Oct 25, 2012 (Follow-up)

Sep 25, 2012 (Follow-up)

Sep 18, 2012 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)handwash sinkin the kitchen blocked
• Food-contact surfaces: cleaned & sanitized
  clean and sanitize can-opener(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces
• Proper date marking & disposition
  date and label all cooked foods inside of the reachin refrigerators(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)remove flystrip from food prep area
• In-use utensils: properly stored
  Provide scoops for condiment bins(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sides of deep fat fryers and grills contain grease/food debris
• Garbage & refuse properly disposed, facilities maintained
  Container of grease sitting outside uncovered next to grease conatiner(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean ground area around and under the dumpster(s).
• Physical facilities: installed, maintained, & clean
  remove boxes and old equipment from the outside back area of the establishment Old or unused equipment stored outside the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  floors under and around all equipment inside of the kitchen contain grease and food debris/walls inside of the restroom and in the kitchen need to be cleaned and repaired(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 23, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Hands clean and properly washed
  Employees were not washing their hands.(hands washed) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sinks. (Corrected On Site)
• Time as a public health control: procedures & records
  Cooked rice was stored in a large continaer held as TCS.(rice broken down into smaller containers and placed inside a reach in refrigerator) (Corrected On Site)
• Personal cleanliness
  Employee was wearing a sleeveless shirt while cooking.(shirt with sleeves worn) (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic containers were used to scoop sugar, flour.(scoops used) (Corrected On Site)