The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
Note: Time-in-lieu of Temperature was again discussed and information/charts and documents were again issued.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( a can was observed stored in the dry bulk rice container)
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* (corrected on site)
Observation: Prepared General Tso's chicken were cold holding at improper temperatures, by the front service deep fryers. ( the TCS food product was held < 4 hours and rapidly cooled)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walls and condenser fan covers in the walk-in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items ( a large bottle of "Awesome" cleaner was observed stored on the side drainboard, adjacent to the sanitizing sink where prepped raw chicken is being stored).
Correction: Containers of chemicals/cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/08/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: Time-in-lieu of temperature documents and charts were issued and discussed at this time.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: General Tso's chicken, being held at room temperature by the deep fryers, wontons and egg rolls were cold holding at improper temperatures. The operator rapidly cooled the TCS food products
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less ( a flat of cracked and intact raw shelled eggs were observed being held at room temperature, on a small shelf on the cookline).
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters were observed with gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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10/05/2015 | Routine | |
Do not store containers of foods on top of other containers in the top of the make table cooler. Food will not hold at the proper temperature.
No violation noted during this evaluation. | 06/01/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noodles and egg rolls that had been sitting on the counter were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Grease build-up noted on the vents.
Correction: Maintain hood system vent filters in a clean condition.
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02/04/2015 | Routine | |
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