Note: Brown gravy containers were not available to hot holding monitoring of food product temperatures, at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( a filled open employee drink was observed on the line prep table, by the slicer).
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.
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02/29/2016 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( an open and filled employee drink was observed at the steamtable).
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( plastic bowls were observed stored in the dry bulk food products)
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use(wet wiping clothes were observed stored on surfaces on the cookline maketable unit, prep table and front service table) .
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( uncovered pans of sweet and sour chicken, battered shrimp product, shrimp toast and cooked chicken pieces were observed cooling by and before the opened rear exit door and directly beside the rear mop sink)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Portioned containers of brown gravy was observed hot holding at improper temperatures, at the steamtable.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease on the following nonfood-food contact surfaces: cookline hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( the rear exit door was observed open at the beginning of the inspection). Also spacing was observed at the bottom of the rear exit 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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing/cookline area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/17/2016 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food (torn clothing (top) was observed as a covering of prepared General Tso's chicken pieces, in the walk-in cooler). The operator removed re-covered the TCS food items with plastic wrap.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( a pan of raw shrimp was observed on the floor under a shelving unit, in the walk-in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw shrimp ( raw shrimp was observed thawing in a pan of standing water, at the warewashing sink).
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
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10/13/2015 | Routine | |
Do not prepare so much chicken at once, which may cause an elevation in food temperature.
Wash, rinse and sanitize sinks after raw product has been stored in the sink.
No violation noted during this evaluation. | 06/08/2015 | Routine | |
Do not store knives in the old bucket with holes. Store in clean, easily cleanable containers.
Do not use grocery bags for food storage.
Discussed hand washing procedures with person in charge.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper hand washing procedures observed. No soap was used during the hand washing process.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Foods in the front reach-in cooler are in need of being covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer had not been cleaned and sanitized from the previous day.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior the steam table, table adjacent to the fryers, as well as the fryers has 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
Observation: Three compartment sink was observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Hole observed in the wall by the back door. Seal these areas to prevent harborage areas for pest.
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: Wall in the dry storage area, and wall behind the steam table area mop sink noted in need of cleaning.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The men's rest-room is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/12/2015 | Routine | |
Inspect shell eggs upon delivery. Reject any broken/cracked eggs.
Floor in the walk-in cooler must be replaced in the near future.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs sitting out on the counter. Temperature of shell egg observed at 68 F.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen, walls in the back dry storage area and walls in the men's rest-room noted in need of cleaning.
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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10/20/2014 | Routine | |
New make table has been purchased since last routine inspection.
A few ants noted on the floor of the dining room. Have pest control service facility and clean floors thoroughly.
- Critical: Cooling* (corrected on site)
Observation: Spare ribs made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria. Spare ribs discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken and spare ribs cold holding at improper temperatures. During warmer months, make sure cooler is turned down enough to maintain food temperatures. Cooler was adjusted and cooler dropped six degrees.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at hand sink in the kitchen was measured at a temperature less than 100°F. Make sure hot water is turned up enough for hot water to reach 100 F at handsinks and 110 F at three compartment sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall above the hand sink in the kitchen and the wall behind hand sinks in the men's and women's rest-rooms noted in need of cleaning.
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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07/09/2014 | Routine | |
Cooler is now working properly.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture under the three compartment sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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04/03/2014 | Follow-up | |
Additional food temperature: shrimp - 35.
Repair technician for make table arrived during todays inspection. She explained that a new compressor is needed for the cooler.
Foods were being stored on the counter and on top of the unit upon arrival. The cooler,for the time being, nor the counter can be a place for storage of TCS foods.
Will return on/about April 03, 2014 to check on refrigerator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Jars of tea)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil, tofu, and a few items in the front reach-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture under the three compartment sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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03/24/2014 | Routine | |
Use only food grade items for food storage or for covering food. Do not use grocery/retail store bags.
No violation noted during this evaluation. | 11/19/2013 | Follow-up | |
If shelving is going to be repainted, do this at a time when food cannot be exposed.
New cutting board need for area by fryers/broiler.
Will return on/about November 19, 2013 to check on make table to ensure foods are being held at the proper temperature. Keep an eye on this unit. If temperature does not go down after adjustment has been made, cooler made to be serviced.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Jars of tea stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic & oil and foods in the top of the make table cold holding at improper temperatures. Recommended adjusting the make table to a setting from 35-38 F to ensure foods will maintain 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom shelf of prep table in the back, shelf under prep table holding slicer, and shelving in the walk-in cooler are rusted. Replace or repair so that equipment is smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: Green shelving was observed with a heavy accumulation of dust.
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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11/07/2013 | Routine | |
Other than during cooling foods in the refrigerator must be covered with food grade material.
Cooler of ice from home observed in the walk-in cooler, as well as a bag of ice purchased from food lion. Operator explained that bag of ice is for customers and cooler is for employees.
Drinks should be kept up from away for food and food contact surfaces.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the front reach-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Men's rest-room noted in need of cleaning.
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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07/29/2013 | Follow-up | |
Additional food temperatures: Garlic & oil - 54, Fried rice - 174, Shrimp - 34, Pork shoulder - 37.
Do not leave foods on the counter!!
Do not use wooden chopsticks for restaurant purposes.
Do not prepare large amounts of food at once.
Shelving in the make table should be repaired or replaced in the near future.
Will return on/about July 18, 2013 to check on items listed above.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Compliance with Food Law*
Observation: Ice prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the front reach-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Shirt observed being used to kept cutting board still, was in contact with raw chicken being chopped.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the front reach-in cooler cold holding at improper temperatures. Operator turned down cooler and was reading 36 F by the end of the inspection. Kitchen is extremely warm. To accomodate refrigeration temperatures, refrigeration should be set low enough so that foods can be kept at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Rest-rooms noted in need of cleaning.
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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07/08/2013 | Routine | |
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