- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are raw meats stored in the walk-in cooler above sauces and raw vegetables. The food was relocated during the inspection.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 06-Nov-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Foods in the walk-in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
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11/03/2015 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are raw meats stored in the walk-in cooler above sauces and raw vegetables and eggs in the two door prep cooler above sauces. The eggs were relocated during the inspection.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 06-Nov-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Several food items were held above 41 degrees F. 1) Food in the True 1-Door prep cooler was above 41 degrees F and 2) food was being held at room temperature for the lunch hour. The food from the cooler was relocated and the food out without temperature control was timed and will be discarded when 4 hours is up.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The cooler must be repaired before potentially hazardous foods are placed in the cooler again. If time is going to be used as a public health control on a regular basis then a written plan must be in place. Correct By: 06-Nov-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There was no date-marking system in place. No foods were observed with date-marks.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 06-Nov-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Cardboard boxes are being reused to store products such as fried pork, chicken and crab Rangoon.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The container used to store the dry rice was damaged / cracking.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available in the basement employee restroom.
Correction: Provide hand soap at hand washing sink to facilitate proper hand washing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available in the basement employee restroom..
Correction: Provide single-use toweling or other approved devices at hand washing sink to facilitate proper hand washing.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: Employee was observed eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. If employees are keeping drinking containers in the kitchen / food prep area then they must used covered containers.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in the walk-in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The Norlake 1-door cooler was leaking water on the inside. Do not use the cooler until it is repaired. If it cannot be repaired it should be removed from the establishment.
Correction: Repair equipment to good condition or remove from premise.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of bulk rice scoop have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- HANDWASHING SIGNAGE
Observation: No hand washing signage provided in either restroom or at the kitchen hand wash sink.
Correction: Provide hand washing signage at all hand washing sinks used by food employees.
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10/27/2015 | Routine | |
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for ginger sauce. It is in a 5-gallon bucket on the floor near back door.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Foods shall be cooled using a rapid cooling method. Do not cool foods in 5-gallon buckets. Split into smaller containers and place in cooler or use ice bath. See below.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available at food employee handwashing sink. Soap dispenser is not stocked with soap.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Operator corrected during inspection by placing a bottle of soap at handwash sink.
- THAWING (corrected on site)
Observation: Bag of shrinp is being improperly thawed by being placed in a container of water.
Correction: Adjust procedures or methods to properly thaw foods. Use running water or use refrigeration. Operator placed in cooler.
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12/03/2014 | Routine | |
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Approved Soap dispenser not available at food employee handwashing sink.
Correction: Provide hand soap (pump dispenser) at handwashing sink to facilitate proper handwashing.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: There is built up soiling in the walk in cooler on the floor and shelves.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from non-food contact surfaces of equipment.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
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11/21/2013 | Routine | |
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