- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken registered at 45 degrees F in top section of low boy refrigerator. Said section was left uncovered.
Correction: Operator voluntarily relocated said food to the location of said unit holding food at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat slicer observed encrusted with old food debris.
Correction: Operator voluntarily cleaned said equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Microwave observed with old food debris encrusted in inner walls.
Correction: Operator voluntarily cleaned said unit.
- Hand Drying Provision (corrected on site) (repeated violation)
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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10/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Improper cold holding temperature for potentially hazardous food in that chicken, pork, barbecue and chicken wings registered at a range of 44 to 47 degrees F in 2 door low boy refrigerator in kitchen. Said unit registered at 43 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lower the unit temperature to or less than 41 degrees F.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the meat slicer used to slice potentially hazardous food items were observed soiled with accumulations of old food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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06/03/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food in that meat slicer observed dirty.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Operator voluntarily cleaned said surface.
- 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. Operator provided paper towels to said facility.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventilation hood in the kitchen noted in need of 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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02/10/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in that an open can of coke observed next to the cutting board, above low boy refrigerator in kitchen.
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. Operator voluntarily discarded said can.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that plastic bowl without handles observed being used to scoop rice and left in rice in the rice warmer.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing in that a tray of carrots observed placed over said handwashing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Operator voluntarily removed the tray preventing its use.
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10/27/2014 | Routine | |
All corrected items must remain corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, shrimp, beef, pork and garlic and oil cold holding at improper temperatures in that said food tested at 43-45 degrees F in 2 door low boy refrigerator in kitchen.
Correction: Operator voluntarily lowered the refrigeration unit temperature to 41°F or below during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer observed encrusted with old food debris.
Correction: Clean and sanitize these surfaces for food contact. Operator voluntarily cleaned said slicer during inspection.
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04/11/2014 | Follow-up | |
Corrected items must remain corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, shrimp, beef and pork tested at 43 degrees F in top section of low boy refrigerator. Must be kept at below or at 41 degrees.
Correction: Operator voluntarily relocated said food to unit holding at 41 degree F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food cold holding at improper temperatures in that garlic and oil tested at 65 degrees F on food prep table. Must be kept at or below 41 degrees F.
Correction: Operator voluntarily relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer observed encrusted with old food debris.
Correction: Clean and sanitize these surfaces for food contact. Operator voluntarily cleaned said slicer.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked by tray placed over it, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Operator voluntarily removed said tray from the sink.
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04/03/2014 | Risk Factor | |
All previously cited violations were corrected. Permit renewed. Facility in good condition.
No violation noted during this evaluation. | 10/29/2013 | Follow-up | |
Permit expired on 9/8/13. Operator instructed to renew the Health Department permit.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants 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
- Hands - Where to Wash (corrected on site)
Observation: A food employee was cleaning their hands in a food preparation sink or a sink used for utensil washing in that the two handwashing sinks in the kitchen were observed as not being used for a while as on sink was completely blocked and covered with utensils being stored on them and the other hand wash sink observed with grease and dust accumulation and no supplies provided in both 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: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils in that rice warmer holding fried rice observed dirty with mold growth on the inner side of the cover.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that in use rice scoop stored in standing 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. Operator voluntarily placed said utensil in hot water >135 degrees F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken in that raw chicken observed being thawed in standing water.
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. Operator voluntarily placed it under cold running water.
- 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
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for meat slicer is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Meat slicer must be cleaned atleast every 4 hours when in use.
- Handwashing Cleanser - Availability
Observation: Hand wash sign not provided in hand wash sinks.
Correction: Must provide hand wash signs in all hand wash sinks.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No approved hand drying provision provided at the hand wash sinks.
Correction: Operator provided paper towel to the hand wash sinks.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the hand wash sinks in kitchen.
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.
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10/15/2013 | Routine | |
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