- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee with an open, bleeding wound observed working with food.
Correction: Employees with open cuts must clean and bandage cut and make sure it is covered by a glove while working with food and food contact surfaces. Had employee cease working with food and had PIC make sure his cut was properly bandaged and that he used gloves over his bandage. Did not observe any food being contaminated ( worker was placing food in fryer with the other hand when wound was observed).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) meatball, spaghetti, egg rolls, sweet and sour pork and chicken 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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the metal table in the back is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Metal in the front of the table is sticking up.
Correction: Replace the metal table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was observed in a state of disrepair and damaged: door handles missing on 2-door refrigerator
Correction: floor in both walk-ins are in poor repair along with shelves which are rusted.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the walk-in refrigerator have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. No faucet on the mop sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors, walls and ceiling are not maintained in good repair: Tile in back room with refrigerator is in poor repair. Grout is missing in the floor near the dishwashing area. Wall behind dishwashing areas is in poor repair. Ceiling tiles throughout are dirty and some are also in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2016 | Routine | |
Prep unit refrigerator has been repaired and is holding food at 41 F or below.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the metal table in the back is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Some wood attached to top of table and metal in front of the table is sticking up.
Correction: Replace the table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. PIC states table is rarely used so you can also get rid of the table.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: door handles are missing on the 2-door refrigerator
Correction: floor in both walk-ins are in poor repair along with the shelves which are rusted.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair.There is no faucet on the mop sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor,walls and ceiling is not maintained in good repair. Tile in the back room with the refrigerator is in poor repair. Grout is missing in the floor near the dishwashing area. Wall behind dishwashing area is in poor repair. Ceiling tiles throughout are dirty and some are also in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/06/2015 | Follow-up | |
- 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 shell eggs stored over RTE food in the walk-in refrigerator.
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: Dispensing utensils improperly stored between uses. Utensils stored in standing water during inspection.
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. Utensils placed in hot water >135 F during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: top of prep unit is not holding food at 41 F or below- cooked chicken 44 F, mushrooms 46 F, beef 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Until top of prep unit can hold food at 41 F or below, they agree to use time control and make sure food starts at 41 F or below and is discarded within 6 hours of placing it on top of the prep unit. TCS food will not be held overnight on top of this unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) General's chicken, egg rolls and sweet and sour chicken 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: General's chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Time placed on container of General's chicken during inspection.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the metal table in the back is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Some wood attached to top of table and metal in front of the table is sticking up.
Correction: Replace the table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. PIC states table is rarely used so you can also get rid of the table.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: door handles are missing on the 2-door refrigerator
Correction: floor in both walk-ins are in poor repair along with the shelves which are rusted.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair.There is no faucet on the mop sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Insect Control Devices - Design and Installation (corrected on site) (repeated violation)
Observation: Insect control device (fly strips) is located over food preparation and warewashing areas where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor,walls and ceiling is not maintained in good repair. Tile in the back room with the refrigerator is in poor repair. Grout is missing in the floor near the dishwashing area. Wall behind dishwashing area is in poor repair. Ceiling tiles throughout are dirty and some are also in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/24/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in refrigerator.
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. RTE food moved from underneath shell eggs during inspection.
- Thawing (corrected on site)
Observation: Improper methods used to thaw egg rolls and chicken. Both left out at room temperature to thaw.
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. Food items returned to walk-in refrigerator to thaw during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Large deep covered pan of noodles in walk-in refrigerator are 61 F. Noodles need to be placed in shallow pans to facilitate cooling.
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. Noodles placed in shallow pans during inspection.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the back metal table is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar refrigerator and refrigerator in back room. Need new thermometer in walk-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: door handles missing on 2-door refrierator, floor in both walk-ins in poor repair, hand sink held up by a rod.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bulk food containers has accumulations of grime and debris. Outside of bulk food containers need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. No faucet at mop sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors,walls and ceiling is not maintained in good repair. Tile in back room with refrigerator is in poor repair. Grout missing in floor near dishwashing area. Wall behind dishwashing area is in poor repair. Ceiling tiles are stained and some are missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/27/2015 | Routine | |
Prep refrigerator is holding food at 41 F or below. Hand sink plumbing has been repaired and hot water is not available at the hand sink. Suggest pre-chilling pans that are used for refilling food items on top of prep unit.
No violation noted during this evaluation. | 08/12/2014 | Other | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken cooked recently was placed on top of prep unit before being properly cooled down to 41 F or below. Chicken was 65 F.
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. Chicken removed from top of prep unit and placed in walk-in freezer to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: top of prep unit is not holding food at 41 F or below. peas 45 F, mushrooms 46 F, shrimp 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Bottom of unit is barely holding food at 41 F or below but top is not able to do so. Suggest using time control for items on top of unit and putting small amounts in the pans until unit can be repaired. Food must be used or discarded within 6 hours as long as it starts at 41 F or below and never gets above 70 F. Documentation of time control is required.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the back metal table is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. The metal on top of the table is in poor repair and therefore the surface cannot be cleaned. The wood area around the grinder is also not cleanable.
Correction: Replace the metal table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: hand sink is being held up by a rod
Correction: 2-door refrigerator has no handles
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: bottom shelves of tables in the kitchen and shelves in the walk-ins, outside of bulk containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink are leaking. Hot water is being turned off because when it is left on the connection under the hand sink leaks. Faucet at the mop sink is missing.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors,walls and ceilings are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor is missing grout around drain and tiles are damaged in the back room. Ceiling tiles are stained and are not able to be cleaned. Wall around dishwasher area is in poor repair.
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07/30/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
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. Employee picked up dropped food from the floor then failed to wash his hands before continuing food operations.
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. Talked to PIC and employee about proper handwashing procedures.
- Critical: Cooling* (corrected on site)
Observation: Noodles noted not being adequately cooled to prevent the growth of harmful bacteria. Large container of noodles placed covered in 2-door refrigerator - temp is 80 F and it has been almost 2 hours since they were prepared.
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. Since a little time remained before the 2 hours was up, the noodles were split up into two shallow pans and placed uncovered in the walk-in refrigerator. A check of the temperature later in the inspection revealed noodles had dropped to 70 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: top of prep unit is not holding food at 41 F or below. beef 46 F, chicken 44 F. Sauces in can left out at room temperature after opening.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Kitchen is very hot. Bottom of unit is holding food at 41 F or below but top is not able to do so. Suggest using time control for items on top of unit and putting small amounts in the pans. Opened cans of sauce at room temperature discarded during inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration) General's chicken for which time control is to be used was placed back in refrigerator. No time on container.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Time placed on chicken during inspection.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Food contaminated by food employees, consumers, or other persons not discarded. Food employee dropped crab rangoon on floor and picked it up and placed it in fryer to cook.
Correction: Discard the food. The potential spread of illness is limited when food is discarded if it may have been contaminated by employees who are infected, or are suspected of being infected, or by any person who otherwise contaminates it. Food that was dropped on the floor was discarded during inspection.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the back metal table is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. The metal on top of the table is in poor repair and therefore the surface cannot be cleaned. The wood area around the grinder is also not cleanable.
Correction: Replace the metal table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: hand sink is being held up by a rod
Correction: 2-door refrigerator has no handles
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: bottom shelves of tables in the kitchen and shelves in the walk-ins, outside of bulk containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink are leaking. Hot water is being turned off because when it is left on the connection under the hand sink leaks. Faucet at the mop sink is missing.
Correction: Plumbing systems and components shall be maintained in good repair.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located food preparation areas where dead insects may be impelled or fall. Fly stips over food prep tables.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors,walls and ceilings are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor is missing grout around drain and tiles are damaged in the back room. Ceiling tiles are stained and are not able to be cleaned. Wall around dishwasher area is in poor repair.
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07/23/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food container. Bulk container of salt not labeled.
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. Salt labeled during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Utensils stored in standing water.
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. Utensils removed from standing water during inspection.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the back metal table is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. The metal on top of the table is in poor repair and surface cannot be properly cleaned. Wood area around grinder is also not cleanable.
Correction: Replace the above equipment to provide food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink, ice machine, walk-in refrigerator and 2-door refrigerator were observed in a state of disrepair and damaged. Hand sink is being held up by a rod. 2-door refrigerator has no handles. Floor of walk-in refrigerator is in poor repair. Front panel of ice machine falls off when door to ice machine is opened.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: scoops used for bulk dry food.
Correction: Clean and sanitize these surfaces for food contact. Scoops taken to dishwashing area during inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: bottom shelves of tables in kitchen, shelves in walk-in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sheet pans and other metal pans. Sheet pans were observed being washed in soapy water and rinsed off and then put away without santizing them. Other pans were drying on drainboard and according to employee had not been sanitized either.
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. 3rd compartment of 3 compartment sink set up with proper concentration of chlorine sanitizer. Sheet pans and other pans that were not sanitized were sanitized during inspection.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink are leaking. Hot water is being turned off at the hand sink because it is leaking underneath when left on. Mop sink no longer works- faucet is missing.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floors, walls and ceiling are not maintained in good repair. Floor is missing grout and tiles are damaged in the back room. Ceiling tiles are stained and not able to be cleaned. Wall around dishwasher area is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2014 | Routine | |
- 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 back 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. Raw foods moved to bottom shelf during inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meats. Meats out at room temperature thawing.
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 Meats placed in walk-in refrigerator to thaw.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: General's chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food labeled with time during inspection.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the table in the back is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Metal on the table top is in poor repair and surface cannot be cleaned, wooden area around grinder is also not cleanable.
Correction: Replace or repair the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces have accumulations of grime and debris: filters in hood are covered in grease, bottom of prep unit refrigerator is also dirty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the pre-wash sink basin by the dishwasher.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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11/14/2013 | Routine | |
Call me when hand sink has been repaired. Walk-in refrigerator, top of prep unit and 2-door refrigerator are holding food at 41 F or below.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Hot water faucet is not working at hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Fly strips located over prep tables.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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07/26/2013 | Follow-up | |
- 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). Several severely dented cans on shelf.
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. Dented cans removed from shelf during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in 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. Foods moved to proper location during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Cooked noodles placed in walk-in refrigerator covered - still 72 F.
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. Noodles uncovered during inspection to allow for better cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: 2-door refrigerator, top of prep unit and left side of walk-in refrigerator are not holding food at 41 F or below. 2-door refrig: liver 49 F, chicken 46 F. Top of prep unit: cooked chicken 51 F, shrimp 45 F. Left side of walk-in: meatballs 46 F, tofu 60 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature discarded during inspection. No potentially hazardous food is to be stored in
2-door refrigerator until it can hold food at 41 F or below. Store only non-potentially hazardous food on left hand shelves of the walk-in. Suggest using time control on meats on top of prep unit and using them within 4 hours of placing them on top of the unit.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Hot water faucet is not working at hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Insect Control Devices - Design and Installation
Observation: Insect control device (electrocution type) is located over prep table in the back where dead insects may be impelled or fall. Also fly strip located toward the front of the kitchen over prep table as well.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored on shelving above single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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07/16/2013 | Routine | |
Dishwashing repairman came during inspection and fixed dishwasher so that it dispenses proper amount of sanitizer.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that egg rolls in back refrigerator were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: scoops in bulk food and bulk food containers (inside and outside of containers)
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes sent through dishwasher. Sanitizer concentration <10 ppm chlorine.
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. Discontinue use of dishwasher and utilize 3-compartment sink for sanitizing dishes.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at hand sink in poor repair. Hot water is not working at the hand sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored with food and single service items in bar area and on storage shelf.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved during inspection.
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01/07/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk salt and flour containers not labeled.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Dirty wiping cloths stored on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display
Observation: The food on display is not protected from contamination. Desserts on the buffet are uncovered and not protected by a sneeze guard.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. General's chicken containers with cooling chicken placed in walk-in with lids on containers and containers stacked on top of each other.
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. Lids removed from containers and containers placed on top shelf uncovered to cool.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: rice in the back is not holding at 135 F or above - white rice 123 F, brown rice 118 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Rice discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit is not holding food at 41 F or below. - top of unit chicken 45 F, shrimp 47 F, beef 46 F. Shrimp in prep refrigerator is 42 F. Lo mein noodles left out on counter are 48 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Lo mein noodles put in 2-door refrigerator during inspection. Adjust prep unit so food is maintained at 41 F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Provided procedure for time control. Will use for food bar items and for General's chicken, sweet and sour chicken and egg rolls.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles stored above food items and clean utensils.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper area during inspection.
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01/09/2012 | Routine | |
| No violation noted during this evaluation. | | | |
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