All food temperatures taken were internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employee was drinking from an uncovered container 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 (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Bowls and plastic containers without handles used to dispense food.
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: Garlic in oil 61*F was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC refrigerated garlic.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken,egg rolls and noodles in refrigeration units 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Equipment used that wasn't corrosion resistant, nonabsorbent, and/or smooth.
>>duct tape used repair lid of chest freezer
>>cardboard used to line counter
>>Several egg cartons reused to support wet food equipment.
Correction: 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 (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Multiple gaskets were soiled
>>Can opener was soiled
>>Exhaust hood and fire suppressant system were dripping grease
>>Sides of deep fryer was 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 - No Other Purpose
Observation: The handwash station in the food preparation area was used for purposes other than washing hands.Pitcher was stored in handsink.
.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The following physical structures were not maintained in good repair
>>Multiple floor tiles were missing or damaged throughout the facility.
Correction: 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: The following physical structures were noted in need of cleaning:
>>Wall behind exhaust hood was dripping grease
>>Floor under prep tables behind wok
>>Wall behind chest freezers
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.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room door was being kept open. Food preparation area is directly across the hall.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
02/01/2016 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees 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.
- Hair Restraints - Effectiveness
Observation: Employee observed cooking food without proper hair restraint.
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 Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unidentified food containers on cooking line:
>>Salt
>>MSG
>>Sugar
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The following food was stored on the floor:
>>Bag of onions stored on floor in storeroom.
>>Containers of meat stored on floor of walk-in unit.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken 68*F, Garlic in oil 61*F and Cornstarch 65*F were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat foods in the refrigeration unit were not properly dated for disposition:
>>Multiple containers of fried egg rolls
>>Several containers of cooked rice
>>Containers of cooked chicken
>>Containers of cooked pork
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.
- Wood, Use Limitation (repeated violation)
Observation: Tree bark used for a food contact surface.(cutting Board)
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following equipment was not corrosion resistant, nonabsorbent, and/or smooth:
>>Egg cartons used to support food containers
>>Cardboard used to line shelves in dry storage room
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the cooking line were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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: The following equipment had accumulations of grime and debris:
>> Filters in exhaust hood were soiled with grease/dust
>>Fire suppression system underneath exhaust hood soiled with grease
>>Exterior of exhaust hood was soiled with grease.
>>Sides of deep fryer soiled (grease)
>>Multiple gaskets were soiled
>>Can opener was soiled
>>Shelves in dry storage rooms were soiled
>>Multiple food and spice containers were soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Insufficient lighting in multiple dry storage areas:
>>Burned out lights or malfunctioning lights in dry storage rooms.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Wall behind the exhaust hood was dripping grease
>>Floor underneath the cooking line/prep. table
>>Floor underneath dry products in storage room
>>Wall behind chest freezers
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.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open when not in use. Kitchen is located across hall from rest-room
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: (CORRECTED DURING INSPECTION) Unidentified container of bleach on kitchen counter.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
07/28/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling cooked shrimp a 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils without handle 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 (repeated violation)
Observation: Container of shrimp stored on the floor not stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw three containers of shrimp. Containers of shrimp thawed without running water in sink and 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 - Cold Holding* (corrected on site)
Observation: Cooked beef *55F 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 shrimp 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.
- Wood, Use Limitation (corrected on site) (repeated violation)
Observation: Unfinished cutting board with bark still used as a food contact surface.Discarded
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Handsinks were not securely sealed to walls
Correction: Reseal all handsinks to walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged
Correction:
>>Multiple chest freezer lids were cracked
>>Several refrigeration units had ice build-up
>>Handle missing from Tappan freezer
>>Large prep table gaskets were stained
>>Gasket torn on mini make table
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near the three compartment sink was blocked, preventing access by employees for easy handwashing. Food equipment stored in handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food equipment preventing its use.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room door kept open when not in use.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
03/04/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees were observed handling ready-to-eat (RTE) food with their bare hands.
>>Employee cutting watermelon without gloves.
>>Employee cutting chicken without gloves.
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: Several uncovered food containers in refrigeration units.
>>Uncovered containers of gravy and sauces on steam table.
Correction: Cover all foods in freezers and walk-in units.
>>Cover all food containers on steam table.
- Food Storage Containers - Identified with Common Name of Food
Observation: Several unlabeled food containers on shelves and in refrigeration units.
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
Observation: Dispensing utensils improperly stored between uses.
>>Dispensers without handles used to dispense flour,sugarand spices.
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: Containers of food stored on the walk-in floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw shrimp.
Shrimp was observed thawing in 3-compartment sink without cold running 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
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: (CORRECTED DURING INSPECTION ) The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
>>Several containers of rice
>>Container of cooked chicken
>>Containers of egg rolls
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: (CORRECTED DURING INSPECTION) The prepared ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date.
>>Several containers of rice in the walk-in unit.
>>Containers of egg rolls
>>Containers of chicken
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: Cooked noodles were observed stored in a cardboard box.The food contact surface of the cardboard box is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the cardboard box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Wood, Use Limitation
Observation: Tree bark used for a food contact surface.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Duct tape used to repair lid of chest freezer.The nonfood contact surface of the duct tape was not corrosion resistant, nonabsorbent, and/or smooth.
>>Cardboard used to line shelves in dry storage room.
>>Egg cartons reused to support nonfood contact surfaces
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: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Torn gaskets on refrigerators and freezers
>>Missing handle on upright freezer
>>Several broken chest freezer lids
>>Large prep table gaskets stained
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Several food and spice containers are soiled .
>>Multiple gaskets are soiled
>>Several shelves in dry storage rooms are soiled.
>>Can opener was soiled with particles of food.
>>Exhaust hood and fire suppressant system are dripping grease.
>>Filters underneath the exhaust hood are soiled.(grease)
>>Exterior of rice cooker was soiled.
>>Sides of deep fryer are dirty.(grease)
>>Rack containing sugar ,flour and cornstarch is heavily soiled .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloth air drying on splash guard.
Correction: . Relocate wiping cloths to allow contamination-free air-drying
- Lighting, Intensity (repeated violation)
Observation: Insufficient lighting in multiple dry storage areas.
>>Burned out lights or malfunctioning lights in dry storage areas.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Multiple floor tiles are missing or cracked throughout the facility.
Correction: 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: The following physical structures are noted in need of cleaning:
>>Wall behind the exhaust hood is dripping grease.
>>Floor underneath prep table
>>Wall behind chest freezers.
>>Floor underneath dry products.
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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
06/04/2014 | Routine | |
All temperatures are internal unless otherwise noted
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on floor next to wok
Correction: Store all food a minimum of 6 inches up off of floor
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Rice, chicken, beef and egg rolls which are ready to eat not dated with a use by or made on date
Correction: Properly mark all ready to eat foods with a made on or use by date
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Multiple chest freezer lids cracked
>>Handle missing Tappan freezer
>>Large prep table gaskets heavily stained
>>Gasket torn mini make table
>>Rack peeling both make tables
>>Brown rice cooker handle broken
Correction: Repair/replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Knife stored between large prep table and hot hold table
Correction: Clean and sanitize and store in clean area
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Dry storage shelving
>>Rack with sugar, flour, etc
>>Multiple fridge and freezer gaskets
>>Fan cage
>>Top of broiler
>>Outside of rice cooker
>>Hoods
Correction: Clean and maintain
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out kitchen and dry storage
Correction: Replace bulbs
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Multiple floor tiles cracked through out kitchen
>>Light shield broken above drink cooler
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found to be dirty
>>Floor under dry products
>>Wall behind chest freezer
>>Floor under prep tables behind wok
>>Wall left of wok
>>Floor under wok
>>Wall behind back prep table
Correction: Clean and maintain
|
05/13/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Gravy and sweet and sour sauce not covered on steam table.
Correction: Foods stored on steam table must be stored in covered containers or wrappings.
- Food Storage - Clean and Dry Location
Observation: Onions stored on floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking 3-vat sink moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>can opener base rusted
>>brown rice cooker handle broke
>>table base rusted by walk-in
>>large make table "fridge" gasket heavily stained
>>racks rusted large make table "fridge"
>>walk-in gasket heavily stained
>>handle broke tappen
>>racks rusted walk-in
>>racks with canned goods dry storage rusted
>>all chest freezer lids cracked
>>table base prep table by 3-vat damaged
>>table base prep table right of handsink by broiler damaged
>>exterior of microwave plastic peeling
>>racks mini prep table rusted
>>mini prep table gasket heavily stained
Correction: repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple plastic food containers edges cracked.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: spoons, scoops, and metal food containers stored dirty
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
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 (repeated violation)
Observation: following in need of cleaning
>>inside of Tappen freezer
>>fire suppression system
>>multiple fridge and freezer gaskets
>>old labels on plastic food containers
>>hood and hood filters
>>exterior of large white rice cooker
>>dry storage racks with starch and sugar
>>top of broiler
>>fans walk-in
Correction: clean
- Outer Openings - Protected (repeated violation)
Observation: Drive thru window is not self-closing.
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 in Good Repair (repeated violation)
Observation: following in need of repair
>>holes in wall soda storage
>>ceiling tiles peeling dry storage
>>paint peeling wall behind starch and sugar containers
>>floor tiles under and in front of dish rack cracked/broken
>>ceiling grid rusted multiple locations kitchen
>>hole wall above 3-vat
>>floor tiles under cookline/wok cracked
>>wall tiles missing under 3-vat sink
>>light fixture above drink fridge cracked
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under starch and sugar dry storage rack
>>ceiling walk-in
>>wall behind 3-vat
>>wall by prep table across from broiler
>>wall dirty dry storage
>>wall dirty by prep station in across from walk-in
>>wall by handsink left of small prep table
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
01/14/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Cooling rice stored under grease collection of hood. Hood tray over flowing and dripping on cooking rice.
Correction: Ensure food is safe and unadulterated.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Shelled eggs 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>table base rusted by walk-in
>>large prep table gasket heavily stained
>>racks rusted large prep
>>walk-in gasket heavily stained
>>handle broke tappen
>>racks rusted walk-in
>>racks with canned goods dry storage rusted
>>all chest freezer lids cracked
>>table base prep table by 3-vat damaged
>>table base prep table right of handsink by broiler damaged
>>exterior of microwave plastic peeling
>>racks mini prep table rusted
>>mini prep table gasket heavily stained
Correction: repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Knives stored dirty 3-vat and by prep tables.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>fans walk-in
>>top of broiler
>>dry storage racks with starch and sugar
>>exterior of large white rice cooker
>>hood and hood filters
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out throughout facility.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light fixture above drink fridge cracked
>>wall tile missing under 3-vat
>>floor tile damaged under cookline/wok
>>hole wall above 3-vat
>>ceiling grid rusted multiple locations kitchen
>>floor tile under and in front of dish rack cracked/broken
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under starch and sugar dry storage rack
>>ceiling walk-in
>>wall behind 3-vat
>>wall by prep table across from broiler
>>wall dirty dry storage
>>wall dirty by prep station in across from walk-in
>>wall by handsink left of small prep table
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
10/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Metal spoon cracked.
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket walk-in torn
>>rack peeling large prep table
>>handle broke tappen
>>racks rusted walk-in
>>racks with canned goods dry storage rusted
>>all chest freezer lids cracked
>>table base prep table by 3-vat damaged
>>table base prep table right of handsink by broiler damaged
>>exterior of microwave plastic peeling
>>racks mini prep table gasket heavily stained
>>small brown rice cooker handle broke
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple plastic food containers cracked.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Knives stored dirty 3-vat and by prep tables.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>top of Tappen freezer
>>fans walk-in
>>dry storage racks with starch and sugar
>>hood system
>>top of broiler
>>exterior of large white rice cooker
>>hood and hood filters
Correction: clean
- Outer Openings - Protected
Observation: Drive thru window is not self closing.
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.
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out throughout facility.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling grid rusted multiple locations kitchen
>>hole wall above 3-vat
>>floor tile under and in front of dish rack cracked/broken
>>floor tile damaged under cookline/wok
>>wall tile missing under 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under starch and sugar dry storage
>>ceiling walk-in
>>wall behind 3-vat
>>wall by prep table across from broiler
>>wall dirty dry storage
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
06/12/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Time as a Public Health Control*
Observation: Chicken and rice 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks issue with seal/caulking
>>seal/caulking 3-vat moldy
>>front handsink seal/caulking moldy
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>handle broke Tappen
>>racks rusted walk-in
>>racks with canned goods dry storage rusted
>>all chest freezer lids cracked
>>table base prep table by 3-vat damaged
>>table base prep table right of handsink by broiler damaged
>>exterior of microwave plastic peeling
>>racks mini prep table rusted
>>gasket mini prep table torn
>>large prep table gasket heavily stained
>>small brown rice cooker handle broke
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic food containers cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>can opener
>>top of Tappen freezer
>>fans walk-in
>>dry storage racks with starch and sugar
>>hood system
>>top of broiler
>>exterior of large white rice cooker
>>hood filters
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out throughout facility.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light shield loose dry storage
>>ceiling grid rusted multiple locations kitchen
>>hole wall above 3-vat
>>floor tile under and in front of dish rack cracked/broken
>>floor tile damaged under cookline/wok
>>wall tile missing under 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under starch and sugar dry storage
>>ceiling walk-in
>>wall behind 3-vat
>>wall and floor walk-in
>>wall by prep table across from broiler
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/15/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection review and went over back of permit with owner/operator.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of repair
>>multiple plastic containers cracked
Correction: replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>table left of 3-vat rusted
>>tappan handle broke
>>handle damaged chest freezers dry storage
>>handle small rice warmer broke
>>gasket torn mini prep
>>lids damaged at chest freezers
>>table across from broiler paint peeling base
>>base can opener rusting
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Employee failed to sanitize spoon after washing.
Correction: Make sure to wash, rinse, and sanitize before use after cleaning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Knives above prep table by broiler
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>gasket walk-in
>>underside of 3-vat
>>hood system
>>both prep tables inside base
>>racks walk-in
>>can opener
>>hood filters
>>sides of large prep table
>>gaskets large prep table
>>top of broiler
>>fan cages walk-in
>>table base across from clean dishes
>>multiple fridge and freezer units
>>racks dry storage
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Left faucet 3-vat loose.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light shield missing on light in front service area.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Light out dry storage
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>hole wall above 3-vat
>>light shield broke over drink cooler front
>>wall tile missing under 3-vat
>>floor tile damaged under cookline/wok
>>floor tile under and in front of dish rack cracked/broken
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under starch and sugar dry storage
>>wall behind starch and sugar dry storage
>>wall by prep table across from broiler
>>wall and floor walk-in
>>wall behind 3-vat
>>floor under cookline/woks
>>ceiling walk-in
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
10/17/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Red plastic containers observed cracked.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>table left of 3-vat base rusted
>>tappan handle broke
>>handle damaged chest freezers dry storage
>>handle small rice warmer broke
>>gasket torn mini prep
>>lids damaged at chest freezers
>>table across from broiler paint peeling base
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizer was observed at greater then 200 parts per million.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- 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 hanging above back prep table by handsink
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
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 (repeated violation)
Observation: following in need of cleaning
>>gasket walk-in
>>underside of 3-vat sink
>>hood system
>>both prep tables inside base
>>large rice cooker
>>racks walk-in
>>can opener
>>hood filters
>>sides of large prep table
>>gaskets large prep table
>>top of broiler
>>fan cages walk-in
Correction: Clean
- Light Bulbs Protective Shielding
Observation: Light not shielded or shatter proof pass through window front service.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Light out dry storage.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tile under and in front of dish rack cracked/broken
>>floor tiles damaged under cookline/wok
>>wall tile missing under 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling walk-in
>>floor under broiler
>>floor under both prep tables
>>floor under cookline/woks
>>wall behind 3-vat
>>wall and floor walk-in
>>floor under floor dry storage
>>walls walk-in
>>floor around water boiler
>>wall by prep table across from broiler
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility storing several items not needed for daily operations in right back store room
Correction: Maintain the premise free of litter.
|
06/29/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Package Integrity*
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). Observed canned goods damaged with popped tops.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw chicken stored over vegetables and other ready-to-eat meats in walk-in.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Fruits, shrimp and other food items stored on the floor in the walk-in.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Eggs sitting out on counter left of wok is holding at 68.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Durability (repeated violation)
Observation: Wood shelving in room with soda fountain not smooth and easily cleanable.
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Red plastic containers observed cracked.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>table left of 3-vat base rusted
>>tappan handle broke
>>handle damaged chest freezers dry storage
>>handle small rice warmer broke
>>gasket torn mini prep
>>racks back storage room right of back door rusted/peeling
>>lids damaged at chest freezers
>>table across from broiler paint peeling base
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Round cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing/calibrate
>>thermometer prep table not calibrated
>>handle spatula cracked hanging with clean dishes
Correction: Discard, replace, repair and/or calibrate
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>clean top of chest freezers dry storage
>>racks with clean dishes
>>underside 3-vat dirty
>>hood system
>>both prep tables inside base
>>large rice cooker
>>racks walk-in
>>fan cage dirty storage right of back door
>>can opener
>>hood filters
>>sides of large prep table
>>gaskets large prep table
>>top of broiler
Correction: Clean
- Outer Openings - Protected
Observation: Drive thru window not self closing, door sticks once open.
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.
- Lighting, Intensity (repeated violation)
Observation: Light out dry storage.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes in wall room with soda cans
>>holes in wall in room with soda boxes
>>wall damaged behind all chest freezers, side with two in dry storage
>>floor tile under and in front of dish rack is broken
>>floor tiles damaged under cookline/wok
>>wall tile missing under 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of repair
>>ceiling walk-in
>>floor under broiler
>>floor under both prep tables
>>floor under cookline/woks
>>wall behind 3-vat
>>wall and floor walk-in
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary industrial cleaners.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/10/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash*
Observation: Employee observed going from preparing and cutting raw chicken to preparing to go orders without washing hands.
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 the 3-vat.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Chicken, beef, and egg rolls observed uncovered in walk-in.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed sugar scoop not store with handle out of food product.
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: Food stored on the floor or food stored less than 6" above the floor. Onions observed on the floor in the walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed rice 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.
- Equipment and Utensils - Durability (repeated violation)
Observation: Wood shelving in room with soda fountain not smooth and easily cleanable.
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of cleaning
>>red plastic containers observed cracked.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>table left of 3-vat base rusted
>>tappan handle broke
>>handle damaged chest freezers dry storage
>>handle small rice warmer broke
>>gasket torn mini prep
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Round cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed pots and pans not being sanitized after washing.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- 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: stainer and knives
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Cutting board on the small prep table used to prep raw (chicken, beef) food and was not sanitized after use before used of other items.Per operator cutting boards are cleaned daily.
Correction: Clean food-contact surfaces of the cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>top of broiler
>>gaskets large prep table
>>sides of large prep table
>>hood filters
>>can opener
>>fan cage dirty
>>racks walk-in
>>large rice cooker
>>both prep tables inside base
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
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.
- Outer Openings - Protected (repeated violation)
Observation: Lower right corner of the screen door is not secure, observed loose.
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.
- Lighting, Intensity (repeated violation)
Observation: Light out dry storage.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes in wall room with soda cans
>>holes in wall in room with soda boxes
>>wall damaged behind all chest freezers, side with two in dry storage
>>floor tile under and in front of dish rack is broken
>>floor tiles damaged under cookline/wok
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling walk-in
>>floor under broiler
>>floor under both prep tables
>>floor under cookline/woks
>>wall behind all chest freezer dry storage
>>wall behind 3-vat
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed several traps with insect in them.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed weed eater, antifreeze and other items not need for day to day operation.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
11/19/2010 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored over cooked beef in the walk-in refrigerator.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Broccoli store on the floor in front of cookline/wok.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Durability
Observation: Wood shelving in room with soda fountain not smooth and easily cleanable.
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.
- Food Contact Surfaces - Cleanability*
Observation: Observed several cracked plastic food containers.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>tappan handle broke
>>water build-up light over door inside walk-in
>>handle damaged chest freezers dry storage
>>handle small rice warmer broke
>>gasket torn mini prep
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Knives observed not sanitized after washing.
Correction: Sanitize all equipment and utensils with a chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>top of broiler
>>gaskets large prep table
>>shelves above large prep table
>>sides of large prep table
>>hood filters
Correction: Clean
- Outer Openings - Protected
Observation: Base of screen back door observed with holes.
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.
- Lighting, Intensity
Observation: Light out dry storage.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes in wall in room with soda boxes
>>wall damaged behind all chest freezers "side with two" dry storage
>>floor tile under and in front of dish rack is broken
>>floor tiles damaged under cookline/wok
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under both prep tables
>>floor under cookline/woks
>>wall behind all chest freezer dry storage
>>wall behind 3-vat
>>walk-in floor
Correction: clean
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Weed eater observed in back room.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/25/2010 | Routine | |
Restaurant representatives - add corrected or new information about Kims Chinese Restaurant, 553 Lasalle Ave., Hampton, VA 23661 »