- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Bulk flour container had food residue.
Correction: Discard unsafe or adulterated food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods (celery) below the eggs in the 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.
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12/15/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food items such as vegetables, rice, tofu, shrimp in walk in cooler are not 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 - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: During inspection it was noted that a knife, tongs and strainer basket was not sanitized after cleaning in the sink.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- EQUIPMENT AND UTENSILS - CAN OPENERS
Observation: Can opener located in kitchen is not cleaned on a regular basis and has dried on food debris/residue present.
Correction: Provide can openers with cutting parts that can be readily removable for cleaning and replacement.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the food slicer have encrusted soil accumulations.
Correction: Clean and remove all encrusted soil accumulations from food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the kitchen was wedged open with wood.
Correction: Make sure all dooes are closed to prevent the entrance of insects or rodents.
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10/21/2014 | Routine | |
| No violation noted during this evaluation. | 07/22/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Beef, shrimp, chicken, garlic, pineapple and chili sauce in the Beverage Air upper unit is cold held between 42-43°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 22-Jul-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (repeated violation)
Observation: Beverage Air prep cooler upper unit is not sufficient in capacity to hold foods at 41F or below with ambient air between 41-42 depending on placement of thermometer.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. If equipment is not holding temperature under 41F it will be ordered out of the restaurant with no food being allowed in the cooler. Correct By: 22-Jul-2014
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07/15/2014 | Follow Up | |
| No violation noted during this evaluation. | 10/09/2013 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after moving items into walk in cooler from handling raw beef. Inspector asked worker to wash hands before returning to cutting of beef.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING
Observation: Food items listed under food temps on inspection report in Beverage Air prep cooler are being cold held between 45-49°F. Discard all foods not held in temp.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food items (shrimp, beef, chicken, egg rolls, rice, crab rangoon) in prep cooler and walk in cooler not being 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 - SANITIZED BEFORE USE AFTER CLEANING
Observation: Small metal bowl used for mixing on cook line is not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Beverage Air prep cooler is not sufficient in capacity to hold foods at 41F or below. Temp was 53F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in the prep cooler and walk in cooler were observed to be unwrapped or uncovered. Prep cooler had lids behind the containers but no in use.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Spoon was improperly stored pineapples in prep cooler.
Correction: Store in-use utensils in the food item with handle extended or on a clean surface.
- THAWING (corrected on site)
Observation: Partial cooked chicken and egg rolls were being improperly thawed on shelf in kitchen.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Avanti homestyle refrigerator/freezer is not ANSI/NSF certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 04-Apr-2014
- NON-FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of food containers in prep coolers have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap above the door in the kitchen to the outside which could allow the entrance of insects.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: The door located at the back of the kitchen has a hole in the screen.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The following areas need to be cleaned:
-clean walls of food residue next to shelves
-clean ceilings of food splatter, dust and build up of grease
-clean light switches of food debris
-clean shelf that microwave sits on of food debris
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Duct work in kitchen for air exchange are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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10/04/2013 | Routine | |
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