This was a routine inspection.Correct all violations by the next inspection The cold temperature chemical sanitizing ware washing machine was checked and tested and was observed to be operating properly with chlorine concentration at 50 ppm.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in freezer and dry storage areas.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the ware washing sink and the ware washing machine are in need of cleaning.
Correction: Clean the surfaces of the ware washing machine and ware washing 3-cat sink often to prevent dirt accumulation.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of oither food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the tables, shelves, refrigarators, sinks, and freezers and are in need of cleaning
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under stationary equipment throughout is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/02/2016 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food containers were noted inside the walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.(Each food container was covered during the inspection).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the warewashing station hand washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Papers provided during the inspection)
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07/13/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with salts, sugar, cornstarch, and a large number of other spices that are not easily identified by appearance were not labeled to identify contents.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food containers and food bags stored on the floor in the dry storage areas and inside the walk-in coolers.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Temp Meas Devices for Ambient Air Location (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: reach-in refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The interior surfaces of the refrigerators in the kitchen were observed soiled to sight and touch. The surfaces of the refrigerators were observed to be soiled with dirt, residues, and debris.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean and maintain the surfaces of refrigerators clean at all times. Clean spills on equipment soon after they occur to prevent dirt accumulations.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (repeated violation)
Observation: Surfaces of the can opener blade and the can opener holder were observed soiled with accumulations of grime and debris. The floor mounted mixing machine was noted to be soiled and in need of cleaning. Food prep tables noted to have debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the refrigerators, storage shelves, and prep tables were observed with accumulations of dust, dirt, and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean soiled equipment surfaces properly and frequently.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Observed that clean knives were stored in an manner that exposed the items to contamination. Clean knives were found stored in-between two prep tables on the cookline.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Obtain a knife holder or a cleaned and sanitized container or tray for storing cleaned utensils when they are not in use.
- Equip/Utensils/Linens/Single-Service/Original Package (repeated violation)
Observation: Styro foam containers on the prep table next to the microwave oven and the Peking duck display case, were observed to be soiled with food residue and were exposed to splash from the Peking duck prep table.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (repeated violation)
Observation: Preset tableware was observed unprotected from contamination on tables in the dining area.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. Wrap forks and chop sticks before placing them on the dining tables prior to the arrival of custometrs, to protect them from contamination.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the , warewashing machine area. The light bulbs in one of the ceiling light fixtures have burned out.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out ceiling lights to provide proper lighting.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. two light bulbs under the hood system on the cookline have burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide adequate lighting above food prep surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under cooking equipment, prep tables, storage shelving and in the walk-in refrigerator and walk-in freezer, are in need of cleaning. Debris and grease build-up were noted in these areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor properly and frequently to prevent attracting pests.
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02/27/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers and bags were found in the dry storage area and inside the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover food containers and tie bags to protect the food from contamination.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with salts, sugar, cornstarch, and a large number of other spices that are not easily identified by appearance were not labeled to identify contents.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food containers and food bags stored on the floor in the dry storage areas and inside the walk-in coolers.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: reach-in refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The interior surfaces of the refrigerators in the kitchen were observed soiled to sight and touch. The surfaces of the refrigerators were observed to be soiled with dirt, residues, and debris.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean and maintain the surfaces of refrigerators clean at all times. Clean spills on equipment soon after they occur to prevent dirt accumulations.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade and the can opener holder were observed soiled with accumulations of grime and debris. The floor mounted mixing machine was noted to be soiled and in need of cleaning. Food prep tables noted to have debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the refrigerators, storage shelves, and prep tables were observed with accumulations of dust, dirt, and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean soiled equipment surfaces properly and frequently.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean knives were stored in an manner that exposed the items to contamination. Clean knives were found stored in-between two prep tables on the cookline.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Obtain a knife holder or a cleaned and sanitized container or tray for storing cleaned utensils when they are not in use.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Styro foam containers on the prep table next to the microwave oven and the Peking duck display case, were observed to be soiled with food residue and were exposed to splash from the Peking duck prep table.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting
Observation: Preset tableware was observed unprotected from contamination on tables in the dining area.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. Wrap forks and chop sticks before placing them on the dining tables prior to the arrival of custometrs, to protect them from contamination.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the , warewashing machine area. The light bulbs in one of the ceiling light fixtures have burned out.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out ceiling lights to provide proper lighting.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. two light bulbs under the hood system on the cookline have burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs to provide adequate lighting above food prep surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under cooking equipment, prep tables, storage shelving and in the walk-in refrigerator and walk-in freezer, are in need of cleaning. Debris and grease build-up were noted in these areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor properly and frequently to prevent attracting pests.
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02/18/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: cooling methods in Chinese and time as a public health control in Chinese
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee fail to wash hands after handling dirty dishes and before handling clean dishes that were washed and sanitized in the dish machine.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER, EMPLOYEE WASHED HANDS AND THEN WASHED AND SANITIZED AGAIN ALL DISHES THAT WERE HANDLED.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the bag of molluscan shellstock (clams) in the freezer.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. MANAGER LOCATED AND RE-ATTACHED TAG.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (clam) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. PROVIDED TRAINING TO MANAGER.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ------lettuce that was being plated.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Raw liquid egg at 65F sitting out at room temperature,
2) Garlic in oil at 69F sitting out at room temperature,
3) Chicken broth at 63F sitting out at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
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12/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Employee Health handouts in Chinese, Spanish and English, time as a public health control, Cooling log and sign in English, cooling methods in English and Chinese and prevent cross contamination in Spanish and Chinese.
NOTE TO MANAGER: provide Employee Health training to all employees and fax or email the signed agreements within 10 (ten) calendar days, no later than Thursday, June 19, 2014.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------rice scoop observed stored in still/stagnant room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------Roast pork, roast duck, cooked chicken and garlic in oil
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of the cold holding equipment units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Outside of equipment,
2) Inside and outside of cooler doors,
3) Gaskets of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected / Screen Requirements
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.------------two fryers which are no longer used are being stored in back hallway.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PER MANAGER FRYERS HAVE BEEN STORED IN BACK FOR 2-3 MONTHS AND WILL BE HOPEFULLY SOLD SOON.
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06/09/2014 | Routine | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Oranges and soft drink cans in in ice which is used is also for beverage ice or used as food.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Items were removed and ice discarded
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: All food items ready to eat, raw beef, raw chicken have date markings indicatrion when prepared.:
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Good Repair / Operation
Observation: The 1DR Beverage Air refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Physical Facilities Good Repair
Observation: Observed that the light bulb in ladies bathroom is not working, faucet at 3 vat sink leaking.
Correction: Repair/ replace bulb in ladies bathroom. Repair/ replace leaking faucet. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/19/2013 | Routine | |
Complainant reports that the restaurant dining areas and bathrooms are very unclean and in disrepair. The complainant noticed evidence of rodent infestation (fecal matter) in the bathroom as well. He attempted to speak with the management/owners, but they did not understand him when he spoke (language barrier).
Investigation: Restaurant officially opened for businees on July 10, 2013. There remodelling involving relocation of the bar counter and construction of water basin. Manager stated that she cleaned out the construction materials yesterday. Rodent complaint: Restaurant has contracted ECO Lab as part of their pest control program. Last treatment was conducted on July 01, 2013 (see record and reciepts in file). Did not observe and rodent activity during the inspection. Soiled bathroom complaint: Bathrooms were clean during time of inspection. Manager was asked how often bathrooms were cleaned and she said that once a day. Adivised to have bathrooms checked every one hour especially during rush hours. Unable to comfirm complaint. See full routine inspection report
No violation noted during this evaluation. | 07/18/2013 | Complaint | |
The duck display case must maintain food at 135F or more. Currently there are regular incandescent light bulbs in place. These must be replaced with a type of heat lamp to maintain the correct hot holding temperature.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in June 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem Vanguard 6E744A
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following is in need of cleaning:
1) front surface of walkin refrigerator
2) shelf above 3 vat sink
3) top surface of Metro warmer
4) top surface of dishwasher
Correction: Clean the listed items.
- Floor / Wall / Ceiling / Cleanability (corrected on site)
Observation: Observed holes in the wall above the 3 vat sink.
Correction: Patch the holes in the wall - walls must be smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: The lights inside the display case/warmer are not shielded.
Correction: Replace the bulbs with shatter-resisant type bulbs.
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06/18/2013 | Pre-Opening | |
If there are questions about the air break and air gap at the 3 vat sink, please call the health department for assistance.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Miscellaneous Sources of Contamination / Other Sources
Observation: A chest refrigerator is being used for the storage of unpackaged vegetables. Condensation from the door lid is able to drip onto the food.
Correction: Replace the chest refrigerator with a unit designed for holding open top containers. The chest refrigerator is being used for a purpose it was not designed for. The vegetables are in pans, on a flat pan, on top of a turned over bus pan.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: There is an inadequate amount of refrigeration for the food service to be provided at this restaurant. There are four non-working refrigerators in the kitchen and one refrigerator being used improperly.
Correction: There must be two more working refrigerators - prep or upright - in order to provide adequate refrigeration for the type of food service to be provided. The health department must approve any equipment which will be added.
- Equipment / Good Repair / Operation
Observation: The walkin refrigerator is not maintaining 41F ambient air temperature.
Correction: Repair the walkin refrigerator. All refrigerators must maintain 41F or less ambient air temperature.
- Equipment / Good Repair / Components / Gaskets
Observation: There is not a stopper for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink at the 3 vat sink.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The dishwasher is not washing per the manufacturer's specifications. The wash temperature must be 125F. The measured temperature was 117F.
Correction: Service the dishwasher. The unit must operate per the manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following is in need of cleaning:
1) shelf above 3 vat sink.
2) top surface of vegetable refrigeration unit sitting on top of the cutting board opposite the wok line.
Correction: Clean the listed items.
- Critical: Plumbing / Maintained in Good Repair
Observation: The following plumbing issues were observed:
1) Leak at the faucet at the large dump sink in front of the walkin refrigerator.
2) Leak at the faucet at the 3 vat sink.
3) Urinal in men's room does not work.
Correction: 1&2) Repair the leaks at the two sinks.
3) Replace the urinal in the men's room.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: There are direct connections from the three sinks of the 3 vat sink to the grease trap.
Correction: The sinks will be used from left to right - wash, rinse and sanitize.
1) Provide an air break on the lines leading from the wash and rinse sinks to the grease trap.
2) Provide an air gap on the line leading from the sanitize sink to the grease trap.
- Light Bulbs / Locations where Shielding is Required
Observation: There is not a shield (cover) on the light bulb in the walkin freezer.
Correction: Provide a light shield (cover) on the bulb in the walkin freezer.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are no paper towels at the front handsink by the cookline.
Correction: Provide paper towels at all handsinks.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: 1) There is inadequate light in the True 2DR glass door refrigerator - one bulb is burned out, the other is missing.
2) There is inadequate light in the Beverage Air 1DR freezer - light bulb is out.
Correction: 1) Replace the burned out bulb. Replace the missing bulb and add a light shield and end caps to the new light bulb.
2) Replace the burned out bulb in the upright freezer.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: 1) Lights are out in the fixture above the 2DR glass door refrigerator.
2) Lights are out in the hood.
Correction: 1) Replace the lights in the light fixture above the glass door refrigerator.
2) Replace burned out bulbs in the hood.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There is are five non-working refrigerators and other unnecessary equipment and non-food service related items in the facility.
Correction: Two of the refrigerators are integrated into a long prep line opposite the wok line. Those units may stay, or they may be repaired. If they stay, the doors must be removed. All other items which are not part of the food service must be removed.
- Cleaning Frequency for Physical Facilities
Observation: The following areas of the facility are in need of cleaning:
1) floor under cookline, particularly under the left part.
2) ceiling above the prep line - a number of ceiling tiles have hanging dust residue on them.
3) pipe hanging from ceiling above prep line.
4) floor under dry storage shelving in little area to the right of the walkin refrigerator.
5) shelf above the prep surface in the dry storage area to the right of the walkin refrigerator.
6) vents on the front of the hood.
Correction: Clean all listed areas.
Move the fryers and clean clean the floor underneath.
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06/05/2013 | Pre-Opening | |
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