Observe/Discussed with Person in Charge:
1) Grill hood not equipped with lighting.
2) Minimal date marking, food product prepared from raw/frozen stock.
3) Facility does not require Consumer Advisory.
4) Good cooking/holding temperatures noted.
5) Manager Certification.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation. | 12/07/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Wall cracks have been sealed, thank you.
2) Grill hood not equipped with lights.
3) Monitor grease/oil accumulation on grill exhaust stack located on rear exterior of building.
4) Minimal date marking, menu items prepared from raw/frozen stock.
5) Facility does not require Consumer Advisory.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed scoop in sugar bin with broken handle, observed bowl scoop in rice bin.
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.
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07/07/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. 1. Observed the scoop in rice bin stored with handle touching the food contents.
Correction: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact exterior surfaces of all the cold holding units, rice cookers and prep unit have 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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Wall cracks observed behind the ware washing / 3-compartment sink area. Large intake vent adjacent to handsink not securely attached to wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/06/2014 | 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 3 compartment sink measured 50 ppm. Discussed with operator: 1. the PIC will contact the Building Department regarding their grease trap. If grease trap is unnecessary for this operation, operator will remove the grease trap. If the grease trap is deemed necessary, operator needs to replace the grease trap with a larger one to alleviate the plumbing issue. Please advise the Health Department after consultation with the Building Department.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee dry hands with terry cloth toweling.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Dry hands with paper towels or a continuous toweling system or air blower.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) mint with their bare hands. Mint is not cooked - it is added to the plate of cooked food before receipt of the food by the customer.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. 1. Observed scoops stored in standing water @ 79'F. 2. observed tongs hanging from the handle of the chef's cart
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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container of hot chili sauce was observed reused for the storage of corn starch sauce.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed water overflowing from the grease trap making it difficult to wash hands properly and utiilizing the 3 compartment sink properly.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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05/21/2013 | Routine | |
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