- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil cold holding at improper temperatures in that said food registered at 65 degrees F on spice tray in kitchen. Said food must be cold held at 41 degrees or below.
Correction: Operator voluntarily relocated food to a low boy refrigerator that was capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hot water faucet in kitchen does not close completely.
Correction: Faucet must be repaired and maintained in good repair.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Mice droppings were observed in soda storage room and near hot water heater.
Correction: Remove the mice droppings from said locations. Provide door sweep on the back door. Close holes in said rooms. Eliminate harborage conditions and provide pest control to reduce pest in the facility.
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12/17/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken, beef, pork and shrimp cold holding at improper temperatures in that said food were registered at a range of 43-45 degrees F in low boy refrigerator. Said unit was constantly opened during lunch time.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain the unit temperature less than 41 degrees F.
- Physical Facilities in Good Repair
Observation: The faucet for hot water in handwashing facility in front kitchen does not close completely.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Animals - Prohibiting Animals*
Observation: Six live houseflies were noted in the establishment.
Correction: Eliminate the pest from the facility, eliminate harborage condition. Keep the doors closed to prevent the entry of flies.
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06/16/2015 | Routine | |
Facility in good condition.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to cover dry food containers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rear food prep area.
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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12/31/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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06/16/2014 | Risk Factor | |
All previously cited violations were corrected. Facility in excellent condition.
No violation noted during this evaluation. | 12/31/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: White rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pooled eggs and sprout cold holding at improper temperatures, registered at 62-67 degrees F infront of the wok.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on top of low boy refrigerators 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.
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12/24/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Wash tub, lid to rice and strainer were observed in a state of disrepair and damaged.
Correction: Replace these items. They are no longer cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front line handsink.
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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08/15/2013 | Routine | |
All items have been addressed. Thank you.
No violation noted during this evaluation. | 12/13/2012 | Follow-up | |
Co
olers scheduled for repair 12/12/12. Follow up inspection scheduled for 12/13/12
- Thawing (corrected on site)
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: items in prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITIATED-RELOCATE ITEMS
- Equipment - Good Repair and Proper Adjustment
Observation: Prep coolers are not working properly (Left prep cooler 63F but being used and food rotated frequently
Correction: Right is not holding at proper temperatures)
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the front handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/11/2012 | Routine | |
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