No violations during time of inspection.
No violation noted during this evaluation. | 04/04/2016 | Routine | |
All critical violations were discussed and corrected during inspection.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish and rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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01/05/2016 | Routine | |
No violations were observed at the time of inspection.
No violation noted during this evaluation. | 09/10/2015 | Routine | |
All critical violations were discussed and corrected during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils, Air-Drying Required
Observation: Trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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06/22/2015 | Routine | |
Food handler's class conducted. Proper cooling methods discussed with employees. Mechanical dishmachine has been repaired and serviced and is sanitizing properly.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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03/25/2015 | Routine | |
Mechanical dishmachine was being serviced and repaired during inspection. Proper cooling methods discussed with PIC. Food handler's class scheduled for 3/25/15 at 10:a.m. to address critical violations.
- Critical: Cooling* (corrected on site)
Observation: Temperature controlled foods noted not being adequately cooled to prevent the growth of harmful bacteria. (food voluntarily discarded)
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Temperature controlled foods hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer is not accurate.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: tableware and utensils in dishmachine.
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.
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03/23/2015 | Routine | |
Facility in good and clean sanitary condition!
- 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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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10/20/2014 | Routine | |
No violations observed - be sure to watch pressure on high temperature dishmachine. Individual employee health sheets given due to change in Certified Food Manager.
No violation noted during this evaluation. | 07/22/2014 | Routine | |
No violations - observed kitchen in sanitary condition!
No violation noted during this evaluation. | 04/15/2014 | Routine | |
No violations - observed facility in great sanitary condition!
No violation noted during this evaluation. | 01/14/2014 | Routine | |
No violations observed! Observed establishment in very good sanitary condition. Note: Kitchen managers certification expires next month, November. Be sure to take re-certification class,
No violation noted during this evaluation. | 10/18/2013 | Routine | |
No violations, observed kitchen in very good sanitary condition!
No violation noted during this evaluation. | 07/18/2013 | Routine | |
Violation corrected during inspection. Very clean and sanitary facility!
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonia at proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/16/2013 | Routine | |
No violations observed! Very clean and sanitary establishment!
No violation noted during this evaluation. | 01/15/2013 | Routine | |
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