| No violation noted during this evaluation. | 12/28/2015 | Re-inspection | |
- Critical: PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE
Observation: The four compartment right faucet in disrepair.
Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. . Correct By: 06-Nov-2015
Owner contacted plumber but due to outdated sanitizer delivery system a part could not be found. Owner to discontinue use of old sanitizer dispensing system and repair with updated plumbing faucet. Sanitizer will be dispensed by hand. Use measuring cup or some piece of utensil to always dispense right amount and use test strips to check concentration. Correct By: 06-Nov-2015
note: faucet can be turned on at main lever so sink can still be used to wash-rinse-sanitize. Correct By: 13-Nov-2015
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11/05/2015 | Re-inspection | |
- Critical: REHEATING FOR HOT HOLDING
Observation: Rice was improperly reheated. White rice placed in warmer to reheat and it takes longer than 2 hours.
Correction: Adjust procedures and methods to properly reheat food. Do not reheat rice in warmer. Correct By: 30-Oct-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Deep fried chicken for sweet and sour chicken on counter at 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 30-Oct-2015
- Critical: PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE
Observation: The four compartment right faucet in disrepair.
Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the Department of safety and professional services for follow up. Correct By: 06-Nov-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked by bucket of broccoli during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 30-Oct-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The kitchen floor and storage areas in need of cleaning.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 01-Jan-2016
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10/30/2015 | Routine | |
| No violation noted during this evaluation. | 05/29/2015 | Onsite Visit | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Deep fried chicken at 51°F on prep table used for deep fry station..
Correction: Maintain cold potentially hazardous foods at or below 41°FMoved to refrigerator and put back in refrigerator after use. Correct By: 20-Feb-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for deep fried chicken Cooling on counter.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 20-Feb-2015
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 27-Feb-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 20-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of grill, floor, walls, and ceiling.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 06-Mar-2015
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02/20/2015 | Routine | |
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