| No violation noted during this evaluation. | 03/24/2016 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Foods are not being date marked as required.
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.
- FOOD CONTACT SURFACES - SOILED
Observation: Food contact surfaces such as knives (and rack) and utensils are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth are not being stored in sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces such as the interior of the microwave and coolers and the exteriors of equipment particularly the handle area of coolers are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
03/21/2016 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Follow Up | |
- Critical: PACKAGE INTEGRITY
Observation: There are badly dented cans of food in the pantry..
Correction: Discard any damaged boxes and food that potentially are contaminated or adulterated.
- Critical: PHF/TCS, COLD HOLDING
Observation: Foods such as cornstarch mix, chicken, dumplings, and won tons were sitting out and not in temperature control.
Correction: Maintain cold potentially hazardous foods at or below 41°F - keep foods in proper cooling units and only bring out small working portions.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: TCS foods are not being 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.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- PROPER COOLING METHODS - CRITERIA
Observation: Foods were sitting out to cool at ambient temperatures..
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15 - get foods into coolers instead of cooling at ambient temperatures.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Many foods sitting out and in the coolers 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: Equipment such as the gice bin with the melted top is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
|
12/08/2014 | Routine | |
| No violation noted during this evaluation. | 12/12/2013 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Sushi rice was being hot held at 90 degrees.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentially hazardous ready to eat foods are not being 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.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- PROPER COOLING METHODS - CRITERIA
Observation: Foods are being covered during cooling and items such as sauces are being cooled in 5 gallon plastic buckets.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - SOILED
Observation: Food containers that have been washed were noted to still have residue from foods / grease.
Correction: Thoroughly clean and inspect items going through warewashingprior to air drying and storage.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Spray bottle of purple liquid not properly labeled.
Correction: Label working containers.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Foods such as baking soda (?) stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths are not being stored in sanitizer solution.
Correction: Wiping cloths shall be stored in a sanitizing solution.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single use items such as gallon cans and food dye container are being reused.
Correction: Discard single-use and single service articles after initial use.
- WAREWASHING - RINSING PROCEDURES
Observation: Warewashing sink was set up to wash - sanitize - rinse.
Correction: Properly set up warewashing sink to wash - clear water rinse - then sanitize.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single use items are being stored on the floor of the dry storage room.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
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12/06/2013 | Routine | |
| No violation noted during this evaluation. | 10/10/2013 | Pre-inspection | |
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