Keep food of the floor (after getting a delivery put food away and keep food off the floor in the walk-in coolers). Don't fill bowls/bins so full when cooling food, spread the food out so that it can cool easily.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees handling money and working the cash register fail to wash hands before going back to work to prepare and cook food.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed egg and bean sprouts both sitting out at room temperature.
Correction: Discarded bean sprouts and moved eggs to refrigerator. Do not let food sit out at room temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed several dishes and knives still soiled.
Correction: Make sure all dishes and utensils are cleaned thoroughly and properly sanitized (bleach water).
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11/09/2015 | Risk Factor | |
Permit Issued. Keep the lid of prep unit closed as much as possible.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Several ceiling tiles need to be replaced, and several ceiling tiles are not smooth and easily cleanable.
Correction: Replace and broken or damaged ceiling tiles and any ceiling tiles that are not smooth and easily cleanable.
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05/29/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the prep unit over 41 degrees, sprouts and eggs out at room temperature.
Correction: Turn down temperature on prep unit and keep lid closed as much as possible. Put eggs into refrigerator. Discard sprouts.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Several ceiling tiles need to be replaced, and several ceiling tiles are not smooth and easily cleanable.
Correction: Replace and broken or damaged ceiling tiles and any ceiling tiles that are not smooth and easily cleanable.
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05/21/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Utensils stored in standing water at room temperature.
Correction: If utensils are stored in water, the water must be running or at least 135 degrees.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed food that had been delivered on the floor in the kitchen and on the floor in the walk-in freezer..
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Observed beef sitting out thawing, not under refrigeration or running water.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food on the prep unit over 41 degrees, sprouts and eggs out at room temperature.
Correction: Turn down temperature on prep unit and keep lid closed as much as possible. Put eggs into refrigerator. Discard sprouts.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer and can opener soiled.
Correction: Make sure to clean equipment after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed build up of food debris inside and on the doors of the refrigerators, on the prep tables, and on the outsides of the rice cookers and rice warmers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed faucet at the 3 compartment sink dripping and the hand sink is slow to drain.
Correction: Have the leak repaired and fix the slow draining problem at the hand sink.
- Floors, Walls, and Ceilings - Cleanability
Observation: Several ceiling tiles need to be replaced, and several ceiling tiles are not smooth and easily cleanable.
Correction: Replace and broken or damaged ceiling tiles and any ceiling tiles that are not smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Observed tiles in the kitchen and in the walk-in refrigerator that need to be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. replace broken tiles in the walk-in and start replacing the broken tiles in the kitchen (The kitchen floor will need to be fixed over time).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris and build-up of grease under several pieces of equipment, on the pipes, and walls in the facility.
Correction: Clean facility thoroughly and regularly to prevent build-up of food debris and to prevent potential pest problems.
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04/28/2015 | Routine | |
Prep unit and walk-in are both working fine. Food temperatures good.
No violation noted during this evaluation. | 11/24/2014 | Follow-up | |
Monitor temperature in walk-in and in make table, both a a little bit warm. Try turning down the temperature to make them cooler if not get them serviced. Scoops used for bulk ingredients are required to have handles that stay out of the product (Handles out of the product).
- Critical: Cooling* (corrected on site)
Observation: Soup from the night before was > 41 degrees.
Correction: Discard soup.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Raw Chicken and beef at 43, 44 degrees in make table and walk-in.
Correction: Adjust refrigeration units so that they maintain foods below 41 degrees. Monitor both units and try and keep the lid of the make table closed as much as possible.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Observed hand sink inaccessible and with utensils in it.
Correction: Hand sink is for hand washing only and must be accessible at all times. Move equipment from blocking hand sink and remove utensils in the sink.
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11/14/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large working pans of raw chicken on back table at 67F.
Correction: Work in smaller batches or return to cooler when not able to work with the product to maintain temperature.
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07/21/2014 | Risk Factor | |
All cold, hot and cook temperatures were satisfactory. We discussed - large quantity of chicken out in prep. Repair opening under rear door. Annual permit issued.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Found handsink blocked by table, pot.
Correction: Keep accessible at all times.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Found no soap at handsink.
Correction: Provide soap at all times.
- Lighting, Intensity
Observation: Found light fixtures dark, 6-7 foot candles.
Correction: Replace all light tubes to increase light in cook/prep areas.
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04/07/2014 | Routine | |
Manager was aware of the complaint. Explained to always wash hands when preparing food. No gloves needed for this operation. Tongs are used with raw meats.
No violation noted during this evaluation. | 03/20/2014 | Complaint | |
Note: Put delivered TCS food in refrigerator upon arrival until ready to prep to maintain temperature.
Good handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41F: pork 52F, pork 45F, chicken 46F in prep top.
Correction: Use deep pans, keep lids down to maintain at <41F.
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09/16/2013 | Risk Factor | |
Note: use a scoop with a handle for rice (not plastic tub). Spread General Tso in pan to cool. Good facility sanitation. Discussed 3 part sink set up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: raw shrimp on work table 57 degrees
Correction: pork in prep table 45, 46 degrees.
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06/19/2013 | Risk Factor | |
Good facility sanitation. Recommend using time for General Tso chicken (made every 2 hours). Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk containers not labeled.
Correction: Label bulk food bins.
- Utensils - In-Use - Between-Use Storage
Observation: Scoops and utensils in standing water.
Correction: Store dry, in food, or water at 135 degrees or more.
- Thawing
Observation: Observed meat and shrimp in water thawing at room temperature.
Correction: Thaw in refrigerator or under running water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil mixture at 57 degrees.
Correction: Maintain at 41 degrees or less.
- Temperature Measuring Devices
Observation: No thermometer in prep unit.
Correction: Provide thermometers in all refrigerators.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cut plastic jug used to scoop rice.
Correction: Do not reuse plastic jugs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed employee wash and rinse pan but fail to sanitize.
Correction: All wares must be sanitized after washing (not just plates/utensils).
- Lighting, Intensity
Observation: Some overhead lights out.
Correction: Replace or repair lights.
- Physical Facilities in Good Repair
Observation: Some stained ceiling tiles.
Correction: Replace stained tiles.
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03/15/2013 | Routine | |
Better cooling. Bleach available.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drink from can and bottle then fail to wash hands before returning to work.
Correction: Employees must wash hands after drinking, smoking, eating before working (unless drink has a lid and straw).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed some food in prep top (pork 46 degrees) above 41 degrees.
Correction: Keep lid down when not busy to help maintain temperature.
- Hand Drying Provision (corrected on site)
Observation: No towels at handsink.
Correction: Provide towels.
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12/07/2012 | Risk Factor | |
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