Facility has improved cleaning in the kitchen area.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchen and behind equipment in the front wait area 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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01/20/2016 | Routine | |
Observed good handwashing practices when handling raw meats before changing tasks.
No violation noted during this evaluation. | 05/28/2015 | Risk Factor | |
Operator to work on cleaning and dry storage.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that bags of rice and flour was not protected from raw meat preparation because it was not in packages, covered containers, or wrapped. Bags stored under preparation tables where raw foods prepared evidence of the raw foods on the outside of the bags.
Correction: Prevent contaminating unopened bags of rice and flour by storing food in cleanable covered containers. Operator to work on the dry good storage in the facility. Operator covered the bags during the inspectionto protect them for the short term a long term solution is needed.
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01/21/2015 | Risk Factor | |
All corrections still in place asked the operator to continue working on cleaning throughout the facility.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floos and wllas under and behind equipment in the kitchen and the preperation area 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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09/24/2014 | Follow-up | |
Discussed with the operator to really focus on cross contamination wash, rinse, and sanitize all food contact surfaces that may come into contact with raw meats. Leaving employee health information in Spanish for the operator to review with staff. A follow up inspection will be conducted on or around the 24th of September.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Staff washed hands and failed to dry hands with paper towel after hand washing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Operator to review handwashing procedures with staff. Operator corrected handwashing procedures with the staff during the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken prepared over uncooked rice bags observed evidence of the raw chicken on the rice bags.
Correction: Operator to work on the rice bag storage so that it is not at risk of being contaminated by the raw meat preparation. Operator to clean the outside of the rice bags during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back preparation 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. Operator provided paper towels when asked. Operator to discuss replacing paper towels when the last one in used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floos and wllas under and behind equipment in the kitchen and the preperation area 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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09/15/2014 | Routine | |
Complaint was concerning cockroaches inspected the facility today for the issue. No evidence of roaches was observed. Did discuss cleaning under and around equipment with the owner today. Compliant is to be closed out.
No violation noted during this evaluation. | 06/11/2014 | Complaint | |
Reviewed employee health with the owner. Observed employees properly washing hands after handling raw chicken during the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over vegetables and egg rolls in the 1 door low bot along the cook line.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected the order during the inspection.
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05/14/2014 | Risk Factor | |
Reviewed employee health with the operator. Discussed obtaining accurate air thermometers with the operator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The staff is 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. Operator had the staff remove the drink during the inspection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the three compartment sink 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 food containers preventing its use. Operator removed during the inspection.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the the kitchen at the three compartment sink.
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. Operator provided towles during the inspection.
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01/15/2014 | Risk Factor | |
Operator has installed a handsink in the back preparation area as requested by the health department.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). In the walk-in cooler raw animal foods stored over cooked food.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operatpr corrected the order during the inspection. Asked that the owner review food storage order with the staff and ensure that it is followed.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Knives and spoons stored when grabed the eating end could be contaminated by hands.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Operator rearraged the utensils during the inspection.
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09/24/2013 | Routine | |
Had a discussion with the operator about cross contamination and handwashing. Discussed using the sanitizing side of the three compartment sink for washing vegetables and using the two compartment sink in the back preparation area for meats. Asked that we not use the one side of the back preparation sink for handwashing facility appears to need both sides for food preparation. Employee Health is in place reviewed with operator.
- 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. Food employee observed washing hands in the three compartment sink.
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. Discussed this with the operator and the operator had the staff wash hands at the handsink during the inspection. Asked the operator to review this with all staff to ensure long term compliance.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is 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. Asked operator to move all drinks to a table in the kitchen where food preperation does not occur and istruct staff to wash hands after drinking then go back to food handling. Discussed with the operator about providing covered dirinking containers with a straw in the facility.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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. Operator provided paper towels during the inspection. Long term is talk with staff they ensure paper towels are replaced if they have used the last one.
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05/09/2013 | Risk Factor | |
Operator has installed a mop sink under the three compartment sink. Operator has decided to make one of the compartments of the two compartment sink in the back a handwashing sink leaving handwashing signs for the operator. These two items were issues the health department asked to be completed from the last inspection the facility has complied. Observed good handwashing practices from staff after handling raw chicken.
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
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