- Reviewed exclusions and restrictions of ill employees with PIC.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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08/17/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris on exterior of hot holding table and on metal shelving of prep table. - Observed a build-up of food debris on exterior of noodle container.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize exterior of equipment to remove build-up and prevent bacterial growth.
- The plumbing system was not properly maintained. - Observed a leak in plumbing under prep sink.
A plumbing system shall be properly maintained. - Repair leak.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris and grease on floor of facility, concentrating at floor/wall juncture and under equipment, and on floor of walk-in freezer.
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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08/17/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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03/19/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. -Observed buildup on exterior of equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables. -Observed bagged garbage and debris on the pavement surrounding the dumpsters.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. -Clean dumpster area to remove debris and garbage.
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03/19/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Toxic materials are properly identified and stored.
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10/02/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/02/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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05/14/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. -Observed food buildup and debris on the floor and behind the fryers.
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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05/14/2014 | Standard Inspection |
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