- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several individually wrapped cooked Peking Duck in the walk-in vault with no date marking.
Correction: Supply date marking on all ready to eat foods retained for 24 hours/more.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle on shelving at dishmachine station that had no labeling.
Correction: Label all toxic items.
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01/13/2016 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shelled eggs in the walk-in vault being stored adjacent to cabbage.
Correction: Store raw eggs separate from cooked foods/produce. Eggs moved.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed 3 spray bottles of liquid at the dishmachine station with no identification labeling.
Correction: Label all toxic items.
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09/09/2015 | Risk Factor | |
Permit issued
No violation noted during this evaluation. | 06/24/2015 | Follow-up | |
No critical violations noted.
- Thawing
Observation: Observed 2 plastic bags of ground pork being thawed at room temperature (rack near back door).
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
- Non-Food Contact Surfaces
Observation: Observed the walk-in shelving soiled/rusty.
Correction: Clean/scrape the shelving/repaint.
- Kitchenware and Tableware
Observation: Observed plastic utensils in the tray (kitchen) that are "nested".
Correction: Arrange utensils so that all the handles are going in the same direction.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a handwashing sign at each handsink used by foodservice personnel.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the flooring underneath and around the cook line equipment are soiled/oily. Observed the wall behind the 3 compartment sink is soiled.
Correction: Clean the flooring. Clean the wall.
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06/02/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle with clear liquid on shelving at dishmachine station (with no identification labeling - oven cleaner).
Correction: Label all toxic items.
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03/13/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the garlic/oil mixture on the cook line at 74 degrees
Correction: should be 41 degrees or below. (per manager it is placed on the line each morning).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed ready to eat foods in the walk-in vault with no date marking (cooked Peking duck, cooked wonton, cooked dumplings).
Correction: Supply date marking on ready to eat foods held for 24 hours or more.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine (nothing coming out of the tube).
Correction: Refrain from using the dishmachine until serviced. Set up and use the 3 compartment sink in the interim. Should register between 50-200 ppm of sanitizer. Serviceman phoned and came out and corrected.
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11/05/2014 | Risk Factor | |
Previously cited violation has been corrected. Foods and prep refrigerator at <41 degrees. Annual permit issued.
No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
78 foot candles light on prep line. 50+ ppm chlorine at dishmachine. Repairs made to grease trap. Current permit expires on 7/31/14. Call for follow up when refrigeration repairs completed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found foods in prep refrigerator at 55 degrees and above.
Correction: Though it is a hot day and hot in kitchen, refrigeration must be adjusted to maintain 41 degrees or below.
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07/14/2014 | Routine | |
All cook, hot hold and cold hold temps were satisfactory.
Good glove use observed.
50+ppm chlorine sanitizer at dishmachine.
General cleanliness good.
We discussed: drinking from open cup
No violation noted during this evaluation. | 03/20/2014 | Risk Factor | |
All hot hold, cook, and cold temperatures were satisfactory. Good glove use observed. 50+ ppm chlorine in dishmachine. No risk factor violations observed. Kitchen clean and well organized. We discussed use of "thank you" bags for food storage. Corrected.
No violation noted during this evaluation. | 10/22/2013 | Risk Factor | |
All previously cited violations (400, 1320, 3080) have been corrected. +60 foot candles light on prep line. Annual permit issued.
No violation noted during this evaluation. | 06/26/2013 | Follow-up | |
All cook, hot hold and cold hold temperatures were satisfactory. Good handwash practice observed and glove use. Employee health guide posted. 100 ppm chlorine at dishmachine. We discussed repairs to gasket, hinge on refrigerator doors to close tightly. Current permit expires 7/31. Call for follow up when corrected.
- Critical: Food - Preventing Contamination When Tasting* (corrected on site)
Observation: Observed cook taste from large ladle, rinse, and continue to use in food.
Correction: Use separate utensil to taste, then wash, rinse, sanitize utensil.
- Temperature Measuring Devices
Observation: Found inaccurate/broken thermometer in refrigeration unit.
Correction: Provide accurate and accessible thermometer in every refrigeration unit.
- Lighting, Intensity
Observation: Found 26-76 foot candles light along cook line.
Correction: Replace tubes to provide 50+ foot candles everywhere on cook line.
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05/16/2013 | Routine | |
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