Hot water heater was replaced
No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at cooking area was measured at a temperature less than 100°F.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cooking area was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/01/2016 | Routine | |
Has test strip, thermometer and gloves. Kitchen looks good. All raw animal food is stored in a manner that will prevent cross contamination.
- Outer Openings - Protected
Observation: back door has large cracks and the screen is damaged and will allow pests and insects inside the facility.
Correction: Ensure that the screen door is tight fitting to prevent the entry of pests and insects into the facility.
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08/26/2015 | Routine | |
Kitchen looks good, walk in refrigerator has raw animal food stored to prevent contamination. Has test strips, and thermometer.
No violation noted during this evaluation. | 03/24/2015 | Routine | |
Walk in Refrigerator is at a good temperature. All foods stored properly to prevent contamination of ready to eat food from raw animal foods.
No issues noted during the inspection.
No food being cooked at the time of the inspection.
Kitchen is neat and organized.
Sanitizer is between 50 to 100 parts per million. This is a good strength of the sanitizer solution.
No violation noted during this evaluation. | 11/17/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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07/28/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/30/2013 | Routine | |
All items were corrected from Dec 3, 2012 inspection.
No violation noted during this evaluation. | 12/10/2012 | Follow-up | |
Kelly will provide PIC with Duties of the Person in Charge translated in Chinese for reference.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to answer general questions concerning the operation and explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw Shell Eggs were stored in such a manner that may cause cross contamination. Eggs were stored in the Walkin cooler above ginger root, raw vegetables, shrimp and beef.
Correction: Store Raw Shell Eggs on the bottom rack to prevent contamination of other food items.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored in container of 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use, not stored in sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for cleaning utensils and purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach Sanitizer was found to be at higher concentration than allowed (greater than 200 ppm).
Correction: Utilize only bleach sanitizers at 50-100 ppm.
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12/03/2012 | Routine | |
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