Issued Health Permit
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
Correction: Remove aluminum foil- surface must be easily cleanable, durable and nonporous
- Equipment - Good Repair and Proper Adjustment
Observation: Accumulation of ice observed on interior surface of the refrigerator
Correction: Defrost and maintain unit
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease on the wall surface at the hood system
Correction: Clean wall surface
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Accumulation of grease on hood filters/hood system
Correction: Clean hood filters/hood system
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11/06/2015 | Routine | |
permit issued
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: work tables and shelves also clean the area around the wok.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Clean the floors under and behind equipment, also clean the wall behind hot holding area noted in need of cleaning.
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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11/24/2014 | Routine | |
| No violation noted during this evaluation. | 05/05/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/15/2014 | Risk Factor | |
permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef over cooked rice.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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:
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean the floor and wall behind cook area.
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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10/01/2013 | Routine | |
Standardization Training with district standardization officer (DB & CCP)
No violation noted during this evaluation. | 06/02/2013 | Training | |
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