- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container in the food preparation area.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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04/04/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodle and chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the chicken container is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the chicken container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Physical Facilities in Good Repair
Observation: Two light bulbs above the cook line are out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original containers of chlorine does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of chlorine that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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08/20/2015 | Follow-up | |
- Critical: Employee Health* (repeated violation)
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
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling money which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Egg shells stored over ready-to-eat lettuce food in the refrigeration unit.
Correction: Separate raw foods (egg shells) such as vegetables, and cooked RTE food while storing.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw egg stored on the counter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat pasta in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitize being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. It was at 300 ppm.
Correction: Utilize only adequate amount that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/13/2015 | Routine | |
Food cold holding temperatures were good. All food temperatures were within the acceptable range. The owner was on site during inspection. Make sure there is a person designated at the person in charge any time the restaurant is open. Items from last inspection have been corrected.
No violation noted during this evaluation. | 09/03/2014 | Other | |
Items need to be corrected today. Maintenance company called to work on refrigeration equipment during inspection. Staff needs to monitor the food temperatures for cold holding, hot holding, cooking, and cooling temperatures. Soap for the dispenser has been ordered per the manager. A follow -up inspection will be conducted next week.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Black luggers 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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory by the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/26/2014 | Follow-up | |
Need to monitor food temperatures- hot holding, cold holding, cooking, and cooling. Train staff to report illnesses prior to coming to work. Know and implement health policy to report any of the big 5 reportable illness to the health department. Handouts covering reportable illness, cooling, food holding temperatures, and cooling info was left with the manager.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. The raw shell eggs were observed stored over open container of tofu and over cut vegetables.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pasta hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch:stacked black luggers used for food storage.
Correction: Clean and sanitize these surfaces for food contact and the outside of these containers.
- Equipment and Utensils, Air-Drying Required
Observation: Black luggers 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/19/2014 | Routine | |
No violations found during inspection. Overall clean facility
No violation noted during this evaluation. | 02/07/2014 | Routine | |
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