| No violation noted during this evaluation. | 03/31/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed damaged pressure vacuum breaker on the overhead sprayer by garbage disposal. A functioning backflow preventer must be present. Repair or replace this device.
- 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
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice scoop jagged edge. Food contact equipment must be in good condition. Replace with a new ice scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the dishroom handsink. Provide soap for this handsink.
- 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)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine level below 10 ppm in the dishmachine. Sanitizing rinse must be 50-100 ppm of chlorine. Replace the empty chlorine container and prime the sanitizer line before using the dishmachine. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed broken metal stem thermometer for checking food temperatures. Provide an accurate metal stem thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handwash sign for the wait station handsink. Provide a handwash sign for this handsink.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the Delfield, True and cookline coolers. Provide conspicuous thermometers in each of these 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)
|
03/20/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected: Observed the Deli Slicer which was clean, free of food debris, and residue.
- 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: Manual and Mechanical Warewash
- Comment:
- Corrected: The dish machine was tested for chlorine amount parts per million. Observed chlorine test strip at 50 parts per million
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed Lo Mien noodles and Crab Rangoon properly date marked for 7 days which included the day the Lo Mien noodles and Crab Rangoon were prepared.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/30/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A deli slicer shall be clean to sight and touch. The back of the deli slicer had food residue on it. Fully clean the deli slicer to remove food residue. ,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A chemical sanitizer of chlorine should meet the limits of 25-50 parts per million (ppm). Dish machine tested at 0 ppm. Discontinue using dish machine until it is repaired. It should be noted that a three compartment sink was set up. ,
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Date marking ready to eat potentially hazardous foods must not exceed 7 days. Observed cooked lo mien noodles without a date mark and crab rangoon had been date marked for 8 days. This was corrected during inspection by changing the dates to 7 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing it at least 6 inches above the floor. Food was stored on the floor in the walk in cooler and walk in freezer.
- 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
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods. Observed friend chicken being stored on a tray with napkins in the walk in cooler. Cloth can not be used to line trays for the storage of food.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Nonfood-Contact Surfaces
- Comment:
- Non contact surfaces shall be easily cleanable. Observed dirty cardboard on the shelves in the walk in freezer and on dry storage shelves. Do not use cardboard to line the shelves.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings. Observed a gap at the bottom of the backdoor. Install weather striping so there is no gap.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The hand wash sink shall be maintained in good condition. Hand wash sink only dispensed hot water. Repair hand wash sink so it dispenses hot and cold water. , Corrected: Violation was corrected during inspectio by turning hot water valve on.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/03/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY REPAIRING DISH MACHINE TO PROVIDE 50-100PPM CHLORINE.
- 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
|
03/10/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED AT 0PPM CHLORINE. REPAIR TO PROVIDE 50-100PPM CHLORINE. DISCONTINUE USING DISH MACHINE UNTIL REPAIRED. SET UP 3-COMPARTMENT SINK.,
- 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
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- BOTTOM SHELF OF PREP TABLE HAD CARROTS AND CUTTING BOARDS WITH CHEMICALS. STORE CHEMICALS ELSEWHERE AWAY FROM FOOD AND EQUIPMENT., CORRECTED BY MOVING CHEMICALS AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
02/17/2014 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED. NO CARRY OUT BAGS USED FOR FOOD. NO EGG TRAYS RE-USED. CABBAGE SPINNER SMOOTH AND COATED.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY SEPARATING FROZEN REPACKAGED RAW BEEF AND RAW CHICKEN BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. SHREDDED CABBAGE AND LETTUCE KEPT IN PREP COOLER AT/BELOW 41F. FACILITY NOW CHOPS ALL CABBAGE WITHIN 1 HOURS THEN PUTS CONTAINERS IN THE WALK IN COOLER AT/BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/23/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED IN WALK-IN FREEZER SOME CHICKEN AND/OR OTHER FOODS STORED DIRECTLY IN CARRY-OUT BAGS. DO NOT STORE FOOD DIRECTLY IN CARRY-OUT BAGS - USE FOOD APPROVED BAGS. IN COOLER, OBSERVED EGG TRAY BEING REUSED TO STORE GARNISHES ON. DO NOT REUSE EGG TRAY FOR ANY FOOD STORAGE. OBSERVED CABBAGE SPINNER WITH INSIDE PORTIONS OF WOOD SLATS LOOSING FINISH AND EXPOSING BARE WOOD. MUST RECOAT SLATS WITH FOOD APPROVED EPOXY TO MAKE SMOOTH, EASILY CLEANABLE AND SANITIZEABLE. IF RECOATED - MUST PROVIDE PROOF THAT COATING IS FOOD SAFE. IF THIS IS NOT POSSIBLE, THEN MUST REPLACE SPINNER WITH A FOOD APPROVED ONE.,
- 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: 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:
- FACILITY REPACKAGES MANY OF THE RAW MEATS (CHICKEN, BEEF, FISH) AND STORES IN THE FREEZER. THE WALK-IN FREEZER HAS REPACKAGED RAW MEATS STORED JUMBLED WITH OTHER FOODS. STORE REPACKAGED RAW MEATS BELOW AND AWAY FROM ANY OTHER FOODS (MAY STORE RAW BEEF AND RAW SEAFOOD TOGETHER, THEN RAW CHICKEN ON BOTTOM AWAY FROM EVERYTHING ELSE).,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED 2 BOWLS OF SHREDED CABBAGE AND 1 BOWL OF SHREDDED ICEBERG LETTUCE SITTING ON SHELF BY COOKLINE AT 81F-85F. MUST HOLD SHREDDED/CUT LETTUCE AND CABBAGE AT OR BELOW 41F AT ALL TIMES. IN BACK, THERE WERE 3 LARGE CONTAINERS OF CHOPPED CABBAGE AT 43F-54F. THE CABBAGE WAS ALL JUST SLICED AND EGG ROLLS ARE GOING TO BE MADE. EXPLAINED THAT CABBAGE CAN NOT SIT OUT SO AS TO PREVENT THE TEMPERATURE OF THE CABBAGE GOING ABOVE 41F. WHEN PREPPING, KEEP ONLY ONE CONTAINER OF CABBAGE OUT AT A TIME AND THE REST IN THE COOLER AT 41F OR BELOW. AFTER CUTTING ONE CONTAINER OF CABBAGE, PUT THE CUT CABBAGE IN COOLER TO HOLD AT/BELOW 41F. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED FLY PAPER IN DRY STORAGE AREA OVER FOOD ITEMS AND ANOTHER ONE OVER CLEAN BOWLS. FLY PAPER MUST NOT BE OVER FOOD, FOOD PREP AREAS OR CLEAN EQUIPMENT. REMOVE FLY PAPER.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- OBSERVED LINEN TOWELS ON TOP OF SHREDDED LETTUCE AND CABBAGE. DO NOT USE LINEN TOWELS DIRECTLY ON FOOD.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
|
08/26/2013 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY DISCARDING WOOD BOWLS, SCOOPS HAVE HANDLES, CLEANABLE CONTAINERS PROVIDED FOR CHOPPED CABBAGE, TONGS FOR WONTONS.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. DISH MACHINE AND SINK AT 50-100PPM CHLORINE.
- 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
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW EGG AND RAW CHICKEN ON BOTTOM SHELF IN PREP COOLER. ALSO, WALK-IN COOLER HAD ALL RAW MEATS ON BOTTOM SHELVES SEPARATED BY SPECIES PROPERLY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. DID NOT OBSERVE ANY CABBAGE OR LETTUCE SITTING OUT. CABBAGE FOR EGG ROLLS NOW COOKED IMMEDIATELY AFTER CHOPPING. SAUCES AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY PROVIDING SCOOPS FOR CHIVES AND TONGS FOR WONTONS AND COOKIES.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING CHLORINE TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/28/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED CHIPPED AND CRACKED WOODEN BOWLS USED FOR VEGETABLES AT COOKLINE. OBSERVED SCOOPS WITH HANDLES MISSING/BROKEN USED FOR FLOUR AND OTHER SPICES. MUST USE INTACT EQUIPMENT FOR FOOD CONTACT. DISCARD BOWLS AND BROKEN SCOOPS AND REPLACE WITH SMOOTH, UNCHIPPED, UNBROKEN BOWLS/SCOOPS. ALSO, OBSERVED SLICED CABBAGE STORED IN LARGE CARDBOARD BOXES. DO NOT STORE FOOD IN CARDBOARD BOXES DUE TO THE BOXES NOT BEING ABLE TO BE CLEANED AND SANITIZED OR DURABLE. STORE FOOD IN CLEANABLE CONTAINERS. BOWLS USED FOR FRIED WONTONS ARE USED AS SCOOPS FROM A LARGER BOWL TO PUT THE FRIED WONTONS IN. MUST USE A SCOOP WITH A HANDLE OR GLOVED HANDS.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED 0PPM CHLORINE. SANITIZER BUCKET WAS EMPTY. EMPLOYEE STATED HE CALLED COMPANY TO ORDER MORE. EMPLOYEES WERE USING DISH MACHINE. DISCONTINUE USING DISH MACHINE AND USE 3-COMPARTMENT SINK TO WASH, RINSE AND SANITIZED FOOD CONTACT SURFACES OF EQUIPMENT, UNTIL DISH MACHINE CAN PROVIDE 50-100PPM CHLORINE. ALSO, SANITIZE SINK HAD ABOVE 200PPM CHLORINE - ADJUST TO BE BETWEEN 50-100PPM CHLORINE. ,
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- IN 1-DOOR COOLER AT FAR END OF COOKLINE HAD CONTAINER OF RAW EGGS OVER COOKED CHICKEN, PREP COOLER HAD CONTAINER OF RAW CHICKEN STORED OVER RAW EGG WASH, WALK-IN COOLER HAD 3 TUBS OF RAW CHICKEN STORED OVER A TUB OF RAW SHRIMP, RAW PORK AND RAW BEEF. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATE FROM EACH OTHER. STORE RAW CHICKEN BELOW ALL OTHER RAW ANIMAL PRODUCTS.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED 2 BOWLS OF CUT CABBAGE AND 1 HEAD OF ICEBERG LETTUCE (CUT) SITTING ON SHELF BY COOKLINE AT 63F. IN BACK, THERE WERE 6 LARGE CONTAINERS OF CHOPPED CABBAGE AT 50F. THE CABBAGE WAS ALL JUST SLICED AND EGG ROLLS ARE GOING TO BE MADE. EXPLAINED THAT ALL THAT CABBAGE CAN NOT SIT OUT AT ONE TIME SO AS TO PREVENT THE TEMPERATURE OF THE CABBAGE GOING ABOVE 41F. WHEN PREPPING, KEEP ONLY ONE CONTAINER OF CABBAGE OUT AT A TIME AND THE REST IN THE COOLER AT 41F OR BELOW. ALSO, DO NOT STORE SMALLER BOWLS OF CABBAGE OR CUT LETTUCE ON SHELF BY COOKLINE - MUST STORE IN COOLER AT 41F OR BELOW. OBSERVED 3 CONTAINERS OF A SAUCE MADE WITH SOY SAUCE, CORN STARCH, ONION ON BOTTOM SHELF BY COOKLINE AT 88F. THIS SAUCE MUST BE KEPT IN THE COOLER AT OR BELOW 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLE CHOPPED ONION/CHIVES TO PUT IN SOUP AND FORTUNE COOKIES WITH BARE HANDS. USE GLOVES OR UTENSILS TO HANDLE READY TO EAT FOODS. ONION/CHIVES HAD A SPOON, BUT WAS NOT USED. PROVIDE TONGS OR GLOVES BY FORTUNE COOKIES.,
- 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
- Critical: Restriction and Storage
- Items:
- Medication(s)
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED EMPLOYEE VITAMINS AND OTHER MEDICINES STORED ON SHELF ABOVE SUGAR PACKETS AND STRAWS AND OTHER CUSTOMER ITEMS. STORE EMPLOYEE MEDICINES BELOW AND AWAY FROM ANY FOOD, EQUIPMENT OR SINGLE SERVICE ITEMES., CORRECTED DURING INSPECTION BY PUTTING ALL ITEMS IN A BAG AND STORING ON THE BOTTOM SHELF BELOW AND AWAY FROM ALL FOOD, EQUIPMENT AND SINGLE SERVICE ITEMS.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CHLORINE TEST STRIPS WERE NOT AVAILABLE. PROVIDE TEST STRIPS AT ALL TIMES.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DUST ON EXHAUST INTAKE BY FAR END OF COOKLINE, ALSO DUST UNDER HOOD AT COOKLINE, THEN TOP SHELVES OF 2-DOOR TRUE COOLER ARE HEAVILY SOILED. CLEAN ALL ITEMS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/12/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- OBSERVED NO FLYING INSECTS IN THIS LICENSED FOOD FACILITY. PEST CONTROL STRIPS AND TRAPS ARE PRESENT PER CONTRACTED PROSHIELD PEST CONTROL SERVICE. INVOICE # 7727 DATED 9/17/12 @ 10:30AM - 11:00AM. SEE ATTACHED COPY OF RECEIPT.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- OBSERVED RAW CHICKEN, RAW BEEF, RAW PORK, TOFU EACH AT 41F OR BELOW. THE PRODUCT INTERNAL TEMPERATURES BEING MAINTAINED BY A NEW REACHIN COOLER. PURCHASE RECEIPT DATE 8/9/12 FROM RESTAURANT EQUIPMENT INVOICE #1124386 SEE ATTACHED COPY OF RECEIPT.
- 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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09/28/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- REMOVE OBSERVED FLYING INSECTS IN BACK WORK AREA.......OPERATOR MAY WANT TO CONSIDER PEST CONTROL COMPANY TO ASSIST .,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REACH IN COOLER AT CHEF'S GRILL IS NOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.......RAW MEATS AT TOP OF COOLER RECORDED AT 48F ........COOKED CHICKEN PIECES RECORDED AT 47F AT BOTTOM OF COOLER,,,,,,,COOKED NOODLES AT 48F.......NO FOODS WERE FOUND TO BE HOLDING AT 41F OR BELOW. REPAIR OR REPLACE REACH IN COOLER ,,,,,,,,DO NOT STORE POTENTIALLY HAZARDOUS FOODS AT THIS COOLER UNTIL REPAIRED OR REPLACED TO HOLD FOOD AT 41F 0R BELOW.,
- 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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08/06/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- OPERATOR HAS ORDERED A NEW COOLER AND IS CURRENTLY USING ICE TO MAINTAIN 41F OR BELOW
- 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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02/14/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW CHICKEN IN CONTAINER OUT OF COOLER STORED ON A CAN FOOD PRODUCT, RECORDED AT 60F...........RAW BEEF AT TOP OF REACH IN COOLER AT 50F .........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.DISCARD POTENTIALLY HAZARDOUS FOODS NOT HELD AT 41F OR BELOW., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN STORED OVER CELERY IN UPRIGHT COOLER........RAW SCALLOPS STORED OVER SAUCES IN WALK IN COOLER.......MOVE SAUCES AWAY FROM THE RAW ANIMAL FOOD SHELVING IN WALK IN COOLER.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER IS NOT DISPENSING SANITIZER .......REPAIR MACHINE TO DISPENSE 50-100PPM........SANITIZE MANUELLY AT 3 COMPARTMENT SINK AT 50-100PPM AFTER WASHING. ,
- 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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01/25/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT RIC RECORDED AT 41F OR BELOW
- 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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09/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- RAW CHICKEN STORED IN OPEN ON CAN OF BABY CORN AT 58F, VEGGIE CHICKEN AT 49F INSIDE COOLER, COOKED CHICKEN STRIPS RECORDED AT 47F.......MAINTAIN ALL POTENTIALLY HAZAROUS FOODS AT 41F OR BELOW SUBMIT RISK CONTROL PLAN,
- 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: Responsibility of Person in Ch
- Comment:
- ALLEMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS, EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER DISPENSING 50-100PPM AS REQUIRED, DISHWASHER DISPENSING 50-100PPM
- 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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08/11/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED SHRIMP RECORDED AT 46F AND TOFU RECORDED AT 47F IN REACH IN COOLER BOTTOM ACROSS FROM GRILL......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW., ,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- PROVIDED OPERATOR WITH HEALTH FORMS (1A & 1B ) AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" IN BOTH CHINESE AND ENGLISH LANGUAGE FOR USE EMPLOYEE HEALTH EDUCATION AND TRAINING. ENSURE ALL EMPLOYEES HAVE BEEN SCREENED AND EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS....... PROVIDE EACH EMPLOYEE A COPY OF THE "FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" .........OPERATOR MAY DOCUMENT EMPLOYEE HEALTH EDUCATION AND TRAINING ON THE HEALTH FORMS 1A & 1B. , ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AT DISHWASHER ........REPAIR MACHINE TO DISPENSE 50-100PPM. USE MANUEL SANITIZATION @ 50-100PPM IN 3RD SINK OF 3 COMPARTMENT SINK FOR EQUIPMENT AND UTENSILS UNTIL DISHWASHER HAS BEEN REPAIRED TO DISPENSE SANITZER AT 50-100 PPM., ,
- 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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07/26/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CORRECTED. RAW FISH MOVED TO BOTTOM SHELF IN REACH-IN COOLER. RAW SHRIMP MOVED TO BOTTOM SHELF IN WALK-IN COOLER., BACK REACH-IN COOLER HAD A BIN OF RAW FISH ABOVE NOODLES AND OTHER READY TO EAT FOODS. WALK-IN COOLER HAD BOWL OF RAW SHRIMP ABOVE CABBAGE. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALL BY WHERE OIL IS STORED IS SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/19/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. TOP PREP COOLER HAD ITEMS AT 33F - 38F: SHRIMP, CHICKEN, BEEF. REACH-IN HA TOFU 40F, SHRIMP 39F. COOLER BY COOKLINE RIBS 40F. CHICKEN PUT IN WALK-IN TO COOLER NOT IN THE PREP COOLER. PIC SHOWED LOG SHEET ON TEMPS. CONTINUE USE OF LOG SHEETS TO MONITOR COOLERS.
- 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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08/09/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- DRY STORAGE AREA HAD TWO BINS LINED WITH BLACK GARBAGE BAGS HOLDING FLOUR / RICE ITEMS. FOOD SHALL NOT CONTACT ANY MATERIAL THAT IS NOT APPROVED AS A FOOD CONTACT SURFACE. DO NOT USE GARBAGE BAGS - USE CLEAR FOOD APPROVED LINERS., CORRECTED. EMPLOYEE CHANGED OUT ITEMS INTO FOOD APPROVED CLEAR LINER BAGS.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED PREP COOLER TOP TO HAVE RAW SCALLOPS 54F, RAW SHRIMP 50F, RAW BEEF 49F/50F, RAW CHICKEN 45F/46F. REACH-IN OF SAME UNIT HAS COOKED NOODLES 51F, TOFU 51F, COOKED SHRIMP 49F, CHOOKED CHICKEN 41F. 1-DOOR REACH-IN AT END OF COOKLINE HAS COOKED BREADED CHICKEN BREAST 70F, BAG OF COOKED BREADED CHICKEN CHUNKS AT 73F AND ANOTHER AT 59F. PERSON IN CHARGE STATED THESE ITEMS SOMETIMES TAKEN OUT OF COOLER DURING LUNCH RUSH THEN PUT BACK IN COOLER. POTENTIALLY HAZARDOUS ITEMS MUST BE HELD AT OR BELOW 41F. DISCUSSED TAKING OUT A FEW ORDERS DURING RUSH AND USE WITHIN 20 MINUTES. IF ITEMS KEPT OUT ANY LONGER, THEN TIME MARKING MUST BE USED FOR 4 HOURS, THEN DISCARDED. FACILITY GIVEN LOG SHEETS TO USE FOR EACH COOLER TO LOG DAILY TEMPERATURES. FACILITY SHALL USE THESE LOGS AND SHOW UPON FOLLOW-UP INSPECTION. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED CHOPPING KNIVES STORED IN BETWEEN PREP TABLE AND WALL AND BETWEEN TWO PREP TABLES. STORE UTENSILS ON TOP OR PREP TABLE TO PREVENT ANY CONTAMINATION.
- 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
- Miscellaneous Sources
- Items:
- Food
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED WASHED GREEN ONIONS HANGING ON A STRING LINES TO DRY, BUT SOME OF THEM ARE TOO CLOSE TO WALL AND ACTUALLY CONTACTING WALL. ENSURE FOOD ITEMS DO NOT TOUCH WALL TO PREVENT CONTAMINATION. OBSERVED BOWLS OF FRIED NOODLES ALREADY FILLED FROM LARGER BOWL, BUT NO GLOVES OR UTENSIL THERE TO DISPENSE. PERSON IN CHARGE STATED SPOON IS USED AND PUT ONE IN LARGER BOWL TO BE USED. ENSURE UTENSILS OR GLOVES USED TO HANDLE FRIED NOODLES (AND FORTUNE COOKIES) TO PUT INTO BAGS OR BOWLS.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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07/29/2010 | Routine Inspection |
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