Clean walk in floor. Clean light shields near cookline. Increase water temperature for rice scoop to 135 F. Fried tofu and potatoes were being cooled. Do not cover during the cooling process.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, tofu in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/29/2016 | Risk Factor | |
Repeat facility violations have been corrected. A new walk in floor has been installed. Exchange cardboard/foil on rolling cart with a cleanable alternative such as a tray or plexiglass. Permit issued.
No violation noted during this evaluation. | 10/19/2015 | Follow-up | |
Several cleaning issues are still unresolved. These to be done prior to a permit issuance. New tiles behind handsink are loose. Secure to wall. Call me for a follow up.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the foil, cardboard, bare wood, paneling, dirty linen and plastic is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove foil and cardboard throughout kitchen. Wood panel on top of floor burner to be painted. Cabinet to handsink to be painted so it is cleanable. Plastic lining cart to be removed. Remove cardboard under table leg. Cart stored beside handsink under dishtable to be cleaned up, remove old foil.
- 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: interior of freezer by back door, interior of chest freezers(ice build up), top of dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Two lights under hood are not working.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Several areas of kitchen found dirty: lower back wall of cookline, pvc pipe under cookline, tile floor under cookline, floor under tall oven, light switch to storeroom and walk in, walk in floor and floor beside Frigidaire freezer by back door.
Correction: Clean these areas thoroughly.
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10/13/2015 | Follow-up | |
Protect aluminum pan, turn upside down. Remove unnecessary items from kitchen such as large tables, charcoal and old burner stove found to the right of the cookline. Ceiling needs to be thoroughly cleaned. If panels cannot be cleaned or if they are in poor condition, change. Ceiling panels are to be washable. A reinspection is necessary to issue permit which expires 10/31/15. Call me when the remainder of the violations have been corrected. Please have these corrections done prior to Oct 21, 2015.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in storeroom.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked tofu and fresh tofu, rice in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the foil, cardboard, bare wood, paneling, dirty linen and plastic is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove foil and cardboard throughout kitchen. Wood panel on top of floor burner to be removed. Cabinet to handsink to be painted so it is cleanable. Plastic lining cart to be removed. Remove dirty linen under tray holding bowls and plates. Remove cardboard under table leg. Cart stored beside handsink under dishtable to be cleaned up, remove old foil.
- 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: interior of freezer by back door, toaster tray, interior of chest freezers(ice build up), exterior of dry good bins, underside of dish table, top of dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The dishmachine was not dispensing sanitizer. Sanitizer bucket was empty.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Do not use machine until chemical is delivered and 50 ppm is achieved. I recommend replacing chlorine feed lines. (new chemical delivered-dishwasher was primed)
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Spray hose is broken.
Correction: Repair.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Two lights under hood are not working.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: The following items were found in poor repair: ceiling panels are peeling, wall tile behine handsink is missing, hole in wall behind/below 3-c sink, a portion of stainless steel wall behind cookline is missing, rust on walk in door(interior).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Several areas of kitchen found dirty: ceiling panels (consider painting a light color), light shields, wall tile edge, make up air vents, lower back wall of cookline, pvc pipe under cookline, tile floor under cookline, floor by fryer, floor under tall oven, light switch to storeroom and walk in, walk in floor, door knob to restroom and floor beside Frigidaire freezer by back door.
Correction: Clean these areas thoroughly.
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09/08/2015 | Routine | |
Water temperature in walk in was 41.6 F. Continue to keep a log on unit during the hot summer. This will alert you to any changes in unit so that you can intervene quickly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fried tofu in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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06/26/2015 | Follow-up | |
Review of data from log tag placed in unit on 6/15. It appears walk in does not hold at 41F during business hours. Between 11 PM and 11 AM, unit decreases in temperature but once work starts in kitchen the walk in does not recover. Unit to be checked. Manager to monitor temperature inside walk in. It is still very hot in kitchen. Use fans to force hot air outside. Foods to remain at 41F or below. 1/2 & 1/2 41.8 F, chicken 42.3 F, raw beef 42 F. Manager to have workers stay out of walk in as much as possible. Place a container of water inside walk in for easy monitoring. Keep a log on temperature of unit until you are ensured unit is operating properly.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. This open drink was found at the bar area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: It appears there are elevated temperatures within the walk in. (soup 47 F, young corn 45.8)
Correction: A data log tag was placed into unit. PIC stated unit was serviced yesterday. PIC to monitor temperature today. If temperatures do not decrease, call service tech. 41 F is required.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fried tofu in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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06/19/2015 | Follow-up | |
Kitchen is not air conditioned. This is extremely hard on your refrigeration units. Try to stay out of walk in as much as possible. I will return to run the data from the log tag placed in walk in later this week but if necessary call a technician if you notice the temperatures do not improve (41 F or lower is required). Chicken was parcooked and then placed into make table. It was found at 104 F. This is a poor practice. Make tables do not cool foods efficiently. Cool food prior to placing into make table. Cook removed and spread out on flat dish and placed inside freezer. Once it decreases to 41 F you may then place into your make table. Other observations: do not place a drink container inside the ice machine, repair broken spray hose attachment, clean inside freezer, do not cover foods with cloth towels. No metal stemmed thermometer on premises. A worker left and returned with one. This is needed to monitor your temperatures in your units.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. This open drink was found at the bar area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: It appears there are elevated temperatures within the walk in. (soup 47 F, young corn 45.8)
Correction: A data log tag was placed into unit. PIC stated unit was serviced yesterday. PIC to monitor temperature today. If temperatures do not decrease, call service tech. 41 F is required.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) fried tofu in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several rice bowls were found soiled.
Correction: These were placed in the dish area.
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06/15/2015 | Risk Factor | |
Hood filters look good. One large fluorescent light fixture is not working in kitchen. Try to keep water for scoops at 135 F. Label salt/sugar in storeroom.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. PIC relocated raw chicken in walk in to an area below shrimp.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts found at 57 F. Used breading found on cart. Sift or discard.
Correction: Ice was added after I arrived. Workers know to keep cold. They must do this all the time not when I arrive. Breading to be sifted at least every 4 hours. Breading was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date found on open tofu.
Correction: Date upon opening. Remember to date all cooked ready to eat potentially hazardous foods held for 24 hours or longer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine was not dispensing sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. A full bucket of saniitizer was hooked up and worker was shown how to prime the sanitizer.
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02/02/2015 | Risk Factor | |
Datemark tofu container when opened. Garbage bags removed from spice cart. A lot of cleaning has been done. A lot of items have been removed from kitchen. Continue to clean kitchen daily. Hood system was professionally cleaned. Clean hood filters weekly. These are to be maintained. Don't forget to keep fryer cabinet cleaned. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored above vegetables in walk in.
Correction: PIC corrected. Store eggs on lower shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts found at 49 F.
Correction: Maintain 41 F or below. When using ice ensure ice level is equal to food level. Corrected.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood shelves inside walk in.
Correction: Seal for cleanability.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surfaces of the plates contain cracks and chips that can not be easily cleaned.
Correction: Replace the plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Spray hose is non functioning.
Correction: Repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in storeroom is not shielded, coated, or otherwise shatter-resistant. You have open food in storerooom.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in floor is dirty.
Correction: Clean under mats.
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10/22/2014 | Follow-up | |
Remove soiled towels under cutting boards. Remove all old foil in kitchen. This cannot be used if you do not change it daily. You have a lot of work to do in order to get your permit renewed. Your permit expires 10/31/14. All workers to know when to call in sick. Information left with PIC. Call me for reinspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ducks. Found in standing water.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts found at 64 F. Chicken found at 65 F. Peanut sauce found at 64 F
Correction: These foods to remain at 41 F at all times. Do not place on counter for use during lunch unless you place on ice to maintain 41 F. Ice was added to sprouts. Others placed in refrigerator.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood, bricks, paneling and trash bags are being used in the kitchen for different things such as propping up equipment or covering equipment. None of these items are smooth and cleanable.
Correction: Find an acceptable alternative. Wood to be sealed. Bricks to be cleaned and sealed if possible. Most of your items are terribly greasy and dirty making that difficult to seal at this point. Remoe all such items from kitchen.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of the serving spoons and plates contain cracks and chips that can not be easily cleaned.
Correction: Replace the spoons and plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Faucet at 3-c sink does not reach two of the compartments.
Correction: Install a longer faucet so it reaches all 3 sinks.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. This to be corrected immediately.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the 2 door unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food. Grocery bags used and trash bags used.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting boards were heavily soiled.
Correction: Clean and sanitize throughout the day.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items found dirty: freezer interiors (also defrosting is needed), exterior of dry good bins, walk in shelves, pipes under 3-c sink, exterior of fryers, under steam well, stove tops, toaster crumb trays, side of 2-door make table and counter, utensil baskets, fryer cabinet, top of dishmachine
Correction:
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans and some utensils. No sanitizer available for use at the 3-c sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Send someone to get chlorine as soon as possible.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. DO NOT DISPOSE OF MOP WATER IN 3-C SINK NOR OUTSIDE.
- Plumbing System Maintained in Good Repair
Observation: There appears to be a leak from handsink in kitchen. Spray sink faucet is broken.
Correction: Repair.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the kitchen restroom stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulb in storeroom is not shielded, coated, or otherwise shatter-resistant. You have open food in storerooom.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at both of the hand washing lavatoies in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units. Back corners to be visible without the use of a flashlight.
- Physical Facilities in Good Repair
Observation: Hole in floor under dishmachine.
Correction: Cover with existing metal plate.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceilings throughout kitchen are dirty and greasy. Door to walk in is dirty. Floor under and around fryer is greasy. Fan grill in restroom is dusty. Light switch in employee restroom is dirty. Wall behind tall oven.
Correction: Surfaces to be cleaned. REmove build up. You have a lot of work to do.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood filters and entire hood is extremely greasy. Grease drips are visible.
Correction: Clean thoroughly. I recommend you have entire system commercially cleaned and then clean filters every week in house.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Gas fired air compressor being stored in storeroom. Panels of wood being stored behind chest freezers. Old flat top grill is in kitchen.
Correction: All of these items to be removed.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Car engine part cleaners and lubricants.
Correction: Remove unnecessary poisonous or toxic materials.
- First Aid Supplies, Storage
Observation: First Aid Supplies are not being stored in a kit or container These were found with bar supplies.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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09/23/2014 | Routine | |
Prep unit is now holding at <41: beef 40F, pork 41F, chicken 41, curry sauce 40F.
No violation noted during this evaluation. | 07/16/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep unit is still not maintainting temperature - pork 48F, chicken 50F, curry sauce 47F, corn in water 47F, pineapple in water 47F.
Correction: Unit was worked on Saturday. Called for re-service. Remove product from prep unit when not in use - use ice as coolant when in use until repaired. Call when ready.
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07/08/2014 | Follow-up | |
Prep unit is scheduled for service Saturday July 5th (follow-up service by tech). Will call on Monday to confirm repair. Using ice as coolant until repaired.
No violation noted during this evaluation. | 07/03/2014 | Follow-up | |
Notes: Watch cooling (soup in melted ice bath) - with kitchen air temperature over 93F, cooling at ambient temperature will be very difficult. Heavily ice product to cool then place in refrigerator. Dish machine sanitizer bucket was empty but was replaced - check sanitizer levels daily.
Follow-up needed to check temperatures in prep unit. Call when repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: sprouts in water at wok line (50F), food in prep unit - chicken 48F, beef 50F, pork 50F, sauce 51F.
Correction: Keep sprout water heavily iced - kitchen air temperature is over 93F today. Repair prep unit to maintain product at <41F - supplement with ice until repaired if need be.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee washing pots at three part sink, wash and rinse but fail to sanitize.
Correction: Wares washed and rinsed must always be sanitized after rinsing. Set up three part sink with sanitize basin to facilitate sanitizing.
- Hand Drying Provision
Observation: No paper towels at hand sink.
Correction: Provide paper towels at all hand sinks.
|
06/17/2014 | Risk Factor | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 02/26/2014 | Training | |
Significant improvement in facility cleanliness - maintain. Prep unit is now maintaining food at <41F.
Permit issued.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (repeated violation)
Observation: Canned drinks stored in ice bin at the bar area.
Correction: Ice used to cool drinks may not be used as drink ice.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Live nymph (baby) roaches observed in the kitchen.
Correction: The facility has a new PCO contract and is undergoing treatment regularly.
|
10/24/2013 | Follow-up | |
Follow-up needed for permit renewal. Call when ready. Good handwashing. Cl2 50 ppm.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Canned drinks stored in ice bin at the bar area.
Correction: Do not store drinks in drink ice.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop stored with handle in ice.
Correction: Store handle up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the prep unit above 41F (raw beef 54F, chicken 46F, curry sauce 45F).
Correction: Repair or adjust unit to maintain food at <41F. Do not put hot food inside unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cloth lining spice cart, cardboard used as liner are not non-absorbent.
Correction: Remove cloth and cardboard.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: fan guard in walk-in cooler, storage shelves, hood filters, inside freezers, inside prep unit, equipment at the hood, top of dishmachine.
Correction: Clean equipment, shelves, tables thoroughly. This will help with roaches too.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed employee wash and rinse dishes, utensils, pans at 3 part sink but fail to sanitize.
Correction: All wares must be sanitized after washing and rinsing.
- Plumbing System Maintained in Good Repair
Observation: Hand sink by 3 part sink has been removed.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor at cook line (especially fryer) needs cleaning.
Correction: Clean regularly.
- Critical: Pests-Controlling Pests*
Observation: Observed several adult and nymph stage live roaches throughout the kitchen - live adult and nymphs in dry sticky rice bin, live adult at hand sink, nymphs at dishmachine/speed rack.
Correction: Discard dry sticky rice. Call pest control operator for increased treatment schedule.
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09/19/2013 | Routine | |
Note: when cooling, be sure ice water is same level as food. Dish chlorine 50 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee return from outside then fail to wash hands before returning to work.
Correction: Employee must wash hands when returning to work.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed bean sprouts in water at 53 degrees.
Correction: Maintain TCS foods at 41 degrees or less.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed employee wash and rinse dishes at 3 part sink but fail to sanitize. Sink was not sanitized after use with raw chicken.
Correction: Sanitize sink before use. Sanitize dishes after washing.
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06/05/2013 | Risk Factor | |
Note: be sure sprouts have sufficient ice. Good use of ice bath to cool.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed dishmachine is not pulling sufficient sanitizer (10 ppm). Observed employee wash and rinse wares at 3 part sink.
Correction: Repair machine to pull at least 50 ppm residual chlorine. Wares washed at part sink must also be sanitized.
- Handwashing Cleanser - Availability
Observation: No soap at front area handsink (by kitchen door).
Correction: Provide soap at all handsinks.
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02/26/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chadar Thai Llc., 8030-A West Broad Street, Henrico, VA 23294 »