All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 01/06/2016 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food/spice containers located at the cookline.
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.
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06/18/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Employee had a open drink container stored directly beside an area where she was preparing food.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled spice containers locate on grill. Squeeze bottle that contained spices or liquid foods were observed not labeled with English language.
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. Ensure that containers are labeled in English.
- Critical: Cooling*
Observation: Curry cooked on 2/23/15, found in the single door cooler at 45*F-46*F noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Foods were discarded at the discretion of the operator.
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02/24/2015 | Routine | |
Recommend using single use paper towels to wipe edges of plates instead of using soiled wiping clothes. EHS observed one of the employees on the cook line using a soiled wiping cloth to wipe down a plate that was prepared for a customer. No violations were found during this inpsection.
No violation noted during this evaluation. | 11/18/2014 | Risk Factor | |
All temperatures were taken internally. Employee changed the water that the tofu was stored in and used warm water EHS measured the temperature of the tofu at 63*F. Recommended that cold water be used to ensure that the tofu maintains the proper temperature of 41*F.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided an employee health policy and poster for the employees review.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the single door refrigerator adjacent to the cookline was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Three compartment sink observed not sealed to the wall..
Correction: Seal to the wall to prevent sippage of moisture and water.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
1) Dishware storage shelving rusty.
2) Gaskets torn on make table door.
3) Glass triple door gaskets torn.
Correction: Repair
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen adjacent to the cook line 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 stool and cooler preventing its use.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead and trapped roaches was found in the control device behind the triple glass door refrigerator.
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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Home use pesticides found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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07/29/2014 | Routine | |
All temperatures were taken internally. Chicken and beef in the single door reach-in was prepared this morning at or around 10 -10:30. At the time of the inspection the operator was still with in parameters of the cooling process. Operator relocated chicken and beef to teh freezer to get a faster cool down temperature.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Discontinue chewing gum in the kitchen,.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped beans sprouts were observed beside the service window positioned on a chair
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use located at the service window.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the back door is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: The temperature measuring device in the following equipment was not properly located in the warmest part of the unit:
1. Cook line make table.
2. Single door reach-in adjacent to the ice maker.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Mop sink
2. Dish sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The clean dish shelving was observed in a condition that prevents necessary maintenance and easy cleaning ( rusty).
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen 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 items preventing its use.
- Physical Facilities in Good Repair
Observation: The following areas were in poor repair:
1. Ceiling tiles damaged located at the cookline. Installation was exposed.
2. Floor tiles at dishwasher.
3. Floor tiles at cookline sink.
Correction: Repair.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of pre wash for silverware does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of pre wash chemical that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness. Employee wrote the name of the contents on the bottle.
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04/22/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> the vent filters cookline
>> interior fryer cabinetry is dirty
>> drip trays cookline are dirty
>> sides of the cookline are dirty /. right side of fryer is dirty
>> shelving under the register is dirty
>> cabinetry lower surface under handsink is dirty
Correction: Clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation:
Observation (REPEAT): The following physical structures are not in good repair:
>>Small holes in wall above warewashing machine
>> floor tiles under the dish machine are missing
>> wall board chipped corner right of the prep refrigeration unit
>> wall board chipped behind steamer between microwave oven and counter top freezer
>> small section base molding missing left of cookline ( under fire extinguisher )
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/25/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food
Observation: Dry goods containers with spices and seasonings under the clean drainboard of the 3 compartment sink are 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.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: Thermometer not present at the door of the drink display refrigeration unit at the wait line
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.
- Non-Food Contact Surfaces
Observation: the following non food contact surfaces are in need of cleaning:
>> the vent filters cookline
>> the shelving ( in the fish sauce area ) under the mesh mat is dirty
>> interior fryer cabinetry is dirty
>> drip trays cookline are dirty
>> sides of the cookline are dirty /. right side of fryer is dirty
>> shelving under the register is dirty
>> cabinetry lower surface under handsink is dirty
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: << small holes in walls at the dish machine - handsink - mop sink line
>> floor tiles under the dish machine are missing / buckling up
>> wall board chipped corner right of the prep refrigeration unit
>> wall board chipped behind steamer between microwave oven and counter top freezer
>> small section base molding missing left of cookline ( under fire extinguisher )
>> carpet torn in the dining room at area of register
>> ceiling panel not in place ladies restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the following surfaces are in need of cleaning:
>> ceiling fan paddles in dining room
>> air return and ceiling fans in the dining room and at wait line
>> wall around fire extinguisher
>>wall and ceiling over single door prep ref,
>> floor and wall under 3 compartment sink
>> air return ladies restroom
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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11/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the drink display refrigerator was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the double door reach on refrigerator is torn.
Correction: Repair/replace gasket
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> the vent filters cookline
>> interior fryer cabinetry is dirty
>> drip trays cookline are dirty
>> sides of the cookline are dirty /. right side of fryer is dirty
>> shelving under the register is dirty
>> cabinetry lower surface under handsink is dirty
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not in good repair:
>>Small holes in wall above warewashing machine
>> floor tiles under the dish machine are missing
>> wall board chipped corner right of the prep refrigeration unit
>> wall board chipped behind steamer between microwave oven and counter top freezer
>> small section base molding missing left of cookline ( under fire extinguisher )
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities
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08/13/2012 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the drink display refrigerator was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the double door reach on refrigerator is torn..
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Several spatulas and spoons stored for use are missing end caps.
Correction: Discard, replace or repair the items.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> the vent filters cookline
>> interior fryer cabinetry is dirty
>> drip trays cookline are dirty
>> sides of the cookline are dirty /. right side of fryer is dirty
>> shelving under the register is dirty
>> cabinetry lower surface under handsink is dirty
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not in good repair:
>>Small holes in wall above warewashing machine
>> floor tiles under the dish machine are missing
>> wall board chipped corner right of the prep refrigeration unit
>> wall board chipped behind steamer between microwave oven and counter top freezer
>> small section base molding missing left of cookline ( under fire extinguisher )
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>> ceiling fan paddles in dining room
>> wall around fire extinguisher
>>wall and ceiling over single door prep ref,
>> floor and wall under 3 compartment sink
Correction: Clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/01/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: >> personal beverages on / over food and clean equipment locations
>> eating in the food service area / table
Correction: >> personal beverages are to be in non breakable covered containers and stored only on lower levels
>> eating can only be in the dining room or standing over the handsink - dirty dish line left of the 3 compartment sink or in the office area
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: plastic containers of raw proteins stored over produce in 3 door upright ref ,
Correction: with the potential that the plastic may be cracked and leak containers of raw protein must be stored only on the lower level
( must be lower than produce )
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers with spices and seasonings under the clean drainboard of the 3 compartment sink are not labeled ( salt - sugar ? )
Correction: label dry good containers
- 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.
- Wood, Use Limitation
Observation: presence of wood spoon
Correction: wood spoons are not approved unless made of hardwood ( which this one is not )
- Temperature Measuring Devices
Observation: thermometer not present at the door of the drink display refrigeration unit at the wait line
Correction: provide thermometer accurate to 2 degrees by the door of any refrigeration unit with a potentially hazardous food
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> counter top KENMORE freezer has ice buildup
>> gaskets prep ( double door ) refrigeration unit split
>> left drip tray at the wok line is rusted ./ corroded through
Correction: >> thaw the KENMORE freezer
>> replace split gaskets prep ref,
>> replace rusted/ corroded through drip tray
- Equipment and Utensils - Good Repair and Calibration
Observation: >> end caps / stoppers missing at spoons / spatulas in storage clean equipment shelving
Correction: seal hollow handle with wood stopper or remove the utensils from the premisis
- Single-Service and Single-Use Articles, Use Limitation
Observation: foil containers cleaned for reuse
Correction: foil containers may not be cleaned for reuse . They are single use only items
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the vent filters cookline
>> the shelving ( in the fish sauce area ) under the mesh mat is dirty
>> interior fryer cabinetry is dirty
>> drip trays cookline are dirty
>> sides of the cookline are dirty /. right side of fryer is dirty
>> shelving under the register is dirty
>> cabinetry lower surface under handsink is dirty
Correction: clean clean clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cleaned equipment on rack between office and handsink - mop sink are not stored correctly
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: foil containers ( unused ) on shelving over chest freezer are not stored correctly
Correction: store with food contact side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: rinsing of dirty dishes in the handsink -mop sink
Correction: it is not approved to clean/ rinse or scour equipment at the handsink - mop sink . If a basin is required consider adding basin between dish machine and handsink - mop sink
- Light Bulbs Protective Shielding (repeated violation)
Observation: drink upright display refrigeration unit light tube is not shielded
>> light fixture over handsink - mop sink / dish machine is not shielded
Correction: >> shield the light tubes
- Physical Facilities in Good Repair (repeated violation)
Observation: << small holes in walls at the dish machine - handsink - mop sink line
>> floor tiles under the dish machine are missing / buckling up
>> wall board chipped corner right of the prep refrigeration unit
>> wall board chipped behind steamer between microwave oven and counter top freezer
>> small section base molding missing left of cookline ( under fire extinguisher )
>> carpet torn in the dining room at area of register
>> ceiling panel not in place ladies restroom
Correction: >> seal small holes in wall at dish machine line
>> replace missing floor tile under dish machine and secure or replace loose tiles
>> paint wall board surface ( with washable paint ) where chipped / damaged right of the prep refrigeation unit ( double door ) and at rice steamer
>> restore small section of base molding or install base tile wall left of cookline under fire extinguisher
>> if carpet condition worsens it will need to be replaced
>> secure ceiling tile ladies restroom
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> ceiling fan paddles in dining room
>> air return and ceiling fans in the dining room and at wait line
>> wall around fire extinguisher
>>wall and ceiling over single door prep ref,
>> floor and wall under 3 compartment sink
>> air return ladies restroom
Correction: clean
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10/26/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands after doing dishes and changing gloves and changing tasks.
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, when changing gloves, 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Several open personal beverage cups stored on top prep table and on shelf with dishes/food.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The wall seal on the utility/handsink in back kitchen is damaged/stained.
Correction: Reseal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in need of repair
Correction:
-lower shelf of hand sink cabinet in kitchen is stained
-gasket on large make table is torn
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-racks above microwave in cooking area
-fire suppression system beside vent hood
-top and side of fryer
-side and splash shield of stove
Correction: Clean
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plastic food containers and utensils washed and then put on shelf
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need or repair:
-floor tile damaged by chest freezer in back of kitchen
-ceiling tiles stained in cooking area
-wall damaged above chest freezer in back kitchen area
-wall damaged and has several holes above utility sink in back kitchen area
-ceiling tile and vent loose in women's restroom
Correction: Repair/Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-wall below 3 compartment sink
-walls in cook area to left of vent hood
-vent in women's restroom ceiling
Correction: Clean
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02/11/2011 | Routine | |
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