| No violation noted during this evaluation. | 01/06/2016 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- 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: The vent hood was not clean to sight.
- Demonstration of Knowledge
Observation: The PIC did not know the food safety 101 requirements.
- Bare hand contact with ready to eat foods
Observation: Staff was prepping food with their bare hands.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probed thermometer on site.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping clothes were not being placed back into sanitizer buckets.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight.
- Storage of clean linens, single-service, and single use articles
Observation: Single use utensils were being stored eating end up in the prep area. The units were changed to handle up.
- Food storage containers identified with common name of food
Observation: Several storage containers were not labeled in the dry storage area.
- 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: One item of rice was 127 degrees F.
- Indoor and outdoor surfaces
Observation: Walls in the prep area were not covered and sealed properly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces were not clean to sight.
- Protecting food from environmental contamination
Observation:Some of the scoops in the big bins did not have handles on them. Several items were on the floor in the walk in cooler and the dry storage area. Several items in the chest freezer were not covered.
- Outer openings are protected
Observation: The back door was not sealed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several pieces of cooked product did not have dates on them.
|
12/22/2015 | Regular |
| No violation noted during this evaluation. | 06/02/2015 | Follow Up LOC |
- Food employees hair is effectively restrained
Observation: The employees hair was not being restrained when I entered the facility.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Demonstration of Knowledge
Observation: The person in charge did not know basic food safety 101 requirements and how to comply with the sick policy.
- Where to wash
Observation: Employees were washing hands in the rinse spray hose by the dish machine. The employees shall use the hand sink to wash hands with.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up plan and the person in charge stated they will copy it and place it into protocols.
- Posting inspection reports
Observation: The most recent inspection report was not posted.
- Outer openings are protected
Observation: The back door was being kept open. Get a mesh door if the facility wants to open the main door. The door was closed.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Chicken was being stored above veggies. The chicken was then placed on the bottom shelf.
- Wiping cloths properly air dried
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Eating, drinking, or using tobacco
Observation: Cooks were drinking from uncovered cups in the prep area. The cups shall be covered with a lid and a straw or a screw cap lid.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The food prep area and the equipment surrounding the area was not clean to sight. Continue to clean these areas.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ceiling tiles, racks, and shelving area were not clean to sight. Continue to clean these areas.
- Protecting food from environmental contamination
Observation: Grocery bags are not approved food storage bags.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer on site.
|
05/13/2015 | Regular |
- Demonstration of Knowledge
Observation: The person in charge did not know all the food safety 101 requirements.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea and vomit clean up plan.
- 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: The vents were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight. The ice chute was not clean to sight. Several food items were being stored in non food grade food bags.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The edges in the prep area and under the oven were not clean to sight.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The person in charge did not have a certified food protection manager certificate.
- Protecting food from environmental contamination
Observation: Scoops did not have handles on them in the food containers. The ice scoops handles were laying in the ice. The onions in the walk in cooler were not being stored 6 inches off of the floor.
|
10/20/2014 | Regular |
| No violation noted during this evaluation. | 06/10/2014 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Precooked chicken 50-54 degrees F and precooked chicken 44-46 degree F on the prep line.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed back into sanitizer after each use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The edges around the facility, carts, counters, shelves were not clean to sight, and camera in the corner were not clean to sight.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above tea containers. Toilet plungers were being stored above the tea containers as well.
- Handwashing signage
Observation: Hand wash signs were not posted at the waitress hand sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken was being stored above ready to eat foods and above beef.
- Dressing areas and lockers
Observation: Purses were being stored in areas not designated for purse storage.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a procedure for cleaning up vomiting or diarrhea.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: The cooked crab rangoon and cooked chicken were being stored out of refrigeration. If the facility wants to continue to do this they need time as a control. The facility shall make a written procedure for the products which need time as a control.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Foods are cooled using appropriate methods
Observation: The coke cooler unit by the prep line is inadequate for cooling foods. It is only OK for cold holding.
- Food employees hair is effectively restrained
Observation: The prep cooks were not wearing hair restraints.
- When to wash
Observation: The head cook did not wash his hands after he returned to the prep area.
- Outer openings are protected
Observation: The back door was not closed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and several dishes on the prep line were not clean to sight.
- Eating, drinking, or using tobacco
Observation: The head cook did not have a lid on his drinking cup in the prep area.
- Protecting food from environmental contamination
Observation: Food in the walk in cooler was being placed on the floor.
- Demonstration of Knowledge
Observation: The person in charge did not know how hot chicken was to be cooked.
|
05/27/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Racks in the back were not clean to sight. --The cups used as scoops did not have handles on them. Pans were not clean to sight. Corrected at time of inspection
- Foods are cooled using appropriate methods
Containers that were cooling foods were sealed. The plastic wrap shall be left open unil products are cooled.
- Multiuse food contact surfaces are constructed of safe materials
The cups used as scoops did not have handles on them. Pans were not clean to sight. Corrected at time of inspection
|
12/13/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
06/24/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Common towels were setting on counter tops after each use.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The left over chicken and beef was not dated. If product is going to be used in a day the product does not need to be used but if is left over night it needs to be dated.
- Food on display is protected from contamination by consumers
Containers in the dry storage area were not being covered (Sugar, salt, ect).
- Roasts held at a temperature of 130°F or above
Precooked chicken being stored in the side fridge was 44-48 degrees F. The cook stated he took the product out at 10 am to start using it for prep. He stated by 2 pm the product will be used. I told the owner if they cannot keep their products at 41 degrees F or below they need to use time as a control and write a policy for doing so.
- Using a handwashing sink- operation and maintenance
Several utensils were being stored in the handsinks.
- Linens- cleaning and storage
Scoops were being used with out handles in all their dry products. Steel sponges being used on the woks were damaged. The ice scoop handle was laying in the ice. Cutting boards were not clean to sight. Single use forks and spoons were facing eating side up in a cup in the prep area. Rice scoops were not being cleaned every four hours.
- Multiuse food contact surfaces are constructed of safe materials
Scoops were being used with out handles in all their dry products. Steel sponges being used on the woks were damaged. The ice scoop handle was laying in the ice. Cutting boards were not clean to sight. Single use forks and spoons were facing eating side up in a cup in the prep area. Rice scoops were not being cleaned every four hours.
- Food storage containers identified with common name of food
Sugar, salt, flour, shaker containers, were not labeled in the prep area and dry storage area.
- Common name-working containers
Chemical spray bottles were not labeled in the prep area.
- equipment food contact surfaces and utensils clean to sight and touch.
Scoops were being used with out handles in all their dry products. Steel sponges being used on the woks were damaged. The ice scoop handle was laying in the ice. Cutting boards were not clean to sight. Single use forks and spoons were facing eating side up in a cup in the prep area. Rice scoops were not being cleaned every four hours. --Common towels were setting on counter tops after each use.
- Food employees hair is effectively restrained
Cooks were not wearing hair restraints while prepping and serving food.
- Food temperature measuring devices are provided and readily accessible
The facility does not have a thin probe thermometer to temp small masses with.
- Cutting surfaces maintained
Scoops were being used with out handles in all their dry products. Steel sponges being used on the woks were damaged. The ice scoop handle was laying in the ice. Cutting boards were not clean to sight. Single use forks and spoons were facing eating side up in a cup in the prep area. Rice scoops were not being cleaned every four hours.
|
06/11/2013 | Routine |
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