- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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 Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers were observed in the glass two door reach in.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard was observed being used on the prep cart next to the cook tops to hold oils, spices, etc.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Ventilation Hood Systems - Filters
Observation: Observed grease on the hood filters.
Correction: Ensure hood filters are cleaned as often as necessary to prevent buildup of grease and debris.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Observed only handwashing sink in the kitchen prep area turned off and not used during daily operations, preventing proper cleaning of hands by food handlers.
Correction: Maintain all handwashing lavatories to increase the employee's opportunity to wash hands routinely. All handwashing sinks in the facility must be maintained in operation while facility is open.
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12/07/2015 | Routine | |
Good handwashing and record keeping observed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: EHS observed the condiment cart next to the grill/wok area contained cardboard on the shelving. Cardboard is not corrosion resistant, nonabsorbent, and/or smooth. If there is a need to place something on the shelves to catch spills, etc, consider using a tray that can be removed and cleaned as often as necessary to prevent accumulation of food and debris.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: the prep table in the back by the chest freezer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed that the areas under the back prep table, under the rice cooker area and wok area contained food and grease debris and is 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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07/10/2015 | Routine | |
Work order placed for broken handsink at time of original inspection. Had not heard from owner, was in area and stopped in to verify that work was completed on handsink. Reconnected and working properly.
No violation noted during this evaluation. | 03/12/2015 | Other | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory noted on menu at bottom of all pages, however specific items have not had an asterisk(*) placed next to them. Please ensure individual items are marked when ordering new menus.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Handwashing Lavatory*
Observation: The handwash sink is clogged and not working. Workeorder placed.
Correction: Ensure all lavatories are working properly to ensure the employee's opportunity to wash hands routinely.
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03/03/2015 | Routine | |
Looks very clean and well organized. All Parasite destruction papers were in order. Discussed with owner that all employees need valid food handler cards. No violations at time of inspection
No violation noted during this evaluation. | 07/08/2014 | Risk Factor | |
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