Great job of maintaining proper food temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in and reach in refrigerator. EHS observed chicken, shrimp, beef, cut vegetables, etc. uncovered inside walk in and reach in refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on fryer door handle.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed several foods stored on floor in walk ins and in dry storage. EHS observed chicken, sauces, potatoes, and spice containers stored on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the prep shelf is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed bottom shelf of prep cart table made of particle board. Also, EHS observed another table in kitchen with deep cuts in surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the reach in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in is in poor repair. EHS observed torn gasket to prep line reach in.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the backline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS observed a cutting board with deep grooves.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of foods. EHS observed several unwrapped foods stored inside walmart plastic bags. EHS observed chicken, beef, shrimp etc. stored in walmart bags.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the rice cooker has accumulations of grime and debris. EHS observed rice cooker with build up on outside.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease dripping from hood system.
Correction: Maintain hood system vent filters in a clean condition.
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12/02/2015 | Routine | |
Facility very clean. N signs of insects anywhere within the facility. discussed flow of rice from cooking to service and determined it was very unlikely that a fly could lay eggs and produce larvae given the procedures that are in place.
No violation noted during this evaluation. | 10/02/2015 | Complaint | |
NOTES:
- All staff are up-to-date with Food Handler cards.
- Reviewed Employee Health policy with operator.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee cutting vegetables with bare hands.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food in cans/containers in prep unit lower unit not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor at the dry storage area, under the grill/cooking area and at heavy food prep areas observed with food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Wiping bucket was made during inspection and tested at 100ppm Chlorine.
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07/27/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered cooked noodles in lower compartment of prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Tongs stored hanging in front of fryer.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Breading for raw chicken 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.
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03/27/2015 | Routine | |
Upon inspection complaint, EHS Mallet was informed by PIC that order was taken "To Go". Order was placed at 12:08pm. Complainant brought back the food that was eaten at 2:45pm for refund. Refund was given. PIC stated that the complainant took the alleged roach back with her after refund was given. EHS Mallet observed the to go containers with no evidence of pests. EHS Mallet also observed the dry storage area with no evidence of live or dead insects or rodents. Informed PIC to ensure that containers are looked at prior to placing food in them. Also discussed with PIC to keep all dry food tightly covered. Complaint closed on 03/04/15.
No violation noted during this evaluation. | 03/04/2015 | Complaint | |
NOTES:
- Observed fried rice holding at 113 Degree F. Time being used as Public Health Control for fried rice. Did not observe any time marked on bowl of fried rice during inspection. PIC stated that rice is reheated with meal to 165 degree F prior to serving to customer. If time is being used for prepared rice, always place a dated sticker with the date and time it was made and the time the product should be either served or discarded.
- Observed breading for chicken holding at room temperature. Sift flour every four hours or place used flour in refrigeration unit or discard and prepare new flour for next batch. Discussed this with the PIC.
- Thermometer used and calibrated. Chlorine test strips observed and used during inspection. Good job!
- All staff are up-to-date with Food Handler cards.
- Discussed with PIC the Certified Food Managers Certification will be needed in the near future.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw shrimp on bottom shelf below raw chicken.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food observed in the walk-in refrigerator and prep unit near cook line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed some food in WIR 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.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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
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12/29/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/25/2014 | Other | |
NOTES:
- Outside facility observed neat and organized.
- Overall, good hand washing practices observed.
- Observed ceiling tiles in need of replaced in dine-in area.
- Overall facility in need of cleaning.
- Ensure that all current employees are up-to-date with Food Handler's cards per City of Suffolk Ordinance (Section 40-26).
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
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 - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bowl in a container of food for dispensing.
Correction: Use only scoops with handles for dispensing food to prevent contamination from hands to food product or food surface.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food observed in prep unit near fryer.
Correction: Protect food from cross-contamination by storing food in packages, covered containers, or wrappings.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed improper food storage in walk-in refrigerator. Raw chicken next to raw beef.
Correction: Place raw chicken at lowest level of shelf. Place beef above raw chicken. Place ready-to-eat or non-PHF's at highest shelf in walk-in.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings in reach-in refrigerator cold holding at improper temperatures. Observed at 52 degree F, cooked yesterday (07/20/14). Calibration of thermometer was conducted. Reading was 32 degree F.
Correction: Wings were discarded during inspection. Discussed proper cold-holding of PHF's.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed one-time use containers being re-used for food storage in prep unit.
Correction: Do not re-use containers for one-time use only. Use proper, tight-fitting containers with lids and labels for each opened product.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: 1. Prep unit observed to be in need of cleaning.
2. No wiping buckets with chlorine sanitizer present during inspection.
Correction: 1. Clean equipment thoroughly and on a regular basis to reduce harborage conditions.
2. Ensure that wiping buckets with the proper amount of chlorine sanitizer is present at all work stations and each bucket be dumped and made fresh at least every four hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in refrigerator and walk-in freezer has 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the front ice machine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Toxics - Separation of Toxics (corrected on site)
Observation: Improper chemical storage observed in kitchen.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/21/2014 | Routine | |
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