- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Two containers of fried chicken not date marked in walk-in cooler.
- Drying mops
Observation: Used mop stored in mop basket. Removed. Corrected. REPEAT VIOLATION.
- Toilet room
receptacle, enclosed, fixtures clean
- Package integrity
Observation: Observed a dented can at dry storage.
- Handwashing cleanser, availability
Observation: Didn't provide hand soap at handwashing station. Corrected.
- Plumbing system repaired according to law
Observation: The following areas have leaking issue: 1) Cold water handled on the right side of three compartment sink 2) Faucet on the prep sink.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener.
- 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: Pre-cooked chicken stored in room temperature without cold holding. Removed to walk-in cooler. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between uses in kitchen. REPEAT VIOLATION.
- Hand drying provided
Observation: Out of paper towels at handwashing station. Refilled. Corrected.
- Miscellaneous sources of contamination
Observation: Several food items had no cover in 1) walk-in cooler 2) kitchen line cooler 3) reach-in cooler next to fryer. REPEAT VIOLATION
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: A container of raw chicken wings was stored above fried chicken in reach-in cooler next to fryer. Removed. Corrected. REPEAT VIOLATION.
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12/07/2015 | Regular |
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use in kitchen. Wiping cloths must be maintain in sanitizer when not immediately use.
- Eating, drinking, or using tobacco
Observation: Employee beverage cups have no lid at food prep area. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Foods are cooled using appropriate methods
Observation: Fried chicken were cooled in large deep containers with plastic cover in walk-in cooler. Food must be cooled on 2" shallow pan with small portion to ensure food cooled from 135*F to 70*F within 2 hours, and from 70*F to 41*F within 4 hours. REPEAT VIOLATION
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can in kitchen line cooler. Must not store any acidic food inside a galvanized can to prevent contamination.
- Drying mops
Observation: Mop stored into mop container. Must provide a hook for mop or drape over bucket to allow to air dry in between use. REPEAT VIOLATION
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: 1) Raw chicken and beef stored above Crab Rangoons in walk-in cooler. 2) Raw eggs were stored the to top of vegetable containers in kitchen line cooler. Raw foods must be stored by the cook temperature: higher cook temperature items must be stored on the lower shelf.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitize made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Responsibility of food employees and conditional employees to report
Observation: Food employee didn't fill out Employee Illness Report. All food employees must read and fill out Condition Employee or Food Employee Reporting Agreement. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: 1) Hot water handle on mop sink leaks 2) Faucet on the right side of three compartment sink leaks. Must maintain all plumbing in good working order to prevent contamination.
- Food storage, prohibited areas
Observation: 1) A bag of onion was stored on the floor near the back door. 2) A bag of carrots stored on the floor in walk-in cooler. All food must be 6" off the floor to prevent contamination and cleaning purposes.
- Miscellaneous sources of contamination
Observation: Several food items had no cover in 1) Walk-in cooler, 2) Kitchen line cooler. Must covered food items when not in immediate use to prevent contamination. REPEAT VIOLATION
- Multiuse food contact surfaces are constructed of safe materials
Observation: Cooked egg rolls were stored on Togo menu to absorb oil in walk-in cooler. Must use parchment sheet or any kind of food grade sheets to prevent contamination.
- Established procedures for responding to vomiting and diarrheal events
Observation: Didn't have procedures for responding to vomiting and diarrheal events. Must have procedures for employees to follow when responding to vomiting and diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. REPEAT VIOLATION
- Food storage containers identified with common name of food
Observation: Condiment containers on the cart at wok area not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are several cooked foods are held in containers in walk-in cooler not date marked: shrimp and fried chicken. Must date mark all potentially hazardous food if not used within 24 hours after opened or preparation. REPEAT VIOLATION
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03/10/2015 | Regular |
- Miscellaneous sources of contamination
Observation: All food containers on prep table had no cover. Must covered food items when not in immediate use to prevent contamination.
- Plumbing system repaired according to law
Observation: Faucet and handle on three compartment sink is leaking. Must repair or replace to maintain in good condition.
- Sanitization methods - hot water, chemical
Observation: Employee was incorrectly warewashing by wash, rinse, and sanitize. To properly warewashing must WASH, RINSE, THEN SANITIZE. REPEAT VIOLATION
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees didn't fill out Employee Illness Report. All food employees must read Food Code Chapter 2. Fill out Conditional Employee and Food Employee Interview form, and Conditional Employee of Food Employee Reporting Agreement.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several potentially hazardous foods were not date marked in walk-in cooler. Must date mark all PHF if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard.
- Established procedures for responding to vomiting and diarrheal events
Observation: Didn't have procedures for responding to vomiting and diarrheal events. Must have procedures for employee to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks are rusty in prep cooler. Resurface or replace to prevent contamination.
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09/05/2014 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation:Fried chicken were cooling in large deep containers. Food must be cooled on 2" shallow pan with small portion, and put into walk-in cooler to ensure food cooled from 135*F to 70*F within 2hrs and from 70*F to 41*F within 4hrs. Corrected at time of inspection.
- Air drying of equipment and utensils
Observation: Employee used wiping cloth to dry utensils. Must air dry equipment and utensils to prevent contamination.
- Material characteristics of non-food contact surfaces
Observation: Cardboard box being reused to stored broccoli on prep table. Must not reuse cardboard boxes to prevent buildup of bacteria. Removed. Corrected at time of inspection. REPEAT VIOLATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Racks are rusty in prep cooler. Resurface or replace to prevent contamination.
- Using a handwashing sink- operation and maintenance
Observation: Several lids stored into hand sink. Must have sink area clear to ensure employee are washing hands when necessary. REPEAT VIOLATION. Corrected at time of inspection.
- Plumbing
materials, design, construction and installation
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have thermometer provided in prep cooler. Must provide a thermometer at warmest area to ensure adequate temp is maintained.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener. Must clean more frequently to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several potentially hazardous foods were not date marked in walk-in cooler. Must date mark all PHF if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard.
- Sanitization methods - hot water, chemical
Observation: 1)Employee was incorrectly warewashing by wash, rinse, and sanitize. To properly warewashing must WASH, RINSE, THEN SANITIZE. REPEAT VIOLATION 2) Wash dishes in food prep sink. Food prep sink is only allowed to use for food produces. All warewashing must be done in three compartment sink.
- 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
Observation: Vent is dusty. Must clean off dust buildup on vent in reach-in cooler.
- Drying mops
Observation: Mop stored into mop container. Must provide a hook for mop or drape over bucket to allow to airy in between use.
- In-use utensils, between-use storage
Observation: 1)Cup being used as scoop in several places: A. All large bulk storage bins in dry storage, B. All food containers in reach-in cooler, C. Rice warmer. REPEAT VIOLATION. MUST USE UTENSIL WITH HANDLE STORED OUTSIDE OF FOOD AND KEEP INVERTED TO PREVENT CONTAMINATION. 2)Cup being used as scoop for cooked rice stored at room temperature. Must stored scoop in temp controlled container at 135*F or above.
- Miscellaneous sources of contamination
Observation: 1) All large buck storage bins were not covered with lid in dry storage. 2) All food containers on prep table had no cover. Must covered food items when not in immediate use to prevent contamination.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees didn't fill out Employee Illness Report. All food employees must read Food Code Chapter 2. Fill out Conditional Employee and Food employee Interview form, and Conditional Employee or Food Employee Reporting Agreement.
- Established procedures for responding to vomiting and diarrheal events
Observation: Didn't have procedures for responding to vomiting and diarrheal events. Must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- 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: 1)BBQ port was stored in room temperature. PHF must be maintained at 41*F or below. Put into cooler. Corrected at time of inspection 2) Prep cooler was out of temperature.Cooler temperature at 61*F, and internal food temp 50*F to 55*F. Removed all food into walk-in cooler. 3)Reach-in cooler was out of temperature. Internal food temperature 48.8*F to 53*F. Discarded all PHF. Called for service. May not use coolers for PHF until cooler can maintain at 41*F or below.
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09/04/2014 | Routine |
| No violation noted during this evaluation. | 09/04/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/25/2014 | Non Illness Complaint |
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in several large bulk storage bins. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. REPEAT VIOLATION
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken containers were stored above beef and cream cheeses. Must adequately separate raw animal products. Higher cook temperature items must be stored on the lower shelf. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in walk-in cooler. Must stored all food at least 6"off the floor to prevent contamination. REPEAT VIOLATION. Corrected at time of inspection.
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04/15/2014 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: BBQ Pork being thawed improperly (sitting out on tray not in cooler). Must use adequate method of thaw frozen foods. Under cold running water, in cooler, microwave, or as part of cooking process. Corrected at time of inspection. REPEAT VIOLATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris buildup on the floor in walk-in freezer. Clean as needed.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in several large bulk storage bins. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. REPEAT VIOLATION.
- Material characteristics of non-food contact surfaces
Observation: 1) Cardboard boxes being reused to stored food inside in walk-in cooler/freezer, and prep cooler. Must not reuse cardboard boxes to prevent buildup of bacteria. Must use a surface that is cleanable and non-absorbent. REPEAT VIOLATION. 2)Grocery bags in walk-in freezer used to store raw animal products. Must use a food grade material to store food. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor in the walk-in freezer. Must store all food at least 6"off the floor to prevent contamination. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Didn't have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Food storage containers identified with common name of food
Observation: All large bulk storage bins were not labeled. Must label all working containers with common name to allow for easy identification of contents.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Heavy grease buildup in hood system. Clean more frequently.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1)Large bulk storage bins that hold rice, sugar, flour have food buildup and must be cleaned. Must keep clean to prevent buildup of bacteria. REPEAT VIOLATION. 2)Bottom shelf of prep tables near by 3 compartment sink has food buildup. Clean as needed. REPEAT VIOLATION. 3) All large equipment in kitchen have food or grease buildup. Kitchen area must kept clean all the time. Clean more frequently to prevent bacteria and pests.
- Handwashing cleanser, availability
Observation: No hand soap is provided on hand sink. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observation: Couple lids and wiping cloths stored in hand sink. Must have sink area clear to ensure employee are washing hands when necessary. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken was stored above sauce buckets in walk-in cooler. Must adequately separate raw animal products from ready-to-eat food. Higher cook temperature items must be stored on the lower shelf.
- Plumbing system repaired according to law
Observation: 1) Urinal is slow to drain. 2) Mop sink is leaking. Must maintain all plumbing in good working order to prevent contamination.
- Sanitization methods - hot water, chemical
Observation: Employee was incorrectly warewashing by wash, rinse, and sanitize. To properly warewashing must WASH, RINSE,THEN SANITIZE. Concentration of chlorine sanitizer must be maintained between 50 to 100 ppm.
- Storage of clean equipment and utensils
Observation: Several single service items were stored on the floor. All utensils and single service items must be 6" off the floor.
- Food employees hair is effectively restrained
Observation: Food employee was not wearing hair restraints. Food handling employee must wear hat, or hair net to adequately restrain hair when working around food.
- Package integrity
Observation: Several dented cans in dry storage. Must discard all cans that are dented on seals to prevent contamination of food. REPEAT VIOLATION. Corrected at time of inspection.
- Outer openings are protected
Observation: 1) Back door in kitchen has light showing around outer edges. 2)Handle on the back door has a hole. 3) Screen door has several areas are broken. Door must be maintained in good condition with no gaps and holes to prevent entry of pests.
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03/21/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Observed several items blocking handsink in kitchen when first arrived. Must not block handsink with anything to allow for easy handwashing.
- Plumbing system repaired according to law
Vacuum breaker on mop sink is leaking. Must repair or replace vacuum breaker to prevent backflow of wastewater.
- In-use utensils, between-use storage
1) Observed cups used as scoops in bulk storage containers. Must use a scoop with a handle to prevent contamination, and the handle must be stored above of the product. 2) Bulk storage containers and prep cooler on line are becoming soiled. Must keep clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup.
- Washing of linens
Washing cloths in bucket with sanitizer and soap mixed together. Must wash and dry cloths in a machine to ensure adequate sanitation and prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed cups used as scoops in bulk storage containers. Must use a scoop with a handle to prevent contamination, and the handle must be stored above of the product. 2) Bulk storage containers and prep cooler on line are becoming soiled. Must keep clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup.
- Material characteristics of non-food contact surfaces
Observed cardboard being reused to hold take-out items. Must not reuse cardboard at all to prevent buildup of bacteria and contamination.
- Handwashing signage
RR do not have handwashing signs posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Drying mops
1) Womens RR does not have a covered trash can. Must have a covered trash can in womens RR for adequate disposal of feminine products. 2) Observed mop bunched up in bucket. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the walk in freezer and dry storage. Must store all food items at least 6 inches off the floor to prevent contamination.
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Most items did not have a date mark on product. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
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07/30/2013 | Routine |
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