- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood vent over wok have grease build up. Clean and maintain cleaning at frequency to prevent future accumulation.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut cabbage was in container at room temp. Cut cabbage is now considered a potentially hazardous food and required to be refrigerated. CORRECTED.
- Multiuse food contact surfaces are cleanable
Observation: Using terry cloth towels to line pans of eggrolls. Food contact surfaces must be cleanable and non absorbent. Discussed and will change liner to butcher paper.
- Cleanability of floors, walls, and ceilings
Observation: 1) All wood exposed to food must be smooth, nonabsorbent and easily cleanable. Seal wood at front cabinet and wood under prep table in back. 2) In back storage area many soiled ceiling tiles need to be replaced. 3) Tiling throughout kitchen are missing/damaged. All flooring must be easily cleanable. Replace as needed.
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer was at 10 ppm. For proper sanitizing chlorine must be maintained between 50-100 ppm. CORRECTED.
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign reminding them to wash their hands.
- Light bulbs, protective shielding
Observation: Light bulb in upright reach-in freezer is not shielded or shatter proof. A
- Using a handwashing sink- operation and maintenance
Observation: 1) Ice and strainer with food debris observed in front hand sink. 2) Employee drink observed in kitchen line hand sink. Hand sinks are to be used for hand washing only. All items removed.
- Hand drying provided
Observation: No paper towel available at front hand sink. Must have a means to dry hands at every hand sink. Restock paper towels.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Establishment is washing the squeeze bottles of sauces in front hand sink. All food contact surfaces must be washed, rinsed, and sanitized in between uses. Educated owner on requirement. 2) Wiping down tables with soapy water. Tables must be wiped down with approved sanitizer. May wipe down with soapy water followed by sanitizer. 3) All food contact surfaces must be clean to sight and touch. Clean can opener blade and deli slicer.
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05/04/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: access panels and fire extinguishers on fire suppression system are damaged. Replace and fix.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Grease spilled over at wok station area. Must wash, rinse, and sanitize all food contact surface in wok station area to prevent contamination.
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08/12/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/12/2014 | Non Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The following areas must be cleaned, under kitchen line equipment, under back chest freezer and remove styrofoam from under, wall and floor under 3 tank sink. Cleaning must be maintained at frequency to prevent future issues.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloth was sitting on kitchen line. Wiping cloths must be maintained in sanitizer between uses. Cloth placed in sanitizer during inspection. 2) Make shift back prep table is sitting on top of bare wood frame. Server station cabinet is constructed of bar particle board. Bottom shelve before entering kitchen is bare wood. All surfaces exposed to food or equipement must be smooth, nonabsorbent, and easily clenable. Seal wood with 2 coats of light colored paint or varnish. 3) Gasket on upright reach-in cooler has a torn gasket on right side. All equipment must be maintained in acoordance with manufacturer requirements. Replace as needed.
- Hand drying provided
1) Server hand sink did not have paper towels at beginning of inspection. Every hand sink must be provided a means to dry hands. Paper towel restocked during inspection. CORRECTED. 2) A gallon of milk was sitting in hand sink at beginning of inspection. Hand sink must be maintained for hand washing at all times. Removed during inspection. CORRECTED.
- Miscellaneous sources of contamination
1) Washing veggies in the rinse compartment of 3 tank sink. Establishment without food prep sink is required to wash fruits and veggies in sanitizer compartment of 3 tank sink after sanitizing sink. Explained to owner and he indicated understanding. 2)Various shelves throughout establishment are not adjustred to proper height. All food and food items must be stored a minimum of 6" off the floor. Adjust shelves as needed. 3) Sweet and sour sauce and soup in warmer do not have lids. All food must be protected from contamination. Provide lids during slow periods of busniess.
- Using a handwashing sink- operation and maintenance
1) Server hand sink did not have paper towels at beginning of inspection. Every hand sink must be provided a means to dry hands. Paper towel restocked during inspection. CORRECTED. 2) A gallon of milk was sitting in hand sink at beginning of inspection. Hand sink must be maintained for hand washing at all times. Removed during inspection. CORRECTED.
- Restricted use pesticides
1) Two cans of pesticide labled for home use only were observed in kitchen. Only pesticides allowed for use in commerical kitchens may be used in a licensed kitchen. Cans removed during inspection. CORRECTED 2) Sanitizer in kitchen was in excess of 200 ppm. Chlorine sanitizer must be maintained between 50-100 ppm for porper sanitization of food contact surfaces. CORRECTED.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Unable to determine if RR ventilation systems are working. RR are required to have working ventilation systems. Make repairs as needed. 2) Hood filters over wok station have grease build-up. Vents must be cleaned at a frequency to prevent build-up. Clean hood filters.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
1) Wiping cloth was sitting on kitchen line. Wiping cloths must be maintained in sanitizer between uses. Cloth placed in sanitizer during inspection. 2) Make shift back prep table is sitting on top of bare wood frame. Server station cabinet is constructed of bar particle board. Bottom shelve before entering kitchen is bare wood. All surfaces exposed to food or equipement must be smooth, nonabsorbent, and easily clenable. Seal wood with 2 coats of light colored paint or varnish. 3) Gasket on upright reach-in cooler has a torn gasket on right side. All equipment must be maintained in acoordance with manufacturer requirements. Replace as needed.
- Plumbing
materials, design, construction and installation
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Unable to determine if RR ventilation systems are working. RR are required to have working ventilation systems. Make repairs as needed. 2) Hood filters over wok station have grease build-up. Vents must be cleaned at a frequency to prevent build-up. Clean hood filters.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
1) Washing veggies in the rinse compartment of 3 tank sink. Establishment without food prep sink is required to wash fruits and veggies in sanitizer compartment of 3 tank sink after sanitizing sink. Explained to owner and he indicated understanding. 2)Various shelves throughout establishment are not adjustred to proper height. All food and food items must be stored a minimum of 6" off the floor. Adjust shelves as needed. 3) Sweet and sour sauce and soup in warmer do not have lids. All food must be protected from contamination. Provide lids during slow periods of busniess.
- Food storage - preventing contamination from the premises
1) Washing veggies in the rinse compartment of 3 tank sink. Establishment without food prep sink is required to wash fruits and veggies in sanitizer compartment of 3 tank sink after sanitizing sink. Explained to owner and he indicated understanding. 2)Various shelves throughout establishment are not adjustred to proper height. All food and food items must be stored a minimum of 6" off the floor. Adjust shelves as needed. 3) Sweet and sour sauce and soup in warmer do not have lids. All food must be protected from contamination. Provide lids during slow periods of busniess.
- Handwashing signage
Every hand sink to be used by employees must have sign posted reminding employees to wash their hands. Given during inspection. Post at server station hand sink.
- Poisonous or toxic materials used and applied
1) Two cans of pesticide labled for home use only were observed in kitchen. Only pesticides allowed for use in commerical kitchens may be used in a licensed kitchen. Cans removed during inspection. CORRECTED 2) Sanitizer in kitchen was in excess of 200 ppm. Chlorine sanitizer must be maintained between 50-100 ppm for porper sanitization of food contact surfaces. CORRECTED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs are being stored over cooked chicken and vegatables. All food must be stored in a manner to prevent cross contamination. Proper fridge storage handout given during inspection. Post on coolers.
- Cleanability of floors, walls, and ceilings
Caulking behind 3 tank sink and dish machine table is in bad shape. Remove existing caulk and recalk to make table/wall juncture smooth and easily cleanable.
- Backflow protection
air gap, device standard, when required
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10/18/2013 | Routine |
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