- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was improperly stored above beef and shrimp in the reach-in freezer. The chicken was relocated to the bottom of the freezer during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Rice and onions were improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken wings, rice, and General Tso chicken. Food were place in small shallow containers and refrigerated.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located next to the 3 compartment sink is blocked, preventing access by employees for easy handwashing. Trash and miscellaneous debris are improperly placed in the rear hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. The miscellaneous debris were removed.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. Provide paper towels at the front hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided during the inspection.
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01/13/2016 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager did not know all of the BIG 5 illnesses or reportable symptoms. Employee health information was reviewed with manager during inspection.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Food handler did not wash for a full 20 seconds or use paper to turn off facuet (proper method demonstrated).
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken and raw meat over ready to eat foods in walk in and prep unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: to go containers with no handles being used to dispense rice, chicken nuggets, sweet and sour sauce and bulk flour (corrected)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (food on floor in walk in, soda bottles and soy sauce tubs on floor in kitchen)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: brown rice (was pulled from walk in at 11 am and placed at room temperature. Not using time as a public health control for this item.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: foods in walk in and prep units (dates were discussed with manager)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1 they shall be date marked with a "use by" date not exceeding 6/7.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: cut cabbage, beans sprouts, chicken, noodles (foods were taken out of the walkin aorund 11 am, time stamp was added to foods immediately upon inspection)
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the bathroom is blocked, preventing access by employees for easy handwashing (lids for soy sacue tubs stored in sink. Removed during inspection)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Receptacle / Clean Frequency
Observation: Observed numerous flies on the outside of dumpsters.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (repair back screen door so that it closes fully and on its own)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior window is kept open for ventilation, but the opening is not protected against the entry of insects or rodents (provide screen for vent over back door)
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at either handsink) corrected
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (some signs provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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06/09/2015 | Routine | |
This visit was made to conduct a follow-up. The following items must be corrected:
- Keep soy sauce buckets off the floor in walk in refrigerator.
- Clean floor behind/ under fryer. Eliminate built up grease under fryer and remove foil around wok pipes
note: A warning was issued for no Food Protection Manager at beginning of inspection. A FPM must be present at the facility at all times. It is highly recommended that other employee become certified. A repeat violation may be subject to civil penalty.
- Pest control service was provided to facility on 2/12/15 to treat for roaches. Manager was asked to keep up with cleaning and sanitizing of facility to eliminate harborage conditions.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (food on floor in kitchen and in walk in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor in kitchen are in need of cleaning (clean and sanitize all surfaces, underneath and behind all equipment, clean and sanitize refri. handles)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/18/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employees did not wash hands for a full 20 Sec.and did not use paper to turn off faucet after washing hands (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink (rinsed hands in 3 compartment sink) corrected immediately
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw marinated chicken over cooked chicken nuggets
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: wet soiled wiping cloth under cutting board
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: raw chicken in water stored in tub under 3 compartment sink
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (food on floor in kitchen and in walk in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most prepared foods in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1 they shall be date marked with a "use by" date not exceeding 1/7.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: cut cabbage, noodles, wings, bean sprouts (items were taken out of walk in at 1 pm, time stamp was added immediately upon inspection)
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the reach in freezer had accumulations of grime and debris (defrost freezer and clean whole unit inside)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: tongs, spatulas (3 compartment sink was not set up at beginning of inspection)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back of kitchen is blocked, preventing access by employees for easy handwashing (plastic wrap in sink)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility (boxes, trash and old mops around dumpster area)
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist (grime/ food accumulation under equipment is contributing to pest harborage)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in kitchen are in need of cleaning (clean and sanitize all surfaces, underneath and behind all equipment, clean and sanitize refri. handles)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/03/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Improper holding temperatures/time-temperature relationships
2. Poor personal hygiene/hands as a vehicle of contamination
3. Contaminated equipment/cross-contamination
4. Demonstration of knowledge
No violation noted during this evaluation. | 09/24/2014 | Training | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3 compartment sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over rice in walk in
Correction: eggs stored over ready to eat foods in walk in
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: noodles (prepped 11 am) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods are being left out on the counter, hot foods are being placed in the walk in tighly covered in plastic.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: brown rice was reheated
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut cabbage, bean sprouts, chicken nuggets (prepared 2:45 pm), chicken wings (prepared 2:45 pm)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Temp Meas Device with Small-Diameter Probe, when Required (corrected on site)
Observation: The certified food manager could not provide a small diameter food temperature measuring device that worked (thermometer provided to facility)
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach at 3 compartment sink) some stirps provided
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: 3 compartment sink was not set up with bleach.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (front door left open)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap in bathroom or sink at back of kitchen)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink at back of kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the handsink is not maintained in good repair (leak at handsink at back of kitchen)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry (mop sitting in mop bucket)
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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05/21/2014 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints (no hair restraints being used by employees on cook line)
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over soy sauce buckets, raw beef over ready to eat foods in walk in
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor (busckets of soy sauce and tubs of cut vegetables and noodles on floor of walk in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (meat was thawing at room temperature and shrimp was thawing on couonter in still cold water)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach
Correction: some strips provided to facility)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the staff bathroom is being used for purposes other than washing hands (gloves being stored in hand sink in staff bathroom)
Correction: Handwashing sink must be used for handwashing only, no storage
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02/04/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken @ 67F, chicken @ 67F, noodles @ 63F on counter. Food being left out at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed raw shell eggs stored at room temperature: eggs @ 67F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not safe. Cardboard lining shelving in reach-in refrigerator.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door was observed to be open. This may allow the entry of insects and rodents.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
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10/09/2013 | Routine | |
Complaint was received late Friday afternoon regarding a cockroach in the carry-out food. Inspected the facility on Monday, June 3rd and spoke with the CFM. Viewed reports from Dodson Pest Control. The last treatment was on May 23, 2013. No visible signs of roaches at the time of the investigation. CFM will call the pest control company for an additional treatment however, the sides of the equipment are excessively greasy and must be cleaned prior to the additional application. Left message for complainant to call regarding outcome of the complaint investigation.
No violation noted during this evaluation. | 06/03/2013 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knife stored between equipment.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: food uncovered in the walk-in.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous foods stored at room temperature including fried chicken @ 63F, chicken chunks @ 64F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Knife stored dirty. Rinsing off bin container lids without washing, rinsing and sanitizing properly. Bin container scoops were excessivley dirty.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Sides of equipment are greasy. Bin container scooops are excessively dirty.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Physical Facilities Good Repair
Observation: One drain plug missing at the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/03/2013 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Employee observed handling begetables with his bare hands (borccoli)
Correction: No bare hand contact with ready-to-eat food is allowed. (corrected).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw foods stored over ready-to-eat foods (shrimp over rice).
Correction: Foods must be stored based on cook temperatures (corrected).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: Foods prepared onsite not datemarked after 24hrs (egg rolls)
Correction: Foods cooked onsite and not used within 24 hours must be marked with the cook date or discard date (7 days).
- Handwashing Signage at Handwashing Facilities Required
Observation: No handwash sign present at back hand sink.
Correction: All hand sinks shall be properly labeled.
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02/01/2013 | Risk Factor | |
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