- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken in the prep unit and yok walk-in 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.
- 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.
Correction: Provide Chlorine at proper concentration of 50-100PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/09/2016 | Routine | |
Recommended for renewal of health department permit. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Nonfood Contact Surfaces
Observation: Ice build-up in Natonal freezer.
Correction: Dephrost National freezer unit..
- Equipment - Good Repair and Proper Adjustment
Observation: Water leak observed in walk-in closet..
Correction: Repair leak 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.
- Non-Food Contact Surfaces
Observation: Hoodfilters had 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.
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12/02/2015 | Routine | |
| No violation noted during this evaluation. | 07/28/2015 | Routine | |
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed under screen door. Need to add door sweep.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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04/15/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind triple sink observed peeling and hole in wall observed under the TV, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/31/2014 | Routine | |
Recommended for permit renewal. Permit issued.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Need to install door sweep to back screen door.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: Wall near handsink is not maintained in good repair. Hole in wall that needs to be covered or repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/17/2014 | Routine | |
No violations observed. Facility very well organized.
No violation noted during this evaluation. | 06/12/2014 | Routine | |
New Food Code changes given and new Form 1-B issued. Facility well organized.
- 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. Beef stored over shrimp in prep unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: One hood filter was repaired improperly and therefore observed in a state of disrepair and damaged.
Correction: Repair the hood filter 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 hood filter, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The white cutting board was observed 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.
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01/23/2014 | Routine | |
Facility well maintained. Recommended for permit renewal. Permit issued.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (metal cans) were observed reused for the storage of various items.
Correction: Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
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10/22/2013 | Routine | |
PIC purchased new microwave to replace current. Going to install this weekend.
- Equipment - Good Repair and Proper Adjustment
Observation: Middle wok was observed in a state of disrepair and damaged. Broken handle on wok.
Correction: Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drain line of wok cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Mr. Wong corrected to 100ppm.
Correction: Provide bleach at proper concentration of 100-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door not flush with the ground, about 1 inch of space observed.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead insects was found on the premises. Abilene Pest Co treats monthly. Last visit 5/31/13.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/18/2013 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Container of cooked sausage nesting on top of rice in rice hot holding unit.
Correction: Protect food from miscellaneous sources of contamination.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical (bleach) sanitizer was too weak.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the sugar and salt containers were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of sugar and salt containers 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.
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03/19/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Replace the chlorine sanitizer in the wiping cloth bucket at a frequency that ensures the chlorine concentration remains at 50 ppm.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a hand sink for the disposal of paper towels at the kitchen hand sink.
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12/19/2012 | Routine | |
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