All temperatures was taken internally unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions stored on the floor or food under hand sink.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mixture of garlic and oil (70*F) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocated to make table.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Relocated to the make table.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the three compartment sink is being used to store empty bottles
Correction: The handwash facility identified above is to be used for washing hands only.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
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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03/22/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food/spice containers on cook line.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food ( onions) stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following foods was hot holding at improper temperatures:
>> Egg roll 48*F
>> Chicken Wing 52*F
>> General Tso 51*F
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. A four hour time for public health control policy may be used for these items.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) were observed 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the 3 compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the three comaprtment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located at the 3 compartment sink.
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
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Pesticides found on the premises.
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.
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11/12/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Remove dirty cardboard from the preparation table located in the back of the kitchen. Discontinue the use of card board.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers found at the cookline.
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: Time as a Public Health Control*
Observation: Chicken and egg rolls sitting on the counter, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: First aid spray was stored around food and single service items on a shelf located at the cookline.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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06/22/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spices containers that are not easily recognizable were found on the cookline container.
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: Improper dispensing utensils without handles used and stored in bulk ingredient bins
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. Ensure dispensing utensils are equipped with handles. Discontinue the use of single use items.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: A tub of cut up chicken was observed stacked to the maximum capacity of the tub which was not allowing the chicken to cool properly. The chicken measured at 45*F-47*F.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
>> Cardboard lining tables
>> Barewood on the backside of support stand of drink display cooler.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood and cardboard.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
>>Shelving in the walk-in was in poor repairn( rusty)
>> Bottom exterior of the walk-in cooler.
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the @LOCATION@ 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
Observation: Card board manufacturer containers ( soiled) were observed reused for the storage of other food containers for the purpose of food prep. .
Correction: Discontinue the reuse of manufacturer containers for this use. Provide approved equipment designed to hold other pieces of equipment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> top of reach in fereezer.
>> top of smoker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front service/retail line is being used for purposes ( washing wiping clothes) other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Outside Storage Prohibitions (repeated violation)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the three compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the 3 compartment sink.
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
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Raid products found on the premises.
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.
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03/16/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers that contained spices or ingredients. These ingredients were not easily identifiable.
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 were observed without handles and were stored in the ingredient bins.
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. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Discontinue the use of utensils that do not have handles.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Onions stored on the floor beside kitchen handsink
Correction: less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line the bottom of the preparation table located at the back of the kitchen.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard for this purpose.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and on the back preparation table 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
Observation: Shelving located in the walk-in had accumulations of grime and debris.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans 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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand washing sink located at the back side of the make table.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Household pesticides found on the premises.
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.
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12/09/2014 | Routine | |
All temperatures were taken internally.
- Critical: Hands - When to Wash*
Observation: Employees observed not washing hands before donning a new pair gloves.
>> Employee did not wash hands after touching hair and face.
Correction: Wash hands after touching human body parts, between different tasks, and before donning a new pair of gloves.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses:
>> Rice dispensing utensil did not have a handle
>> Flour dispensing utensil handle was in contact with the flour
>> Sugar dispensing utensil did not have handles.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Chef knives stored in between the make table and preparation table. The make table surface was soiled and in contact with the knives.
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 (corrected on site)
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Raw chicken on a stick (46*F-47*F), Teriyaki chicken (47*F), General so chicken (46*F-51*F) prepared the night before noted not being adequately cooled to prevent the growth of harmful bacteria. Too much chicken was stacked in the pan.
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. Food should be placed in smaller food bins to obtain adequate heat transfer. All chicken that was out of temperature was discarded by the operator.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Eggs stored in plastic food pan at grill.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Eggs were placed in the cooler after observation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used as lining on preparation table in the back of the kitchen.
Correction: Discontinue the use of cardboard.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a condition that prevents necessary maintenance and easy cleaning:
>> Make table storage racks.
>> Walk-in shelving rusty.
>> Outside bottom part of walk-in was rusty and damaged.
>> Door gasket on walk-in cooler was torn.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table 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
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
>> make table gaskets soiled.
>> Walk-in gaskets soiled
>> Outside of double door freezer frozen
>> Bulk ingredient stand soiled.
>> Ice cream freezer soiled on the outside.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back kitchen is blocked by used food bottles, 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 bottles preventing its use.
- Refuse - Outside Storage Prohibitions (repeated violation)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Toilet Rooms - Enclosed (corrected on site)
Observation: Toilet room door is not tight fitting. Self closing mechanism was broke.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Operator readjusted the mechanism.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was propped open
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the back kitchen lavatory used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: >>Mop sink wall was soiled.
>> Food splatter on the wall behind the smoker
>> Grease and carbon deposits on the floor behind smoker.
Correction: Clean
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Rat droppings found in the back of the kitchen, around bulk ingredient storage bins.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Two cans of raid found on the premises.
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. Raid was discarded by the operator
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station is not covered and tamper-resistant. Card board box of rat poison was observed not protected, and bait was scattered throughout the bulk ingredient bin area.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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07/23/2014 | Routine | |
All food temperatures were taken internally. Vast improvement from the opening inspection. Operator stated that he would have the correct thermometer to take temperatures of food internally.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths used to wipe down the cook line improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1.Cardboard used to line the bottom shelf of the preparation table.
2. Soiled Cardboard manufacturer containers used during food preparation to support food pans.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue using cardboard.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a digital tip sensitive food temperature measuring device. Operator was using a surface thermometer to obtain temperatures of food.
Correction: Obtain at least one 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 was observed in a condition that prevents necessary maintenance and easy cleaning:
1.Door gaskets torn on the undercounter make table located at the cookline.
2.Shelving inside of the walk-in cooler was rusty.
3.Handles missing on galvanized trash cans used to store cooking ingredients.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board on the cook line make table 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 (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of corn starch.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Door gaskets dirty on upright freezer.
2. Double door upright freezer was observed was observed soiled on the outside surface.
3. Freezer used to store shrimp had accumulations of food debris on the outside surface.
4. Top of homestlye refrigerator dirty.
5. Storage racks located on the right wall of the facility had grease deposits.
6. Homestyle freezer interior and door gaskets not clean.
7. Door gaskets on the make table not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on the grassy part of the property.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Have container moved to a hard surface (i.e same location of the dumpster).
- Refuse - Outside Storage Prohibitions (repeated violation)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue. Discard any trash that may have food residue to reduce the attraction of pest and rodents.
- Toilet Rooms - Enclosed (corrected on site)
Observation: Self closing mechansim was not fully attached to the door to give the door a tight fit.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the mop sink area was soiled.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/21/2014 | Routine | |
All temperatures were taken internally. A temporary permit is issued and will expire in 30 days on/about March 6, 2014. All violations shall be corrected at that time.
- Critical: Employee Health*
Observation: Employee health policy was not present at the facility.
Correction: EHS will provide an employee health policy to inform employees or application on how to report to the person in charge, any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Operator used a dirty thermometer to measure temperature of water chestnuts.
Correction: Clean and sanitized any equipment before use. Operator discarded the chestnuts.
- Critical: Cooling* (corrected on site)
Observation: Fried rice found in a deep pot covered in the refrigerator at 44-48* 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. Divide rice into smaller portions or spread across a sheet pan to allow the transfer of heat. Fried rice was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed chicken broth and carcasses on work line at 59*-60*. It appears to have been left over from last night. Operator states it was prepared this morning and left on stove, but staff were lighting the work line at the time of inspection.
Correction: Ensure foods are not left out overnight to prevent the attraction of pest and the growth of bacteria. Foods should be stored at 41* or below and reheated to 165*.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: 1 Pork 44*, 2.Shrimp 44*, 3. Shrimp 44*, 4. Rice noodle 44*, 5. Roast pork 43-44*
Correction: Operator adjusted the thermostat and lowered temperature to 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1.It was observed throughout the kitchen that bare wood was used for storage purpose.
2. Cardboard boxes used to store bagged noodles and cardboard pieces.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Ensure that all bare wood is sealed or painted and discontinue reusing of cardboard boxes for storage.
- Temperature Measuring Devices
Observation: There was not a temperature measuring device located in the make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device that was operational.
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
Observation: The following was not sealed to adjoining equipment or walls.
1.Bottom of walk-in freezer door.
2.Hand sink located in the kitchen.
3. Three compartment sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
1. Table mounted can opener.
2. Door gaskets on make table were torn.
3. Shelving inside on of the make table had corroding coating.
4.Walk-in cooler gaskets were torn.
5. Shelving inside of walk-in cooler were rusting.
6.Handles missing on galvanized 3 trash cans used as storage bins for ingredients.
7. Kickplate missing on the homestyle freezer.
Correction: Repair or replace equipment or equipment parts to maintain cleanability, durability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) located in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pans and cook line from the day before.
Correction: Clean and sanitize all food contact surfaces and nonfood contact surfaces to minimize the possibility of cross contamination and build up of encrustations.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface had accumulations of grime and debris:
1.Reach-in refrigerator gaskets
2. The top of the homestyle refrigerator not clean.
3.The bottom shelf of the preparation table in the rear of kitchen was soiled and rusty.
4.Storage racks not clean.
5. Homestyle freezer interior and door gaskets not clean.
6. Door gaskets on make table not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Both waste oil containers were stored directly on the ground. The facility has two waste oil containers, one on each side of the facility.
Correction: Relocate refuse containers to concrete or asphalt. Operator states one container is not used and EHS advised to remove the unnecessary container from the premises.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
1. Damaged tile in front of walk-in freezer.
2. Exit door in the back of the facility needs to painted and the frame needs repairing.
3.Base tiles missing in bathroom.
4.Repair corner wall junctions in rest-room. Long cracks are present.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following are noted in need of cleaning:
1.Ceiling vent dirty in the main lobby.
2.Walls throughout were in the need of cleaning.
3. Back side of menu board is dusty and has food splatter.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Great Wall, 1305 N King St., Hampton, VA 23669 »