Chicken that had been cooked earlier today was found in make table at 62 F. Be sure you cool this chicken prior to placing in make table. Make tables do not cool foods. Use your walk in or place in freezer until chicken reduces to 41 F and then you may place inside make table. Do not use dirty cloths under cutting boards. Your cloths need to be kept in sanitizer between uses. It appears time to get newer cloths. Floor edges have grease build up. Put on a more frequent cleaning schedule. Remove fiber type covering on shelves. Clean inside freezer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored over cooked wontons and vegetables in reach in. Raw chicken stored on top shelf in walk in over ready to eat foods.
Correction: PIC relocated raw chicken. Train all staff the proper way to store foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sprouts found at 48 F. Rice noodles found at 43 F.
Correction: These are to be kept cold when placed onto counter. Keep ice in bowls.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: No chlorine was being dispensed into final rinse of low temp dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Machine had to be primed. All workers to know how to do this and to check daily.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. A bowl of raw sliced beef was setting on sink.
Correction: The handwash facility identified above is to be used for washing hands only
- 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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12/16/2015 | Risk Factor | |
Previous items have been corrected. Permit issued. DOK to be updated at next visit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Food on walk in floor .;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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10/15/2015 | Follow-up | |
Review of data log tag. Noodles were 39.8 F. It appears that walk in has been repaired. Temperature has been at 41 or below since 9:50 PM on Tues 8/18. Continue to monitor unit every day.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Food on walk in floor and syrup on bar floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ladder,, exterior of dry good bins, counter under soup warmer, interior of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine has slime growth.
Correction: Clean the interior surface of ice machine more frequently.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the 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.
- Hand Drying Provision (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
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall by kitchen handsink is in poor repair.
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 areas found dirty: floor of front service area around pipes, wall behind water heater, ceiling panels, floor under shelves by back door, dishmachine floor, 3-c sink floor, pipes and wall around 3-c sink.
Correction: Clean.
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08/19/2015 | Follow-up | |
Follow up to check on walk in temperature. Temperatures were still elevated. Sauce 49 F, bean sprouts 48 F. Relocate sprouts, tofu, meats, cooked noodles to other units. Service tech had been on premises this morning. A data log tag was placed into walk in. I will come back Wednesday to read results. Remember when chicken and/or rice is at room temperature on time control, it is discarded not kept. You have up to four hours on time control.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Food on walk in floor and syrup on bar floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ladder,, exterior of dry good bins, counter under soup warmer, interior of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine has slime growth.
Correction: Clean the interior surface of ice machine more frequently.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the 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.
- Hand Drying Provision (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
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall by kitchen handsink is in poor repair.
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 areas found dirty: floor of front service area around pipes, wall behind water heater, ceiling panels, floor under shelves by back door, dishmachine floor, 3-c sink floor, pipes and wall around 3-c sink.
Correction: Clean.
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08/17/2015 | Follow-up | |
Check on proper ventilation in kitchen. Upon entering restaurant I noticed a haze in the facility as well as eyes burning. THis should not occur if your ventilation is working properly. Remove film off of ice machine. Don't forget to datemark cheesecake when removing it from freezer. Drinks to have lids and straws. Permit expires 10/31/15. Cleaning must be done. I'll follow up on refrigeration.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Food on walk in floor and syrup on bar floor.;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: 1.Walk in is at 60 F.2. Sprouts and rice noodles on counter were not 41 F or below.
Correction: 1.PIC relocated food to other units. Have serviced.2. More ice was added to sprouts and rice noodles.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Newspaper found on shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. PIC removed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ladder,, exterior of dry good bins, counter under soup warmer, interior of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has slime growth.
Correction: Clean the interior surface of ice machine more frequently.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board. Dishmachine was not santizing dishes today.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishmachine was primed.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the 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.
- Hand Drying Provision
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
- Physical Facilities in Good Repair
Observation: Wall by kitchen handsink is in poor repair.
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 areas found dirty: floor of front service area around pipes, wall behind water heater, ceiling panels, floor under shelves by back door, dishmachine floor, 3-c sink floor, pipes and wall around 3-c sink.
Correction: Clean.
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08/03/2015 | Routine | |
Follow up to check on hot water. Hot water has been restored to all sinks. Smaller water heater was adjusted and it supplies 3-c, restrooms, bar and kitchen handsink.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in 3-c 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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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.
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04/06/2015 | Follow-up | |
94 F @ 3-c sink
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in 3-c 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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (87 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. A recheck found temperature to be 98 F.
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03/11/2015 | Follow-up | |
You must have 110 F at 3-c sink and 120 F for dishmachine. Adjust water heater to provide adequate hot water. Observed squid, beef, chicken and two other bags of food thawing from last night at 3-c sink this morning. You must thaw in refrigerator or under cold running water. Observed soup containers being brought from home. PIC stated soup is made at home. All foods must be cooked in restaurant.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in 3-c 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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (87 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. A recheck found temperature to be 98 F.
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03/06/2015 | Follow-up | |
90 F at handsink, 100 F at dismachine Technician stated no problems with systems however water is not hot enough to satisfy regulations. I will follow up one day in the early morning.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in 3-c 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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (87 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. A recheck found temperature to be 98 F.
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03/04/2015 | Follow-up | |
Follow up to recover information from data log tag and to check on hot water availability. From data review it appears walk in temperature is satisfactory. Range is 37-41 F. Hot water at kitchen handsink and 3-c sink was 94 F. Owner has a call into electrician. This needs to be resolved as soon as possible. Your dishmachine requires a minimum of 120 F to efficiently remove grease from equipment and handsink requires 100 F and 3-c requires 110 F per regulations.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in 3-c 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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (87 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. A recheck found temperature to be 98 F.
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02/27/2015 | Follow-up | |
Walk in had marginal temps. Data log tag placed in unit. Water at handsink and other sinks in restaurant were 87 F at beginning of inspection and rose to 98 F about 30 minutes later. You must have sufficient hot water to meet demand at all times. Do not use cans or plastic jugs for food storage. Clean top of grease trap by wok line. Temperature gauge on dishmachine may not be working. It was not registering temperature.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in 3-c 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and beef over veggies and noodles and wontons.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup that could not fit into hot well was on counter.
Correction: Soup was put into refrigerator.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (87 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. A recheck found temperature to be 98 F.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the 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.
- 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
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02/25/2015 | Risk Factor | |
Make table appears to be holding foods at proper temperatures. However, do not over fill containers. Cement blocks have been filled in. Wood has been sealed at bar. Floor by dishmachine and fryer has been cleaned. Today I observed Gen Tso's chicken on counter. Cook told me he keeps it out for lunch and then discards after lunch. This is using time control, therefore, you must write a policy for this procedure. Write one before next inspection. Permit issued.
No violation noted during this evaluation. | 11/05/2014 | Other | |
Prep unit to be repaired. This to be done before the annual permit to be issued. Call when repaired and cleaned up.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken and raw squid stored above cooked dumplings.
Correction: Store raw meats below ready to eat foods. PIC corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp piled too high in prep unit at 64 F.
Correction: Shrimp and other TCS foods were minimized. Place on 6 hour time limit. Manager agreed to placed only small amounts of canned vegetable, meat and egg to get through each service period. Do not keep longer than 6 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Open tofu not date marked.
Correction: Date upon opening.
- Nonfood Contact Surfaces (repeated violation)
Observation: Cement blocks used under table. These are not cleanable. Bare wood at bar.
Correction: Seal wood. Manager intends to put cement around the blocks. This cement is then to be sealed so it can be cleaned.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor by handsink, 3-c sink, dishmachine and fryer found dirty. Wall by hood is greasy.
Correction: Clean thoroughly.
- Pests - Controlling Pests* (repeated violation)
Observation: Dead roaches seen by handsink.
Correction: Clean dead roaches when seen. Continue service every two weeks until no activity.
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10/17/2014 | Routine | |
Data log tag from WI: It appears unit is holding from 39 F to 42 F during periods of no use. Prep table: It appears unit does not go below 43 F. Have unit checked. Remove food until serviced. Keep monitoring water temperature inside unit. Follow up needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: White rice on counter at 102 F, bean sprouts at 74 and rice noodle in water at 76. Prep table had elevated food temperatures
Correction: shrimp 50 F, chicken 43.3 F, veggies in water 42.5 F. Walk in had marginal temperatures
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No dates found on cooked noodles, beef and open tofu container.
Correction: 7 day shelf life to be tracked by placing date on cooked foods or other TCS foods.
- Nonfood Contact Surfaces (repeated violation)
Observation: Bare wood at bar.
Correction: Seal for cleanability.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Provide one that measures temperatures from 0 to 220 F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Side of fryer is greasy.
Correction: Clean.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole in wall by hood.
Correction: Walls to be cleanable. Seal up holes.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grease on wall by hood system. Floor by handsink is dirty. Floor by dishmachine is dirty. Floor by fryer.
Correction: Clean these areas. Move buckets to thoroughly clean floors.
- Pests - Controlling Pests* (repeated violation)
Observation: Live roaches seen in kitchen especially near the handsink.
Correction: Kitchen area to be kept clean, fill in all holes and have pest control operator service kitchen.
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09/23/2014 | Follow-up | |
Remove plastic film on kitchen equipment this includes, ice bin, ice machine and bar 3-c sink. Do not use cement blocks in kitchen. You must seal these for cleanability. I recommend placing a bottle of water inside prep table and walk in so that you can easily monitor the temperature. You must get a metal stemmed thermometer today so that you can monitor these units. Walk in had lowered to 40.6 during my visit. Prep had fallen to 43.5. Service tech has been called. A data log tag was placed in walk in and prep table. A thirty day permit issued. Post a non smoking sign.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: White rice on counter at 102 F, bean sprouts at 74 and rice noodle in water at 76. Prep table had elevated food temperatures
Correction: shrimp 50 F, chicken 43.3 F, veggies in water 42.5 F. Walk in had marginal temperatures
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on cooked noodles, beef and open tofu container.
Correction: 7 day shelf life to be tracked by placing date on cooked foods or other TCS foods.
- Nonfood Contact Surfaces
Observation: Bare wood at bar.
Correction: Seal for cleanability.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Provide one that measures temperatures from 0 to 220 F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Side of fryer is greasy.
Correction: Clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Hole in wall by hood.
Correction: Walls to be cleanable. Seal up holes.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease on wall by hood system. Floor by handsink is dirty. Floor by dishmachine is dirty. Floor by fryer.
Correction: Clean these areas. Move buckets to thoroughly clean floors.
- Pests - Controlling Pests*
Observation: Live roaches seen in kitchen especially near the handsink.
Correction: Kitchen area to be kept clean, fill in all holes and have pest control operator service kitchen.
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09/22/2014 | Routine | |
Restaurant representatives - add corrected or new information about Little Asia, 3991 Glenside Drive Ste K, Henrico, VA 23228 »