- Food storage containers are not properly labeled. Bulk containers of dry ingredients need to be labeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
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12/04/2015 | Follow-up Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. PIC washed hands in prep sink
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Food storage containers are not properly labeled. Bulk containers of dry ingredients need to be labeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Observed ice being used for food after it was used as a coolant. PIC is storing items in ice tray used for ingredient for beverages
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.
- Miscellaneous sources of contamination observed. Peeled shrimp was observed thawing over three compartment sink as food handler was washing dishes which allows for splashing onto the shrimp. Food handler rinses pots and pans and water splashed onto shrimp
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- TCS foods were not properly thawed. Peeled shrimp was left to thaw in bowl in 3 compartment sink without an air gap, also thawing on cutting board placed over 3CS
TCS food shall be thawed as required in this rule.
- Equipment food-contact surfaces or utensils are dirty. Soda dispensers are not cleaned
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: The handwashing sink was not easily accessible. Back handsink was blocked by a portable storage rack
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/13/2015 | Follow-up Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed cup without a lid at the prep table
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Food storage containers are not properly labeled. Bulk containers of dry ingredients need to be labeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: Observed ice being used for food after it was used as a coolant.
To prevent foodborn illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed cabbage 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.
- TCS foods were not properly thawed. Observed shrimp placed in bowl of water at the three compartment sink
TCS food shall be thawed as required in this rule.
- Critical: Equipment food-contact surfaces or utensils are dirty. Soda dispenser nozzles were not clean
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: The handwashing sink was not easily accessible. Back handsink was blocked by a portable storage rack
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/10/2015 | Standard Inspection |
- Critical: Observed food in contact with an unclean surface.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. POP NOZZLES ARE IN NEED OF CLEANING AND SANITIZING. Correct By: 09-Jun-2015
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Equipment and/or components are not maintained in good working order. REPLACE GASKETS ON BOTH THE WALK IN COOLER AND THE WALK IN FREEZER.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 08-Sep-2015
- 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 FLOOR IN THE WALK IN FREEZER. Correct By: 22-Jun-2015
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06/08/2015 | Standard Inspection |
- Food storage containers are not properly labeled. Observed bulk ingredient containers without a label.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining metal shelf in back kitchen and lining storage equipment behind sales line.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Discontinue lining equipment with cardboard.
- Observed a build-up of dirt and debris. Observed a build-up of grease and food debris on floor, concentrating along border of wall.
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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12/15/2014 | Standard Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken being stored above cabbage.
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: 12-Aug-2014
- Critical: TCS foods were not being held at the proper temperature. Observed chicken being hot-held at 125F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Temperature of hot holding equipment was increased. Correct By: 12-Aug-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in walk-in cooler (chicken, lettuce) being held without date marks.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 12-Aug-2014
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining racks in back kitchen area.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard and/or replace with a smooth and easily cleanable surface.
- Non-food contact surfaces of equipment are dirty. Exterior of storage bins containing rice was covered in dirt and debris.
Nonfood-contact surfaces of equipment shall be kept clean. Clean exterior of storage bins. Correct By: 12-Aug-2014
- Critical: Observed a handwashing sink without water at the required temperature. Hot water was not turned on at hand washing sink behind front prep line..
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Employee turned on hot water.
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08/12/2014 | Standard Inspection |
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