- Observed excessive bare hand contact of raw foods. - Observed excessive bare hand contact of raw chicken by food employees.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Correct By: 28-Sep-2015
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed improper storage of food items. - Observed containers of food stored directly on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. - Discontinue storing food directly on floor. Correct By: 28-Sep-2015
- Toxic materials are properly identified and stored.
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09/28/2015 | Critical Control Point Inspection |
- Observed excessive bare hand contact of raw foods. - Observed excessive bare hand contact with raw chicken by food employees.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Correct By: 28-Sep-2015
- In-use utensils are improperly stored. - Observed scoops without handles in bulk ingredient containers. - Observed spatula stored between dirty equipment.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Provide scoops with handles for bulk ingredient containers. Ensure handle is stored outside of ingredient. - Discontinue storing utensils between equipment.
- Observed improper storage of food items. - Observed containers of food stored directly on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. - Discontinue storing food items directly on floor. Correct By: 28-Sep-2015
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease and food debris on exterior of cooking equipment. - Observed a build-up of grease on oven hood. - Observed a build-up of dust on condenser fans of walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean exterior of cooking equipment, oven hood, and condenser fans to remove build-up and provide a sanitary surface.
- The handwashing sink was not easily accessible. - Observed large, bulk ingredient containers blocking access to hand sink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 28-Sep-2015
- Observed a build-up of dirt and debris. - Observed a build-up of dirt and debris on floor, concentrating under equipment and along floor/wall juncture.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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09/28/2015 | Standard Inspection |
- Observed improper storage of food items. Observed tubs of soups and sauces stored directly on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Corrected - items placed on pallet 6+ inches off floor.
- Non-food contact surfaces of equipment are dirty. Observed a build-up on floor and on inside doors of 2-door reach-in freezers (2). Observed a build-up of debris on door handles and door gaskets of prep cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Clean floor and doors of both reach-in freezers and prep cooler to provide a sanitary surface and prevent contamination of food.
- Critical: The handwashing sink was not easily accessible. Observed metal container lid stored on hand washing sink, preventing easy access.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected - lid removed.
- Observed a build-up of dirt and debris on floor, along border of wall. Debris concentrated under dry storage racks near mop sink, and under 3 comp sink. A build-up of dust was observed on condenser fans in walk-in cooler.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors to provide a sanitary surface and deter pests. Clean and sanitize condenser fans of walk-in cooler to prevent contamination of items in cooler.
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04/08/2015 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees. Observed metal lid stored on hand sink, preventing easy access.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Corrected - lid removed.
- Discussed cooking temperatures, cool/reheat procedure, approved thawing methods.
- Observed proper method of thawing: raw meat thawing in walk-in cooler. Per PIC, frozen items are also thawed under cold, running water.
- Observed food employee cooking foods to the required temperatures.
- Observed improper storage of food items. Observed tubs of soups and sauces stored directly on floor of walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Corrected - items moved to pallet 6+ inches off floor.
- Toxic materials are properly identified and stored.
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04/08/2015 | Critical Control Point Inspection |
- Linens are being inappropriately used in contact with food. -Observed a cloth on top of wonton dumplings in the freezer.
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. -Cloth was removed. Discussed different methods to cover food such as foil, plastic wrap, or containers with lids.
- Observed improper storage of food items. -Observed large containers of in-process raw pork on the floor. Observed employees placing tubs on the floor to transfer food from mixing bowls to storage bowls.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. -Discontinue placing or storing containers with food directly on the floor. -Provide additional tables or low racks to hold food off the floor at all times. -Corrected
- TCS foods were not properly thawed. -Observed raw beef at 51F that had been cut while frozen and left on a tray to thaw out at room temperature.
TCS food shall be thawed as required in this rule. -Discontinue thawing at room temperature to prevent possible pathogen growth.
- Observed re-use of single-service or single-use articles. -Observed a cardboard box used to hold frozen crab rangoon that was produced on site. -Observed cans from various products used to hold sprouts and cut vegetables.
Single-service and single-use articles may not be reused. -Discontinue using cans or boxes a second time. Provide additional food containers as necessary.
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11/20/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed food that had been thawed incorrectly holding at 51F on a sheet tray.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Corrected. Cook stated food had been cut two hours previous and was then moved to the walk-in cooler. Discontinue thawing food without temperature control.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed large containers of food on the floor.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Toxic materials are properly identified and stored.
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11/20/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. -Clean the restroom at least once daily or as necessary.
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08/13/2014 | Complaint Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw chicken stored above cooked items in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Corrected
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06/05/2014 | Follow-up Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed chicken thawing without temperature control.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above, or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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05/29/2014 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw chicken stored on and above raw pork and vegetables. -Observed raw chicken, beef, and vegetables stored incorrectly in the prep top without enough utensils to handle each raw item individually.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 29-May-2014
- Observed improper storage of food items. -Observed large bags of onions, rice, and dry goods stored directly on the floor. Observed containers with food stored on the kitchen floor and walk-in cooler floor.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. -Provide additional shelving or racks to hold food and food containers off the floor. Large bags were moved off the floor during inspection. Correct By: 05-Jun-2014
- TCS foods were not properly thawed. -Observed a pan of frozen chicken out at room temperature to thaw
chicken was still frozen.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. -Clean interior and exterior of freezers to remove food buildup.
- The plumbing system was not properly maintained. -Observed empty cans holding up the waste pipe under the 3-compartment sink.
A plumbing system shall be properly maintained. -Repair pipes as necessary and add supports made of correct plumbing materials.
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05/29/2014 | Standard Inspection |
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. -Observed garbage on the ground surrounding the grease bin.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. -Clean up all garbage surrounding the grease bin.
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04/08/2014 | Follow-up Inspection |
| No violation noted during this evaluation. | 04/03/2014 | Complaint Inspection |
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