Observations discussed and corrected with Kitchen Manager. Overall, restaurant is in very good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (tongs on oven handle) improperly stored between use.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filter missing during operational hours.
Correction: Replace hood filter and/or eliminate gaps between the filters when the restuarnt is open for business. Clean filters before opening or after closing times to reduce the possibilities of insects and/or dust entry into the cookline.
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10/06/2015 | Routine | |
All violations discussed and corrected during inspection. Permit issued.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/06/2015 | Routine | |
Critical violation discussed and corrected during inspection. Restaurant in good sanitary condition.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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12/29/2014 | Routine | |
Discussed cooling methods. Advised to continue with cooling records to ensure proper cooling temperatures are achieve within specified time frame. (135F > 70F within (2)two hours
- Cloths - Wiping Cloths - Use Limitation (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 quaternary ammonia at proper concentration of 200ppm - 400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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08/07/2014 | Routine | |
Do not store any TCS foods in units unable to maintain 41F or below. Utilize ice packs for usage of upper refrigeration unit. All other TCS food products shall be moved to refrigeration units capable of maintaining 41F or below as required.
- Equipment - Good Repair and Proper Adjustment
Observation: Front service refrigerator/display refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigerator gaskets 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.
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03/12/2014 | Routine | |
Discussed employee health policy
No violation noted during this evaluation. | 12/05/2013 | Routine | |
Watch cleaning schedule on cove base, walls.
No violation noted during this evaluation. | 08/23/2013 | Routine | |
| No violation noted during this evaluation. | 04/30/2013 | Routine | |
Discussed employee health policy, menu advisory, cleaning schedule, cooling processes.
No violation noted during this evaluation. | 12/10/2012 | Routine | |
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