| No violation noted during this evaluation. | 04/14/2015 | Illness Complaint |
| No violation noted during this evaluation. | 03/25/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food Protection Manager new required by Code -- on last inspection, establishment was given 6 months to complete this requirement. Manager agrees to register for upcoming "ServSafe for Chinese Speakers" on 5/11/2015. Email or fax copy of certificate to inspector when received.
- Protecting food from environmental contamination
Observation: observed pans of uncovered pans of food stacked -- corrected by covering pans
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: salmon on buffet was 102-117*F -- product was double-panned. Manager voluntarily removed from buffet.
- Records, creation and retention for parasite destruction
Observation: Certificate of parasite destruction not available for tilapia -- submit certificate of parasite destruction to inspector.
- Outer openings are protected
Observation: back door not tight fitting along the bottom
- Separation from food, equipment, utensils, linens, and single service
Observation: toxic spray bottle stored on shelving with food equipment -- corrected by moving bottle
- Posting inspection reports
Observation: previous inspection not posted for customers to view
|
02/17/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
general cleaning of floors/walls/ceilings needed throughout establishment
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: interior of ice machine not clean -- machine was shut off and will not be used until cleaned, sanitized, and air dried
- 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: cooler located across from slicer in kitchen holding at 56*F -- cooler was emptied and shall not be used until repaired
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: thermometers missing or not located in coldest part of cooler
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided for dishmachine
- 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)
Establishment shall implement employee health policy that includes Form 1B or the equivalent.
- Records, creation and retention for parasite destruction
Observation: tuna species unknown -- box or invoice could not be located
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified Food protection manager required
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not placed in sanitizer
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: shelving not clean in kitchen and walk-ins
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: numerous refrigerated foods not dated
- Separation from food, equipment, utensils, linens, and single service
Observation: Round-Up stored in dishroom -- PIC removed from facility
- Physical facilities maintained in good repair
kitchen floor needs re-grouting
|
08/26/2014 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed duct tape being used on handles of fryer baskets. Observed outer area around walk-in freezer door not kept clean.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed vents on main cook line not kept clean.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed thawing being done at room temperature. Corrected at time of inspection.
- Outer openings are protected
Observed large gap at bottom of back screen door and screen is not in good repair. Establishment must keep outer door closed at all times until screen can be repaired.
- Material characteristics of non-food contact surfaces
Observed duct tape being used on handles of fryer baskets. Observed outer area around walk-in freezer door not kept clean.
- Air drying of equipment and utensils
Observed several food utensils not properly air dried prior to stacking.
- Package integrity
Observed severly dented can of water chesnuts in dry storage area. Voluntarily discarded.
- Roasts held at a temperature of 130°F or above
Observed egg foo young on buffet holding at 100*. Voluntarily discarded. Observed Hibachi chicken holding at 125*. Voluntarily discarded. --Observed banana pudding holding at 55* on cold buffet line. Voluntarily discarded.
- Eating, drinking, or using tobacco
Observed employee drink in sushi prep area not properly covered with lid and straw. Corrected at time of inspection.
|
05/23/2013 | Routine |
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