Facility has removed old equipment, increased lighting, and maintained a clean kitchen. Observed no violations. Good Job!
No violation noted during this evaluation. | 11/12/2015 | Routine | |
No violations issued. Good Job! Observed items being put away from delivery. Observed cleaning of tables after cutting raw chicken.
No violation noted during this evaluation. | 03/27/2015 | Routine | |
| No violation noted during this evaluation. | 11/21/2014 | Follow-up | |
No violations issued. See routine inspection for temperatures.
No violation noted during this evaluation. | 08/22/2014 | Complaint | |
Observed the operator cleaning the handsink in the kitchen and repairing the paper towel dispenser.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed garlic in oil and black beans at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes washed but not sanitized.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is needed around fryers, line equipment, and prep unit.
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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08/22/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handsink in the kitchen (on the line) is slow to drain preventing it's use.
Correction: Repair or replace to allow access to the handsink at all times.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the server station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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12/19/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw product (fish and shrimp) stored over produce in walk-in cooler.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Kvife stored between prep unit and work table.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the bus pans noted 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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02/14/2013 | Routine | |
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