Traps and glue boards have been placed in several kitchen areas. I was told one mouse has been caught. Continue to set traps. Be sure to use something to entice them, such as peanut butter. Walls have been patched. PCO came this week. Worker observed blowing her nose but did not wash hands until she was told by PIC. Workers to understand when to wash hands. A bus tub full of cooked rice was tightly covered and placed on rack in back corner. Do not leave unattended. Either cool it or fry it. Bus tub of duck was dragged across kitchen floor. Containers of food do not belong on the floor.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Multiple workers eating in kitchen.
Correction: Workers are not to be eating while working. Use your dining room.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) duck in the refrigeration unit is not properly dated for disposition. It appears workers placed today's date on numerous foods upon my arrival. This is unacceptable.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/01/2016 | Follow-up | |
Traps were not set up. Droppings observed.
1. Clean up all mouse droppings.
2. Fill in holes in walls.
3. Set traps in kitchen.
You may want to step up visits with pest control company for roaches until you see improvements. I will check back Wed/Thurs next week.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Multiple workers eating in kitchen.
Correction: Workers are not to be eating while working. Use your dining room.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) duck in the refrigeration unit is not properly dated for disposition. It appears workers placed today's date on numerous foods upon my arrival. This is unacceptable.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/25/2016 | Follow-up | |
The large stock pot full of chicken and water was found to be 103 F. Chef said hot water was placed onto cold chicken to use as stock during the day. However, the pot was not turned on. It was difficult to understand the exact process for making this. Ensure stock of chicken broth is not held over night. Fresh stock to be made every day and quickly cooked to 165 F and then held at 135 F the remaining time it is made available for use. Numerous mouse droppings noted in kitchen. It appears there are a few holes in the walls where entry may be an issue especially by the mixer and the prep sink. Call your Pest Control Operator for service. Clean up all of the droppings and all of the dead roaches. A dead roach was found floating in the rice scoop container. Clean up, seal all holes and then exterminate. Set traps for mice. PIC could not locate the information needed to find out when the last time your pest control operator had serviced your restaurant.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Multiple workers eating in kitchen.
Correction: Workers are not to be eating while working. Use your dining room.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw fish stored above eggplant in reach in. Raw chicken stored above dumplings in reach in.
Correction: Corrected. This was discussed in our training visit. Management to follow up on workers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork belly found on top of other containers in make table. It was 49 F. Garlic in oil was found on top of onions in make table at 44 F.
Correction: Make table has proper temperatures but placing containers of food on top of other containers is causing improper temperatures.Both were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) duck in the refrigeration unit is not properly dated for disposition. It appears workers placed today's date on numerous foods upon my arrival. This is unacceptable.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:slicer had dried food debris.
Correction: Clean and sanitize these surfaces for food contact. Unit was taken apart.
|
03/16/2016 | Risk Factor | |
Workers have improved in datemarking foods. Improved storage of raw foods. Don't forget to place raw salmon with other raw fish such as shrimp and tilapia. Observed fried rice on flat pan inside walk in. This is an approved way to cool rice quickly. Do not place clean water pitchers directly on linen. Use matting that is cleanble. It appears that kitchen workers have improved in several food safety areas. Permit can be issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. (salt, rice flour)
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. An opened can of ketchup was found on floor under wok line. Rice warmers found on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Ketchup was relocated. I recommend a rolling cart or something similar to place rice warmers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Counter at wait station is no longer smooth and cleanable. Rust on lower shelf of work tables. Bare wood shelves are not cleanable. Lid to rice warmer has been taped.
Correction: Resurface counter. Remove rust. Seal bare wood. Tape is not an acceptable material for repair.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener and interior of ice machine found dirty. Pink slime inside ice machine.
Correction: Clean and sanitize.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.(Aluminum pans were uncovered)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak from ceiling of walk in. Hot water faucet handle is missing at spray hose sink.
Correction: Repair.
- Light Bulbs Protective Shielding
Observation: Bare bulbs found in walk in refrigerator.
Correction: Provide shielded bulbs or covers.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Condenser/fan area of walk in refrigerator is dusty. Floor under fryers found greasy.
Correction: Clean.
|
11/04/2015 | Routine | |
Follow up to reissue permit. Make table air temp was 40 F. Shrimp found at 40.5 F in upper make. Service tech is planning to return. show him results of log tag. Continue to clean wok line daily. All drip pans to be cleaned. Edges of wok to be wiped down daily so grease does not build up. Reheat rice to 165 F within 2 hours. Annual permit issued.
- Critical: Cooling*
Observation: Large stock pot of pork and broth found on stove top at 130 F. This had been boiled last night and shut off at 11:00 PM.
Correction: You must cool from 135 F to 70 F within 2 hours and then to 41 F in 4 more hours. This cooling time was exceeded. Your method of making broth must change.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Dates not marked on cooked duck, open tofu.
Correction: All workers to understand if they cook it or open it or remove cooked foods from freezer they are to date it.
|
03/02/2015 | Follow-up | |
Do not use dirty wiping cloths under cutting boards. Do not reuse cardboard boxes for food storage. Replace plates that have chips. Provide a scoop with handle for fried noodle dispensing. Management to enforce proper food safety requirements. I will return March 2 to review the criticals found today.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cooks are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container 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. Drinks were discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (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: 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.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Whole garlic cloves found at 60 F. THese had been roasted earlier today and placed into make table.
Correction: Make tables are not cooling devices. Do not use to cool foods. Garlic was removed and placed into walk in.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brown rice found in steamer at 130 F.
Correction: This was not holding at 135 F or higher. Steamer was turned on.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp piled high in make table. Temperature was above 41 F. Scallops in lower make table found at 42.6 F.
Correction: Have unit checked to ensure 41 F maximum on food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) duck in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood Contact Surfaces
Observation: Linen found inside refrigerator. Contact paper on wait area shelving.
Correction: Remove the linen and paper.
- Equipment - Good Repair and Proper Adjustment
Observation: Rust on shelving in kitchen. Wooden rolling pin is split.
Correction: Remove rust. Discard rolling pin.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact.
- 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: can opener holder, edges to wok line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Hot water faucet handle is missing. WAlk in ceiling is leaking.
Correction: Repair.
|
02/27/2015 | Routine | |
Critical violations were found today. These are repeat. I will follow up on March 2, 2015 to ensure make table is working properly and to follow up on those areas that still need to be addressed. Permit expires March 2, 2015 and will not be issued unless these items are corrected and not repeated. I offer you training for your staff. This can be set up with me at a later date.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Two drinks found on cart on cookline. One had a lid and one did not. No straw in either drink.
Correction: Both were discarded. This is a repeat violation. Management to enforce this rule.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Personal drinks found without lids. This is a repeat issue.
Correction: All workers to understand that a lid and straw are required to have a drink present in kitchen. These were discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw duck found stored above pork belly in walk in. Raw lamb stored above cooked noodles in walk in.
Correction: This is a repeat violation. I gave you a sheet to post/train workers who take care of storage of foods. This was corrected today but must be done correctly all the time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked whole garlic cloves on cart at 57 F. Found garlic in oil in reach in at 50 and 55 F.
Correction: These garlic products to be kept at 41 F or below at all times. Garlic in oil was discarded. This has been a repeat issue. All cooks to understand what is the correct way and do it. It appears they know but fail to execute until I arrive for inspection. This is unacceptable.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Whole garic cloves found in make table but at 60 F. Shrimp also foun at 43 F in make table as well as scallops (42.6). Make table is not holding foods at 41 F or below.
Correction: These were not cooled prior to placing in make table. Make tables are not "coolers" they maintain temperature. Do not put hot food inside and expect it to be cold. Make table has marginal temperature. Maximum allowed is 41 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Dates not marked on cooked duck, open tofu.
Correction: All workers to understand if they cook it or open it or remove cooked foods from freezer they are to date it.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Beef, noodles, chicken, dumplings.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact. Workers did not know that parts on the slicer have to be removed in order to completely clean and sanitize. This was demonstrated. The slicer had areas with very old food accumulation.
- 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: edges and pipes to wok line, can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
02/27/2015 | Follow-up | |
Rice cooker found on floor full of rice. This is to be done on a table. No equipment to be placed on floor. Check concentration of dishmachine daily. Dirty rags were found tied onto faucets of cookline. These are to be removed. Workers removed them. Permit will not be issued at this time. I will return this week to give you a 30 day extension on permit. The violations I found today and those that remain from last time must be corrected. Your workers must understand why they are required to do what is asked of them. Management to be responsible for follow through.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed one worker scratch head, one rub eyes and another scratched nose.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food prep sink without soap.
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: Personal drinks found without lids. This is a repeat issue.
Correction: All workers to understand that a lid and straw are required to have a drink present in kitchen. These were discarded.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Lettuce leaves were touched with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 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 pork belly on top shelf over apples.
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.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw meat. It was found in standing water.
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: Cooling* (corrected on site)
Observation: Found plastic bags of cooked noodles at 96 F.
Correction: These are to be cooled from 135 to 70 within 2 hours and then to 41 F in 4 more hours. THis is the way to cool ALL foods. Noodles were removed from bags and spread out onto sheet trays and placed into walk in refrigerator. You may elect to use walk in freezer for a short time to hasten the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked whole garlic cloves on cart at 57 F. Found garlic in oil in reach in at 50 and 55 F.
Correction: These garlic products to be kept at 41 F or below at all times. Garlic in oil was discarded. This has been a repeat issue. All cooks to understand what is the correct way and do it. It appears they know but fail to execute until I arrive for inspection. This is unacceptable.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Beef, noodles, chicken, dumplings.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dishmachine was not feeding chlorine properly.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 ppm. Unit was primed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following were found dirty: wheels on carts, area between fryer and wok line.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under fryer and cookline found dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Ventilation system is extremely greasy. Hood filters are dripping grease.
Correction: These are to be cleaned weekly.
|
01/26/2015 | Follow-up | |
Note: Shrimp and chicken were not found on counter. I was told that it was slow today and they did not do it. If you do it on busy days you must provide a policy for time controlling these foods and track the time(4 hour maximum). Prep unit had improved temperatures today. Beef 37 F, mushrooms 37 F. Remove rag from around sewer line. Flush daily with bleach water. Do not allow food to be unattended. Control time/temperature. Do not thaw at room temperature. Permit expires 1/31/15. Reinspection is necessary in January.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Personal drinks found without lids. This is a repeat issue.
Correction: All workers to understand that a lid and straw are required to have a drink present in kitchen. These were discarded.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Several unlabeled food items.
Correction: Identify.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Cloths found covering serveral foods.
Correction: Use plastic wrap or another food grade material.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wet cloths on counters.
Correction: Store in sanitizer between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food on freezer and walk in refrigerator floor.
Correction: Elevate 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. Double nested shrimp and shrimp piled too high in make table (50 F), garlic in oil (61 F), nested eggs (48 F), beef in prep unit (46 F), shrimp in prep unit (58 F). 2. Roasted garlic (71 F) and fresh garlic in oil (67 )
Correction: Stricter control needed for cold holding food. 1. PIC blamed busy lunch for high temperatures, this is not acceptable. food to remain 41 F at all times. Unit to be checked. Food temperatures to be monitored and use the prep unit as it should be used. Do not over fill and do not double nest. 2. This product to be kept cold at 41 degrees or below. I recommend discarding. PIC discarded after 2 attempts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic in oil found at 56 F. This was found on cart beside wok line at the beginning of my visit and then it was placed in prep unit.
Correction: This must remain at 41 F or below. PIC discarded. Explain to cooks that this must alwasy be kept at 41 F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Shrimp (75 F) and chicken (80 F, 95 F) were found at room temperature. This was to be used forthe lunch rush according to PIC. No official time control policy has been established.
Correction: You need to write a policy for time control. You have 4 hours to serve this but it must be discarded if not servedin 4 hours. Two tubs of cooked shrimp and 2 of chicken found. This is way too much for on service period.
- Nonfood Contact Surfaces (repeated violation)
Observation: Plastic containers have been wired to carts. Holes and wires make this no longer cleanable.
Correction: Find an alternative.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Reusing cardboard boxes for food storage. Reusing plastic containers for food.
Correction: Do not reuse.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following were found dirty: wheels on carts, area between fryer and wok line.
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Vacuum breaker is leaking on dishmachine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under fryer and cookline found dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Ventilation system is extremely greasy. Hood filters are dripping grease.
Correction: These are to be cleaned weekly.
|
11/20/2014 | Follow-up | |
Permit expires 1/31/15. all to be corrected. I will follow up on critical violations in 2 weeks. Note: It appeared dates were placed on containers at last minute. This is unacceptable.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Several coffee cups found in service station and kitchen.
Correction: Personal drinks to have lids and straws. These were discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef stored above cooked chicken.
Correction: Corrected.
- Food Storage Containers - Identified with Common Name of Food
Observation: Several unlabeled food items.
Correction: Identify.
- Linens and Napkins - Use Limitation
Observation: Cloths found covering serveral foods.
Correction: Use plastic wrap or another food grade material.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet cloths on counters.
Correction: Store in sanitizer between uses.
- Food Storage - Clean and Dry Location
Observation: Food on freezer and walk in refrigerator floor.
Correction: Elevate 6 inches.
- Thawing (corrected on site)
Observation: Chicken thawing in standing water, pork thawing on cart.
Correction: Thaw in refrigerator or cold running water. Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Double nested shrimp and shrimp piled too high in make table (50 F), garlic in oil (61 F), nested eggs (48 F), beef in prep unit (46 F), shrimp in prep unit (58 F). 2. Roasted garlic (71 F) and fresh garlic in oil (67 )
Correction: Stricter control needed for cold holding food. 1. PIC blamed busy lunch for high temperatures, this is not acceptable. food to remain 41 F at all times. Unit to be checked. Food temperatures to be monitored and use the prep unit as it should be used. Do not over fill and do not double nest. 2. This product to be kept cold at 41 degrees or below. I recommend discarding. PIC discarded after 2 attempts.
- Critical: Time as a Public Health Control*
Observation: Shrimp (75 F) and chicken (80 F, 95 F) were found at room temperature. This was to be used forthe lunch rush according to PIC. No official time control policy has been established.
Correction: You need to write a policy for time control. You have 4 hours to serve this but it must be discarded if not servedin 4 hours. Two tubs of cooked shrimp and 2 of chicken found. This is way too much for on service period.
- Nonfood Contact Surfaces
Observation: Plastic containers have been wired to carts. Holes and wires make this no longer cleanable.
Correction: Find an alternative.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: Wash water is extremely dirty.
Correction: Change more often. Corrected.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reusing cardboard boxes for food storage. Reusing plastic containers for food.
Correction: Do not reuse.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty: wheels on carts, area between fryer and wok line.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed worker wash large utensils in dirty wash water, rinse and proceed to return them to kitchen for use.
Correction: Wash, rinse and sanitize all food contact surfaces after use. PIC had them sent through machine after I intervened.
- Plumbing System Maintained in Good Repair
Observation: Vacuum breaker is leaking on dishmachine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer and cookline found dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ventilation system is extremely greasy. Hood filters are dripping grease.
Correction: These are to be cleaned weekly.
|
11/06/2014 | Routine | |
Gloves worn when handling ready to eat vegetables. Dishmachine 50 ppm chlorine - good. Discussed proper storage of rice scoops.
- Hands - Where to Wash (corrected on site)
Observation: Observed employee attempt to wash hands at mop sink.
Correction: Correct by using designated handsinks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees eating in kitchen.
Correction: Correct by eating in approved areas.
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06/27/2014 | Risk Factor | |
Gave DOK to employee who passed.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Follow up: Observed rice dipper stored in standing water at room temperature.
Correction: Follow up: correct by storing in water at 135 degrees or clean and dry.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed rice scoop stored in standing water less than 135 degrees.
Correction: Correct by properly storing scoop.
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01/28/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook rubbing nose - did not go to wash hands.
Correction: Correct by washing hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed server handling pancakes with bare hands.
Correction: Correct by using gloves or suitable utensils.
- Utensils - In-Use - Between-Use Storage
Observation: Observed rice scoop stored in standing water less than 135 degrees.
Correction: Correct by properly storing scoop.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (exterior of slicer, soda box tower, shelving).
Correction: Correct by cleaning.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Observed no soap (dispenser broken) at handsink in server area.
Correction: Correct by providing hand soap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean along wall under shelving.
Correction: Correct by cleaning.
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01/24/2014 | Routine | |
Dishmachine chlorine 100 ppm - good. Discussed label and dating of items in walk-in box.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed prep cook removing and reusing gloves without washing hands.
Correction: Correct by discarding gloves after use. Wash hands before putting on gloves.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed cook placing edible garnishes on plates with bare hands.
Correction: Correct by using gloves, tongs, etc.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at handsink in rear of kitchen.
Correction: Correct by providing soap.
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09/27/2013 | Risk Factor | |
Hands washed. Dishmachine chlorine level satisfactory.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw eggs stored over lettuce in walk-in and raw chicken over seafood.
Correction: Correct by storing in correct order. Note: condensate dripping from cooling vent - correct by contacting refrigeration company. Move all foods from below the vents (moved).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS food (duck) hanging over cook line. Duck temperature above 41 degrees (79 degrees internal temperature).
Correction: Correct by moving to walk-in.
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04/24/2013 | Risk Factor | |
Items 220, 3020, 820A1, 550 were corrected.
No violation noted during this evaluation. | 01/02/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed cook eating in kitchen.
Correction: Correct by eating and drinking in approved areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed rice dipper spoons stored in standing water. Ice scoop laying in ice with handle down.
Correction: Correct by properly storing scoops. (Rice scoop may be stored on clean sanitized surface for up to 4 hours).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed fried rice in hot holder at 119.8 degrees.
Correction: Correct by reheating to 165 degrees.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at handsink near cook line.
Correction: Correct by providing soap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed hood and filters not clean.
Correction: Correct by cleaning.
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12/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Peter Chang Cafe', 11424 West Broad Street, Glen Allen, VA 23060 »