Accurate food testing thermometer in use, parasite destruction letter in place.
Discussed personal eating and drinking in designated area.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking container and plate 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: Cooling* (corrected on site)
Observation: Fried rice, house special egg rolls, egg cakes, chicken wings, breaded chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Discarded voluntarily.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment and Utensils, Air-Drying Required
Observation: Metal containers 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.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying on the shelf along with food containers and equipment. Obtain a cloth drying stand and dry wiping cloths in the dry storage area.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Toilet Rooms - Enclosed
Observation: Toilet room door (Employee) is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the holeway where ice machine located.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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12/22/2015 | Routine | |
Only frozen TCS foods are being stored in the top of the make table.
Fried items on the buffet were at temperature. Recommended changing this product at least every hour
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tiles noted around the soda dispenser.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/31/2015 | Follow-up | |
A new thermostat has been added to the make table on the right hand side of the cook line. Foods in the bottom were holding at the proper temperature, however foods in the top were ranging from 45-48F.
Operator to check three items in the top, (pork, chicken and crab meat), until next Monday and record these temperatures to show the inspector.
Recommended doing smaller portions on the fried items on the buffet. These items should be checked every hour with a calibrated food thermometer to ensure they are held at the right temperature.
Will return on/about August 31, 2015.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Several items on the buffet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pork, chicken and crab/bacon cold holding at improper temperatures. These items are being stored in the top of the make table on the right hand side.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tiles noted around the soda dispenser.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/25/2015 | Follow-up | |
Hand washing sign is needed for the employee rest-room.
A follow-up inspection will occur on/about August 25, 2015.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. After handling shrimp, employee did not thoroughly wash hands for 20 seconds.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish washer failed to wash his hands in between handling dirty, then clean dishes.
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.
- Food Display
Observation: The food on display is not protected from contamination. (Cookies on the buffet)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Several items on the buffet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic & oil and several items in the top of the make table on the right hand side cold holding at improper temperatures. Garlic and oil was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
- Equipment and Utensils, Air-Drying Required
Observation: Cups 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.
- Physical Facilities in Good Repair
Observation: Broken floor tiles noted around the soda dispenser.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. (Fruit flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/06/2015 | Routine | |
Interior of the dish machine is in need of being cleaned.
A data logger was placed in the produce walk-in cooler to monitor the refrigerator for the next two days. Operator made an adjustment during todays inspection.
Scoop for rice should be equipped with a handle.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed employee with one glove on his hand proceed to wash his hands at the hand washing sink.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Crab meatballs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic and oil, (in the make table and the produce walk-in cooler), and burbon chicken and pork in the top of the make table cooler, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food 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 (RTE) large containers of battered chicken, egg rolls, and dumplings 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.
- Critical: Time as a Public Health Control*
Observation: Sushi on the buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Lexan pans. Container used to store utensils was observed with food debris.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Interior of the old refrigerator, (where the top is being used for food preparation), and shelving on the opposite side of the cook line are in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the employee rest-room.
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.
- Physical Facilities in Good Repair
Observation: Holes observed in the wall, in the employee rest-room. Areas have also been patched under the hand sink by the dish machine and at another area by the dish machine. These areas are not sealed to the wall and the material used is not smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove this material and patch the areas by the dish machine preventing water damage and harborage areas for pest.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Entire employee rest-room is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/23/2015 | Routine | |
Fax or email parasite destruction letter from supplier for salmon to health department.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Display
Observation: Toppings by the frozen yogurt machine are not protected.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Crab/chicken stuffed mushrooms was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil a few items in the first make table on the line cold holding at improper temperatures. Make table was adjusted and temperature was observed at 30 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Shelving above the three compartment sink, shelving in the walk-in cooler and racks of dishes. Do not place sheet trays on the speed rack if they are dirty. Place in the warewashing area to prevent them from being used.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
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
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Toilet and hand washing facility in the employee rest-room is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/11/2014 | Routine | |
Additional food temps: beef & broccoli 163
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers 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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink. Pan of cut lemons for beverages kept cooling on consummable ice in ice bin.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several items at top of right make up cooler, and melon on cold buffet cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep ice under melon in contact with pans.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, or other debris on can rack and sheet pan speed rack .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/20/2014 | Routine | |
Additional food temps: breaded shrimp 26
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several TCS items 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) seafood salad, battered chickern, and cooked pork in the walk-in 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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/15/2014 | Routine | |
Corrective action was also successfully employed for violative conditions previously cited at 0220 and 0820.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans 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.
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02/07/2014 | Follow-up | |
Additional food temps: baked clams 161
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Battered chicken for Gen Tso left at ambient temperature and fried chicken on the buffet line were 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: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Sushi for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi whose fish 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 deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen 3 cmopartment sinks and hand sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel pans 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/28/2014 | Routine | |
additional food temps: white rice 161
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in left make up cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Backflow Prevention Device, Design Standard
Observation: Spray hose at pre-flush sink before dish washing machine extends below flood rim of sink.
Correction: Shorten, replace, or suspend hose above flood rim to maintain air gap and prevent potential contamination of the drinking water system.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the employee rest room
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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room door are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/29/2013 | Routine | |
Additional food temps: boneless ribs 167
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut melons, seafood salad, cooked chicken, raw beef and pork were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Individual products were discarded or relocated as appropriate for circumstances.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- 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.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use wash water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
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07/16/2013 | Routine | |
Additional food temps: sesame chicken 158
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. Record last day of sale from container on tag.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle laying directly in consumable ice.
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 cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Preparation
Observation: Raw chicken is at risk for ennvironmental sources of contamination during preparation, as bus tubs are placed directly on floor for pushing cut chicken into them from cutting boards on prep table above.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Elevate tubs of chicken off floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, shrimp, and beef, and egg rolls and cooked pork were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Shelf liner removed and temperature knob adjusted, with products re-located to another unit in the interim.
- Kitchenware and Tableware
Observation: Unwrapped knives, forks, or spoons were not stored at waitsfaff stations for wrapping with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee.
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04/18/2013 | Routine | |
Additional food temps: honey chicken 169
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellstock.
Correction: Record on the tag or label the date when the last shelltsock from the container is sold or served.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use
Correction: ice dispenser handle stored directly in ice inside bin, and beverage cup without handle also used to scoop ice. .
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving under prep tables is not cleanable, nonabsorbent, and/or smooth.
Correction: Cease us of cardboard liners for sufraces subject to splash, spillage, food soiling, or requiring frequent cleaning.
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Buffet, 200 Southgate Square, Colonial Heights, VA 23834 »