All food temperatures taken were internal.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloths are stored on prep surfaces and the wiping cloth bucket had no sanitizer that they use to wet the cloths with.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the msg containers used to set large bowls of raw meat being prepped is not corrosion resistant, nonabsorbent, and/or smooth.
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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler/freezer door gaskets torn
Correction: shelving in the walk-in cooler, shelving above the sinks and dry foods storage is corroding
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment is noted in need of cleaning: all storage pallets, front and handles of equipment (refrigerators, rice cookers), lower prep table shelf, storage racks (above sinks and dry foods shelving units), walk-in cooler shelves, sink knobs, surface of trash cans, food and utensil storage bins, soap dispenser buttons and paper towel dispenser handles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knife stored in between two tables (make table and prep table), forks stored in a cardboard box unprotected.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store plastic forks with the food contact surface faced downward so that surface is not contaminated when dispensing.
|
03/31/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. The following GRP's were observed: new cutting bpoards alrady becoming scores (suggest buying a resurfacer), more than one shelving unit and lower shelf of prep table is rusting (repair or replace), front of garbage cover in dining area is soiled, back door screen door has gap where insects can enter where door shuts (sealaround edges), half wall end is rusting.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the scoops (especially the handles) used to dispense bulk food was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of 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.
|
11/06/2015 | Risk Factor | |
All food temperatures taken were internal.
Note: Note do not reuse empty MSG containers as a work surface. These containers are made of cardboard and are not non-absorbent and easily cleanable.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses: scoop with the handle down in bulk food product and an unapproved cup without a handle is used to dispense bulk foods.
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.
- Cloths - Wiping Cloths - Use Limitation
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION)The following foods are cold holding at improper temperatures:
-Chicken sitting on top of make table rail at 50-53*F
-Pork staked too high in make table- 40-44*F
Correction: Corrected by emptying pork half way and placing the chicken inside of the unit for rapid cooling. Foods can not stay cold enough when they are overfilled or setting on top of the rail instead of down in the unit. Discontinue these practices and ensure all potentially hazardous foods are kept at 41*F or lower.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chiocken and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mopsink and restroom hand sink caulking is split and deteriorating.
Correction: Remove old caulk and seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored one is so worn it has developed a hole in the middle of it. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: lower shelf of back prep tables, dish rack above sinks, refrigerator and walk-in cooler shelves, handles of sinks and pallets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The back handsink drips and the three compartment sink leaks.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-The restroom wall is bubbling up around toilet in both restrooms
-the end of wall partition in kitchen is not sealed, smooth and nonabsorbent
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/30/2015 | Routine | |
All food temperatures taken were internal. Mop sink's caulking needs to be removed and replaced, due to damage/splitting and gaps.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (on prep table).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Store beverages in a designated area. After drinking from a open cup wash hands before returning to food prep.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in has other food containers placed (nested) on top of eachother. Many raw foods in tubs are placed above open boxes of produce.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A small bowl of raw meat was placed on top of produce in the walk-in cooler and may cause cross contamination.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Single service containers used for dispensing bulk foods, these containers do not have a handle, so the surface that touches the food in the same surface that employees hands touch.
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. Provide scoops with handles.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Chicken is left in a sink full of water to thaw.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface is not corrosion resistant, nonabsorbent, easily cleanable and/or smooth: the empty MSG container used for placing large food bowls on during prep surface is not cleanable and is absorbent (made of cardboard), the unsealed wall board behind front service table made of press boards is not sealed (absorbent), and the aluminum foil on rice cooker handle has crevices that trap food particles and should be replaced after using.
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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: undercounter cooler's door gasket torn, walk-in freezer door gasket torn, walk-in cooler shelves rusted, storage shelves rusting, lower prep table shelf corroding.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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. Please replace cutting boards that are pitted and scored.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Many food containers were damaged/cracked.
Correction: Discard, replace or repair food containers once they become damaged to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the scoops in bulk food containers and the lower shelf of prep table where onions are stored was observed soiled with accumulations of grime and debris.
Correction: Clean the surface 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 surface of the following equipment is noted in need of cleaning: storage shelving soiled, walk in cooler shelving soiled, clean dish shelves soiled, mop sink soiled (including caulking), handsink caulking in kitchen, lower prep table shelving soiled, outside of make table, some doors and knobs, white wooden pallets, door gaskets to some refrigeration units is soiled, ice building up inside of walk-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: some ceiling tiles in facility are water damaged and missing, the end of half wall is rusting and not easily cleanable, laminate wall board around toilets is moisture damaged/blistered,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are stored on shelf with packaged food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Employees personal belongings stored in on packaged foods.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
02/18/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (47-50*F) in a bowl setting on top of containers in refrigerated make table, but not down in compartment is not cold holding at the correct temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/24/2014 | Risk Factor | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Children of staff walk into kitchen.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. Children may stay in a designated area of establishment away from the kitchen (the dining area is permitted).
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Containers of broccoli are nesting in eachother and are not covered to protect from cross contamination. Vegetables are in the walk-in cooler on the shelf below raw meat in a small bowl, neither the raw meat or vegetables are covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers observed.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
>>pressboard shelving unit that sits on top of metal counter at front of kitchen
>>tape on walls
>>the pallet by the back door has worn paint
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 (repeated violation)
Observation: The following sinks are not sealed to adjoining equipment or walls:
>>restroom handsinks
>>mopsink
>>prep sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>The walk-in freezer, chest freezer and undercounter refrigerator door gasket is damaged
>>Shelves throughout facility are corroded/or rusting (including inside of refrigeration)
>>The metal casing on the door to the walk-in freezer is damaged
Correction: Repair damaged equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The small cutting board(s) (round one, wooded one, and square one) 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: A few food storage containers were observed cracked.
Correction: Discard, replace or repair the containers to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves throughout facility (including in refrigeration units), handsink soap dispenser, paper towel dispenser handle, door knobs, hand sink caulking strip, gaskets to refrigerators, and white wooden pallets have 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections in the walk-in freezer are leaking and there is a large amount of ice built up in unit.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>wall board material in both restrooms is damaged around toilets
>>A few ceiling tiles are missing in restrooms
>>The cookline half wall is damaged on the back end- paint peeling and material corroded
>>Wall patched but not painted in lobby
>>Tape covering metal wall covering that is damaged by the back door
>>A few floor tiles are damaged in kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/14/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed pouring tea into a thermos's drinking cap and drinking from it. The thermos with cup/lid is stored on food prep table across from cookline.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that lettuce was not protected from cross-contamination because it was not in packages, covered containers, or wrapped and it was stored below unwrapped raw chicken.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: A dispensing utensil was improperly stored between uses with the handle down in the food product and several dispensers had no handle and the surface that employees handle with their hands was in the food.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knife at prep table was improperly stored between uses. The knife was stored in the crack between the prep table and make table refrigeration unit.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
>>The painted pallet by back door has worn paint and is no longer properly sealed
>> Condiment table backboard is made of absorbent materials (pressed wood) and should be sealed
>>Plastic removable coating on make table has never been removed since it was bought and it is torn and sliced, making the surface no longer easily cleanable
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 following equipment is not sealed to adjoining equipment or walls:
>>Men's and Women's Restroom handsink counters
>>Mop sink
>>Prep sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Two of the prep tables lower shelves were corroded
>>Several shelving units along the back walls in dish area were corroded/rusted.
>>The walk-in cooler and freezers shelving is rusted/corroded
Correction: Repair the following equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in freezer and undercounter refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: Dispensing utensil for flour and flour sifter
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Storage shelving in back
>>Walk-in cooler shelving
>>Both prep tables lower shelving
>>White wooden pallet at back door
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door was recently installed, but a crevice was observed at the bottom half of the door that will allow insects and rodents to enter.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures observed in poor repair:
>>Tiles damaged at back door
>>Metal wall material by back door is lifting off wall around the edges
>>Wall damaged around men's toilet from splash
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Rodent droppings were observed on the lower shelf of two prep tables.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Clean up any rodent droppings as soon as they appear and keep foods in sealed containers and away from areas that the rodent droppings were found.
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03/18/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk food storage containers not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils for bulk food containers improperly stored between uses with the handles stored in contact with food.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (50-64°F), Pork Wanton (62°F), and Shrimp (64°F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All potentially hazardous foods will be placed under time control and be discarded at the end of 4 hrs.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
>>paint is worn and no longer seals the wooden storage shelving by back door and beside walk-in refrigeration unit
>>metal storage shelving for bulk food products is rusting and corroded
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the wooden breading rake is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Breading rake was discarded during inspection.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed used for dispensing bulk foods and do not have the design characteristics of being durable, easily cleanable and do not have a handle.
Correction: Discontinue the reuse of single-use containers as bulk food dispensing utensils. Provide approved reusable food dispensing devices with handles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cutting boards
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the bulk food scoops were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of scoops 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: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>shelving for bulk foods
>>wooden pallet shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical structures are in need of repair:
>>screen mesh torn at back door
>>tiles at back door damaged
>>wall damaged around men's toilet
>>back door that was recently replaced has a gap when closed (wider at bottom of door)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/06/2013 | Routine | |
all food temperatures observed are internal.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Tub of food stored directly below walk-in cooler fan unit drain line.
Correction: Advised to discontinue storing food below drain lines as they have the potential to leak or drip condensate onto the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil (60*) cold holding at improper temperatures.
Correction: Corrected. Advised that garlic and oil shall be held at or below 41* OR to label the time the garlic and oil was prepared to ensure it is used or discarded within 4 hours of that time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard barrels used to support equipment.
Correction: Discontinue re-using the cardboard barrels. Provide proper supports that are smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler shelves corroded
2) storage shelves corroded (bottom shelving of unit)
3) walk-in freezer door is duct taped (in place of a gasket)
4) plastic coated wire shelves above the two compartment sink is corroding
5) cookline prep table shelf is corroded
6) make table door gaskets split
7) undercounter refrigerator door gasket split
Correction: Maintain equipment in good repair.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Bulk rice and plastic food bags reued for food storage.
Correction: Once the original contents have been emptied, discard the bags. Use approved multi-use food storage containers.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) underside ledges of the fryer prep table
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food utensils and containers were not observed sanitized.
Correction: Corrected. Person in charge set up three compartment sink and proceeded to complete all three steps. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food tubs/containers were found stacked while wet after cleaning and chemical sanitization.
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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected
Observation: Mesh screen is no longer secured to the back door (back door is open).
Correction: Secure the screen to the door to prevent pests/animals from entering the facility.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at cookline and light bulbs burned out.
Correction: Replace light bulbs. Upgrade lighting in accordance with current food code if it is still insufficient.
- Physical Facilities in Good Repair (repeated violation)
Observation: Few floor tiles below fryer are no longer secured to the floor
Correction: Maintain the physical structures in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Liquid soap/detergent stored with similar containers of food on the prep table shelf.
Correction: Corrected. Store chemicals physically separate from food, equipment, utensils, linen, and single service.
|
01/24/2013 | Routine | |
all food temperatures observed are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Raw chicken slices were stored above ready to eat food in the walk-in cooler.
Correction: Corrected. Store raw animal food separate and below ready to eat food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Seasoning in container next to prep table not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: To-go food container used to dispense bulk flour is stored in it's contents. Scoop observed in bag as well.
Correction: Corrected. Use a handled utensil or cup to dispense food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Tub of food stored directly below walk-in cooler fan unit drain line.
Correction: Corrected. Advised to discontinue storing food below drain lines as they have the potential to leak or drip condensate onto the food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bulk sugar, carrots, and peeled onions (in colander) stored on the floor in the walk-in cooler.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noodles that were in a tub on the top rail of the make table were relocated inside the make table refrigerator at EHS arrival and cold holding at improper temperatures (58*).
Correction: Corrected by labeling the time. Advised that if food will be used under time as a public health control, it does not get returned back to refrigeration for use throughout the day. It is labeled with the time it was removed from the refrigerator and any left remaining 4 hours from that time is discarded. In lieu of time as a control, the noodles shall hold at or below 41*.
- Food Contact Surfaces - Cleanability*
Observation: Tub storing breading is in poor repair.
Correction: Replace the tub to provide a smooth, easily cleanable and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler shelves corroded
2) storage shelves corroded (bottom shelving of unit)
3) walk-in freezer door is duct taped (in place of a gasket)
4) plastic coated wire shelves above the two compartment sink is corroding
5) cookline prep table shelf is corroded
6) wokline drip trays corroding and corroded
Correction: Maintain equipment in good repair.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Plastic food bags reued for food storage.
Correction: Once the original contents have been emptied, discard the bags. Use approved multi-use food storage containers.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) vent hood filters
2) make table door gaskets
Correction: Clean.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Light bulbs burned out at the cookline.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) few floor tiles below fryer are no longer secured to the floor
2) wall panels not secured to wall behind/below cookline and storage rack
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) Small section of floor not clean below the make table (see back).
2) Wall not clean at the two compartment sink-hot water heater area.
Correction: Clean.
|
10/16/2012 | Routine | |
Discussed approved methods for cold holding on the make table rail.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Provided employee health agreement. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered food stored in the walk-in cooler.
Correction: Store foods covered with approved food wrap or lids.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Scoop handles stored in bulk dry contents.
Correction: Corrected. Store scoop handles OUT of the food contents.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Improper methods used to cool shrimp stored on the make table rail.
Correction: The shrimp was thawed and marinated prior to EHS arrival and stored on the rail at 56*. Advised manager that the rail is not designed to cool foods to 41* or below. Corrected by relocating shrimp to cool in the walk-in cooler.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site) (repeated violation)
Observation: Scoop fabricated out of a cut vinegar bottle.
Correction: Corrected. Use approved food contact surfaces.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Card board boxes used to store single service bowls.
2) MSG barrels used to support equipment.
Correction: Cardboard is not an approved storage surface. Provide a washable tray/container for the storage and washable, corrosion resistant supports for equipment.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The make table refrigerator is cold holding at improper temperatures(46-48*).
Correction: The thermostat was adjusted and food was relocated to walk-in cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler shelves corroded
2) storage shelves corroded
3) walk-in freezer door is duct taped (in place of a gasket)
4) plastic coated wire shelves above two compartment sink is corroding
5) cookilne prep table shelf corroded
6) drip trays(s) are corrded through
7) door gaskets torn on the make table and undercounter refrigerator
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Plastic food bags and card board flats reused for food storage
Correction: Once the original contents have been emptied, discard the bags and the boxes. Use approved multi-use food storage containers.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Sifted flour returned to soiled breading container.
Correction: Use a clean and sanitized container to return sifted flour to for storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket (stained)
2) door handles to make table
3) exterior surfaces of food buckets and lids
4) shelves in walk-in cooler, walk-in freezer, and storage area
5) exterior of two compartment sink
6) exterior of rice cooker
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: The food contact surface of the large bowl stored in area of contamination (next to the dry bulk bins).
Correction: Store the bowl in area that is not subject to splash or other means of contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Pot stored in the hand sink.
Correction: Corrected by removal. Hand sinks are for hand washing only.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) few floor tiles below storage rack
2) cove molding loose below bulk flour storage
3) gap exists at section of floor-wall juncture at storage rack
Correction: Maintain the physical structures are in poor repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall not clean behind/below the two compartment sink and water heater.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead insects observed on the window sill.
Correction: Clean to remove.
|
07/24/2012 | Follow-up | |
all food temperatures observed are internal.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Provided employee health agreement. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered food stored in the walk-in cooler.
Correction: Store foods covered with approved food wrap or lids.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Scoop handles stored in bulk dry contents.
Correction: Corrected. Store scoop handles OUT of the food contents.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool shrimp stored on the make table rail.
Correction: The shrimp was thawed and marinated prior to EHS arrival and stored on the rail at 56*. Advised manager that the rail is not designed to cool foods to 41* or below. Corrected by relocating shrimp to cool in the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods in and on the make table are cold holding at improper temperatures:
1) chicken wings in make table 46-48
2) breaded chicken in make table 48-50
3) pork on make table 50*
Correction: Chicken wings and breaded chicken relocated to walk-in cooler. Advised that time shall be used as control (i.e. 4 hour rule) for the phfs on the top inserts of the make table since it is not cold holding food at or below 41*.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Scoop fabricated out of a cut vinegar bottle.
Correction: Corrected. Use approved food contact surfaces.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Card board boxes used to store single service bowls.
2) MSG barrels used to support equipment.
Correction: Cardboard is not an approved storage surface. Provide a washable tray/container for the storage and washable, corrosion resistant supports for equipment.
- Cooling, Heating, and Holding Capacities
Observation: The make table refrigerator is cold holding at improper temperatures(46-48*).
Correction: The thermostat was adjusted and food was relocated to walk-in cooler.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler shelves corroded
2) storage shelves corroded
3) walk-in freezer door is duct taped (in place of a gasket)
4) plastic coated wire shelves above two compartment sink is corroding
5) cookilne prep table shelf corroded
6) drip trays(s) are corrded through
7) door gaskets torn on the make table and undercounter refrigerator
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Plastic food bags and card board flats reused for food storage
Correction: Once the original contents have been emptied, discard the bags and the boxes. Use approved multi-use food storage containers.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Sifted flour returned to soiled breading container.
Correction: Use a clean and sanitized container to return sifted flour to for storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gasket (stained)
2) door handles to make table
3) exterior surfaces of food buckets and lids
4) shelves in walk-in cooler, walk-in freezer, and storage area
5) exterior of two compartment sink
6) exterior of rice cooker
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The food contact surface of the large bowl stored in area of contamination (next to the dry bulk bins).
Correction: Store the bowl in area that is not subject to splash or other means of contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Pot stored in the hand sink.
Correction: Corrected by removal. Hand sinks are for hand washing only.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) few floor tiles below storage rack
2) cove molding loose below bulk flour storage
3) gap exists at section of floor-wall juncture at storage rack
Correction: Maintain the physical structures are in poor repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall not clean behind/below the two compartment sink and water heater.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects observed on the window sill.
Correction: Clean to remove.
|
07/19/2012 | Routine | |
all food temperatures observed are internal.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Case of beef stored on floor in walk-in freezer.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Breaded chicken pieces in bowl (50*) on top rail of make table and tub off noodles(45*) on prep table are cold holding at improper temperatures.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41* OR label the time the product was removed from refrigeration and discard any of that food remaining 4 hours from that time.
- Nonfood Contact Surfaces
Observation: Plastic film covering exterior of wok line is peeling.
Correction: Completely remove the film.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) make table door gasket(s) torn
2) undercounter refrigerator door gasket torn
3) shelves corroded in walk-in cooler, storage shelves, above three compartment sink and make table
4) walk-in cooler door gasket torn
5) walk-in freezer door gasket is held with duct tape that is in poor repair
6) wok line drip trays corroded
7) cookline prep table has small areas of corrosion
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Good Repair and Proper Adjustment
Observation: Two empty msg barrels on premises.
Correction: Remove these barrels as they can not be reused for any purpose once the original contents have been emptied.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed larger hole in cutting board stored on shelf above three compartment sink.
Correction: Replace cutting boards that are in poor repair and no longer easily cleanable.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Plastic bags in which produce or frozen food orginally packed in are being reused once contents are emptied.
Correction: These are single use bags and shall be discarded after original contents have been emptied. Provide approved washable containers for food storage.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) cookline
2) walk-in freezer
Correction: In the event of a change in ownership, remodel, or replacement the lighting shall be upgraded at the cookline and in walk-in freezer.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile damaged below back prep table
2) floor tiles buckling below fryer
3) lower wall panels not secured below storage rack
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Minimal debris on floor below fryer and right side of wok line.
Correction: Clean.
- Pests - Controlling Pests*
Observation: MINIMAL rodent droppings observed on prep table shelf and on floor in corner below storage rack.
Correction: Clean to remove and monitor for any new activity.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bulk bottle of dish soap stored with food on the prep table shelf.
Correction: Corrected. Store chemicals physically separate from food, food contact surfaces, and equipment.
|
02/06/2012 | Routine | |
all food temperatures observed are internal.
noodles in walk-in freezer down to 60-75* (cooling)
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: To go pint cup used to dispense bulk sweet tea.
Correction: Corrected. Use a HANDLED utensil or cup to dispense food and store the handle OUT of the contents.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Cut onions stored on floor in walk-in cooler.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Fried rice (47*), chicken wings (48*), and breaded chicken (46*) on the table next to fryer for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Operator stated food does not stay out for more than 2 hours.
Correction: Corrected. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Must provide written procedures when using time as a control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard MSG barrels reused for supporting equipment and/or people (as stools).
Correction: Provide washable and non-absorbent material.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) make table door gasket(s) torn
2) undercounter refrigerator door gasket torn
3) shelves corroded in walk-in cooler, storage shelves, above three compartment sink and make table
4) walk-in cooler door gasket torn
5) walk-in freezer door gasket is held with duct tape that is in poor repair
6) wok line drip trays corroded
7) cookline prep table has small areas of corrosion
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The round cutting board is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) sides of fryers
3) underside ledges of table next to fryer
4) lower exterior of roasting oven
5) cookline prep table shelf
6) back prep table shelf
7) exterior surfaces fo the meat grinder
8) storage shelf above 2-compartment sink
9) liner lining storage racks
Correction: Clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Bare wood screen door installed.
Correction: Paint to seal the wood is so it washable and non-absorbent.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) cookline
2) women's restroom (bulbs flickering and burned out)
3) walk-in freezer
Correction: Replace the bulbs in the women's restroom. In the event of a change in ownership, remodel, or replacement the lighting shall be upgraded at the cookline and in walk-in freezer.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) floor tile damaged below back prep table
2) floor tiles buckling below fryer
3) lower wall panels not secured below right side of wok line
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) minimal debris on floor below steam table and make table
2) grease and food debris on floor below fryers
3) walls at storage racks
Correction: Clean.
- Pests - Controlling Pests*
Observation: Ants on floor around pallet right of back (screen door).
Correction: Clean/remove debris/dead insect and remove ants.
|
10/14/2011 | Routine | |
All food temperatures observed are internal.
- Critical: Package Integrity* (corrected on site)
Observation: Badly dented can of hoisin sauce was observed on the storage rack with undamaged food.
Correction: Corrected. If returning for service, store damaged food items separate from undamaged food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) noodles in tub in walk-in cooler at 60*--per person in charge were out for less than 30 minutes
2) tofu on top rail of make table at 60*
3) chicken wings on counter then relocated to make table 46-50*
4) breaded chicken in make table 46
5) gravy in make table 46
Correction: Cold hold phfs at or below 41*. Advised to only take amount of noodles needed instead of removing tub from walk-in cooler. Ensure make table is holding at or below 41*. Suggested turning down thermostat and monitoring unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard MSG barrels reused for supporting equipment.
Correction: Provide washable and non-absorbent material.
- Food Contact Surfaces - Cleanability*
Observation: Metal banded brush in utensil pan.
Correction: Provide a plastic handled basting brush since metal can corrode.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Scoop fabricated out of bottle.
Correction: Use approved scoops. Metal scoop is present.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) make table door gasket(s) torn
2) undercounter refrigerator door gasket torn
3) shelves corroded in walk-in cooler, storage shelves, and make table
4) walk-in cooler door gasket torn
5) walk-in freezer door gasket is held with duct tape that is in poor repair.nt.
Correction: Maintain equipment in good repair and proper adjustment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers and bags reused for food storage.
Correction: Once the original contents have been emptied, discard the wrappings/containers and provide approved washable/reusable food containers.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces not clean:
1) top of roasting oven and door handle
2) make table door gaskets stained
3) make table rack
4) underside ledge of prep table next to fryer
5) shelf liner lining dry storage shelves
6) exterior of bulk dry food containers
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the colander was not sanitized after cleaning--there was no chlorine residual and when asked, the person in charge stated it was washed at the two compartment sink.
Correction: Correctd. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Colander found stacked while wet after cleaning and chemical sanitization.
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.
- Indoor Areas - Surface Characteristics
Observation: Bare wood screen door installed.
Correction: Paint to seal the wood is so it washable and non-absorbent.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at vent hood system and in walk-in freezer.
Correction: In the event of a change in ownership, remodel, or replacement the lighting shall be upgraded.
Correction: In the event of a change in ownership, remodel, or replacement the lighting shall be upgraded.
- Physical Facilities in Good Repair
Observation: Wall panel loose below dry storage rack on same wall as water heater.
Correction: Secure.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean below the fryers.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Many dead tinyl winged insects observed on the window sill.
Correction: Clean.
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07/06/2011 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: To go container stored in bulk tea.
Correction: Corrected. Use HANDLED utensils/cups to dispense food (ladle present).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Raw shrimp stored above ready to eat food in walk-in cooler.
Correction: Corrected. Store raw animal product BELOW ready to eat food.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling fried rice in tubs were not adequate.
Correction: Corrected. 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Fried chicken wings, breaded chicken, and fried rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Scoop fabricated out of bottle.
Correction: Corrected. Use approved scoops. Metal scoop is present.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) make table door gasket torn
2) undercounter refrigerator door gasket torn
3) shelves corroded in walk-in cooler, storage, make table
4) walk-in cooler door gasket torn
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces not clean:
1) top of roasting oven
2) make table door gaskets stained
Correction: Clean.
- Outer Openings - Protected
Observation: Gap exists below back door--section is corroded through.
Correction: Repair and eliminate gap to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at vent hood system and in walk-in freezer.
Correction: In the event of a change in ownership, remodel, or replacement the lighting shall be upgraded.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1)Paint peeling on windows
2) Floor tiles loose/buckling below fryers
3) Base of toilet is cracked in men's restroom
Correction: Maintain the physical structures in good repair.
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02/15/2011 | Routine | |
All food temperatures observed are internal. 2011 permit issued
- Cooling Methods
Observation: Improper methods used for cooling:
1) noodles cooked today covered with saran wrap and layered in deep container
2) buckets of brown sauce prepared today (at 145*)
Correction: Use approved methods to cool potentially hazardous from 135*-70* within 2 hours AND 70*-41* within 4 hours such as dividing into smaller portions, using an ice bath, using ice wands, or other approved methods. As a general rule, food should be no more than 2 inches thick for dense, thick foods and 4 inches for light liquid broths.
- Food Contact Surfaces - Cleanability*
Observation: Scoop fabricated out of plastic vinegar bottle.
Correction: Provide approved scoop for food contact.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) walk-in freezer door gasket in poor repair (duct taped)
2) undercounter refrigerator door gasket torn
3) dry storage racks beginning to corrode (see bottom racks)
4) make table door gaskets torn
5) drip trays corroded
6) shelf above two compartment sink beginning to corrode
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Utensils in pan above three-compartment sink are not clean.
Correction: Clean and sanitize before next use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) vent hood fire suppression lines
2) wokline drip trays
3) sides of fryers
4) shelf below steam table
5) top of roasting oven
6) exterior of pans(around the handles) stored above the three compartment sink
7) shelf above two compartment sink
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system and in the walk-in freezer.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Sections of wall panels loose/not secured behind wokline and storage rack.
2) paint peeling on windows
Correction: Maintain the physical structures in good repair and proper adjustment..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) the floor towards the back wall behind the fryers
2) floor below the make table, steamed rice warmer, and undercounter refrigerator
Correction: Clean.
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11/08/2010 | Routine | |
All food temperatures observed are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored above shrimp and onions in the walk-in cooler.
Correction: Store raw animal food BELOW ready to eat food and food that requires lower cooking temperatures for the destruction of foodborne pathogens.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk dry food bins are not labeled as to contents
Correction: squirt bottle of water not labeled as well.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked chicken, shrimp pork, and raw beef on top inserts of make table cold holding at improper temperatures (43-48*).
Correction: Cold hold potentially hazardous foods at or below 41*. Ensure the containers are not overfilled since it will not maintain temperature.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Chicken wings and fried rice for which time is being used as a control (4 hour rule) are not labeled with a discard/use-by time.
Correction: Advised person in charge that when using time as a control for food safety, the time shall be measured/tracked by labeling, use of a timer, or other approved method to ensure the product is consumed or discarded within 4 hours from removal from refrigeration.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The metal scoop is chipped.
Correction: Corrected. Discard food contact surfaces when they are no longer in good repair.
- Nonfood Contact Surfaces
Observation: Plastic film on the exterior of the wokline is deteriorated.
Correction: Completely remove the remaining film.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs upon entry.
Correction: Post of no-smoking signs or international no-smoking signs upon entry. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) walk-in freezer door gasket in poor repair (duct taped)
2) undercounter refrigerator door gasket in poor repair
3) dry storage racks beginning to corrode (see bottom racks)
4) make table door gaskets torn
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: One of the cutting boards at the three-compartment sink is 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer bags (produce, noodles) are re-used for food storage.
Correction: Once the original contents are emptied, discard the bags. Provide single use bags or approved mutli-use containers for food storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) vent hood filters
2) wokline drip trays
3) right side of fryer
4) shelf below steam table
5) top of roasting oven
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Buckets were found stacked while wet after cleaning and chemical sanitization.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The same buckets are not stored protected are stored on the floor.
Correction: Store the buckets protected by inverting or covering the top of the stack and elevate them up off the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean food buckets were not observed stored in a position to allow air-drying.
Correction: Store the buckets in a self-draining position that allows air-drying.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system and in the walk-in freezer.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair
Observation: Sections of wall panels loose/not secured behind wokline and storage rack.
Correction: Secure the wall panels to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor towards the back wall of the cookline is not clean.
Correction: Clean.
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07/30/2010 | Routine | |
Restaurant representatives - add corrected or new information about Golden City Restaurant I, 1040 Settlers Landing Rd. H, Hampton, VA 23669 »