Spoke with manager about rubber stripping at back exit door and lid for trash container in employee restroom. Facility recommended for permit renewal. Food permit will be issued once application and permit fee is processed.
- Lighting, Intensity (repeated violation)
Observation: Two light bulbs out under hood system.
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
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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01/07/2016 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: Sanitizer for dishwasher reistering below required concentration.
Correction: Adjust sanitizer for dishwasher to register at proper concentration.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs at least three times a day.
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10/15/2015 | Routine | |
Plumber called during inspection to check drain line for dishwasher. Copy of food temperature and dishwasher temperature log sheets given to manager. Facility recommended for permit. Food permit, copy of receipt and application issued to manager.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Opened metal container with product stored inside M3 Turbo air fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Sanitizer for wiping cloths registering at improper concentration.
Correction: Adjust wiping cloth sanitizer to register at proper concentration.
- Lighting, Intensity (repeated violation)
Observation: Light bulb not working under hood system.
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. Check light fixture and provide a working light bulb under hood system.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained for refrigeration units.
Correction: Maintain accurate temperature logs.
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03/03/2015 | Routine | |
- Lighting, Intensity (repeated violation)
Observation: Light bulb out under hood system.
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
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11/06/2014 | Routine | |
Kenmore freezer registered at 0 degrees. Viewed all current food handler cards. Hood system due for cleaning per sticker posted in front of hood. System due for cleaning July, 2014. Copy of online food handler training information given to manager. Copy of food temperature and dishwasher temperature charts given to manager.
- Temperature Measuring Devices
Observation: Thermometer missing from top of prep unit.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed glasses stacked wet at wait station area after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity (repeated violation)
Observation: Light out under hood system.
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
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08/06/2014 | Routine | |
Dishwasher-wash/rinse registered at 100 degrees, dishwasher sanitizer 50ppm. Informed manager about the use of commercial grade equipment being used in kitchen (microwave). Dishwasher run a couple more times by manager and water slowly getting hotter.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Shrimp crunch holding at improper temperature inside refrigerated unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Hood Systems; Filters
Observation: Hood system due for cleaning per sticker posted in front of hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood system and post updated sticker on hood system.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood system. Light bulb out on end hood.
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
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04/24/2014 | Routine | |
Additional certified food manager XIAO D LU certificate expires 4/22/2016. Walk-in cooler temp registered at 32 degrees. Dishwasher wash/rinse temp registered at 120 degrees and sanitizer registered at 50ppm. Copy of food temperature and dishwasher temperature logs given to manager. Facility recommended for permit. Food permit issued. Copy of receipt and application issued to manager.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Buckets of wiping cloth solution registered at improper concentration.
Correction: Recheck buckets of wiping cloth solution and when bleach is being used as sanitizer ensure levels are at proper concentration.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment for all refrigeration units.
Correction: Maintain accurate temperature logs.
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01/23/2014 | Routine | |
Hood system recently cleaned by Safe Serve. Viewed staff food handler cards which were current. Viewed letters from suppliers being used by facility for their frozen seafood products. Temperature logs left with manager to monitor and maintain daily temperature logs.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Opened metal cans improperly stored inside prep unit and on shelf.
Correction: Ensure food is safe and unadulterated. Product removed from cans and placed in proper containers and labeled.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Improper plastic containers used to scroop rice and flour.
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 and the container.
- Lighting, Intensity (repeated violation)
Observation: Observed light bulb out under hood system.
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
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment for all units storing phfs.
Correction: Maintain accurate temperature logs daily.
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10/24/2013 | Routine | |
Manager to schedule cleaning of hood system through landlord. Spoke with manager concerning grease trap and FOG program. Manager adjusted temp gauge on large prep unit. Viewed food handler cards, cards are current. Viewed temperature logs. Continue to monitor and record temps daily.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Bucket of wiping cloth sanitizer(bleach) registered at improper concentration. Concentration registered at 200ppm.
Correction: Adjust wiping cloth sanitizer to register at proper concentration of 50ppm.
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07/24/2013 | Routine | |
Copy of food handler class schedule given to manager. Viewed parasite destruction letter.
- Critical: Demonstration of Knowledge*
Observation: A food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Open metal containers stored inside of M3 Turbo air unit.
Correction: Protect food from miscellaneous sources of contamination.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 109 degrees.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic containers for storing sauce observed stacked wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Light bulb not working under hood system.
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
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs daily.
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02/25/2013 | Routine | |
Facility recommended for permit.
No violation noted during this evaluation. | 01/04/2013 | Pre-Opening | |
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