- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the bags used to store food in the freezer are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the bags with food grade storage items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Call the contract dishwasher service to repair the dishwasher. In the interim, set up the sanitizer compartment of the 3-compartment sink and sanitize all dishes after they have been run in the machine. This procedure must be followed until the machine can dispense chlorine concentration of 50 parts per million (PPM).
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside surfaces of bulk flour containers have an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed under the back door.
Correction: Install a protective strip of metal to the bottom of the door to ensure there is no gap. 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the back kitchen is not maintained in good repair: several tiles observed missing.
Correction: Replace the missing floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2016 | Routine | |
| No violation noted during this evaluation. | 10/14/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/02/2015 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped egg rolls observed in the Kenmore reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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07/10/2015 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sink in the kitchen is not properly sealed to the wall: caulking observed deteriorated.
Correction: Seal the unit to the wall with a food grade/water resistant caulking, especially since this area is subject to spillage and water spray. .
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Shelves above dishwashing area
- Light covers and light shields.
- Rolling food cart
- Wire shelves in walk in refrigerator
- Front interior surface of exhaust hood
- Exterior surface of Superior reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the kitchen is has several tiles missing.
Correction: Install tiles purchased to ensure a smooth, impervious and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen (hard to reach places under and behind equipment and at floor/wall junctures), and wall at hand sink and upper wall area next to left side of exhaust hood, have an accumulation of grime and debris.
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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04/17/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine exterior vents has an accumulation of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster lids observed open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the kitchen is not maintained in good repair: several floor tiles observed missing.
Correction: Replace the missing floor tiles to present a smooth, impervious and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
A work order is in to replace the missing floor tiles.
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01/20/2015 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Food Prep Reach in Refrig.: Beef, Raw: 40, Chicken Raw: 41, Hot Holding: Buffet: Egg Drop Soup: 152. Beef:and Vegetables: 182, Chicken Wings: 166, Pork: 169, White Rice: 185.
No violation noted during this evaluation. | 10/09/2014 | Risk Factor | |
Food Temperatures, continued: (Degrees F.) Hot Holding: Buffet: Chicken and Broccoli: 171, Egg Rolls: 141, General Tao's Chicken: 160
No violation noted during this evaluation. | 07/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/08/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Buffet: Pork: 167, Chicken Wings: 166, Pepper Steak and Onions: 179
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled flour containers observed.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door Gasket of the Walk in Refrigerator
- Shelf under the Microwave Oven
- Cabinet Compartment under the Deep Fat Fryers.
- Dishwasher Racks
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in kitchen has several missing or cracked tiles.
Correction: Replace missing or cracked floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (under and behind equipment and at floor/wall junctures) and wall behind the automatic dishwasher have an accumulation of grime and/or debris.
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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01/09/2014 | Routine | |
Food Temperatures, Continued (Degrees F.)Hot Holding: Buffet: Egg Drop Soup
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/19/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Hot Holding: Buffet. Noodles: 190, Egg Drop Soup: 145, Chicken and Broccoli: 170, Fried Rice: 156.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (shelled eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the walk in refrigerator. .
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Always keep raw shell eggs on the bottom shelf
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05/15/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding Food Prep Reach in Refrig: Chicken 40, Beef: 39, Kelvinator Reach in Refrig: Breaded Chicken: 38, Beef: 39, Walk in Refrig: Prepared Chicken: 40, Beef: 40
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves in the walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth: rust build up observed..
Correction: Resurface or replace the wire shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Wire shelves in the walk in refrigerator
- Shelves throughout the kitchen
- Top surface of automatic dishwasher
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Indoor Areas - Surface Characteristics
Observation: The coving in the kitchen is not sealed and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the coving in the kitchen to ensure it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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02/12/2013 | Routine | |
Temperatures, Continued (Degrees F.) Rice: Buffet Table : Hot Holding: 145, Chicken and Broccoli:: Hot Holding: Buffet Table: 148.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Uncovered egg rolls observed in the Kelvinator reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf under the microwave oven is not corrosion resistant, nonabsorbent, and/or smooth: cardboard is used to line shelf..
Correction: Remove the cardboard shelf covering. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris: - Shelves through out the kitchen
- Exterior of microwave oven
- Door gasket of the Kelvinator and walk-in refrigerators
- Pipes under the automatic dishwasher
- Can opener and Bracket (corrected.).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall: cover missing on trash receptacle..
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Floor in front food prep area has cracked and missing floor tiles. r
Correction: Replace missing and cracked floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility: especially under and behind equipment and at floor/wall junctures, and the wall behind the automatic dishwasher has an accumulation of grime and debris.
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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02/17/2012 | Routine | |
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