Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees entered the establishment & went directly to job duties without adequate hand-washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately upon arrival & prior to performing work duties.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Miscellaneous Sources of Contamination
Observation: Seven cases of chicken & one case of pork was observed delivered to establishment & placed outside of the rear exterior door without employees on site.
Correction: Protect food from miscellaneous sources of contamination. All food deliveries must be inspected by staff prior to receiving.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp.
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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03/07/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place & posted. Health permit posted & visible.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three vat sink.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above non-raw foods in the walk-in cooler.
Correction: Store all raw foods below all others in order to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breaded chicken & egg rolls were cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of the cooking equipment & the two small wooden tables.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (front door open)
Correction: Protect the food establishment against the entry of insects and rodents by keeping the front door closed at all times.
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11/06/2015 | Routine | |
Operator provided service invoice from Lewis heating and air dated 7/9/15 for repairs for the small prep cooler.
No violation noted during this evaluation. | 07/17/2015 | Follow-up | |
All food form the small MUT was relocated and the maintenance call was made to check and repair unit.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Cooked was observed using open drinking containers stored in a manner that may contaminate 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.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop for both ice maker in the kitchen and bar was found with the handle touching the ice.Dispensing utensils improperly stored between uses.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: egg rolls, sweet and sour pork, dumplings cold holding at improper temperatures in the small make up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the container use to store fried chips is not an approved food contact surface container,.
Correction: Replace with approved food contact surface container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The small make up table is not supporting 41 F or below degree@EQUIPMENT@ was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/09/2015 | Routine | |
NOTES:
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Verified employee health policy, calibrated food stem thermometer, sanitizer concentrations, sanitizer test kit.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior meat processor 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.
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12/15/2014 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting boards & food contact srufaces of the meat slicer.
Correction: SANITIZED. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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08/26/2014 | Routine | |
Additional food temps: raw beef 39
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Floor of walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the flooring 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 flooring, replace it with flooring that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored on shelf under machanical dish machine with chemicals..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/19/2014 | Routine | |
- Critical: Cooling*
Observation: Wontons 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. Remove solid rack coverings in refrigeration that impede air flow.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: White rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the rear of the kitchen took several minutes at maximum flow to measure a minimum of 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Dressing Areas and Lockers - Designation
Observation: Employee clothing draped among non-perishable food racks
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- 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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12/12/2013 | Routine | |
Additional Food Temperatures:
Milk(CH)- 39, Raw Shell Eggs(CH)- 39.
NOTES:
* Verified employee health policy, calibrated food thermometers, sanitizer concentrations, and test kit.
* No violations observed during inspection.
No violation noted during this evaluation. | 07/10/2013 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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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03/04/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood 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.
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11/30/2010 | Routine | |
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