- Non-Food Contact Surfaces (repeated violation)
Observation: noted a) Hood needs cleaning remove the grease/dirt/protrusions from the hood may fall into food. b) clean sides of stove and carbon build-up c) clean baffle of the ice machine slight mold build up d) Clean door of walk in.
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: Noted wooden shelves worn holding glass. Not easily cleanable make water proof and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/30/2016 | Routine | |
- Equipment and Utensils - Durability (repeated violation)
Observation: Noted gray plastic containers holding plates worn and dirty and not easily cleanable. replace if cannot be cleaned.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Noted some pans with food particles on them on storage shelf removed to be cleaned . corrected.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted these non food contact surfaces not clean. a) wire shelves next to stove b) Large trash can with encrusted food on it. c) Gray plastic pans sued to hold pans encrusted with old food. d) Sauce Pitcher with food particles on the outside. e) Noted lay down cooler needs cleaning saw stains on the bottom shelf. clean f) noted ice machine with mold on the baffle and on side . clean before use.
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)
Observation: Noted hadsink in kitchen blocked with meal sponge and green sponges in the basin, removed.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the sponges preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: noted walk in cooler needs cleaning saw dust and mold on wall and near vents.
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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Noted spray container with degreaser commercially labeled as Roundup. Mislabeled. relable and I will check if can used as degrease spray container. I don't think you can , even though you brought container brand new with no round up it.
Correction: Label spray bottles with contents or discard.
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09/29/2015 | Routine | |
Make sure you keep track of cooling e.g. rice.
- Equipment and Utensils - Durability
Observation: Noted 2 plastic jugs with ginger sauce dirty/stained on the outside. One jug had its handle repaired with black tape. repair/replace/clean.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted a) Rice bulk containers dirty/greasy on the outside due to proximity to the stove, clean daily. b) Clean handle of walk in door sticky the inside c) Door to walk in fridge has sauce build up on the inside clean.
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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04/21/2015 | Routine | |
No violations noted. Had to change container of sanitizer on dish machine make sure check with test strips on a daily basis.
No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted on wire shelf with dust on it next to stove clean, used for storage of spices
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: Noted wall behind the hot holding rice units heat damaged & rough repair, not easily cleanable Need heat-resistent material on the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/18/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: a) Noted 2 ladles hung up on wire shelf with rice particles on it. Removed to be cleaned. b) noted 3 to 4 knifes stored on knife holder with food particles or grease on it. Clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Clean the rice bin on the outside , dirty grease from cooking process
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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03/20/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: a) Noted 4 knifes stored on Magnet and a Metal holder with grease stains on them .removed b) Noted some metal pans on shelf stained with food particles. removed. .
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Noted these items dirty: a) metal rack b) Wire Shelf storeing food product. c) Plastic Top on rice bin. d) Magnet knife holder and Metal knife holder. e)Baffel of ice machine mold build up. f) Wooden Shelves storing glass has a greasy feel.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Noted small leak at wash section of the 3 comp sink. .
Correction: Plumbing systems and components shall be maintained in good repair.
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11/18/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Noted 2 containers stored on top of each other with dirty bottom touching the clean food contact surface on the 2nd bowl , removed to be cleaned. .
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Clean handwash sink and toilet in the employee bathroom. dirty.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/20/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: noted ladle stored in dry rice with dried food particles on it appears to have been used to sir wet rice. Removed to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
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12/20/2012 | Risk Factor | |
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