- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Some food items are still not properly date marked.
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.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Several foods in the walk-in cooler were observed to be covered with cloth napkins.
Correction: Cover foods with plastic or aluminum foil. Do not use cloth napkins..
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION (repeated violation)
Observation: Kitchen has many wooden shelves, etc.
Correction: Remove wooden shelves and replace with approved shelving material.
- WALL AND CEILING COVERINGS AND COATINGS (repeated violation)
Observation: Walls,ceiling, and floor of kitchen have many areas that are covered with non-approved coverings.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant.
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01/21/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Raw pork stored above ready to eat/cooked foods in walk-in cooler.
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.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Foods are stored in same container or stacked atop one another in same container in walk-in cooler
Correction: Do not place one container of food inside or on top of another.
- Critical: PHF/TCS, COLD HOLDING
Observation: Eggs are sitting out at room temperature. Eggs were 66 degrees.
Also bowl of fried rice was out at room temperature and was 126 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No food items in entire restaurant are date marked.
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.
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION
Observation: Single use plastic containers are being used throughout kitchen for food storage. Many of these containers are dirty, cracked and chipped.
Correction: Discard any containers that are cracked or chipped. Only use CLEAN containers.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of date marking.
Correction: The person in charge shall obtain training or training materials in the areas of date marking so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WHERE TO WASH - UNAPPROVED SINK
Observation: The 3 compartment sink is being used for hand washing.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Several 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: No foods in entire restaurant are labeled properly (out of original container)
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Dirty knives stored next to clean knives in rack.
Correction: Do not store dirty knives with clean knives.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloths throughout kitchen are dirty and not eing stored in sanitizer between uses.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: There was bag of noodles on floor in kitchen. also food containers on floor of walk-in cooler and freezer.
Correction: Keep all foods at least 6 inches off the floor.
- THAWING
Observation: Frozen shrimp is being improperly thawed bysitting out at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Kitchen has many wooden shelves, etc.
Correction: Remove wooden shelves and replace with approved shelving material.
- VENTILATION HOOD SYSTEM - FILTERS
Observation: Vent hood had a lot of grease above the filters.
Correction: Clean entire vent hood. I highly recommend using a professional service.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE
Observation: The pre-wash sink or drainboard cannot be used for thawing food.
Correction: Prewash sink should be used only for dirty dishes. Foods must be thawed in 3 compartment sink, in colander, under cold running water (or in cooler).
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Shelves, counter tops, coolers, sinks, drainboards, etc. are dirty, greasy and have food debris on them.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - SOILED AND CLEAN TABLEWARE
Observation: There are empty plastic containers, plates, etc. throughout kitchen that are dirty.
Correction: Either keep these items clean or discard/remove from premises. Do not keep dirty, empty containers in kitchen.
- WALL AND CEILING COVERINGS AND COATINGS
Observation: Walls,ceiling, and floor of kitchen have many areas that are covered with non-approved coverings.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant.
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01/07/2016 | Routine | |
| No violation noted during this evaluation. | 09/18/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw meat inside the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.
- Critical: COOLING
Observation: Breaded chicken pieces, cooked this morning, are sitting out at room temperature and were not properly cooled. Temperatures of chicken pieces at 2 pm were 72-74 °F.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Put chicken in cooler almost immediately after cooking. Store in shallow metal pans to cool quickly.
- Critical: PHF/TCS, COLD HOLDING
Observation: Food and drink items in glass door cooler (across from walk-in cooler) are cold held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Transfer them to another cooler. This cooler may only be used for storage of beverages or other items that do not require refrigeration.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Many plastic food storage containers used in the coolers such as dish pans and rubbermaid storage bins are unapproved.
Cardboard MSG drums are being reused for food storage and are unsafe.
The "homemade" scoop used in the rice cooker (white plastic scoop with metal screws, nuts, and clamps) is not cleanable and is unapproved.
Correction: Discard unapproved food storage containers, equipment, and utensils.
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory on menu is missing for hamburgers.
Correction: Provide a consumer advisory on the menu for hamburgers if they are served undercooked by customer request. Sticker can be placed on each menu that states "consuming raw or undercooked meats may increase your risk of foodborne illness, especially if you have certain medical conditions".
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: After running the machine through many cycles, the water temperature (as recorded on a maximum registering thermometer) for the sanitization rinse in the Jackson high temperature dish machine was at 146-150° F
Correction: Have the dish machine serviced immediately to provide proper rinse temperatures. In the meantime, use alternative sanitizing methods - after washing in dish machine, all dishes and utensils must be immersed in water containing 100 ppm chlorine bleach solution. Use one of the compartments of the 3 compartment sink for this.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Dirty knives were stored in an unapproved plastic container (pieces of plastic crate material bound together with wire).
Bowls stored in bulk food containers are used as scoops.
Correction: Store in-use utensils on a clean surface or in approved containers that are designed for utensil storage.
Use approved food scoops, with handles extended out of food, for bulk foods (salt, sugar, flour, etc.).
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping up food spills and residues, stored on work tables and along cooking line.
Correction: Cloths used for wiping work surfaces shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Foods are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Metal holder for large trays in kitchen - made with metal pipes, chicken wire and duct tape and is soiled/greasy.
Correction: Remove this tray holder chicken wire and duct tape. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, smooth, and easily cleanable materials.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Many storage areas have red cloth towels being used to line shelving/storage areas and to cover foods and utensils/equipment.
Correction: Clean equipment and utensils, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Do not use cloth towels (eg. red towels) on storage surfaces. Keep all items stored at least 6 inches off the floor.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Within the kitchen, waitress/waiter area, and storage areas, there are many unused and unnecessary items that have cluttered the establishment.
Kitchen walls, especially nears sinks and dishwashing areas - paint is peeling off.
Correction: The entire establishment needs a thorough cleaning and organizing. Items that are unnecessary to the operation of the food establishment must be removed from the premise.
Clean and paint kitchen walls as needed.
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07/31/2014 | Routine | |
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