Operators addressed many areas that needed to be cleaned. Cleaning sill being addressed at cook line. Date marking still needs work and EHS observed another aluminium can opening and used to store food. PIC discarded item. EHS to follow up in a couple of in regards to date marking and cleaning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in walk in the refrigeration unit is not properly dated for disposition. Also label the containers as to what sauce they are.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: kitchen noted in need of cleaning. EHS observed build up of grease and food debris under cook line, back wall of cook line, on shelves, walls, under left deep fryer and little convection oven on counter. Keeping facility clean and free of debris prevents pathogen growth and pest/rodent infestations. Recommend establish a deep cleaning and then maintaining a daily cleaning schedule
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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03/30/2016 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Make sure all food workers have proper hair restraints
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Sauce and veg held in original aluminum cans. Once opened remove food items from cans to prevent chemicals from can breaking down in foods.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces in walk in the refrigeration unit is not properly dated for disposition. Also label the containers as to what sauce they are.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: kitchen noted in need of cleaning. EHS observed build up of grease and food debris under cook line, back wall of cook line, on shelves, walls, under left deep fryer and little convection oven on counter. Keeping facility clean and free of debris prevents pathogen growth and pest/rodent infestations. Recommend establish a deep cleaning and then maintaining a daily cleaning schedule
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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03/16/2016 | Routine | |
| No violation noted during this evaluation. | 01/20/2016 | Follow-up | |
Good job of correcting previous violations.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed Hoodsystem and filters has heavy grease build up. PIC said that they have tried to contact Hood cleaning company and said they can't come out until January. PIC said he would contact me after they arrive.
Correction: Maintain hood system vent filters in a clean condition.EHS explained to PIC about frequency of hood cleaning.
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12/28/2015 | Follow-up | |
Great job of correcting previous violations. Please have ventilation system cleaned, hang mops, and replace damaged floor tiles.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. EHS observed floor tiles that are damaged/cracked.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Replace floor tiles.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed Hoodsystem and filters has heavy grease build up.
Correction: Maintain hood system vent filters in a clean condition.EHS explained to PIC about frequency of hood cleaning.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop left in bucket.
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.
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12/14/2015 | Follow-up | |
Great job of keeping proper food temperatures and keeping foods covered. Facility needs to establish good cleaning schedule.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Asked PIC about reportable diseases and he could not state any.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus Coached PIC about diseases and will supply with handout.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) EHS observed dented can of bamboo shoots.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. PIC removed dented cans.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Sugar scoop stored handle down in rice.
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) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed Utensils used for rice stored in stagnant 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. EHS observed wet wiping cloth left on counter. Damp cloths need to be stored in sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Employee returned cloth to sanitizer.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed Can of ketchup re-used for another type of sauce.
Correction: Protect food from miscellaneous sources of contamination. EHS explained to PIC that you cannot reuse containers because of potential cross contamination
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the shelves and cook shelf is not designed or constructed to be smooth EHS observed cardboard and cloth towels used to line shelves and cook top.
Correction: Replace the cook top and shelf. to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ovens, fryers, reach-ins, etc. has accumulations of grime and debris. EHS observed that the entire facility needs general cleaning. Clean around ovens, fryers, reach ins, walk ins, counters, shelving, etc.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing Approved Materials*
Observation: The plumbing system serving this food service facility has not been (constructed, repaired) with approved materials according to the Plumbing Code. EHS observed pipe drain under three compartment sink repaired with duct tape.
Correction: EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office. Use proper plumbing materials
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. EHS observed floor tiles that are damaged/cracked.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Replace floor tiles.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed Hoodsystem and filters has heavy grease build up.
Correction: Maintain hood system vent filters in a clean condition.EHS explained to PIC about frequency of hood cleaning.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop left in bucket.
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.
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11/05/2015 | Routine | |
Handwashing and hair restraints was observed. Food handler cards are current. Gave several handouts on proper temperatures, health policy, glove use and other informational items. Per PIC food are not left for more than 24 hours so date marking not required. Have violations corrected by next inspection. Several labels have faded off bins ensure labels are replaced to that are readable.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed utensil beinf stored in standing water. Items removed and washed and replace in crock pot with heated water (above 135F)
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: In-use utensils improperly stored between use. Observed single serve bowl being used as dispensing untemsil. Item discarded.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood vent, sides of cooking equipment, under cooking equipment under deep fryers, shelves, walls, flooring in general and handles on equipment has accumulations of grime, food debris and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Recommend thorough cleaning if facility as a whole and establish a cleaning schedule to prevent pathogen growth and pest and rodent infestations.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in dirty water. Pathogens grow in high moisture environments and not properly air drying the mop creates pathogen growth that will be spread through the facility.
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.
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04/10/2015 | Routine | |
While facility did have violations, food storage, preparation, and cooking were observed to be in compliance. Both employees have WTHD Food Cards. Good separation of raw vs. ready-to-eat foods is in place. Violations are mainly from grease from cook line building up on hood and under equipment and a floor in back that is worn and in need of replacement.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths buckets in use.
Correction: Replace wiping cloths and bucket sanitizer once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: knives, clevers
Correction: Clean and sanitize these surfaces for food contact.
- 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: fire supression hood, cook line, under cook line
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: floor in rear is not maintained in good repair, floor tiles are seperating and are warping up not allowing for easy cleaning
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/12/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface under the fryers and (minor) fire hood has accumulations 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.
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10/21/2014 | Routine | |
- Personal drink stored on ice in the ice maker
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (for tofu) were observed reused for the storage of raw chicken.
Correction: Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting or provided with a self-closing door.
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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility in need of a deep cleaning.
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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03/10/2014 | Routine | |
- Health cards are up-to-date. Good job!
- Good thawing practices (under running water) of shrimp observed.
- Do not store foods atop other food products in the top of the prep unit
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures (45 degrees) in top if prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Relocated to bottom of unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility noted in need of deep cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/08/2013 | Routine | |
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