Have refrigerators serviced so that foods can be held at 41 degrees or below. Kitchen equipment needs to be cleaned. Will follow-up to check refrigerator temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the two prep cooler units across from the grill cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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01/13/2016 | Risk Factor | |
Observations discussed with PIC. Clean kitchen equipment. Permit issued.
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensil in standing room-temperature water.
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.
- Thawing
Observation: Improper methods used to thaw duck. Observed duck sitting out at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food build-up on can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Refrigerator door handles are sticky. The inside of the freezer needs cleaning. Prep refrigerator door gaskets need to be replaced. Vents above wok line need are dripping grease. Observed black mold-like substance in ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/28/2015 | Routine | |
Gloves n/a. Please use cooling methods which drop temperature quickly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found slicer was not clean.
Correction: All food contact surfaces to be cleaned and sanitized. Please clean and sanitize the slicer.
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06/04/2015 | Risk Factor | |
Gloves n/a. Discussed need to repair faucet at triple sink.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found plastic containers of beef and noodle that had no date label after thawing.
Correction: All ready to eat food products held 24 hours or longer are to be date labeled. Please date label these products.
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01/26/2015 | Risk Factor | |
Gloves n/a. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
- Equipment and Utensils - Durability (corrected on site)
Observation: Found aluminum foil used on shelves.
Correction: All equipment to be durable and cleanable. Please use durable equipment (aluminum foil was replaced with trays).
- Non-Food Contact Surfaces (corrected on site)
Observation: Found microwave, thermometers, shelves needed cleaning.
Correction: All surfaces to be kept clean. Please clean these surfaces.
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10/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the large pot of chicken stock at 90°F.
Correction: Corrected by reheating to 192°F
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07/25/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/11/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
Permit Issued.
- Lighting, Intensity (repeated violation)
Observation: Observed light intensity 28-35 in kitchen.
Correction: Increase. Should be 50 ft. candles.
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10/16/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken and pork in the walk-in cooler at 45°.
Correction: Put in a refrigerator that is colder. The compressor was dirty.
- Cooling, Heating, and Holding Capacities
Observation: Observed the temperature of the prep unit at 50°F.
Correction: Unit needs to be repaired so that the temperature is 41°F or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed grease on the plastic noodle bin and the white plastic bowls next to the fryer.
Correction: Clean or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a build-up of food on the prep unit gaskets, on the black refrigerator handle and the inside of the microwave oven.
Correction: Clean.
- Lighting, Intensity
Observation: Observed light intensity 28-35 ft. candles in the kitchen.
Correction: Increase. Should be 50 ft. candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease and debris on the floor under the wok line and the prep unit. Also, grease on the single wok station and stove top.
Correction: Clean.
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09/26/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the chicken stock on the wok line at 105 degrees. Should be at least 135 degrees.
Correction: Corrected by reheating.
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06/06/2013 | Risk Factor | |
No risk factor violations.
No violation noted during this evaluation. | 02/28/2013 | Risk Factor | |
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