All food temperatures taken were internal unless otherwise noted
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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 (corrected on site) (repeated violation)
Observation: Bowl of noodles stored adjacent too handsink where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in oil 62*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. Employee transferred garlic to refrigerator.
- Food Contact Surfaces - Cleanability* (corrected on site) (repeated violation)
Observation: Cut-up plastic bottles were used to store food utensils/dispenser
Correction: Replace cut-up/homemade food equipment that has a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (CORRECTED DURING INSPECTION)The following food equipment was soiled to sight and touch:
>>Soiled knives stored on magnetic strip
>>Large soiled bowl stored with clean equipment adjacent to 3-compartment sink
Correction: Clean and sanitize these surfaces for food contact.
|
12/10/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in three compartment sink for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) broccoli and other food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Multiple unlabeled food containers in walk-in cooler.
>> Unidentified salt stored on cooking line.
>>Unidentified spice containers on shelves
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 (repeated violation)
Observation: Dispensing utensils without handles stored in food containers.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Large container of meat was stored on the floor less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Several prepared ready-to-eat (RTE) egg rolls rice etc. in the refrigeration unit were not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the towels was not durable, nonabsorbent, easily cleanable, resistant to pitting.Towels used to cover broccoli in walk-in unit.
Correction: Repair or replace the towels to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the egg cartons was not corrosion resistant, nonabsorbent, and/or smooth.Egg cartons and cardboard reused to support food containers
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment had accumulations of grime and debris:
>>Multiple gaskets on refrigeration units were soiled.
>>Exterior surfaces of food containers were soiled
>>Filters inside of exhaust hood were dripping grease
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food equipment at the three compartment sink
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located adjacent to the cooking line was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory adjacent to the cooking line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
06/25/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after after handling soiled utensils which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food(cooked shrimp) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Multiple unlabeled food containers in the facility. ex. salt and sugar
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
Observation: Dispensing utensils improperly stored between uses. Dispenser handles were not upright.
>>Dispensers without handles used to dispense flour and rice.
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.
- Food Storage - Clean and Dry Location
Observation: Bag of onions stored on the kitchen less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil *55 F and noodles 45*F were cold holding at improper temperatures
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* (repeated violation)
Observation: The prepared egg rolls, shrimp and dumplings ready-to-eat (RTE) in the refrigeration unit were 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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Observed home made scoop created by cutting off portion of gallon plastic jug.
Correction: Home made equipment is not approved.Provide a commercially obtained scoop.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Underneath the exhaust hood was soiled with grease
>>Exterior of food containers were soiled with spilt food.
>>Sides of the deep fryer were soiled.
>>Several gaskets on refrigeration units were soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Knives and other food equipment were not sanitized after cleaning.
Correction: 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 (repeated violation)
Observation: Food equipment were found stacked while wet after cleaning .
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.
- Physical Facilities in Good Repair
Observation: The following physical structures were not maintained in good repair:
>>Damaged or missing floor tile throughout the food preparation area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/06/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee washed hands without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Employee touching broccoli and other vegetables without using gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food was not protected from cross-contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled food containers in walk-in refrigerators , freezers and storage shelves.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: (CORRECTED DURING INSPECTION)The following prepared ready-to-eat food in the refrigeration unit was not properly dated for disposition:
Cooked pork and other various food not properly labeled
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Multiple prepared ready-to-eat (RTE)food in the refrigeration unit is not labeled with a ""consume by"" date. Rice and cooked pork examples of food without consume by date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Towels were used to cover multiple containers of food.The food contact surfaces of towels are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace towels to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Egg cartons and cardboard reused in the facility.The nonfood contact surface of the cardboard and egg cartons are 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.
- Sanitizing Solutions, Testing Devices
Observation: There was no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine or quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment's nonfood contact surfaces has accumulations of grime and debris.
>> can opener
>> tops/lids of food and spice containers
>>Large gravy/soy sauce buckets are soiled outside and inside facility
>>Multiple gaskets on refrigeration units.
>>Multiple wire racks are soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Employee failed to use sanitizer after washing food equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Tableware - Soiled and Clean Tableware
Observation: Storage of soiled utensils and food equipment were adjacent to clean utensils at the dishwashing station and on shelves in the facility.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There was no refuse container at the area immediately adjacent to the hand sink near the cooking line.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Rat was observed scurrying around the dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator.Unapproved can of Raid stored on shelf .
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
06/19/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: following issues noted
>>tape on gasket walk-in fridge
>>tables lined with cardboard
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: following seal/caulking on sinks in need of repair
>>3-vat moldy
>>handsink right of broiler
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in fridge
>>old labels plastic containers
>>multiple fridge/freezer gaskets
>>hood and hood filters
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers stacked wet.
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 (repeated violation)
Observation: Multiple lights out kitchen.
Correction: repair/replace
|
02/20/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.
- Critical: Time as a Public Health Control*
Observation: Rice and chicken not labeled with a make or serve 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Multiple table bases lined with cardboard.
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: following in need of repair
>>gasket walk-in taped, remove
>>gasket pepsi fridge taped, remove
Correction: repair
- Equipment - Cutting Surfaces
Observation: Multiple round cutting boars 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in fridge
>>large white rice cooker
>>multiple door gaskets
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food 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.
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out kitchen.
Correction: repair/replace
|
11/06/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Gasket walk-in tapped remove.
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: Seal/caulking 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn white mini fridge
>>gasket torn pepsi fridge
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in
>>old labels plastic container
>>dry storage racks
>>hood
>>multiple fridge/freezer gaskets
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers stacked wet after cleaning with chemical sanitizer.
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.
- Outer Openings - Protected
Observation: Screen on back door torn with holes.
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.
|
08/07/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Person in Charge
Observation: Certified food manager certificate has expired
Correction: Renew
- Food Storage - Clean and Dry Location
Observation: Onions stored on floor by walk-in
Correction: Store onions at least six inches off of the floor
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following surfaces were found to be porous
>>Duct tape on gasket walk-in cooler
>>Gasket taped on Pepsi fridge
Correction: Repair/replace to make surfaces corrosion resistant and easily cleanable
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking back handsink dirty
Correction: Clean and maintain
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Chest freezer lid cracked
>>White mini freezer gasket torn
Correction: Repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Old labels on plastic containers
>>Racks walk-in
>>Multiple fridge/freezer gaskets
>>Hood and filters
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers stacked wet after cleaning
Correction: Allow to fully air dry before stacking
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out through out facility and in Pepsi fridge
Correction: Replace bulbs
|
05/22/2012 | Routine | |
Note: All temperatures are internal unless otherwise noted. Also CFM due to expire before next visit, renew.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food stored uncovered walk in
Correction: Cover food in walk in to prevent cross contamination
- Critical: Time as a Public Health Control*
Observation: Chicken for which time not temperature is used as control not labeled
Correction: Label chicken as to use by time
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following seals are in poor repair
>>3 vat moldy
>>Handsink right of broiler
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Gasket walk in fridge taped
>>Chest freezer lid cracked
>>Both mini freezer across from deep fryers gaskets torn
>>Gasket Pepsi fridge taped
Correction: Repair/replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Employee failed to wash rinse and sanitize dishes and utensils
Correction: All food contact surfaces are to be washed rinsed and sanitized after each use
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Racks walk-in
>>Dry storage racks
>>Top of broiler
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple plastic 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.
- Equipment and Utensils, Air-Drying Required
Observation: Employee was observed cloth-drying utensils rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Lighting, Intensity
Observation: Several lights out in kitchen
Correction: Restore to operational
- Physical Facilities in Good Repair
Observation: Hole in ceiling tile above 3 vat
Correction: Repair/replace
|
02/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection also went over back of health permit with owner.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken and beef stored over cooked chicken.
Correction: Store food in packages, covered containers, or wrappings. Also ensure that raw foods are not stored above ready-to-eat foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn Pepsi drink fridge
>>table base with can opener corroded
>>gasket walk-in torn/tapped
>>chest freezer lid cracked
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip trays WOK
>>gasket make table
>>racks walk-in
>>dry storage racks
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under cookline dirty.
Correction: clean
|
11/09/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Gasket walk in fridge taped
>>Lid cracked chest freezer
>>Corner seals hood damaged
>>Gaskets white mini torn
>>Gaskets drink fridge taped
Correction: Replace gaskets
Repair seals each side of hood filters
- Equipment - Cutting Surfaces
Observation: Round cutting boards under back prep heavily scratched/scored
Correction: Resurface or replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Several plastic containers edges cracked
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Racks walk in
>>Old labels plastic containers
>>Gaskets on chest freezer
>>Can opener
>>Hood
>>Multiple gaskets
Correction: Clean and maintain
|
08/05/2011 | Routine | |
2011 Health Permit issued. Also, went over back back of permit with operator
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Scoops with no handles and several bowls used for dispensing food in walk in
Correction: Use approved handled scoops
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket drink fridge torn
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket taped on walk in
Correction: Part on order
- Non-Food Contact Surfaces (repeated violation)
Observation: The following items were found to be in need of cleaning:
>>Reach in freezer back by chest freezer gasket
>>Labels still present on new utensils
>>Hood filter
Correction: Clean and maintain
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04/27/2011 | Routine | |
All temperatures are internal unless other wise noted.
- Hands - Where to Wash
Observation: Employee observed washing hands in 3-vat.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Scoop used for flour does not have a handle.
Correction: Provide a scoop with handle to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw chicken observed over raw beef in the walk-in.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Flour used for chicken not shift and put in clean container at the end of the day.
Correction: Place chicken in new clean container after use and/or refrigerate after use.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>wood shelf lower right of 3-vat paint peeling
>>duct tape on walk-in gasket, remove
>>racks rusted walk-in
Correction: Repair
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Metal can observed reused to store shrimp and other food items.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>gaskets prep table
>>hod filters
>>top of chest freezer
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers observed stacked wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under prep table
Correction: clean
- Mops - Drying Mops (repeated violation)
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 - Medicines - Restriction and Storage* (corrected on site)
Observation: Medication stored over prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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01/13/2011 | Routine | |
Restaurant representatives - add corrected or new information about Golden City Restaurant Ii, 2214 Kecoughtan Rd., Hampton, VA 23661 »