| No violation noted during this evaluation. | 07/15/2015 | Risk Factor Intervention | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) meat 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.
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01/28/2015 | Routine | |
| No violation noted during this evaluation. | 09/16/2014 | Risk Factor Intervention Evaluation | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, chicken, pork, and rice 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.
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05/06/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in refirgerator is visibly dirty. THe door handles are visibly soiled. The can opener is visibly soiled.
Correction: Clean and sanitize all itmens mentioned.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: A non food grade hose is attached to the water spigot on the cook top.
Correction: Replace the non food grade hose with a food grade hose.
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01/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg rolls, shrimp, beef and chicken cold holding at improper temperatures in glass door refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, sweet and sour chicken, rice and dumplings in the refrigeration unit are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The glass door refrigerator is not maintaining 41 F or less.
Correction: Repair the glass door refrigerator so that it maintains food at a temperature of 41 F or less.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket and handle to the walk in freezer are no longer functioning.
Correction: Repair or replace the door gasket and handle so that they function as designed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and mats in the walk in are not clean. The exhaust fan cover and surrounding walls in the walk in have dust and mold growing on them.
Correction: Remove the mats and mop the walk in daily. Clean the mold and dust from the fan cover and walls.
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09/26/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, sweet and sour chicken, cooked rice, cooked pork, and cooked chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark ready to eat food with a 7 day date. After 7 days the food should be discarded..
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06/11/2013 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a 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.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site) (repeated violation)
Observation: Numerous food items stored in direct contact with ice.
Correction: Food may not be stored in direct contact with ice or water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Bowls of rice and vegetables are stored in the walk-in and separated by pieces of flooring. Cooked egg rolls resting on old egg cartons after cooking.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice resting on the counter at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: Handsoap dispenser, clean pans stored in the mopsink.
Correction: Clean and sanitize these surfaces for food contact.
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12/10/2012 | Routine | |
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