- Critical: Hands and Arms Cleaning Procedure*
Observation: Proper handwashing not observed.
Correction: Food employees must wash their hands with soap, rinse with clean water at a handsink, and dry their hands with a paper towel.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other by using separate shelves for each group and arranging each type of food so that cross contamination is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Store raw foods of animal origin during storage from raw and cooked RTE foods including vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler..
Correction: Protect food from cross contamination by storing food in covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Chef's knives improperly stored between kitchen equipment.
Correction: Store in-use knives on a clean prep table, cutting board, or counter. Clean and sanitize knives and table top, counter & cutting boards at least every 4 hours.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer between use.
- Thawing (repeated violation)
Observation: Improper methods used to thaw beef.
Correction: Thaw meat, poultry and seafood in cooler at 41°F or less, under cold running water in a draining sink, or as part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked rice at improper cold holding temperature.
Correction: Store cooked rice in a cooler at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked white rice at improper cold holding temperature.
Correction: Store rice in a cooler at 41°F or less, or use time as a public health control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard liners in shelves.
Correction: Remove cardboard liners from shelves. Recommend plastic trays or sheet pans as needed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulations of debris on the outside of the bulk food storage bins - flour, corn starch, etc.
Correction: Clean bulk food storage bins more frequently.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Prep cooler cutting board, and knives stored between equipment were soiled with accumulations of food residues.
Correction: Clean and sanitize food-contact equipment at least every 4 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The rear kitchen handwashing sink was blocked, preventing access by employees for handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the food equipment preventing its use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the kitchen hand washing sinks.
Correction: Provide paper towels at all hand washing sinks to encourage hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in restrooms and in walk-in freezer.
Correction: Replace dead lamps.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Kitchen handwashing sinks are not clean.
Correction: Keep handwashing sinks clean to encourage handwashing.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles not labeled.
Correction: Label spray bottles of cleaning products with name of product.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Pump spray containers of cleaning products stored over prep sink and 3-vat sink.
Correction: Store containers of cleaning products in a location that is not above food or clean food equipment, or other food items.
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01/26/2015 | Routine | |
Discussed proper food storage
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash their hands before engaging in food preparation, after tasks and activities which may have contaminated their hands.
Correction: Instruct food employees to wash their hands regularly, when changing tasks and immediately before preparing food or working with clean equipment and single-service articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food handler eating at rear kitchen prep table where they may contaminate food items, or clean food equipment.
Correction: Provide a designated area where employees may eat to prevent possible contamination of exposed food items and clean equipment.
- 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 walk-in cooler..
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods, and vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, eggs, pork, and poultry during storage using separate equipment for each type, and/or arranging each type of food in equipment so that cross contamination is prevented.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food on lower shelves in walk-in cooler not covered.
Correction: Prevent contamination of food by storing food in covered containers or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Chef's knives stored between equipment at cooking line.
Correction: Store in-use chef's knives on a clean prep table or cutting board. Clean and sanitize knives and cutting board at least every 4 hours during use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Foods stored on floor in walk-in cooler and walk-in freezer.
Correction: Store food at least 6" off the floor where it is not exposed to splash.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored on and below rear kitchen handsink.
Correction: Store foods at least 6" off the floor in a location protected from splash.
- Thawing (corrected on site)
Observation: Chicken not being thawed properly at 3-vat sink.
Correction: Thaw potentially hazardous foods in cooler at 41°F or less, in a pan below cold running water in a draining sink, or as part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard liners on prep table and cart shelves.
Correction: Do not use cardboard shelf liners. Recommend trays or sheet pans.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: chef's knives, prep cooler cutting board, and slicer.
Correction: Clean and sanitize equipment after use. Clean and sanitize cutting boards at least every 4 hours during use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Debris in steam table water bin.
Correction: Drain and clean steam table bin regularly.
- Non-Food Contact Surfaces (repeated violation)
Observation: Heavy accumulations of spillage, debris & mild on storage, table, and cart shelves in kitchen, walk-in cooler, and dry storage area.
Correction: Clean equipment more frequently.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The rear kitchen handsink was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sinks during all hours of operation. Remove the bin of noodles.
- Hand Drying Provision
Observation: No disposable towels were provided at the rear kitchen handsink.
Correction: Provide paper towels at the rear kitchen handsink.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented cans not being stored in a separate area
Correction: Store damaged, spoiled or recalled items (dented cans) separate from other food items to avoid the mistaken use of these items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Accumulation of spillage, debris & mold on walk-in cooler walls, door, floor, ceiling, and refrigeration coils / fan assembly.
Correction: Clean inside of walk-in cooler regularly.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Rear kitchen handsink not clean.
Correction: Keep handsinks clean. Only use handsinks for handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray containers of cleaning products not properly labeled.
Correction: Label working containers of toxic items with common name of with contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning products stored on shelf over 3-vat sink.
Correction: Do not store cleaning products above food items or clean equipment.
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02/28/2014 | Routine | |
Discussed Critical Items - Risk Factors That Cause Illness handout with person-in-charge.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Chef's knives stored between equipment in kitchen.
Correction: Store chef's knives on a clean portion of the food preparation table or cutting board that are cleaned and sanitized every 4 hours.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard liners on prep table shelves.
Correction: Remove cardboard liners from prep table shelves.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Broken plastic bowl being used for flour.
Correction: Discard broken plastic bowl.
- Equipment - Good Repair and Proper Adjustment
Observation: Fan not working in walk-in freezer.
Correction: Repair fan in walk-in freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice inside walk-in freezer in fan / refrigeration coils area.
Correction: Correct ice / frost problem in walk-in freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: chef's knives.
Correction: Clean and sanitize chef's knives. Store knives on a clean sanitized surface.
- Non-Food Contact Surfaces
Observation: Accumulation of spillage and debris on kitchen tables shelves and cart.
Correction: Clean tables shelves and cart more frequently.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink in the rear kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sinks during all hours of operation. Remove the cutting boards and other food equipment preventing its use.
- Physical Facilities in Good Repair
Observation: Dead lamp in walk-in freezer.
Correction: Replace lamp in walk-in freezer light fixture with a 100 watt frosted bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of spillage and debris on walk-in cooler floor under equipment.
Correction: Clean floor in walk-in cooler under equipment.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump spray containers of cleaning products not properly labeled.
Correction: Properly label containers of toxic items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products stored over 3-vat sink and prep sink.
Correction: Containers of cleaning products must be located in an area that is not above food, or clean equipment, and utensils.
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02/04/2013 | Routine | |
Discussed Proper Storage of Ready-To-Eat & Raw Animal Foods
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition - dented food can.
Correction: Discard or return to distributor any food packages that are not in good condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler unit.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods, vegetables, and fruit.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk food containers - flour, MSG?
Correction: Label bulk food storage containers with the common name if foods cannot be readily identified.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following ways: 1) In the food with their handles above the food and the container. 2) On a clean portion of the food preparation table or cooking equipment
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Store on shelving, dunnage racks, and/or carts with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Racksof shell eggs at improper temperatures.
Correction: Store shell eggs in a refrigeration unit at 41°F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Cooked rice for which time rather than temperature is being used as a control was not marked to be served or discarded by an expiration time.
Correction: Label the cooked rice container with the discard time 4 hours from the point in time when the food is removed from temperature control - 135 degrees.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shipping plastic on front of wok stove, and on restroom mirror frame.
Correction: Remove shipping plastic from equipment.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard liners on kitchen shelves.
Correction: Remove cardboard from shelves.
- Nonfood Contact Surfaces (repeated violation)
Observation: Plastic bottle racks being used as storage platforms.
Correction: Do not use plastic bottle racks as storage platforms. Provide adequate approved shelving units, dunnage racks, and/or carts.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Metal pan too large to be washed and sanitized at 3-vat sink.
Correction: Remove large pan from restaurant.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Drain stopper not available for 3-vat sink.
Correction: Provide drain stoppers for 3-vat sink.
- Warewashing Equipment, Cleaning Frequency
Observation: 3-basin sink not clean. Slicer on drainboard.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. . Do not store slicer at 3-vat sink.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The hot water at the 3-vat sink was less than 110°F. Measured 102 degrees. Hot water heater turned down.
Correction: Maintain a temperature of 110°F and above to clean equipment and utensil surfaces.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitizer used after washing chef's knives.
Correction: Use proper wash, rinse, sanitize procedure for cleaning and sanitizing food equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, and chef's knives.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Heavy accumulation of food debris on shelves in walk-in cooler.
Correction: Clean the shelves in the walk-in cooler more frequently.
- Non-Food Contact Surfaces (repeated violation)
Observation: Heavy accumulation of food debris on shelf with breading pan.
Correction: Clean shelf with breading pan more often. Recommend a tray on shelf below pan.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Soiled aprons were found stored in a location that may contaminate food or food-contact surfaces.
Correction: Store soiled aprons in an appropriate containers to prevent the contamination of food items or clean equipment.
- Tableware - Soiled and Clean Tableware (corrected on site) (repeated violation)
Observation: Chef's knives stored between equipment - tables and coolers.
Correction: Do not store knives between equipment to prevent contamination of clean equipment and food.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The cook's hand washing sink was being used for purposes other than washing hands.
Correction: Use hand washing sinks only for washing hands.
- Outer Openings - Protected (corrected on site)
Observation: Rear kitchen exit door propped open.
Correction: Do not prop open exit doors.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in exhaust hood and in kitchen ceiling lights.
Correction: Replace dead lamps in exhaust hood and in kitchen ceiling lights.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy accumulation of food debris and spillage on floor behind fryers and smoker.
Correction: Clean the floor in these areas more frequently.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Cleaning products were found stored over the 3-vat sink and prep sink.
Correction: Do not store cleaning products above food, clean equipment, utensils, linens or single service items.
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11/02/2011 | Routine | |
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