Dish machine was serviced. Test strip reads 100 ppm (chlorine).
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Observed utensils in the handsink. Handsink at the bar is blocked with a tray and cardboard- employees are using the bar 3-compartment sink for handwashing.
Correction: Remove items. Handsinks should be easily accessible.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory by the grill line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/10/2015 | Follow-up | |
Discussed proper thawing methods. Unused equipment should be removed and the kitchen needs to be cleaned. Will follow-up regarding dish machine sanitizer.
- Critical: Package Integrity* (corrected on site)
Observation: Found severely dented can in storage.
Correction: Discard or return to distributor any food packages that are not in good condition. Discussed botulism risk and what should be done when dented cans are found.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed soiled meat grinder and can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed utensils in the handsink. Handsink at the bar is blocked with a tray and cardboard- employees are using the bar 3-compartment sink for handwashing.
Correction: Remove items. Handsinks should be easily accessible.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory by the grill line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/04/2015 | Risk Factor | |
Permit Issued.
- Nonfood Contact Surfaces
Observation: Observed loose caulk on the inside of the 3 compartment sink.
Correction: Remove and if sink leaks repair with a smooth easily cleanable product.
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07/07/2015 | Routine | |
No risk factor violations observed. Gloves n/a. Discussed need to adjust level of light in prep room and to clean areas of restaurant where cooking and prep occur.
No violation noted during this evaluation. | 02/02/2015 | Risk Factor | |
Gloves n/a. Discussed cleaning shelf over three compartment sink replacing lights in storeroom hall (skinny hall) and back prep room. Discard miscellaneous wood and trash beside back walk-in. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found fried chicken at 55 degrees. All cold hold to be stored and below 41 degrees.
Correction: Please store food at 41 degrees or lower. Food was placed in cold unit (less than 2 hours time out of 41 degrees).
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10/29/2014 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 07/11/2014 | Follow-up | |
- Thawing
Observation: Observed shrimp on the dish machine drain board that had been left out all night to thaw.
Correction: Thaw in refrigerator
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed shrimp at 69°F. This shrimp had been left out all night.
Correction: Discarded by owner.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed grease and food particles on and in the unused refrigerator, the sandwich unit and on the sides of the fryers.
Correction: Clean.
- Handwashing Cleanser - Availability
Observation: No soap the hand sinks.
Correction: Provide.
- Hand Drying Provision
Observation: No towels at all of the hand sinks.
Correction: Provide.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the hand sink at the front of the kitchen greasy.
Correction: Clean.
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07/07/2014 | Routine | |
I went over personal hygiene and the symptoms of food borne illness with the 3 employees. We also talked about date labeling.
No violation noted during this evaluation. | 04/10/2014 | Training | |
| No violation noted during this evaluation. | 01/06/2014 | Risk Factor | |
All violations corrected. Kitchen is clean.
No violation noted during this evaluation. | 09/27/2013 | Follow-up | |
All observations on 5/31/13 still have not been corrected. Kitchen is filthy and must be cleaned. Call when kitchen is cleaned.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed food debris on the carrot cutter and the grinder pan.
Correction: Clean and sanitize.
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09/23/2013 | Risk Factor | |
Permit issued.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed dirty wet wiping cloth on cutting board.
Correction: Corrected by showing owners how to make a sanitizing bucket for wiping cloths.
- Food Storage - Clean and Dry Location
Observation: Observed pans of chicken stored on the floor in the walk-in cooler.
Correction: Store off floor 6 inches.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris inside both sides of the side by side refrigerator/freezer.
Correction: Clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Observed dumpster on a grass surface.
Correction: Dumpster should be on a nonporous surface.
- Refuse Receptacles
Observation: Observed the dumpster to be leaking and flies breeding in liquid.
Correction: Get a new dumpster.
- Lighting, Intensity
Observation: Observed light intensity to be 6-10 foot candles.
Correction: Should be 50 foot candles. Increase.
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05/31/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed owner return to kitchen from the outside walk-in cooler and start cooking without washing hands.
Correction: Wash hands after going to outside cooler. Discussed with owner.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed dried meat particles on the slicer.
Correction: Cleaned.
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02/15/2013 | Risk Factor | |
Today's visit is due to a complaint. The complainant order General Tso on 12/6/12 around 5 p.m. and found a worm in his rice. I checked the cooked rice as well as the uncooked rice and didn't see any signs of bugs.
No violation noted during this evaluation. | 12/11/2012 | Complaint | |
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