| No violation noted during this evaluation. | 03/31/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Meat slicer has some soiled areas on undercarriage area, must deep clean more thoroughly. 2)Clean shelving racks in walk in cooler, soiled with food particles. 3)Clean prep table with cutting board top, very soiled with dried food particles.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving racks holding dry goods are soiled or dusty, clean more thoroughly.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Has fried rice in warmer with burner off after lunch, at 130 degrees F, will discard now.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors esp under equipment and near mop sink.
- Backflow protection
air gap, device standard, when required
- Sanitization methods - hot water, chemical
Observation:Wet wiping cloths not in sanitizer solution, none made up now, must keep solution made and use when kitchen open. Made solution now at 100 ppm and cloths now submerged.
- Foods are cooled using appropriate methods
Observation:Observation:Has cooked chicken at 122 degrees and in deep pan, must divide into shallower pans, about 2 inches, and place in cooler as soon as possible to aid proper cooling. 2)Has large stock pot of chicken product that is about 6 inches deep, should divide in shallow pans before cooling, or use ice bath or other means to cool rapidly. Reviewed and given instructions on cooling.
- Hand drying provided
Observation:Hanssink in kitchen and women's RR out of paper towels, restocked now. Monitor closely to ensure has paper towels.
- When to wash
Observation:Observed changing tasks and not washing hands, and before putting on gloves, must wash hands more frequently. Review handwashing with all employees.
- Protecting food from environmental contamination
Observation:Has one tray of chicken on floor in walk in cooler under the shelving unit, moved to shelf now. 2)Has cases of frozen food on floor in walk in freezer and cases of vegetables and eggs on floor in small walk in cooler, must store all foods at least 6 inches off floor, provide more shelving racks in units.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Does not have signed reporting of illness forms for employees, must get signed and keep on file at business. Given example today.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wet wiping cloths need to be stored in sanitizer solution as discussed earlier in report.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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03/18/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage- has raw chicken and pork in trays over celery, must rotate to keep all meats lower than ready to eat foods. Corrected on site.
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11/01/2013 | Routine |
- Common name-working containers
1) Has two spray bottles that do not have name of contents, must label to prevent confusion. 2) Need to label the container with chemical sanitizer wet cloths, as well. Correcting on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, all cloths in solution now. 2) Is reusing cardboard box for organizing dipping sauces, must provide a smooth, cleanable, container for this purpose, such as plastic. 3) Clean lower shelves of prep tables, soiled with food spills. 4) Clean prep table drawes, soiled with food debris.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has cooked chicken broth in stock pot that will last longer than 24 hours, must date mark and use within 7 days or discard, reports all other cooked foods used all in one day. Any potentially hazardous food must be dated when thawed, opened, prepped, and used within 7 days unless totally consumed in first 24 hours. Corrected on site.
- Outer openings are protected
1) Gaps under or around exterior door at back of business, need to seal wherever can see light showing through. 2) Need to install a self closure mechanism on back door to help keep pests out. 3) Has several fies and fruit flies in kitchen area, must contact pest control for pest control needs.
- Food storage - preventing contamination from the premises
1) Has several cases of frozen food on floor in walk in freezer, must store all foods at least 6 inches off floor to protect product. 2) Has two totes of chicken and two sacks of onions on floor in small walk in cooler, all foods must be stored at least 6 inches off floor. 3) Has lids for rolling totes of flour and sugar with no lids, broken, per staff, must replace lids to have all foods properly covered. 4) Has lid removed from cashers container, replace to protect foods. 5) Condensate building up in doorway of walkin freezer within walk in cooler, has had repaired recently, but problem persists, contact contractor to re evaluate the problem, door does not close fully.
- In-use utensils, between-use storage
1) Clean meat slicer and food processor more thoroughly, food debris present. 2) Clean prep tables more thoroughly, food buildup in crevices of white top table. 3) Clean ice scoop, soiled near handle base area. 4) Rice scoop being left out of rice, must either hold in rice or in hot water at least 135 degrees F in between uses. 5) Clean interior of coolers, soiled with food spills. 6) Has cloth wrapped around handle of wok, must change daily and when soiled. 7) Stove is soiled, must clean more thoroughly.
- Plumbing system repaired according to law
1) Three compartment sink discharge line leaking under center compartment, must repair. 2) Men's RR sink is very loose from the wall, reattach.
- Foods are cooled using appropriate methods
Has fried chicken sitting at room temp cooling, at 100 degrees now before putting in walk in, must keep in shallow trays and place in cooler soon after preparing to cook to 70 degrees within 2 hours and 41 degrees in next 4 hours. Placed trays in walk in cooler. Correcting onsite.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, all cloths in solution now. 2) Is reusing cardboard box for organizing dipping sauces, must provide a smooth, cleanable, container for this purpose, such as plastic. 3) Clean lower shelves of prep tables, soiled with food spills. 4) Clean prep table drawes, soiled with food debris.
- Bare hand contact with ready to eat foods
Observed one staff handling an egg roll after cooked with bare hands, must not have bare hand contact with ready to eat foods, must use tongs, gloves, deli papers etc to handle ready to eat foods. Corrected on site, will use tongs.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, all cloths in solution now. 2) Is reusing cardboard box for organizing dipping sauces, must provide a smooth, cleanable, container for this purpose, such as plastic. 3) Clean lower shelves of prep tables, soiled with food spills. 4) Clean prep table drawes, soiled with food debris. --1) Clean meat slicer and food processor more thoroughly, food debris present. 2) Clean prep tables more thoroughly, food buildup in crevices of white top table. 3) Clean ice scoop, soiled near handle base area. 4) Rice scoop being left out of rice, must either hold in rice or in hot water at least 135 degrees F in between uses. 5) Clean interior of coolers, soiled with food spills. 6) Has cloth wrapped around handle of wok, must change daily and when soiled. 7) Stove is soiled, must clean more thoroughly.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cleaning of cooking and baking equipment
1) Clean meat slicer and food processor more thoroughly, food debris present. 2) Clean prep tables more thoroughly, food buildup in crevices of white top table. 3) Clean ice scoop, soiled near handle base area. 4) Rice scoop being left out of rice, must either hold in rice or in hot water at least 135 degrees F in between uses. 5) Clean interior of coolers, soiled with food spills. 6) Has cloth wrapped around handle of wok, must change daily and when soiled. 7) Stove is soiled, must clean more thoroughly.
- Cleanability of floors, walls, and ceilings
1) Need to provide floor wall coving along walls in kitchen area, to aid cleaning. 2) Flooring not under the fryer area, provide flooring to aid cleaning.
- Food storage containers identified with common name of food
1) One shaker of sesame seeds not labeled with common name, label to identify product. 2) Any cooked product should be labeled with name along with date made in walk in cooler, if needs to be date marked, lasts longer than 24 hours.
- Package integrity
One dented can of ketchup noted on can rack, must discard, removed from shelf.
- Posting of a valid license
Must post most recent inspection within public view, has outdated one posted.
- Storing maintenance tools
1) Floors soiled especially under equipment, clean more thoruoughly under equipment, many food particles. 2) Clean walks with food splatters. Both will help with flies problem. 3) Has buildup of grease on top of grease trap, clean more frequently. 4) Has floor cleaing equipment in dry food storage area, relocate to keep separate from food storage area.
- Where to wash
1) Observed one staff person touching face/nose area without washing hands, must wash hands before handling clean items. 2) Observed one staff person rinsing hands in three compartment sink instead of handsink, directed to handsink for proper handwashing. Correcting on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled especially under equipment, clean more thoruoughly under equipment, many food particles. 2) Clean walks with food splatters. Both will help with flies problem. 3) Has buildup of grease on top of grease trap, clean more frequently. 4) Has floor cleaing equipment in dry food storage area, relocate to keep separate from food storage area.
- When to wash
1) Observed one staff person touching face/nose area without washing hands, must wash hands before handling clean items. 2) Observed one staff person rinsing hands in three compartment sink instead of handsink, directed to handsink for proper handwashing. Correcting on site.
- Multiuse food contact surfaces are constructed of safe materials
1) Clean meat slicer and food processor more thoroughly, food debris present. 2) Clean prep tables more thoroughly, food buildup in crevices of white top table. 3) Clean ice scoop, soiled near handle base area. 4) Rice scoop being left out of rice, must either hold in rice or in hot water at least 135 degrees F in between uses. 5) Clean interior of coolers, soiled with food spills. 6) Has cloth wrapped around handle of wok, must change daily and when soiled. 7) Stove is soiled, must clean more thoroughly.
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10/22/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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04/12/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, need to keep sanitizer made up and keep cloths submerged. 2) Clean working containers for sugars and flours on rolling carts, soiled 3) Most equipment has some food buildup, clean more frequently to prevent buildup. 4) Walk in freezer door still has excess ice buildup, repair, so will make tight seal. 5) Clean floors of walk in coolers and freezers, food spills. 6) Clean top of grease trap, has foil like material with pooling liquids, keep area clean. 7) Remove shipping paper from ice machine to aid cleaning exterior surface, adhesive may attract insects. 8) Torn gasket on Turbo Air cooler single opener door, ordering a new one now. 9) Clean dry storage shelving and lower prep table areas, soiled.
- Foods are cooled using appropriate methods
Has large plastic tote of recently fried chicken chunks, at 108 degrees needs to be put in cooler to cool, transferred to shallow metal trays to cool, once at 41 degrees F then can put in deeper plastic bin. Given handout on cooling needs and discussed the process.
- Hand drying provided
Handsink out of paper towels in kitchen, restocked now.
- When to wash
Did not observe any handwashing before preparing foods, must wash hands when changing activities. Review information on handwashing with employees.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Need to clean vents in walk in coolers, buildup of dust.
- Eating, drinking, or using tobacco
Observed open beverage containers in kitchen area, must have lid and straw on any beverage container. Corrected on site.
- Roasts held at a temperature of 130°F or above
1) Has white rice in bowl at room temp, now 86 degrees, discarding, 2) Cooked chicken at wok area not being kept hot, at 90 degrees now, discarding, 3) Fried rice at 122 degrees F. in unplugged warmer unit, out since lunch time prep. Discarding now. All PHF must be kept at 135 degrees or higher or 41 degrees or lower.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean microwave. 2) Clean ice machine, some dark specks on right edge. 3) Using round bowls as scoops in many dried products, must replace with scoop with handle and keep inverted, ice scoop also touching ice, round cup used as scoop in soy sauce, must use item with handle and keep inverted out of product. 4) Clean wok area food spills. 5) Clean all prep tables some food spills. 6) Clean stove and grill area, food buildup.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has shrimp stored under chicken on speed rack rotated now. 2) Has cream cheese mixture stored under beef now, must be stored above, Both corrected now.
- Food storage - preventing contamination from the premises
1) Has several containers of food on floor in walk in coolers and freezer, must provide more shelving to store all food items at least 6 inches off floor. 2) Need to cover any open food containers with lid or wrap, ie wontons, eggrolls, meats, vegetables. 3) Flours working container needs a lid.
- Plumbing
materials, design, construction and installation
- Food is properly labeled
Need to label with common name any food item transferred out of its original container, ie spices, prepared foods, ie cooked shrimp, pork.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Does not have any cooked items date marked, must be dated as to when prepped, thawed or opened and used within 7 days. Most items made fresh daily and used within 1-2 days, ie cooked shrimp, pork.
- Common name-working containers
1) No label on degreaser, label with common name. 2) Has chemicals, soaps stored next to food spice bulk container, must store in separate areas. Moved now. 3) Must label the sanitizer container for wiping cloths, made up today. All corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, need to keep sanitizer made up and keep cloths submerged. 2) Clean working containers for sugars and flours on rolling carts, soiled 3) Most equipment has some food buildup, clean more frequently to prevent buildup. 4) Walk in freezer door still has excess ice buildup, repair, so will make tight seal. 5) Clean floors of walk in coolers and freezers, food spills. 6) Clean top of grease trap, has foil like material with pooling liquids, keep area clean. 7) Remove shipping paper from ice machine to aid cleaning exterior surface, adhesive may attract insects. 8) Torn gasket on Turbo Air cooler single opener door, ordering a new one now. 9) Clean dry storage shelving and lower prep table areas, soiled.
- Backflow protection
air gap, device standard, when required
- Cleanability of floors, walls, and ceilings
Floor in walk in cooler still uneven, repair to make cleanable surfaces.
- Separation from food, equipment, utensils, linens, and single service
1) No label on degreaser, label with common name. 2) Has chemicals, soaps stored next to food spice bulk container, must store in separate areas. Moved now. 3) Must label the sanitizer container for wiping cloths, made up today. All corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
Washed plastic tub used for cooked chicken without doing three compartment setup, must wash, rinse, and sanitize, any soiled items. Returned to sink to wash when doing rest of dishes.
- Cutting surfaces maintained
1) Clean microwave. 2) Clean ice machine, some dark specks on right edge. 3) Using round bowls as scoops in many dried products, must replace with scoop with handle and keep inverted, ice scoop also touching ice, round cup used as scoop in soy sauce, must use item with handle and keep inverted out of product. 4) Clean wok area food spills. 5) Clean all prep tables some food spills. 6) Clean stove and grill area, food buildup.
- In-use utensils, between-use storage
1) Clean microwave. 2) Clean ice machine, some dark specks on right edge. 3) Using round bowls as scoops in many dried products, must replace with scoop with handle and keep inverted, ice scoop also touching ice, round cup used as scoop in soy sauce, must use item with handle and keep inverted out of product. 4) Clean wok area food spills. 5) Clean all prep tables some food spills. 6) Clean stove and grill area, food buildup.
- Miscellaneous sources of contamination
1) Has several containers of food on floor in walk in coolers and freezer, must provide more shelving to store all food items at least 6 inches off floor. 2) Need to cover any open food containers with lid or wrap, ie wontons, eggrolls, meats, vegetables. 3) Flours working container needs a lid.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Need to do thorough cleaning of business in general more frequently, remove clutter will help aid cleaning. 2) Has many items in area of former sushi prep that may not be needed for business, organize to aid cleaning, and remove any items no longer needed. 3) Clean along wall edges in RR's some buildup along frame of doorway area and dust the door frame, some buildup accumulated. Response to complaint received. 4) Clean floors and walls especially under and behind equipment. 5) Repair wallboard where exposed to make smooth cleanable surfaces again, near water heater wall.
- Linens- cleaning and storage
1) Clean microwave. 2) Clean ice machine, some dark specks on right edge. 3) Using round bowls as scoops in many dried products, must replace with scoop with handle and keep inverted, ice scoop also touching ice, round cup used as scoop in soy sauce, must use item with handle and keep inverted out of product. 4) Clean wok area food spills. 5) Clean all prep tables some food spills. 6) Clean stove and grill area, food buildup.
- Maintaining premises free of litter and unnecessary equipment
1) Need to do thorough cleaning of business in general more frequently, remove clutter will help aid cleaning. 2) Has many items in area of former sushi prep that may not be needed for business, organize to aid cleaning, and remove any items no longer needed. 3) Clean along wall edges in RR's some buildup along frame of doorway area and dust the door frame, some buildup accumulated. Response to complaint received. 4) Clean floors and walls especially under and behind equipment. 5) Repair wallboard where exposed to make smooth cleanable surfaces again, near water heater wall.
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04/03/2013 | Routine |
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