Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 12/22/2015 | Follow-up | |
Discussed the following with the person in charge. Follow-up inspection will be conducted in approximately 30 days.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed four dented food cans on the dry storage rack near the 3-compartment sink. PIC removed the dented cans from the storage rack.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- 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 refrigeration unit. Observed raw chicken stored over RTE vegetables in the left prep unit. PIC stored food correctly.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the following equipment surfaces to no longer be smooth and/or easily cleanable: 1) the foil on the wooden stand near the cook's line 2) the shipping plastic on the two deep fryers 3) the storage shelving near the cook's line (rusted) 4) the cardboard and plastic on top of the grease trap near the wok station 5) the cardboard on the shelving above the 3-compartment sink 6) the bottom shelving of the prep table (rusted) 7) the plastic on the shelving of the expo station 8) the towel under the cutting board on the prep table.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink and the rinse sink near the dish machine are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) the blade of the can opener 2) several knives by the prep table near the 3-compartment sink. PIC took the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the can opener 2) all shelving throughout the kitchen 3) the exterior of the wok stations 4) all drainage pipes in the kitchen 5) the exterior of the water heater 6) the floor fans 7) the exterior of the smoker 8) the exterior of the hood vent 9) the exterior of the ansil system pipes.
Correction: Clean the surfaces of the equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Observed single-service containers stored so that the food- or lip-contact surfaces were not protected from contamination. PIC stored the single-service containers correctly.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material. Observed the dumpster stored directly on the dirt behind the facility.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings - Cleanability
Observation: The wall behind the dish machine and the wall near the cook's line are not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located on the shelving above the left prep station where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Dressing Areas and Lockers - Designation
Observation: Observed no designated area for employees to store clothing and/or other personal possessions. Observed a backpack and coat stored on the shelving in the dry storage area.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Observed a missing ceiling tile in the mop sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ALL FLOORS, WALLS, AND CEILINGS THROUGHOUT THE KITCHEN ARE IN NEED OF A THOROUGH 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Observed several dirty air duct vents throughout the kitchen.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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11/17/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surface of the door on the ice machine which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the wok station 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the wok station. Because several lights were not working, only 10 foot candles were measured in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Egg rolls hot holding at improper temperatures on the buffet line. Egg Rolls were re-heated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/24/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel pans and bowls were found stacked while wet after cleaning and chemical sanitization on the cook's line and the clean pot rack. Pans were taken to dish machine to be re-washed, rinsed and sanitized..
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook's line. Observed only 30 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/05/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 11/18/2013 | Risk Factor | |
Parts have been ordered to repair the door to the walk in freezer. Everything has been corrected. Good job, thank you.
No violation noted during this evaluation. | 05/24/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: There were several uncovered foods found in the WIC. PIC covered items with plastic wrap.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Observed shrimp thawing in buckets of water.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw shrimp cold holding at improper temperatures in the WIC. PIC voluntarily discarded the shrimp.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the bottom shelves of the prep tables were rusted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the bottom part of the door to the WIF is broken allowing ice to form outside of the freezer.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: Observed all of the cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: knives hanging on the wall, potato peeler, meat cleaver.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Metal and plastic food containers, can opener, scoops inside the container of corn starch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside and outside of ice machine with accumulation of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: Observed the non food contact surfaces of the following equipment have accumulations of grime and debris: 1. crock pots 2. outside of microwave 3. coffee pot 4. soda machine 5. the two shelf cabinet next to the prep area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking area. Light measured 15 candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Observed cracked and missing caulk around the hand sink and three compartment sinks.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls and ceiling are in need of a thorough 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.
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05/14/2013 | Routine | |
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