ON THE DRY ERASE BOARD THAT IS USED FOR TIME MARKING OTHER FOOD ITEMS IN THE FACILITY. FOODS THAT ARE HELD USING TIME AS A PUBLIC HEALTH CONTROL MUST BE CLEARLY LABELED INDICATING THE TIME THAT IS 4 HOURS PAST WHEN THE FOODS WERE REMOVED FROM TEMPERATURE CONTROL AND MUST BE DISCARDED. POST DISCARD TIMES FOR THE RAW BEAN SPROUTS AND RAW SHELL EGGS ON THE DRY-ERASE BOARD OR ON THE INDIVIDUAL CONTAINERS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- EMPLOYEES CANNOT SATISFACTORILY EXPLAIN THE SET-UP PROCEDURE OF THE 3-COMPARTMENT SINK FOR WARE WASHING. UNABLE TO HAVE EMPLOYEES PHYSICALLY SET-UP THE SINKS FOR WARE WASHING AT THE TIME OF INSPECTION DUE TO RAW CHICKEN BEING STORED IN THE SINKS WHILE EMPLOYEES CLEAN/PREPARE IT. ALL WARES MUST BE PROPERLY WASHED, RINSED, AND SANITIZED. TRAIN ALL EMPLOYEES ON WARE WASHING PROCEDURES USING THE PROVIDED INFORMATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Closing Toilet Room Doors
- Items:
- Door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- THE EMPLOYEE RESTROOM DOOR OBSERVED PROPPED OPEN. TOILET ROOM DOORS THAT OPEN TO THE KITCHEN MUST BE KEPT CLOSED EXCEPT DURING CLEANING. CLOSE THE EMPLOYEE RESTROOM DOOR.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- BULK CONTAINERS OF SUGAR, SALT, MSG, FLOUR AND CORNSTARCH ARE NOT LABELED. WORKING CONTAINERS OF FOOD MUST BE LABELED TO PREVENT CONTAMINATION/MISUSE OF THE CONTENTS. LABEL THE NOTED FOOD CONTAINERS WITH THE NAME OF THE CONTENTS.
- 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.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS AT THE 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS. TRAIN EMPLOYEES TO WASH HANDS AT THE DESIGNATED HAND WASH SINKS.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN. NO CONTAINER OF SANITIZER SOLUTION FOR THE WIPING CLOTHS IS PRESENT. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT BACTERIAL GROWTH ON THE CLOTHS. PREPARE WIPING CLOTH SANITIZER SOLUTION AND STORE THE WIPING CLOTHS IN THE SANITIZER 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
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05/12/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Grill line WORKING SUPPLY(IES)
- Problems:
- Held past time control mark
- Corrections:
- Discard.
- Comment:
- ALL FOODS TODAY HELD BEYOND FOUR HOUR TIME LIMIT EXCEPT FOR EGG ROLLS PLEASE KEEP IN MIND THAT ANY BACTERIA DEVELOPED WILL NOT BE DESTROYED BY COOKING, TODAY, SHELL EGGS AND SMALL AMOUNTS OF CHICKEN DISCARDED AND THEN NEW SUPPLIES OF CHICKEN AND SHELL EGGS BROUGHT FORTH AND RECORDED ON TIME CHART AS REQUIRED
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen cooling
- Problems:
- Improperly
- Comment:
- PLEASSE OBSERVE TIME OF COOK-OFF OF ALL FOODS THEN MONITOR AFTER ONE TO TWO HOURS TO THEN TEST THAT THEY HAVE ATTAINED AN INTERNAL TEMPERATURE OF 70 F OR LESS...THEN MOVE THEM INTO THE SECOND STEP OF PROPER COOLING AS SHOWN ON TWO STICKERS POSTED
- 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
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11/19/2010 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Facility BOX(ES)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- PIC TRANSFERRED TO A PLASTIC CONTAINER PLEASE DO NOT USE ANY CARTON OR CONTAINER THAT CANNOT BE CLEANED/SANITIZED FOR STORAGE OF FOOD, FRIED NOODLES FOR SOUP STORED IN CARDBOARD BOX
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOODS CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- PIC ASSURED WCHD THAT HE WILL RETURN TO GROCER, CAN OF COCKTAIL SAUCE SEVERELY DENTED DO NOT USE PLEASE RETURN FOR FOR REFUND OR EXCHANGE WHERE PURCHASED
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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05/18/2010 | Routine Inspection |
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