- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered fried tofu observed in the Victory Reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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02/04/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility, especially under and behind equipment and at floor/wall junctures, have an accumulation of grime.
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.
- Mops - Drying Mops (corrected on site)
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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08/03/2015 | Routine | |
| No violation noted during this evaluation. | 05/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/23/2015 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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11/17/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to True food prep reach in refrigerator #2 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door Track of glass door reach in refrigerator.
- Door gaskets of the Victory reach in refrigerator and reach in freezer.
- Light shield of light fixture in dishwashing area.
- Shelf next to automatic dishwasher.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the kitchen: hard to reach places under and behind equipment and at floor wall junctures, have an accumulation of grime and debris.
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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07/22/2014 | Routine | |
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/29/2014 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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01/30/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped chicken observed in the low boy reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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10/01/2013 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the shelf holding cooking sauces in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth, cloths used to line shelf..
Correction: Remove the cloths. 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: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Table under the grill
- Side of wok stove
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the kitchen in hard to reach places: under and behind equipment and at floor/wall junctures, wall at hand washing sink and ceiling above grill, have an accumulation of grime and /or debris.
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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07/01/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands: handwash station used to drain food..
Correction: The handwash facility identified above is to be used for washing hands only
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02/25/2013 | Risk Factor | |
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