| No violation noted during this evaluation. | 11/13/2015 | Routine | |
| No violation noted during this evaluation. | 03/31/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the prep area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Screen door at back of facility has build up of dirt.
Correction: Throughly clean screen door.
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12/23/2014 | Routine | |
| No violation noted during this evaluation. | 11/10/2014 | Complaint | |
| No violation noted during this evaluation. | 10/06/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep table cold holding at 47*F. Chicken, pork, and shrimp cold holding at improper temperatures.
Correction: Thermostat was turned colder. Jennifer will monitor prep table and take corrective actions.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Reusing cans, Do not reuse cans as storage containers.
Correction: use proper containers for storage.
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09/30/2014 | Routine | |
Ming state he would replace rice warmer that was hot holding at 120*F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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05/29/2014 | Routine | |
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Floors under cooking equipment has accumulation of grease. Screen door needs cleaning.
Correction: Thoroughly and routinely clean floors. Clean screen door.
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02/14/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Reusing food cans for hot holding.
Correction: Do not reuse food can.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Dirt and grime building up on screen door.
Correction: Clean and maintain screen door.
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10/24/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Chicken stored in such a manner that may cause cross contamination. Chicken stored over green beans, onions, and carrots.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Thawing (repeated violation)
Observation: Improper methods used to thaw shrimp.
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
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07/10/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef.
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
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cardboard cover peventing its use.
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02/01/2013 | Routine | |
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