All food temperatures taken were internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employees eating in cookline area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped egg rolls,chicken,pork, eggs and vegetables were unprotected from cross contamination.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers on cooking line.Salt,sugar and MSG containers unidentified on cooking 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.Utensils stored in container of water without running water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Several bags of rice stored on floor in kitchen. Multiple containers of food stored on the floor in walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw food. Frozen meat in container of water on counter.
Correction: 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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy 125*F on steam table not hot holding at the correct temperature.
Correction: Manager increased temperature of steam table.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken in the make table was not dated. Several containers of egg rolls and meat was not properly dated for disposition in the walk-in cooler.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Multiple food contact surfaces of jagged edged cut-up containers are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace all homemade equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment had accumulations of grime and debris.
>>Filters in exhaust hood were soiled with grease
>>Exterior of food container were soiled .
>>Shelves in walk-in unit were soiled with spilt food
>>Sides of deep fryer were soiled.
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 (repeated violation)
Observation: The handwashing facility located at the back of the cooking line was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart and bags of food preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the back is being used for purposes other than washing hands.Wiping cloths and food equipment were stored in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
|
08/14/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the three-compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employees were drinking from uncovered containers 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils without handles used in several food containers.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage 56*F was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and rice in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Old labels on food containers
>>Sides of deep fryers
>>Exterior of food containers
>>Counters were soiled in food preparation area.
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 (corrected on site) (repeated violation)
Observation: The handwashing facility located adjacent to the cooking line was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use.
|
03/18/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation,
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: (CORRECTED DURING INSPECTION )Employees open drinking containers stored in a manner that may contaminate food contact surfaces or utensils in food preparation areas
>>Employee chewing toothpick
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.
>>Employee discarded toothpick.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees were observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that multiple containers of egg rolls, chicken, beef, pork and vegetables were not protected from CROSS-CONTAMINATION because food was not in packages, covered containers, or wrapped.
Correction: Prevent CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use soiled utensils improperly stored in container with water between use.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths not stored in sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bags of onions stored on the floor adjacent to the mopsink
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw shrimp. Water was not running sufficiently to thaw food
Correction: 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
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cooked pasta and shrimp were not cooled in shallow pans.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following food was cold holding at improper temperatures:
Pasta/noodles 63*f and ,shrimp 63*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple prepared cooked ready-to-eat (RTE) food from yesterday shrimp and egg rolls in the walk-in unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) egg rolls,and shrimp in the walk-in unit were not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the multiple dispensers were not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the cut -up plastic bottles to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard that was used as a liner for shelves and for the walk-in floor are not corrosion resistant, nonabsorbent, and/or smooth.
>>Wet cloths was used to cover food in the walk-in unit.
>>Egg cartons were used to support nonfoodcontact surfaces of equipment.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in several refrigeration units.
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.
- Sanitizing Solutions, Testing Devices
Observation: Missing a properly working test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Sinks, Use Limitation
Observation: Three compartment sink was observed used for handwashing.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
>>Shelves in walk-in unit are soiled with spilt food.
>>Counters adjacent to sandwich units are soiled
>>Tops of food containers are soiled.
>>Sides of deep fryers are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized
Correction:
Food equipment (strainer,knives etc.)
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the cookline was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and other equipment preventing its use.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
08/01/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken and beef stored in walk-in uncovered.
Correction: cover
- Utensils - In-Use - Between-Use Storage
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.
- Food Storage - Clean and Dry Location
Observation: following observed during inspection
>>onions stored on floor by mopsink
>>chicken and beef stored on floor walk-in
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: following issues noted
>>cloth towel in direct contact with food
>>cardboard used to line tables, remove
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn pepsi fridge
>>hood filters missing
Correction: repair
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single use metal and plastic containers used for meats and other PHF's.
Correction: Discontinue the reuse of single-use containers for PHF's storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in
>>racks above red bins
>>white rice cooker
>>old label plastic containers
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling tile missing mopsink
Correction: repair
|
02/07/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, went over back of permit with operator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Flour stored uncovered back in dry storage area.
Correction: cover
- Critical: Time as a Public Health Control*
Observation: Eggs, egg rolls and other items 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line multiple shelves/table bases.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>hood filter missing
>>Pepsi fridge gasket torn
Correction: repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of replacing
>>red bins with flour, sugar and other dry products.
Correction: Discard, replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:knives stored between make table and prep table
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks with canned goods
>>hood filters.
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Clean dishes 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling tile missing dry storage
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall behind red bins with flour, sugar etc...
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
10/26/2012 | Routine | |
All food temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking damaged 3-vat.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>filter missing hood, reinstall
>>gaskets torn make table
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards are heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks walk-in
>>fan cage walk-in
>>exterior of white rice cooker
Correction: clean
- Ventilation - Mechanical Ventilation
Observation: Hood system not on while employees are cooking.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile missing over mopsink
Correction: repair
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
07/27/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Food Storage - Clean and Dry Location
Observation: Chicken stored on floor of walk in compressor side
Correction: Store a minimum of 6 inches off of floor
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following surfaces were found to be absorbent non corrosion resistant
>>Cardboard used to line shelf right of make table
>>Chicken stored on menu
Correction: Remove cardboard from shelves and chicken from menu.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found to be in poor repair
>>Gasket middle door make table torn
>>Chest freezer cracked
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Red rice and sugar bin cracked
Correction: Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Old label on scoop in sugar
Correction: Remove
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Racks above red food containers
>>Top of broiler
Correction: Clean and maintain
- Lighting, Intensity
Observation: Light out Pepsi fridge
Correction: Restore to operational
- Physical Facilities in Good Repair
Observation: Ceiling tile missing over mop sink
Correction: Replace
|
04/25/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelving by mopsink not smooth and easily cleanable
Correction: Seal wood so it is smooth and easily cleanable
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towels in contact with food walk in
Correction: Remove towels
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking 3 vat damaged
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items were found to be in poor repair
>>Hood filters missing
>>Gaskets torn Pepsi fridge
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: White cutting boards heavily scratched/scored
Correction: Resurface
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Gasket walk-in
>>Exterior of large white rice cooker
>>Hood and hood filters
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food containers stacked wet
Correction: Allow to completely air dry before stacking
|
01/26/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Hands - Where to Wash (repeated violation)
Observation: Employee washed hands in 3-vat.
Correction: Wash hands in a handsink.
- Critical: Food - Safe and Unadulterated*
Observation: Fly strip hanging over food prep table.
Correction: Remove and do not hang fly strips over food prep areas and equipment areas.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Cups used for scoops in flour.
Correction: Provide a scoop with a handle to minimize contact with food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood shelving left of mopsink not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Good Repair and Calibration
Observation: Red plastic container cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>top of broiler
>>hood system
>>gasket walk-in
Correction: Clean
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Side parking not paved, gravel surface pools water.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair
Observation: Grout eroding throughout kitchen.
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under woks
Correction: clean
|
10/13/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Hands - Where to Wash
Observation: Employee wash hands wok faucet
Correction: Wash hands at handsink
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Cup used for dispensing rice
Correction: Discard and use scoop with handle
- Food Storage - Clean and Dry Location
Observation: Onion stored mop sink
Correction: Wash and relocate
- Food Storage - Clean and Dry Location
Observation: Food stored on floor of walk in
Correction: Store food a minimum of 6 inches off of floor
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Egg rolls stored on non food contact paper
Correction: Remove and replace with wax paper
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket torn drink fridge front
Correction: Replace
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards observed heavily scratched/scored
Correction: Resurface or replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Tongs stored dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces
Observation: The following areas were found to be dirty
>>Rack back mop sink
>>Gasket walk in cooler
>>Hood Filters
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers observed stacked wet
Correction: Allow to air dry completely
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Outside surfaces not paved to prevent dust
Correction: Pave
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Medications stored over prep table
Correction: Relocate away from food service areas
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07/14/2011 | Routine | |
Note: 2011 Health permit issued at time of site visit. Also, went over back of permit with operator
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food uncovered in walk in
Correction: Cover
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken observed on top of beef in walk in
Correction: Store food from top to bottom shrimp, pork, beef, chicken
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Racks dry storage not smooth in nature
Correction: Paint so that surface is smooth non porous and easily cleanable
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Sanitizer measured at >200 ppm
Correction: Adjust to 50-100 ppm
- Non-Food Contact Surfaces
Observation: Large rice cooker dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces
Observation: Labels still present on dishes
Correction: Remove labels completely
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers stacked wet
Correction: Allow containers to completely air dry before stacking
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Outside drive way pooling water
Correction: Pave to prevent pooling
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04/28/2011 | Routine | |
Restaurant representatives - add corrected or new information about Hong Kong Chinese Restaurant, 604 Aberdeen Rd. A, Hampton, VA 23661 »