Excellent restaurant
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Cut oranges in a plastic container were stored on top of the ice in an ice machine.
Correction: Protect ice from cross contamination by not storing anything on top of it.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located next to the mechanical was blocked 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.
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10/26/2015 | Routine | |
The only deficiency was that the shelving and wall in the walking need cleaning. Otherwise, an excellent restaurant .
No violation noted during this evaluation. | 01/09/2015 | Risk Factor | |
The purpose of this inspection was to investigate complaint # 33642. The foodborne illness was not confirmed. The complainant did not see a medical doctor for diagnosis. No one else got sick although 255 orders of chicken were served from March 15 to March 19 2014. There appears to have been poor communication between the complaint and the assistant manager. The owners barely speak English. Close this complaint
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Eggs stored in such a manner that may cause cross contamination.
Correction: Store eggs on the lowest shelf.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was 105 F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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03/20/2014 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Eggs 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 foods. Relocate eggs to a lower shelf.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was 105 F after three runs. The hot water temperature at a nearby hand sink was 130 F. Contact dishwasher company to increase the hot water to the dishwasher.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwasher was blocked, 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of rodents.
Correction: Protect the food establishment against the entry of rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. I
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03/20/2014 | Routine | |
Excellent cooperation. Very well managed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Bulk food dispensers improperly stored between uses. Using bowls instead of scoops w/ handles.
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. .
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- 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: interior of the ice machine.
Correction: Clean and sanitize these surfaces for ice contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the floor drain at the three vat sink had 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.
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10/24/2013 | Routine | |
Also change of owner inspection. Excellent, well managed restaurant.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/23/2013 | Risk Factor | |
excellent restaurant.very well managed
No violation noted during this evaluation. | 01/03/2013 | Risk Factor | |
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