| No violation noted during this evaluation. | 01/06/2016 | Follow Up LOC |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw chicken is thawing at room temperature.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site.
- 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: Cooked egg rolls and cooked chicken temped between 62-70 degrees. Staff voluntarily discarded during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked chicken and beef, crab meat and noodles are not date marked for keeping over 24 hours.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave, wok cook top, walls in kitchen and in walk in cooler, floor are visible soiled with buildup of food and grease.
- Duties of PIC
Observation: Person in charge unable to demonstrate knowledge as required by the Food Code. This includes date marking and hot holding temperatures.
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths used for wok cooktop are black and visibly soiled with food and grease. Instructed staff to change cloths every four hours.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for chlorine sanitizer.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken is stored above sauces in walk in cooler. Staff moved to bottom shelf during inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent filters are visible soiled.
- Medicine restrictions
Observation: Medicines stored above prep cooler.
- Food storage - preventing contamination from the premises
Observation: Card board box of raw chicken stored on floor in wet area. Tray of raw chicken stored on sheet pan on floor.
|
12/23/2015 | Regular |
| No violation noted during this evaluation. | 07/02/2015 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large batches and at room temperature.
- Miscellaneous sources of contamination
Observation: Bottle of water and container of lemons being stored in ice that is used for consumers. Both containers were removed from the ice during inspection. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent system above grills not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Various non-food contact surfaces including containers and hot hold units not clean to sight or touch.
- Plumbing system maintained in good repair
Observation: Continuous drip at kitchen hand sink.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- Eating, drinking, or using tobacco
Observation: Open drink container in kitchen area. Drink container was covered during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Scoops being stored in water that was temped at 85*.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Build up of dead flies on sticky trap in back kitchen area.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Egg rolls cooked at 11:30 temped at 85* at 2:00. Egg rolls were placed in the walk in cooler. Observed noodles temped at 69*. Noodles were cooked at 11:30 and temped at 2:00.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in kitchen area and walk in cooler not clean to sight or touch.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave not clean to sight or touch. Ice scoop not clean to sight or touch. Ice scoop was removed to be washed, rinsed and sanitized.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Plastic forks in storage with handles in different directions.
|
06/23/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Continue to work on a regular rotating cleaning schedule for all surfaces in the kitchen. Clean dust and residue from ceilings and walls.
- 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:Employee reporting agreements not completed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Inspect and repair ventilation system. Clean ductwork if necessary and change air filters regularly
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Excessive residue buildup on equipment
|
10/07/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Residue buildup visible on equipment, shelving, etc.
- Miscellaneous sources of contamination
Observation:Improper protection from possible contamination of open food containers
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Residue buildup attracting dust and soot to ceilings and walls.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visibly soiled floors, walls, ceilings. Shelving and storage area cluttered.
|
04/15/2014 | Routine |
- Private homes
Floors soiled especially under equipment Walls soiled especially behind equipment
- Shellstock, condition
Observed uncovered containers of sauce stored where they are subject to splash and other contamination.
- Food temperature measuring device construction
Thermometers to check food temperatures not readily available.
- In-use utensils, between-use storage
Scoops with food residue buildup. Bulk food containers visibly soiled. Utensil handles in contact with food. Corrected at time of inspection
|
10/11/2013 | Routine |
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