- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were cold holding at improper temperatures: 1) Bean sprout 52'F 2) garlic and oil 71'F 3) fish 53'F 4) Raw shrimp 51'F 5) raw beef 51'F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Shell eggs were at 53'F
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature Measuring Devices
Observation: There were either no temperature measuring devices in the coolers or they were not measuring correctly.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The back splash and the right side of the drain board at the warewashing area was observed in a condition that prevents necessary maintenance and easy cleaning. Several strips of duct tape holding it in place.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the following used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residue: 1) meat cleaver 2) knives 3) meat grinder 4) can opener.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair
Observation: The coving in the men's room stall is seperating from the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/21/2015 | Routine | |
Did not see any evidence of pests in the facility during the inspection. PIC provided most recent pest control invoice during the inspection.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) a strainer and a frying pan above the prep sink 2) a metal pan and spoon near the fry station 3) two dirty plates on the dry dish storage rack. PIC took equipment to the warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sinks in the bar area and beside the prep counter in the kitchen. PIC provided paper towels during the inspection.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/04/2015 | Risk Factor | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The cutting board on the prep unit near the stove was observed soiled to sight and touch and stained. The PIC stated that they would replace or sand down the cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front was observed used for purposes other than washing hands. The front handsink was observed being used to fill water pitchers used for customer beverages.
Correction: The handwash facility identified above is to be used for washing hands only.
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06/08/2015 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed in-use utensils stored in three containers of water, The temperature of the water in the containers was 65'F, 64'F and 61'F. Person in charge removed the utensils from the water and took them to the dish machine to be cleaned.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the duct tape around the dish machine staging tables is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site) (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-Several knives in knife racks throughout the kitchen, 2-the cutting board throughout the kitchen (stained). Knives were taken to the dish machine to be cleaned. Person in charge said that they will bleach or replace the cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the back screen door has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed a dirty stainless steel bowl with food debris in the sink. Bowl was removed and person in charge instructed employees to use the sink only for hand washing.
Correction: The handwash facility identified above is to be used for washing hands only
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed cell phones and other personal items stored throughout the kitchen. Suggested to the person in charge that a central location or shelf be designated for the storage of personal items.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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12/29/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 50 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers in the kitchen area stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed 2 dented cans of bamboo shoots on dry storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensils in standing water @72'F in the prep area.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth, on top of prep table, improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Wet terry cloth towel on top of the steamer containing cooked rice.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mixture @ 62'F - cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Tiger Steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry storage shelving near the 3 compartment sink, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food contact bowls, stored above the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer concentration level in the wet wiping cloth bucket in the kitchen area measured over 200 ppm. Corrected during inspection to 100 ppm.
Correction: Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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12/16/2013 | Routine | |
Site visit made to facility to investigate the concerns regarding water damage due to roof leak during the rain storms on August 18, 2013.
No damage was observed in the kitchen area, the storage area, the bar area or the restrooms.
The only damage to this facility was to the dining area. This damage to the ceiling and the carpet does not appear to impact the areas used by diners. Repairs are in the process of being done and should be completed within the next two weeks.
No violation noted during this evaluation. | 08/21/2013 | Other | |
Reviewed, with operator, the Foodservice Establishment Inspection Report for the routine inspection conducted on December 10, 2012.
No violation noted during this evaluation. | 12/12/2012 | Other | |
Prepared the Food Establishment Inspection Report for the routine inspection conducted on December 10, 2012.
No violation noted during this evaluation. | 12/11/2012 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine and the wet wiping cloth bucket at the bar area measured 100 ppm.
Discussed with operator: 1. ensure bean sprouts are held at 41'F lower 2. ensure garlic and oil mix is held at 41'F or lower 3. ensure the ice chute at the ice machine is kept in a clean condition. Gave operator a Send Sick Employees Home Now handout and a sample employee health policy. Observed good cooking/hot/cold holding temperatures, glove use, food handling procedures, and food storage during this inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed several knives stored, in small space, between two wire racks on the chef's cart at the oven.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the prep area is blocked, with a colander, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Observed duct tape used to attach the dishmachine to the adjacent wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/10/2012 | Routine | |
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