All food temperatures taken were internal.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Leeks stored in a location where it is subject to splash, dust or other contamination next to the mopsink.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken cooked 3 hrs ago was placed in the refrigerator, but then taken out and set out at room temperature. Foods cooling should be rapidly cooled and not allowed to set out at room temperature. If some of the food cooked is needed during a busy period only take out enough needed and place that food on time control and finish cooling the rest.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken, rice and eggs for which time rather than temperature is being used as a control was not discarded by the expiration time indicated.
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. To eliminate the amount of food discarded set out less food and keep track of actual times foods are set out as demonstrated during the inspection. Foods were discarded.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Door gaskets to the walk-in cooler, mini freezer and make table, metal basket used for pork getting rust, some metal shelving beginning to rust, restroom door rusting.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service forks stored in a container laying on their sides at different angles. Store utensils with handle up so that the handle is the only surface touched while grabbing them.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
|
01/20/2016 | 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil at 80*F in the make table is being set out during lunch rush, allowed to get warm and placed back into the unit.
Correction: Garlic in oil has the ability to grow botulism and needs time or temperature control for safety. A little bit of the mixture can be made up at a time and used within 4 hrs, or it can be kept at 41*F, or lower
|
08/24/2015 | Risk Factor | |
All food temperatures taken were internal. Notes: Cleaning of handles to doors, light switch plates and refrigerator doors (around handles should be completed routinely). The facility is maintained in overall clean condition. Replace the meat processors white plug press/ used to press down food into the grinder, it has pits in the surface that do not allow it to be cleaned effectively. Ensure all raw foods are stored below ready to eat foods, all though no cross contamination was seen during the inspection, placing raw foods over ready-to-eat foods does increase the risk of cross contamination. Repair screen door hinge that is broken.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses: wiping cloths are stored on food prep surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Shrimp cooked last night was at 44-45*F and noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Shrimp is to be discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: tape of mini freezer door gasket, cardboard used to line refrigeration shelves, empty MSG container used at a seat, tape on edge of counter (above mini fridges), and barewood pallet that supports the turbo air fridge in the dining area.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repair/replace and seal the pallet.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods. A non-tip sensitive thermometer was provided that requires the cook to insert the thermometer 2 inches or more in to the food to get an accurate temperature. Most of the foods cooked are too thin to use this type of thermometer.
Correction: Provide a digital food thermometer or tip sensitive thermometer (can be purchased at a local department store for under $15).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Door gasket to the walk-in cooler, make tables and mini freezer is torn, walk-in cooler shelves have heavy amounts of rust and some lower shelves of prep tables are beginning to rust.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required
Observation: Containers on clean dish rack 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: Clean dishes on the three compartment sink drainboard were stored with a soiled 2x4 with a knife sharpener attached to it.
Correction: Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container. Contact the waste management company (number on side of the dumpster) to supply the dumpster with a new drain plug.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents due to the rear door not being able to shut tightly, leaving a gap along the long corner of the door.
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.
|
04/22/2015 | Routine | |
All food temperatures taken were internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is storing their open can of soda on prep table in the food preparation area.
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 opened employee beverage in a designated area, wash hands after drinking before you engage in food prep.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths. Wet wiping cloths stored on cutting boards on make tables and food prep surfaces.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic with oil (74*) sitting out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or use a 4 hr time control and discard food when the 4 hrs is up. Garlic and oil create a oxygen deprived environment where botulism can grow.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard used to line refrigeration shelves and kitchen shelves, cardboard used to seal bottom of screen door, empty MSG container used to set containers of food on during preparation, paper bag used to store green beans, cardboard used to support/level the mini-fridge and empty egg carton used to store container of oil on 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The restroom handsink, kitchen handsink and three compartment sink is not sealed to adjoining equipment or walls.
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: make table door gaskets torn, mini freezer door gasket torn, walk-in cooler door gasket torn, walk-in cooler shelves rusted, dry food storage shelves rusted, some tower shelves of prep tables beginning to rust.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment noted in need of cleaning: walk-in cooler shelves, dry foods storage shelves, mopsink, trash cubby cabinet in dining area, gaskets to refrigerators and white wooden platform by door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
01/07/2015 | Routine | |
All food temperatures taken were internal. The employees do a good job maintaining the facility clean. Date marking is used when foods are kept for more than 24 hrs, but most food gets cooked and used within 24 hrs, before date marking is required.
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)
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. Employee Health handout provided.
|
08/20/2014 | Risk Factor | |
All food temperatures taken were internal. A few ants were noted by the back door where flour sits on white crate.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cooked chicken laying on top of loosely covered raw chicken and beef and rice was loosely covered in between the raw chicken and beef.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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.
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)
Observation: Garlic and oil set out at room temperature under no refrigeration or time control.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or use time control. Operator stated that garlic and oil mixture that is setting out at room temperature is being placed on time control and will be discarded in 1 hr.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard to line several shelves is not corrosion resistant, nonabsorbent, and/or smooth. Tape is being used on the small table by cutting board and is not an easily cleanable surface.
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 handsinks are not sealed to adjoining equipment or walls:
>> Restroom handsink
>>Handsink in back of kitchen
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:
>>Shelves is walk-in cooler
>>Shelves in the make table
>>Metal racks used to store bulk food in back of kitchen
>>Door gaskets torn on walk-in cooler, make table, and mini freezer
>>Can opener metal arm rusting
>>Metal knife rack rusting
>>Ice build up in mini fridge and mini freezer
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>White wooden floor crates
>>Lower shelves beneath prep tables
>>Metal storage containers(green one's)
>>Shelves for dry foods storage
>>Sink faucet handles
>>Sprinkler system of hood metal lines dusty with grease
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
05/06/2014 | Routine | |
All food temperatures taken were internal. Call waste receptacle company about replacing drain plug.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils for bulk food containers improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment and Utensils - Durability
Observation: Shelving is being lined with absorbent cardboard.
Correction: Remove this item from the facility and replace with an approved liner. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one digital, tip sensitive food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Magnetic knife rack above 3 compartment sink is rusted
>>Gaskets to walk-in refrigerator and make table are torn
>>Wooden shelf's are chipped and need to be repainted
>>Ice build-up observed in the mini freezer and refrigerator
Correction: Repair or replace.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Magnetic knife block above three compartment sink
>>Shelving for bulk containers
>>Gaskets to refrigerators
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
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
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12/02/2013 | Routine | |
all food temperatures observed are internal.
2013 permit issued
- Cooling Methods (corrected on site)
Observation: Methods used to cool garlic and oil (68*) and fried rice (in walk-in cooler 100*+) are not sufficient.
Correction: Correction in progress. Advised to cool garlic and oil to 41* within in 4 hours or to discard within 4 hours of preparation. Fried rice was placed on several sheet pans and stored in freezer. Reminded operator that food shall cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panel ining bottom shelf of condiment table at cookline.
Correction: Remove cardboard since it is not washable and is absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on the make table, walk-in cooler, and undercounter freezer.
Correction: Repair/replace.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food contact surfaces of food containers were not sanitized after washing and rinsing.
Correction: Corrected. EHS had opertor set up sanitize basin and sanitize the containers.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers are stacked wet.
Correction: Corrected. Allow the containers to completely air dry before stacking.
|
01/16/2013 | Routine | |
all food temperatures observed are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Tubs of broccoli nesting on top of one another without proper covers/lids.
Correction: Corrected. Discontinue nesting food ontop of one another without proper covers/lids.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Uncovered container of tofu in the walk-in cooler.
Correction: Corrected. Store food covered while in storage (except when cooling).
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Large to go soup cup stored in bulk sweet and sour sauce.
Correction: Corrected. Use handled utensils to dispense food and store the handle out of the contents.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling cooked noodles and fried rice were not adequate.
Correction: The noodles were cooled on a sheet pan and placed in a colander sitting on top of food containers on the top rail of the make table. The top rail is not sufficient to cool food to 41* or below. Operator relocated to refrigerator below. The tubs of rice were covered with saran wrap and very full. Operator spread out onto sheet pans. Advised to keep foods UNCOVERED when cooling. Other approved methods include: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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard improperly used/reused:
1) barrel used to store bagged crispy noodles
2) support/railing in undercounter Kenmore refrigerator
Correction: Cardboard is not approved for these uses as it is not durable or washable and may provide pest harborage. Replace the cardboard with material that is smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build-up observed in the Kenmore undercounter refrigerator.
Correction: Defrost the refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) Kenmore undercounter freezer door gasket is taped
2) make table door gasket split
Correction: Repair/replace the gaskets.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) make table door gasket stained
2) top of roasting oven
Correction: Clean.
- Outer Openings - Protected (corrected on site)
Observation: Front door propped open without proper protection.
Correction: Corrected. Maintain outer openings closed unless proper protection in place to exclude pests such as air curtain or screens.
|
09/17/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent filters under hood are in need of cleaning.
Correction: Clean filters.
|
06/18/2012 | Routine | |
all food temperatures observed are internal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) Cardboard barrel reused for storage of rice and noodles.
2) Cardboard boxes used to store chemicals at three compartment sink
3) Cardboard panel lining condiment shelf at cookline
4) Bare wood panel below rice cooker is storing food
Correction: Corrected. Discontinue using cardboard for storage as it is not washable and may contribute to pest harborage. Provide approved washable containers for storage. Paint to seal the bare wood or replace with approved material (such as sheet pan, plastic tray, etc).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets
2) undercounter freezer door gasket taped
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the extra large bowl and utensils were not observed sanitized after cleaning.
Correction: Corrected. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
03/14/2012 | Routine | |
All food temperatures observed are internal.
2012 permit issued
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Empty egg shells returned to flat with shell eggs.
Correction: Corrected. Discontinue storing empty shells with eggs as they can be contaminated.
- Critical: Time as a Public Health Control* (corrected on site)
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: Corrected. Ensure these products are labeled once removed from refrigeration or cooked. 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: 1) Cardboard barrels reused for storage of rice and noodles.
2) Cardboard boxes used to store chemicals at three compartment sink
3) Cardboard panel lining condiment shelf at cookline
4) Bare wood panel below rice cooker is storing food
Correction: Discontinue using cardboard for storage as it is not washable and may contribute to pest harborage. Provide approved washable containers for storage. Paint to seal the bare wood or replace with approved material (such as sheet pan, plastic tray, etc).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets
2) undercounter freezer door gasket taped
3) ice build-up observed in undercounter freezer
Correction: Maintain equipment in good repair and proper adjustment. Defrost the freezer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior surface/shaft of the grinder is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) make table door gasket
2) walk-in cooler door gasket
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the various food containerswere not observed sanitized after cleaning.
Correction: Corrected. 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 containers on shelf above three compartment sink 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.
- Plumbing System Maintained in Good Repair
Observation: Small leak at the waste drain line below the far right sink basin of the three compartment sink.
Correction: Repair.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Paper towels stuck in dispenser.
Correction: Corrected. Ensure paper towels are available at all hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Minimal debris observed on floor below undercounter freezer at the cookline.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Cobwebs present on rack behind bulk sugar.
Correction: Clean to remove.
|
11/22/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash*
Observation: 1) CFM began washing hands with glove on
2) Employee failed to wash hands after returning to kitchen.
Correction: Corrected. Advised CFM to remove gloves, wahs hands, and if needed, put new gloves on. Gloves are single use. When staff return to foodservice area/kitchen, hands shall be washed before handling food and food contact surfaces.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered tubs of teriyaki chicken in walk-in cooler.
Correction: Store covered.
- Thawing (corrected on site)
Observation: Frozen chicken breasts stored on speed rack.
Correction: Corrected. Relocated to walk-in cooler. Thaw in refrigerator or use other approved methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Large volume of shrimp in preparation at 61-68* and lunch rush just starting.
Correction: Corrected. Prepare minimal amounts so food does not rise above 41*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced roat pork on make table rail at 44-45*.
Correction: Do not over stock pan so product will hold at or below 41*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Breaded chicken in small refrigerator at 45*.
Correction: Keep potentially hazardous foods at or below 41*. Minimize opening and closing the door of the refrigerator.
- Nonfood Contact Surfaces
Observation: Plastic scoop handle is not easily cleanable.
Correction: Provide scoops in which all surfaces can be easily cleaned.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table door gaskets split.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards on prep table shelf heavily scratched and scored.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: Plastic scoop handles not clean.
Correction: Clean.
|
09/01/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Package Integrity* (corrected on site)
Observation: Three dented #10 can observed on storage rack.
Correction: Corrected. Store dented/damaged food separate from undamaged food in returning for credit.
- Thawing (corrected on site)
Observation: Frozen pork roasts improperly thawing in standing in water in sink basin.
Correction: Corrected. 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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard barrel used for storage of bagged noodles.
Correction: Provide a washable container (smooth, easily cleanable, and non-absorbent).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table door gasket torn.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Meat grinder plunger well not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Left side of fryer not clean.
Correction: Clean.
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04/26/2011 | Routine | |
all food temperatures observed are internal.
- Food Storage - Clean and Dry Location
Observation: Cased pork butts stored on sheet pan lining floor in walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Rubber spatula stored on magnetic rack at three compartment sink is in poor repair.
Correction: Remove the spatula since it is no longer easily cleanable and food could be contaminated with pieces of rubber if used for food contact.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are in poor repair:
1) make table
2) undercounter freezer
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) at the prep table shelf 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: Scallop buckets and #10 can(s) reused for food storage.
Correction: Once the original contents have been emptied, discard the container. Provide approved multi-use containers for food storage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed 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
Observation: Food containers (on shelf above three compartment sink) 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door left open--UNIT IS SHARED WITH NEIGHBORING STOREFRONTS.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) lower wall behind cookline
2) areas of the vent hood system where dust and grease are building up
Correction: Clean.
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01/19/2011 | Routine | |
All food temperatures observed are internal. 2011 permit issued. Reviewed emergency instructions.
- Cooling Methods
Observation: Sweet and sour chicken prepared about one hour prior to EHS arrival cooling on two sheet pans in walk-in cooler at 89*.
Correction: Advised to relocate the sheet pans to the freezer to meet the 2 hour cooling to 70*. Advised once cooled to 70* the food must cool to 41* within 4 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard barrel and box reused for storage of food and chemicals, respectively.
Correction: Use approved washable containers for storage.
- Food Contact Surfaces - Cleanability*
Observation: Rubber spatula on magnetic rack at three compartment sink is damaged.
Correction: Discard and replace.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed in the Kenmore refrigerator.
Correction: Defrost.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Tape used to repair Kenmore freezer door gasket.
Correction: Replace the gasket.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Scallop buckets reused for food storage.
Correction: Once the contents are emptied, discard the buckets. Use approved multi-use containers for food storage.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) walk in cooler door gaskets
Correction: Clean.
- Refuse - Covering Receptacles
Observation: Dumpseter lid open. UNIT IS SHARED.
Correction: Maintain dumpster lids and doors closed when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) minimal debris on floor at back of steam table
2) wall at fryer
Correction: Clean.
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10/18/2010 | Routine | |
Internal food temperatures observed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Tub of raw shrimp stored above produce in the walk-in cooler.
Correction: Corrected. Store raw animal product BELOW produce and other ready to eat foods.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Beef not covered/wrapped in the walk-in freezer.
Correction: Maintain food covered when not in preparation or cooling.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Three containers of bulk vinegar are not labeled as to contents.
Correction: Corrected. Ensure the contents are labeled properly. Vinegar was relocated to the "return" shelf for return for credit.
- Equipment - Cutting Surfaces (repeated violation)
Observation: One of the cutting boards is in poor repair.
Correction: Resurface/replace the cutting board.
- Single-Service and Single-Use Articles, Use Limitation
Observation: #10 can(s) reused for food storage.
Correction: Once the original contents have been emptied, discard and replace with approved multi-use
- Non-Food Contact Surfaces
Observation: Top of roasting oven not clean.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The lower walls ar not cleaned:
1) back kitchen prep table
2) cookline
Correction: Clean.
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07/13/2010 | Routine | |
Restaurant representatives - add corrected or new information about Golden City Restaurant Iv, 1406 E Pembroke Ave., Hampton, VA 23669 »